{"appState":{"pageLoadApiCallsStatus":true},"categoryState":{"relatedCategories":{"headers":{"timestamp":"2023-01-02T12:01:07+00:00"},"categoryId":33863,"data":{"title":"Grilling & BBQ","slug":"grilling-bbq","image":{"src":null,"width":0,"height":0},"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"parentCategory":{"categoryId":33859,"title":"Recipes","slug":"recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"}},"childCategories":[],"description":"Fire up the grill and add a little kick to your outdoor delicacies with these saucy, smoky recipes. (Vegetarians welcome!)","relatedArticles":{"self":"https://dummies-api.dummies.com/v2/articles?category=33863&offset=0&size=5"},"hasArticle":true,"hasBook":true,"articleCount":15,"bookCount":4},"_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":15,"items":[{"headers":{"creationTime":"2016-03-26T11:22:26+00:00","modifiedTime":"2022-06-23T14:34:19+00:00","timestamp":"2022-09-14T18:19:44+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"6 Top Tips for Grilling","strippedTitle":"6 top tips for grilling","slug":"6-top-tips-for-grilling","canonicalUrl":"","seo":{"metaDescription":"Explore these tips for flavoring your food, fueling your fire, and organizing your grill space, and you'll be a Grill Sergeant in no time!","noIndex":0,"noFollow":0},"content":"Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results.\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Practice patience with your fire.</b> Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Organize your grill space.</b> Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Flavor your food.</b> Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Don't skimp on fuel.</b> Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Police the fire!</b> A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal.</p>\r\n<p class=\"child-para\">Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Figure out when food is done.</b> Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry.</p>\r\n<p class=\"child-para\">You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.</p>\r\n</li>\r\n</ul>","description":"Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results.\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Practice patience with your fire.</b> Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Organize your grill space.</b> Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Flavor your food.</b> Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Don't skimp on fuel.</b> Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Police the fire!</b> A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal.</p>\r\n<p class=\"child-para\">Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Figure out when food is done.</b> Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry.</p>\r\n<p class=\"child-para\">You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.</p>\r\n</li>\r\n</ul>","blurb":"","authors":[{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}},{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. 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Check out these guidelines on shopping for and using a grill, as well as two basic grilling methods.","noIndex":0,"noFollow":0},"content":"Grilling is one of the most popular and enjoyable social activities that combines the enjoyment of good food and friends. But if you’re just starting out in the wonderful world of grilling, it can seem intimidating at first. To help you get started, check out some guidelines on shopping for a grill, learn the two basic methods of grilling, and read some helpful tips for grilling success.","description":"Grilling is one of the most popular and enjoyable social activities that combines the enjoyment of good food and friends. But if you’re just starting out in the wonderful world of grilling, it can seem intimidating at first. To help you get started, check out some guidelines on shopping for a grill, learn the two basic methods of grilling, and read some helpful tips for grilling success.","blurb":"","authors":[{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}},{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. 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She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b data-author-id=\"9429\">John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470421291&quot;]}]\" id=\"du-slot-63221b2ac7ee4\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470421291&quot;]}]\" id=\"du-slot-63221b2ac89b2\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":152349,"title":"Tips for Choosing a Charcoal or Gas Grill","slug":"tips-for-choosing-a-charcoal-or-gas-grill","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152349"}},{"articleId":152431,"title":"Direct versus Indirect Grilling","slug":"direct-versus-indirect-grilling","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152431"}},{"articleId":152362,"title":"6 Top Tips for Grilling","slug":"6-top-tips-for-grilling","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152362"}}],"content":[{"title":"Tips for choosing a charcoal or gas grill","thumb":null,"image":null,"content":"<p>Because the two most popular grills are vastly different, buyers are faced with a difficult question: Should I buy charcoal or gas? If you&#8217;re in the middle of this great grill debate, don&#8217;t worry. The following list, which compares the major features of those two basic types of grills, can help you make a decision:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Cost:</b> Gas has a much larger initial investment, from $150 up to $5,000 and more! Charcoal grills, on the other hand, fall into the $50 to $450 range.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Flavor:</b> Because taste is so subjective and personal, the debate will continue forever regarding whether charcoal or gas grilling produces superior flavor. Multitudes of taste tests have demonstrated that most people can&#8217;t tell the difference between the two. However, despite the many advances in the gas grill industry, a charcoal grill still gives a better — or at least, different — flavor than a gas grill.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Temperature capabilities:</b> Because consumers have demanded grills that can achieve the kind of searing and light char that has in the past been possible only at professional steakhouses, BTUs and heat have been increased dramatically.</p>\n<p class=\"child-para\">Charcoal grills, for example, can go above 500 degrees, so they cook food faster and sear better. The only caveat with these grills is that you must watch your food closely. A gas grill usually stays below 500 degrees, and so food takes longer to cook. However, some gas models, including those from Weber, now have embedded burners that can reach 900 degrees.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Convenience:</b> Convenience is a major factor for most people. Many folks are often pressed for time these days, particularly during the week, and use a gas grill during the week and a charcoal grill for the weekends.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ease of lighting the grill:</b> Gas grills are a snap to light. You simply turn on the gas, push the igniter button, and adjust the control to high. Wait about 10 minutes, and you&#8217;re ready to cook.</p>\n<p class=\"child-para\">Many people would argue otherwise, but charcoal grills are <i>not</i> difficult to light. The fact is that charcoal grills are extremely easy to light and take only about 30 minutes to reach a medium stage of heat. Using a chimney starter can shave another 15 minutes off that time.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ease of maintaining the temperature:</b> Gas grills have adjustable flame controls, so turning the heat up or down is as simple as turning a knob; they also offer a steady supply of heat. Charcoal grills, on the other hand, are more difficult to manage. They usually come with a damper control that allows you to adjust the amount of oxygen and therefore the amount of heat and fire in the grill, but adjusting the heat to your liking takes more attention than a simple turn of a knob.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Practicality for cold winter months:</b> Because a gas grill requires so little effort to use, you can grill with it year-round. Building a fire isn&#8217;t fun when outdoor temperatures drop, so most people are far less inclined to grill out during the off-season with a charcoal grill.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Ease of grill maintenance:</b> Gas grills are easy to clean and maintain because they don&#8217;t have the sooty build-up or the ash deposits left by a charcoal grill. Charcoal grills, on the other hand, require more scrubbing to remove the soot, burned on fat, and ashes.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Cosmetic appeal:</b> This one&#8217;s a tie. You have dozens of attractive grills to choose from, whether you&#8217;re cooking with charcoal or gas. Grills come in all sorts of styles, including high-tech, contemporary, gleaming stainless steel, or wonderful bright-colored porcelain enamel. Choose from bright red, cobalt blue, or teal. Even painted gas grills come in colors like hunter green or burgundy.</p>\n</li>\n</ul>\n"},{"title":"Direct versus indirect grilling","thumb":null,"image":null,"content":"<p>If your grilling experience is limited to roasting a hot dog on a branch over an open fire when you were a kid at camp, you&#8217;ve just scratched the surface of what can be a very exciting (and somewhat intimidating) way to cook. To start your grilling journey, two key terms to know are direct and indirect — the two basic methods of grilling.</p>\n<h2>Searing food with direct, no-frills grilling</h2>\n<p><i>Direct grilling</i> means that the food is placed on the grill directly over the full force of the heat source, whether it&#8217;s charcoal, hardwood, or gas. (See the figure below.) Just about every food, from meats to vegetables, can be grilled directly over fire, including hamburgers, hot dogs, pork chops, lamb chops, boneless chicken breasts, beef tenderloins, and all types of fish and shellfish.</p>\n<p>Grilling over direct, intense heat sears the food, coating its exterior with a tasty brown crust that&#8217;s loaded with flavor. Steamed or boiled foods don&#8217;t have this flavor advantage, nor do foods that are stir-fried or microwaved. The techniques of sautéing, deep-frying, roasting, and broiling create this crusty effect, but grilling rewards you with a seared crust <i>and</i> the extra benefit of smoky flavoring that comes from the charcoal, wood chips, or hardwood chunks.</p>\n<p class=\"Warning\">The primary difficulty with direct grilling is that you must watch your food closely to prevent it from burning.</p>\n<p>On a charcoal grill, the coals should be spread in a solid layer that extends about 1 to 2 inches beyond the edges of the food. In most cases, the <i>grill grid</i> — the metal latticework you place the food on — is placed 4 to 6 inches from the heat.</p>\n<div class=\"imageBlock\" style=\"width: 350px;\">\n<p><img loading=\"lazy\" src=\"https://www.dummies.com/wp-content/uploads/428439.image0.jpg\" alt=\"The placement of coals depends on the type of grilling you're doing. [Credit: ©Liz Kurtzman]\" width=\"350\" height=\"181\" /></p>\n<div class=\"imageCredit\">© Liz Kurtzman</div>\n<div class=\"imageCaption\">The placement of coals depends on the type of grilling you&#8217;re doing.</div>\n</div>\n<h2>Staying away from the heat: Indirect grilling</h2>\n<p><i>Indirect grilling</i> grills foods slowly, off to one side of the heat source, usually over a drip pan in a covered grill (see the figure above). Indirect grilling has a multitude of advantages:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>It slows down the cooking process.</b> How many times have you used direct grilling to cook chicken and ended up with skin charred beyond recognition and meat that&#8217;s practically raw in the center? With indirect grilling, food is cooked in a covered grill by heat that never directly touches it, and is comparable to oven roasting.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Indirect cooking actually gives you two types of fires (or two levels of heat) in one grill.</b> You have a direct fire that can be used to sear food and an indirect fire to cook food slowly and thoroughly.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Indirect grilling eliminates the possibility of dangerous flare-ups.</b> Fat drips from the food into the drip pan, rather than onto the hot coals, lava rocks, or ceramic briquettes.</p>\n</li>\n</ul>\n<p>Indirectly grill any large cuts of meat or whole birds, poultry pieces, pork tenderloins, ribs, or large roasts for delicious results.</p>\n"},{"title":"6 top tips for grilling","thumb":null,"image":null,"content":"<p>Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results.</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Practice patience with your fire.</b> Never put food on a grill that isn&#8217;t ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Organize your grill space.</b> Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it&#8217;s at its peak.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Flavor your food.</b> Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Don&#8217;t skimp on fuel.