Best Pork Ribs Tips.

This article writing from my experience to helpful anyone need to making the best pork ribs by to do so:

• Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones! Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two! 
• When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake. Always marinate your ribs in the refrigerator, not at room temperature.

• Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.
• Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.
• Barbecuing demands constant attention! When it goes on your grate, stay close by keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit, the best ribs are cooked slowly over indirect heat for about five hours.
• Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?
• If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.
• Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.
• Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.

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Two Methods to Consider For Barbecue

When it comes to barbecue, there are two main schools of thought for the techniques that you can use. 

The first of these techniques ? and the most popular method for those who grill in their backyards ? is the style where the food is cooked directly over the source of heat.  This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners.  Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique.  If sauces are desired, they can be added beforehand, during the cooking process, or even after the food comes off the grill.  These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly.  This is more appropriate when you're cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder.  When you're cooking and using this method, the food is cooked away from the actual source of heat.  This usually requires a water pan of some kind to maintain the moisture level of the food.  The temperatures generally sit in around 250 F.  During this cooking method, the lid of the barbeque remains closed usually, and the length of the cooking is much longer than in the first method.  When you're using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning.  This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly.  The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it's important not to cook your meat too quickly.  If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt.  This means that your cut will be dry and tough.  However, you cannot cook too slowly or you will risk  the bacterial contamination.  Though there is a fine line for barbecuing properly, it's important to find that line and stick to it.

If you're already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat.  If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it's important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

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The Right Way to Grilling Steak

No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.

After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper besides any other seasonings. Allow the meat to come to room temperature before grilling.

When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistakes that most grillers make is continually to flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking times should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.

There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.

Herb rub:

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon kosher salt

2 teaspoons freshly cracked black pepper

2 teaspoons mustard powder

2 teaspoons paprika

1 teaspoon onion

Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.

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Grilling Tuna Steak - Simple Gourmet Meal

Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilling tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.

Assemble the following recipe ingredients:

Tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference )
4 to 6 ounces of butter
1 cup of teriyaki marinade
1 tablespoon of wasabi powder
2 chopped green onions
1 tablespoon of olive oil, peanut oil, or vegetable oil
salt and pepper to taste

Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or more, overnight is good too.

When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.

Alternative set of recipe ingredients and marinade flavoring:

 tuna steaks, 1-inch thick
 Sesame oil
 1 rounded tablespoon. cornstarch
 1/3 cup of rice vinegar
 1/3 cup of mirin
 1/3 cup of soy sauce
 3 tablespoon. minced crystallized ginger

Popular tuna species:

Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species.

 Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market.

 Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.

 Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.

 Bigeye
 Blackfin

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The "Dog Days" Grilling Tips

Grilling is going to the dogs. According to the Hearth, Patio & Barbecue Association, 81 percent of Americans own a grill and average grill usage is up to 26 times per year. And, with three quarters of dog owners saying they consider their dog like a member of the family, more and more owners are including their four-legged friends in the barbecue fun.

According to grilling guru Kent Whitaker, author of Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue, "Grilling is a family affair and today our dogs are like part of the family. My dog Moses is my grilling assistant who keeps it fun and entertaining, while we all enjoy the real meat aromas on the grill."

Whitaker, a past winner of the Emeril Live Food Network Barbecue Contest, and Moses have teamed up with ALPO brand dog food to teach dog lovers how to include their four-legged friends in the backyard barbecue fun. They are offering, grilling demonstrations and the following tips at ALPO "Beefstro" events throughout the country.

Great Smells Mean: Great Flavor

Use marinades, rubs, sauces and different woods to add extra flavor to your barbecue favorites. While you're manning the grill, have another family member keep your dog entertained with the savory smells from his favorite dog treat. Hold the treat in front of his nose and ask him to perform a simple trick, such as sit or stay for a food reward.

Relax With Fun and Games

While the food is cooking, play fun games the whole family can enjoy, including tag, hide 'n go seek and fetch. Make sure you have balls, flying discs and chew toys to help your dog work up a healthy appetite.

Include A Place Setting

Create a theme for your barbecue and make sure all the decorations and table settings match. And, when it's timing to sit down and enjoy the feast, don't forget to set a place setting for your four-legged family member. Put a placemat and bowl on the ground by your table and serve your dog hearty, healthy meal of ALPO Chop House Originals brand dog food with the real meat taste he craves.

