BBQ Tips for Keeping Meat Moist

By following a few basic steps, you will have the keys to making meat taste mouth-wateringly moist and juicy when barbecuing.

First, it’s key to marinate the meat. A marinade acts like a protective barrier which coats the meat and keeps natural juices locked inside. This makes the meat less likely to dry out as quickly once it hits the barbecue. Remember to always prepare your grill with a good coating of olive oil.

Second, it’s important to cook meat slower, at a lower temperature so that as it cooks, the meat stays moist and tender. Start at a higher temperature to sear the meat for two minutes on each side. If you have a gas grill, turn the temperature down after searing. Next, move meat to a higher rack farthest away from the heat. It’s important to turn meat regularly, about every five minutes so, for even cooking. High heat or an over-zealous barbecuer has ruined many a good piece of meat making it tough, dry and tasteless.

Most important of all, take meat off the barbecue grill early. Meat continues to cook even while it sits on the serving dish. Internal temperatures inside the center of the meat keep the cooking process going long after it leaves the grill. This needs to be factored in to the total cooking time. Too many backyard barbecuers keep meat on the grill too long not realizing that it will continue to keep on cooking for several more minutes once it’s taken off the grill.

Basic Rosemary Chicken Marinade—apply 1 hour before grilling and refrigerate.

½ C olive oil
¼ C white wine
2 T fresh lemon juice
¼ C chopped white onion
2 T fresh rosemary, minced and crushed in mortar and pestle
1 teaspoon garlic
½ teaspoon salt
¼ teaspoon pepper

For a selection of great BBQ gift ideas, click here.