Food Failures: Avoiding Grilling and Barbecue Pitfalls

Some Meats Benefit From Marinating And It Will Enhance The Flavor.
You Have Two Types Of Marinade, Wet And Dry,
Wet Ingredients Can Be Anything From Wine, Beer, Condiments Such As Mustard, Bbq Sauce And Seasoned Oils.
Dry Can Be Salt , Garlic Powder, Onion Powder, Ground Pepper And Italian And Blends From Other Countries.
Using Marinades Will Depend On How You Plan To Cook The Meat, For Smoking I Prefer An Overnight Dry Rub, For Grilling A Wet Marinade Of From An Hour To Overnight .
A Quick Marinade For Ribeye Steak, I Use A Good Olive Oil Spread On The Meat Then I Use A Blend Of Sea Salt , Fresh Ground Black Pepper Garlic Powder, Onion Powder And Light Brown Sugar Sprinkled On The Steak, Then Let It Sit On My Counter For About 30 Minutes, Then Either Fry In A Cast-iron Skillet Or Grill It.
A Good Marinade For Chicken Is Place The Chicken In A Bowl Cover With Italian Seasoning And Garlic Cloves And Olive Oil And Refrigerate For About 4 Hours Then Fry Or Grill It.
Smoke Rings Are Caused By Smoking Meat For A Specific Time It’s The Smoke Getting It To Meet And Adding Flavor From The Type Of Wood Used.
As Far As Gas Or Charcoal, BOTH Have Their Uses, Charcoal Only Use Natural Hardwood Charcoal, NOT Charcoal Briquettes Such As Kingsford .