Here are some barbecue cooking tips from John McLemore, author of "Dadgum That's Good!" for your Memorial Day Weekend.
1. Coat grill rack with non-stick spray or vegetable oil before preheating to prevent food from sticking.
2. When grilling fish, grill with the skin side down or on aluminum foil (coat with non-stick spray).
3. Red snapper is quick and easy to grill. But, make sure the grill and fish are well oiled, and handle carefully.
4. Salmon is a favorite for grilling, because it doesn't dry out. Rich in natural omega oils, you can pop it on the grill without oiling. Start by grilling the salmon skin side up. This allows the natural fat under the skin to be drawn into the filet, keeping it rich and moist.
5. If you're grilling scallops, use fresh ocean scallops. These should be a pinkish tan or ivory color, not unnaturally white.
6. Freshwater trout is great on the grill. The skin becomes thin and crispy and the meat is full of flavor.
7. To keep tuna burgers moist, choose the freshest tuna steaks you can find and serve them medium-rare to medium -- don't overcook.
8. When grilling BBQ ribs, pork butt or tenderloin, cook unwrapped for 50 to 75 per cent of the cooking time to infuse smoke and flavor. The remaining time wrap with heavy aluminum foil to retain moisture and tenderness.
9. When grilling burgers and steaks, allow grill to get to a high temperature before placing food on grill. Let steaks or burgers grill several minutes prior to turning, which will sear in the juices.
10. When choosing an inexpensive steak, opt for flank steak rather than skirt steak, which can be tougher. Flank steak is thin and cooks quickly. They're usually marinated before being grilled. Wrap the steak in foil as it comes off the grill and let it stand for 10 minutes. Slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak more tender.
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