BBQ Tips

Posted on 29 May 2013 by Amy



Get the most out of your BBQ

 * Approximately 30 minutes prior to grilling, prepare the charcoal
   fire so coals have time to reach medium temperature. At medium,
   the coals will be ash-covered. To check the temperature of the
   coals, spread the coals in a single layer. CAREFULLY hold the
   palm of your hand above the coals at cooking height. Count the
   number of seconds you can hold your hand in that position before
   the heat forces you to pull it away: approximately 4 seconds for
   medium heat. Position the cooking grid and follow recipe directions.

 * Never place meat directly over an open flame. An open flame is an
   indication of incomplete combustion, the fire will discolor the
   meat by leaving a black carbon residue on the meat. Actually an
   open flame has a lower temperature than coals that are glowing red.

 * Whenever barbecuing, use tongs to turn the meat. A fork should
   never be used. For it will punch holes in the flesh and allow
   the natural juices to escape and loose flavor and become chewy.

 * Tomato and/or sugar based BBQ sauces should be added only at the
   end of the grilling process. These products will burn easily and
   are seldom considered an internal meat flavoring. Once added, the
   meat should be turned often to minimize the possibility of burning.