Graduation is over and Memorial Day is in the rearview mirror, which means it is officially summer, time to uncover the barbecue, scrape the charcoaled remains of last summers meals off the grate and load up on the fuel of choice, be it briquettes, pellet
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TORRINGTON– Graduation is over and Memorial Day is in the rearview mirror, which means it is officially summer, time to uncover the barbecue, scrape the charcoaled remains of last summers meals off the grate and load up on the fuel of choice, be it briquettes, pellets, wood chips or propane.
One big advantage to moving meal preparation outside, even as daytime temperatures hit triple digits, is that cooking outdoors keeps temperatures indoors nice and cool. Another advantage is that with a little planning, the number of pots and pans needed to fix a meal can be minimized.
Unfortunately, the majority of summer chefs are actually mediocre barbecuers at best. There is a misconception that a few lumps of meat can be tossed on the grill to mysteriously cook to perfection while the cook and guests down a few beverages and play a game of tackle football, the result being a halftime meal of cremated hotdogs and hamburger jerky.
However, there are a few simple rules that can turn what could potentially be a three-alarm fire into a meal fit for HGTV.