Barbecue Grilling Tips

In this article I will provide you with the knowledge you need to get the most out of your grilling experience. Whether it be a juicy drumstick, a succulent steak, or even just a hamburger, you can guarantee it will be grilled to perfection if you follow these simple barbecue grilling tips.

- Know your heat source, gas and charcoal burn very differently. Decide how to build your fire depending on your goals.

- Use briquettes for larger pieces of meat that need to be cooked slowly.

- Be smart with your seasoning. By smart I don't mean scarce, but try to avoid over-seasoning. Be creative, but also have a plan before you try to liven up an item.

- Choose wisely; shop smart. Don't skimp on quality either when it comes to meat. I'm not telling you to go out and buy that $100 8 oz cut imported from Japan, but if you insist on bargain bin meat, you might get something resembling an old baseball mitt once in a while. You can almost always find a good sale on steak or chicken at your local butcher just look for deals in store flyers.

- Generally speaking, larger pieces of meat should be further away from the flame and smaller pieces should be closer. These are two barbecue grilling tips that can make or break a good grill master.

- A charcoal grill is ready when the coal surfaces are gray and the flames are all gone.

- Don't Stab! Drop that "grill fork" and grab some tongs. Tongs provide easy, quick turning, without leaving stab wounds in a good piece of meat. This is a simple, yet effective barbecue grilling tip.

- Never use lighter fluid of similar combustibles when starting a grill flame.

- Know when your meat is done. Check your temperatures regularly to make sure you're grilling to perfection. You can buy an instant read thermometer and most grocery supermarkets for about $8. This is a quick way to determine the internal temperature of your meat and always remember: medium rare is 145F; medium is 160F and well-done is 170F. These barbecue grilling tips are crucial to grilling that perfect steak.

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Author: Pat O'Sullivan