10 Shocking Secrets about Barbecue You Didn’t Know

10 Shocking Secrets about Barbecue You Didn’t Know

Barbecue season might be over, but you can still keep the fire going all year long, both in your kitchen and at your next barbecue cookout party!

These are 10 secrets about barbecue that even the most experienced grill masters don’t know…yet!

You’ll learn how to make sure that your hamburgers always have that perfectly pink center, the trick to grilling the perfect steak, and so much more!

Whether you’re new to barbecuing or just looking to improve your skills, here are 10 secrets about barbecue you won’t want to miss out on!

1) Everyone loves barbecue, but no one knows what it is

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what is barbecue? The simplest definition is food cooked on a grill with smoke. When most people think of barbecue, though, they think of smoked ribs and brisket.

And that’s just one small example of how complicated our love for smoked meat has become. So let’s get started with our list! As always, if you have any additions or corrections please leave them in the comments below.

In no particular order…

Smoking meat was invented by accident:

Back when grilling meant putting something over an open flame, someone accidentally put some beef in a fire pit next to their house.

Instead of taking it out as soon as it was done cooking, they went inside and came back hours later when they were hungry again.

And the rest is history.

2) BBQs are all about the meat

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While many people love a good side dish, true barbecue lovers would never leave without taking home enough meat to last for days.

It’s what keeps bringing them back, so of course, they want to get their money’s worth.

These folks can chow down on more than three pounds of meat in one sitting!

There is an annual contest called The Annual World Championship Bar-B-Que and Cookoff in which people compete by consuming massive amounts of BBQ and baked beans.

For example, Joey Chestnut holds six world records including eating 69 hot dogs in 10 minutes (and he won $20,000).

He also holds four Guinness World Records for competitive eating, including eating 69 hot dogs in 10 minutes (and he won $20,000).

That’s why you should consider buying a large platter with plenty of meat if you don’t plan on leaving any leftovers behind.

3) BBQs are messy and smoky

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Not only does charcoal-based grilling create a ton of smoke in your yard or backyard, but you have to clean out your grill before and after each use.

If you’re hosting friends or family for dinner, be prepared to do some extra cleaning.

The good news is that there are many ways to make grilling less messy and smoky.

4) Let’s talk sauces

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The best BBQs is cooked low and slow over hardwood charcoal. However, it’s also important to note that a great sauce can seal the deal.

But what makes for a good BBQ sauce? Sweet and tangy is always a safe bet.

The trick, however, is in finding one with some heat.

For example, vinegar-based BBQ sauces are often hotter than their tomato-based counterparts due to their high acidity.

Some people like to add hot sauce or jalapenos to give their BBQ an extra kick. It all depends on your taste buds!

5) The perfect temperature

The key to good barbecue is getting that perfect medium rare, but what you might not know is that there’s a precise temperature to shoot for.

Medium rare is 129 degrees F and should stay between 125-135 degrees.

Meat continues to cook even after it comes off of a grill or smoker, so let it rest for 10 minutes before carving and serving.

This gives the meat juices time to recirculate without drying out your prized pork butt or brisket.

6) Is there such thing as too hot?

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While most people are familiar with barbecuing, they may not know that there is such a thing as barbecuing too hot.

Your barbecue is set at a low temperature when it starts, and you adjust it as needed.

If you use charcoal, start with a small amount of lighter fluid to ignite your fire, then add more if necessary.

Do not pour more than one cup at a time into your barbecue or use starter fluid unless it is necessary because starter fluid can leave an unpleasant odor on food.

7) How long should you cook your meat?

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You’ve fired up your grill, you’ve cut some perfectly seasoned meat and vegetables and you have a wide array of rubs to choose from.

Now what? How long should you cook your food for optimum taste and tenderness?

Let us put it bluntly: This is not an exact science, but there are a few guidelines that can help you out.

Ribs take roughly six hours, the steak should be grilled no more than three minutes per side and chicken has about 15 minutes in it before it’s done.

If in doubt, check for doneness with a meat thermometer placed into a thick part of the food.

8) What’s the best side dish?

There are tons of options when it comes to side dishes, so you have a lot of flexibility in terms of what you’ll serve at your next barbecue.

Some common favorites include potato salad, Cole slaw, baked beans, and corn on the cob.

If you’re planning to host a small backyard get-together and don’t want to spend too much time or money preparing food, a potluck is an easy way to go.

Have your guests bring their favorite foods for people to sample and share.

Just be sure that you provide a variety of different kinds of dishes so everyone has something they can enjoy.

9) Leave room for dessert!

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It’s easy to pile on pounds when you have a barbecue to eat. All that fatty meat and saucy sauce make for a hearty, delicious dish—but it can also add up to a heavy lunch or dinner.

Many restaurants offer lighter fare, like chicken and salads, which allow you to keep your portion sizes under control while still enjoying your favorite foods.

You can even ask if they can skip some of their barbecue sauces or fillers—that could save you hundreds of calories per meal!

The point is: no matter what you order, always leave room for dessert. Choose fruit or a small scoop of ice cream instead of cake or pie and save yourself a ton of calories.

After all, there’s plenty more where that came from!

10) Follow these tips, and enjoy your barbecue!

It may surprise you to learn that barbecuing isn’t as simple as throwing a bunch of meat and vegetables on a grill.

We hope our tips will make your next barbecue a success, and ensure that you have leftovers for days!

If you’re grilling meat or seafood, take advantage of summer vegetables by adding them to your grill during warmer months.

Not only do grilled veggies add extra flavor to your meal, but they also fill up plates without forcing you to eat more than necessary – perfect if you want more room for dessert (and why wouldn’t you?).

Make sure not to overcook them though, as long cooking times will destroy valuable nutrients and can even be carcinogenic in some cases.

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