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