</b> Be sure to build a fire that won&#8217;t lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it&#8217;s better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Police the fire!</b> A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you&#8217;ll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal.</p>\n<p class=\"child-para\">Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Figure out when food is done.</b> Unfortunately, overcooked food doesn&#8217;t have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry.</p>\n<p class=\"child-para\">You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.</p>\n</li>\n</ul>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Two years","lifeExpectancySetFrom":"2022-03-09T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":207679},{"headers":{"creationTime":"2021-08-09T19:26:55+00:00","modifiedTime":"2021-10-26T13:54:24+00:00","timestamp":"2022-09-14T18:18:42+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"BBQ Desserts","strippedTitle":"bbq desserts","slug":"bbq-desserts","canonicalUrl":"","seo":{"metaDescription":"Discover the perfect desserts to end your barbecue feast. From classic grilled peaches and grilled peach cobbler to smoked whipped cream.","noIndex":0,"noFollow":0},"content":"Desserts are an integral part of the dining experience, and a <a href=\"https://www.dummies.com/food-drink/cooking/grilling/bbq-for-dummies-cheat-sheet/\">barbecue</a> meal is no different. What you enjoy after your meal can be just as memorable as what you eat for your meal.\r\n\r\n[caption id=\"attachment_287112\" align=\"alignnone\" width=\"556\"]<img class=\"size-full wp-image-287112\" src=\"https://www.dummies.com/wp-content/uploads/bbq-grilled-peaches.jpg\" alt=\"grilled peaches\" width=\"556\" height=\"371\" /> © AS Food Studio / Shutterstock.com[/caption]\r\n<h2 id=\"tab1\" >Grilled Peaches</h2>\r\n<strong>Prep time:</strong> 10 minutes\r\n\r\n<strong>Cook time:</strong> 30 minutes\r\n\r\n<strong>Yield:</strong> 8 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">2 tablespoons powdered sugar</p>\r\n<p style=\"padding-left: 40px;\">1 cup heavy cream</p>\r\n<p style=\"padding-left: 40px;\">1/2 tablespoon vanilla</p>\r\n<p style=\"padding-left: 40px;\">4 fresh ripe peaches, halved and pitted</p>\r\n<p style=\"padding-left: 40px;\">1/4 cup honey</p>\r\n<p style=\"padding-left: 40px;\">1 lime, juiced</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 350 degrees F.</li>\r\n \t<li>Chill a mixing bowl in the freezer for 10 minutes.</li>\r\n \t<li>In the chilled bowl, add the powdered sugar, cream, and vanilla, and mix, starting on low speed and gradually increasing the speed until the mixture forms peaks.</li>\r\n \t<li>Refrigerate and set aside.</li>\r\n \t<li>Place the peach halves on the grate over direct heat, flat side down.</li>\r\n \t<li>Grill the peaches until they are slightly tender and have a slight char, about 20 minutes.</li>\r\n \t<li>Remove the peaches from the grill and set on a plate, flat side up.</li>\r\n \t<li>Drizzle the peaches with honey and then lime juice.</li>\r\n \t<li>Top with the whipped cream and serve.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 177 (From Fat 101); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 12mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 1g.</em>\r\n<h2 id=\"tab2\" >Grilled Peach Cobbler</h2>\r\n<strong>Prep time:</strong> 20 minutes\r\n\r\n<strong>Cook time:</strong> 1 hour\r\n\r\n<strong>Yield:</strong> 8 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">1 quart peaches, peeled, pitted, and diced</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup sugar</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup light brown sugar</p>\r\n<p style=\"padding-left: 40px;\">3 tablespoons cornstarch</p>\r\n<p style=\"padding-left: 40px;\">1 teaspoon cinnamon</p>\r\n<p style=\"padding-left: 40px;\">1 tablespoon lemon juice</p>\r\n<p style=\"padding-left: 40px;\">2 frozen premade piecrusts</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 350 degrees F.</li>\r\n \t<li>In a mixing bowl, add the peaches, sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir lightly to mix.</li>\r\n \t<li>Grease a medium (8- to 10-inch) cast-iron skillet and line with a piecrust thawed enough to be pliable.</li>\r\n \t<li>Pour the peach mixture into the piecrust.</li>\r\n \t<li>Use the second piecrust to cover. Cut out a design if you like.</li>\r\n \t<li>Place on the smoker over indirect heat.</li>\r\n \t<li>Cook in the smoker for 1 hour.</li>\r\n \t<li>Remove from the smoker, let cool slightly, and serve hot.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 320 (From Fat 103); Fat 11g (Saturated 4g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 3g.</em>\r\n<h2 id=\"tab3\" >Grilled Bananas Foster</h2>\r\n<strong>Prep time:</strong> 20 minutes\r\n\r\n<strong>Cook time:</strong> 10 minutes\r\n\r\n<strong>Yield:</strong> 4 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">2 whole bananas sliced lengthwise and cut in half</p>\r\n<p style=\"padding-left: 40px;\">4 tablespoons butter</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup brown sugar</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup Peg Leg Porker Bourbon or bourbon or rum of your choice</p>\r\n<p style=\"padding-left: 40px;\">1 pint vanilla bean ice cream</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 250 degrees F.</li>\r\n \t<li>Put the bananas on the grill, flat side down, over direct heat.</li>\r\n \t<li>Grill for 2 to 5 minutes and get a little char on them.</li>\r\n \t<li>Remove from the grill and set aside.</li>\r\n \t<li>In a steel or cast-iron skillet, place the butter and brown sugar.</li>\r\n \t<li>Place on the grill, stirring constantly, until the butter and sugar are melted together.</li>\r\n \t<li>Add the bourbon, and using a long stick lighter, light the dish on fire. <strong><em>Note:</em></strong> Be very careful about your surroundings and the grill or smoker hood. The flames can extend about 18 to 20 inches, so make sure that you have a clear area to flambé.</li>\r\n \t<li>Let the skillet flame up, constantly stirring.</li>\r\n \t<li>Put the bananas into the skillet and cook for approximately 3 minutes, until the flame goes out.</li>\r\n \t<li>Divide the ice cream between 4 bowls.</li>\r\n \t<li>Ladle the bananas over the ice cream and enjoy.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 554 (From Fat 261); Fat 29g (Saturated 18g); Cholesterol 129mg; Sodium 153mg; Carbohydrate 55g (Dietary Fiber 2g); Protein 5g.</em>\r\n<h2 id=\"tab4\" >Smoked Whipped Cream</h2>\r\n<strong>Prep time:</strong> 10 minutes\r\n\r\n<strong>Cook time:</strong> 20 minutes\r\n\r\n<strong>Yield:</strong> 8 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">1 cup cold whipping cream</p>\r\n<p style=\"padding-left: 40px;\">2 quarts ice cubes</p>\r\n<p style=\"padding-left: 40px;\">2 tablespoons powdered sugar</p>\r\n<p style=\"padding-left: 40px;\">1/2 teaspoon vanilla</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 200 degrees F.</li>\r\n \t<li>In a nonreactive dish, place the whipping cream.</li>\r\n \t<li>Place that dish in a stainless-steel bowl, and surround the dish with ice.</li>\r\n \t<li>Place the bowl on the smoker over indirect heat.</li>\r\n \t<li>Lightly smoke for 20 minutes; then remove from the smoker.</li>\r\n \t<li>Add the powdered sugar and vanilla.</li>\r\n \t<li>Pour any remaining ice or water out of the stainless-steel bowl and pour the cream into it.</li>\r\n \t<li>Whip until the cream forms peaks.</li>\r\n \t<li>Chill for at least 1 hour before serving.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 110 (From Fat 99); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 11mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 1g.</em>","description":"Desserts are an integral part of the dining experience, and a <a href=\"https://www.dummies.com/food-drink/cooking/grilling/bbq-for-dummies-cheat-sheet/\">barbecue</a> meal is no different. What you enjoy after your meal can be just as memorable as what you eat for your meal.\r\n\r\n[caption id=\"attachment_287112\" align=\"alignnone\" width=\"556\"]<img class=\"size-full wp-image-287112\" src=\"https://www.dummies.com/wp-content/uploads/bbq-grilled-peaches.jpg\" alt=\"grilled peaches\" width=\"556\" height=\"371\" /> © AS Food Studio / Shutterstock.com[/caption]\r\n<h2 id=\"tab1\" >Grilled Peaches</h2>\r\n<strong>Prep time:</strong> 10 minutes\r\n\r\n<strong>Cook time:</strong> 30 minutes\r\n\r\n<strong>Yield:</strong> 8 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">2 tablespoons powdered sugar</p>\r\n<p style=\"padding-left: 40px;\">1 cup heavy cream</p>\r\n<p style=\"padding-left: 40px;\">1/2 tablespoon vanilla</p>\r\n<p style=\"padding-left: 40px;\">4 fresh ripe peaches, halved and pitted</p>\r\n<p style=\"padding-left: 40px;\">1/4 cup honey</p>\r\n<p style=\"padding-left: 40px;\">1 lime, juiced</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 350 degrees F.</li>\r\n \t<li>Chill a mixing bowl in the freezer for 10 minutes.</li>\r\n \t<li>In the chilled bowl, add the powdered sugar, cream, and vanilla, and mix, starting on low speed and gradually increasing the speed until the mixture forms peaks.</li>\r\n \t<li>Refrigerate and set aside.</li>\r\n \t<li>Place the peach halves on the grate over direct heat, flat side down.</li>\r\n \t<li>Grill the peaches until they are slightly tender and have a slight char, about 20 minutes.</li>\r\n \t<li>Remove the peaches from the grill and set on a plate, flat side up.</li>\r\n \t<li>Drizzle the peaches with honey and then lime juice.</li>\r\n \t<li>Top with the whipped cream and serve.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 177 (From Fat 101); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 12mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 1g.</em>\r\n<h2 id=\"tab2\" >Grilled Peach Cobbler</h2>\r\n<strong>Prep time:</strong> 20 minutes\r\n\r\n<strong>Cook time:</strong> 1 hour\r\n\r\n<strong>Yield:</strong> 8 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">1 quart peaches, peeled, pitted, and diced</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup sugar</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup light brown sugar</p>\r\n<p style=\"padding-left: 40px;\">3 tablespoons cornstarch</p>\r\n<p style=\"padding-left: 40px;\">1 teaspoon cinnamon</p>\r\n<p style=\"padding-left: 40px;\">1 tablespoon lemon juice</p>\r\n<p style=\"padding-left: 40px;\">2 frozen premade piecrusts</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 350 degrees F.</li>\r\n \t<li>In a mixing bowl, add the peaches, sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir lightly to mix.</li>\r\n \t<li>Grease a medium (8- to 10-inch) cast-iron skillet and line with a piecrust thawed enough to be pliable.</li>\r\n \t<li>Pour the peach mixture into the piecrust.</li>\r\n \t<li>Use the second piecrust to cover. Cut out a design if you like.</li>\r\n \t<li>Place on the smoker over indirect heat.</li>\r\n \t<li>Cook in the smoker for 1 hour.</li>\r\n \t<li>Remove from the smoker, let cool slightly, and serve hot.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 320 (From Fat 103); Fat 11g (Saturated 4g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 3g.</em>\r\n<h2 id=\"tab3\" >Grilled Bananas Foster</h2>\r\n<strong>Prep time:</strong> 20 minutes\r\n\r\n<strong>Cook time:</strong> 10 minutes\r\n\r\n<strong>Yield:</strong> 4 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">2 whole bananas sliced lengthwise and cut in half</p>\r\n<p style=\"padding-left: 40px;\">4 tablespoons butter</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup brown sugar</p>\r\n<p style=\"padding-left: 40px;\">1/2 cup Peg Leg Porker Bourbon or bourbon or rum of your choice</p>\r\n<p style=\"padding-left: 40px;\">1 pint vanilla bean ice cream</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 250 degrees F.</li>\r\n \t<li>Put the bananas on the grill, flat side down, over direct heat.</li>\r\n \t<li>Grill for 2 to 5 minutes and get a little char on them.</li>\r\n \t<li>Remove from the grill and set aside.</li>\r\n \t<li>In a steel or cast-iron skillet, place the butter and brown sugar.</li>\r\n \t<li>Place on the grill, stirring constantly, until the butter and sugar are melted together.</li>\r\n \t<li>Add the bourbon, and using a long stick lighter, light the dish on fire. <strong><em>Note:</em></strong> Be very careful about your surroundings and the grill or smoker hood. The flames can extend about 18 to 20 inches, so make sure that you have a clear area to flambé.</li>\r\n \t<li>Let the skillet flame up, constantly stirring.</li>\r\n \t<li>Put the bananas into the skillet and cook for approximately 3 minutes, until the flame goes out.</li>\r\n \t<li>Divide the ice cream between 4 bowls.</li>\r\n \t<li>Ladle the bananas over the ice cream and enjoy.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 554 (From Fat 261); Fat 29g (Saturated 18g); Cholesterol 129mg; Sodium 153mg; Carbohydrate 55g (Dietary Fiber 2g); Protein 5g.</em>\r\n<h2 id=\"tab4\" >Smoked Whipped Cream</h2>\r\n<strong>Prep time:</strong> 10 minutes\r\n\r\n<strong>Cook time:</strong> 20 minutes\r\n\r\n<strong>Yield:</strong> 8 servings\r\n<h3>Ingredients:</h3>\r\n<p style=\"padding-left: 40px;\">1 cup cold whipping cream</p>\r\n<p style=\"padding-left: 40px;\">2 quarts ice cubes</p>\r\n<p style=\"padding-left: 40px;\">2 tablespoons powdered sugar</p>\r\n<p style=\"padding-left: 40px;\">1/2 teaspoon vanilla</p>\r\n\r\n<h3>Directions</h3>\r\n<ol>\r\n \t<li>Preheat the grill or smoker to 200 degrees F.</li>\r\n \t<li>In a nonreactive dish, place the whipping cream.