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  • 1

    A good rule of thumb: The larger the meat is, the greater the distance from the coals.

    Notosk
  • 2

    Charcoal is ready when mostly grey colored or if at night it's glowing red.

    Notosk
  • 3

    Use a chimney to light your grill instead of lighter fluid. Lighter fluid affects flavor.

    JacksAreWild
  • 4

    Try wood chips soaked in Jack Daniels for a good smoky flavor.

    Jgarrett12
  • 5

    Always make sure your grill is clean before you begin and after you finish.

    Jgarrett12
  • 6

    Use different plates or clean the plate you used for the uncooked meat before plating the cooked meat.

    Notosk
  • 7

    Vegetable cooking spray or cooking oil prevents sticking on the grate. Use olive oil for seafood.

    Notosk
  • 8

    A good alternative to a marinade is a dry rub.

    Notosk
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  • 9

    Adding scented wood chips such as mesquite and hickory over the coals before cooking gives meat different flavors.

    JacksAreWild
  • 10

    Chicken needs to be rotated about every 4-6 minutes to cook well.

    Jgarrett12
  • 11

    Push the coals closer together to make the grill hotter without using more coal.

    Notosk
  • 12

    The best tool to rotate cooking meat is a pair of tongs. For seafood use a spatula.

    JacksAreWild
  • 13

    Turn steaks over just once when grilling. Wait for the juices to start bubbling on the uncooked side.

    JacksAreWild
  • 14

    Keep a water spray bottle nearby in case of flare ups.

    Jgarrett12
  • 15

    Partially boil solid vegetables like squash before putting them on a skewer to grill.

    Jgarrett12
  • 16

    Vegetables wrapped in foil need to be turned often to prevent burning.

    Sekoin
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  • 17

    Try to maintain an internal grill temperature of about 225 to 250 degrees Fahrenheit when smoking meat.

    Sekoin
  • 18

    Precook the items that take longer to grill before putting the items on a skewer for grilling.

    Sekoin
  • 19

    Soak vegetables in water beforehand for about 30 minutes to prevent them from drying out.

    JacksAreWild
  • 20

    When cooking larger pieces of meat over charcoal, put the coals on one side and the meat on the other.

    Sekoin
  • 21

    Try to limit any charring as the burnt pieces can cause cancer if you eat enough of it.

    JacksAreWild
  • 22

    Wrap fish in foil to help seal in the flavor and keep the fish from falling apart.

    Sekoin
  • 23

    Marinades are the key to healthy and tasty barbecuing.

    Jgarrett12
  • 24

    Acid-based marinades help tenderize and flavor meats and seafood.

    Notosk
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    Barbecuing Tips

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  • 25

    If you can't find beef rated USDA Prime, at least get the 2nd best option, USDA Choice.

    Jgarrett12
  • 26

    Start the grill well ahead of time before you barbecue anything to ensure a steady heat.

    skatedud99
  • 27

    Cooking large pieces of meat at temperatures over 225 degrees Fahrenheit can cause the meat to dry out.

    Notosk
  • 28

    Avoid buying cheap charcoal made with sawdust and glues as it will ruin any meat flavors.

    Jgarrett12
  • 29

    Italian dressing makes a good chicken or pork marinade.

    skatedud99
  • 30

    Trim visible fat from meat before grilling to avoid flare ups.

    Jgarrett12
  • 31

    Vegetables should be grilled in indirect heat, away from gas or coals.

    skatedud99
  • 32

    Refrain from adding sauce to meat until it is cooked and hot.

    skatedud99
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  • 33

    Rinse meat in cold water before preparing it for cooking.

    skatedud99
  • 34

    When grilling use Olive Oil instead of lighter fluid, on the coals (works best with a chimney)

    Mallvaq
  • 35

    Always add Salt to the meat before putting it on the grill, it brings out the flavor.

    mkoltes
  • 36

    Soak wooden skewers in water for about 30 minutes before using them so they won't burn during cooking.

    matt murphy
  • 37

    Fish grilling tip: Allow about 10 minutes for every inch of thickness.

    shelby
  • 38

    IsItDoneYet.gov offers advice and recommendations for judging when various meats are finished cooking.

    mmurph211
  • 39

    Meat will continue to cook when taken off the grill for some time; adjust grilling time accordingly.

    dbin78
  • 40

    Do not immediately cut meat taken off the grill or you will lose juices; allow to cool a bit.

    dbin78
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  • 41

    Allow meat to get room temperature before putting it on the grill.

    mkoltes
  • 42

    After you take the meat off the grill let the meat rest 10 to 20 minutes to keep its juices and flavor in.

    mkoltes
  • 43

    Keep a spray bottle of water nearby when using charcoal to control flare ups. Keep a spray bottle of beer if you want to add a little flavor as well.

    Aeorik
  • 44

    Fill a spray bottle with cheap fruity wine like booze farm. Use it to knock down flames instead of water and to add flavor to meats.

    tipsy