When Firing Up The Grill

Use a grill with a cover to make sure that heat circulates evenly

Clean your grill rack before each use,then oil it to prevent sticking

Wait to brush on barbecue sauce until the final 5-10 minutes of cooking. This allows the smoky charcoal flavor to penetrate the meat first and prevents the sauce from turning black

Light the coals or turn on the gas/propane at least 30 minutes before you plan to begin cooking,check that the grill is at the proper temperature with a meat thermometer stuck through one of the vents in the grill lid. Be aware that a reading at the top of the grill may be anywhere from 30-40 degrees cooler than the cooking surface on the grill so adjust accordingly.

Barbecue as opposed to grilling requres indirect heat. Pile all the coals on one side and place the food on the side away from the coals. Then close the lid to help the heat circulate evenly. If you are using a gas grill,leave one burner off and place the meat over that burner and close the lid. Charcoal pans are available in 1/2 moon shapes which fit easily inside round weber style grills.

The best way to be sure meat has been cooked according to USDA food safety guidelines is to use an instant read thermometer and to follow these temperature guidelines:

Ground beef,lamb and pork 160 degrees farenheit

Ground Poultry 165 degrees farenheit

Beef Roasts and Steaks should be at least 145 degrees farenheit,160 degrees for medium cooked

Pork chops,roasts and tenderloin 160 degrees farenheit

Poultry 180 degress farenheit.