Barbecuing Tips

Score edges of meat - steaks, chops, ham slices so that they won't curl when grilled
Trim outer edges of fat off to prevent fire flare ups
For ribs and cut-up chicken, place the bone side down to start with
Little bubbles on the surface of steaks and chops indicate that the meat is ready to be turned
For steaks, grill the second side a few minutes less than the first side
Turn steaks only once; for other meats(i.e. ribs and chicken) turn frequently
Use tongs for turning - forks pierce the meat and you lose precious juices
Wait until you turn meat before salting
Baste with Richard's Barbecue Sauce towards the latter part of the cooking process
When basting, turn frequently to prevent black or extreme scorching
Keep all utensils clean, especially food platters and cutting boards. Do not use them again if raw meat, chicken or ued utensils have been placed on them with without first washing(hot, soapy water) and rinsing thoroughly with clean water

VT Made Richard's Sauces Phone: 802-524-3196 Fax: 802-524-4224