<< Tips 1-10
11. When is cheaper better? Chicken thighs may be one of the cheaper cuts, but they do great on the grill! Thighs are more flavorful and the extra fat in the skin makes them better suited to grilling.
12. For the juiciest chicken and chops, you want to sear them on both sides on high heat for several minutes and then bring the grill temperature down to complete the cooking process.
13. Grilling vegetables in aluminum foil, with oil, prevents them from falling through the grill gates.
14. Just a few minutes on the grill gives bell peppers a sweet, smoky flavor. Don’t over roast them: As soon as the skin puffs up and turns black, they’re ready.
15. Cut zucchini in half lengthwise, coat with olive oil and sprinkle with salt and pepper; grill for 15 minutes.
16. You can leave the husk on the corn while grilling. Once you see the shape of the kernels burning through the husk, your corn is ready. (If you grill with indirect heat, you’ll need to grill the corn for about an hour, so put your corn on the grill first.)
17. Grilled Caesar Salad? Sure — the Romaine lettuce ends will char, but the greens stay remarkably crisp and sweet, with a char-grilled flavor.
18. Always allow grill to cool prior to cleaning, but I recommend cleaning after each use.
19. To extend the life of your grill (and smoker), store in a dry place or keep covered after each use.
20. Do not grill alone; spend the time with family and friends.
Tips courtesy of "DADGUM, That's Good! Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming." Buy now on amazon
For more information, visit John McLemore's official website
by John McLemore
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