If using a Gas Grill- Preheat the grill for at least 10 minutes on high. This way it will have time to burn off any bugs or creepy crawlers that might be hiding on the under side. This will also help to kill any lurking germs.
Pre-Heating grids -- By pre-heating the cooking grids, they will sear the meat to give it nice grill marks, but more importantly, it will keep the meat from sticking to the cooking grate...
Scrub grill grates with a wire brush or spatula before and after cooking. You want to do this anyway so food doesn't stick.
OIL-- Oil your grids. - To prevent food from sticking to the cooking grid or warming racks you can spray or brush on oil before lighting or spray the food with a mist of oil before placing it on the grid. Experiment and see which method works best for you..
Did you know that using a grill fork is not so good....The piercing of the food lets all the precious juices out of the meat that you need to keep in the meat. Use long-handled tongs or a spatula to turn the food instead.
Keep a can of water in the grill when cooking to keep moisture in.
The first thing most people do when they have a flair up is grab the water and slosh it on. The best thing to do is just move the meat away from where the flair up is. Its the grease from the meat that is causing the big problem so relocating it somewhere else on the grill usually solves your problem. If you have a grill cover, close it to help cut off the oxygen supply to the flame.
Close grill cover for even cooking and keep closed as much as possible. I know this is hard to do because part of the fun of grilling is watching the meat smoke and cook. Snickerrrrr~
We love to Grill and BBQ every chance we get!
Its the best way that I know of to get a big gang of people together and also the best way to keep them out of your house! ~Snickerrrrr~
Barbecue or barbeque (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat.