Backyard barbecue hacks every grill fan needs to know
You can smell it in the air. If you’re lucky, you can even taste it.
What is it? It is the start of grilling season. Colemans and Kenmores are being brought out of hibernation, as barbecue fans across the country scramble to find their favorite tongs, while butchers get busy prepping ribs, steaks and more. Yes, backyard cooking can imply a lot of work, but it doesn’t have to be as time consuming as it’s been in the past.
Thanks to chefs and barbecue pros willing to share their tricks and tips, there are dozens of ways to cut corners at your next cookout. Here are 10 of them.
6. Skip the Smoker, Sprinkle with Smoked Paprika
Don’t have a smoker? Or do you just not want to take the time to heat yours up? No problem. To achieve a smoky flavor in seconds, add smoked paprika to your meat. Chef Doug Psaltis, chef and partner of Chicago’s Bub City, creates his favorite meat rub using paprika, salt, brown sugar (great for caramelization), onion, chili and garlic powders and a pinch of cayenne. To make a sauce from the rub, add water, a little oil or melted butter and use it to baste the meat three-quarters of the way through grilling.