Live The Little

Don't be afraid to experiment and try new things at your next family barbecue. Try new sauces, appetizing dips, breads and side dishes such as Tex-Mex Tater Salad and Fire Baked Beans. And, to give your dog even more excitement at mealtime, feed him different forms and flavors of his favorite food.

Leave the Clean Up for Later

Family affairs such as backyard barbecues are special times to be savored. So take advantage of having the whole family together and leave the dishes for later. Serve a grand finale dessert while sharing favorite family stories and end the festivities by taking an evening stroll with your canine companion.

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How much propane in your tank?

Propane tanks used to be included in the purchase of a gas grill. Not anymore.
As a result, propane tanks have gone high-tech, and you may want to pay attention when shopping for a new cylinder.

The new tank on the market now actually lets you see the level of gas left in it. The Liter Cylinder is made from a translucent composite material that makes it easy to see how much liquid propane (LP) is remaining in the tank--which means there's no longer an excuse for running out of gas while hungry diners wait in frustration for dinner to finish cooking.

Another big difference is that the 20-pound LP cylinder weighs about 30 percent less than a traditional steel cylinder.

The casing around the tank is made from molded plastic, which also contributes to the decreased weight. With many more women barbecuing today and millions of aging baby boomers still barbecuing, this lighter cylinder is sure to be popular. The casing is offered in several colors, lending a designer touch to every backyard. The cylinder is available currently in beechwood, red, blue and yellow. Unlike steel, it is corrosion-and rust-free. It is also low maintenance because the exterior can be cleaned readily with soap and water.

In January 2006, Good Housekeeping recognized The Liter Cylinder with one of eight of its 11th Annual Good Buy Awards given to new household products that solve common problems and are excellent values. It noted that this composite cylinder is easy to fill, easy to attach to a grill and easy to handle due to its lightweight. A Good Housekeeping editor who demonstrated some of the winning products subsequently featured it on "Good Morning America."

Now, when it's timing to select a propane cylinder for the new grill -or even a patio heater or mosquito trap-you have more options than ever before.

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Buying Gas Grill Tips

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are several things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

These gas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. Regarding this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers to get a high quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make, use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate, heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.


3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTU as the main selling of their product. However most people don't understand the relevance of BTU to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTU's is best to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grills Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide, trouble-free access to part and services along with a reliable dealer network.

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Weber 1421001 Serves Your Barbecue Quicker

Whenever you require to have relaxed moment with buddies without making use of to held huge party, arranging bbq time could be a best notion. Barbeque is actually lovable and everyone ought to be like it. Bar-b-que just isn't just for beef and steak bbq but vegetarian could also take pleasure in this time simply by bake numerous option menu (like hammer toe or bread) as well as vegetables. Since everybody is able to be joining throughout, barbeque makes your current gathering time using family and unique pals turn out to be a lot precious. There might be many individuals you love around you, gives life, laugh, period, and food also. Moreover, barbeque is a straightforward party that it is possible to do within your backyard or back garden with out a lot decoration. You simply need tables, set of consuming equipments, glasses, or perhaps needless to say barbeque barbecuing machine. 1 very best partner you may decide to try make your preparing food quicker is weber 1421001. This specific machine is the hottest evolution of simple cooking that brings a person ideal result in small amount of time.

When we go back to prior year, we may well make use of charcoal grille machine in your barbeque party. Grilling with charcoal gives unique distinctive taste and fragrance for the meat, nevertheless it takes too lengthy time for it to make the entire gound beef baked perfectly. However, in the event you take weber 1421001 grill using modern technology of Feel N-Go gas ignition program, you cook together with simpler technique not to mention you are able to serve the barbeque menu more rapidly. No extra annoying time and energy to wait or no longer to maintain your being hungry in case you cook with this particular equipment. Plus, it can be a lot safety. Contact N-Go system will helps to make the ignition procedure always be simpler since you just need to press the option. No must change the smokey barbecue grilling at any time or include the fires. There are lots of features equipped within grill weber 1421001 machines package deal. It is possible to get work kitchen table, three tool hook varieties, steel flame trolley, and needless to say thermometer to make you have in mind the ideal temperature involving baking as you would like. For that smokes, this preparing food machine has a throw-aways LP cylinder to transmit the smokes away.

