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.
