Who doesn’t love a well-done barbecue? Here in Gaucho Ranch, we excel on barbecues and anything you need to get started on the grilling world.

It took us a lot of trials and errors to become Master Grillers. While it was a ton of fun spending time by the grill, this art can be time-consuming. However, the Gaucho Squad has good news! We have created a complete guide about this fantastic cooking method. Read this article carefully and you will grasp the fundamentals of grilling in no time.



Direct Grilling vs. Indirect Grilling 

When it gets down to it, there are different ways to grill: direct, indirect or a combination of both. But choosing one or another will relate directly to the thickness and volume of what you’re cooking. Learning the differences between one or another will make you one step closer to becoming a grill master.


Direct Grilling 



This is the most basic and simple way to cook. Foods are cooked, or grilled, directly over the heat. What can be simpler than that? There is one basic variation to direct grilling. This is whether leaving the lid up or keeping it down. Depending on what you choose, the food is grilled or baked.

The fod you cook with direct heat is the traditional grilling fare: steaks, burgers, fish fillets, etc. Cooking tip: Anything that is less than 2 inches in thickness should be cooked by direct grilling.


Indirect Grilling 



This is more similar to baking than direct grilling. This method requires that the meat is put on the opposite side of where the fire is lit.  Since the food is not being exposed to direct heat from the burners, it will cook more evenly and be less likely to burn on the exposed side. Of course, this also means that it will cook more slowly.

You can indirectly grill anything that will burn on the surface before it can get cooked through to the middle. This includes cuts of meat over 2 inches in thickness, poultry, roasts, etc. You also use this method for grilling with a rotisserie tool.


BBQ Rubs



In barbecuing, a rub is a mix of seasoning and flavoring ingredients that are combined and applied to the outside of beef or poultry before cooking.

Rubs can be wet or dry. Like brines, barbecue rubs consist of two primary flavors: salty and sweet. You can build on those, but salty and sweet are the foundation.

They typically include garlic and onion powders, cumin, oregano, paprika, and chili powder. These last two contribute color as well as flavor. Some famous BBQ Rubs are:

Carolina BBQ Rub

It’s a well-balanced rub that goes light on the salt and spice, and with just a touch of sweetness from white and brown sugar. This delicious combination makes it perfect for pork. Sounds tasty? Learn the full recipe here.

Memphis Rub

This rub starts with a generous portion of paprika and then builds a slightly spicy, but definitely savory profile. This is particularly good on ribs, but it can be used on any smoked meat. Find the full recipe here.

Magic Dust

This fantastic rub is made of 9 magical ingredients such as paprika, kosher salt, sugar, mustard powder, chili powder, cumin, garlic, black pepper, and cayenne pepper. It can be used on any meat. We recommend adding the rub to crispy chicken thighs or sprinkle it on white fish fillets before grilling. Read the full recipe here.


BBQ Safety 



Now that you know how to make excellent meat, you need to ensure you stay safe while doing it. Here are some important tips to keep danger away when you are enjoying your food and having fun.


Choose a safe location for your grill

Your grill should be placed on a leveled surface and more than ten feet away from the house, garage, or other structures. Keep children and pets away, as well as overhanging branches. Grills should not be used on a balcony or under an overhang. Avoid placing grills too close to combustible deck rails.


Grill outside only 

Never use a grill in a garage, vehicle, tent, or other enclosed space, even if ventilated, due to the risk of harmful carbon monoxide buildup.


Remember post-grilling safety 

Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill. If you grill with charcoal and need to dispose of the coals, soak them in water to extinguish them before disposing of in a metal container. Otherwise, cover the grill tightly and close the vents. This should extinguish the coals and whatever is left will be ready for next time.

And there you go! You just learned the basics of grilling. Now you can go ahead and amaze your friends with some tasty steaks, burgers and hot dogs.


Ready to grill? Visit our Grill Boutique or go to our website to order everything you need for your next BBQ. Have fun!