</li>\r\n \t<li>Place that dish in a stainless-steel bowl, and surround the dish with ice.</li>\r\n \t<li>Place the bowl on the smoker over indirect heat.</li>\r\n \t<li>Lightly smoke for 20 minutes; then remove from the smoker.</li>\r\n \t<li>Add the powdered sugar and vanilla.</li>\r\n \t<li>Pour any remaining ice or water out of the stainless-steel bowl and pour the cream into it.</li>\r\n \t<li>Whip until the cream forms peaks.</li>\r\n \t<li>Chill for at least 1 hour before serving.</li>\r\n</ol>\r\n<strong><em>Per serving: </em></strong><em>Calories 110 (From Fat 99); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 11mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 1g.</em>","blurb":"","authors":[{"authorId":34400,"name":"Carey Bringle","slug":"carey-bringle","description":"","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34400"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Grilled Peaches","target":"#tab1"},{"label":"Grilled Peach Cobbler","target":"#tab2"},{"label":"Grilled Bananas Foster","target":"#tab3"},{"label":"Smoked Whipped Cream","target":"#tab4"}],"relatedArticles":{"fromBook":[{"articleId":277759,"title":"BBQ For Dummies Cheat 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Dip)","slug":"baba-ghanoush-eggplant-dip","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201456"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282741,"slug":"bbq-for-dummies","isbn":"9781119592457","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"amazon":{"default":"https://www.amazon.com/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119592453-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119592453/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/bbq-for-dummies-cover-9781119592457-203x255.jpg","width":203,"height":255},"title":"BBQ For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"","authors":[{"authorId":34400,"name":"Carey Bringle","slug":"carey-bringle","description":"","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34400"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119592457&quot;]}]\" id=\"du-slot-63221b02e3290\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119592457&quot;]}]\" id=\"du-slot-63221b02e3cf0\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2021-08-09T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":287135},{"headers":{"creationTime":"2021-02-18T02:40:54+00:00","modifiedTime":"2021-09-20T18:11:22+00:00","timestamp":"2022-09-14T18:18:38+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"BBQ For Dummies Cheat Sheet","strippedTitle":"bbq for dummies cheat sheet","slug":"bbq-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Discover what \"barbecue\" means in different regions of the United States and explore the evolution of barbecue competitions.","noIndex":0,"noFollow":0},"content":"Barbecue can mean <em>very</em> different things in different regions of the United States. Before you head out on your next road trip, check out what to expect in the region you’re visiting and how barbecue competitions have evolved over the past 20 years.\r\n\r\n[caption id=\"attachment_277760\" align=\"alignnone\" width=\"556\"]<img class=\"size-full wp-image-277760\" src=\"https://www.dummies.com/wp-content/uploads/bbq-variety.jpg\" alt=\"variety of BBQ\" width=\"556\" height=\"313\" /> © Peruphotart / Shutterstock.com[/caption]","description":"Barbecue can mean <em>very</em> different things in different regions of the United States. Before you head out on your next road trip, check out what to expect in the region you’re visiting and how barbecue competitions have evolved over the past 20 years.\r\n\r\n[caption id=\"attachment_277760\" align=\"alignnone\" width=\"556\"]<img class=\"size-full wp-image-277760\" src=\"https://www.dummies.com/wp-content/uploads/bbq-variety.jpg\" alt=\"variety of BBQ\" width=\"556\" height=\"313\" /> © Peruphotart / Shutterstock.com[/caption]","blurb":"","authors":[{"authorId":34400,"name":"Carey Bringle","slug":"carey-bringle","description":"","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34400"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":152362,"title":"6 Top Tips for Grilling","slug":"6-top-tips-for-grilling","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152362"}}],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}},{"articleId":201456,"title":"Baba Ghanoush (Eggplant 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data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119592457&quot;]}]\" id=\"du-slot-63221afe9015b\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"BBQ styles in America","thumb":null,"image":null,"content":"<p>Barbecue has many different definitions, but in the United States, it means cooking low and slow over or with wood. What type of meat you cook and what type of <a href=\"https://dummies-wp-admin.dummies.com/food-drink/cooking/grilling/bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet/\" target=\"_blank\" rel=\"noopener\">sauce</a> you put on that meat after it’s cooked — or just before it finishes cooking — varies depending on the region. Each region is known for its own style:</p>\n<ul>\n<li><strong>Alabama:</strong> Pork and chicken with Alabama white sauce</li>\n<li><strong>Eastern Carolina:</strong> Chopped whole hog with vinegar sauce</li>\n<li><strong>Western Carolina:</strong> Chopped, sliced, or pulled pork shoulder with vinegar sauce</li>\n<li><strong>South Carolina:</strong> Whole hog with mustard sauce</li>\n<li><strong>Georgia:</strong> Chopped pork and chicken usually with a sweet sauce</li>\n<li><strong>Kansas City:</strong> All meats with a thick, tangy sauce</li>\n<li><strong>St. Louis:</strong> Pork and chicken with a sweet, thick sauce</li>\n<li><strong>West Tennessee:</strong> Pulled pork and chicken and dry ribs with a tomato-based sauce</li>\n<li><strong>East Texas:</strong> Chopped beef or pork simmered in sauce</li>\n<li><strong>Central Texas:</strong> Brisket and beef ribs, usually seasoned with just salt and pepper, no sauce</li>\n</ul>\n"},{"title":"BBQ competitions then and now","thumb":null,"image":null,"content":"<p>Barbecue competitions are much different now than they were, say, 20 years ago. Back then it was all about everyday barbecue — what you would feed your family. You cooked the way you normally cook — you threw a large party and put aside a box for the judge.</p>\n<p>Back in the day, onsite judging was big, so you had a chance to woo the judge with your stories and personality. That still happens at the Memphis in May BBQ Competition, but things elsewhere in the competition world have changed dramatically.</p>\n<p>The late 1990s and early 2000s saw a dramatic rise in barbecue competitions. The rise of the Kansas City BBQ Society exploded the number of competitions across the country and made competing more affordable than ever. Competitions became more formalized, with big organizations and circuits around the country. As a result, the landscape changed as far as what cooks turned in.</p>\n<p>Competition barbecue now is all about the judge tasting just one or a very few bites. Competitors use every tip and trick in the book to make sure that the one bite is the best in the field. Some cooks use injections; others use phosphates or pink salt to get the desired smoke ring on their meat.</p>\n<p>Judges today want the meat to look a standard way and have a standard flavor profile. Some sauces are known as winners, so multiple teams may use the same sauce.</p>\n<p>Competitions aren’t about individual taste anymore but about what the judge is looking for in a flavor profile. If your barbecue is outside that norm, in some circuits, you’re out before you even get started.</p>\n<p>So, is competition barbecue good today? The answer is that it may be good for one or two bites, but you may not want to eat a full plate of it.</p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2021-09-20T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":277759},{"headers":{"creationTime":"2016-03-27T16:49:17+00:00","modifiedTime":"2016-03-27T16:49:17+00:00","timestamp":"2022-09-14T18:13:46+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","strippedTitle":"bbq sauces, rubs and marinades for dummies cheat sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Boost the flavor of your barbecued meats by knowing how to use sauces, rubs, and marinades. But before you barbecue (or BBQ), familiarize yourself with safety t","noIndex":0,"noFollow":0},"content":"<p>Boost the flavor of your barbecued meats by knowing how to use sauces, rubs, and marinades. But before you barbecue (or BBQ), familiarize yourself with safety tips to avoid accidents and know how to buy the most flavorful meat for your meal. And if you're new to barbecuing, smoking, or grilling, avoid some common rookie mistakes that can ruin your best efforts.</p>\n","description":"<p>Boost the flavor of your barbecued meats by knowing how to use sauces, rubs, and marinades. But before you barbecue (or BBQ), familiarize yourself with safety tips to avoid accidents and know how to buy the most flavorful meat for your meal. And if you're new to barbecuing, smoking, or grilling, avoid some common rookie mistakes that can ruin your best efforts.</p>\n","blurb":"","authors":[{"authorId":9537,"name":"Traci Cumbay","slug":"traci-cumbay","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9537"}},{"authorId":9698,"name":"Tom Schneider","slug":"tom-schneider","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9698"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":165222,"title":"Five Rookie Mistakes to Avoid when Barbecuing","slug":"five-rookie-mistakes-to-avoid-when-barbecuing","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165222"}},{"articleId":165223,"title":"BBQ Safety while You Smoke or Grill","slug":"bbq-safety-while-you-smoke-or-grill","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165223"}},{"articleId":165215,"title":"BBQ Tips on Buying Meat for Grilling or Smoking","slug":"bbq-tips-on-buying-meat-for-grilling-or-smoking","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165215"}},{"articleId":165217,"title":"The Difference between BBQ Rubs, Marinades, and Sauces","slug":"the-difference-between-bbq-rubs-marinades-and-sauces","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165217"}}],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}},{"articleId":201456,"title":"Baba Ghanoush (Eggplant Dip)","slug":"baba-ghanoush-eggplant-dip","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201456"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":281984,"slug":"bbq-sauces-rubs-and-marinades-for-dummies","isbn":"9780470199145","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"amazon":{"default":"https://www.amazon.com/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0470199148-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/bbq-sauces-rubs-and-marinades-for-dummies-cover-9780470199145-169x255.jpg","width":169,"height":255},"title":"BBQ Sauces, Rubs and Marinades For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<b data-author-id=\"9537\">Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b data-author-id=\"9698\">Tom Schneider:</b> Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","authors":[{"authorId":9537,"name":"Traci Cumbay","slug":"traci-cumbay","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9537"}},{"authorId":9698,"name":"Tom Schneider","slug":"tom-schneider","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9698"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470199145&quot;]}]\" id=\"du-slot-632219da79cc0\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470199145&quot;]}]\" id=\"du-slot-632219da7a244\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":165217,"title":"The Difference between BBQ Rubs, Marinades, and Sauces","slug":"the-difference-between-bbq-rubs-marinades-and-sauces","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165217"}},{"articleId":165223,"title":"BBQ Safety while You Smoke or Grill","slug":"bbq-safety-while-you-smoke-or-grill","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165223"}},{"articleId":165215,"title":"BBQ Tips on Buying Meat for Grilling or Smoking","slug":"bbq-tips-on-buying-meat-for-grilling-or-smoking","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165215"}},{"articleId":165222,"title":"Five Rookie Mistakes to Avoid when Barbecuing","slug":"five-rookie-mistakes-to-avoid-when-barbecuing","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165222"}}],"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":207941},{"headers":{"creationTime":"2016-03-26T22:57:01+00:00","modifiedTime":"2016-03-26T22:57:01+00:00","timestamp":"2022-09-14T18:12:04+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"Apricot-Glazed Pork Chops","strippedTitle":"apricot-glazed pork chops","slug":"apricot-glazed-pork-chops","canonicalUrl":"","seo":{"metaDescription":"In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavo","noIndex":0,"noFollow":0},"content":"<p>In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish.