BBQ Cooking Basics

I. Prepare Equipment. To have a successful barbecue, you should have the following materials before beginning:

1. Barbecue grill
2. Aluminum foil
3. Charcoal briquettes (1/2 to 3/4 pound per half)
4. Lighter fluid
5. Matches or lighting tool
6. Tongs or other turning device for chicken
7. Second tongs for adding extra briquettes or moving briquettes
8. Water bottle (for misting flames or hot spots in fire)
9. Chicken halves or turkey breast fillets, prepared to cook
10. Barbecue sauce. Be sure to mix enough to ensure there will be sauce left when you finish.
11. Brush to apply sauce

II. Prepare Grill Before You Cook

1. Line the grill with aluminum foil before putting in briquettes or staring the fire. By lining the grill with foil, it will be easier to clean up, the grill will last longer, and the foil will reflect the heat upward and help the chicken cook faster.
2. Place the grill away from building, trees, dry grass, or other flammable items. A slight draft is necessary to dispense the smoke. However, avoid high winds if possible and check the wind direction, so smoke will not interfere with activities.
3. Stack the briquettes in a pyramid, or inside a prepared 5 lb. coffee can, in the center of the grill. It is recommended that you begin with ½ pound of briquettes for each half you plan to cook. Then add small amounts of briquettes as needed. Always use a source of fresh, dry briquettes.
4. Soak the briquettes with lighter fluid--NEVER USE GASOLINE--and let stand for a couple of minutes so the fluid can soak in. Add enough fluid before lighting the fire. Once the fire is lit, never add lighting fluid to hot coals. This is extremely dangerous.
5. Light the fire with a match or lighting element.
6. Then be patient. Let the briquettes burn for 20-30 minutes or until the briquettes are ready. The fire is ready when the briquettes are covered with light gray ash. In dark conditions, you will see a red glow in the center of the briquettes.
7. Spread the coals in a layer, so heat will be distributed evenly.
8. Place the grill over the coals and begin cooking chicken. Always place meat on the grill, skin side up. This prevents the skin from becoming cooked too quickly and becoming brittle.

III. Suggestions For Successful Barbecuing

1. The grill rack should be 4-6 inches above the coals.
2. Turn and baste the chicken every 3 to 7 minutes, depending on the fire temperature. The more often you turn and baste the meat, the less chance for burning and drying.
3. Using clean gloves or two tongs to turn the chicken, can prevent tears in the skin.
4. Mist hot spots or flare-ups in the fire with small amounts of water. Do not dump large amounts of water on the fire, or you may put the fire out.
5. The chicken should be done in 1-1/2 to 2-1/2 hours, turkey fillets in 1 to 2 hours. Doneness can be checked with chicken halves by twisting the drumstick (leg) to see if it will turn easily in the joint socket and lifting the wing upward and over the back to see if the wing joint will turn easily in the socket. If one or the other does not turn easily, continue cooking. For turkey fillets, use a meat thermometer. Interior temperature should be at least 160 F

IV. Always Think Fire Safety

1. If you have long hair, tie it up or back, so it cannot accidentally come in contact with the fire.
2. Never add lighting fluid to hot coals.
3. Do not wear loose clothing or clothing with loose ties near the fire.
4. Keep children away from the grilling area.
5. Do not set a grill near flammable items.

V. Other Helpful Hints

1. Have extra clean utensils available should you drop one by accident.
2. Have a wash bucket with water and dish detergent and wash cloth available to clean up work station and hands when necessary.
3. Keep the sauce in a container on the fire to keep the sauce hot.
4. Stir the sauce frequently for an even mixture.
5. Never use the last inch of sauce at the bottom of the sauce container. The seasoning will settle to the bottom and may excessively season the meat.
6. Move the chicken halves around on the grill when turning to ensure even cooking if fire is uneven.
7. On cold, drafty, or damp days, extra briquettes may be required for complete cooking.
8. Never use wooden cutting boards or utensils with meat. It is difficult to clean wooden items properly, and this can create a risk of food-borne bacteria contamination.