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Barbecue grilling tips make can make all the difference in year round cooking pleasure. Great information and recipes can make cooking a blast. Here are some tips that take the edge off of barbecue!

Cleaning Your Barbecue Grill

Tip #1. Brush on Vegetable oil or olive oil on grill before and after use. These oils are great because they withstand high temperatures without burning off as easily as other oils. Doing this regularly keeps any burn residue soft so it is easily removed. This procedure also ensures even cooking distribution.

Tip #2. If you do not have a soft brush to apply the oil, take an old rag that’s been washed and pick it up with some tongs. Dip the bunched up rag in the oil and move over the top of the warm grill slits.

Tip #3. If you have quite a bit of protein residue left on your barbecue, turn your barbecue on high on both sides and close the lid. Five to seven minutes later, turn off the grill, let cool and use a wire brush to scrape the burnt remains. Copper brush bristles are best for this as they are flexible yet strong.

Marinade Tips: any time you’ve soaked the meat in marinade and would still like to use the left over marinade for extra sauce, cook the marinade in a sauce pan over medium heat until it reaches a boil. This will kill any potentially harmful bacteria left over from the raw meat and still allow you to enjoy your marinade.

Sauce tips:If sauce contains sugar which most do, try to add the sauce during the last 10 to percent of cooking. It’s easy for sauces with sugar to burn and charcoal on the meat when they are applied too early. This is a common rookie mistake.

Spray on flavor:

Fill a clean or new spray bottle full of fruit juice you enjoy to make a citrus spray for basting or what I prefer to call blasting. You can make a juice mixture adding fresh lime juice or any other juice. You can also fill with apple cider vinegar or red pepper vinegar to give rotisserie meats or slow cooked meats a southern blast of taste!

Herbs are Killer Flavor: If you dare to take some popular fresh herbs from the store and add them to your marinade mix, it will be well worth it. During the last part of grilling paste some of those whole herbs such as thyme or rosemary directly on top of the meat. Close the oven and let that herb roast n smoke a killer herb flavor!

Meat Cooking Times, Temperatures & Tips

The Thermometer:If you have not done so already, invest in a thermometer. You can always cook without it, but it’s nice to have something that can banish any uncertainty from your mind about whether or not the meat is done.

Here are some basic thermometer internal temperature guides

Beef Steaks

Rare =140-145 degrees Fahrenheit

Medium = 160-165 to 150 degrees Fahrenheit

Well done= 170 degrees Fahrenheit

Poultry Steaks (always well cooked for safety)

Turkey steaks made from breast meat =160 degrees

Breasts= 170

Thighs and Wings= 180

Turkey legs and thigh= 160-165 (since they are thicker and it takes longer to cook close to the bone)

Pork Steaks (never rare for safety sake)

Minimum 150-155 for medium

160 for well done to avoid any risk at all.

Fish Steaks Are Easy. They are done when the flesh turns opaque and becomes flaky.

Barbecue Grilling Tips – Easy Tips For Grilling Great Barbeque

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