Making You A Great! Bar-B-Q'er

WE ARE GOING TO MAKE EACH OF YOU A GREAT! BAR-B-Q ER

Here is my tip for today:
When you are going to Bar-B-Q, if you will get enough cooling racks to go under your meat, spray with Pam, lay on your grill, and then place your meat or veggies on them. When it is time to take them off and let them rest, you can just pick them up and sit them where you want. You can get them at Wal-Mart very cheap.

Out first challenge is what to cook on in the way of a grill, where it gets its heat from, how far it should be from the grill, and how easy it is to regulate your temperature. I like to use a indirect heat source, but I learned on a open pit with a piece of tin as a cover. We didn't even have a thermometer. When we thought it was done we would stick an ice pick in it to look at the juices to see if they ran clear. Some would stick nails down into the meat to transfer heat down to the bone. It has only been in the last few years that the marinade, dry rubs, and brining came along. If you use the indirect method you will not smell up the neighborhood like we used to when moping. So I cheat by keeping a cast iron skillet on my fire box and add a mixture of 1/2 BBQ sauce and 1/2 vinegar to make it smell GOOD. If people can smell it when they drive up they know it is GOOD!!! Always remember this saying "LOW and SLOW is the way."

Next time we will talk about marinade and rubs, and how each meat is different.