Tips and Tricks

Tips and Tricks


Barbeque or BBQ is a popular food event in just about every city in America. Wherever people gather you will probably find some form of a BBQ. Many catered wedding receptions are now BBQ.

Here are some of our Tips and Tricks that will surely make your BBQ event even better!


BBQ Grilling Tip # 1

Dealing with Flare-Ups

A flare-up is inevitable for anyone using a charcoal BBQ grill as well as the BBQ pit user. Gas grill’s still have flare-ups but they are easier to handle.

First tip is to NOT spread the charcoal all over the bottom of the grill. Try to leave an area with no charcoal to be used as a cool spot. This is the area you will move food to when it is nearly finished or if the grill gets to hot in another area.This is also useful if the flames create a problem. No one wants a charcoal briquet chicken on their plate.

Next tip is to NOT fill the entire grilling grate with the entire meal. Cooking all at once is convenient but you must have an area to move food to if things get too hot or the grill is overtaken with flames. You will appreciate that empty spot in due time.

Another tip is to keep a clean water spray bottle handy. You will be able to attack flames if they flare-up and on a hot day a little mist on yourself will surely be appreciated.

If your cooking a food that drips fat, be aware that a flareup is possible. Foods that you should watch are sausage, hamburger and of course chicken.

These tips should substantially lower your chances of a flare-up.


Tip # 2

Meat Cooking Times and Temperatures

Baby Back Ribs  170°

Brisket (Pulled)   195°

Brisket (Sliced)   180°

Burgers   160°

Chicken   170°

Chuck Roast (Sliced)   190°

Meat Loaf   160°

Pork Butt (Sliced)   175°

Pork Butt (Pulled)   205°

Pork Chops (Medium)   145°

Pork Chops (Well)   170°

Spare Ribs   175°

Steak (Rare)   125°

Steak (Medium)   140°

Steak (Well Done)   170°

Turkey (Legs)   165°

Turkey Whole   170°

Remember, if you want the meat to absorb the smoky flavor you will need longer cooking times. Natural flavors in brisket and pork will develop with longer cooking times.