| There aren't too many things that are more enjoyable | | | | not correctly cook the meat and it will loose flavor and |
| than getting together with friends or family in the | | | | sometimes become tough. Always start cooking on a |
| backyard for a barbecue. It's a great American | | | | pre-heated grill. For a charcoal grill, begin by placing |
| tradition. What better way to make lifetime memories | | | | your charcoal in a chimney starter. Use a crumpled up |
| than to spend time with people you care about in the | | | | newspaper in the bottom to act as kindling for the |
| great outdoors. Whether the menu consists of burgers | | | | charcoal. This is the preferred way to start charcoal |
| and dogs or something more, most people agree, | | | | as opposed to using lighter fluid, which may impart a |
| that's a wonderful way to spend a lazy Summer | | | | "diesel-like" taste in your meat. Once the charcoal has |
| afternoon. | | | | ashed over (about 15-20 minutes), dump the charcoal |
| However, if you're new to the idea of barbecue and | | | | into the grill and spread them out to form what we call |
| are not yet "grill savvy", it might be a bit overwhelming. | | | | a two zone fire. A two zone fire consists of a double |
| Relax, because I'm about to let you in on a few grilling | | | | layer of charcoal (the cooking or hot zone) on the top |
| tips that will guide you on your way to becoming a real | | | | half of the grill, and a cool "safety zone" on the bottom |
| Pitmaster. | | | | half of the grill. In this way, you can control exactly how |
| Like anything else in life, good grilling and barbecuing | | | | much heat your meat receives by moving it back and |
| must have a starting point or a plan. The first thing to | | | | forth between the hot and cool zones. You can create |
| do is to choose your grill. Whether it's the convenience | | | | the same hot and cool zones on a gas grill by turning |
| of a gas grill, or the great smoky taste of the traditional | | | | off one of the burners. |
| charcoal, a good top quality grill is must for any | | | | When grilling, always be vigilant. It doesn't take but a |
| successful pitmaster. Take your time with this decision | | | | few short minutes to go from a great piece of meat |
| and choose the type of grill that best suits your needs | | | | to a charred and tough experience. Never leave your |
| and lifestyle. | | | | grill. |
| Also too, there are a few grilling accessories that you'll | | | | If you're grilling something that requires a sauce like |
| need before you start. Again here, top quality is your | | | | barbecued chicken, don't put your sauce on until the |
| best choice for dependability and longevity. Some of | | | | last 5 minutes of cooking time. Make sure the meat is |
| the essential accessories are: long-handled grilling tongs, | | | | 85 to 90 percent cooked before you put on the sauce. |
| a good pair of heat-resistant barbecue gloves, a | | | | The sugars in the sauce will burn and leave your meat |
| charcoal chimney (for charcoal grills),and a wire grill | | | | with a bad charred flavor and not very appealing to |
| brush for keeping your grill grate clean. You might also | | | | the eye. |
| consider picking up an instant-read meat thermometer. | | | | You should always use a clean plate or platter when |
| These are inexpensive and will insure that your meat | | | | taking the meat off the grill. Never use the same plate |
| (burgers, roasts, chicken) is cooked to the | | | | that held the uncooked meat. You don't want your |
| recommended temperature. You can usually find them | | | | guests to suffer the consequences. |
| in the barbecue section of most well-stocked | | | | After removing the meat from the grill, always set it |
| hardware stores and home improvement centers. | | | | aside and let the meat rest for about 5-10 minutes. |
| Now that you have all the right equipment, it's time to | | | | This will allow the meat time to stop the cooking |
| fire up the grill. Start by making sure your grill is clean | | | | process and allow the meat juices to flow. Your meat |
| by using your wire grill brush. If you are cooking on a | | | | will be more tender and juicier. |
| gas grill, make sure you light it about 5 to 10 minutes | | | | I hope these pointers will help you in your quest to |
| before you plan to actually grill your meat. This will give | | | | become a seasoned pitmaster. Good luck and good |
| your gas grill enough time to get up to proper cooking | | | | eating. |
| temperature. This is important because a cold grill will | | | | |