How to Throw a Great Barbecue

I'm always happy when a friend invites me to a bbq cookout at their house, not only because that's how I like to cook but also because it's a great chance to catch up with people I might only see once or twice a year.

I'm very lucky to be a part of a great group of guys. I have one group from high school and another from college, and we all get along great. We all live on different sides of the country, so it's hard to stay in touch, but a summer BBQ helps a lot. It also keeps all the kids outside, so there's less to clean up.

Throw a Great Barbecue

Even though we've been friends for over 20 years and have barbecues every summer, no one can cook a good grill. I'm excited to go, but when I get there, I'm horrified to see chicken wings on fire, and what's worse, one of my friends wants me to eat them!

It's probably no surprise that as soon as I get there, I grab his tongs and move the whole food rack away from the grill for at least 15 minutes to let everything calm down.

Because the coals aren't ready, the flames come up, fat starts to rice bowl, and up it goes. More fire means more fat, and more fat means more fire. Black food that is still raw inside. You've been there, right? Well, here are my suggestions so you don't have to go back there again.

Whether you use a charcoal or gas grill, you need to be patient and get the coals ready. In a gas grill, the fires heat the lava bricks, and the heat from the bricks is what cooks the food. Here are some simple tips for gas:

1. Give it time and turn the gas up all the way to get the coals hot.

2.When the coals are hot and you're ready to cook, turn down the gas just enough to keep the coals at the right temperature and keep them far away from the food.

Even though I told you to be patient, gas is still a great way to have a quick and easy BBQ, but it should never be instant.

For charcoal stoves, there's a special way to get the fire going:

1. Stack the charcoal so it all burns at the same speed.

2. Coals are done when they are white (not black).

3. Spread out the coals before cooking. Don't worry, they will still heat up.

4. Start with the food rack at its highest point and slowly lower it.

5. If you're cooking with a pot, don't forget to close the bottom draft hole.

To make the perfect BBQ, you need patience, time, and experience. Some of my friends still haven't gotten the hang of it after 20 years. Don't give up, because when you get it right, it will be worth it.

One last thing to do while training: put your food on a grill rack. If you do get flames, you can take a lot of food off the grill at once without too much trouble.

Enjoy your summer BBQ!

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