BBQ

The bark is comprised when you rub perfectly marinated meat with some water vapors, Smoke, and the right portion of the heat for a long time until the mouth-watering meat gets ready for you.

The formation of bark is a result of a chemical equation which is a combination of the fantastic type of woods, the rubs and the fat on the meat. Isn’t it interesting how chemical reactions make you a tasty treat like the formation of bark that surprises you?

What is Bark?

The bark is like a dream comes true for people who like crusts on the meat. It is an exceptionally delicious layer that shapes on your smoked meat as a result of some chemical reactions. Don’t worry; the reactions take place during the cooking cycle.

In addition, you need to expose your meat to heat and oxygen to get this crust layer on your meat. And if you want to give your meat a dark and liquor ice color, you want to expose your meat to smoke as well. However, the meat will stay in red if not exposed to Smoke.

How to get a Good Bark?

Getting a good bark is not complicated anymore. You just need to have usual ingredients in your rub that are water and fat-soluble because they are kind of playing a vital role in the formation of good bark. The recipe of rub varies, but all the recipes must include salt, sugar, paprika, and pepper. You may add onions and ginger to give it more flavors, but please be easy with the spices. In case you are not planning to expose your meat to the Smoke, the meat will stay in red, depends on the ingredients in your rub.

The process is something like as the meat starts exposing to smoke, the water-soluble ingredients start dissolving either in the moisture of Smoke or meat like the salt penetrates the meat as a result of some electromechanical reactions. Whereas, the other ingredients that have a large molecule will stay on the surface of the meat, and will start creating a glaze. Then the fats in the meat will automatically induce as the meat continuous to cook. Finally, when the pellicle starts forming, the ingredients on the surface of the meat begins drying out, resulting in the formation of seasoning crust. The pellicle and the tasty crust are your bark on the meat!

Does Smoke affect the Bark?

Well, Smoke is also a critical factor that plays a crucial role in the formation of good bark. To get a good bark when smoking meat, you just need to expose your meat to the right amount of Smoke. You may have to be very careful, as revealing the meat to the Smoke is an art. The longer your meat gets Smoke, the more it looks like a burnt piece of meat. But the meat should taste delicious, right? So, keep it smooth or glossy not dry!

Do not try to wrap up your meat into a foil if you are not in a hurry. It can fast your cooking process but gives you a muddy, soggy mess of your meat. If you want to have a good bark when smoking meat, you may need to have some patience.

Besides, it would be good if you also be very careful about setting up the temperature. Low temperature would not be helpful for your rubbing and will give you a saucy topping. Whereas, high temperature will be more likely to burn your delicious smoke meat. So, your temperature should either too slow or too high. It should be between 200F and 250F. Also, check out the best charcoal grill for yourself to improve your smoking game.

Important Note: The temperature depends on the type of meat you are cooking. Different met types may require different temperature settings. Set it accordingly.

The last and essential thing you should be very careful to a good bark when smoking Meat is avoiding water use in the first two hours of the cooking process. We know that the chemical reactions in the cooking process will take place in the early few hours to give you the best results.

Tips to Get a Good Bark when Smoking Meat

• Do not put the meat in a pan while smoking because the pan would hold all the liquid ingredient that has to disappear while steaming naturally. It won’t give you a delicious taste you are expecting.
• You can cut your meat pieces wisely to get a more surface area for a good bark when smoking meat.
• Make the most surface area for getting a good bark on your meat. Because the more surface area you have, the more you can coat your meat with a dry rub. More rub, more bark! Also, you can consider splitting your meat and tie into a tube for better results.
• If you feel like a bone in the meat, remove it immediately. You can use a parking knife for extracting bone.
• Try to expose your meat as much as possible to the maximum convection airflow.
• Do not use shortcuts. Don’t wrap your meat in a foil. Yes, it would fast the cooking procedure, but makes your bark a soggy mess that you don’t want to try.

Try to exclude the fat from the meat. When there is no such fat, the meat will have more surface area to have a better pellicle, results in an excellent bark formation.

Final Words

That’s it! There you have a complete guide to get a good bark when smoking meat. Yes, it is just a consequence of patience and some simple steps that you have to follow throughout the cooking process.

I think getting a good bark when smoking meat feels like hitting the jackpot. It also adds more happiness when you have a barbecue party at home with your friends and family, and the meat turns out exactly you imagined. Finally, we are leaving you with a wish that you get a delicious and good bark when smoking meat with extra spices to satisfy your hungry eyes!

