Turn the meat often. It will gradually brown without burning. During the last 15 minutes, start glazing with Daddy Sam’s Bar-B-Que Sawce. All Bar-B-Que sauce will burn if you put it on too soon. Be patient and glaze the meat only at the end of the cooking process.

Grilling, like life, is not exact (Even cowboys can be philosophical). Temperature and meat thickness are different every time. You have to show some culinary judgment. Be confident and taste the meat occasionally until it is the way you want it.

Grilling is simple—you just have to be patient. A word of advice, however. Never, never, never, ever tell anyone that grilling is simple. Bask in the glory of this elegant skill, but keep it a secret. After all, it is best that some things remain shrouded in mystery!

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