Here's some of my favorite barbecue tips for cooking perfect, mouth watering, meats and fish on your outdoor grill:
1. Always rub grill with oil prior to cooking to prevent sticking.
2. Use tongs or a spatula to turn meat and fish. Never pierce with a fork, because juices can be lost.
3. When using a gas barbecue, grill meats evenly without flare-ups by only turning on one side of the barbecue and placing the meat on the other side.
4. Baste the meat in the last quarter of barbecuing time, as sugar content causes charring, thus drying out the meat.
5. Bring meat to room temperature about an hour before barbecuing.
6. Never add salt until meat is cooked, as salt draws out the moisture, causing meat to become dry and tough.
7. When gas barbecuing, pre-heat grill on high for 5-10 minutes. Then, adjust to desired cooking temperature.
8. For a charcoal barbecue, light coals 30 minutes before barbecuing.
9. Marinades tenderize meat. Meat can be marinated for 2 hours at room temperature or overnight in the refrigerator.
1. Always rub grill with oil prior to cooking to prevent sticking.
2. Use tongs or a spatula to turn meat and fish. Never pierce with a fork, because juices can be lost.
3. When using a gas barbecue, grill meats evenly without flare-ups by only turning on one side of the barbecue and placing the meat on the other side.
4. Baste the meat in the last quarter of barbecuing time, as sugar content causes charring, thus drying out the meat.
5. Bring meat to room temperature about an hour before barbecuing.
6. Never add salt until meat is cooked, as salt draws out the moisture, causing meat to become dry and tough.
7. When gas barbecuing, pre-heat grill on high for 5-10 minutes. Then, adjust to desired cooking temperature.
8. For a charcoal barbecue, light coals 30 minutes before barbecuing.
9. Marinades tenderize meat. Meat can be marinated for 2 hours at room temperature or overnight in the refrigerator.
Give PartyCharlie a call, and I'll do the grillin', while you do the chillin'!
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