“I guarantee you one thing, you ain’t gonna cook no better than I can. Another thing, you’re not gonna love people no better than I can.”
Grilling Methods
Direct grilling
Cooking directly over the fire and can be done with the lid up or down.
Indirect grilling
Cooking away from the fire and is done with the lid closed.
Slow cooking
A process of cooking at a low temperature for a long period of time. This is also, known as smoking, which involves wood chips that have been soaked in water. This helps the wood smoke longer.
Applying sauce
BBQ sauce contains sugar and can burn, so most BBQ sauce should be used as a condiment after your meat is done. However, it can be used as a baste when you are smoking meats at a low temperature (250 and below).
Applying rubs
Rubs are a mixture of spices applied to meat before grilling/smoking. Rubs are just like a marinade except that they add a layer of crust to the meat.
Moppin’ Sauce
Moppin sauce is used for basting to add flavor and keep meat moist. Usually used during the first 30 minutes of the grilling process.
Other tips
Never grilled in an enclosed area
Keep your grill clean
Keep utensils close
Grease your grates to keep food from sticking
Separate raw meats from cooked food to prevent contamination
Give it time to cook don’t poke, touch or move food repeatedly
