Your Guide to All Things Barbeculture

Preheat your grill for at least 15-20 minutes. If you fire up the grill (charcoal or gas) and put your food on a cold grill right away, you will not get a “sear” since the temperature will be uneven. The sooner you start cooking, the lower your cooking temperature will be. The longer you wait, the higher your cooking temperature will be.

Cooking straight from the fridge can lead to charred exteriors and underdone, cold, or raw interiors. Allow your meat to come to indoor room temperature (68-78 degrees) for 20 to 30 minutes before putting it on the grill. Remember: less food, less time to room temperature; more food, more time to room temperature. We recommend a maximum of one (1) hour at room temperature.

See the U.S. Government’s website for their guidelines @ usda.gov.

Enjoy the process of grilling and learning to barbecue! We’ve all got that friend who everyone says, “They barbecue like a pro!” They learned how to ’Q and so can you! Sometimes mistakes happen—a steak is under-done (put it back on the grill!) or the chicken is over-done. One time we charred the outside skin on the chicken—the inside was great though. So, we doubled down, got the BBQ sauce out, dunked the charred chicken in it, and put it back on the grill. Our guests never knew the difference.

We say “Just Add Water.” But try all kinds of liquids! Beer, wine, juice, cola—the possibilities are endless. The key is to use liquid that will dissolve the Memphis Marinades™ powder and activate the tenderizing ingredients. You can add olive oil (or other oils), but oil by itself will not create the marinade you need and want. Do not use only a citrus juice (orange, lemon, lime, etc.), as it will be too strong when mixed with Memphis Marinades.

For an extra-added punch, add an ounce of bourbon, rum, or tequila to the marinade mix. The alcohol will burn off (so, no drunken chicken or sauced-up steak) and may cause your food to flame up on the grill. So, be careful!

Step 1:

Mix 2 oz. Memphis Marinades dry powder and 8 oz. water or your preferred liquid in the Quick Q base. Stir until powder is dissolved. (It’s ok if there are a few clumps).

Step 2:

Put 3-5 lbs. of chicken, beef, pork, fish, or vegetables into the Quick Q, leaving approximately 1″ of space between the food and the lid.

Step 3:

Place the lid onto the Quick Q base and close the four latches.

Step 4:

Lightly shake and tumble three times to mix food and the marinade mixture.

Step 5:

Fit the air pump onto the red spout on the lid and pull the plunger up to remove air from the box. Repeat 8-10 times until you get a good seal. The resistance will increase as you remove air. Don’t over-pump, which could make the latches too tight/difficult to remove and could damage the container/latches when opening.

Step 6:

Set the Quick Q on a counter for 30 minutes at indoor room temperature (68-78 degrees).

Step 7:

When you’re ready to grill, simply press the center of the red vacuum seal on the lid to release the vacuum pressure. Unlock the latches and remove the lid. If the lid is hard to remove, press the seal again to release the pressure. If the lid sticks, gently pry from base—do not pull on the latches—and the lid will come off. (It may take several attempts)

Step 8:

Remove your marinated food and discard remaining marinade. Do not use as a tableside dipping sauce as the marinade may contain residue from the raw food you just marinated. For more safety tips about raw food, visit FoodSafety.gov.

To really get your creative juices flowing, simply add a few of your favorite spices or flavorings and make your next date with the grill a delicious experiment!