BBQ TIPS THAT IMPRESS

When it comes to grilling outside having some BBQ tips that impress is vital.

Man. Meat. Flames.  Men seldom cook in the kitchen, but head outdoors, start 

a fire and stand back. It's a biological imperative. The frugal Yankee is no exception. So we've put together some basic tips as well as some tips that will impress even the most blasé amongst your friend and relatives. They are designed to create absolutely tasty repasts and enhance our reputations as impressive impresarios of the BBQ grill.

1) FLUID DYNAMICS
If you use starter fluid or quick start briquets (not recommended), be sure you wait at least 45 minutes before grilling. Other wise the chemicals could get into the food.

2) HEAT TESTHold you hand three inches over the grill and start counting "Mississippi one...Mississippi two...Mississippi three... Mississippi four etc" If the "ouch" moment comes at two or three, the grill is hot enough.

3) GREASE THE BABYUsing the large fork, spear 12 an onion. Dip in oil and then oil down the racks before you place anything on it. You can also do this with wadded up paper towels and oil, but it is not as impressive.

4) MILKING IT
For really juicy burgers, add a 1/2 cup milk to 1 lb of burger. Make the burgers about 3/4" thick. SEE: THE JUICE RULE on how they should be cooked.

5) SKEWEREDInstead of metal, bamboo or wood, use sprigs of rosemary as skewers for seafood or lamb; cinnamon sticks for pork or peaches; lemongrass stalks for chicken, shrimp or swordfish.

6) BEER BASHING
Take a long neck bottle of beer, open, place thumb over it. Shake it up. Slowly relea

se the thumb and send spray over the meat. If done properly, you should get some admiring glances from some admired babes.

7) NATURAL BRUSH
Use a sprigs of thyme or other herb to make a natural brush. Use the brush to slather the meat. It's impressive and adds flavor.

8) SKEETER SCATTERER
Toss dried thyme on the hot coals/flame. It fills the air with a pungent aroma and keeps mosquitoes from crashing the party.

9) THE JUICE RULE

Great for burgers and steaks. Wait for the juices to percolate. Juices flow to the top. First time = rare, 2x medium, 3x well done.

10) PATIENCE
Let meats stand for 5 minutes after taking off the grill before cutting or serving.

Epilogue: SQEAKY CLEAN
Using a long handled wire brush, scrape the grill and racks down immediately after cooking. If there is no wire brush, ball up some aluminum foil, hold in tongs and use that.

This is just an appetizer. We have more on our web site like BBQ & GRILLING. 

If you have some you'd like to share, please do.

# # # # # # # # # #  

From traditional tips to savvy perspectives, the Frugal Yankee knows how to enjoy life and spend less. Find out more by going to FrugalYankee.com. While you're there, sign up for the Frugal Yankee Newsletter, tips, factoids, jokes and more. Garen is now on Twitter with posts several times a day. Be sure to check out Hollywood Breakdown in Gather's Movie Essential for some smart takes on the film business.