Barbecue Tips

By Carol Crupper
Published on June 10, 2009
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Diane Guthrie
Julie and Brendan Burek, Canton, Massachusetts, are new to the world of competitive barbecuing.
MAIN STORY:
Barbecue Ribs Put to the Test

? Marinating tenderizes and adds flavor to meat. When marinating, turn meat occasionally to distribute the marinade. Use a non-corrosive container such as glass, porcelain, glazed earthenware or a sealable plastic bag.

? Grills are easier to clean when warm. Use a wire brush or wadded newspaper. Remove ashes after the grill has cooled. This will prevent corrosion in the bottom of the grill.

? Buy short, thick or whole briskets with a heavy layer of fat: The bigger the brisket, the better for smoking.

? Cooking may be done with direct or indirect heat. Direct heat is obtained by distributing the coals evenly over the bottom of the grill. Indirect heat is obtained by moving the coals to the side and placing a foil drip pan under the meat in the middle area between the coals. Indirect heat cooks slower and is best for thick or large pieces of meat.

? Turn food with tongs or spatula to prevent juices from escaping.

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