</p>\n<img src=\"https://www.dummies.com/wp-content/uploads/87790.image0.jpg\" width=\"535\" height=\"400\" alt=\"image0.jpg\"/>\n<p><b><i>Preparation time:</i></b><i> 15 minutes</i></p>\n<p><b><i>Grilling time:</i></b><i> 10 minutes</i></p>\n<p><b><i>Yield:</i></b><i> 4 servings</i></p>\n<p class=\"recipe_ingredient\">1 piece fresh ginger</p>\n<p class=\"recipe_ingredient\">2 cloves garlic</p>\n<p class=\"recipe_ingredient\">1 cup apricot jam</p>\n<p class=\"recipe_ingredient\">3 tablespoons cider vinegar</p>\n<p class=\"recipe_ingredient\">1 tablespoon plus 1 teaspoon soy sauce</p>\n<p class=\"recipe_ingredient\">1/4 teaspoon cayenne pepper, or to taste</p>\n<p class=\"recipe_ingredient\">4 loin pork chops, cut 1-inch thick (about 2 pounds total)</p>\n<p class=\"recipe_ingredient\">Oil for brushing chops</p>\n<p class=\"recipe_ingredient_last\">Salt and pepper to taste</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Prepare a medium-hot fire in a charcoal or gas grill.</p>\n </li>\n <li><p class=\"first-para\">Grate the ginger.</p>\n </li>\n <li><p class=\"first-para\">Peel and mince the garlic.</p>\n </li>\n <li><p class=\"first-para\">In a small saucepan, combine the jam and vinegar.</p>\n </li>\n <li><p class=\"first-para\">Cook, stirring over low heat, until the jam melts.</p>\n </li>\n <li><p class=\"first-para\">Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper.</p>\n </li>\n <li><p class=\"first-para\">Remove from the heat and set the glaze aside.</p>\n </li>\n <li><p class=\"first-para\">Trim all but 1/4 inch of fat from each pork chop.</p>\n </li>\n <li><p class=\"first-para\">Brush the chops lightly with oil; sprinkle with salt and pepper.</p>\n </li>\n <li><p class=\"first-para\">Place the chops on a well-oiled grill grid.</p>\n </li>\n <li><p class=\"first-para\">Grill the chops for 3 minutes on each side.</p>\n </li>\n <li><p class=\"first-para\">Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once.</p>\n </li>\n <li><p class=\"first-para\">Cut to determine doneness.</p>\n<p class=\"child-para\">The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone.</p>\n </li>\n <li><p class=\"first-para\">Simmer the remaining glaze for 2 to 3 minutes.</p>\n </li>\n <li><p class=\"first-para\">Drizzle over the grilled chops before serving (if desired).</p>\n </li>\n</ol>","description":"<p>In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish.</p>\n<img src=\"https://www.dummies.com/wp-content/uploads/87790.image0.jpg\" width=\"535\" height=\"400\" alt=\"image0.jpg\"/>\n<p><b><i>Preparation time:</i></b><i> 15 minutes</i></p>\n<p><b><i>Grilling time:</i></b><i> 10 minutes</i></p>\n<p><b><i>Yield:</i></b><i> 4 servings</i></p>\n<p class=\"recipe_ingredient\">1 piece fresh ginger</p>\n<p class=\"recipe_ingredient\">2 cloves garlic</p>\n<p class=\"recipe_ingredient\">1 cup apricot jam</p>\n<p class=\"recipe_ingredient\">3 tablespoons cider vinegar</p>\n<p class=\"recipe_ingredient\">1 tablespoon plus 1 teaspoon soy sauce</p>\n<p class=\"recipe_ingredient\">1/4 teaspoon cayenne pepper, or to taste</p>\n<p class=\"recipe_ingredient\">4 loin pork chops, cut 1-inch thick (about 2 pounds total)</p>\n<p class=\"recipe_ingredient\">Oil for brushing chops</p>\n<p class=\"recipe_ingredient_last\">Salt and pepper to taste</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Prepare a medium-hot fire in a charcoal or gas grill.</p>\n </li>\n <li><p class=\"first-para\">Grate the ginger.</p>\n </li>\n <li><p class=\"first-para\">Peel and mince the garlic.</p>\n </li>\n <li><p class=\"first-para\">In a small saucepan, combine the jam and vinegar.</p>\n </li>\n <li><p class=\"first-para\">Cook, stirring over low heat, until the jam melts.</p>\n </li>\n <li><p class=\"first-para\">Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper.</p>\n </li>\n <li><p class=\"first-para\">Remove from the heat and set the glaze aside.</p>\n </li>\n <li><p class=\"first-para\">Trim all but 1/4 inch of fat from each pork chop.</p>\n </li>\n <li><p class=\"first-para\">Brush the chops lightly with oil; sprinkle with salt and pepper.</p>\n </li>\n <li><p class=\"first-para\">Place the chops on a well-oiled grill grid.</p>\n </li>\n <li><p class=\"first-para\">Grill the chops for 3 minutes on each side.</p>\n </li>\n <li><p class=\"first-para\">Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once.</p>\n </li>\n <li><p class=\"first-para\">Cut to determine doneness.</p>\n<p class=\"child-para\">The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone.</p>\n </li>\n <li><p class=\"first-para\">Simmer the remaining glaze for 2 to 3 minutes.</p>\n </li>\n <li><p class=\"first-para\">Drizzle over the grilled chops before serving (if desired).</p>\n </li>\n</ol>","blurb":"","authors":[{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}},{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201456,"title":"Baba Ghanoush (Eggplant Dip)","slug":"baba-ghanoush-eggplant-dip","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201456"}},{"articleId":152431,"title":"Direct versus Indirect Grilling","slug":"direct-versus-indirect-grilling","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152431"}},{"articleId":152349,"title":"Tips for Choosing a Charcoal or Gas Grill","slug":"tips-for-choosing-a-charcoal-or-gas-grill","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152349"}}],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201456,"title":"Baba Ghanoush (Eggplant Dip)","slug":"baba-ghanoush-eggplant-dip","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201456"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282255,"slug":"grilling-for-dummies-2nd-edition","isbn":"9780470421291","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"amazon":{"default":"https://www.amazon.com/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0470421290-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/grilling-for-dummies-2nd-edition-cover-9780470421291-203x255.jpg","width":203,"height":255},"title":"Grilling For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<p><b data-author-id=\"9335\">Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b data-author-id=\"9429\">John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470421291&quot;]}]\" id=\"du-slot-6322197499951\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470421291&quot;]}]\" id=\"du-slot-632219749a1ea\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201458},{"headers":{"creationTime":"2016-03-26T22:56:59+00:00","modifiedTime":"2016-03-26T22:56:59+00:00","timestamp":"2022-09-14T18:12:04+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"Baba Ghanoush (Eggplant Dip)","strippedTitle":"baba ghanoush (eggplant dip)","slug":"baba-ghanoush-eggplant-dip","canonicalUrl":"","seo":{"metaDescription":"The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tas","noIndex":0,"noFollow":0},"content":"<p>The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tasty appetizer, served with grilled pita bread or chips.</p>\n<p><b><i>Preparation time:</i></b><i> 10 minutes</i></p>\n<p><b><i>Grilling time:</i></b><i> 15 to 20 minutes</i></p>\n<p><b><i>Yield: </i></b><i>About 1 1/2 cups</i></p>\n<p class=\"recipe_ingredient\">1 large eggplant (about 1 1/2 pounds)</p>\n<p class=\"recipe_ingredient\">1 large lemon</p>\n<p class=\"recipe_ingredient\">1 to 2 medium cloves garlic</p>\n<p class=\"recipe_ingredient\">1/4 cup plus 1 tablespoon tahini </p>\n<p class=\"recipe_ingredient\">3 tablespoons water</p>\n<p class=\"recipe_ingredient\">1 tablespoon extra-virgin olive oil, plus extra to brush eggplant</p>\n<p class=\"recipe_ingredient\">1/2 teaspoon salt, or to taste</p>\n<p class=\"recipe_ingredient\">Pepper to taste</p>\n<p class=\"recipe_ingredient_last\">2 tablespoons chopped flat-leaf parsley</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Prepare a medium-hot fire in a charcoal or gas grill.</p>\n </li>\n <li><p class=\"first-para\">Cut the eggplant in half lengthwise.</p>\n </li>\n <li><p class=\"first-para\">Brush it all over with oil.</p>\n </li>\n <li><p class=\"first-para\">Place on a lightly oiled grid, cut-side down.</p>\n </li>\n <li><p class=\"first-para\">Grill, covered, for 8 to 10 minutes a side, turning once.</p>\n<p class=\"child-para\">Grill until soft, blackened, and cooked through.</p>\n </li>\n <li><p class=\"first-para\">Transfer the eggplant to a colander over the sink, cut-side down, and allow to cool and drain.</p>\n </li>\n <li><p class=\"first-para\">When cool enough to handle, remove the charred skin.</p>\n<p class=\"child-para\">Discard any liquid and large clusters of seeds.</p>\n </li>\n <li><p class=\"first-para\">Scoop out and reserve the pulp.</p>\n </li>\n <li><p class=\"first-para\">Juice the lemon.</p>\n </li>\n <li><p class=\"first-para\">Peel and crush the garlic cloves.</p>\n </li>\n <li><p class=\"first-para\">In a food processor or blender, add the eggplant pulp, lemon juice, garlic, tahini, water, 1 tablespoon olive oil, salt, and pepper.</p>\n </li>\n <li><p class=\"first-para\">Puree into a thick paste.</p>\n </li>\n <li><p class=\"first-para\">Turn the dip into a bowl and garnish with parsley.</p>\n </li>\n <li><p class=\"first-para\">Cover and let stand at room temperature for 1 hour.</p>\n<p class=\"child-para\">Or you can refrigerate the dip overnight and return it to room temperature before serving.</p>\n </li>\n</ol>","description":"<p>The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tasty appetizer, served with grilled pita bread or chips.</p>\n<p><b><i>Preparation time:</i></b><i> 10 minutes</i></p>\n<p><b><i>Grilling time:</i></b><i> 15 to 20 minutes</i></p>\n<p><b><i>Yield: </i></b><i>About 1 1/2 cups</i></p>\n<p class=\"recipe_ingredient\">1 large eggplant (about 1 1/2 pounds)</p>\n<p class=\"recipe_ingredient\">1 large lemon</p>\n<p class=\"recipe_ingredient\">1 to 2 medium cloves garlic</p>\n<p class=\"recipe_ingredient\">1/4 cup plus 1 tablespoon tahini </p>\n<p class=\"recipe_ingredient\">3 tablespoons water</p>\n<p class=\"recipe_ingredient\">1 tablespoon extra-virgin olive oil, plus extra to brush eggplant</p>\n<p class=\"recipe_ingredient\">1/2 teaspoon salt, or to taste</p>\n<p class=\"recipe_ingredient\">Pepper to taste</p>\n<p class=\"recipe_ingredient_last\">2 tablespoons chopped flat-leaf parsley</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Prepare a medium-hot fire in a charcoal or gas grill.</p>\n </li>\n <li><p class=\"first-para\">Cut the eggplant in half lengthwise.</p>\n </li>\n <li><p class=\"first-para\">Brush it all over with oil.</p>\n </li>\n <li><p class=\"first-para\">Place on a lightly oiled grid, cut-side down.</p>\n </li>\n <li><p class=\"first-para\">Grill, covered, for 8 to 10 minutes a side, turning once.</p>\n<p class=\"child-para\">Grill until soft, blackened, and cooked through.</p>\n </li>\n <li><p class=\"first-para\">Transfer the eggplant to a colander over the sink, cut-side down, and allow to cool and drain.</p>\n </li>\n <li><p class=\"first-para\">When cool enough to handle, remove the charred skin.</p>\n<p class=\"child-para\">Discard any liquid and large clusters of seeds.</p>\n </li>\n <li><p class=\"first-para\">Scoop out and reserve the pulp.</p>\n </li>\n <li><p class=\"first-para\">Juice the lemon.</p>\n </li>\n <li><p class=\"first-para\">Peel and crush the garlic cloves.</p>\n </li>\n <li><p class=\"first-para\">In a food processor or blender, add the eggplant pulp, lemon juice, garlic, tahini, water, 1 tablespoon olive oil, salt, and pepper.</p>\n </li>\n <li><p class=\"first-para\">Puree into a thick paste.</p>\n </li>\n <li><p class=\"first-para\">Turn the dip into a bowl and garnish with parsley.</p>\n </li>\n <li><p class=\"first-para\">Cover and let stand at room temperature for 1 hour.</p>\n<p class=\"child-para\">Or you can refrigerate the dip overnight and return it to room temperature before serving.</p>\n </li>\n</ol>","blurb":"","authors":[{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}},{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}},{"articleId":152431,"title":"Direct versus Indirect Grilling","slug":"direct-versus-indirect-grilling","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152431"}},{"articleId":152349,"title":"Tips for Choosing a Charcoal or Gas Grill","slug":"tips-for-choosing-a-charcoal-or-gas-grill","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/152349"}}],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282255,"slug":"grilling-for-dummies-2nd-edition","isbn":"9780470421291","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"amazon":{"default":"https://www.amazon.com/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0470421290-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0470421290/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/grilling-for-dummies-2nd-edition-cover-9780470421291-203x255.jpg","width":203,"height":255},"title":"Grilling For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<p><b data-author-id=\"9335\">Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b data-author-id=\"9429\">John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9429,"name":"John Mariani","slug":"john-mariani","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9429"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470421291&quot;]}]\" id=\"du-slot-632219748aa07\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470421291&quot;]}]\" id=\"du-slot-632219748b380\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201456},{"headers":{"creationTime":"2016-03-26T22:49:49+00:00","modifiedTime":"2016-03-26T22:49:49+00:00","timestamp":"2022-09-14T18:11:51+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"Orange-Garlic Chicken Wings","strippedTitle":"orange-garlic chicken wings","slug":"orange-garlic-chicken-wings","canonicalUrl":"","seo":{"metaDescription":"This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any di","noIndex":0,"noFollow":0},"content":"<p>This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any dish you can possibly make on the grill.