The BBQ Report

There’s a goldmine of grilling tips on this blog posting and another batch on this follow up post. The posts, and their comments, are a pretty good grill school. Here’s the introduction to the thread.

I was always pretty competent at making burgers (although I attribute that to my super secret blend of ingredients more than anything else), but I never dared tackle the quality food. Steaks, chicken, fish? I’d leave that to the older men in the family. They knew what was what around the grill. I was merely the acoloyte. The burger flipper.

Fortunately, my wife gave me a great present for Father’s day a couple of years ago: grilling lessons. An unbelievably good investment. Although we only went through a couple of recipes, the few simple techniques we learned turned me around completely. Suddenly, I knew more about working the barbeque than anybody in my family. When I’d go visit my parents, I’d be the one grilling steak, potatoes, and veggies on the grill, giving impromptu lessons to anyone who’d listen.

There are a few extremely simple secrets. Once you learn a good marinade (I’ll include on at the bottom), you’ll be amazed at the results. Trust me.