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Primary Pepper
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Around the World
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 BBQ 101 - Barbecue Basics
Provided by grilling.com
Tools
• Make sure you're equipped with these master grillers' tools of the trade:
• Tongs or spatula: for turning grilled foods
• Grilling grid: for smaller food like chopped vegetables
• Disposable aluminum tray: for heating side foods like baked beans
• Wire grill brush: for cleaning grill
• Insulated, flame-retardant mitts: for handling hot coals and grill
• Long-handled tongs: for handling briquets
How to Grill
• Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray.
• Leaving space around each food item on the grill allows for even cooking and smoke penetration.
• Turn meat just once on the grill - for steaks, turn them when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat).
• Use tongs or a spatula to turn food. Poultry and meat can lose moisture and flavorful juices when pierced by a fork.
• Apply barbecue sauces containing honey, brown sugar or molasses during the last 10 minutes to prevent the sauce from burning.
• Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
• Place cooked foods on a clean plate, not one that has previously held raw meat, fish or poultry. Bacteria from raw food can contaminate the cooked food and cause food poisoning.
• Brush the grilling surface (once it's cooled) with a wired brush to remove any stuck on food.
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