There must be a million different variations of barbecue sauce, and it truly is a personal thing as far as taste is concerned. And often times the sauce is a reflection of the region from where it originated. There are many delicious brands on the market to choose from, and for the sake of convenience, are hard to beat. However, you may want to make your own. I have collected a few recipesfrom the Indianapolis Star/News that I think represent the tastes of the Midwest. These are fairly simple to make and use ingredients most of us already have in stock. And of course, you can add other spices and hot sauce to taste.
Seemingly, one of the more difficult aspects of grilling is determining the length of time it takes to cook the meat thoroughly without turning it into a charred cinder-block. Experts agree that the internal temperature should be no less than 160°, but, without a meat thermometer, how can you tell? Well, for one thing, if the juices are clear, the meat is now edible. Don't be afraid to sample a piece by cutting into it and checking the center. I usually check the thickest piece. If it's done, so are the rest.
Depending on how hot the coals are, the average time for chicken pieces is 45 minutes to an hour. (Check smaller pieces at 30 minutes.) Steaks generally take 10 to 15 minutes per side, depending on thickness and coal temperature. Pork chops take about 15 to 20 minutes per side. You don't have to cook pork until it's dried out and tough. If the juices are running clear and the meat near the bone is light pink to white, they are cooked enough. Spare-ribs take about one hour to 1 1/2 hours. Some people like to par-boil the ribs for about a 1/2 hour, then put them on the grill. This cuts the grilling time down to about a 1/2 hour. Hamburgers usually take about 15 minutes per side. Since most brands of hot dogs are pre-cooked, you only need to heat them thoroughly. For grilling vegetables, see related page. Remember: when you stick a fork into the meat and the juices that run out are clear, it's time to check the biggest piece by cutting into it. You don't want to over-cook.
I know some people who wouldn't dream of cleaning the grill on their cooker. They are convinced that the build-up adds flavor to the food. For those folks, I have one word: salmonella. While temperatures of 140° or more do kill the bacteria, the thing to remember is that the grill has been sitting at room temperature when not in use, allowing the bacteria to spread to anything around it and anything that touches it. When you touch it before you start cooking, you are picking up the bacteria, which will then spread to everything else you touch.
So, to be on the safe side, scrub the grill with hot water and detergent before each use. And always wash your hands whenever handling raw meat, before and after. Never put cooked meat back onto any surface that it came in contact with when raw.
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