Grilling Methods
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Direct grilling
Cooking directly over the fire and can be done with the lid up or down.
- Indirect grilling
Cooking away from the fire and is done with the lid closed.
- Slow cooking
A process of cooking at a low temperature for a long period of time. This is also, known as smoking, which involves wood chips that have been soaked in water. This helps the wood smoke longer.
- Applying sauce
BBQ sauce contains sugar and can burn, so most BBQ sauce should be used as a condiment after your meat is done. However, it can be used as a baste when you are smoking meats at a low temperature (250 and below).
- Applying rubs
Rubs are a mixture of spices applied to meat before grilling/smoking. Rubs are just like a marinade except that they add a layer of crust to the meat.
- Moppin’ Sauce
Moppin sauce is used for basting to add flavor and keep meat moist. Usually used during the first 30 minutes of the grilling process.
Other tips
- Never grilled in an enclosed area
- Keep your grill clean
- Keep utensils close
- Grease your grates to keep food from sticking
- Separate raw meats from cooked food to prevent contamination
- Give it time to cook don’t poke, touch or move food repeatedly
