Enjoy!

1. Rub some flavour into your food! Dry rubs enhance flavour as opposed to tenderizing. A rub is usually a mixture of fresh or dried herbs and spices, sometimes mixed with an oil, crushed garlic or mustard, which is rubbed into the surface. Recommended for meats that require only a short time for cooking. Allow meat to cook for about 1/3 rd to 1Ú2 the total time before applying any basting sauce so you don't Òwash offÓ any of the dry rub seasonings.


2. Get your cooking grids hot! To do this, have the burners set at high for at least 10 minutes. By pre-heating the cooking grids, they will sear the meat to give it nice grill marks, but more importantly, it will keep the meat from sticking to the cooking grate.


3. Keep your roast juicy! When rotisserie cooking, use a spray bottle or basting brush to baste the meat or poultry as it turns on the rotisserie spit. Experiment with different liquid combinations such as soy sauce, sherry, fruit juice, chicken or beef broth.


4. A little fat for flavour. Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim the rest of this layer off after cooking.


5. Cooking with the lid down. The temperature of your barbecue changes each time you open the lid and even the best temperature gauge will not react instantly. For the best cooking results, try to cook with the lid down as much as possible.


6. For extra flavour and moisture. When rotisserie cooking, place a heavy duty disposable foil drip pan with herbs, apple juice, beer or wine on your cooking medium directly beneath the area of the grid where you will be cooking to catch any drippings and to infuse the meat with added flavour and moisture.


7. Go easy on the ground beef. Do not over-mix or compact ground beef as this will result in firm dense burgers when cooked.


8. Marinades and aluminum don't mix. When using an acid-based marinades, be sure to use only containers made of glass, ceramic or stainless steel, and NOT aluminum, which creates a chemical reaction that can darken the food and the aluminum container. Try using food-safe plastic zip-lock bags.


9. Choosing your beef. Select beef with a deep red color, without any grayish or brown blotches. Look for beef that is firm to the touch. Check that the package is cold and has no holes or tears and doesn't have excessive fluid.


10. Check the water content of your food. When planning your meal, remember that the higher the water content, the faster the cooking time. Tomatoes have a high water content, so they cook very quickly and should be put on a warming rack for no more than 5 minutes, whereas potatoes have a low water content and usually take longer to cook then the meat. Keep this in mind when putting an assortment of meat & vegetables on shish kebob skewers.