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Grilling Tips and BBQ Tips 

 
Getting Started
Get to Grilling and BBQing
Checking the Temperature of the Grill
Tips Just for Charcoal grills
Indirect and Direct Grilling for Gas and Charcoal Grills
Finger to Fist Test





      Getting Started

•  Position your grill, fryer or smoker in an open area away from buildings (garages and patios) and high traffic areas.
  
• Make sure on a gas grill the hoses are all tight.
  
• Have something to put out a fire, like baking soda, a hose or an extinguisher.
• Wear clothing that doesn't have hanging cloth that will possibly dangle over the flame.
  
•  After lighting a grill let it preheat.
  
• Use hand over flame test before you put the meat on.    

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      Get to Grilling and BBQing

• Preheat the grill before you use it and keep a watchful eye on the food.
• Clean the grill before and after cooking while it is still hot with a wire brush to keep those old carbons from getting on the meat and to keep the grill grate from getting rusted.
  
•  A great grilling tip is to buy quality lean cut meat that is cut evenly so that they all cook the same.
  
•  Trim off any fat so that the meat doesn't burn and get carbons on it.
  
•  The healthy way to grill is to sear the meat then grill food over indirect heat so that you don’t get harmful carbons on the meat. It takes longer but is less harmful. To sear meat put in hottest place on the grill for one and half minutes on each side.
  
•  Put the meat in a foil pan, cover and put over direct medium-high heat to cook or to finish cooking So you won't catch flare ups and get carbons on the meat. Also so that you and your guests don't get food poisoning especially with chicken.
• Do not use the same first contaminated container to put cooked meat back into. You can also wash the container with soap before you use it again.
• Use a grill grate to cook food over direct heat. So that you don't catch any flare ups and get carbons on  the meat.
•  A good tip is the finger to fist test - use your finger and press the meat in. Check your hand where your thumb and index finger join and press in when you are making a fist. If the meat is firm like that and it is been cooking for the suggested time then it is probably done.
  
•  Use different cutting board for vegetables and meat. Wash meat board directly after using it.
  
•  Don’t let the meat rest in the sun because contact with the sun can cause bacteria to get on the meat. So grill straight from the fridge and if it is frozen, defrost in the meat in the fridge in warm water.
  
•  Use different utensils for uncooked and cooked meat and use utensils with heat sensitive handles to grill.
  
•  Never use a fork to flip meat, the juices will come out, it will cause flare ups and the meat will get dry. Use the proper utensils.
  
•  Wash hands before and after handling meat.
• Heat up your favorite sauce in a sauce pot before you put it on the meat so it will caramelize. Also put it on the meat at the end, to avoid flare ups. Because sauces with sugar in them flare up more and cause harmful carbons to get on the meat.
  
•  Using marinades with olive oil and citrus fruit and will help the meat from getting harmful carbons on them and also to keep them from getting dry. But watch out for flare ups. Adding any kind of vinegar will help tenderize the meat too.
  
•  If you are using the same marinade for a sauce, bring it to a boil in a sauce pot so that all of the bacteria is killed.
  
•  Know what temperature meat takes to be cooked at.
  
•  Be aware of the time and know how long something takes to cook before cooking it so have a clock handy.
  
•  On a charcoal grill, keep a spray bottle with water to use on flare ups because flare ups cause cancer causing carbons to get on the meat.
  
•  Let meat rest for 5 minutes to lock in the juices.
  
  

High Heat	1,1000-2,1000	380-410 degrees
Medium-High	2,1000-3,1000	380-350 degrees
Medium	3,1000-4,1000	350-325 degrees
Medium-low   BBQing	4,1000-5,1000	325-275 degrees
Low	5,1000-6,1000	275 and below

• An essential tip is to place coals in a pyramid so they can ignite easier and use lighter fluid or chimney starter never gasoline or other combustable liquids.
• After lighting the coals you sould wait 20 minutes so the lighter fluid burns off. Once coals are covered with gray ash usually in about 30 minutes you can put the meat on and grill.
  
• A good charcoal tip is to put water soaked wood chips in the fire to get a smoky flavor.
• Never add lighter fluid to a grill that has food on it.
• For charcoal a good grilling tip is to set up the coals for indirect and direct heat.
  
• When the meat isn't done and you need to recharge the flame. Put the meat into a foil pan and cover with foil and then set up more coals and start cooking again. But wait to put the meat back on until the lighter fluid has burned off.
• If the coals are too hot, you can either raise the grill rack, spread the coals apart or set up coals for indirect heat.
• If the coals are too cool you can, move the coals together into direct heat, add coals or lower the rack.
  
• To control flare-ups you can raise the grill rack, spread coals apart, set up coals for indirect heat, spray coals with water bottle. Or put the food in a foil pan and place on top of the grill and let the food fiinish cooking.
  
• You should place a piece of foil on the bottom of the grill before you put the coals on it and replace it every time you use the grill.
• You should also clean the grill grate after it cools down with some soapy water and a wire brush.

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      Indirect and Direct Grilling for Gas and Charcoal Grills

• You can grill the meat directly or indirectly. Any grill can be used for direct grilling. For indirect grilling, you need a grill that has a cover. When you are direct grilling, the food goes on the grill grate directly over the heat.
• Direct grilling is best for foods that are tender, small, or thin and can be cooked in less than 30 minutes. Remember it is a good idea to use a grilling grate or a foil pan so that you don't catch any flare ups. If you don't have either then just sear meat then move into indirect heat, it is healthier.
• For a gas grill the food goes directly over the pre-heated burner or burners. Preferably with a grill grate.
• For a charcoal grill, use long-handled tongs to spread the hot coals across the bottom or stack them and place the meat directly over them for direct heat.
• For indirect grilling on a gas grill light the grill, let the grill pre-heat. If you have a two burner turn off the left burner and  put the meat on the right side or the other way around. If you have three burner grill you can light the two side burners and put the meat in the center.
  
• For indirect grilling on a charcoal grill you should  stack the coals high on one side and low on the other. Also you can set up the charcoal coals around a drip pan before you light them. Then place the food on the grill over the drip pan. This will collect the fat drippings from the food. This process will help not to cause flare-ups. You can also use a disposable foil roasting pan or make one out of heavy-duty foil.
  

         
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