Hot coals burning on the grill signals... that summer is finally here!
1. Marinate meat in the fridge overnight. This allows for the flavor of the sauce to soak into the meat and helps reduce your prep time the next day. For a new twist try using salad dressings as your marinade. They add delicious flavor as well as tenderize some cuts of meat.
2. When planning on kabobs, soak wooden skewers in water for about an hour before using to prevent them from burning. Then slide a piece of foil over the handles for easier turning on the grill.
3. Prevent fish from sticking to the grill by spraying the cold grill rack with cooking spray or brush it lightly with vegetable oil. To avoid flare-ups, don't spray over the hot coals.
4. The top 3 steak cuts are flank steak, rib eye & sirloin steak. If you're watching your diet, flank steak is a leaner choice. rib eye is a little pricier but perfect for special occasions or when you want to treat your guests. Sirloin is a good steak for family cooking because one steak may feed the whole family.
5. When barbecuing
vegetables, cut into large chunks and place them directly on the grill. Smaller
vegetable pieces will cook faster, and usually requires a barbecue grill basket.