When grilling BBQ on your fire pit, there are several different styles. A lot of it depends on the audience which you are grilling for—some prefer their BBQ to be saucy, some people like the dry, crunchy meat, and still others prefer meat with a flavorful dry rub with a sauce to the side. You’ll have to poll people to see what is best.
Depending on the style, either the sauce is boss or the spice is king. For a really saucy BBQ, you’ll want to season and grill the meat until desired doneness and then apply the BBQ last. Otherwise, the heat can dry out the sauce and make it too tough for some people’s preferences.
If you want the meat to stand on its own with the sauce behaving like a supporting actress, you’ll want a zesty dry rub. This is usually a mix of garlic, paprika, cayenne pepper, cumin and other dry spice options. The raw meat is rubbed down with this mixture and seals the flavor in as the meat cooks. Here, you’ll also want to really utilize smoking to season the meat. Then, you meat will have dynamic flavors which the sauce will highlight.
If you’re more of a dry meat person, you’ll want to do either the dry rub or sauce. If you have a killer sauce, you’ll want to apply the sauce about 15-20 minutes before the meat is done. Then, the sauce will cook into the meat and provide that scrumptious crunchy texture.
Those are just some of the options to BBQing on your fire pit, but you can research specific BBQing styles to fit your tastes. If you would like to start grilling on your fire pit but need a cooking grate, click here.
You must be logged in to post a comment.