The All American Barbecue and Grill - A True Labor Day Tradition

No matter what your plans are for the long Labor Day weekend chances are that those plans will involve a backyard barbecue at some point. This unique method of cooking food is as much a Labor Day tradition as the parades and memorials paying tribute to the plight of the worker. In fact barbecues have become such a big part of Labor Day that many revellers would not dream of going through the entire weekend without throwing a steak or burger on the grill.

The One True Barbecue

But all barbecues are not the same, and there are fierce arguments about just what constitutes the one true technique for grilling the perfect steak or best rack of baby back ribs. Some purists insist that only charcoal grills provide a true flavor of barbecue, while others prefer the convenience of a gas grill or the authentic taste of an old fashioned wood stove.

And for wood stove aficionados the choice of wood can be another bone of contention. While many barbecue chefs agree that real wood provides the best flavor and the truest barbecue experience, there is no consensus as to the type of wood that works best on the grill.

That is because different types of wood burn at different temperatures and that difference in temperature can affect how well the meat is cooked and how good the final product tastes. Many purists prefer to grill their steaks and ribs over pure hickory wood, sometimes adding a bit of maple, pecan, cherry or apple for flavor. Mesquite is always a popular choice for barbecue enthusiasts as well, especially for Labor Day picnics and backyard barbecues.

No matter what kind of wood is used, the key to a great barbecue is keeping the heat consistent throughout the entire grilling process. Many experienced barbecue chefs will get the grill at an extremely hot temperature - in excess of 550 degrees Fahrenheit - before putting the steaks, ribs, burgers or dogs on the grill. This high heat provides an immediate charring and helps to seal in the natural juices of the meat. This high heat also helps to seal in the flavors of the wood and helps to provide a superior taste. After this initial phase the heat can be turned down a bit but it is important to keep the heat consistent throughout the rest of the cooking process.

Cooking times will vary according to the type of meat and the tastes of the guests, but it is important to cook all grilled meats enough to kill any bacteria. Steaks can be safely cooked medium or medium rare, since bacteria tend to gather on the surface rather than the interior of the meat. Ground meats like hamburger should be cooked longer so that the interior is hot enough to kill any remaining bacteria. For this reason a quality meat thermometer should be part of any barbecue chef's grilling kit.

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