With pork and chicken sprinkle with garlic salt and brown both sides. Baste with your favorite Phil’s BBQ Sauce and slowly cook the sauce onto the meat and keep turning and basting until preferred doneness is achieved.

To reduce the amount of grease drippings and to cut down on open flames, trim beef steaks to 1/8 inch fat. If you like juicy hamburgers, use ground beef that is 15 to 20% fat. Have your fish filets cut from 1 to 1 ½ inches thick as any thinner the fish will dry out too quickly. Pork chops should be at least 1 to 1 ½ inches thick and is ready when the meat is no longer pink along the bone and the juices run clear.

Use tongs to turn meat. A fork will punch holes in the meat and allow the natural juices to escape causing the meat to lose flavor and become chewy.

When grilling meats, it’s best to turn meat once. Use the lid to assist your cooking when you desire medium to greater doneness. Closing the lid decreases the cooking time by applying heat to all sides of the meat at once.