Top Tips for Successful Grilling
For direct cooking on a charcoal grill, use a charcoal chimney. Lighter fluid can impart a very unpleasant flavor to your food.
Never barbecue indoors – carbon monoxide and carbon dioxide are given off during combustion and these odorless, toxic fumes may accumulate and cause death.
Always use a clean grill. A dirty grill can take away the flavors of your food.
Use a cooking spray before you get started.
Use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since this sugar will burn easily and are seldom considered an internal meat flavoring.
Always wash your hand before and after handling raw meat.
Keep hot foods hot, at 140 degrees or above; and cold foods cold at 40 degrees or below.
Go to www.pigsontherun.com where you’ll find even more tips that will get you grilling right in no time.
