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At BroBBQ, our main missions are:

To create a one-stop site for BBQ. On BroBBQ, there are free lessons about the art of BBQ from A to Z: the perfect heat, the smoking tips, delicious meat cuts, the best sauces, etc.;

To spread the love of BBQ by transforming those who follow our site from grilling amateurs to grilling gurus;

To provide unbiased BBQ-related product reviews, from the most basic and must-have products to the latest trends, from the affordable for those who treat BBQ as a hobby to rather big-ticket items for those who regard BBQ as a life-changing experience.

We believe that BBQ has more meaning to life than just a mere pastime activity. A world without BBQ smoke is a dull world.


How to BBQ Chicken Breasts Properly


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Feeling hungry for some BBQ chicken? Then you are on the right spot. Well, we don't have the chicken ready for you but we can sure teach you how to cook it! Great tips on how to prepare the best chicken breasts on your barbecue! See how to make the meat juicy, tasty and what kind of tools and skills you need in order to achieve the taste! The tips given here are provided by professional chefs in order to make your work, cooking and spare time a lot more pleasant.

The first and most important thing is the meat. There are different chicken steaks we can pick between on the market. However, picking the right one is essential!

Look for the size of the chicken. In this case, bigger is not better for several reasons. Imagine that you have a kilogram of chicken fillet. If it weights 1 kilo, how much did the chicken weight? Too big means unnatural and unhealthy for you. So, when you pick meat try to be rational and pick cuts that come in reasonable size. Chances are it will be much more delicious.

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Cut the fat. It is true that it's delicious for some people but when on the grill, the fat doesn't deliver any extra advantages and taste. You'd better cut it and have a clean meat. Then dry the meat with towels. Some manufacturers have their meat injected with water. Even though this is not legal Take towels, blot as much of it as possible. This way the meat will bake but won't boil improving even further the taste.

The exact time when you need to turn the meat is crucial. Having that done properly will guarantee you that the meat will stay juicy but not raw. Therefore, if there is something that really should stick in to your brain, it's timing. And here are a few timing tips. Grab a knife and pierce the meat during cooking. 

See the inside and feel the blade of the knife. If it's warm, the meat is ready. (a tip from a friend chef). Then cut the meat in half. The standard fillet looks like a heart. In order to have it properly cooked, cut the two parts of the heart first and then cut these two in the middle.

Why cut the meat this way? This way the inside of the meat will be cooked faster and therefore the outside will not have to stay for too long over the fire and to become too cooked. On top of that the thinner it is the easier it is to eat and the better it looks.

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BBQ Pork Chops Keywords

Timing is Key
The spices are the master part of the cooking. They deliver the uniqueness of the meal. In order to achieve that, prepare your spices, beat the meat with a hammer or with the non sharp side of the knife and sprinkle some taste over.

The cleaning is important because without it the tastes of what you've cooked earlier and the one of what you're preparing now, will mix. So, grab a wired brush and clean the whole barbecue good. Clean the pot. If your barbecue is big and such simple cleaning techniques are not working for you, find professionals for the job.

A few words on cleaning grates. These are an exception from the general rule and they need your cleaning after each usage. This way the meat cannot stick on the grill, allowing much better cooking and tastier food. Using cleaning solutions is a good idea but the best possible results can be achieved with a simple wired brush. This may sound like the hardcore way but it works every time and delivers best results without risk.

Start the cleaning after using the grill and not before. Try not to allow the food to cool, harden and then warm again and clean. This is the harder and therefore the inappropriate way of cleaning. If you have a cast iron grate clean completely then, brush on some oil with a paper towel to keep your grate in proper shape.

Charcoal Grills - The easiest way to deal with the dust and the ash and the bad smells is to clean regularly after use. This will cut down on excess smoke and bad flavours significantly.

Gas Grills - There is one bad thing about these grills - they have a button that says clean. The way to deal with grease here is similar to the other two types of grills. What the clean button does os to preheat the dirt but it will not clean it completely. From time to time you need to pick the cooking grates and clean beneath. Once a year you need to clean the grill entirely by reassembling it, cleaning each individual part and reassembling it again.

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Great BBQ Marinade Tips and Recipes


Baked BBQ Chicken

BBQ Chicken Articles

Nothing tenderizes and provides flavors to meat like a good marinade. Despite being a popular practice amongst BBQ enthusiasts, only a few truly understand the process and the important elements that contribute to achieve a tender and juicy piece of meat.

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs and spices to further flavor the food items.

In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil. It is generally not recommended that raw marinated meats be frozen, as the marinade can break down the surface and make the outer layer turn mushy.

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One important point to note is that marinade that has come into contact with raw meat should be discarded after the marinating is done as it may contain harmful bacteria. If there is a desire to use a marinade as a sauce, a portion should be reserved in a separate container to be used as the sauce once the meat is cooked.

One easy way to marinade meat is to pour the marinade in a 'zip top' freezer bag. Then, add the meat and seal the bag leaving as little air as possible in it. Lay the bag flat in your refrigerator or put it inside a large bowl to contain it. Marinating time should be overnight if possible but a minimum of 4 hours should result in the desired effect.

Here are two great marinade recipes:

#1: Great Chicken or Beef Marinade
In a large bowl, mix ¼ cup of soy sauce, 3 tablespoons or honey, 2 tablespoons white vinegar, 1 ½ teaspoons or garlic powder, 1 ½ teaspoons of ground ginger (or fresh is even better), ¾ cup of vegetable oil, 2 chopped green onions and 1 teaspoon of ground black pepper. Place your meat in the marinade and let refrigerate at least 4 hours before grilling.

#2: Super Easy Teriyaki Marinade
This easy recipe is a great way to add Asian flavours to your meat. It works well with chicken, pork and beef. In a medium bowl combine 1/3 cup of water, 1/3 cup of brown sugar, 1/3 cup of soy sauce, 1 teaspoon of crushed garlic and ½ teaspoon of ground cinnamon. Add meat to the marinade and refrigerate a least 4 hours before grilling.