Don’t have a backyard? It’s cool – you can still host a decent backyard BBQ!
You do not need a lot of space or a lot of special equipment to have a quality backyard BBQ. You don’t even need a backyard.
All you need is a little know how.
BBQ on a Budget
BBQ was invented to make use of the less popular, less expensive cuts of meat. Though it does not hold the fat of farm raised livestock, even wild game can sizzle as BBQ.
All you really need is an oven, a grill, and aluminum foil.
I am serious about BBQ. I have even competed in BBQ competitions. People who know me will be stunned I am about to reveal some of my secrets.
Don’t worry guys, many secrets are intact.
Besides, I love talking about and teaching cooking in general. I feel justified in revealing secrets if it puts an end to bad BBQ.
A couple of things to know:
- You can make good BBQ from almost any cut of meat. You just need to know a little about the meat and a little about BBQ.
- You can make decent BBQ at home without a smoker.
- Always rub your meat with mustard before you season it, because it sears in the moisture. I picked this up from one of Paul Kirk’s books. Kirk has won multiple BBQ World Championships, and he swears by this tactic.
- You can make a decent rub by taking off-the-shelf BBQ rub and mixing it 1:1 with lemon pepper.
- You can make a marinade by mixing 1 cup of the rub above with 2 cups cider vinegar and 1 tablespoon of salt.
- Brown your meat on a grill before you wrap and cook it in the oven will create an authentic taste in the end product.
- Finish the BBQ on the grill before serving to enhance authentic appearance and flavor.
Once you have chosen your cut of game or meat, start your process the night before the BBQ. Rub a light coat of mustard right out of the jar and then a solid coat of rub.
Wrap it tightly in aluminum foil, and put it in the refrigerator overnight. This allows the searing to take place and the seasonings to blend.
Take the meat out of the refrigerator a couple of hours before you plan to start cooking, so it can warm up to room temperature. When your grill is ready, preheat your oven to 280 degrees.
Sear the meat on the grill, letting it brown as dark as you can get it without burning.
Wrap the meat tightly in four or more layers of aluminum foil. The package should be air and waterproof.
Place the wrapped meat on a roasting pan and bake. Ribs should take 2-3 hours. A roast should take about 30 minutes per pound. Check it with a meat thermometer to be sure.
Once it cooks to your liking, return the meat to the grill to dry out and take in more flavor. Technically, you can skip this step, but it does help if done correctly.
There you have it! A grill, an oven, and some time to produce crowd-pleasing BBQ without expensive equipment or a lot of space.