Bull's Eye Barbeque Sauce


	Chef’s Apron No one will question who the real griller is. Spares shirts from splatter. Stainless Steel Tongs THE tool for adjusting food on the grill. Forks are a no go; piercing meat causes escaped juices. Basting Brush Essential for slathering on BULL'S-EYE Barbecue Sauce. A brush with silicone bristles works well; a multi-pack of paintbrushes from the hardware store is a great alternative for grilling masterpieces…use ‘em and lose ‘em. Grill Spatula Get one large and strong enough to turn meaty burgers over with ease. Instant Read Thermometer Tells you when your meat is perfectly done. Skewers for Kabobs Mmmm. Meat on a stick. Metal works well. If you prefer bamboo, be sure to soak in water for at least 30 minutes before use. Spray Bottle Heat is key, but this helps control small flare-ups.

Remove grates and wash in hot, soapy water
Wipe down grill connections with soapy water
Use a metal brush on the grates of gas grills to knock away the remnants of previous feasts

Charcoal brings a smoky flavor a gas grill can’t, but using charcoal takes time. Let coals burn for 20 minutes or more and turn ash grey before putting meat on the grill.

Gas brings steady heat that means consistent grilling. For best results, preheat the grill for 10 minutes before putting meat on the heat.

Woods chips ? like mesquite, hickory or oak ? can add additional flavor to both charcoal and gas grills.

For charcoal, soak the wood for 30 minutes, drain and add directly to coals.
For gas grills, make a foil pouch, add the wood, poke a few holes in the pouch and place directly on the burners before adding meat.

Direct Method – For foods that take less than 25 minutes to cook, such as steaks, chops, kabobs, sausages, brats and burgers. Food is placed directly over the heat source and turned ONCE during grilling.

Indirect Method – Best for foods that need more than 25 minutes on the grill, such as ribs, roasts, whole chickens, pork shoulder and those larger cuts of meat that make your friends’ mouths water. