THE ART OF BBQing

If you are getting set to cook out this weekend, here are a few tips to mastering the art of barbequing:

• Trim the Fat - Trimming the fat cuts the amount of grease drippings and subsequently controls flame-ups.
• Marinate More – If you want the flavor to last the very last bite, soak your meat in marinade for 12 to 24 hours.
• Lube the Grate - No one wants to spend hours scrubbing the grate post-cookout. Avoid a lengthy and laborious clean-up by oiling the grill before using.
• Light Up Your Fire with Salad Dressing - Don’t have lighter fluid? Don’t despair! Grab the salad dressing from the fridge and douse it over charcoals. The oil in the dressing acts as a great accelerant.
• Don’t Mess with Your Meat - Over-handling meat—in the form of flipping, pressing down on it with a spatula, or testing doneness with a fork—does more harm than good. People tend to flip meat frequently for fear of overcooking, but actually dries meat out.