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Message: <blockquote data-quote="Dark Jezter" data-source="post: 1629658" data-attributes="member: 1015">Barbecuing is a passion of mine, and during the summer months I leap at every chance to fire up my Weber grill.  I cook steaks, burgers, hot dogs, fish, et cetera.  Here are some grilling tips I'll pass along to those who are new to grilling...<ul> <li data-xf-list-type="ul">Get a charcoal grill.  While gas grills are quicker and easier to use, they don't give the same great taste as charcoal.</li> <li data-xf-list-type="ul">Don't use lighter fluid to light your coals, get a chimney starter.  A chimney starter costs about $10-$15 at most hardware and grill stores, and will allow you to ignite the charcoal briquettes chemical-free (so you won't be tasting lighter fluid in your food).</li> <li data-xf-list-type="ul">Clean the ashes out of your grill when not in use.  When ash mixes with moisture, it creates lye that will eat away at the metal.  Keeping your grill clean will extend its life by several years.</li> <li data-xf-list-type="ul">Do not use a fork to pick up the meat, as it will cause the flavor-filled juices to leak out.  Use tongs or a spatula.</li> <li data-xf-list-type="ul">If cooking burgers, do not press down on the patties while they're cooking because you will squeeze out the juices, causing the burgers to dry out.  You might also cause flare-ups, which can burn the patties.</li> <li data-xf-list-type="ul">Buy a pair of rubber-handled tongs to move the coals.  Do not use the same tongs you use to pick up the meat.</li> <li data-xf-list-type="ul">Buy a pair of welding gloves to wear while you grill.  They'll protect your hands from being burned by hot meat juices, sparks, or accidently brushing your hand against the metal.</li> <li data-xf-list-type="ul">Use a meat thermometer to determine how done your steaks are rather than slicing them open (and draining the juices).  Depending on how done you like your steaks, the temperature should be 145 degrees farenheit for rare, 160 degrees farenheit for medium, and 170 degrees farenheit for well done.</li> <li data-xf-list-type="ul">Soaking hickory or mesquite wood chips in water for a few hours and then placing them on the hot charcoals right before you grill can add delicious hickory or mesquite taste to whatever you're cooking.</li> <li data-xf-list-type="ul">Making your own barbecue sauce is easy, and recipies can be found everywhere on the internet.  If you don't feel like making your own, though, Bullseye is my personal favorite over-the-counter brand.</li> <li data-xf-list-type="ul">Learn your cuts of meat.</li> </ul>Maybe later I'll be back and post a recipe or two.</blockquote>

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