A barbecue can spice up your event: Grill 40-60 steaks or 30 chicken halves at once with a rental barbecue or rotisserie. Use sauces or glazes to enhance the flavor (generally added in the final stages of cooking) or marinades (generally added overnight/hours before cooking).
Tips
- Cover the firebox with heavy-duty aluminum foil to reflect heat for maximum cooking and to make cleanup easy.
- Spray the grill with cooking spray to prevent sticking.
- Cover the firebox with a bed of gravel 1" deep to provide draft and even heat distribution.
- Use 1/3 of the grill for a cooling area.
- Cover the cooking area with hardwood briquettes for more uniform heat than lump charcoal.
- Mound briquets in center of grill.
- Soak briquets with charcoal lighter fluid.
- Space coals l; 2" apart to grill, or bank on both sides to .rotisserie.
- Barbecue when charcoal is covered with fine ash (about 30 - 45 minute,-).
- Knock ash from briquets during cooking to maintain temperature.
- Position grill or spit close to/away from heat to control temperature.
Checklist
Skewers
Gravel
Matches
Twine
Hardwood briquets
Apron
Meat thermometer
Charcoal lighter fuel
Oven mit
Basting brush
Water
Seasonings
Caning knife/fork
Hickory chips
Disposal bags
Spatula/tongs
Heavy-duty aluminum foil
Cleanup items |
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