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Swim
Club
Some grilling tricks of the trade
Don’t count your coals before they’ve hatched
Pack charcoal briquettes into a paper egg carton and tie it shut. When you’re packing for your barbeque, the carton will keep your hands from getting dirty, and when you’re ready to start your fire, just put the egg carton in the grill and light it.
Grilling grates must be hot, hot, hot!
If you are "grilling" (fast cooking directly over the heat), as opposed to barbecuing (low temperature and not directly over the heat), always make sure the grates are very hot. This means making sure you have the fire at maximum temperatures and the cooking grates over this heat for at least 10 minutes.
By pre-heating the cooking grates, they will sear the meat to make it look pretty, but more importantly, it will keep the meat from sticking to the cooking grate when turning it over. If they are still sticking, the meat is not ready to be turned. When the meat releases from the cooking grates (or if there is the only the slightest pull) then the meat is ready to be turned. BUT, for this to work properly, the grates must be HOT!
Beachcomber News Item (with apologies to Dorothy Parker) |
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Glass
containers are not allowed at BSC
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Copyright © 2001 RJ Bendesky