a little smoke flavoring? Just line charcoals on the bottom of one side of the grill. Place some hickory or mesquite wood chips on top of the hot coals for additional flavoring. Place your meat on the side of the grill away from the coals (indirect heat), and keep the cover closed as much as feasible. This will increase cooking times rather a bit, but it will be worth it. This included smokey taste might be so great you might even choose to abandon the barbecue sauce next time you do this.
2. Sick of the same-old BBQ sauce? Test out some brand-new sauces you might have never thought of making use of, such as teriyaki, hot sauce, chipotle, Caribbean "jerk"-design sauce, and others. Add a little bourbon, rum, beer, or wine to your standby sauce. Mix in some honey, brown sugar, or paprika. Put in lemon juice, sliced onions, chile peppers or red peppers to perk things up.
3. Marinades tenderize meat (and addition to providing them some wild flavoring). If it all feasible, marinade overnight; but if you cannot, attempt to give a minimum of an hour of the meat taking in the marinade sauce.
4. Use these cooking times for grilled fish: Salmon fillets, 6 - 8 mins per side; Salmon or halibut steaks, 5 mins per side; Trout fillets, 4 mins per side; Little whole fish, 7 mins per side; and Big fish, 15 mins per side. Provide it a couple of additional mins per side if your whole fish are stuffed. Use these general cooking times for grilled chicken: Wings and busts, 15 - 20 mins; Thighs and legs, 30 mins; Chicken cuts in half, 40 - 45 mins; Whole chicken, 75 - 90 mins. On specific chicken pieces, apply sauce and turn every 5 mins. Entire birds, grill breast-side down and turn over after 45 mins. Half birds, cook skin-side down for 5 mins then flip over and barbecue for staying amount of time. If you're in doubt regarding whether or not the chicken is done, the center of the meat should read through 170 to 175 degrees on your meat thermometer.
5. Using charcoal briquettes for your grill's heat? Then light the coals about 30 mins before to cooking. If you're making use of lighter fluid, ensure the fire is totally out before slapping the meat on the grill, or else you'll have the nasty fuel taste in your meat (believe me, I know this from experience). At this time, the charcoal must be primarily an ash-gray color with a little of radiant red beneath.
6. Cleansing your grill is always a vital part of the grilling process. If you do a bad job of cleansing your grill you will end up with old meals residue on your grill grates. This can leave a bad taste on your meals the next time you prepare. I always recommend making use of a strong stainless steel bristled wire grill brush to cleanse your cast iron or porcelain enameled grill grates. My favorite wire grill brush of choice is from the Cave Tools brand name. You can buy them on Amazon and get one within days of getting. http://www.amazines.com/