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9 Tips For a Great Barbecue
By Janet Ashby
1. Keep your barbecue clean. Use a wire brush to clean off any baked on debris after you have used the grill. It is much easier to clean the grates and body of the grill while it is still warm and before food has a chance to harden. If you’ve neglected to clean the grill before putting it away heat up the grates to loosen any baked on food them use a wire brush to clean them. 2. With the lid closed pre heat the barbecue for ten minutes before you start to cook. If you are using a gas grill put the burners on a high setting. For a charcoal grill the briquettes should be glowing before you start cooking. The temperature needs to be about 500 degrees to safely cook food thoroughly. 3. Do not put oil directly on the grates but apply oil to the food directly to prevent the food from sticking to the grates and to enhance the flavor. 4. Cook items such as steak that cook fairly quickly directly over the heat source. For slower cooking food such as ribs place them away from the direct heat.Slowly cooking these items will make them more tender and juicy. 5. While cooking try to keep the lid closed but the air flowing through the grill. Vents can be opened to ensure a good air flow. A more constant temperature will be achieved by keeping the lid closed and for more even cooking and this will also keep in the smoke which will enhance the flavor. 6. Do not turn the food too much. One turning is enough! 7. Try to avoid flare ups. An occasional flare up is expected but if too many flare ups occur move the food away from the area until they stop. 8. Food will take different times to cook depending on the outside temperature. If cooking in winter for instance allow longer than it states in the recipe. 9. Have fun and enjoy the barbecue!
This intel first appeared on: http://www.bbqs-and-firepits.com/2008/12/18/9-tips-for-a-great-barb...
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The copyright for this content entitled "9 Tips For a Great Barbecue" has been specified by the contributor as:
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This intel was contributed by janetra
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May, 2012
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