“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
“I like to have a spray bottle filled with apple juice to spray onto my meat. Whether it's pork, chicken, or beef, it adds flavor. Also, it helps keep your meat a real golden mahogany-looking color and prevents it from turning black.” RealHelpingBlackColorFilledAddGoldenMeatApplesChickensBottlesFlavorJuiceBeefSprayPorkMahogany 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
“Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.” TwoCountryThreeSellsAddWoodsStoresSmokeMeatSectionsCoalFlavorOaksSupermarketsChunksBarbecueMellowWalmartPecans Author:Johnny Trigg
“A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.” WellsDoneHelpingToolsDetermineStoresMediumsMeatInternalsGoodsTemperaturePricelessSteakWell DonePorkHardwareGaugesInexpensive 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
