Here are 5 great BBQ Tips by the professionals to give your grilling that professional edge. 

Direct vs. Indirect Cooking

Can’t decide whether to use a direct or indirect method? If the food takes less than 20 minutes to cook, use direct heat; if it takes longer, use indirect heat.

–Elizabeth Karmel, grilling pro and author of Taming the Flame

 

Prep Smart

To avoid soaking bamboo skewers each time you need them, soak a big batch once for an hour or so, drain, then freeze them in a plastic bag. When it’s time to grill, pull out as many skewers as you need.

–Jamie Purviance, grilling pro and author of Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling

 

 

Great Grilled Veggies

Lightly coat veggies in olive oil before grilling to help prevent sticking and drying out. “Vegetables such as asparagus, bell peppers, sliced squash, and onion slices are best grilled by direct method.”

–Elizabeth Karmel, grilling pro and author of Taming the Flame

 

Season Gently

Be delicate when applying rubs. If you rub seasonings hard into the food, you can damage the meat fibers and texture of the food and run the risk of over-seasoning it.”

–Elizabeth Karmel, grilling pro and author of Taming the Flame

 

Know When to Sauce

“Be careful not to sauce ribs too early, especially if you are using a sweet sauce, as the sugars will burn and threaten your ribs. Sauce them during the final 30 minutes of cooking.”

–Jamie Purviance, grilling pro and author of Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling