Here, we offer the top-tips for overall successful outdoor cooking.  The following are several tips which will make all of your meals worth talking about.

Tip a. Probably the best, and first, thing would be to make sure you are using the correct method for cooking the meat you are trying to prepare.  For example, do not choose 'grilling' when you cook ribs or briskets.  Those should be cooked with the lid down slowly with lower heats.  Lower heats help to retain more moisture in the pit.  Other, more naturally tender meats can be grilled over high, dry heat with the lid up.  They will do just fine.

Tip b. Contrary to what you may have heard elsewhere, the best flavoring/seasoning that you can use would be fresh ground black pepper (tellicherry peppercorns are the best) and kosher salt.  It will not dry out the meat when applied just prior to cooking. 

Tip c. When cooking more tender cuts of meat over higher temperatures ... i.e. "grilling", make sure you get a good "sear" on the meat.  Don't turn the meat over until the surface has become dark browned.  If it is just light brown, then you will not be receiving the best flavors.  If you have difficulty in making this happen and still want to maintain your desired doneness, then consider either a thicker piece of meat or try chilling the meat to about 35-40° just prior to cooking. See our prior newsletter on Searing

Tip d.  Use your instant read meat thermometer to judge when your meat is done to perfection.  All too many people will guess when the meat is done and then be disappointed when it is dried out or under done.  With the use of a meat thermometer, you can insure consistent results every time.  Your thermometer will not lie!

Tip e.  This one is sort of kin to the first item above.  Go visit your butcher and get him to make recommendations based upon what you would like to cook.  He is an "expert" who can be a valuable resource.  He will also be able to make suggestions that you may not have considered before.  After all, this is a learning process!

Tip f.  Serve the meat at it's peak.  Personally, we really want to make sure the rest of the meal is done when the meat is done.  We do not want to allow the meat to sit unnecessarily when the other items are still being prepared.  It is a symphony.  Make sure that the rest of the meal is ready and waiting on the meat.  If doing steaks and chops, then serve immediately.  If doing butts, briskets, roasts, turkeys, chickens...allow them to "rest" a few minutes to reabsorb some of the moisture before slicing.

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