// BEGIN editorial data var i = 0; var TDY_Books_AlsBBQ = new Array(); TDY_Books_AlsBBQ.ID = "TDY_Books_AlsBBQ"; TDY_Books_AlsBBQ.ID_WB = 24844135; TDY_Books_AlsBBQ.sPubDate = "5/30/2008 6:23:54 PM GMT"; TDY_Books_AlsBBQ.navsectionID = "3032632" TDY_Books_AlsBBQ.appFmt = 2; TDY_Books_AlsBBQ.itemsPerPage = 1; TDY_Books_AlsBBQ.appWidth = 460; TDY_Books_AlsBBQ.appHeader = "Grill skills: Al Roker's barbecue cheat sheet "; TDY_Books_AlsBBQ.appDeck = "The TODAY host gives personal tips to help you throw the perfect cookout "; TDY_Books_AlsBBQ.appNavStyle = 4; TDY_Books_AlsBBQ.bDhtml = 0; TDY_Books_AlsBBQ.appLayout = 3; TDY_Books_AlsBBQ.copyHeight = 500; TDY_Books_AlsBBQ.copyWidth = 500; TDY_Books_AlsBBQ.copyMargin = 9; TDY_Books_AlsBBQ[i++] = new Array("","Get your grill on! ","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080320/080320-roker-vmed-1p.hmedium.jpg","","", "sub", "", "|", "", "left", "", "", "273", "210", "#000000", "", "", "", ""); TDY_Books_AlsBBQ[i-1].body = "
Looking for some advice on how to improve your skills on the grill? Here, TODAY host Al Roker offers his personal tips and recommendations that will help you perfect the art of the cookout.

In his book, \"Al Roker's Big Bad Book of Barbecue,\" he writes:

\"That’s what grilling and barbecue is all about. It is the most social of the cooking arts. You are in the great outdoors with family and friends, cooking and talking. You connect with people in ways you don’t in a more formal setting like a dining room or cocktail party. Children are usually running around, chasing each other or family pets. Old friends are shooting the bull and new friends are being made.\"

So go ahead ... join the party! Here's how to get started.
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Don't light those coals until you have these tools:

  • Long-handled tongs are a must, says Roker, \"So you don't burn your hands. Keep hands as far away as possible from the grill.\"

  • Another essential tool is the chimney charcoal starter, which \"allows you to thoroughly start a charcoal fire without using lighter fluid,\" says Roker. It's also environmentally-friendly since it eliminates the need for lighter fluid, a pollutant that also lends an icky flavor to your food.

  • Roker says you should also have a grilling grate on hand, so you can suspend your food over the coals while cooking. (Tip: Put vegetables or shrimp in a basket to cook on top of the grilling grate.)

  • You'll also want an instant read thermometer. \"Williams-Sonoma makes a wireless monitor thermometer so you can check on temperature without opening the grill,\" Roker says.

  • Finally, make sure you have a strong, long-handled wire bristle brush for cleaning the grill. \"Let the grill get hot first and then scrub,\" suggests Roker."; TDY_Books_AlsBBQ[i++] = new Array("","Great grills ","","http://msnbcmedia.msn.com/j/msnbc/Sections/TVNews/Today%20show/Today_Books/TodayBooksCOOKBOOKS/2008/webergrill.hmedium.jpg","","", "sub", "", "", "", "left", "", "", "273", "273", "#000000", "", "", "", ""); TDY_Books_AlsBBQ[i-1].body = "
    Here are Roker's picks for the top five grills:

  • The Ranch Kettle by Weber (pictured): \"It's old-school and simple,\" says Roker.

  • The Big Green Egg: This versatile grill is a smoker, grill and oven.

  • Hasty-Bake charcoal ovens: Roker likes the \"stainless steel firebox that moves up and down so you can adjust the grill.\"

  • Hibachi grills: Roker also likes these old-fashioned grills because they remind him of college and grilling on the beach.

  • Butane gas grills: This kind of grill is a \"solid workhorse,\" says Roker."; TDY_Books_AlsBBQ[i++] = new Array("","The best cookbooks","","http://msnbcmedia.msn.com/j/msnbc/Sections/TVNews/Today%20show/Today%20Books/TodayBooksCOOKBOOKS/2008/thrillgrill.hmedium.jpg","","", "sub", "", "", "", "left", "", "", "273", "181", "#000000", "", "", "", ""); TDY_Books_AlsBBQ[i-1].body = "
    \"These are all good all primers on barbecue,\" says Roker. \"Not fussy, not serious – just good solid barbecue books.\"

  • \"The Thrill of the Grill: Techniques, Recipes & Down-Home Barbecue\" by Christopher Schlesinger

  • \"Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes\" by Bobby Flay

  • \"The Barbecue! Bible\" by Steve Raichlen

  • \"Dr. BBQ's Big-Time Barbecue Cookbook\" by Dr. BBQ

  • \"Al Roker's Big Bad Book of Barbecue: 100 Easy Recipes for Backyard Barbecue and Grilling\" by Al Roker

    More great cookbook recommendations

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    Keep these cautions in mind at your next cookout:

  • \"Don’t move your meat around,\" advises Roker. Otherwise, \"it dries it out.\"

  • Don’t stick your meat with a fork – this will let those precious juices out. Instead, press on it. \"With patience and practice, you'll come to know when it’s done,\" says Roker. And remember: Your meat is still cooking even after you've removed it from the grill. \"Wait 5-10 minutes before cutting so that the juices return to the center of meat.\"

  • Don’t grill food with sugary sauces or tomato sauce – it will over-caramelize and turn to charcoal. Tip: Add any sauce during the last 5-10 minutes of cooking.

  • \"Don’t parboil ribs before cooking - that just boils out the flavor,\" says Roker. Some people think this helps, but it doesn't!

  • Finally, says Roker, \"Don’t rush things. Take your time. Rushing is the very antithesis of barbecue.\" "; TDY_Books_AlsBBQ[i++] = new Array("","Al's favorite recipes ","","http://msnbcmedia.msn.com/j/msnbc/Sections/TVNews/Today%20show/Today_Books/TodayBooksCOOKBOOKS/2008/alsbbq.hmedium.jpg","","", "sub", "", "", "", "left", "", "", "273", "243", "", "", "", "", ""); TDY_Books_AlsBBQ[i-1].body = "
    Ready to hit the grill? Get started with these five recipes from \"Al Roker's Big Bad Book of Barbecue.\"

    Memphis-style ribs

    Sheboygan bratwurst

    Deborah’s Perry, Georgia, potato salad

    Skillet corn bread, two ways

    Berry shortcake with vanilla whipped cream"; // END editorial data