Get grilling.
The key to great tasting barbecue is how you season your grill.
You should use coal to get the best taste. I find that kerosene or propane tends to give your meat a gassy taste. The key is to choose whatever you are most comfortable with.
Remove the grate, the part of the grill that your meat will sit on. Take a brush or paper towel and coat the grate with some olive or vegetable oil. Then take some table salt in your hand and rub it over the grates to lightly coat it.
If you are new, use a medium sized grill. Set up the grill away from your home or building structure. Prepare your grill by using the self lighting coals. A product like Match-light is great. You also can go with a generic brand and get the same effect. they key word you are searching for is self starting.
Purchase a grill lighter. The tip is long and there is less chance of injury. This is also helpful if you need to re-light the grill and the coals are hot. Remember safety is first.
Once you've started your coals, cut up some white onions, large chunks and add them directly to the flame. You can also add some wood chips for flavor. The taste will penetrate the meat while smoking.
Return the grates to grill and watch while the grill gets hot. Never leave your grill alone. Make sure you have everything at your fingertips unless you have an extra hand to help. Never, ever, leave your grill unattended. Start adding your meat when your grill reaches about 165 degrees.
Once your get your grill going, set a water hose near by just in case your flame gets to high. I usually keep a full water pitcher near by.
Your charcoal grill is now ready for grilling.
For more info: If you have any questions you can e-mail Debra at dreneebbq@yahoo.com.
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