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Now You're Cooking!
Barbecue Basics for Beginners By Shel Franco
Another tip: Buy a cookbook. There are scores of barbecuing cookbooks on the market. A good cookbook can double as the barbecue chef's bible. The Barbecue Bible by Steven Raichlen is such a book. And for gas grilling, Gas Grill Gourmet, by A. Cort Sennes, is a practical choice.
"Before putting food on the grill, thaw it to room temperature," says Butch Shadduck, a seasoned barbecuer from Germantown, Wis. "And remember to grill the food on both sides." Using a long-handled fork or spatula helps the chef easily flip each piece. It might also be wise to wear an oven mitt when working close to the heating elements. Last but not least, Shadduck suggests that first timers use a thermometer to test whether the food is raw or ready to be served.
- Never leave small children unattended around the grill.
- Never grill on a grass surface. Grill on concrete or on a flame retardant grill mat.
- Never grill indoors.
- Never light the fire with gasoline.
- Never use the same plate that transported raw meat to transport cooked meat. This can lead to cross contamination. Always wash your platters, tools and hands before handling the food.
"Barbecue is nice because it's a very familial activity," says Wells. "Get the grill going, get the kids in the yard, relax and enjoy the family."
