BBQ & beer festival Saturday in Chandler

1)    Start with a clean grill. Remove all old ashes for superior air circulation. Also, scrape off all cooked on bits of food for cleaner and more flavorful grill meat.

2)    Coat the grill grates with vegetable cooking spray or brush with cooking oil to prevent meat from sticking. If using a basting sauce that contains oil, do not grease the grill. Too much oil can causes fire flare-ups. If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill. 

3)    Toss a handful of aromatic wood chips such as mesquite, hickory, alder, or fruitwood chips over the coals.  They'll create a whole new dimension of flavor without adding any extra calories.

4)    Check the temperature of the fire before cooking meats to prevent over or under-cooking.  The fire should be medium-hot with a single, even layer of coals lightly covered with gray ash. It's relatively simple to judge the temperature of a charcoal fire.  To do this, hold your hand, palm side down, at cooking height.

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