Summertime Barbequing Facts and Tips

• Grilling is cooking food quickly and directly over a very hot fire, whereas barbequing is the slow, indirect cooking of meat over a low, smoky fire.
• Fat equals flavour! The leaner the cut, the more chance it will be dry. Just don’t overcook lean cuts.
• Don’t cozy up the barbeque to fences, poles, bushes, or anything else. Flames sometimes get big for overzealous outdoor chefs, and you don’t want it catching on the scenery.
• There are over 20,000 BBQ competitions in North America every year!
• Nearly eight out of 10 (77 percent) households own an outdoor barbecue grill or smoker, a 5 percent increase from 2003.