Improve Your Barbecuing Skills for Good Taste In South Carolina

There are always different techniques that veteran South Carolina barbecue cooks use to give their meat that signature taste. There are even plenty of amateur cooks that have their secret South Carolina family recipes and preparation skills they employ to produce winning barbecue, whether it’s for the local volunteer fire department fundraiser, a neighborhood gathering or in their own backyard. Despite that, there are still some very basic steps you can take to produce great barbecue and grilled meat on your own open pit.

Grilling and barbecuing techniques

Regardless of which barbecuing or grilling technique you use, the primary rule to keep in mind is to cook your meat too quickly, especially if it’s pork barbecue. This popular South Carolina barbecue meat needs to cook for a great length of time in order to kill the harmful bacteria that may be present.

The first major technique to cooking barbecued or grilled meats – and the most popular method for those who grill in their back yards – is cooking the meat directly over the coals, gas or other source of heat. The second barbecue cooking technique uses heat indirectly. Here the food is cooked away from the actual source of heat and utilizing a water pan to maintain the moisture in the food while the lid stays closed. This method is more akin to the long periods of time needed to make barbecue. Using this method allows the collagen in the meat to break down, which makes the meat tender and juicy.

High heat use in barbecuing

This method is used for quality cuts of meat that can be cooked quickly, like steaks. The juices in the meat will begin to rise soon after it is introduced to the grill. The idea of using high heat means you can sear the meat quickly to seal in those juices by cooking the outer layers. Thereafter, you go back to a lower heat. Leaving the food on high heat will result in the inner layers cooking too quickly, thereby drying out all the juices. Try the technique a few times until you get it right.

Common grilling mistakes

• Make sure that the meat is thawed completely. The difference is that the outer layers of the meat will cook quickly, sealing in a cold, frozen core.
• Poking the meat with a fork is OK prior to cooking but even then don’t overdo it. However, you should never poke the meat with a fork after cooking has begun. This will result in the juices running out of the meat, making it dry and less tender. Use a long set of tongs instead.
• Don’t open the lid often. Especially if you are using medium or low heat, that temperature is greatly affected every time you open it up. Meat being cooked this way can be left on the lower heat for up to five minutes before checking it. Anything less will allow the air to get in and unnecessarily dry the meat up.

No one is born with innate grilling or barbecuing skills. Take a little time to learn about proper basic cooking techniques and, with practice, you’ll be serving up tasty South Carolina meals soon.