If you ask people for their favorite childhood memories, chances are most of them will have a barbeque day among them. Those memories are set on gorgeous, sunny days, outside, with friends and family all around. Smells of grilling meat float on the air, and the sounds of laughter, chatter, and joy. It’s a special experience, and today you are going to learn how to enjoy the same feeling at home and in comfort, so that you may get to experience all those sensations for yourself.

Preparation

You have to prepare a bit before slapping the meat onto the grill. First of all, you need a place to BBQ, especially when it’s summer and barbecue season and you want to spend the day outside with the family. There are plenty of outdoor kitchens and the like to choose from, so take your time and pick one that suits you and your lifestyle. So we’re going to keep it simple. Nothing extravagant, nothing over the top, just nice and simple and easy to make. First of all, you’re going to need a charcoal grill, so you get that lovely smoked, natural, cowboy-like flavor. Let it heat up for about 20 minutes, and you’re ready to begin. If you’d prefer a more simple to use and convenient, take a look at gas grills, as they heat up faster, but are more expensive as well, so keep that in mind.

Heat

There’s direct heat and indirect heat in grilling. Use direct heat if you’re grilling faster-cooking foods, such as burgers or hot dogs. Simply place them on the grill, over the lit coals, or if you have a gas grill, you have different heat settings that you can easily adjust. Use indirect heat for slow-cooking meats, such as ribs, so you get the smoky flavor. Set the heat to low on the gas grill, or place the food on the side without coals underneath if you’re using a charcoal grill. 

Don’t forget to use clean and quality grilling utensils, like tongs, spatulas, etc., and try to flip your meat only a few times to keep in all those lovely juices.

Last Few Steps

Once you’re almost done with the grilling, you may want to start on the sauces. Save the basting for the last few minutes of grilling, so you don’t accidentally burn all the additional flavor. Use a baster or simply a brush to apply your sauces. Your delicious meat is almost done. Seasoned veterans will be able to judge by eye and ear on the time alone to tell when the meats are ready, but if you’re still new to the process, consider using a thermometer. Stick it into the thickest part of the meat. The internal temperature of the chicken should optimally be 165 °F (74 °C) while pork and fish should be 145 °F (63 °C). Beef ranges from 140 °F (60 °C) which is rare, to 170 °F (77 °C) which is well done.

Try Something Different

Meat isn’t the only thing you can grill. You can also try and put some vegetables, or even fruit, on there to get a unique aroma and taste that goes perfectly with the meat. Put them either directly on the grill or wrap them in foil first. Most have varying cooking times, but it shouldn’t usually take more than 5 – 10 minutes on the grill. Maybe try and grill some fish. You can get some excellent results, especially with salmon. 

In the end, what’s most important is that you have fun and have a good time. It’s less about the actual food, and more about the company around you; the friends and family laughing, eating, and telling stories; those are the things that actually matter in the end. Barbecuing is merely the catalyst for those experiences, and ensuring it goes well goes a long way toward ensuring that you’ll have an unforgettable time.