Cooking Tips: Barbecuing, Broiling, and Roasting

1. For barbecues, chicken should not be more than 3 pounds; 2 pounds is best because it cooks faster and the meat is going to be more tender and juice.
2. Pork should be sliced thinly so it will be thoroughly cooked.
3. Beef steak should not be less than an inch thick or it will dry out; 1-1/2” thick is best for rare, medium or well done.
4. When broiling steaks or chops, put one cup water in the bottom of the broiler pan to prevent grease from burning on the pan, eliminate smoke, make pan easy to wash and to catch the drippings for the gravy, if making some.
5. When roasting or broiling, line roaster pans with foil (barbecue pans, too) for easy cleaning. Cover the rack also but slash between the grooves to allow the fat to drip into the pan.