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Saturday, September 6, 2008

Tips for grilling

Know the difference between direct grilling and indirect grilling. In direct grilling, you cook the food directly over a hot fire. In indirect grilling, you cook the food at lower heat next to, not over, the fire.

For old-time smokehouse flavor, use hardwood chips, such as hickory or oak. First, soak the chips in apple cider, beer or water to slow the burn rate. If using charcoal, toss the drained chips on the coals. On a gas grill, use your smoker box or wrap the chips in foil, poke holes in the top, and place the foil package under the grate directly over a burner.

Apply barbecue sauce toward the end of cooking. If you put it on at the start, the sugar in the sauce will burn.

Soak bamboo skewers in water for 1 hour to slow the burn rate.

1 comment:

outdoorgriller said...

Those are some good tips I like the one about soaking the skewers so that they dont burn.There are some good tips and recipes at