BBQ Tips and Grilling Tips for Barbecue
How to tell when the grill is ready for the Barbecue?
You can guage the temperature of a grill by this method:
Take the 3 second Test ..Place your hand about 6 inches above the charcoal. If you can hold your hand there for 3 seconds, you have the ideal grilling temp.
Cleaning the Grill
It is easiest to clean a grill when the grill is hot. Use a heavy duty potholder and a long handled stiff wire bursh to clean the grill. Much harder to do when the grill is cold.
Rule of thumb:
Never put food on the grill and walk back into the house. Grilling is totally different from stove cooking. It needs constant attention.
Put Barbecue Sauce on the meat the last 5 minutes of grilling. This will help prevent burning.
Put the meat on a Plate or Serving Tray.
Let set for a few minutes before cutting.
This will help keep in the juices of the meat.
The tips abovet come from
How to Grill: The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen, Greg Schneider (Photographer)
A really great BBQ Book, IMHO
BBQ USA: 425 Fiery Recipes from All Across America (Paperback)
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
Click Here to get more information!
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