Barbecue & Grill Tips

  • 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.

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