Grilling Techniques
- Bring a sturdy side table to accommodate seasonings, sauces, and grilling tools.
- Neither a small gas nor charcoal grill has the space to allow 2-zone cooking. Create a “safety” zone by placing a wire cooling rack next to the grill. Move food there when flare-ups occur.
- Keep hot foods hot and cold foods cold. Use separate coolers for food and beverages.
- At home, we always use natural lump charcoal. But for tailgating and picnicking, charcoal briquettes heat more evenly and are more predictable.
- Conserve grill space by bringing a butane-fueled burner to warm barbecue sauce, sauté onions, or reheat side dishes like baked beans.
- Always pack extra fuel, whether using propane or charcoal.
- Do as much prep work as you can at home.
- Make arrangements for the safe disposal of spent charcoal and propane canisters.
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