</p>\n<p><b><i>Preparation time: </i></b><i>20 minutes, plus 6 hours marinating</i></p>\n<p><b><i>Grilling time: </i></b><i>10 to 15 minutes</i></p>\n<p><b><i>Yield:</i></b><i> 8 to 10 servings</i></p>\n<p class=\"recipe_ingredient\">3 pounds chicken wings (about 15 wings)</p>\n<p class=\"recipe_ingredient\">1 orange</p>\n<p class=\"recipe_ingredient\">3 to 4 garlic cloves</p>\n<p class=\"recipe_ingredient\">2 scallions, green and white parts</p>\n<p class=\"recipe_ingredient\">2 teaspoons peeled and grated ginger</p>\n<p class=\"recipe_ingredient\">2 tablespoons soy sauce</p>\n<p class=\"recipe_ingredient\">1/4 cup peanut or corn oil</p>\n<p class=\"recipe_ingredient\">1/4 cup sesame oil</p>\n<p class=\"recipe_ingredient\">1 tablespoon plus 2 teaspoons Szechwan peppercorns, roasted and crushed</p>\n<p class=\"recipe_ingredient_last\">1 to 2 tablespoons kosher salt, or according to taste</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Rinse the chicken wings under cold running water and pat dry with paper towels.</p>\n </li>\n <li><p class=\"first-para\">Cut off the wing tips at the joint, discarding tips.</p>\n<p class=\"child-para\">Or wrap and freeze the tips to use later to add flavor to canned or homemade soups and stocks.</p>\n </li>\n <li><p class=\"first-para\">Place the wings in a large, resealable plastic bag or a shallow baking dish.</p>\n </li>\n <li><p class=\"first-para\">Grate the orange peel.</p>\n </li>\n <li><p class=\"first-para\">Peel and mince the garlic.</p>\n </li>\n <li><p class=\"first-para\">Finely chop the scallions.</p>\n </li>\n <li><p class=\"first-para\">Peel and grate the ginger.</p>\n </li>\n <li><p class=\"first-para\">In a medium mixing bowl or glass measuring cup, combine 2 1/2 tablespoons orange peel, 1 1/2 tablespoons garlic, the scallions, 2 teaspoons ginger, the peanut and sesame oils, soy sauce, and 2 teaspoons of the peppercorns.</p>\n </li>\n <li><p class=\"first-para\">Pour the marinade over the chicken wings in the bag, or dish, turning to coat all sides.</p>\n </li>\n <li><p class=\"first-para\">Seal the bag, pressing out any air, or cover the dish, and refrigerate for 6 hours or overnight.</p>\n<p class=\"child-para\">Toss occasionally to coat the wings in the marinade.</p>\n </li>\n <li><p class=\"first-para\">Prepare a medium-hot fire in a charcoal or gas grill.</p>\n </li>\n <li><p class=\"first-para\">Remove the wings from the marinade.</p>\n<p class=\"child-para\">Discard the marinade.</p>\n </li>\n <li><p class=\"first-para\">Place the chicken wings on a lightly oiled grid.</p>\n </li>\n <li><p class=\"first-para\">Grill, uncovered, for 10 to 15 minutes or until done, turning every 4 to 5 minutes to ensure even cooking and prevent the wings from charring.</p>\n<p class=\"child-para\">To test for doneness, cut into the thickest part of the wing; the meat should be white, with no trace of pink, and the juices should run clear.</p>\n </li>\n <li><p class=\"first-para\">Place the grilled wings on a large platter.</p>\n </li>\n <li><p class=\"first-para\">Combine the remaining l tablespoon Szechwan peppercorns and the kosher salt.</p>\n </li>\n <li><p class=\"first-para\">Sprinkle the mixture over the wings to taste.</p>\n </li>\n</ol>","description":"<p>This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any dish you can possibly make on the grill.</p>\n<p><b><i>Preparation time: </i></b><i>20 minutes, plus 6 hours marinating</i></p>\n<p><b><i>Grilling time: </i></b><i>10 to 15 minutes</i></p>\n<p><b><i>Yield:</i></b><i> 8 to 10 servings</i></p>\n<p class=\"recipe_ingredient\">3 pounds chicken wings (about 15 wings)</p>\n<p class=\"recipe_ingredient\">1 orange</p>\n<p class=\"recipe_ingredient\">3 to 4 garlic cloves</p>\n<p class=\"recipe_ingredient\">2 scallions, green and white parts</p>\n<p class=\"recipe_ingredient\">2 teaspoons peeled and grated ginger</p>\n<p class=\"recipe_ingredient\">2 tablespoons soy sauce</p>\n<p class=\"recipe_ingredient\">1/4 cup peanut or corn oil</p>\n<p class=\"recipe_ingredient\">1/4 cup sesame oil</p>\n<p class=\"recipe_ingredient\">1 tablespoon plus 2 teaspoons Szechwan peppercorns, roasted and crushed</p>\n<p class=\"recipe_ingredient_last\">1 to 2 tablespoons kosher salt, or according to taste</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Rinse the chicken wings under cold running water and pat dry with paper towels.</p>\n </li>\n <li><p class=\"first-para\">Cut off the wing tips at the joint, discarding tips.</p>\n<p class=\"child-para\">Or wrap and freeze the tips to use later to add flavor to canned or homemade soups and stocks.</p>\n </li>\n <li><p class=\"first-para\">Place the wings in a large, resealable plastic bag or a shallow baking dish.</p>\n </li>\n <li><p class=\"first-para\">Grate the orange peel.</p>\n </li>\n <li><p class=\"first-para\">Peel and mince the garlic.</p>\n </li>\n <li><p class=\"first-para\">Finely chop the scallions.</p>\n </li>\n <li><p class=\"first-para\">Peel and grate the ginger.</p>\n </li>\n <li><p class=\"first-para\">In a medium mixing bowl or glass measuring cup, combine 2 1/2 tablespoons orange peel, 1 1/2 tablespoons garlic, the scallions, 2 teaspoons ginger, the peanut and sesame oils, soy sauce, and 2 teaspoons of the peppercorns.</p>\n </li>\n <li><p class=\"first-para\">Pour the marinade over the chicken wings in the bag, or dish, turning to coat all sides.</p>\n </li>\n <li><p class=\"first-para\">Seal the bag, pressing out any air, or cover the dish, and refrigerate for 6 hours or overnight.</p>\n<p class=\"child-para\">Toss occasionally to coat the wings in the marinade.</p>\n </li>\n <li><p class=\"first-para\">Prepare a medium-hot fire in a charcoal or gas grill.</p>\n </li>\n <li><p class=\"first-para\">Remove the wings from the marinade.</p>\n<p class=\"child-para\">Discard the marinade.</p>\n </li>\n <li><p class=\"first-para\">Place the chicken wings on a lightly oiled grid.</p>\n </li>\n <li><p class=\"first-para\">Grill, uncovered, for 10 to 15 minutes or until done, turning every 4 to 5 minutes to ensure even cooking and prevent the wings from charring.</p>\n<p class=\"child-para\">To test for doneness, cut into the thickest part of the wing; the meat should be white, with no trace of pink, and the juices should run clear.</p>\n </li>\n <li><p class=\"first-para\">Place the grilled wings on a large platter.</p>\n </li>\n <li><p class=\"first-para\">Combine the remaining l tablespoon Szechwan peppercorns and the kosher salt.</p>\n </li>\n <li><p class=\"first-para\">Sprinkle the mixture over the wings to taste.</p>\n </li>\n</ol>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-632219678a985\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-632219678b1f3\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":200426},{"headers":{"creationTime":"2016-03-26T22:39:51+00:00","modifiedTime":"2016-03-26T22:39:51+00:00","timestamp":"2022-09-14T18:11:32+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"Barbecue Ribs the Right Way","strippedTitle":"barbecue ribs the right way","slug":"barbecue-ribs-the-right-way","canonicalUrl":"","seo":{"metaDescription":"Pork ribs need long, slow, indirect grilling to create a rich barbeque flavor. The following is a summary list of important points to consider before heading ou","noIndex":0,"noFollow":0},"content":"<p class=\"normal\">Pork ribs need long, slow, indirect grilling to create a rich barbeque flavor. The following is a summary list of important points to consider before heading out to barbecue pork ribs. </p>\n<p class=\"number\">1. Build an indirect fire by piling the coals on one side of the grill. (This method gives you plenty of room to place the large rib slabs away from the heat of the fire.) You also can stack the charcoal in a circular ring around the edges of the grill. You can cook the ribs indirectly in a gas grill, but a charcoal fire gives them more flavor. </p>\n<p class=\"number\">2. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325° to 350°) and over a drip pan half filled with water. Long, slow cooking makes for moist and tender ribs with a crisp crust. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents.</p>\n<p class=\"number\">3. Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meat's color is not an indication of doneness. Smoke from the coals or from burning wood chips can turn the interior of the meat pink and leave you with the impression that it's not cooked. If you can move the rib bones back and forth without a lot of resistance after 1-1/2 to 2 hours, the meat is cooked. </p>\n<p class=\"number\">4. Add any basting sauce that has a component of tomato or other sweet ingredient to the ribs during the last 20 minutes of cooking. Adding the sauce late in the process keeps the sauce from burning.</p>\n<p class=\"number\">5. You can toss in a large handful of presoaked wood chips each time you add fresh coals to the fire. Or build the fire by using a combination of charcoal and hardwood oak or hickory chunks to achieve extra smoky flavor.</p>\n<p class=\"normal\">With these tips in mind, here's a great ribs recipe.</p>\n<h2 class=\"h2\">Baby Back Ribs with Sweet-Hickory Barbecue Sauce</h2>\n<p class=\"normal\">In this recipe, baby back ribs are protected from the intense heat of the grill by wrapping them in aluminum foil until nearly cooked. In the final 30 minutes, the ribs are then grilled over indirect heat where they develop a nice brown crust without any charring or overbrowning. This rib barbecue sauce is savory-sweet with a hint of liquid hickory smoke seasoning, which you should be able to find at most grocery stores. It will soon become one of your family's favorite sauces with any kind of poultry, beef ribs, steaks, or even burgers.</p>\n<p class=\"normal\"><b>Preparation time:</b> 20 minutes</p>\n<p class=\"normal\"><b>Grilling time:</b> 1-1/2 hours</p>\n<p class=\"normal\"><b>Yield:</b> 3 to 4 main dish servings or 6 to 8 appetizer servings</p>\n<p class=\"normal\"><b>Ingredients:</b></p>\n<p><ul class=\"ul\">2 full racks baby back pork ribs (about 3-1/2 pounds)</ul></p>\n<p><ul class=\"ul\">4 tablespoons water</ul></p>\n<p><ul class=\"ul\">2 teaspoons liquid hickory smoke seasoning</ul></p>\n<p><ul class=\"ul\">1-1/2 cups Sweet-Hickory Barbecue Sauce (see following recipe)</ul></p>\n<p class=\"number\">1. In a covered grill, prepare a medium charcoal fire or preheat a gas grill to medium.</p>\n<p class=\"number\">2. Cut each rack of ribs in half to make 4 equal-sized pieces, with about 6 to 7 ribs to a piece. Lay 2 pieces of the ribs side-by-side on a long sheet of heavy-duty aluminum foil. Wrap tightly, using a drugstore wrap, but leave one end of the foil packet open. (Figure 1 illustrates how to use a drugstore wrap.) Repeat with the 2 remaining rib pieces and a second long sheet of foil.</p>\n<p><table><tr><td><img src=\"https://www.dummies.com/wp-content/uploads/fg0-7645-5076-4_1002.jpg\" class=\"figure\" alt=\"figure\" /></td></tr>\n<tr><td><p class=\"caption\">Figure 1: Doing the drugstore wrap.</p></td></tr></table></p>\n<p class=\"number\">3. Combine the water and liquid smoke seasoning; spoon half of the liquid smoke-water mixture into each foil packet; seal the ends tightly to prevent leakage.</p>\n<p class=\"number\">4. Place both packets flat on the preheated grill grid; cover and cook for a total of 60 minutes, turning the packets over about every 20 minutes. Remove the packets from the grill to a large baking pan and let rest.</p>\n<p class=\"number\">5. If you're using a gas grill, raise the heat on one burner to create a medium-hot indirect fire. If using a charcoal grill, add more coals to the fire to raise the temperature of the fire to medium-hot, and then bank them to one side.</p>\n<p class=\"number\">6. Remove the foil wrapping; place the ribs on a lightly oiled grid, opposite the fire or heat. Cover the grill and cook for about 30 minutes or until the ribs are done, turning and basting both sides with the Sweet-Hickory Barbecue Sauce about every 10 minutes. Heat the remaining sauce just to boiling in a small saucepan and serve with the ribs.</p>\n<h2 class=\"h2\">Sweet-Hickory Barbecue Sauce</h2>\n<p class=\"normal\"><b>Preparation time:</b> About 15 minutes</p>\n<p class=\"normal\"><b>Yield: </b>About 2 cups</p>\n<p class=\"normal\"><b>Ingredients: </b></p>\n<p><ul class=\"ul\">1/3 cup soy sauce</ul></p>\n<p><ul class=\"ul\">1/2 cup water</ul></p>\n<p><ul class=\"ul\">4 scallions, cut into 1-inch pieces</ul></p>\n<p><ul class=\"ul\">6 large cloves garlic, peeled and crushed</ul></p>\n<p><ul class=\"ul\">1/4 cup chili sauce</ul></p>\n<p><ul class=\"ul\">1/4 cup ketchup</ul></p>\n<p><ul class=\"ul\">1/4 cup corn syrup</ul></p>\n<p><ul class=\"ul\">1/4 cup honey</ul></p>\n<p><ul class=\"ul\">1 teaspoon liquid hickory smoke seasoning</ul></p>\n<p class=\"normal\">In a small bowl, whisk together all the sauce ingredients; cover and refrigerate several hours or overnight to meld flavors. The sauce can be stored in the refrigerator for about a week.</p>","description":"<p class=\"normal\">Pork ribs need long, slow, indirect grilling to create a rich barbeque flavor. The following is a summary list of important points to consider before heading out to barbecue pork ribs. </p>\n<p class=\"number\">1. Build an indirect fire by piling the coals on one side of the grill. (This method gives you plenty of room to place the large rib slabs away from the heat of the fire.) You also can stack the charcoal in a circular ring around the edges of the grill. You can cook the ribs indirectly in a gas grill, but a charcoal fire gives them more flavor. </p>\n<p class=\"number\">2. