bbq: What tricks or tip do you have for BBQ'ing? I put my sauce on with a brush while its on the grill. My best friend cooks the meat on the grill and just before its done they put it in a HUGE sauce pan and cook it in BBQ for about 15 mintues. What about you?|||Marinate the night or day before , and cook it on a Weber grill , Cook it as slow as possible at least two hours baste with the leftover marinade to keep moist , remember to cook very slow if the flame flares up spray it with a spray bottle filled with water , then near the end the meat should be very tender and falling off the bone , that is when you want to apply the sauce first one side , let it cook for a few minutes the the other , then pull them off and baste again , Great now I'm hungry . Good Luck !|||At Mamas in Detroit they grill their burgers. They also heat a mixture of BBQ sauce and vinegar with multi colored bell peppers and onion. Then the burgers rest in the sauce until served on a bun with the sauce. Deliciouso. Report Abuse |||One trick is to put water into an empty metal (vegatable) can and place the can on the grill with your meat. The water evaporates during cooking, keeping the hot air in the grill super humid, turning out the moistest meat you've ever tasted. Report Abuse |||Use Kiwi for a maranade...for pretty much every meat. Place in a bag, maranate for a few hours...take out the meat and BBQ...is amazing for the tenderizing and taste! You don't even have to like Kiwi!|||I kind of do what the 2 of you do. if i am going to use sauce on the meat, i grill the meat till it is almost done, then i either brush sauce on the meat while it is on the grill or i have a bowl of sauce that i dip the meat in & put back on the grill. happy bbqing|||I let someone else grill while I make drinks!|||Marinating it is the key to this riddle!|||Let the meat marinade in huge Ziploc bags w/ LAWRY'S marinade 24hrs before grilling.|||There are two ways to cook on a grill. BBQ is slow cooking using low (225 to 250 degrees) indirect heat, hence the term " low and slow". Grilling is cooking over direct (high) heat. Cooking things like pork butt, ribs, chicken and beef brisket I use the slow method. Things like steak, burgers and fish I use the hot method. Anybody can grill a decent steak or burger, the skill comes in true BBQing (or slow cooking) When I BBQ a pork butt, for instance, it is not as important what kind of rub I use as how the meat is cooked. I have a drum style grill. I put all the charcoal to the end away from the smoke stack and the meat at the other end. I use a rub I found on the Internet (you can also buy rubs at the store). Put the meat on, close the door and leave it alone for 3 1/2 to 4 hrs. or more, depending on the size of the meat. Remember, "if your looking, you ain't cooking". When it's done, you'll learn by experience, I take the meat off the grill and let it set for about 15 min. Then slice it or chop it, depending on what you like, and then if you want, you can put your sauce on it. Chicken I do a little diff rent, but that's another story. Hope this helps|||What are you BBQing? Here in the Mediterranean, we use lamb mostly. Shish-kebab and lamb chops. We use charcoal, when the flames r down and the charcoal turns whitish, we place the meat over it on skewers. We cook it nice and slow. No need for any sauce coz the meat is tender.