Barbecue Hints
With the unofficial start to the summer party season, Memorial Day, rapidly approaching, I’ve decided to compile some hints to help you host a successful barbecue.
- Spray your grilling surface with a nonstick cooking spray or rub some olive oil on it to prevent your meat or vegetables from sticking. Do this before igniting your grill because some sprays contain alcohol.
- For steaks, slash fat edges to keep them flat during cooking. For optimal results, resist the urge to keep poking at them and turn only once. You should not have to cook the second side as long as the first.
- For poultry, cook bone side down first and then turn. It should take 25 to 30 minutes for each side. To be safe, cut into the middle of one of your pieces when you think it’s done to make sure it’s thoroughly cooked.
- For the ever popular kabob, if you’re using wooden kabobs, make sure you have soaked them in water to prevent their catching on fire. Also, make each stick contain only one ingredient. Meat takes longer to cook than vegetables, so if they’re on the same stick, your veggies will be overly done. Even if you’re making vegetable kabobs, make each stick a different vegetable since certain veggies, like squash, can take longer to grill than, say, bell peppers or tomatoes.
- spatula
- tongs
- basting brush
- apron (might I suggest one adorned with the phrase “Kiss the Cook”)
- extra seasonings and/or sauce
- heavy aluminum foil
- skewers
- a meat thermometer
- charcoal (of course)
- fire starter fuel
- matches
- water (for quenching)
- hickory chips (if you want that smoky flavor)
I have also compiled a supply checklist of items you may need for your BBQ:
For a charcoal grill:
Hopefully your barbecue won’t involve the local fire department or any trips to the emergency room.