“Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.” IfsTwoEndsLastsThreeWaitingSidesFireMinutesCookingAddCooksFlamesMeatSauceBarbecueBarbecue Sauce Author:Johnny Trigg
“A basic all-purpose rub: mix together one or two tablespoons equal parts black pepper, granulated garlic, grilled onion, and onion powder. That will give you real good base for any kind of meat. Just increase the amount if you're grilling large quantities.” IfsGivingKindTwoRealTogetherPurposeBlackAmountEqualIncreaseMeatQuantityOnionsPowderPeppersGarlicGrillingBlack Pepper Author:Johnny Trigg
“Gas grills are a no-no. Gas is a petroleum product. Rather than a smokey flavor, it will add a a petroleum-based weird taste into your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners.” IfsProductsTasteAddWoodsSmokeMeatGasRollingFlavorChipsTinPetroleumFoils Author:Johnny Trigg
“If your fire begins to flame, don't spray water on it, which most people do. Instead, just close your dampers and the fire will go out because fire must have oxygen.” PeopleIfsWaterFireFlamesOxygenSpray Author:Johnny Trigg
