Image by: chicagotribune.com

Though some may think to inject your meat with an array of flavors can be overly excessive for barbecuing but for those who take grilling meats seriously, this is a method in which you can add loads of flavor and tenderize the meat all at the same time.

A common deterrent from using meat injectors can be someone’s fear of needles. Once you get past that the hard part is not actually handling the injector but filling the injector with marinades. Most of us will just stick the needle on suck up the marinade but that can be difficult when you’re only using a little bit of the marinade. The best way Continue reading →

Image by: wikimedia.org

Chimney starters are great. Having one has proven useful on many occasions. This tool is handy especially when you have to cook on a barbecue grill for a long period of time.

One of the key things to barbecuing is you never want to have your heat too high. This will only dry out the meat really quickly and in the worst case, burn the meat. By using the chimney Continue reading →

Image by: furiousgrill.com

When you’re barbecuing and your meat turns out to be a little on the dry side, try adding more moisture. one way of doing so is using a half apple juice and half cider vinegar mix that keeps your meat moist with nice flavors.

Using a brush tends to wash away your dry rub while it’s Continue reading →