BarbecueAnything 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.
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