For the top quality involving weber 1421001, you don't require to fret anymore. As expert cookware, it's made out of finest heavy duty plated metallic, anti rust aluminium vent, two lock clusters, as well as the most critical is two break proof-all weather wheels. In addition to that, the black aluminium as catchers in this kitchenware makes you get effortless time for cleaning. For that colors of this grille, it is possible to pick black, orange, and green.

Find Out More About Weber 1421001

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Ten Safe Grilling Tips

Barbecuing or grilling outdoors this summer top the list of fun ways for families to eat dinner together, according to a survey from the Propane Education & Research Council. And almost two-thirds of Americans say that a barbecue or cookout is their favorite way to entertain-or be entertained-during the summer months.

However only one in three adult say they know enough about basic safe grilling tips. To help the 74 million "barbecue households" in the United States enjoy a safe and healthy summer season, the propane industry teamed up with best-selling author and grilling expert Steven Raichlen to release its top-ten tips on grilling safely with propane gas:

1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.

2. After filling or exchanging, take the cylinder home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.

3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).

4. Never leave the grill unattended. Always follow grills manufacturer's instructions on lighting the grill and make sure the grill top is open when attempting to light the grill.

5. Before connecting or lighting a propane gas grill, use a leak-detection solution to check connections for tightness. Do not use matches or lighters to check for leaks.

6. If you suspect a gas leak, and are able safely to turn off the gas supply valve, do so immediately and call the fire department.

7. Do not allow children to tamper or play with the cylinder or grill.

8. Do not smoke while handling a propane cylinder.

9. Never pour an accelerant such as lighter fluid or gasoline on the grill.

10. When not in use, grill burner controls should be turned off and cylinder valve closed.

This is 10 tips imperative for safe grilling are made available and more importantly, do followed.

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BBQ Myths Leads to Bad Experiences

If you cooking your food properly on your barbeque, you're getting delightful results every time. However, all too frequently, people are falling victims to very common barbeque myths. It's not because we're gullible or stupid in any way. Many barbeque myths are so well known and so wide spread that they are more frequently passed on as truth than they are as the myths that they truly are.

For example, many people love to try to get perfect grill lines on their barbequed foods. Either straight line, or the more fancy criss-crossed ones are often accepted as a sure sign of the expert barbeque chef. What this involves is flipping your meat, so that the lines are on the both sides. However, many people don't ever get to achieve this art form because they have fallen victim to one of the main barbeque myths. They believe that flipping or poking your grilled food makes it tough ? this is a myth. In fact, flipping your meat not only creates great grill lines, but it also makes certain that you cook more evenly.

While you read up on the swath of information available for providing tips and tricks for the best results on your barbeque, make sure that your source is reliable. While some of this information is very helpful, much of it can be exaggerated or based on what the author thinks rather than what is actually known.

The belief that poking or flipping your food will let all the juices out and make it tough would only work if your food was shaped exactly like a balloon ? which it isn't. Meat is made up of hundreds of small cells, each filled with its own moisture and juices. Should you poke your meat with a fork while it's on the grill, you may pop one or two cells, but it won't let all the juices out?only that of the cells you've punctured. Certainly, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you'll lose a great deal of your juices, but other than in a horror movie, there really isn't any reason to treat your meat that way.

Similarly, flipping your meat doesn't let a great deal of the juices out either. After all, flipping doesn't puncture any of the cells, so as long as you don't flip it and smack it hard, then you won't lose much by the way of juices at all. Be gentle?it's already dead!

The problem with flipping your meat on the grill lies when cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry. So flip those burgers and poke that steak! Get those grill lines just the way you want them. Your food would always be good and juicy, just like the pros do it.

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How to Gas Grill Burners

The cast brass and cast stainless steel burners have the smallest burrs -- by far. This will mean less chaos in the gas flow, less trapped particulate matter in the burner and a cleaner burning grill.  The following comparison shows how the ports are formed.

Why port formation important? Several reasons. If the hole is punched into a sheet metal burner, it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease, and is therefore more likely to burn through. (Note the Alfresco burner photo below.)

