If you really want an exceptional BBQ'd meal, begin the day before.
Meats such as pork have a rather bland flavor that easily takes on the spices you prepare it with. This meal I'm preparing for my evening meal tomorrow will have a mild spicy flavor with a hint of garlic so I begin by slow boiling the meat with that flavor in mind.
Some people like a tougher meat at the meal whereas I like almost a pull pork consistency so keep that in mind as you parboil your selected meats. The less time you prepare your meats in the parboil the longer your meat will have to stay on the grill. My meats typically stay above charcoal for 8 minutes, just long enough for the flavor and to slightly char my sauce.
Meats such as pork have a rather bland flavor that easily takes on the spices you prepare it with. This meal I'm preparing for my evening meal tomorrow will have a mild spicy flavor with a hint of garlic so I begin by slow boiling the meat with that flavor in mind.
Some people like a tougher meat at the meal whereas I like almost a pull pork consistency so keep that in mind as you parboil your selected meats. The less time you prepare your meats in the parboil the longer your meat will have to stay on the grill. My meats typically stay above charcoal for 8 minutes, just long enough for the flavor and to slightly char my sauce.
My pork is now sitting in a dry rub and will be refrigerated overnight.
My potato cooked just long enough to be done yet firm in the middle as it will become potato salad by this evening. I allow it to cool before adding it's overnight spices so that when cubed, it will have a firm consistency.
I may have forgotten something as I am not a good instructor but I'll update this post as the stages of preparation progress.
One of the biggest mistakes that I see often is not allowing the flavors to mend.
With my potato at room temperature, I cube it in slightly larger pieces than what will be in the meal. The mixing process will wear them down This is also the time to add any flavors that you wish to "deep seat" in the final product. The flavors that you want toi take a light seat in your meal should be added towards the end of the process.
Toss it all in the fridge and we're done until tomorrow.
I didn't forget this post and here is the most delicious BBQ simply because I began the day before.
And yes, my puppy, "Nietzsche" is patiently waiting for his LOL
