Three Tips to Becoming a BBQ Expert

The secret is in the sauce … well, that’s partly true. Creating a succulent cookout requires alchemy — where seasoning and patience are equally important. Try these three tips from Bill Espiricueta, executive chef/owner of Smok in Denver, CO, to make your next BBQ mouth-watering.

1. Tis the BBQ Seasoning

How you apply your spices matters. Be gentle with your run, advises Espiricueta, “you don’t want to damage the texture of the meat by an over-vigorous application. Strong pats work better than heavy rubbing.” Also, be aware of under seasoning—you probably need more salt and pepper than you think.

2. Patience Is Rewarded When BBQing

Don’t move the food during the cooking process. “Be patient, and let it do its thing,” said Espiricueta. “Your meat will always tell you when it’s ready to flip by releasing gently.” So don’t force it.

The number one mistake most people make is not letting the meat rest long enough after cooking before eating it.

3. Try New Things

Be original — it will make your cooking stand out. “Try a brine instead of a marinade,” said Espiricueta, “meat comes out flavorful, juicy, and nearly impossible to overcook.”

 Fruits can be grilled, too, and people often overlook them. A fruit kebob ends an outdoor meal in a fun way. Be inventive. You can use pineapples, peaches, and, even, watermelon. 

Maybe try bone marrow, which when smoked, is delicious, according to Espiricueta. He also recommends skirt steak – something that people avoid barbequing, but with the marinade and cooked in the coals, offers grilled satisfaction.

Easy Recipes from Chef Espiricueta

Simple Chicken Brine
Ingredients: 1 lemon sliced; 1 bunch of thyme; 1 tsp black peppercorn; 2 tbsp honey; 1/4 c salt; and 1 gal water.

Throw the brine in a big pan, and bring to a simmer, then chill. Pour it over chicken, and let it sit overnight in the refrigerator. It makes the chicken tender, juicy, and cooking nearly fool-proof.

Simple Pork Brine
Ingredients: 1 lemon sliced; 3 cloves; about 1 tsp black peppercorn; 1 c salt; and 1 gal water.

Same technique (bring to a simmer and then chill), but with the pork, you only have to let it swim in brine for about 30 minutes. Then pat dry.

Want more tips?