Anything is suitable for barbecue. BBQ, Bar-Be-Cue, Bobby Cue no matter
how you spell it, its great to eat and fun to cook. Sauce, rubs, various
woods, herbs, spices you name it and somebody rubbed it on some meat
and threw it into a fire.
Here are a few of many BBQ suggestions for you to
try, any adjustment you wish to make, feel free to do so:
*To keep the meat from sticking to the grill and
make it easier to flip, before the grill gets hot brush or spray
with vegetable oil.
*If you want the “lines” on your food, make certain
grill is good and hot before placing on the food’
*Don’t use a fork for turning meat it pierces the
meat and let’s juice escape, use tongs.
*If using wood or bamboo skewers, be sure to soak
in water for at least thirty minutes.
*If you want to skewer vegetables for kabobs and
have them done at the same time as the meat, parboil the vegetables
first. Also skewer the vegetables and cook alone.
*Starting the fire, if using charcoal grill pile
charcoal up in a pyramid and squirt liberally with charcoal lighter
fluid. Let stand and allow to soak in for at least ten minutes.
Light with match. Once fire has started do not add lighter fluid.
When coals are a nice gray color it’s time to put the meat on. Hot
grates produce the “lines” and makes meat look better.
Barbecue is one of the most delicious ways to prepare
meat and vegetables.