Mesa BBQ is a broad term that includes many different styles of grilling and sauces. You can elevate your proteins and veggies with a masterful mix of acidic and smokey flavors that cultivate depth.

Whether you choose gas or charcoal, a good technique is to use indirect cooking zones. If the flames start jumping up and down, move your meat to a cooler zone.

A little bit of understanding, proper preparation and patience can help you take your BBQ to the next level. From understanding the difference between grilling and BBQ, to selecting the right equipment, choosing the perfect cuts of meat, mastering cooking techniques and flavoring your BBQ with rubs and sauces. With this comprehensive guide, you’ll soon be cranking up the BBQ with confidence and precision, making succulent meats and beautifully charred vegetables that will impress family and friends all summer long.

Unlike the oven, which uses a thermostat to maintain an ideal temperature, the BBQ is a manual process. This is why it’s important to know how to correctly adjust the heat levels to get great results, especially when cooking a variety of foods at once. It’s also helpful to understand the role that smoke plays in a BBQ and how it imparts a unique flavor to food.

To achieve a true barbecue, it’s essential to cook your food for longer periods of time so the fat and juices can break down and render into a tender and flavorful meat. Taking meats and veggies out of the fridge a few minutes before you start BBQing can also help them cook more evenly. Finally, remember that turning your food too often can leave you with dry, overcooked meat.

If you’re serious about becoming a master of the BBQ, it’s important to remember that even the most renowned chefs started off as beginners. So don’t be afraid to experiment with new ideas (grilled watermelon anyone?), learn from any mistakes you might make along the way and remember that it’s all about having fun and enjoying your food. And if you do happen to end up with a piece of meat that’s overdone or undercooked, never forget that a great sauce can always save the day. Happy barbecuing!

Rubs

Rubs are mixtures of seasonings and spices that are dry and powdery in form. They are rubbed onto meat before cooking and can be wet or dry. Rubs are primarily used when barbecuing or smoking meats. When a rub is applied to a meat, the flavors are not only absorbed by the surface of the meat but also the interior of the meat. Because of this, the flavors are able to penetrate much more deeply than a bbq sauce. Rubs are typically made from salt, paprika, pepper and other spices. Sugar is sometimes included in a rub, as well. Sugar, being a source of sweetness, is a great way to add flavor and prevent the meat from drying out during the low-temperature smoking process.

The ingredients of a rub can vary greatly depending on the chef, but Kosher salt is the standard in most cases. Other common ingredients include black pepper, garlic and onion powders, chili powder, paprika, oregano and cumin. These spices add not only flavor but a good deal of color, too. Paprika, in particular, is an excellent choice because it has a very mild flavor and it doesn’t burn easily in the high heat of grilling.

If the recipe calls for a wet rub, there are several things that can be done to it to make it the right consistency. Most of these recipes call for the use of some type of liquid, such as ketchup or honey. Often, the recipe will include oil as well. This is because the oil helps the ingredients adhere to the meat. It is important to remember, however, that rubs should only be used for low-heat barbecue and smoking because the sugar in them will burn at a much higher temperature than the steak or chicken that you are grilling.

A wet rub is ideal for using with foods that need to be cooked in a slow, low-temperature fashion, such as pork chops or spare ribs. The wet rub will help keep the inside of the meat moist, preventing it from drying out and becoming tough. It will also allow the cook to keep their focus on smoking or cooking and not worry about adding a lot of extra water or liquids to the food.

Sauces

Whether used as a marinade, basting sauce or condiment, BBQ sauces can add flavor and a level of sweetness that can help balance out smoky meats. Many different regions have allegiances to specific barbecue traditions and recipes that dictate the type of sauce they use. Most sauces are tomato-based and include a variety of other ingredients, such as vinegar, sugar, molasses, garlic, onion powder and spices.

The other big BBQ sauce style is the southern-style, which has a more vinegary tonic taste with less sweeteners. It is typically used as a condiment or mop sauce, applied to the surface of the meat while it’s cooking to moisten and add flavor.

A good quality BBQ sauce will have a balance of sweet, acid and smoke flavors. It should also be thick enough to coat meat and puddle over it, yet not so thick that it burns during the grilling process. There are a wide range of sauces available, from the basic store-bought versions to specialized gourmet varieties.

Whether used as a condiment or as part of a recipe, BBQ sauce can make any meal more delicious. Try slathering some on a pulled pork or chicken sandwich, using it as a dip for appetizers such as wings or French fries or trying it on grilled vegetables, like onions and peppers. For a spicy kick, you can also add some crushed red pepper or ground black pepper to your BBQ sauce. A small amount of cumin powder can also add a smoky, Mexican-inspired flavor to any dish.

Sides

As delicious as perfectly smoked ribs, juicy burgers and fall-off-the-bone pulled pork are, a BBQ meal is only as great as its sides. While you can easily pick up a bag of deli coleslaw at the supermarket and call it a day, it’s important to invest the time and effort into preparing your own sides, so that your barbecue is truly an event. A well-balanced BBQ plate is a symphony of flavors, with savory, sweet, and tangy elements to complement the meat.

When it comes to BBQ sides, there are classic dishes you can’t forget, like gooey mac and cheese, savory baked beans and crunchy coleslaw. But you can also elevate your backyard feast with recipes that showcase the bounty of summer produce, like grilled corn and zesty avocado salad. And no barbecue spread is complete without a hearty, comforting potato salad and some refreshing refrigerator pickles.

These barbecue side dishes are the perfect accompaniment to your favorite brisket and ribs. They’re easy to prepare, highlight fresh summer veggies and produce, and offer plenty of variety so everyone at your BBQ will find something they love.

Baked beans are a quintessential BBQ side, and this recipe takes them to the next level by cooking them in a slow cooker all afternoon for an extra-smoky flavor that’ll blow your deli-bought beans out of the water.

Creamy, cheesy macaroni and cheese is always a crowd-pleaser, especially when it’s made with Idaho potatoes, melty cheddar, and crispy bacon. And this version of the recipe uses root beer for a unique twist on the traditional flavor profile.

Coleslaw is a must-have at every barbecue, and this version is bright and tangy with a hint of crunch from four different kinds of seeds. This salad will help cool down your mouth from the smoky heat of the meat, and it’s a great addition to sandwiches and burgers.

A jicama, mango, red pepper, and onion salad is a bright and refreshing side that offers a nice contrast to the richness of a BBQ meal. A light and citrusy vinaigrette brings it all together for a light, satisfying, and flavorful side.