7 basic tips for better BBQ: How to easily elevate your backyard BBQ

Whether you’re just getting into cooking and BBQing or you’re a seasoned expert, there are always tips that can help make your BBQ better. BBQ shouldn’t be intimidating or stressful. It’s supposed to be fun. So don’t be afraid to try things and if it doesn’t work out, you can always order pizza. 

But really, taking the pressure off gives you the freedom to figure out what works for you and how you and your family like your BBQ. Cooking should be an outlet for you to be creative while also making something you love. So relax and just cook!

That said, there are some tips I can share with beginner cooks that I learned along the way through trial and error and yes some meat that I wouldn’t want to eat again! I try to make BBQ not only fun but easy and stress here. Here are a few of the things that will help you easily make your BBQ better:

1.    Set out your meat 

You don’t have to let it come all the way to room temp. But setting your meat out for about 20 to 30 minutes before seasoning it will help your rubs (such as Loot N’ Booty BBQ rubs) adhere better to your proteins. Once you’ve applied an even layer of seasoning all over your meat, let it sit out on the counter for another 20 to 30 minutes.

This time will allow the flavor from your seasonings to penetrate into the proteins and gives your meat a better overall texture. It also dries the surface a bit to assist with the Maillard reaction. This will give your meat a beautiful, flavorful crust or bark. 

2.    Forget the binder

The binder versus no binder topic in BBQ is hotly debated. Using a binder, such as mustard is said to help dry rubs stick to your meat. But if you’re looking for easy BBQ tips, you can skip this step. By setting your meat out and allowing it to accept the seasonings before tossing it on the grill, you’ll get the same result without the added step.

3.    Start with a clean grill

I say this a million times when I teach cooking classes: A clean grill is a happy grill. This goes back to my days in the U.S. Navy. My ship captain would say, “If cleanliness is next to godliness, this is going to be the holiest ships in the fleet.” This is how I think of my grills. Over time, ash and grease will build up. That build up, combined with dirty crusty grill grates and left-behind creosote, can ruin your cook. Always brush your grates with a good BBQ brush and make sure your grills are clean and well-maintained. It will make a difference in your flavor. 

4.    Feel or temp your meat while cooking

When you’re just starting out in BBQ, you’ll probably want to temp your meat with a probe thermometer. But I encourage you to get to know how done your meat is by feel. This takes time (and some good heat-resistant gloves). But in the years that I’ve been teaching myself to cook, feeling the meat for doneness has been one of my best lessons that I like to pass on. Feeling your meat for tenderness isn’t an exact science, but to me, it can be more effective than a probe.

5.    Use quality charcoal

The quality of your meat is key. But so are the other products you use, like seasonings, BBQ sauces, charcoal, wood/pellets, and anything else that is going to impact your cook. Whether you use lump charcoal or briquettes is up to you. I’ve used both in various cooking applications. I personally tend to use lump. When it comes to smoking with a barrel smoker, I look for larger pieces that enable better airflow and allow the heat and smoke to circulate through the chamber of the smoker. When it comes to brand, I’m a devout Blues Hog fan. Look for a quality brand that doesn’t have any added accelerants. While they can help ignite your charcoal, they can sometimes leave your food with a bitter taste. If needed, use a natural fire starter instead, like Royal Oak Tumbleweeds.

6.    Don’t over smoke your meat

I like to tell the story of the very first time I smoked meat. I went and bought a cheap smoker from Home Depot, and smoked the shit out of that pork butt. To say it was smoky is an understatement. 

When it comes to smoke, less is more. Think of it as an enhancement to your food, like salt, pepper or garlic powder. You want to be able to taste it, but you don’t want it to overpower your food. When smoking meat, the protein will accept most of the smoke within the first few hours of cooking, so don’t feel the need to constantly add wood. I add a few chunks at the beginning. For longer cooks, I might add another chunk an hour into the cook. 

The type of wood you use will also impact the smokiness of your finished product. Choosing your wood flavor is a personal decision. But some, like hickory and mesquite, will give your meat a heavier smoke, while others, like apple, cherry, oak and pecan, give a lighter smoke flavor that is complementary to all kinds of meats — beef, pork, poultry — as well as vegetables and even desserts. 

7.    Let it rest

Let your meat rest once you take it off the heat. Foil it and leave it alone. While it’s tempting to cut in there and see your result, allowing it to rest will let the juices redistribute so your meat doesn’t dry out. The resting time can vary depending on the meat. A brisket can rest for several hours, while chicken breasts or ribeye steaks may only need 10 to 15 minutes. 

If you’re just getting into cooking, I encourage you to be open to learning. Read, take classes and just get into your backyard and cook. Trying different things will lead you to find your own methods and techniques that work best for you. That’s what it’s all about. And check out all our Loot N’ Booty BBQ products to give your BBQ and anything you’re cooking championship flavor!

Q: Should I season my meat right when I remove it from the refrigerator?
A: No. After you pull your meat out, wait about 20 to 30 minutes before seasoning it. This will allow the seasoning to adhere to the meat better. Once seasoned, let it sit on the counter another 20 to 30 minutes to let the seasoning penetrate the proteins.

Q: Which is better, lump charcoal or charcoal briquettes?
A: It comes down to your personal preference, what you’re cooking and what type of grill or smoker you’re using. I tend to like larger pieces of lump charcoal. The important thing when it comes to charcoal is a quality product that doesn’t have any added accelerants.  

Q: What is the best way to season meat for better BBQ?
A: With Loot N’ Booty BBQ seasonings, of course! We have seven versatile rubs — Everything Rub, Gold Star Chicken Rub, What’s Your Beef? Rub, Jolly Roger Jalapeno Garlic Black Rub, El Jefe Grande Southwest Rub, Pirate’s Pleasure Sweet Butter Rum Rub and Gimme The Loot Spicy Maple Pecan Rub. Each one is unique and flavorful and I hope you try them all! Pick your own favorites and layer them for a whole new flavor profile. 

Q: What is the best wood to use for smoking BBQ?
A: The wood you choose will have a big impact on the finished flavor of your meat. Some woods, like hickory and mesquite, will leave you with a heavier smoke flavor, while others, like cherry, apple, pecan and oak, have a lighter smoke finish. Try different ones and see which you like best.