Preparation:
Brush cold grill with oil to prevent sticking
Use one-gallon zip-lock plastic bags to marinate up to 1 pound of meats or vegetables in 2 to 3cups of marinade; seal, pressing out air, set bag in a large pan or baking dish and marinate, refrigerated, turning occasionally
Glass baking dishes work well for marinating too, but avoid aluminum, which will interact with acids in marinades, and soft plastic or rubber containers that pick up odors easily
Trim excess fat from meat to avoid flare-ups; slash fatty edges to keep meat from curling
Fill a plant mister with 7 parts water and 1 part vinegar; use to spray grill when flames flare up
Preheat gas grills at least 15 minutes; for charcoal grills, light at least 45 minutes before, and let burn to hot embers, coated with ash
To flavor your barbecue, add aromatic hardwoods, such as hickory, mesquite or oak chips or chunks or aromatic fruit woods, such as apple or cherry or vine cuttings; soak wood in cold water for at least 30 minutes, then add to hot coals
Begin grilling when grill temperature stabilizes at 300F
Use your hand to determine approximate temperature; hold your hand 3 inches above the rack and count the seconds you can comfortably keep it in place: 5 seconds for low, 4 for medium, 3 for medium-high, 2 for high
For kebabs: grease flat, narrow metal skewers or soak bamboo skewers in water for 30 minutes
For small, delicate items such as fish, shrimp or asparagus use an oiled grill basket for easy turning
For long-cooking vegetables or fruits (such as potatoes, whole heads of garlic or apples) cut a large piece of heavy-duty aluminum foil, oil well, fill with sliced vegetables or fruit and seasonings, drizzle with oil, seal and place on hot grill
Use long-handled tools and tongs -- not forks -- to turn meat to avoid piercing and releasing juices
To prevent scorching, brush meat with prepared barbecue sauce only after it is cooked through
Don't forget to use heavy-duty oven mitts, preferably asbesto |
