Outdoor cooking down south style
Grilling Do's and Don'ts
- Be safe, always have a fire extinguisher near by. Use tongs and fire resistant BBQ mits to protect your hands when handling foods.
- Avoid the smell and taste of lighter fluid by using a starter chimney to get your charcoal burning.
- Soak wood chips in water for an hour before using them. This will get them producing more smoke for a longer period of time.
- Never grill or smoke using sap woods such as spruce or pine as fuel. Stick to dried hard woods such as hickory, alder, oak or dried fruit woods like apple or cherry.
- Avoid grilling during high winds.
- Always check the the internal temperature of cooked food to see that they have reached a safe temperature. No one wants food poisoning.
- Allow meats to set at room temperature for 15 to 25 minutes before grilling.
- Avoid using a fork to handle your meat which causes the lose of flavorful jucies. Use tongs instead.
- When cooking with indirect heat, avoid the temptation to open the lid and peek. You lose a great deal of built up heat and extend the required cooking time when you do this.
- Pay attention to the grill, even though grilling is relatively easy, you have to keep an out out for flare ups and any other problems that might arise.
- Let your meats rest for several minutes after you remove them form the grill. This rest period will help retain the natural jucies and flavor of the meat.
- When grilling with charcoal be sure you have enough charcoals to extend 2 to 3 inches beyond the area of the food you are cooking.
- Remember that burning charcoal produces poisonious carbon dioxide during combustion. Never grill indoors or in a confined space as these toxic fumes can be deadly.
- Sugar based marinades and sauces burn easily and should only be added towards the end of the grilling process.
- Leave a unheated space on the grill as a safety zone to put food incase of flare ups or as a place to put food that finishes cooking early that other items.