Chef David’s Recipe Challenge

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Each month Chef David brings you a new challenge right to your kitchen! It is designed to inspire you to try new things in your home kitchen.

3 BBQ Tips For The Best BBQ

1. Low and Slow: The proper technique for cooking barbecue can be summed up with two words: “low and slow.” Be patient. “Try not to check the temperature more than every half an hour at most since it cools things off when you do,” says Dave. “There’s real- ly no reason to open the cooker for the first cou- ple of hours unless you think things are going too fast. After that, every hour or so you can mop the meat with your sauce and check the temperature while you’re at it.”

2. Juice Saving Tip: Don’t Dig Right In. After removing your meat from the grill, let it sit for a few minutes. “This seals the juices and keeps the meat from drying out, Do not cut until you are ready to immedi- ately serve and eat and don’t poke holes in your meat while it’s cooking. Instead, turn the meat and do not use forks, but only barbecue tongs or spatulas.”

3. AVOID LIGHTER FLUID-FLAVORED MEAT. If you’re using lighter fluid to get your charcoal fire started, make sure that the fire is completely out before you introduce meat into the mix. If the fire’s not out, then there’s still some lighter fluid that hasn’t been burned away, and you do not want that taste on your food. You’ll know it’s time to start cooking when “the charcoal [is] mostly an ash-gray color with a little bit of glowing red un- derneath.” It should take about a half an hour.