8 Grilling Slip-Ups and How to Fix Them

This is about GRILLING, not BARBEQUEING. Big difference. Grilling is done very hot, very quickly. Barbeque is the low and slow method.

I'm amazed at how many of you think the terms (and the methods) are interchangeable.

thisis pretty basic stuff, youshould stick to the microwave if you don't know this stuff.

I agree with most people about cooking it low and slow. But when I cook a rib eye I crank up the heat and sear it on both sides. I like it juicy in the middle.

Take ur steak, Marynate in BEER. Drink a BEER. Put the steak on the grill. Drink more BEER. Turn steak in 4 min. Drink more BEER. Pour some beer on the steak and the fire. Time to go PEE. Now Drink more BEER. After 4 more min. Put steak on a Plate, get fork and knife and for the REAL KICK'R, go get an ICE COLD BEER!! Sit back and "GET R DONE"!!

First year with a gas grill...is my new favorite friend. Low and slow is how I go and so far have put out some awesome meals. Keep it clean, hot and oiled like I have been told and so far great results!

First year with a gas grill...is my new favorite friend. Low and slow is how I go and so far have put out some awesome meals. Keep it clean, hot and oiled like I have been told and so far great results!

a hot fire burn a low fire no burn.

Charcoal with Mesquite wood is the way i like to BBQ,Small Briskets,Chicken,Sausage,Chops all come out with great taste

What was it? Hot Dog buns for Hot Dogs and Hamburger rolls for Hamburgers? Boy, this stuff is pretty advanced grilling stuff. Not sure if I'll be able to remember that one.

Tip number four 10-12 minutes per inch of thickness should be enough for any piece of fish. Also, I've always found it difficult to cook anything that hasn't been removed from the refrigarator first.

BBQ and grilling are two diffrent things!!!!!!!!!!!!!!!

I ALWAYS let my steaks come to full room temps before grilling, or roasting. the stay more tender by far!!!! Dales seaoning is the best.

I like my steaks charred black on the outside and rare in the middle. And I like my hotdogs charred black too.

Lame article. Common sense.

MAN, build fire burn meat!

I'M A GRILLIN FOOL!

Don;t use a spray bottle with water for flare-ups! Water and oile/grease do not mix and it will only spread the oil/grease and the fire farther and bigger especially when using a gas grill since there is an endless flame!

You eat COWS. Meat's no treat for those you eat.

I truely disagree with not putting marinade on food while cooking. Steaks soak that up and makes for so much more flavor. Shrimp, chicken pork etc. I guess thats why people say different strokes for diferent folks.I have cooked for many years and friends and family request that I cook at every function we attend. Go figure. I also agree that the article was so first grade. If you read it you are now dummer than you were before. Absolutly no useable knowledge...

Once the grate is hot, slice an onion and rub the grate down with the onion. Natural chemicals in the onion flesh will keep anything from sticking. This tid bit of info is worth it weight in gold, can save you a lot of $.