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325° to 350°) and over a drip pan half filled with water. Long, slow cooking makes for moist and tender ribs with a crisp crust. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents.</p>\n<p class=\"number\">3. Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meat's color is not an indication of doneness. Smoke from the coals or from burning wood chips can turn the interior of the meat pink and leave you with the impression that it's not cooked. If you can move the rib bones back and forth without a lot of resistance after 1-1/2 to 2 hours, the meat is cooked. </p>\n<p class=\"number\">4. Add any basting sauce that has a component of tomato or other sweet ingredient to the ribs during the last 20 minutes of cooking. Adding the sauce late in the process keeps the sauce from burning.</p>\n<p class=\"number\">5. You can toss in a large handful of presoaked wood chips each time you add fresh coals to the fire. Or build the fire by using a combination of charcoal and hardwood oak or hickory chunks to achieve extra smoky flavor.</p>\n<p class=\"normal\">With these tips in mind, here's a great ribs recipe.</p>\n<h2 class=\"h2\">Baby Back Ribs with Sweet-Hickory Barbecue Sauce</h2>\n<p class=\"normal\">In this recipe, baby back ribs are protected from the intense heat of the grill by wrapping them in aluminum foil until nearly cooked. In the final 30 minutes, the ribs are then grilled over indirect heat where they develop a nice brown crust without any charring or overbrowning. This rib barbecue sauce is savory-sweet with a hint of liquid hickory smoke seasoning, which you should be able to find at most grocery stores. It will soon become one of your family's favorite sauces with any kind of poultry, beef ribs, steaks, or even burgers.</p>\n<p class=\"normal\"><b>Preparation time:</b> 20 minutes</p>\n<p class=\"normal\"><b>Grilling time:</b> 1-1/2 hours</p>\n<p class=\"normal\"><b>Yield:</b> 3 to 4 main dish servings or 6 to 8 appetizer servings</p>\n<p class=\"normal\"><b>Ingredients:</b></p>\n<p><ul class=\"ul\">2 full racks baby back pork ribs (about 3-1/2 pounds)</ul></p>\n<p><ul class=\"ul\">4 tablespoons water</ul></p>\n<p><ul class=\"ul\">2 teaspoons liquid hickory smoke seasoning</ul></p>\n<p><ul class=\"ul\">1-1/2 cups Sweet-Hickory Barbecue Sauce (see following recipe)</ul></p>\n<p class=\"number\">1. In a covered grill, prepare a medium charcoal fire or preheat a gas grill to medium.</p>\n<p class=\"number\">2. Cut each rack of ribs in half to make 4 equal-sized pieces, with about 6 to 7 ribs to a piece. Lay 2 pieces of the ribs side-by-side on a long sheet of heavy-duty aluminum foil. Wrap tightly, using a drugstore wrap, but leave one end of the foil packet open. (Figure 1 illustrates how to use a drugstore wrap.) Repeat with the 2 remaining rib pieces and a second long sheet of foil.</p>\n<p><table><tr><td><img src=\"https://www.dummies.com/wp-content/uploads/fg0-7645-5076-4_1002.jpg\" class=\"figure\" alt=\"figure\" /></td></tr>\n<tr><td><p class=\"caption\">Figure 1: Doing the drugstore wrap.</p></td></tr></table></p>\n<p class=\"number\">3. Combine the water and liquid smoke seasoning; spoon half of the liquid smoke-water mixture into each foil packet; seal the ends tightly to prevent leakage.</p>\n<p class=\"number\">4. Place both packets flat on the preheated grill grid; cover and cook for a total of 60 minutes, turning the packets over about every 20 minutes. Remove the packets from the grill to a large baking pan and let rest.</p>\n<p class=\"number\">5. If you're using a gas grill, raise the heat on one burner to create a medium-hot indirect fire. If using a charcoal grill, add more coals to the fire to raise the temperature of the fire to medium-hot, and then bank them to one side.</p>\n<p class=\"number\">6. Remove the foil wrapping; place the ribs on a lightly oiled grid, opposite the fire or heat. Cover the grill and cook for about 30 minutes or until the ribs are done, turning and basting both sides with the Sweet-Hickory Barbecue Sauce about every 10 minutes. Heat the remaining sauce just to boiling in a small saucepan and serve with the ribs.</p>\n<h2 class=\"h2\">Sweet-Hickory Barbecue Sauce</h2>\n<p class=\"normal\"><b>Preparation time:</b> About 15 minutes</p>\n<p class=\"normal\"><b>Yield: </b>About 2 cups</p>\n<p class=\"normal\"><b>Ingredients: </b></p>\n<p><ul class=\"ul\">1/3 cup soy sauce</ul></p>\n<p><ul class=\"ul\">1/2 cup water</ul></p>\n<p><ul class=\"ul\">4 scallions, cut into 1-inch pieces</ul></p>\n<p><ul class=\"ul\">6 large cloves garlic, peeled and crushed</ul></p>\n<p><ul class=\"ul\">1/4 cup chili sauce</ul></p>\n<p><ul class=\"ul\">1/4 cup ketchup</ul></p>\n<p><ul class=\"ul\">1/4 cup corn syrup</ul></p>\n<p><ul class=\"ul\">1/4 cup honey</ul></p>\n<p><ul class=\"ul\">1 teaspoon liquid hickory smoke seasoning</ul></p>\n<p class=\"normal\">In a small bowl, whisk together all the sauce ingredients; cover and refrigerate several hours or overnight to meld flavors. The sauce can be stored in the refrigerator for about a week.</p>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Baby Back Ribs with Sweet-Hickory Barbecue Sauce","target":"#tab1"},{"label":"Sweet-Hickory Barbecue Sauce","target":"#tab2"}],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-63221954d50a0\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-63221954d6ce7\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":198958},{"headers":{"creationTime":"2016-03-26T14:47:07+00:00","modifiedTime":"2016-03-26T14:47:07+00:00","timestamp":"2022-09-14T18:04:41+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Grilling & BBQ","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"},"slug":"grilling-bbq","categoryId":33863}],"title":"BBQ Safety while You Smoke or Grill","strippedTitle":"bbq safety while you smoke or grill","slug":"bbq-safety-while-you-smoke-or-grill","canonicalUrl":"","seo":{"metaDescription":"Safety is paramount whenever you barbecue. Every year a surprising number of good times around the barbecue grill end up as scary times because of accidental bu","noIndex":0,"noFollow":0},"content":"<p class=\"Warning\">Safety is paramount whenever you barbecue. Every year a surprising number of good times around the barbecue grill end up as scary times because of accidental burns or fires. Follow these tips for keeping your cooking on track.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Keep your grill, smoker, or chimney starter at least 10 feet away from your house, trees, and anything else that may catch fire.</b></p>\n </li>\n <li><p class=\"first-para\"><b>Avoid loose-fitting clothing.</b> You don't need to wear tight shirts and pants, but loose clothing is much more likely to catch fire than fitted clothing.</p>\n </li>\n <li><p class=\"first-para\"><b>Keep a fire extinguisher within reach, or have a hose at the ready for addressing any accidental or out-of-control fires.</b></p>\n </li>\n <li><p class=\"first-para\"><b>If you plan to cook on a wooden deck, thoroughly wet down the area before you start.</b></p>\n </li>\n <li><p class=\"first-para\"><b>Make sure the young'uns keep their distance.</b> Delineate the \"no-kid zone\" by making a chalk line about a 10-foot radius from the grill or smoker.</p>\n </li>\n <li><p class=\"first-para\"><b>Don't use lighter fluid.</b> Lighter fluid isn't ideal for barbecue flavor in the first place, and it's downright dangerous if you try to add it to already hot charcoal. It can catch fire, and that fire leads right back to the bottle in your hands.</p>\n </li>\n <li><p class=\"first-para\"><b>Don't improvise lighter fluid.</b> The stuff is nasty to begin with, but trying another flammable in its place when you're in a pinch is incredibly dangerous.</p>\n </li>\n <li><p class=\"first-para\"><b>Be careful with alcohol.</b> Yes, alcohol and outside cooking are no strangers — in many eyes, they're inseparable — but that delicious whiskey you're sipping is flammable. Keep that in mind.</p>\n </li>\n <li><p class=\"first-para\">*<b>Be good to your grates.</b> Clean grates don't catch fire. Gunked-up, grease-ified grates do.</p>\n </li>\n</ul>","description":"<p class=\"Warning\">Safety is paramount whenever you barbecue. Every year a surprising number of good times around the barbecue grill end up as scary times because of accidental burns or fires. Follow these tips for keeping your cooking on track.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Keep your grill, smoker, or chimney starter at least 10 feet away from your house, trees, and anything else that may catch fire.</b></p>\n </li>\n <li><p class=\"first-para\"><b>Avoid loose-fitting clothing.</b> You don't need to wear tight shirts and pants, but loose clothing is much more likely to catch fire than fitted clothing.</p>\n </li>\n <li><p class=\"first-para\"><b>Keep a fire extinguisher within reach, or have a hose at the ready for addressing any accidental or out-of-control fires.</b></p>\n </li>\n <li><p class=\"first-para\"><b>If you plan to cook on a wooden deck, thoroughly wet down the area before you start.</b></p>\n </li>\n <li><p class=\"first-para\"><b>Make sure the young'uns keep their distance.</b> Delineate the \"no-kid zone\" by making a chalk line about a 10-foot radius from the grill or smoker.</p>\n </li>\n <li><p class=\"first-para\"><b>Don't use lighter fluid.</b> Lighter fluid isn't ideal for barbecue flavor in the first place, and it's downright dangerous if you try to add it to already hot charcoal. It can catch fire, and that fire leads right back to the bottle in your hands.</p>\n </li>\n <li><p class=\"first-para\"><b>Don't improvise lighter fluid.</b> The stuff is nasty to begin with, but trying another flammable in its place when you're in a pinch is incredibly dangerous.</p>\n </li>\n <li><p class=\"first-para\"><b>Be careful with alcohol.</b> Yes, alcohol and outside cooking are no strangers — in many eyes, they're inseparable — but that delicious whiskey you're sipping is flammable. Keep that in mind.</p>\n </li>\n <li><p class=\"first-para\">*<b>Be good to your grates.</b> Clean grates don't catch fire. Gunked-up, grease-ified grates do.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9537,"name":"Traci Cumbay","slug":"traci-cumbay","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9537"}},{"authorId":9698,"name":"Tom Schneider","slug":"tom-schneider","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9698"}}],"primaryCategoryTaxonomy":{"categoryId":33863,"title":"Grilling & BBQ","slug":"grilling-bbq","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33863"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":165222,"title":"Five Rookie Mistakes to Avoid when Barbecuing","slug":"five-rookie-mistakes-to-avoid-when-barbecuing","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165222"}},{"articleId":165215,"title":"BBQ Tips on Buying Meat for Grilling or Smoking","slug":"bbq-tips-on-buying-meat-for-grilling-or-smoking","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165215"}},{"articleId":165217,"title":"The Difference between BBQ Rubs, Marinades, and Sauces","slug":"the-difference-between-bbq-rubs-marinades-and-sauces","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/165217"}}],"fromCategory":[{"articleId":287135,"title":"BBQ Desserts","slug":"bbq-desserts","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/287135"}},{"articleId":277759,"title":"BBQ For Dummies Cheat Sheet","slug":"bbq-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/277759"}},{"articleId":207941,"title":"BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet","slug":"bbq-sauces-rubs-and-marinades-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207941"}},{"articleId":207679,"title":"Grilling For Dummies Cheat Sheet","slug":"grilling-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207679"}},{"articleId":201458,"title":"Apricot-Glazed Pork Chops","slug":"apricot-glazed-pork-chops","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201458"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":281984,"slug":"bbq-sauces-rubs-and-marinades-for-dummies","isbn":"9780470199145","categoryList":["home-auto-hobbies","food-drink","recipes","grilling-bbq"],"amazon":{"default":"https://www.amazon.com/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0470199148-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0470199148/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/bbq-sauces-rubs-and-marinades-for-dummies-cover-9780470199145-169x255.jpg","width":169,"height":255},"title":"BBQ Sauces, Rubs and Marinades For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<b data-author-id=\"9537\">Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b data-author-id=\"9698\">Tom Schneider:</b> Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","authors":[{"authorId":9537,"name":"Traci Cumbay","slug":"traci-cumbay","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9537"}},{"authorId":9698,"name":"Tom Schneider","slug":"tom-schneider","description":" <b>Traci Cumbay:</b> Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. <p><b>Tom Schneider:</b> Tom&#8217;s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9698"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;grilling-bbq&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780470199145&quot;]}]\" id=\"du-slot-632217b906565\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = 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Grilling & BBQ Articles

