A delicious Cookies creation from “The Sauceman” that can be prepared in the oven or on the grill! For this recipe and more, visit www.CookiesBBQ.com.
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Cleaning the grill after each use helps prevent flare-ups next time. After each use of your gas grill, turn the grill settings to high for 10 to 15 minutes with the lid closed. Then, simply brush off the grill rack using a brass bristle brush. For a charcoal grill, remove the grill rack and wrap […]
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Wood chips give foods an appetizing wood-smoked aroma and flavor. Good chip choices include mesquite, hickory, oak, and sweet fruitwoods, such as apple, cherry, and peach. Supermarkets that stock charcoal usually carry wood chips as well, or order from websites. For large meat cuts and whole birds that take longer to cook, use wood chunks, […]
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Grilling vegetables in packets made from folded heavy foil is a trade off. Packets are convenient and cleanup is easy, but you sacrifice that delicious fresh-from-the-grill flavor. A grilling basket, tray, or wok will give you that grilled flavor and work well for small or cut-up vegetables, with no worry about food falling into the […]
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Metal skewers are easier to use than wooden skewers, which will burn if not soaked in water for 30 minutes before using. For even cooking, allow a 1/4-inch space between food pieces on skewers. Precook vegetables such as tiny whole potatoes and carrots before placing on skewers. Sweet pepper pieces, onion wedges, zucchini pieces, and […]
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Fish is more fragile than meat or poultry so use a grill basket or place the fish on the grill on a double layer of heavy foil with slits cut in the foil. Pieces of fish that are less than 1 inch thick don’t need to be turned during grilling. Pieces that are 1 inch […]
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If you don’t care for poultry skin, remove it before cooking or buy skinless pieces. However, the skin adds flavor and keeps the surface of the chicken from drying out during cooking. You can remove the skin after cooking if you’re concerned about the fat it contains.
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Use good quality ground meat but not the leanest available. A little fat makes burgers moist and juicy. For uniform patties, use a measuring cup or ice cream scoop to scoop up the meat mixture. Shape the patties gently; don’t squeeze or pack the meat.
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Turning meat too often is a waste of time. For direct grilling, turning once halfway through cooking is enough. When cooking indirect, you usually don’t need to turn the meat at all. Use tongs, not a fork, for turning so juices aren’t lost through holes poked in the meat.
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Never use gasoline or kerosene to start charcoal. Use fire-starter gels as directed and never apply starters to an existing fire or even warm coals. Take raw burgers and chicken to the grill on a clean plate. After cooking, place them on another clean plate to serve.
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