After years of throwing barbecues for Steak Club and others, I thought it would be nice to condense the lessons learned into 5 tips to become a Barbecue Master.
It’s only be learning from mistakes that we continue to grow.
Learning from earlier failures (and saved by the quality of our cuts), become a barbecue master with the best steaks and burgers in Poland.
1. Preparing the barbecue
Your barbecue is your all-in-one kitchen, and the centerpiece of any barbecue.
Whether you’re using an open top barbecue, weber, or in our case offset smoker, some rules should always be applied.
The first is to do a thorough cleaning of the grill. You can either use vinegar to scrub off old residue, or our preferred method of scraping off residue at high temperatures after your previous BBQ.
2. Preparing the Fire & Timing
Preparing the fire (if you have gas, you’re missing out on the flavor) is where most people get their timing wrong.
When people arrive to your barbecue, they’re hungry.
Missing the agreed to meal-time (I normally serve 1 hour after the start of the event) will only give you added stress from hungry friends.
So here are two suggestions.
The first, use briquettes (brykiet), not wooden coal (węgiel drewny). These will last longer, and give you a much higher temperature -> this will guarantee the perfect grilled steak.
The second, buy yourself a chimney starter (komin do rozpalania). This will cut down the time of getting coals started from 30-40 min., down to 10 min.
3. Temperature Control
Did you purchase briquettes (brykiet) as instructed? Good.
Now the key to not burning the meat (or buns for that matter), is to setup two zones temperature zones.
Let’s call one, the hot zone, and the second, the warm zone.
With these setup, you can adjust what needs to go where.
If something is burning but not yet finished (an issue with thick cuts and whole picanhas), sear the outside, and move the cut to the warm zone until cooked.
Placing burger buns into this warm zone will also ensure you’re not getting charred buns..
4. Grilling Perfection
How is the ideal beef cut supposed to be grilled?
All beef, should have a crunch on the outside (but not charred), with a pink aka rare inside.
This maximizes the flavor of the beef.
If anyone asks for well-done, ignore them. Beef is supposed to be enjoyed rare (medium if you have to). Well-done is disrespecting the cow.
To achieve this grill perfection, there are a couple of things you can do to ensure success.
First, do not put cold meat onto the grill! Let the beef come to room temperature (you can only do this with beef/ruminants), as this will ensure an even cook throughout.
Second, season your beef with salt and pepper. The larger the cut, the more seasoning you should add. This simple combination will bring out the full potential of that beefy flavor (beef fat is the second factor).
5. Let it Rest
Grilling beef on a barbecue is quick once you have the fire going.
Patience is required however!
Once you’ve taken the burger or steak off the grill, let it rest.
Why should you let beef rest after grilling?
Waiting 5 min. will allow the fat and juices contained in your seared steak to “reabsorb”.
If you slice a steak or eat that burger you’ve been waiting on too quickly, juicy fat will come pouring out.
If you wait long enough, and allow the beef to rest, these fats will reabsorb (becoming less liquid), ensuring you get a nice juicy steak.
That about covers it.
With these 5 tips your friends and family will be talking about your barbecues for years to come.
That is of course, by combining the best quality beef in Europe with these 5 tips to became a true barbecue master.
Next time we’ll tell you the secret to making the best burger in Europe.
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Good luck with your next barbecue!