Outdoor Cooking Techniques

Grilling is a popular method of cooking food outdoors and there are several techniques you can use to achieve delicious and flavorful results. Here are some outdoor grill cooking techniques to try out on your Wilmington Grill.

  1. Grilling with a Lid: This technique involves closing the grill lid while cooking, which traps the heat and smoke to create an oven-like environment. It’s best for foods that require longer cooking times, such as roasts or whole chickens.
  2. Smoking: This technique involves adding wood chips or chunks to the coals or smoker box to infuse the food with a smoky flavor. It’s best for tougher cuts of meat, such as brisket or pork shoulder, which benefit from long, slow cooking.
  3. Steaming: This technique uses steam created by adding water to the flame tray and then heating that water with the grill. It’s best for seafood, such as oysters and poultry when you want to add moisture to the cooking process.  
  4. Searing: This technique involves cooking food over high heat for a short period to create a crispy crust. It’s best for steaks, chops, or burgers. To achieve this, start by cooking the food on one side over high heat, then flip it and cook the other side until it’s browned and cooked to your liking.

Let’s talk Barbecue or BBQ as it’s known in the South. This is a method of cooking that involves slow-cooking meat over low, indirect heat using smoke from burning wood or charcoal. Here are some tips for a great BBQ:

  1. Choose the right meat: When it comes to BBQ, the cut of meat matters. Tough cuts like beef brisket, pork shoulder, or ribs are best for slow-cooking over low heat to break down the connective tissue and create a tender, juicy end result.
  2. Seasoning: Rubs and marinades are commonly used to add flavor to BBQ meats. A good rub will usually include salt, pepper, and other spices such as paprika, garlic powder, and onion powder. There are so many to experiment with so have fun with the process. 
  3. Low and slow cooking: BBQ is about slow-cooking meat for several hours over low heat. This allows the meat to absorb the smoky flavor and become tender.
  4. Sauce: BBQ sauce is often used as a finishing touch to add flavor and moisture to the meat. The sauce can be applied during the last hour of cooking or served on the side.
  5. Resting: After the meat is cooked, it’s important to let it rest for 10-15 minutes to allow the juices to redistribute. This will help keep the meat moist and tender.

Remember that BBQ is a long, slow process, and it takes practice to perfect your technique. Don’t be afraid to experiment with different meats, rubs, and sauces until you find the perfect combination.