(photo courtesy of sodahead.com)
It’s just about summer time here in Montana, and what does that mean? It’s time to BBQ that meat that you filled your freezer with from last hunting season! Or, maybe you have caught some fish that you’re ready to throw on the grill!
There are a lot of things to consider when you’re BBQ-ing, and sometimes there are things we just don’t think of for whatever reason. Being knowledgeable when you grill is so important!
I recently found an article posted on wizgig.com that has 10 pretty darn good tips and suggestions for anybody who decides to BBQ:
- Use different plates or clean the plate you used for the uncooked meat before plating the cooked meat.
- Vegetable cooking spray or cooking oil prevents sticking on the grate. Use olive oil for seafood.
- Use a chimney to light your grill instead of lighter fluid. Lighter fluid affects flavor.
- A good rule of thumb: The larger the meat is, the greater the distance from the coals.
- Acid-based marinades help tenderize and flavor meats and seafood.
- A good alternative to a marinade is a dry rub.
- Try wood chips soaked in Jack Daniels for a good smoky flavor.
- Turn steaks over just once when grilling. Wait for the juices to start bubbling on the uncooked side.
- Wrap fish in foil to help seal in the flavor and keep the fish from falling apart.
- Partially boil solid vegetables like squash before putting them on a skewer to grill.
