QueDo’s & QueDont’s: The Do’s & Don’ts of Great BBQ
- by Clint Cantwell
Look, there’s a lot of advice out there about grilling and barbeque. A lot. Every seasoned searer or passionate pitmaster will tell you that their way is gospel, that you should never do this or always do that, and that deviation may end in disaster.
But it’s simpler than that.
Of course you can debate the little stuff, tweak this and that to your tastes, and dial in your favorite techniques, but there are a few QueDo’s and QueDon’ts that everyone agrees upon.
Here’s the list, griller:
QueDo marinate less-tender steaks like flank steak, skirt steak, or tri-tip.
QueDon’t drown top-end steaks like filet mignon, New York strip, top sirloin, or ribeye.
QueDo keep your grill and grill grates clean.
QueDon’t use cleaning chemicals right before cooking.
QueDo keep your temperatures low while smoking.
QueDon’t oversmoke everything by using to much heat and wood.
QueDo set your grill up for direct and indirect cooking.
QueDon’t grill everything on high heat, all the time.
QueDo maximize juiciness by messing with meat as little as possible.
QueDon’t press on your burgers while they’re cooking.
QueDo make sure you get a great sear on steaks.
QueDon’t keep searing until your steak is blackened.
QueDo let steaks rest at least 5 minutes before serving.
QueDon’t use the same plate you brought them out on.
QueDo add cheese to your burgers a few minutes before they’re done.
QueDon’t let it melt completely and cause flare-ups in your grill.
QueDon’t guess at temperature—you’ll only be sort of right.
QueDo get a meat thermometer. It doesn’t have to fancy, just correct. Use Omaha Steaks Cooking Charts to know what you’re aiming for.
QueDon’t open your smoker all the time!
QueDo remember the barbeque adage, “If you’re lookin’, you ain’t cookin’.”
QueDon’t worry about everything so much while grilling or smoking.
QueDo relax. Remember—it’s food! It’s fun, and it’s easy.