Molded ports in cast burners seem like they would be a good idea, but there is considerable difficulty in making them uniform. Thus, it is quicker and less expensive to drill.

Drill ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside the burner, which is more noticeable (oddly enough) in a sheet metal burner.

Fire Magic grill burner has drilled orifices   
Notice (from the photo on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast stainless leaves few, if any, burrs when drilled. This burner has a lifetime warranty, including against rust and burn-through.

Notice the placement of the ports: on the side, safely below the ridge. This placement will help prevent that grease from dripping into the burner, minimizing the possibility of grease entering the burner.

Lynx grill burner is drilledNotice (from the picture on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast brass is similar to cast stainless steel when drilled, leaving few, if any, burrs. This burner carries a lifetime warranty, including against rust and burn-through. It is also interesting to note that Lynx does not offer a replacement burner for any of their grills: simply, you'll never need one.

Orifice placement is not as good with this burner as with the Fire Magic, but when you consider that you'll never replace this burner, it probably doesn't matter all that much.

Alfresco grill burner has punched orifices
Punched ports like these create substantial ledges where carbon particles and moisture can collect and foster burn-through. This burner has a limited lifetime warranty that only cover manufacturer's defect. With this design, this burner *will* burn through, and faster than most other burners on the market.

Further, notice the placement of the ports: at 10 o'clock and 2 o'clock; if any grease were to drip onto this burner, it is almost guaranteed to enter these ports, thereby compounding the rust and burn-through issue.

DCS grill burner has drilled orifices
At least DCS drills burner ports. The burrs, however, are substantial when compared to cast stainless steel, and these will also collect particulates and moisture, which will foster burn-through. This burner also has a limited lifetime warranty that cover manufacturer's defects only, not rust or burn-through.

This burner has a thicker steel than the Alfresco, but it also has a serious design flaw: the ports are drilled directly on top. If grease were to drip on this burner, it is guaranteed to enter the burner, compounding the rust and burn-through issue!

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12 Thing to Success Summer Grilling

Summer evenings is so beautiful, you just need to move outside.  Clean off the grill and prepare to enjoy these long leisurely evenings.  Here are 12 tips to be sure your next barbeque is a success!

1.    Heat the grill.  If using charcoal, allow plenty of time for the coals to reach the proper temperature and be tinged with ash.  Spread the coals out in an even layer.  You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control.

2.    A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor.  You can use wood chips that have been soaked in water and apply directly on top of the coals.  Or pick fresh herbs from your garden such as rosemary, marjoram, thyme, bay leafs or oregano and lay onto the coals.  Do not use green wood, or any wood that has been treated for use as lumber.

3.    Lightly oil the grill surface or spray with Pam.  Or oil the food lightly.  Careful, too much oil will cause flare-ups.

4.    Pre-heat the grill with the lid closed for 10 or 15 minutes.  On charcoal grills, the coals should be glowing red with white ash forming, this can take little longer.

5.    Choose a good piece of meat.  Meat that is higher in fat marbling will produce a juicer BBQ product.  Much of the fat will cook away during cooking anyway.  Excess fat on the outside the meat should be trimmed, this fat does not help the moisture content of the food and will cause flare-ups.

6.    Brush the food with a water or vinegar based marinade and  place the meat or vegetables on the grill.  Be careful not to overcrowd the food.  Ideally meat should be marinated for 1 hour or more before grilling.

7.    Use pieces of meat less than 1 - 2 inches thick.  Grill on a hot grill and keep the lid down except, when brushing with marinade, checking for doneness, etc.

8.    Cook on one side for half the cooking time, then brush the top with additional marinade and turn to cook the other side.  Avoid turning more than needed, as this can prevent that caramelize.

9.    Keep a spritzer bottle handy to help deal with flare-ups.  If flare-ups occur, move the food to prevent burning.  Usually, moving the food is enough to control the flare; however, your can spritz with a fine mist of water if needed.

10.     Barbeque sauces usually contain a lot of sugar and will burn if applied too soon.  Apply sauce as the food is almost ready to remove and cook only long enough to just set the sauce- 10 minutes or less.

11.    Use a meat thermometer to check doneness.  Avoid pricking the meat unnecessarily as juices will drain away.

12.    Enjoy!

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