[youtube https://www.youtube.com/watch?v=YwtNp7QM3OE&w=580&h=385]
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You can grill just about anything over direct heat – right above the coals or the flame – but sometimes, indirect grilling is better. Big cuts of meat, entire chickens, anything dripping with fat – for these, shove all the coals to one side of the charcoal grill and use the opposite side, or, on a gas grill, use less flame and don’t cook the food directly over it. Food cooked in a covered grill tastes smokier. This is usually a good thing, but not always. Not everyone has a penchant for smoky taste. Plus, it’s also easier to overcook and burn food when the grill is covered. That’s grilling. Get more easy delicious quick recipes from our website http://www.cavetools.com.
A good way to oil your grill’s grid before using: Chop an onion in half, dip the cut side in vegetable oil, and rub it all over the grid. Basting meat with leftover marinade during cooking is a good idea. Using leftover marinade as a finishing sauce is not. Because of the raw-meat juice, of course. To test food for doneness, a cake tester or metal skewer can make you look like a genius. Stick it into the middle of whatever meat you’re grilling, then hold it to your chin. If it’s cool, keep cooking. If it’s warm, you’re at medium-rare. If it’s pretty hot, yank the food off the grill.
To clean your grill grate, use a little soapy water at the beginning of the season. Then hit it with a wire brush, when it’s still warm, after each use. That’s it. Careful with tongs. Squeeze too tight and you squeeze the juice out. Same goes for maneuvering using a fork or knife. On gadgetry: Baskets, toppers, rib racks, vegetable holders, drip pans – all good tools, though not all essential. Only buy what you’ll use.
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