<< Tips 1-10
11. When is cheaper better? Chicken thighs are less expensive than some other cuts of meat but they do great on the grill! Thighs are more flavorful and the extra fat in the skin makes them well suited for grilling.
12. For the juiciest chicken and chops, sear them on both sides over high heat for several minutes, then reduce the grill temperature to finish cooking.
13. Putting aluminum foil on the grill before cooking oiled vegetables on it, prevents them from falling through the grates.
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 done.
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 cook the corn for about an hour, so get it on the barbecue first.
17. Grilled Caesar Salad? Sure — the Romaine lettuce ends will char, but the greens stay remarkably crisp and sweet, with a smoky flavor.
18. I recommend cleaning the grill after each use, but always allow it to cool down before doing so.
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
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