Now keep in mind that great BBQ isn't born in a day. While it may take a bit of time to perfect your technique, it is well worth it in the end. So fire up the grill as often as possible, and try out the tips and techniques listed here. And feel free to play around with flavors and cuts of meat as well. Some of my favorite meals came out of experimentation and a little bit of creativity.
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. Instead touch it with your index finger to feel for doneness. You can also use a meat thermometer. 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.
Handle your food carefully. 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. Also 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 convenient.
Happy Grilling!
The tasty flounder is a great sport fish you can target in Rhode Island waters. Every day during the summer hundreds of boats are out there targeting this great fish. By following a few tips you can become a better flounder fisherman. Summer flounder are a funny-looking brownish fish with a totally white underside. They have two eyes on one side of their head and swim with the eyes upward, tending to cruise along the bottom, not moving to far away from it. They cruise about 1-3 feet off the bottom looking for something to eat, usually using the current from the tides to cover ground. Often they will spook some small life form as they approach, and a small puff of mud or motion is sent into the water which attracts the flounder to that area and he will pounce on the poor creature. This habit is the one we exploit when fishing for them.
Ok, so you want to find some flounder. Well, they aren't always in the same place. As the season progresses, you have to go deeper and deeper to find them. Sometimes they move east or west with the tide. They prefer sandy bottoms, so these are where you want to be and you always drift for them. Never spend more than 15 minutes on a drift when searching, that is the point many anglers don't understand, keep moving until you find a good drift where you catch 4 or more fish. Then keep doing that drift until it no longer produces well. Sometimes I may move 10 times before finding them. If the drift is slow, the flounder fishing will be slow. If the drift is too fast, either slow the boat down with a drift sock or sea anchor, or give it up.
Onward to rigs and methods. A typical flounder rig uses a 3-way swivel with sinker snap and a 30? leader with some kind of fluke rig attached. It can be as simple as a bare hook, or very elaborate with spinners, small squids and beads, etc. The sinker is important, as you need to have your rig on the bottom to catch these fish. The rig itself, well usually a simple green squid and a spinner blade works pretty well. Catching colors can change, and size of the spinner blade. But a bare hook doesn't always work that well. Of course, we always put bait on the hook. It might be squid, smelts, peanut bunker, or strips of flounder belly. Depends on what is working that day. Squid is usually a good bet to bring. Cut it into long strips and hook it a couple times before putting it down. Now, as for sinker weight, use the smallest sinker that will keep your rig on the bottom, so you can jig it. The rig should always be jigged, never let it drag on the bottom. A gentle jigging, lifting the rod tip no more than 12? and back down till you feel the sinker hit the bottom. Down below, what happens is your rig is moving as the boat moves along, and each time the sinker hits the bottom, it makes a noise and a puff of sand or mud. This noise and puff of mud attracts the attention of the flounder, and the bait on the hook tastes good. This is what brings them in.
Now, on to hooking the fish. The big mistake I see here is everyone wants to haul back quickly as soon as they feel a hit. This is a bad idea, as the flounder typically grabs the end of the bait away from the hook. So when you jerk the rod, it pulls the bait out of his mouth, or off the hook. The trick is to lift the rod tip slowly until he is hooked or lets go of the bait. Once he is hooked, then you can proceed with reeling him in. Use a light tip rod, a rod with a heavy tip makes it hard to feel the hits and hard to tell when you've hooked the fish. Put two anglers side-by-side, one with a heavy rod, and the other with a light rod. The angler with the light rod will out fish the one with the heavier rod every time, given the same level of skill.
If you want to catch big ones, put on a big bait and be patient. So if you follow some of these points you'll be rewarded with more flounder in the boat.
Both Sarah Jones & Arthor Pens are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Sarah Jones has sinced written about articles on various topics from Online College, Careers and Job Hunting and Children. Pat Jones grew up loving all things BBQ. When he isn't trying out new marinades or grilling in the backyard he is sharing his love of BBQ with others.Learn more about his BBQ secrets at. Sarah Jones's top article generates over 201000 views. to your Favourites.
Arthor Pens has sinced written about articles on various topics from Affiliate Programs, Pets and Pets. The author has been a fisherman in RI for 30 years. For more info, visit his site.. Arthor Pens's top article generates over 90500 views. to your Favourites.