Barbecue Tips and Tricks
- To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
- Try to limit the flips. Ideally, you should flip each item once during the grilling process.
- Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do
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with your hands, learn to juggle (but not too close to the grill, please!).
- For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
- To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
- If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
- If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.