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This is another doozy from my mom’s index cards – it even has a nice 1960’s feel to it…

• Always position the grill on a heatproof surface away from trees and shrubbery. Make sure the grill vents are not clogged with ashes prior to starting a fire.

• For direct cooking, arrange coals in a single layer directly under the food. Use this method for quick-cooking fish as well as other foods such as hamburgers, steaks, and chops.

• For indirect cooking, place a drip pan in the center of the grill base with coals on either side of the pan. This arrangement will provide optimal heat. Use this method for slow-cooking foods such as roasts and whole chickens.

• Add water-soaked wood chips, such as hickory or mesquite, to hot coals to give grilled meats a rich, smoky flavour.

• To avoid flare-ups and charred foods when grilling, it’s best to trim meat of excess fat.

• The best method to accurately determine doneness of large cuts of meat is to use a meat thermometer.

• Always serve cooked meats and poultry on a clean plate – not the one that held the raw food!

While all of this is true, I was a bit surprised as I was retyping the printed sheet that some of these tips are being resold as new ideas (for instance, indirect cooking). While it is obvious that this is not be new at all, there are some new tricks being used on the the old trade used in conjunction with this such as searing after the slow cook.

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