Grilling Meat, BBQ and Cookout Advice

A: Flipping a steak too often will cause drying out. I prefer to flip a steak just once.

Grills vary, but with a hot fire, 5 minutes per side is a good starting point; more for well done.

Q: Are there other meats besides the usual burgers, steaks and ribs that are good on the grill?

A: In my opinion, almost everything tastes better grilled!

Fresh sausages are a perfect example. Chicken barbequed over charcoal is excellent. I prefer bone-in chicken when barbequing. Pork chops and steak work well also.

You may want to consider making your own kabobs with fresh vegetables and chunks of beef, port or chicken. Add a marinade or spices with olive oil and you have a quick & easy meal.

Q: Is it more important to season meat before placing on the grill or during the grilling?

A: Seasoning before or during is personal preference. A good rub before cooking will intensify the flavor. Some argue that this hides the meat flavor; it's up to you!

Q: Should I split a sausage or hot dog on the grill or leave it alone?

A: Hot dogs & sausage should be grilled as is. Some people, especially children, like meat very well done. That's where splitting comes in.

Q: Every time I barbecue beef (like steaks) it comes out tough. I know I can marinate it first, but marinades all have some kind of flavor and I don't want that.

Any idea what I can do to make my beef on the grill tender, or what I can marinate with that doesn't bring it's own flavor? Thanks

A: I prefer a few drops of virgin olive oil rubbed on each side of a steak. I also like to use some of the commercial steak rubs after the olive oil, but then you're altering the flavor.

Olive oil will enhance the flavor of steak without altering it. It also helps keep it juicy. Try not to overcook your steaks; flip them only one or you may dry them out.

Q: How can I add a smoked flavor to my BBQ? Do things like different wood chips in the fire work?

A: Either mesquite or hickory chips soaked in water will give you more smoke flavor on the grill.

Throw them on the coals before cooking to get the best results. They need to be wet to create smoke and not burn.

Q: Do you use a gas grill or charcoal? Why?

A: I use both. I prefer charcoal, especially for chicken and ribs when time permits.

However, you can't beat the convenience of pushing the button on a gas grill and having a fire ready in 5 minutes. I do feel the charcoal grill provides more barbecue flavor.

One tip is to use the a chimney starter with the charcoal grill and you'll never need lighter fluid.