Fire up the grill and add a little kick to your outdoor delicacies with these saucy, smoky recipes. (Vegetarians welcome!)

Articles From Grilling & BBQ

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Grilling & BBQ 6 Top Tips for Grilling

Article / Updated 06-23-2022

Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results. Practice patience with your fire. Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food. Organize your grill space. Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak. Flavor your food. Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust. Don't skimp on fuel. Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat. Police the fire! A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal. Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time. Figure out when food is done. Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry. You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.

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Grilling & BBQ Grilling For Dummies Cheat Sheet

Cheat Sheet / Updated 03-09-2022

Grilling is one of the most popular and enjoyable social activities that combines the enjoyment of good food and friends. But if you’re just starting out in the wonderful world of grilling, it can seem intimidating at first. To help you get started, check out some guidelines on shopping for a grill, learn the two basic methods of grilling, and read some helpful tips for grilling success.

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Grilling & BBQ BBQ Desserts

Article / Updated 10-26-2021

Desserts are an integral part of the dining experience, and a barbecue meal is no different. What you enjoy after your meal can be just as memorable as what you eat for your meal. Grilled Peaches Prep time: 10 minutes Cook time: 30 minutes Yield: 8 servings Ingredients: 2 tablespoons powdered sugar 1 cup heavy cream 1/2 tablespoon vanilla 4 fresh ripe peaches, halved and pitted 1/4 cup honey 1 lime, juiced Directions Preheat the grill or smoker to 350 degrees F. Chill a mixing bowl in the freezer for 10 minutes. In the chilled bowl, add the powdered sugar, cream, and vanilla, and mix, starting on low speed and gradually increasing the speed until the mixture forms peaks. Refrigerate and set aside. Place the peach halves on the grate over direct heat, flat side down. Grill the peaches until they are slightly tender and have a slight char, about 20 minutes. Remove the peaches from the grill and set on a plate, flat side up. Drizzle the peaches with honey and then lime juice. Top with the whipped cream and serve. Per serving: Calories 177 (From Fat 101); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 12mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 1g. Grilled Peach Cobbler Prep time: 20 minutes Cook time: 1 hour Yield: 8 servings Ingredients: 1 quart peaches, peeled, pitted, and diced 1/2 cup sugar 1/2 cup light brown sugar 3 tablespoons cornstarch 1 teaspoon cinnamon 1 tablespoon lemon juice 2 frozen premade piecrusts Directions Preheat the grill or smoker to 350 degrees F. In a mixing bowl, add the peaches, sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir lightly to mix. Grease a medium (8- to 10-inch) cast-iron skillet and line with a piecrust thawed enough to be pliable. Pour the peach mixture into the piecrust. Use the second piecrust to cover. Cut out a design if you like. Place on the smoker over indirect heat. Cook in the smoker for 1 hour. Remove from the smoker, let cool slightly, and serve hot. Per serving: Calories 320 (From Fat 103); Fat 11g (Saturated 4g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 3g. Grilled Bananas Foster Prep time: 20 minutes Cook time: 10 minutes Yield: 4 servings Ingredients: 2 whole bananas sliced lengthwise and cut in half 4 tablespoons butter 1/2 cup brown sugar 1/2 cup Peg Leg Porker Bourbon or bourbon or rum of your choice 1 pint vanilla bean ice cream Directions Preheat the grill or smoker to 250 degrees F. Put the bananas on the grill, flat side down, over direct heat. Grill for 2 to 5 minutes and get a little char on them. Remove from the grill and set aside. In a steel or cast-iron skillet, place the butter and brown sugar. Place on the grill, stirring constantly, until the butter and sugar are melted together. Add the bourbon, and using a long stick lighter, light the dish on fire. Note: Be very careful about your surroundings and the grill or smoker hood. The flames can extend about 18 to 20 inches, so make sure that you have a clear area to flambé. Let the skillet flame up, constantly stirring. Put the bananas into the skillet and cook for approximately 3 minutes, until the flame goes out. Divide the ice cream between 4 bowls. Ladle the bananas over the ice cream and enjoy. Per serving: Calories 554 (From Fat 261); Fat 29g (Saturated 18g); Cholesterol 129mg; Sodium 153mg; Carbohydrate 55g (Dietary Fiber 2g); Protein 5g. Smoked Whipped Cream Prep time: 10 minutes Cook time: 20 minutes Yield: 8 servings Ingredients: 1 cup cold whipping cream 2 quarts ice cubes 2 tablespoons powdered sugar 1/2 teaspoon vanilla Directions Preheat the grill or smoker to 200 degrees F. In a nonreactive dish, place the whipping cream. Place that dish in a stainless-steel bowl, and surround the dish with ice. Place the bowl on the smoker over indirect heat. Lightly smoke for 20 minutes; then remove from the smoker. Add the powdered sugar and vanilla. Pour any remaining ice or water out of the stainless-steel bowl and pour the cream into it. Whip until the cream forms peaks. Chill for at least 1 hour before serving. Per serving: Calories 110 (From Fat 99); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 11mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 1g.

