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BBQ Tips from Chef Edward Lee

1 – Regulate your heat. You never want the grill to be too hot. You’ll just end up burning the meat, but it will still be raw in the middle. You don’t need too high a heat to get a good char. You’re better off with moderate but consistent heat. Use a laser thermometer to get an exact reading.

2 – Keep cold beer handy. For the obvious drinking, but also to keep the grill from overheating or flare-ups. When your coals get too hot, or you have a flare-up, just splash some beer over it to tamp out the fire.

3 – Always let the meat rest after you take it off the grill. You want to let the meat rest for at least 12 minutes, and up to 20 minutes for larger cuts, before slicing into them. Doing this will allow the blood to reabsorb back into the meat so that when you slice into it, you don’t have a river of blood flowing over your cutting board.

4 – I use a combination of charcoal and wood chips, but hickory is my favorite. Be sure to soak the chips in warm water and make sure you add the chips after the charcoal has burned through. The wood adds a nice flavor at the end, and it’s very easy to use as long as you buy pre-cut chips.

5 – Don’t forget the rub. I use a rub on everything – chicken, beef, pork, even shrimp. I’ll usually allow the rub to penetrate into the meat for at least two hours, or sometimes overnight, depending on how strong you want the flavor. The most important component of any rub is the salt content. It helps tenderize the meat and adds flavor. A meat without a rub is like a love song without tears; it just doesn’t feel right.

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