Buying a grill is like buying a car. You can get the make, model, and color you want, but then you’ll probably upgrade with additional features. For a vehicle, perhaps you’d want the heated seats or 360-degree camera system; for a grill, your premium features may be an integrated rotisserie or special grates to maximize your BBQ skills. Whether you’re partial to kamado ceramic grills or a classic gas grill, there are plenty of deluxe upgrades worth the investment. Here are some to consider:

Premium Covers

To keep your grill looking — and cooking — its best, you need to protect it from the elements. Look for a cover in a durable fabric such as vinyl; certain brands also make custom covers to fit their particular grills. Your grill will look pristine and you’ll get more use out of it when it’s not exposed to sun, rain, wind, or dirt.

BBQ Griddles

Want to cook small veggies, pancakes, fried eggs, or other hard-to-BBQ foods? Simply replace one of your grates with a drop-in griddle, which provides a smooth grilling surface. These griddles are typically made of stainless steel, cast iron, or porcelain-enamel that can withstand high heat and heavy use.

Rotisserie Kits

You don’t need to go to the grocery store for a precooked chicken anymore, thanks to these handy kits. There should be a spit rod for the chicken, a motor that turns the rod, and spit forks to help brace the bird in place. You get the ease and deliciousness of rotisserie chicken in your own backyard. If you’re a vegetarian, use a rotisserie grill basket to roast bell peppers, onions, mushrooms, and other veggies.

Smoker Box

There’s nothing like the succulent taste of smoked food, but in the past it’s been out of reach for people who own gas grills. That’s not the case anymore thanks to smoker boxes. Fill a box with hardwood chips and place it under your grill grates to create that signature smoky flavor.

Smoker Steamer Insert

When used with a smoker box, these steamer baskets impart wonderful flavor and juiciness, even to delicate foods such as shrimp or asparagus. A liquid tray can hold water, beer, juice, or other liquids for an added flavor kick.

Infrared Burners

Ready to heat things up? Swap out a burner on your gas grill for this infrared-powered version, which creates a high heat that perfectly sears meats and vegetables. Infrared burners can reach scorching temperatures well above 1,000 degrees Fahrenheit, yet they need only a few minutes to fully preheat.

Flame Tamers

Reduce the risk of flare-ups when you BBQ with this internal component, which acts as a barrier between the grill’s burners and the cooking surface. It also keeps your burners in good shape because it prevents dripping sauces from reaching them, and it creates even heat across the grill. Flame tamers are usually made out of ceramic, stainless steel, or porcelain-coated steel. They also come in burner-width and full-width versions.

Grill Panels

Up the ante on your BBQ game with these panels that fit over your normal grill grates. They amplify what a grill does best by eliminating hot or cold spots, decreasing flare-ups, and intensifying heat. The ideal grill panels boast a raised design where juices can fall into the in-between crevices and be steamed back into the food.

Portable Carts/Stands

In this case, BYOB stands for “bring your own BBQ.” This is the perfect solution for tailgating, camping, parties, or grillers who like to move around the backyard. Small grills can go anywhere on these stands or carts, many of which easily fold and unfold, plus they keep your grill securely locked in place for your safety. 

Pizza Oven Kit

You may not have been born in Naples, but no one will know that once they get a taste of your wood-fired pizzas. This ingenious kit contains a metal sleeve that sits on top of your charcoal grill, with an opening to slide the pizza in and out; pop the grill lid on top of it, and you’ve got yourself a pizza oven. Find a kit with pizza peels and stones to make the process even easier.

Sear Grates

You want your BBQ  to look as good as it tastes, and there’s nothing like those telltale sear marks to get your mouth watering. They’re easy to achieve with a cast iron sear grate that retains heat without drying out your food. Nonstick surfaces also make for fast cleanup.

Drip Tray Liners

A hot drip tray and grease from cooking meat make for a dangerous combination. You can greatly reduce the chance of a grease fire with a screened guard that nestles in the drip tray for an extra layer of protection. (Bonus: It makes cleaning your drip tray easier, too.)

Wind Guards

Grilling outdoors can be challenging in less-than-ideal weather conditions. When the wind picks up, however, you don’t have to pack up your grill — just use a wind guard that shields it from gusts that interfere with your BBQ.

Side Burners

Expand your cooking capability outdoors with a side burner that attaches to your grill. Powered by its own propane tank, it can function as a griddle or even as a stove in case you need to boil or sauté part of your meal.

