Use
long
handled tongs or a spatula instead of fork, because spearing your
barbecue
with a fork allows precious juices to escape and may leave your meal
dry
and flavorless.
Clean
barbecue before each
use. Brush the barbecue lightly with oil to prevent sticking.
The simplest
way to get rid of flare-ups is to put the lid on the grill, you don't
need
the water bottle.
Hard vegetables like potatoes,
carrots, turnips or corn on the cob can be cut into 3/4" rounds and
take
about 30 minutes on an uncovered grill, turning once. To speed things
up
blanch hard vegetables in the microwave for 2 minutes on high before
grilling.
Tender
vegetables like mushrooms, leeks, eggplants, green or red peppers only
need 10-15 minutes on the grill.
To help keep food from sticking
on the cooking grate, lightly brush food with vegetable oil or marinade.
Persistent
peeking lets heat escape and can lead to longer grilling time. Use
timer
for perfectly delicious results every time.
If using a barbecue sauce,
brush on only during the last 15 to 20 minutes of grilling time.
Precooking
meat like chicken, ribs, roasts or other bone-in meat allows you to
finish
the food on the barbecue in less time. You can precook meat in the oven
or microwave. Calculate with at least 20–30 minutes on the
barbecue
or grill to achieve that great charcoal flavor.
Fish fillets for barbecue should be 1 to 1 1/2 inches thick,
anything
thinner will dry out too quickly.
