Honey Barbeque Sauce: Grilling Barbeque

Thursday, 16 August 2012

Grilling Barbeque

From what I learned from reading and experimenting, the right way to grill is what works for you, and the only way to get really good at grilling is practice. I sometimes ask my wife when out for dinner, "How come when I grill fish it isn’t perfect like this?" The answer is I may grill a piece of fish once every two weeks and professional chefs grill a lot of fish everyday. I guarantee if you grilled as much fish as one of these pros, your fish would be perfect too.

I could do a whole article (and maybe someday I will) on the different cuts of beef which are best for grilling steak. You could write a book about how to use various rubs and marinades to enhance flavors. Also, we often use the terms grilling and barbecuing interchangeably, but they are different. Traditional barbecue is done slowly with low cooking temperatures and a lot of smoke. Grilling depends on a higher temperature to sear what you are cooking to keep the juices in. So here are some tips and ideas for grilling.