Grilling and BBQ FAQs
Will cutting or piercing meat when it's cooking cause it to dry out? No it won't.
When cooking with a rotisserie what should the burners be set at? Whatever you are cooking should be surrounded in heat but there shouldn't be enough direct heat to burn it. The best thing to do is have heat on both sides of the meat but not directly under it.
How can flare ups be stopped the best? Cut away all the excess fat from the meat, let marinades drain off your meat a bit before setting it on the grill, move the meat out of the way on a warming rack, if nothing else works spray it with water.
Does it make difference if the lid is up or down when cooking? When the lid is down the temperature will get hot faster and may make your food burn quicker. Any meat that is really thick should cook with the lid down, thinner items or items that don't take that long can have the lid up.
What is the best way to light charcoal? Don't use self-lighting charcoal. Make sure that your charcoal is in a neat pile and pour a good amount of lighter fluid over the whole pile. Light a newspaper on fire and add to the pile. If you need to add more charcoal, use a charcoal chimney.
Can lava rocks or charcoal be used with a gas grill? No they cannot. Adding a different heat source to your gas grill can cause problems.
Is stainless steel, cast iron, porcelain, or steel the best for grill grates? Cast iron is the best type of surface to cook on but it does take time to care for it and keep it in good shape. Cast iron heats very evenly and can get very hot.
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