Barbecue Tips
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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue!

Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke! So why should you learn how to cook with indirect heat? What is it good for?

Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat.

Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat. So how do you do it? Lets find out!...more...

Web recipes-on-the-net.com

5 Important Summer Grilling Safety Tips by M. Stein
Barbeque and Grilling Tips - Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout by Billy Bristol
Barbecue Cleaning Made Simple by Steven Aucoin
Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts by Josh Dusick
Barbecue Grills - Easy Tips to Maintain it For a Lifetime by Anne Noonan
Barbeque Safety Tips - Don't Start Cooking Without These by Billy Bristol
Barbecue Skills Masterclass - Using Direct and Indirect Heat Properly by Richard C Myers
Burned On The Barbee by Bob Alexander
Charcoal Grilling Cooking Tips - How To Start Your Charcoal Easier With Charcoal Starters by Josh Dusick
Cooking - Tips For Better Barbequing by Michael Russell
Five Tips For Safe Grilling Using Propane by Johny Young Lee
Five Tips to Improve Your Grill Cooking by Josh Dusick
Gas Grills - 9 How Tos for Safety and Maintenance by Harold Wagner
Gas Grill Tips and Tricks by Thom Richards
Grilling Secrets for the Perfectly Grilled Steak by Mike Sullivan
Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It? by Brad Vitosh
Hibachi Grills - What You Should Know Before Buying by Mark L Dale
How to Barbecue Better Using Cooking Grates by Jonathan Goodman
How to Choose a Barbecue by Michael Sheridan
How to Grill a Perfect Steak by Mary Ann Allen
How to Have a Better BBQ With Briquettes by Jonathan Goodman
How to Have the Best Tasting BBQ With Grill Rotisserie by Jonathan Goodman
Infrared Barbecues Are the Future of Grilling by Anne Clarke
Insider's Guide to Successful Barbecue Cooking on a Gas Grill - Part One, Methods by Richard C Myers
Insider's Guide to Successful Barbecue Cooking on a Gas Grill - Part Two, Maintenance and Safety by Richard C Myers
Meat Smoking and Grilling With Flavored Smoke Woods by Ron Goodwin
Skewers- Outdoor Grilling Accessories by Anne Clarke
Taste the Difference! A Cedar Plank - One of the Ultimate Barbecue Accessories! by Shannon Medley
Ten Tips for a Better Barbequing Experience by Sherry Frewerd
Ten Tips For Perfect Grilled Dinners by Julie Languille
The Cooking Tips For Gas Grills That Every Griller Needs to Know by Todd Mohr
The Top Five BBQ Tools of the Trade by Gert Van As
Tips and Tricks For Safe BBQs by Gert Van As
Tips For Cooking With Real Firewood by Josh Dusick
Use BBQ Wood Chips to Intensify Your Grilling by Ashley King
Using a Smoker Box on Your Grill by Ray Shank
When to Use High Heat on Your Barbeque by Richard Cussons

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