Shelving/Storage

Another option for increasing your grill’s space (and its efficiency) is attaching shelves to either side of it. Shelves are a convenient place to keep serving plates, condiments, grilling accessories, and all your food prep ingredients so you don’t have to constantly run back and forth to your indoor kitchen. Some shelves even have cutting board inserts! When you’re done grilling, keep your utensils and accessories nearby inside a storage container that can be bolted to the side of your grill.
These are just some of the many ways you can upgrade your grill. Choose one or two of these innovative add-ons to start with, and take your newly enhanced grill for a spin. You may decide to add  more amenities, customizing your grill like some people customize their cars. Once you upgrade your grill, you’ll be amazed at how tasty the results will be.

If you are looking for something tasty to cook this weekend that will have your family queueing up for more, then I am sure you will love this grilled chicken thighs recipe.

Chicken thighs is a juicy and soft cut of meat that are filling and ideal for the next family dinner. Not too sure how to make this delish dish a success? Then make sure you check out the recipe contained in this article as not only will we be serving up the hottest chicken thigh recipe tips and tricks, but we will also answer those burning questions of yours like “how long does it take to grill chicken thighs?” and, “what temperature should they be cooked at?” 

Stay tuned for more!

Related: Smoked chicken recipe

How Long Does It Take To Grill Chicken Thighs?

After preparing a gorgeous marinade or rub, the last thing you want to do is overcook your chicken thighs, and, of course, you know the dangers of undercooking chicken so I think it is safe to say that timing is essential when it comes to completing this recipe. 

So just how long does it take to grill chicken thighs?

All in all, chicken thighs should be cooked for roughly 12 to 14 minutes on a hot grill – about 6 to 7 minutes per side. But this depends a lot on how hot your grill is and the thickness of your chicken thighs.

A far safer way of judging how long your chicken should cook is to use a meat probe when cooking. Chicken should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit. Be sure to insert the probe into the center of the chicken so that you can be certain that you are accurately measuring the temperature.

Top tip: Try not to pierce the flesh of the chicken too many times when testing its internal temperature as every time you do, the chicken loses some of those all-important juices that keep it succulent and juicy.

Related: How to grill chicken legs

The Most Awesome Grilled Chicken Thighs Marinade

Chicken is a bland meat when it hasn’t been seasoned. That is why you will need the best grilled chicken marinade in order to bring this meal to life. The following is a list of the ingredients you will need to turn this meat into something irresistibly scrumptious

Ingredients

• ¼ cup of packed brown sugar
• ¼ cup of extra virgin olive oil
• ¼ cup of white wine vinegar
• ¼ cup of soy sauce
• ¼ cup of white wine
• 1 tbsp of mustard powder
• 4 cloves of minced garlic 
• 2 tsp of salt
• 1 tsp of freshly ground black pepper
• 1 tbsp of fresh thyme (chopped)
• 1 tsp of paprika

Directions

1. Add all of the ingredients to a zip lock bag, place the chicken thighs inside then zip the bag shut. 
2. Shake the bag to coat the chicken and massage the bag over the chicken to spread the marinade evenly. Marinate the chicken for at least two hours but preferably overnight to allow the flavors to sink into the meat.

How To Grill Chicken Thighs

We have landed at the most important part of this article! Now that we know exactly how long chicken thighs should be cooked on a grill, we can jump to the recipe! 

Here is the best grilled chicken recipe. Make sure you follow it closely for the most finger-lickingly tasty results!

Ingredients

• 4 pounds of boneless marinated chicken thighs. (See recipe and directions listed above).
• Freshly chopped parsely (as desired, optional).

Grilled Chicken Thigh Recipe Directions

1. Marinate the chicken for at least two hours but preferably overnight to allow the flavors to sink into the meat. (See recipe and directions listed above).
2. Preheat the grill to a medium-high heat (between 375 to 425 degrees Fahrenheit).
3. Remove the chicken thighs from the zip lock bags and then cook the meat on the grill for about 6 to 7 minutes per side (until the meat reaches an internal temperature of 165 degrees Fahrenheit when tested with a meat probe).
4. Remove the meat from the grill and then transfer to a serving plate.
5. Allow the chicken to rest for up to 10  minutes before serving. (This allows time for the juices to spread across the bird).
6. Sprinkle the chicken with chopped parsley when serving if you desire.

