Robertson - 107 Barbecue Sauce, Rub and Marinade Recipes: Plus A Great Jerky Recipe

You can also put a layer of aluminum foil in the charcoal pan of the grill to ease clean-up chores. Be sure to put the shiny side up so that it will also serve as a heat reflector. Do not cover up the vent holes in the cooker. PREPARE YOUR FIRE AHEAD OF TIME You should start your fire about 45 minutes before you intend to start cooking. Use the right amount of charcoal for the type and amounts of meats you are cooking. (More for thick cuts, less for burgers, chops and fish.) Use an odorless charcoal starting fluid and allow it to soak in for a minute or two before lighting.

Never use gasoline. The flames should be completely out and the charcoal should be evenly coated with ash and glowing slightly red before you start grilling. FLAVORING WITH WOOD Pieces of wood, added to the charcoal after the fire is ready, will add a wonderful flavor. Use woods such as hickory, walnut, mesquite and fruit woods such as apple or cherry. The wood should be soaked in water for a couple of hours before using to insure that it smokes instead of just burning up. Never use any type of evergreen such as pine or cedar.

CONTROL COOKING TEMPERATURE Temperature can be controlled by moving the grill closer or farther away from the fire or by controlling the amount of air that gets to the fire by opening or closing vents or by using a lid. The more air that can get to the fire, the hotter it will burn. Using the lid on a cooker will also hold in more smoke, for those of you who like a smokier taste. One other way to control the temperature is to move the coals around so that there will be more or less direct heat under what you are cooking. Be careful not to dump what you are cooking when you attempt to do this. HOW TO DETERMINE THE TEMPERATURE OF THE COALS To check the temperature of the coals, cautiously hold the palm of your hand about four inches above the coals.

Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Two seconds - Hot (high) Three seconds - Medium-Hot Four seconds - Medium Five seconds - Low It usually takes thirty to forty-five minutes before the coals are ready for grilling. Never begin grilling until the coals are covered with a light ash and are no longer flaming. Cooking over a direct flame will burn the outside of the food leaving the inside raw. GADGETS Keep at your side all the necessary equipment to do the job. (The squirt gun is used to control grease fires that might burn the meat.)