Kim's Barbecue Tips:
If the fire is too hot (which could mean you should wait awhile before BBQ'ing) don't over spray the fire with water. I personally never spray the fire but instead will pour a little beer (I realize that is alcohol abuse!) on it.
Turn the meat over after one minute to sear in the juices.
Don't use a fork to poke or turn over your meat-be gentle with it. Instead use tongs or a spatula. A fork will put holes in the meat and let the juices out.
Unless your fire has burnt down too much, and you need the heat, don't put the lid on your BBQ to "SMOKE" your meat. In the process of cooking, real hardwoods (oak, hickory, mesquite etc.) produce enough of a smoke flavor. Putting the lid on the Q only makes an overly smoky bitter flavor that tastes like it has picked up the resins in the wood.
Realize that a grill will have hot and cold spots in it while you are cooking. Move the food around depending upon how fast or slow it is actually cooking.
When you are done cooking you can make your own "NATURAL CHARCOAL" by putting the lid on the grill before you go in to eat. When you put the lid on and go in you could also throw in some more wood. This will produce more Natural Charcoal to help you start the next fire.
I never put any kind of sauce on Steak while I am cooking. I will use A-1, Pick-a-Peppa, etc. while I am eating steak but not when cooking. Why alter the natural BBQ flavor of steak and then force everyone to eat their steak with that sauce?
I personally love to experiment with Steak Sauces and am always willing to try new ones. The 2 mentioned above are excellent. Others in our cabinet are: Vidalia Onion Steak Sauce, Worcestershire Sauce (Robin eats this - I don't), Heinz 57 (I only use if we're out of all others) etc.
---->Keep going to page 3 to read about my favorite cut of steaks
