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motoeric
05-15-2012, 10:20 PM
Hey,

I need your best introductory grilling tips for inclusion in an article in a newspaper.

Here are some of the areas that I thought should be covered:

Importance of cleaning your equipment
Where to find replacement parts
Indirect vs. direct
Fuel choice
Keeping a second full propane tank on hand
When to apply sauce
Marinating
How to tell when an item is done
How to cook for a crowd on one grill
Using proper tools (tongs, spatulas, cutting boards)
Setting up an outdoor table as a workstation
Using a charcoal chimney

Any thoughts would be appreciated!

Eric

EddySmokes
05-15-2012, 10:22 PM
Brining? Maybe a glossary of terms?

fingerlickin'
05-15-2012, 10:56 PM
Don't push down on your burger because you think it's going to cook faster or play with your meat every 5 seconds.

speedrcer1
05-16-2012, 11:14 AM
What kind of cooker to buy?

BigBlock
05-16-2012, 11:45 AM
low & slow

Pyle's BBQ
05-16-2012, 11:50 AM
Some where in the article explain what reverse sear is and how to do it.

How to take the temp of a steak with a instant read thermometer. (ie. going from the side instead of from the top.)

qnbiker
05-16-2012, 01:47 PM
How to set up a multi-zone fire.

luke duke
05-16-2012, 01:50 PM
Don't push down on your burger because you think it's going to cook faster or play with your meat every 5 seconds.

Let's not get carried away here.

motoeric
05-16-2012, 03:15 PM
Thanks for the suggestions, everyone!

The conversation lasted for over an hour, so we will see how much is used. I'm sure that the Brethren will be highlighted.

Eric

BigBlock
05-16-2012, 04:28 PM
Thanks for the suggestions, everyone!

The conversation lasted for over an hour, so we will see how much is used. I'm sure that the Brethren will be highlighted.

Eric
be sure to post your article would like to read it

motoeric
05-16-2012, 04:45 PM
It's being written by Erica Marcus from Newsday. I'll post a link when it's up.

Eric

Jaskew82
05-16-2012, 05:24 PM
Proper seasoning. Specifically salt and pepper...