Some Barbecue Techniques for the Barbecue Season

While marinating before you cook will add flavor, covering your meat in barbecue sauces before cooking will dry your meat out, and can cause it to burn. This happens because most barbecue sauces contain high amounts of fat and sugar, and these will burn easy.

However, seasoning your meat will work well, and will not have any adverse effects. Many people like to apply rubs. I prefer to add my seasonings to the meat about an hour before I grill it. This gives them a chance to be absorbed by the meats.

When you use barbecue sauce, remember to add it in the final minutes before taking your meat off the grill. Meat has a natural flavor that is only brought out by barbecuing, so you do not want to ruin that.

Searing you meat will lock in the juices and taste, but you do not want to sear your meats for the whole amount of time. Once you have seared both sides, reduce the heat to medium. This will ensure that your meat is full of flavor and tender. A way that works well for me is to sear at the end of grilling, particularly chicken.

For many, the barbecue season is just beginning (for the rest of us, it has never ended). This is a great time to begin experimenting before you begin having the big barbecue parties.