grilling tips

I have been to one too many dinners where the meat is bordering on terrible. Here are some tips for great grilled meals.

1. Grill to temperature except for fish, steak and hamburgers. Chicken should be 165 in the breast, 175 degrees in the thigh or leg. Pork should be 165 degrees. A pork butt or a beef brisket (for bbq) should be cooked VERY slowly (5-12 hrs) at a LOW temp (225ish) until it gets to 200 degrees.

2. You want as much fat and skin and bones as possible. They all protect and flavor the meat. You can take them off after you grill. Anyone who grills boneless skinless chicken breasts should go at least to grilling purgatory, but more than likely straight to the hot place.

3. Put on sauces at the last.

4. You don't need to boil ribs before grilling.

5. Never press down on hamburgers with your spatula.

6. Use salt and pepper and the freshest herbs you can get to flavor meat. Dizzy Pig makes some great rubs if you want to go the prepackaged route. Dale's is ok for hamburgers or steak.