On this Memorial Day Weekend, everyone is dusting off those grills and getting ready for summer.
In fact, May is National Grilling Month.
Joining us on Eyewitness News Sunday Morning with barbecue recipes and tips was Al Hank, the pitmaster at Famous Dave's Bar-B-Que.
He told us what you need to know for a better BBQ.
To start: Pick your protein and make sure your meat is a room temperature. This will ensure an even cook time.
PRO TIP: Don't defrost meat in water. This will purge the meat of natural juices
On the grill:
Layers of Flavor: The best way to build flavor is to use a multitude of techniques. Marinade, season, smoke, char and caramelize your sauce to build a really strong flavor profile.
PRO TIP: Dress up a cheaper cut of meat with intense layers of flavor but let quality cuts of meat shine with simple seasonings.
Create your own sauce brush by securing a bunch of herbs to a wooden spoon to baste on sauce or marinade.
Add fresh chopped herbs and garlic into a bowl of oil with salt and pepper and use a bright and flavorful addition to your expertly grilled meat.
Al also shared his recipe for Apricot Jalapeno BBQ Sauce.
Ingredients:
1 bottle Rich & Sassy
1 bottle Sweet & Zesty
12 oz. Smucker's Apricot Preserves
cup brined hot jalapeno peppers, finely diced
Secret Ingredient: kahlua
Directions:
Combine sauce ingredients in a saucepan and heat over medium heat until vegetables are tender. Pour over meatballs and serve.