Turn That Grill Back On…8 Essential Grilling Tips

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School might have started, but that doesn't mean the grill has to go back in storage. Grilling in the fall can be such a blast. There are so many great foods to slap on the grill that will surely fill you up after a long day at work. Here are the 8  Essentials Grilling Tips from the Pros:

1. Mopping

The Mopping Technique

Mopping is a technique that involves slathering sauce onto the cooking meat with a large basting brush, which adds flavor, makes skin crisp, and, when layered over the rub, creates a nice bar—the flavorsome crust that develops during the cooking process. According to Amy Mills Tunnicliffe, co-author of Peace, Love & Barbecue (Rodale, 2005), "Mopping adds surface flavor, it's not penetrating. But when you pull pork butt, you're mixing the bark with the internal meat, which is fabulous."

2. Crisping Chicken Skin

Crisping Chicken Skin

We learned this method of removing fat from chicken skin in order to produce a remarkably crisp result from competition barbecue champion George "Tuffy" Stone. "Peel the skin carefully from the thigh or breast, and use a knife to scrape most of the fat off the underside until the skin becomes somewhat translucent," instructs Stone. "Then drape the skin back over the thigh or breast, and tuck it under the meat. When it cooks, the skin will become crisp."
3. Spraying With Apple Juice
Tunnicliffe sometimes sprays meat with apple juice every hour or so while it cooks, to keep the surface moist and to add additional flavor. "Meat sweats when it cooks; it opens up and absorbs whatever's on top of it," she says. "That's a good time to spray."

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