Let's talk about grilling
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robp
Pyromaniac
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Joined: 26 Jul 2002
Posts: 16242
Location: Waiting in line at the beer store...
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 Posted: 07/29/05 - 12:27 Post subject:
| HighHeat wrote: | Good tips here, so far....especially the treated wood 
Don't mix the hickory and the mequite at the same time, and don't use it as your only source of fuel at first.
If you want to avoid the lighter fluid taste, get yourself a charcoal chimney, they usually light about 4 pounds of charcoal at a time.
Don't "marinade" chicken in BBQ sauce or anything else that has a high sugar content. Add those sauces toward the end of the cooking.
If the grill temp seems to be too low, and you're pretty sure you have a good amount of charcoal in there...OPEN the vents. It may take a few minutes, but the temp will work it's way back up.
Burgers: I suggest making your own. Don't kill the meat by smashing it into patties. Pack them together just tight enough so they'll hold, and then season them with ONLY salt and pepper. Salt is an absolute must...but only on the surface... |
The Grillmaster has spoken! Heed his advice ye grilling commoners!
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jrjo
Gone Fishin
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Joined: 15 May 2002
Posts: 16451
Location: Lake Wobegon, MN
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Posted: 07/29/05 - 15:45 Post subject:
Grill lots and lots and lots; until the coals are done. Leftovers from the grill are da bomb.
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