Perpetual Preparedness: BBQ Tips

"Some people say BBQ is in the blood, if that's true my blood must be BBQ sauce."

Following-up on yesterday's post, here is some BBQ cooking advice:

There are three officially-recognized kinds of sauce -- Mustard-based, ketchup-based, and vinegar-based.
BBQ sauces should usually be added at the final 5 or 10 minutes of the grilling process, especially sugar- or tomato-based sauces. Otherwise these sauces are likely to burn or cause flare-ups.
Always clean your grill ASAP after cooking. However if you forget and your grate has burnt-on food from the last go-round, warm up the grill for 20 minutes and then scrub it with a stiff wire brush. Grates are easiest to clean when still hot.
Spray the (clean) grate while it’s cold with a vegetable oil spray (such as PAM) to keep foods from sticking. NEVER spray toward the fire.
Use two plates when grilling meat. One for the raw meat, and one for the cooked meat. Raw meat may have bacteria that can make you sick. Don't let anything from the raw side touch the cooked meat - forks, plates, etc.
Use tongs or a spatula to turn meat. A fork will pierce the meat and you’ll lose those tasty juices.
Let your steaks and chops reach room temperature before putting them on the grill.
When roasting or grilling with the lid closed, try placing a can of beer over the hot coals. The beer will boil and saturate the air inside with water vapor and a light beer flavor, and will help keep the meat moist.
Keep your grill away from anything flammable like lighter fluid, fences, your house, etc..

Bottom Line

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