Tip #1 - Keep your fire under control. If you are cooking with a gas grill, leave the top open when lighting it.
Tip #2 - Do not leave your food unattended. Not only are you risking ruing your meal or event but, even more important, there is a significant safety risk.
Tip #3 - Keep a spray bottle near your grill to keep down grease flare-ups.
Tip #4 - If your grill does not have a thermometer, get one.
Tip #5 - Periodically clean your grill to prevent rusting. Be sure to thoroughly remove all of the ashes.
Tip #6 - Some tools to keep handy: a sharp knife, a wooden cutting board, and a basting brush.
Tip #7 - Remember to clean the meat under the faucet of cool water after returning from the butcher.
Tip #8 - Basting should be done after the food has been seared (for taste and to minimize risk of contaminants).
Tip #9 - For a great unique taste, chop up an onion, garlic, and peppers and wrap up in aluminum foil. Place large wholes in the top of the foil and place on the grill near the meat. The flavor soaks into the meat!
Tip #10 - When marinating food for a short period of time (half hour) you can keep it at room temperature. Anything longer or on very hot days, keep tightly wrapped in the refrigerator (to keep other food smells out). We do not suggest re-using marinades but if you do, be sure to boil for several minutes first.
Tip #11 - Serve the barbeque sauces directly on the meat or in bowls for dipping. Provide one bowl per person. Some sauces are better served hot.
Tip #12 - Proper cooking temperatures depends upon how tender you want the meat. We prefer to barbeque on a low temperature (somewhere between 225 and 325 degrees) or indirect heat. You can grill at a higher temperature (500 to 600 degrees) but the result will be less tender meat.
Tip #13 - Smoking is the essence of grilling and there is a wide assortment of woods (available in log, chip or chunk) available to give your food an unforgettable barbeque taste.
Tip #14 - You can make your own wood for smoking by soaking the wood in water or special flavor-inducing liquid (such as beer) and drain. If you are cooking with charcoal simply add the wood the the briquettes. It tough to do with a gas grill if you do not have a separate chamber already for smoking. We've tried wrapping the wood in aluminum foil and poked holes in the foil, which worked okay.
Tip #15 - It is also not that difficult to make your own briquettes. First poke several medium sized holes to be poked in one end of a large drum while cutting out the other end, keeping the lid to use as an air tight cover later. Place the side with the holes on several bricks on the ground while allowing for an open air flow, leaving paper and kindling in the bottom of the drum. Light the kindling and when it is burning well, load the wood (such as mesquite, hickory, and fruitwoods) in a way to allow air spaces. When the wood is burning well use the earth around the brick base to block all air flow except for a four to five inch space and place the lid on top with only a small open gap. You should see white smoke billowing from this gap during the charring process (this is water burning off). When the white smoke slows down bang the drum to settle the wood, which should create more white smoke. When the smoke slows starts to turn from white to blue, block the airflow around the base and top. Let it cool for 24 hours and its ready to use.
