When it comes to any outdoor cooking, here are five tips that will help you out. These are pretty common rules of thumb:
1. Bring your red meats up to room temp before throwing them on the grill or smoker. Fish and chicken stay refrigerated.
2. Be sure to season all sides of the meat. As Emeril would say, “You don’t just eat one side!”
3. Cook to internal temperature, not based on a clock. Every grill or smoker is a little different.
4. Don’t poke and flip your food around, unless you’re trying to prevent flare ups. On that note…
5. Use a spatula or tongs to turn…never use a fork. You’ll let out all the juices!
Now, recently we had the opportunity to visit with Ron Milhous, from the Kansas City Barbeque Society award-winning BBQ team of Down Home Cookin’ & Bar-B-Que, Ames, Iowa. They are not only an award-winning barbeque team, but they also have a restaurant in Ames.
In this YouTube clip, Milhous explains his three top tips - the rub, low & slow, and don’t forget the water!
Don’t forget the accessories and tools!
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