My Top Five BBQ Secrets

I'm a typical guy. I know a thing or two about BBQ and grilling. And like most guys, I think I have ALL the answers. In fact, I do have five of the BEST tips you'll ever read about what makes a great BBQ and Grill Master.

Patience - it takes a long time to properly BBQ a good rack of ribs. Don't rush or you end up with a tough chew or worse, an under cooked slab that could seriously kill you. For ribs I use two techniques depending on summer or winter season. I precook by boiling my slab for two hours on the stove top, or I slow roast at low temperature (200) in the oven for 4-6 hours before I put them on the grill to brown them up. Yes, it may seem counter to the "image" of BBQ, but the "cook-time" on the grill is a lot less than you might expect. Consider the grill the "finishing touch" and one of the final steps.

Choice of Meat - I prefer pork baby back ribs. My experience with chicken is that it's best to remove the skin from fatty pieces like the thighs. I don't remove skin from drumsticks or wings, but I will occasionally strip the skin from chicken breasts as a way to reduce calories.

The Sauce - Oh, baby. this is where it gets good. And I know a lot of folks are going to criticize me but I'm gonna be honest. I start by sprinkling my cuts with McCormick's Grill Master Mesquite seasoning for flavoring when they first hit the grill Then I add a special blend of Sweet Baby Ray's sauce with a shot of hot sauce, liquid smoke flavoring and a squirt of soy sauce.

The Perfect Sides - I love a sweet slaw, potato salad and baked beans. Corn on the cob, tomato/basil mozzarella salad and watermelon for dessert.

My Secret Confession - As much as I enjoy BBQ preparation, cooking and grilling, I must confess that going to a great rib festival is hands down my favorite summer activity. So I'm really looking forward to the BBQ Round Up June 23-26 at McGrath Amphitheater.

Happy eating!