BBQ tips

[Ryleigh]

Any good BBQ tips. dh thinks it's his job to do the BBQing but things tend to end up on the crispy side no matter what he claims he does differently. Anyone got any tips for him as the summer approaches?

(Yes BigDaddy, I'm telling on you.... :nahnah: )

[TXmom]

I don't have any tips - dh does most of the grilling unless he's working late. Then I just throw stuff on there until it looks done.

We are diehard charcoal fans, though. What does everyone else use? This new house has a Jenn-Air grill on the cook-top, but we've never used it.

[AnnW]

We have an outdoor gas grill that we use all the time.
Marinate well, and SLOW cook the food. Don't have the heat so high that it sears the food (unless that is your goal! LOL).

[RCT]

with AnnW....Marinate well, and cook slow and on low heat....love that bbq...

[KarlaB]

Originally posted by TXmom
We are diehard charcoal fans, though. What does everyone else use? This new house has a Jenn-Air grill on the cook-top, but we've never used it.

We have an in-ground gas grill - was built with the house! I always laugh about it, but we do really like it and will miss it when we move. My dad will be giving us a Weber grill, so then we'll be charcoaling it which seems like a pain after having it so easy with gas.

No advice for you either Ryleigh, but I agree with Ann and Renee. :)

[Linda/NE]

We have a propane grill. The first few times we used it (dh did the cooking) things were black on the outside and red on the inside! LOL

A lot of it comes from getting used to your grill and the types of foods you're cooking. What kinds of things is he trying to grill? I usually turn the grill on high to warm it up and turn it to low once I've put food on. If it starts to flare up on one side I turn that burner off for a while. A spray bottle of water helps too sometimes.

I"ve found with hamburgers --if the thawed hamburger is kept in the fridge for while it will stick together better and not fall apart on the grill. Also I make sure it cooks pretty good on one side before attempting to turn it. Once I can turn it over with out it falling apart I turn it often. Also we have dual burners and upper racks. Once they get about done I turn off one burner and put the ones that are about done on the rack above that burner. It will keep them warm but not continue to cook them so much.

As for steaks, I cut off as much fat as I can since that will make it flare up. Also, I turn it often. I guess I've never marinated them though. Dh does like BBQ sauce on his sometimes but I don't put that on until it is all but done.
Don't know if this is of any help!
Good luck!!

[Mickey]

I know this may seem like a lot of work, but I always put my chicken and ribs in the oven in a covered baking dish with a little water for an hour or two at 325 or so before putting it on the grill with barbecue sauce. It's always really moist that way.