Charcoal Grilling Tips
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Grilling & BBQ
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It doesn't matter which way you pick to cook your food. Gas grill and charcoal both will make a delicious meal.

FOR WOOD SMOKED FLAVOUR - Wood chips impart smoky, distinctive flavors to grilled foods. Soak chips in water for about an hour so they don't burn, place your smoker box in with the cooking medium and cook your food like usual. Try earthy mesquite or spicy hickory.
Wood chips can be used for both Grilling and BBQ'ing.

Keep in mind everyone that your BBQ Grill can grill, roast, bake and rotisserie food. Don't be locked into just sticking weenies on the grill ok. Although weenies are fantastic grilled with BBQ sauce on it, yummmmm! I still suggest you try something new on your grill. Pizza, quesadillas, vegetables and even desserts are all possibilities and turn out great on the grill. Why not try baking bread too! If you have a grill that has a high top on it, you need to try this. It cooks really fast! Even faster than your regular oven.

ENJOY YOURSELF - Smileeeeeee~ Don't rush. Sit back with your family and friends all around you and relax. There's nothing better than being able to sit back and watch the smoke from the grill roll up around your nose and smell that wonderful smokey smell of meat cooking. Hearing the sizzle of the fat dripping out of the meat just makes your mouth water too.
Grilling and BBQ'ing is a way to make great memories. Plan ahead, take your time, have the necessary ingredients and tools available before you begin. Thaw out your meat in the refrigerator the night before and marinate for up to 2 hours before grilling.

What is a Dry Rub? - Dry rubs enhance flavor as opposed to tenderizing. A rub is usually a mixture of fresh or dried herbs and spices, sometimes mixed with an oil, crushed garlic or mustard, which is rubbed into the surface. You will find that rubs are normally recommended for meats that require only a short time for cooking....but many of the BBQ cookoffs that cook their meat all night long will use dry really not everything that you read works with all cooking.
TIP: Allow meat to cook for about 1/3 to 1/2 the total time before applying any basting sauce so you don't "wash off" any of the dry rub seasonings.