FOOD & DRINK

Over the years, various barbecue and grilling methods have evolved regionally in America. Notably, charcoal grilling is preferred 2 to 1 over gas grilling according to a national blind-taste test conducted by Alliance Research. From east to west and north to south you'll find an array of various mopping and sopping barbecue sauces that differ in color and spiciness, ranging from deep burgundy red to Carolina mustard yellow. And then there are all those mild to hot-hot spice rubs, marinades and glazes galore to explore!

Preferences for the type of meat barbecued varies from region to region, too. Texas and Oklahoma prefer beef, while in the Deep South pork is tops. In western Kentucky, mutton shares the honors with pork. Chicken enjoys top billing in eastern Tennessee, however pork comes in a close second. In recent years with the focus on healthier eating, fish and seafood, even fresh fruit and vegetables have gained in popularity. Whatever your preference, if it makes your mouth water, it's the right barbecue choice.

There's a bounty of information provided on these pages for outdoor grilling and barbecue success, including tips on how to build the perfect charcoal fire, learning the techniques of Direct and Indirect Methods for grilling assorted cuts of meats properly, along with a few all-important safety tips.

• Wash hands thoroughly with hot soapy water before and after handling food. Have a bottle of antibacterial instant hand sanitizer handy when working in an area where soap and water is not easily accessible.
• Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave oven.
• Start with a clean grill. Use a metal-bristle brush to free the rack of any food deposits from the last barbecue session.
• Use a timer to remind you when to check or turn food on the grill.
• Prevent food from sticking to the grid by coating lightly with vegetable oil (use a paper towel dipped in the oil to apply), or use a vegetable cooking spray prior to grilling. Never spray toward an open fire.
• Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat.
• Use sugar or tomato-based sauces only during the last 15 to 20 minutes of direct grilling to prevent burning or charring.
• Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.
• Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.
• Remove large pieces of meat, such as roasts and whole poultry, from the grill when the internal temperature registers the desired doneness, and let it stand 15 minutes before carving. (Note that the meat may continue to cook as it stands.)

Use a high quality hardwood charcoal to make the hottest, longest-lasting fire. To extend the life of your barbecue, be sure to line the bottom of the fire bowl with heavy-duty aluminum foil.

For grills not equipped with an elevated charcoal pan or grate, spread a one-inch layer of sand or small gravel over the bottom of the grill. This will allow the charcoal to burn better and protect the bottom of the grill. Place enough charcoal in the grill to extend about one inch beyond the food to be cooked. Place the charcoal in a pyramid-shaped stack in the center of the grill.

Pour charcoal lighter fluid evenly over the charcoal and allow it to soak in for one minute. Carefully light the charcoal, and let it burn 30 to 45 minutes or until the coals are mostly covered with white ash.

Wood chips can add a hint of smoky flavor. Hickory, mesquite, and fruitwoods impart a wonderful flavor to grilled food. Depending on your grill manufacturer's instructions, soak the wood chips in water for at least 1 hour. Drain the chips thoroughly, and either scatter them directly onto the heat source; or place them in a partially sealed packet made of heavy-duty aluminum foil and set them directly onto the heat source; or place them directly in your grill's smoker compartment.

Other aromatic and flavorful additions to add to the fire include bunches of fresh herbs, fresh or dried citrus peels, and assorted types of nut shells.

Temperature Ranges for Coals:

• Low Coals - 300*F (150*C) and under.
• Medium Coals - 300 to 350*F (150 to 175*C).
• Medium-Hot Coals - 350* to 400*F (175* to 205*C).
• Hot Coals - 400* to 500*F (205* to 260*C).