The temperature outside keeps getting hotter, which means it’s BBQ time! We have some tips for you to get the perfect smokin’ BBQ at all kinds of events this summer.

Go Low and Slow

The way to get your pork shoulder or brisket to that tender perfection is to cook it for a long time over low heat; the secret is in the timing. Your BBQ pork should still have some firmness. If it’s completely falling apart, you’ve gone too far. The way to tell when it is done is to stick a fork in it and twist. If the meat gives way but doesn’t totally fall apart, it’s time to add the BBQ sauce and serve it up!

Don’t Sauce Your BBQ Too Early

You have to make sure you add your sauce at the right time. It may seem like it doesn’t matter when you pour it on, but if you put it on too early, you’re going to end up with a burnt and blackened mess that isn’t cooked all the way through. Add your sauce at the very end no more than twenty minutes before you’re going to take it off the grill.

Learn from the Pros

If you don’t have time to practice your grilling game in time for your big summer event, you can always take some private cooking classes. A personal chef can get your skills up to speed in no time.

Get Your Event Catered

Have you ever gone to a party where the host or hostess had amazing food, was socializing with guests, didn’t look tired and, most importantly, was having fun? It isn’t really very difficult to be that person. You don’t need to go to school to be a chef. You don’t need a time machine. The secret is to hire a catering service! You’ll get a choice of menus with a bunch of great options from which you can pick the perfect meal for your friends and family to enjoy. You can even get staff provided. Foodini’s, for example, is able to accommodate all needs and budgets, from huge family reunions to a small weekend get-together.

Whatever your plans are for BBQ cookouts this summer, check out Foodini’s website for ideas about how you can throw the best party in New Jersey. You’ll be glad you did!

"Creating Culinary Magic"

- Chef John Deatcher

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