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Bone Suckin' Grillin' Tips

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  • Charcoal gives a smoky flavor that adds to grillin' experience.
  • If you get a rotisserie make sure it is big enough to do a prime rib or large boneless roasts. Make sure the motor and bar can handle.
  • Make sure your rotisserie is protected from the wind because one that is not will burn the outside of the meat before the inside of the meat is cooked.
  • Soak your wood chips overnight if you are going to grill something that takes more than 4 hours to cook.
  • NEVER light a gas grill with the hood closed. Read all instructions before lighting grill.
  • Avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and NEVER baste with the marinating liquid. (Make extra marinade for basting, or boil your marinade liquid before basting)
  • Minimum of 3 to 4 burners on a gas grill. Six burners is better.
  • Hickory is great for smoking beef.
  • Applewood is great for pork and chicken smoking.
  • Place your grill away from open windows and doors so smoke doesn't blow inside your home.
  • Be careful not to place your grill in a place where carbon monoxide can build up. Carbon monoxide can build up under porches and garages.
  • Don't place your grill on a wooden deck because of fire hazard. Charcoal could fall on the deck and start a fire.
  • It is easier to scrub your grill while it is hot but make sure you use a protective glove.
  • Direct cooking method is when the food is sitting directly above the charcoal briquets or the lit burner.
  • Indirect cooking method is when the food is sitting off the side of the charcoal briquets or lit burner. This is best for foods higher in fat that take longer than 30 minutes to cook.
  • Place grill on a flat, level surface so it will not tip over.  Make sure it is located away from overhangs, fences, deck railings and shrubbery that could ignited by a sudden flare-up or flying spark.
  • Can't find your grill brush?  No worries you can clean your grill with your tongs and a piece of crumpled wet foil. 
  • Use tongs or a spatula instead of a fork to flip meats to keep flavorful juices and keep the meat moist.
  • Wipe your grill with vegetable oil before grilling to prevent food from sticking.
  • Prevent flare ups by marinating meats prior to cooking.
  • Keep an eye on the drip pan.  Most people don't even remember they have one of these.  If it's too full, it can catch on fire.
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