...And I need some tips!

No matter how hard I try, my BBQs always end up very well-charred... How do you make sure your BBQs turn out tasty???

And while we're at it... What's your fave BBQ recipe??? Best marinade, spice mix... Tell me

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Si à travers nos veines coule encore le sang...
Si dans les jeux d'enfants on entend encore l'accent...
Si nous sentons encore l'espoir de nos grands-parents...
Si dans les voiles du large souffle encore le vent...
Y'a jamais eu de Grand Dérangement.

best hints I can give you is use low heat and don't put the sauce on untill the meat is almost cooked all the way

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my favorite sauce is Tony Roma's Carolina Honey - I use it to marinate my food first for however much time I have that day... then I throw the food on my gas grill and I don't follow the low heat theory, as much as the indirect heat. I leave it on and flip once. Of course the only thing I make this way is chicken... always plenty moist on the inside and flavorful.

If its always turning out well charred, I think the key is lower heat or don't leave it on the grill for so long. You'll have to experiment a little to get used to how fast your grill cooks. Luckily, you know how long it takes to cook it too much, so if you remove the food a couple of minutes earlier, you should be in decent shape.
And Maddy is right, only flip it once.

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The food is being cooked at too hot a temperature. If you are using coal, wait until the coals are all white before putting the meat on. If you are using a gas grill, turn down the flame to medium.

As for marinades, I have a recipe for a red wine marinade with garlic, vinegar, sesame oil, ginger, and a touch of thyme that is to die for.


rabbit

Let the coals (you are using coals?) nearly die out or at least turn to partial ash and then push 1/2 of the to each side out of the way of the middle of the BBQ where you are going to place your meat to be cooked.Whatever you choose should be cooked in the heat and not over the direct flame of the burning coals. Do not poke anything into it while cooking,use tongs only and turn over only once. Strive for a seared outside and medium rare inside.

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