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Grilling & BBQ BBQ For Dummies Cheat Sheet

Cheat Sheet / Updated 09-20-2021

Barbecue can mean very different things in different regions of the United States. Before you head out on your next road trip, check out what to expect in the region you’re visiting and how barbecue competitions have evolved over the past 20 years.

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Grilling & BBQ BBQ Sauces, Rubs and Marinades For Dummies Cheat Sheet

Cheat Sheet / Updated 03-27-2016

Boost the flavor of your barbecued meats by knowing how to use sauces, rubs, and marinades. But before you barbecue (or BBQ), familiarize yourself with safety tips to avoid accidents and know how to buy the most flavorful meat for your meal. And if you're new to barbecuing, smoking, or grilling, avoid some common rookie mistakes that can ruin your best efforts.

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Grilling & BBQ Apricot-Glazed Pork Chops

Article / Updated 03-26-2016

In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish. Preparation time: 15 minutes Grilling time: 10 minutes Yield: 4 servings 1 piece fresh ginger 2 cloves garlic 1 cup apricot jam 3 tablespoons cider vinegar 1 tablespoon plus 1 teaspoon soy sauce 1/4 teaspoon cayenne pepper, or to taste 4 loin pork chops, cut 1-inch thick (about 2 pounds total) Oil for brushing chops Salt and pepper to taste Prepare a medium-hot fire in a charcoal or gas grill. Grate the ginger. Peel and mince the garlic. In a small saucepan, combine the jam and vinegar. Cook, stirring over low heat, until the jam melts. Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper. Remove from the heat and set the glaze aside. Trim all but 1/4 inch of fat from each pork chop. Brush the chops lightly with oil; sprinkle with salt and pepper. Place the chops on a well-oiled grill grid. Grill the chops for 3 minutes on each side. Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once. Cut to determine doneness. The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone. Simmer the remaining glaze for 2 to 3 minutes. Drizzle over the grilled chops before serving (if desired).

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Grilling & BBQ Baba Ghanoush (Eggplant Dip)

Article / Updated 03-26-2016

The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tasty appetizer, served with grilled pita bread or chips. Preparation time: 10 minutes Grilling time: 15 to 20 minutes Yield: About 1 1/2 cups 1 large eggplant (about 1 1/2 pounds) 1 large lemon 1 to 2 medium cloves garlic 1/4 cup plus 1 tablespoon tahini 3 tablespoons water 1 tablespoon extra-virgin olive oil, plus extra to brush eggplant 1/2 teaspoon salt, or to taste Pepper to taste 2 tablespoons chopped flat-leaf parsley Prepare a medium-hot fire in a charcoal or gas grill. Cut the eggplant in half lengthwise. Brush it all over with oil. Place on a lightly oiled grid, cut-side down. Grill, covered, for 8 to 10 minutes a side, turning once. Grill until soft, blackened, and cooked through. Transfer the eggplant to a colander over the sink, cut-side down, and allow to cool and drain. When cool enough to handle, remove the charred skin. Discard any liquid and large clusters of seeds. Scoop out and reserve the pulp. Juice the lemon. Peel and crush the garlic cloves. In a food processor or blender, add the eggplant pulp, lemon juice, garlic, tahini, water, 1 tablespoon olive oil, salt, and pepper. Puree into a thick paste. Turn the dip into a bowl and garnish with parsley. Cover and let stand at room temperature for 1 hour. Or you can refrigerate the dip overnight and return it to room temperature before serving.

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Grilling & BBQ Orange-Garlic Chicken Wings

Article / Updated 03-26-2016

This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any dish you can possibly make on the grill. Preparation time: 20 minutes, plus 6 hours marinating Grilling time: 10 to 15 minutes Yield: 8 to 10 servings 3 pounds chicken wings (about 15 wings) 1 orange 3 to 4 garlic cloves 2 scallions, green and white parts 2 teaspoons peeled and grated ginger 2 tablespoons soy sauce 1/4 cup peanut or corn oil 1/4 cup sesame oil 1 tablespoon plus 2 teaspoons Szechwan peppercorns, roasted and crushed 1 to 2 tablespoons kosher salt, or according to taste Rinse the chicken wings under cold running water and pat dry with paper towels. Cut off the wing tips at the joint, discarding tips. Or wrap and freeze the tips to use later to add flavor to canned or homemade soups and stocks. Place the wings in a large, resealable plastic bag or a shallow baking dish. Grate the orange peel. Peel and mince the garlic. Finely chop the scallions. Peel and grate the ginger. In a medium mixing bowl or glass measuring cup, combine 2 1/2 tablespoons orange peel, 1 1/2 tablespoons garlic, the scallions, 2 teaspoons ginger, the peanut and sesame oils, soy sauce, and 2 teaspoons of the peppercorns. Pour the marinade over the chicken wings in the bag, or dish, turning to coat all sides. Seal the bag, pressing out any air, or cover the dish, and refrigerate for 6 hours or overnight. Toss occasionally to coat the wings in the marinade. Prepare a medium-hot fire in a charcoal or gas grill. Remove the wings from the marinade. Discard the marinade. Place the chicken wings on a lightly oiled grid. Grill, uncovered, for 10 to 15 minutes or until done, turning every 4 to 5 minutes to ensure even cooking and prevent the wings from charring. To test for doneness, cut into the thickest part of the wing; the meat should be white, with no trace of pink, and the juices should run clear. Place the grilled wings on a large platter. Combine the remaining l tablespoon Szechwan peppercorns and the kosher salt. Sprinkle the mixture over the wings to taste.

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Grilling & BBQ Barbecue Ribs the Right Way

Article / Updated 03-26-2016

Pork ribs need long, slow, indirect grilling to create a rich barbeque flavor. The following is a summary list of important points to consider before heading out to barbecue pork ribs. 1. Build an indirect fire by piling the coals on one side of the grill. (This method gives you plenty of room to place the large rib slabs away from the heat of the fire.) You also can stack the charcoal in a circular ring around the edges of the grill. You can cook the ribs indirectly in a gas grill, but a charcoal fire gives them more flavor. 2. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325° to 350°) and over a drip pan half filled with water. Long, slow cooking makes for moist and tender ribs with a crisp crust. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents. 3. Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meat's color is not an indication of doneness. Smoke from the coals or from burning wood chips can turn the interior of the meat pink and leave you with the impression that it's not cooked. If you can move the rib bones back and forth without a lot of resistance after 1-1/2 to 2 hours, the meat is cooked. 4. Add any basting sauce that has a component of tomato or other sweet ingredient to the ribs during the last 20 minutes of cooking. Adding the sauce late in the process keeps the sauce from burning. 5. You can toss in a large handful of presoaked wood chips each time you add fresh coals to the fire. Or build the fire by using a combination of charcoal and hardwood oak or hickory chunks to achieve extra smoky flavor. With these tips in mind, here's a great ribs recipe. Baby Back Ribs with Sweet-Hickory Barbecue Sauce In this recipe, baby back ribs are protected from the intense heat of the grill by wrapping them in aluminum foil until nearly cooked. In the final 30 minutes, the ribs are then grilled over indirect heat where they develop a nice brown crust without any charring or overbrowning. This rib barbecue sauce is savory-sweet with a hint of liquid hickory smoke seasoning, which you should be able to find at most grocery stores. It will soon become one of your family's favorite sauces with any kind of poultry, beef ribs, steaks, or even burgers. Preparation time: 20 minutes Grilling time: 1-1/2 hours Yield: 3 to 4 main dish servings or 6 to 8 appetizer servings Ingredients: 2 full racks baby back pork ribs (about 3-1/2 pounds) 4 tablespoons water 2 teaspoons liquid hickory smoke seasoning 1-1/2 cups Sweet-Hickory Barbecue Sauce (see following recipe) 1. In a covered grill, prepare a medium charcoal fire or preheat a gas grill to medium. 2. Cut each rack of ribs in half to make 4 equal-sized pieces, with about 6 to 7 ribs to a piece. Lay 2 pieces of the ribs side-by-side on a long sheet of heavy-duty aluminum foil. Wrap tightly, using a drugstore wrap, but leave one end of the foil packet open. (Figure 1 illustrates how to use a drugstore wrap.) Repeat with the 2 remaining rib pieces and a second long sheet of foil. Figure 1: Doing the drugstore wrap. 3. Combine the water and liquid smoke seasoning; spoon half of the liquid smoke-water mixture into each foil packet; seal the ends tightly to prevent leakage. 4. Place both packets flat on the preheated grill grid; cover and cook for a total of 60 minutes, turning the packets over about every 20 minutes. Remove the packets from the grill to a large baking pan and let rest. 5. If you're using a gas grill, raise the heat on one burner to create a medium-hot indirect fire. If using a charcoal grill, add more coals to the fire to raise the temperature of the fire to medium-hot, and then bank them to one side. 6. Remove the foil wrapping; place the ribs on a lightly oiled grid, opposite the fire or heat. Cover the grill and cook for about 30 minutes or until the ribs are done, turning and basting both sides with the Sweet-Hickory Barbecue Sauce about every 10 minutes. Heat the remaining sauce just to boiling in a small saucepan and serve with the ribs. Sweet-Hickory Barbecue Sauce Preparation time: About 15 minutes Yield: About 2 cups Ingredients: 1/3 cup soy sauce 1/2 cup water 4 scallions, cut into 1-inch pieces 6 large cloves garlic, peeled and crushed 1/4 cup chili sauce 1/4 cup ketchup 1/4 cup corn syrup 1/4 cup honey 1 teaspoon liquid hickory smoke seasoning In a small bowl, whisk together all the sauce ingredients; cover and refrigerate several hours or overnight to meld flavors. The sauce can be stored in the refrigerator for about a week.

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Grilling & BBQ BBQ Safety while You Smoke or Grill

Article / Updated 03-26-2016

Safety is paramount whenever you barbecue. Every year a surprising number of good times around the barbecue grill end up as scary times because of accidental burns or fires. Follow these tips for keeping your cooking on track. Keep your grill, smoker, or chimney starter at least 10 feet away from your house, trees, and anything else that may catch fire. Avoid loose-fitting clothing. You don't need to wear tight shirts and pants, but loose clothing is much more likely to catch fire than fitted clothing. Keep a fire extinguisher within reach, or have a hose at the ready for addressing any accidental or out-of-control fires. If you plan to cook on a wooden deck, thoroughly wet down the area before you start. Make sure the young'uns keep their distance. Delineate the "no-kid zone" by making a chalk line about a 10-foot radius from the grill or smoker. Don't use lighter fluid. Lighter fluid isn't ideal for barbecue flavor in the first place, and it's downright dangerous if you try to add it to already hot charcoal. It can catch fire, and that fire leads right back to the bottle in your hands. Don't improvise lighter fluid. The stuff is nasty to begin with, but trying another flammable in its place when you're in a pinch is incredibly dangerous. Be careful with alcohol. Yes, alcohol and outside cooking are no strangers — in many eyes, they're inseparable — but that delicious whiskey you're sipping is flammable. Keep that in mind. *Be good to your grates. Clean grates don't catch fire. Gunked-up, grease-ified grates do.

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