Archive for February, 2011

Barbecue Using Indirect Heat

Barbecue is really when you are grilling meats for a longer period of time. Generally you will be using indirect heat. Indirect barbecuingĀ  is when you are cooking the meats beside the flames and not directly over them. It’s used for large or tough cuts of beef, such as whole chickens, turkeys, and briskets. To [...]

Barbecuing Chicken

Chicken and a barbecue grill seem made for each other. Nothing tastes better than a perfectly grilled piece of chicken. One of the complaints I hear most often is that the chicken tends to stick to the grate. If you have a good grill and grate, you can easily prevent this. Make certain the grill [...]