Warmer weather brings warmer grills so you're not alone if you've been smelling some great creations on the grill lately!
Newschannel 7's Elizabeth Prann is hanging out with *The* Pineapple Willy* aka Bill Buskell and he wants you to grill something tasty this holiday weekend.
Buskell says remember to cook your ribs slower than a piece of steak!
It's also important to put on the seasoning or rub before you put the meat on the grill. (Experts also suggest tomato or sugar based BBQ sauces should be added only at the end of the grilling process, since these products will burn easily and are seldom considered an internal meat flavoring.)
According to other the experts, many online resources say, don't hesitate to marinate the night before, it tenderizes meat and also adds additional flavor. May tips suggest using roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.
Experts also suggest, the best cut for grilling steaks is about one inch thick.
Ribs can be cut every two or three rib.
Should you trim?
Grilling experts suggest trimming beef steaks to 1/8 inch fat-- they say a reduction in grease drippings could help minimize open flames.
If you like your hamburgers juicy, go with ground beef that is about 15 to 20 percent fat.
Try to use tongs to turn the meat, not fork. A fork could puncture the mean and allow the natural juices to escape, causing the meat to lose flavor.
Also, it is usually best to turn the meat only once.
Information gathered from: *The Pineapple Willy as well as, Thefunplace.Com/house/tips/grilling*