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Reply #16: As much as I think I do well indoors [View All]

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Tab Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jun-01-06 10:58 PM
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16. As much as I think I do well indoors
I have to say that bbq'ing is my passion.

My four bits of advice:

- Try to get similar sizes of meats. If they are dissimilar, you can put the larger ones on first, but this tends to challenge you to get them all to finish at the same time. If they are the same size to start, you're ahead of the game.

For boneless chicken breasts, I sort of fold them into a consistent shape all around, so you don't have little tails getting overcooked while centers get properly cooked.

- Get an instant read thermometer and learn how to use it. When you get really good, you can tell by feel (the resistance to bending of the meat). I've finally gotten to that point, but it's taken years. Until you're comfortable judging that way, use an instant-read. Remember too to let the meat sit for 5 mins after removing - it lets the juices redistribute and it will usually rise another 5 degrees in the process (continue to cook).

- Keep the lid partially open - prop it up with something. I've found that closed BBQs tend to flare up and overcook, while open BBQs tend to whisk the heat off the meat (at least up here in New England). So I prop mine open about 2 inches and it works great.

- I can't remember my fourth point. However, as a substitute, I offer the suggestion to not put BBQ sauce on until near the end, otherwise it will just burn onto the skin of the chicken or whatever meat you're doing. Spice rubs are okay, but actually for red meat I just use garlic salt - let the meat come up to near room temperature (so it cooks evenly), rub on garlic salt, and let it sit for 5 or 10 mins, and then toss on the grill. Perfection every time (when combined with temperature checking).
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