| Barbecue vegetables on a “barbecue grate” on top of the grill, that way veggies don’t fall into the flames. |
| So food won’t stick to the grill surface, dip a 2”x 2” folded-up paper towel in olive oil and rub over the grate before turning on your grill. |
| Despite their being called “rubs”, it is recommended to gently pat rubs onto the meat or poultry. |
| To prevent salmonella poisoning, always boil leftover marinade in a saucepan for 12 minutes before reusing it as a baste for meat, fish or poultry. |
| For the perfect steak, let it rest for 3-4 minutes before serving, so juices can flow from the center of the meat back to the exterior. |
| Instead of an expensive grill brush, use a “wadded-up” piece of aluminum foil, held in tongs, to clean a dirty grill. |
| Use tongs to lift and turn meat. Using a fork pierces the meat and lets precious juices escape. |
| Never put on BBQ sauce until the last 10-15 minutes of barbecue time. The sugars in the sauce burn easily and produce a black, unappetizing crust on the food. |
| Be safe and use a meat thermometer on EVERYTHING you barbecue and always clean cutting boards, knives, or anything else that touches raw poultry, fish or meat, before using them to cut other food items. |
| Be sure to keep the lid of the grill closed. Every time the lid of the grill is raised, 15 minutes of cooking time is lost |
