GENERAL BARBEQUE TIPS - Rub meat with spices and let rest or sit for about two hours prior to smoking
- Always put fat side up when smoking.
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GENERAL BARBEQUE SAUCE TIPS - When making your own barbeque sauce be sure to cook the sauce uncovered so it will reduce down to desired consistency.
- Add salt to taste after sauce has finished cooking.
- Sauce may be made and stored in refrigerator up to one week or frozen for up to three months.
- When barbeque sauce that does not contain sugar is used to marinate meat, application may be made every 45 to 60 minutes.
- barbeque sauce containing sugar should be put on only the last 20 to 30 minutes. The sugar may cause the meat to burn.
- When using a commercial barbeque sauce that you want to make sweeter, add honey, brown sugar or molasses.
- When using a commercial barbeque sauce that you want to make hotter, add Jalapeno pepper juice. This will not change the flavor of the sauce.
- You may serve the barbeque sauce with the meat; it will enhance the meat more if the sauce is warmed.
- barbeque sauce may also be used to marinate meat and vegetables. When marinating, be sure you have a non-corrosive container such as a class, porcelain, glazed earthenware or stainless steel, and keep the meat refrigerated.
- When marinating, you should move or turn the meat in its container every 30 to 40 minutes; this ensures an even distribution of the sauce.
- For grilled chicken, baste with sauce the last 10 minutes.
- For hot dogs and sausage, baste with sauce the last 5 to 6 minutes.
- For barbequed meats (cooked by indirect method) baste with sauce the last hour of cooking.
- Beef, pork, lamb and chicken, all benefit from being marinated for a few hours or overnight.
- If serving left over marinades as a sauce, be sure and boil the marinade for food safety.
- Use left over marinade as a basting sauce.
- A good quality paintbrush may be used to put barbeque sauce on meat.
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GENERAL MEAT TIPS - Trim meat of all excess fat, leaving about 1/4" around the edge.
- Marinating helps tenderize and add flavor to meat. When marinating, turn meat occasionally to distribute the marinade. Remember to use a non-corrosive container.
- When smoking larger cuts of meat such as briskets, they may be double foil wrapped 3 to 4 hours into the cooking/smoking time.
- Put meat into the smoker when the smoker temperature is 300 degrees, then cook/smoke at 220 degrees. This forms a second skin on the meat and helps seal in juices.
- Meat that has been marinated should be wiped dry before searing to form the second skin.
- Meat can be tested for doneness by making a small cut into the center of the meat; check for pinkness of the meat and juice color. Remember if you are smoking meat, it will probably have a bright pink ring just beneath the browned surface.
- Check meat near the end of the smoking/cooking time with a meat thermometer.
- Meat should be salted to taste after cooking.
- Slashing the edge of fat around a steak or chop will prevent curling during grilling. Slash the edge every 2 to 3 inches, cut to the meat - but not into the meat.
- Meat will cook faster if brought to room temperature; 70 degrees, before cooking. Allow ample heat and cooking time to produce safe meat.
- Meat should be allowed to rest for 15 to 20 minutes before carving.
- Always put cooked meat on a clean platter.
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BEEF DONENESS GUIDE  Test with meat thermometer:
Rare: 140 degrees
Medium Rare: 150 degrees
Medium: 160 degrees
Well Done: 170 degrees
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STEAK TIPS - Steaks should be cut 1 ½" thick for grilling.
- Lean cuts may be wrapped in bacon to improve the flavor.
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BRISKET TIPS - Packers trim should have fat trimmed off before smoking, leaving about 1/4" of fat on the brisket all the way around.
- The thick end of the packer trim brisket has a hard core of fat. If the fat is more than 1" thick, you need to either select another brisket or plan to trim it out.
- When slicing brisket for serving, cut it diagonally to create a more tender cut of meat.
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POULTRY TIPS - Italian salad dressing is a good and easy marinade for poultry and meat. Marinate chicken overnight for a great taste.
- Cook chicken breast with the skin on for more flavor.
- Cook chicken with the skin side down. Whole chickens should be cooked with breast side down.
- Keep cavity of chicken/turkey full to add flavor. (example: juice, marinades, fresh fruit, bacon, etc.)
- Poultry is done when the juices run clear.
- Chicken may be pink in the middle when smoked, even though it is done.
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COOKING TIPS WITH SPICES - Put spices or rubs on meat at least 1 hour before cooking. They may be put on and refrigerated overnight.
- Spray cooking spray on the meat after using your favorite spices, this will keep the spices in place while cooking.
- Dry rubs add flavor and also help tenderize less tender cuts of meat.
- Small batches of fresh or dry herbs such as Rosemary, Bay Leaves, Oregano, and Tarragon can be added to the fire to enhance the meat.
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COOKING TIPS FOR VEGETABLES - Most fresh and raw vegetables may be grilled. Wash and remove bruised spots, brush with olive or vegetable oil, and place on grill. Grill until tender. Vegetables will need to be turned occasionally during grilling.
- For evenly cooked vegetables and meat kabobs, parboil solid or starchy vegetables before they are threaded onto skewers for grilling or smoking.
- Never use aluminum foil to cover a tomato based product. Tomatoes form an acid and will eat through foil.
- Freeze onions for 45 minutes before slicing or dicing them. This will help prevent tears.
- Soak ears of sweet corn in cold water before grilling or smoking.
- When cooking several vegetables in the smoker or grill always put the firmer ones on first, such as potatoes.
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GRILLING TIME RECOMMENDATIONS FOR VEGETABLES - Sweet Potatoes - 14 to 16 minutes. Peeled and sliced 1/2" thick.
- Bell Peppers - 12 to 15 minutes
- Green Onions - 5 minutes
- Eggplant - 10 to 12 minutes cut in half
- Tomatoes - 3 to 5 minutes. Slice 1/2" to 1/4" thick, or until heated thoroughly.
- Corn - 20 to 30 minutes. (soak corn in the husk, in cold water 3 to 4 hours)
- Leeks - 12 to 15 minutes cut in half - lengthwise.
- Squash - 8 to 10 minutes cut in half - lengthwise.
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