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Honey Do List: Fall grilling

I know you folks like to grill on the Fourth of July and Memorial Day, but hey, it’s hot out there. These cool evenings we’ve been having lately are a great time to fire up the grill, throw on some steaks or ribs and enjoy a delicious meal served up with a cold glass of sweet tea and a nice breeze.

Here are a few tips that even you grill gurus may not have heard of.

How do you control flare-ups? I’ll bet you have a spray bottle filled with water to lightly wet the grill when the flames get out of control. How about replacing the water in that bottle with apple juice? It smells great and adds a rich brown color to the meat. Hey, if it looks better, it must taste better.

Take a cast iron skillet and set it on top of the meat while it’s grilling. The weight of the skillet will cook meat faster, and the design on the bottom of the skillet will enhance the fnished dish with great sear marks.

Do you have a favorite barbecue sauce or seasoning that you like to baste on while cooking? Consider using a paint brush instead of a fancy, expensive basting brush. I think you will find that it works better and lasts longer.

Put away the forks. Moving and turning meat with a good set of tongs is easier, and you don’t lose the juice as you would stabbing it with a fork.

Okay, that’s enough, because I’m getting really hungry.

Remember, help is just around the corner at your local hardware store.

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