How to Achieve Great BBQ Flavor?

Whether you’re rolling out your barbecue under a gazebo as it pours with rain, or you are feeling in your element as you tend to the grill on a hot summer’s day, BBQ flavors are some of the most iconic, rich, and comforting flavors, all of which are a result of the way the meat (or meat replacement) is cooked. 

Indeed, barbecues are not the fastest way to cook, and if you are looking for a quick bite, you should almost certainly look elsewhere. However, in this case, the time and dedication required to cook the perfect BBQ flavor is always something that can be appreciated in the taste of the dish itself. 

Of course, the time and dedication required means there’s a bit of pressure on the chef. If you get it wrong, you could have a family or group of guests who are both disappointed and ravenously hungry, which is a recipe for disaster. 

However, if you follow the tips listed in this article, you should have a result that everyone is happy with, as you maintain the essence of what is required to produce that iconic barbecue flavor. Read on to find out more. 

Buy the Ideal Barbecue Rig

Much like having the most expensive pair of football boots won’t make you the best player in the world, having a great barbecue rig is no guarantee of a great barbecue flavor. However, not having a proper rig is an almost guaranteed way to ensure that you don’t achieve the flavor that you want. 

Several factors come into having the correct rig for a rich barbecue flavor. The fuel is a critical component. 

If you are trying to use a gas barbecue, you are not going to achieve the rich, smokiness that is an essential part – whether it’s wood or charcoal, you need a fuel source that will permeate the meat or meat substitute with those distinctive flavors, and bring those great BBQ ideas to life.

Control the Heat

While much easier said than done, controlling the heat is another important factor in generating that perfect BBQ taste. 

Should the heat levels be too high, you are likely to cremate the meat and char the skin without maintaining any flavor, while also putting yourself at risk of undercooking the center. Too low, and you’ll have a table of impatient diners, as well as dry and tough meat. 

For many, the solution here is to have your coals exclusively on one side of the grill – meaning you can flip the protein between a scorching side and a cooling side while having a nice medium in the middle. 

Cook Slowly

One of the most widely appreciated things about barbecue flavor is its depth. There are so many flavor profiles, and they permeate the meat while also dispersing this flavor amongst the sides such as potatoes and salad. 

Slow cooking is required to achieve this, as the depth is achieved by letting those protein pieces soak in the smoke and cook in their juices.