A clean grill is essential. You can spend a lot of time scrubbing your grill with a wire brush or you can load up your guests on beer and alcohol and they won't even notice your filthy grill.

You can remove the base rock and racks and scrape out any debris from last season or you can as already mentioned load up your guests on beer and alcohol and they won't even notice your filthy barbecue.

Before placing food on the barbecue for the first time, give the barbecue a good burn off for ten minutes then wipe with clean vegetable oil. This will burn onto the grill or griddle and reduce the likelihood of food sticking. You can also soak your food in vegetable oil this will prevent your food from sticking when you flip them over or brush the hot grill with WD40 before cooking.

Sprinkle the coals with herbs whilst you're cooking. This gives of a lovely aroma and keeps the flies away. It also prevents your guests from smelling your farts.

Keep all your barbecuing tools handy - tongs, chopping boards, insulated gloves, bating brushes etc. and don't worry about making sure that they are thoroughly cleaned and dried before putting them away. This will give your next barbecue even more flavor.

Don't try to cook your food too soon - leave your coals to heat up for at least 3 or 4 days first.

To test the temperature of the grill, carefully place the palm of your hand into the coals at about cooking height, then count the number of seconds you can hold it there before you start screaming in agonizing pain. If you determine that you have second or third degree burns on your hand then the temperature of the grill should be right for grilling.

Use tongs instead of a fork to turn food on the barbecue, a fork will pierce the food and you'll lose the delicious juices. Or you could use your girlfriend's thong to turn the food. This will add even more juices to your food.

When handling raw meat, remove from the cooler only the amount that will fit on the grill. USDA recommends that you don't eat raw or undercooked ground beef, since harmful bacteria could be present. But what do they know? Since when does any government agency know what they are talking about? When in doubt, eat it! Don't be such a wimp! Take a chance!

If you are a wimp, thoroughly cook your food for that 'burnt to a crisp' flavor.

For low-fat grilling, use herbs and salt instead of oil.

For low-salt grilling, use herbs and oil as a salt substitute.

For low-fat, low salt, low-herb grilling, eat a salad!

To avoid sending smoke signals to guests and neighbors, trim off excess fat and drain food that has been marinating. Unless of course you hate your neighbor then place your barbecue grill so the wind will blow your smoke directly in their direction. Also be sure to add extra fat to thicken the smoke.

It’s not always possible to see, taste or smell dangerous bacteria that may cause illness if food is mishandled. Bacteria grow and multiply rapidly in the danger zone between 40° F and 140° F. Guests who eat mishandled food may suffer the flu-like symptoms caused by mild food poisoning or worse. Because of this, always let your guests eat first. You should just fill up on chips and beer or if you are really hungry, order a pizza.

When barbecuing at a park or beach area, you can safely keep leftovers chilled until you get home. If there is still ice in the cooler when you get home, the leftovers should be okay to eat. Once again, TAKE A CHANCE! Food poisoning will very rarely kill you.

Any leftovers left outside for more than a day or two should be okay to eat.

Don't pack coolers in the trunk, carry them inside the air-conditioned car. This will also make it easier to have a cold beer while you are driving.

As much as possible, keep cooler in the shade or better yet keep your cooler in your refrigerator.



We hope these barbecue tips will be helpful this summer.
Remember Charcoal Scotty says, "It is not the quality of the meat you buy but the quality of the beer you buy that makes a successful barbecue."

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