Have you made this grilled chicken thighs recipe? Then make sure you accompany it with the best sides! Try a thick and creamy mash, garlic and herb wild rice, or even a three bean salad as the perfect accompaniment to this chicken dinner. 

Now that you have had a go at the marinade, try throwing in your favorite spices to really make this recipe your own!

Conclusion

Cooking grilled chicken thighs is dead easy, especially with the right marinade behind you. Try this recipe out with the family at the weekend. I am sure they will love it!

Turkey is a great meat to serve for a variety of occasions. After all, what would Thanksgiving, Christmas and other holidays be like if it wasn’t for a deliciously smoked turkey? 

Turkey is a fantastic meat to smoke as it is super simple to cook and it is easy to make it taste exciting. But like other meats, turkey needs to be seasoned in order to bring out its wonderful flavor and complement its natural juices. That is why this article has been prepared, to give you a recipe that will do just that. 

Turkey brine is a superb and easy peasy way of infusing flavor into a smoked turkey. There is no better way of getting a succulent cut of turkey that is oozing with flavor, than by making up the most awesome brine to soak it in.

In this article, we will go on to discuss the best turkey brine recipe, and answer some of those burning turkey brine recipe questions of yours such as, “How long you should brine turkey?”. We will also answer the question: “Do brined turkeys cook faster?”. All of this and more are coming up in this article. Make sure you do not miss out!

How Long Should You Brine Turkey?

Let’s start off by answering some of the most important questions that you must know the answers to before you brine a turkey. 

So, how long should you brine a turkey?

For the turkey to really soak in the flavor, it is worth resting it in brine for between 8 and 18 hours, or one hour per pound of turkey. Over soaking the turkey will begin to make the meat too salty, and resting it in brine for too little a time will have no effect on the flavor of the turkey, so it is important that you begin preparing to brine the day before cooking.

Although this is a long process, it is definitely worth the time as the results are irresistibly scrumptious. Are you ready to find out for yourself? Then jump straight to the recipe listed below!

Do Brined Turkeys Cook Faster?

Another question that often pops up about turkey brine is, do brined turkeys cook faster? 

The answer is yes, they do, as they have been soaking for hours and the flesh of the meat is more tender. In order to keep an eye on the cooking process, you should measure the internal temperature of your turkey with a meat probe. Cook your turkey until the internal temperature reaches 165 degrees Fahrenheit. Make sure you stick the probe into the thickest part of the turkey thigh to ensure it has cooked through properly.

Turkey Brine Recipe

So that’s enough chatting about it, it is time to get stuck in! If you are ready to get your hands dirty and prepare a show stopping turkey brine for the family to enjoy this weekend, then pay close attention to the following turkey brine recipe.

Don’t worry, there is plenty to go round, as this turkey brine recipe serves 8!

Ingredients

• 6 ½ cups of water
• 6 ½ cups of pure apple juice
• 1 cup of salt
• ¾ cup of packed brown sugar
• 1 ½ tbsp of nutmeg
• 1 ½ tbsp of freshly ground pepper
• 2 tbsp of freshly grated ginger
• 1 ½ ears of minced garlic
• 1 sprig of rosemary
• 1 sprig of thyme

After brine ingredients

• 10 cups of ice cubes
• 6 ½ cups of pure apple juice

Directions

1. Add the water, apple juice, salt, brown sugar, nutmeg, black pepper, ginger, and garlic to a large pot and bring to a boil. 
2. Once boiled, remove the brine from the hob and stir in the remaining apple juice and the ice cubes to chill the liquid completely.
3. Place the turkey in the brine and keep it completely submerged during the process. Brine the turkey for between 8 and 18 hours or at a rate of 1 hour per pound of turkey.
4. Once the turkey has finished brining, remove it from the brine and rinse the turkey under cold water. Pat the bird dry and add a little oil before smoking.

Top Tips

• While your turkey rests in brine, keep it chilled, below 40 degrees Fahrenheit to ensure it is at a safe level.
• If you wish to intensify the flavors, stuff your turkey with onion and lemon rind when smoking it in order to enhance the slightly acidic apple and lemony fall tones in this brine recipe.
• A turkey that has been resting in brine cooks faster than your average turkey, so it is important that you keep an eye on the internal temperature of your turkey as it cooks using a probe to ensure that it does not dry out. Remember, that once your turkey has reached 165 degrees Fahrenheit, it can be removed from the smoker.