Everything tastes better off the grill or barbeque pit, and nothing could be simpler, right? Well....... there is more to barbeque than tossing a steak or burger on a grill. Experience is a great teacher but it's always nice to learn from other's mistakes.1. Wash everything after handling raw meat, and don't reuse the plate that you used for uncooked meat.
2. Have a spray bottle full of water nearby your grill in cause of flare-ups.
2. Have a spray bottle full of water nearby your grill in cause of flare-ups.
3. Using charcoal briquettes for your barbecue's heat? Then light the coals about 30 minutes before to cooking.
4. If you're a charcoal fan, first line the inside bottom of your cooker with a couple of sheets of aluminum foil before you put your briquettes in.
5. Cooking chicken? If you intend to eat the skin, rub the outside with a little butter or oil and then lightly season it.
6. Leaner steak cuts possess more flavor but will be a little tougher if cooked past medium.
7. Use these cooking times for grilled fish: Salmon fillets, 6 - 8 minutes per side; Salmon or halibut steaks, 5 minutes per side; Trout fillets, 4 minutes per side; Small whole fish, 7 minutes per side; and Large fish, 15 minutes per side. If your whole fish are stuffed, give it a few extra minutes per side.
8. Don't add any salt until the meat is cooked to prevent it from getting dry and tough.
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