Bar-B-Q

Bar-B-Q Clues

Before you begin your barbecue, here is a simple checklist of items you will want to have on hand:

*charcoal grill  *charcoal briquettes  *charcoal lighter fluid  *gloves/apron  *heavy duty aluminum foil  *tongs  *long handled utensils  *Work table  *hickory chunks  *outdoor grill thermometer  *carving knife and fork  *wire brush  *dishes, napkins, utensils

For some quick temperature tips on grill heat click on the topic pertaining to your interest:

There are a million concoctions that can be charcoal grilled very easily. All you need is a little imagination and know-how. Here are some helpful hints and tips:

1. With food costs escalating, grill meat servings in a variety of sizes to avoid waste. Women usually prefer smaller servings than men for example. If you offer your guests a choice, they will appreciate your thoughtfulness.
   
2. Switch from regular hot dogs occasionally. Try grilling other sausages like bratwurst, smoky links, Italian sausage, knockwurst, or even breakfast links. You can have a wurst-fest in your own backyard!
   
3. Have your butcher saw a frozen turkey in half. Grill one half now and freeze the rest for later. Or, buy the parts, such as breast, drumsticks, wings or ground turkey for real variety from the grill.
   
4. Ground port patties are an inexpensive alternative to hamburgers on the grill. To season, add a pinch of ground sage, salt and pepper before shaping. For a real taste treat, serve with wedges of lemon.
   
5. You can avoid annoying flare-ups if you use a foil drip pan under those fatty meats. A drip pan also serves to catch the juices from your meat and you can use these later for your gravy.
   
6. Add a touch of liquid hickory smoke to the gravy in the drip pan to heighten the outdoor flavor. Any unused gravy can be used in other meals later or with leftovers to create a great barbecue flavor on foods cooked indoors.
   
7. Use tongs rather than a fork when turning your meat on the grill. A fork's tines will pierce the meat and then you loose valuable juices that escape.
   
8. Toss damp hickory chunks, outer layers of onions or halves of garlic cloves on the coals to vary the flavor of your grilled meats, poultry or fish. Or try grated orange peels to add a light touch to summer meals.
   
9. Shop for meat in family sized packages to save money. Larger packages cost less per pound and may be just the right size for the group you are feeding. Or you may opt to split the package for several meals.
   
10. It is much more economical to bone chicken breasts yourself, than buying those already boned.. you can save up to 50%. Simply bend the chicken breast halves until the large bone protrudes so you can pull it out. If necessary, use a knife to loosen it. Next, insert your fingers under the membrane with the row of little bones and pull it all off in one strip.
    
11. When you cook pork on the grill, always cook it at a slow temperature. Today's pork doesn't need to be cooked as long as before. Wait until the coals are covered with a gray ash before cooking. Cook roasts and chops off to one side of your coals to keep them from burning. If you use a covered grill, keep the lid on for the best heat circulation.
    

12. More pork tips: If you plan to grill ribs, get the country style. They are meatier and will yield more pleasure to the rib. Remember to par boil or steam ribs before you grill them. They will be much more tender.

THE RIGHT WAY TO LIGHT THE FIRE FOR YOUR GRILL

LINE THE GRILL with heavy duty aluminum foil for faster cooking and easier clean-up.

TO LIGHT THE FIRE follow either of these two methods:

1. Stack the briquettes in a metal chimney type lighter. Ignite the charcoal by placing newspaper, or fluid soaked briquettes in the bottom of the starter and wait ten minutes before cooking.
2. Stack the briquettes in a pyramid (they will light faster with better air circulation. Use an electric, liquid, or jelly starter and wait from 20 to 40 minutes before cooking.

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HOW DO I TELL WHAT TEMPERATURE MY GRILL FIRE IS?

TO TELL WHEN IT'S TIME TO COOK:

Different brands of charcoal give of different degrees of heat in a given time, some are ready sooner than others. If you are grilling in the daylight, the coals are ready when they are covered by a light gray ash layer. If you are grilling at night, they will have a bright red glow. At this point, you should spread the coals into a single layer, using your tongs, and then place the food on the grill.

QUICKIE TEMPERATURE TEST:

Hold your hand carefully at the planned cooking height with your palm down. If you can keep it in position for 2 seconds, the temperature is hot, or high; 3 seconds - medium high or hot; 4 seconds-medium; 5 seconds - low.

TO LOWER THE TEMPERATURE: Raise the grid or spread the coals out some

TO RAISE THE TEMPERATURE: Tap some ash from the coals with your tongs, or move the coals closer together.

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WHEN DO YOU NEED MORE COALS?

Add more coals when your flame is dying out and lit coals aren't visible anymore, hardly any smoke left, and the Bar-B-Q isn't sizzling consistently. Add the coals to the outer edge of the already hot coals that are left.  

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WHAT DO I DO WHEN SPATTERING CAUSES A FLARE-UP?

Put the flames out by raising the grid, or spreading out the coals, or simply by removing a few coals. If all else fails, remove the food and sprinkle some water on the coals. For cooking rotisserie style, place a foil drip pan in front of the coals in the fire box to catch the drippings, and this will eliminate the flare-ups.

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