First rule is easy- good BBQ takes time and if you are in a rush then perhaps this method of cooking isn't the one use. Second- make sure you allow the meat, pork or chicken rest after you take it off the grill- this allows the juices to redistribute and keep the flavor in. Third- if you are going to marinade the meat, poke the holes while its marinating- never do it while its grilling because not only will you cause a mess but you will lose flavor. Fourth- do not use cold meat, let it sit out in room temp before grilling but no more than 45 minutes otherwise it can grow bacteria. Fifth- If you are scared of not knowing what the right temperature is, invest in a thermometer- this will help you assure safe temperatures for the different types of meats.
Sounds simple right? It may be intimidating at first but trust me, the more you do it the more comfortable you will feel and the less scared of the heat you will get. Start with simple things like hot dogs and corn on the cob. Also, do not step away from the grill, until you figure out how hot things cook it's best to stay close in case things start getting burned (yes this can happen). So, if you are up for it but still feel a little intimidated try a store bought marinade.
What you need:
One pack of apple chicken sausages
1 Bottle of beer (light ale is fine)
Pork tenderloin (amount depends on how many people you will feed)
Salt & pepper
Corn on the cob
4 Tablespoons of melted butter
1 bag of small red potatoes
Garlic powder and whatever herbs you have in your spice cabinet
How to make:
Pre heat grill on medium high and oven at 450 degrees Fahrenheit. Poke tenderloin with a fork and marinate with whatever store bought marinade you have on hand, set aside in room temperature for 30 minutes. Poke the sausages with a fork as well and place in a separate container, add the beer and let them soak for 30 minutes as well. For the corn, make sure it is clean, apply the melted butter, salt and pepper and set aside. Once you have all these ready, wash the potatoes real well. Quarter them to about the same size. place them on a baking sheet, sprinkle a little evoo (extra virgin olive oil), salt, pepper, powdered garlic, and whatever dry herbs you have available like rosemary or thyme. Place the tray inside the oven and bake for 45 minutes or until you see the potatoes start to turn golden brown.
In the meantime, you can place all your grilling items at the same time on the grill. Make sure you keep the same items together. Note- the corn will take the longest so you can actually prepare this one first and put in on the grill while you work on getting the other items ready. The sausages can take anywhere from 20-30 minutes to get a nice color on all sides. Once you place the pork on the grill, do not try to move it, or turn it right away for it will stick and tear the meat apart. Give it time but check it periodically. This cut can take 45 minutes to an hour to get cooked (use the thermometer to check the internal temperature). Allow it to rest at least 15 minutes then cut and serve with your other items.
There are plenty different ones that only need about 30 minutes to sit. Making your own will take more flavor understanding but if you have a recipe go for it! For this BBQ I had a few people over for some board games so I added a few other things like herb & garlic roasted potatoes and a few other munchies including mozzarella wrapped in salami, hummus, chips, fresh salsa and Colombian empanadas.
*Tip: pork should have an internal temperature of at least 145 degrees. Squeeze a little lime on the corn right when you take it off the grill for extra flavor. Use a serrated knife to cut the pork.