Alisdair
Labor Day is one of the biggest barbecuing holidays of the year. If you didn't get it right on July 4th, here’s your chance to redeem yourself. We’ve got five easy tips for a safe and tasty barbecue holiday.
- Take your temperature. Chicken should reach up to 165 degrees and meats up to 160 degrees. No germs, no problems.
- Experiment. Flame-grilled burgers and hotdogs are classics, but they’re not everything. Place slices of zucchini, onion, squash and potato on aluminum foil, season with olive oil, garlic, salt and parsley and grill away.
- Baste wisely. Cook meat for up to half its total cooking time before basting. It should be warm enough to absorb some of the dry seasoning before basting with sauce.
- Marinate sparingly. Marinades burn pretty easily and leave a less-than-appetizing taste and color on the meat.
- Be a condiment king. Load up on ketchup, mustard, relish, cheese, tomatoes and pickles.
For more tips, recipes and inspiration visit The National Barbecue Association, BarbecueBible.com and BarbecueN.com.
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