and here are the grilling tips...

lol
yes I am bored today!!


Grilling Tips
Ready to break out the grill for a successful summer party? Even if you’ve never cooked anything, you can master the grill with just a little practice and the right ingredients.
What tools do I need to grill successfully?
Of course your ingredients and supplies will vary depending on what kind of dish you’re preparing. But these items below will get you on the right track to great grilling.

Aluminum foil
Baskets
Basting brushes
Charcoal divider for the drip pan
Cleaning brush
Drip pan to catch fat that would fall into the fire
Fire extinguisher
Grill basket to allow you to grill smaller items, which can fall through the cracks
Grilling mitt
Kabob rest to hold kabobs about an inch above the grill
Long fork and carving knife
Metal or wooden skewers
Spatula with plastic or wooden handle measuring 15 to 18 inches
Spray bottle for water
Spray bottle for vegetable or olive oil
Thermometer
Tongs
Work table
Shop on the Internet and at local stores to find the essential tools for your grilling needs.


What should I know about grilling beef?
Beef is the primary dish at many backyard barbecues. Before you start grilling, you have to get the right ingredients. Here’s a guide to portion size:

Boneless beef: 1/4 pound to 1/3 pound per person
Steaks, chops, rib roast, ham: 1/3 pound to 1/2 pound per person
Cuts with bones, spare ribs, lamb shanks, brisket: 3/4 pound to 1 pound per person
Other than the right proportion, selecting the right cut of beef is essential to a tasty meal. Use these tips to help you find the best beef in the store:

Select beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef that has a darker purplish-red color; when exposed to the air, it will turn to a bright red.
Look for beef that is firm to the touch, not soft.
Make sure the package is cold and has no holes or tears.
Choose packages without excessive liquid.
Purchase beef before the “sell by” date.
Steaks and chops 1½ to 2 inches thick are best for grilling.
Now, you’re ready to begin cooking! First, preheat the grill rack, and then put the meat on the grill at a high temperature to sear it. After two minutes, turn the meat and sear the other side. Then transfer the meat to the moderate-heat area until it’s done to your specifications. Be sure to ask your guests how they want their meat to be cooked. Remove the meat to the warming area on the outside edge of the grill just before it's served. Once removed from the grill, thick steaks and chops should cool for about 10 minutes before serving.


How do I grill perfect poultry?
Grilling chicken is almost as easy as grilling beef. Simply place it on the grill and flip it every few minutes until it’s done. It’s very important that chicken be cooked thoroughly before you remove it from the flame. Uncooked chicken could make your guests very ill. The temperature in the thickest part of the chicken should be 185 F (use a meat thermometer). Also, the juices should run clear, not bloody or pink, when the chicken is done.

These other tips also will help you keep your chicken free from disease-causing parasites:

Didn't buy a thermometer? Try the 'scientific method,' which is to poke, prod, rotate and flip the piece of meat until you can tell how done it is. Remember that meat will continue to cook after it is removed from the heat and will move up one level in doneness. This is known as carryover cooking. Note: Don't poke your meat too much because you'll release the juices that give the meat its flavor.

Refrigerate packaged fresh chicken in the coldest part of the refrigerator or freeze if it if you don't plan to use it within two days.

Thaw chicken in the refrigerator or in cold water but not on the countertop. If you have to thaw chicken quickly, use the microwave.

After preparing raw chicken, wash your countertops, cutting boards, knives and other utensils with hot soapy water before they come in contact with other foods.

When barbecuing chicken outdoors, keep it refrigerated until you’re ready to cook. Don't place cooked chicken on the same plate you used to transport raw chicken to the grill. Serve it on a clean plate.

Never leave cooked chicken at room temperature for more than two hours. If you don't use it immediately, keep cooked chicken either hot or refrigerated.

Never use marinade made from soaking raw chicken on cooked chicken.
Cooking chicken well is an involved process. Follow these instructions and you’ll not only serve great tasting chicken but also prevent the possibility of getting sick.


How do I grill fish?
Before you start cooking, you must prepare the grill and the fish. To prevent fish from sticking to the grill, start with a clean grill. Also make sure the grill surface is very hot and the fish is lightly coated with vegetable oil.

Once you’re ready to cook your fish, you may select the method that matches your needs:

Fillets with skin: To cook fillets with the skin intact, cook the skinless side first -- to sear the flesh and seal in the juices -- for about one-third of the total cooking time. Carefully flip the fillets and cook until done.

Skinless fillets: If the fillets are skinless, lightly brush them with oil before cooking to help reduce sticking; cook until nicely browned and about half-cooked, then turn and continue cooking until opaque throughout (cut to test).

Fish steaks: Use 1- to 2-inch-thick cuts. Marinate, then cook them over high heat until nicely browned and about half-cooked; turn and continue cooking until opaque throughout (tuna is delicious served medium rather than well-done).

Whole fish: Use scaled, cleaned fish. Keep the heads on to maintain maximum flavor and moisture. Season the belly cavity with salt and pepper. Add lemon slices, herb sprigs, onion slices, crushed garlic and other seasonings to the belly if you’d like. Close the cavity with skewers if it’s stuffed. Brush the outside of the fish lightly with oil; cook it over indirect heat with a lid or toward the edges of the fire until it’s opaque through the thickest part (just behind the gills), carefully turning the fish two or three times.

Shrimp: Large shrimps can go directly on the grill; smaller shrimp and scallops should be threaded onto skewers.
Don’t be afraid to try something new! At your next barbeque, try to grill some fish along with your hamburgers.


Do I follow the same steps to grill vegetables?
Grilling vegetables to complement your meat dishes can be a bit tricky to time. Remember any vegetable probably needs more cooking time than your main meat dish. Some general tips to get you started:

Leave the skins on your vegetables to seal in moisture and flavor.

Brush vegetables with oil before grilling to avoid sticking.

Start cooking vegetables on the hottest part of the grill to sear the skins. Then move them to the sides to continue softening inside.

Most vegetables will cook in 15 to 20 minutes on a covered grill or 25 to 30 minutes on an open grill.
Some vegetables might need some special treatment:

Potatoes: Small potatoes can be cooked whole in about an hour. Rub the outside with oil, poke a few holes and turn them periodically while grilling. Cut larger potatoes into 1-inch-thick slices, rub them with oil and cook them for 15 minutes on

Re: and here are the grilling tips...

Omg.. would I be showing my age of I said that when I get home tonight Im SO excited to actually sit and read your WHOLE post..
lol
THANKS

Re: and here are the grilling tips...

summers over tammy, you are a little late! lol Just Kidding!

Re: and here are the grilling tips...

well, I didnt even read the whole thing yet!!
but I printed it out to read someday!! and use