Accurate instant read meat thermometer will take the guesswork out of testing for doneness.
Burned barbecue is bad barbecue.
Close lid while cooking.
Direct cooking method.
Extinguish flare-ups by closing the lid—never use a water bottle.
Fuel. Make sure you have enough charcoal or your gas tank is full.
Grey-ash covered charcoal means you’re ready to cook.
Indirect cooking method.
Just grill it. Brush with olive oil, sprinkle with salt and the food is ready to grill.
Keep the grill clean by using a brass bristle brush to clean the cooking grates.
Locking long handled tongs are much easier to use than traditional BBQ tongs.
Make sure your “mess is in place.” Be organized.
No dishes to wash!
Olive oil. Put a thin coating on everything before grilling.
Pre-heat your grill.
Rest. Let the meat rest for 5-10 minutes before slicing and serving.
Salt, use only Kosher or sea salt.
Turn only once halfway through cooking time.
Use barbecue sauce only during the last 20 minutes of cooking time.
Vents. Keep them open to keep the fire burning.
Wash your hands and wash platters between raw and cook stages to prevent cross contamination.
X marks your spot at the grill. Don’t be afraid to wield the tongs.
Yummy juices. Keep them in the food – choose tongs instead of a fork.
Zucchini. Grill foods beyond corn and potatoes – all veggies taste better when grilled.