FarmEats BBQ Tips and Tricks!

It is best to grill room temperature meats.
You can always cook the meat more, but not less!
Chewier beef cuts such as; skirt, flank, tri-tip, flat iron, London broil, etc., need to be seared quickly and cooked rare.
Let the cooked meat rest under an aluminum foil tent on a cutting board for about 5 minutes, to let the juices settle in.
Cut steaks against the grain.
When marinading meat discard the marinade after using-do not put the cooked meat back into the raw marinade!
When cooking different foods- beef, chicken, fish and veggies, be cognizant of how long the foods take to cook. You can always blanch the veggies, par cook the chicken, so that the timing of the delivery of the cooked food will be perfect!
When BBQing a big hunk of meat; pork butt, short ribs, dino ribs, etc., give yourself enough time for slow and low cooking.
Always BBQ with a cold beer close at hand.
When cooking for guests, cook something that; you know how to cook, is consistently good, and is easy. And try not to experiment with some new grill, or food or technique, guaranteed to end ugly.
Always plan ahead; marinades, sauces, dishes, gas in the tank, wood for the fire, chill the beer and wine, etc.
With fatty meats, and marinades watch for the grill flare up, wouldn't want the food to be burnt. You can always turn off a burner or move the coals around to distribute the heat effectively.
Always Grill FarmEats 100% grass fed beef, pasture raised pork and chicken for best results!