A table of bbq times is of necessity only approximate. While you can spent money on fancy thermometers and grill testers, it isn't always as clear cut as you might think. There are other variables, less easily tested, that can make two seemingly identical cuts of meat grill at different times - exact thickness, texture, age, and temperature of the raw meat.



That being said, BBQ timing is everything. There might be only a minute or two between a moist and tender steak and dry, tough shoe leather. So, check for doneness at the approximate time given in the BBQ recipe. An instant read thermometer is a fantastic tool.

Insert it into the thickest part of the meat, away from the bone, to measure the internal temp of the steak or pork chop. The most popular method of deciding the doneness of the meal is, again, the caveman BBQ method. Slice the meat, and observe the color of the juices. If the juices are red, the meat is rare. Pink juices indicate medium rare, and well done meat will have clear juices.

Food Handling is also an important task when BBQ'ing.

Prepare all ingredients before you begin grilling. Not only is it unsafe to leave a hot grill unattended, but it is also a major pain. Running back and forth to get supplies- will leave you exhausted and your BBQ lacking something.

Do not allow raw meat and fish to come into contact with other ingredients. Use separate cutting boards, or thoroughly sanitize the one you are using, before cutting up something else. Wash with hot soapy water, and then spray with a 5 % solution of chlorine bleach, and then let it air dry. Plastic cutting boards can also be sanitized in the dishwasher, which makes them very convienent.

Here are some more tips to make your next BBQ experience a great one!

Do not carve cooked meat on the board used to hold or cut raw meat.

Cut the fatty edge of steaks and chops to prevent curling. Slice through the fat at 2 to 3 inch intervals, cutting just to the meat.

Most basting sauces can be brushed on throughout the cooking process, the exception is sugar based sauces. Many commercial barbecue sauce preparations fall in this category. These tend to burn if applied too early, so apply during the last few minutes of cooking.

Marinades should be boiled if they are to be used as basting sauce as well. Or go ahead and make a second batch.

Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender.NEVER stab your meat. You will hurt it's feelings anyway...

Happy Grilling!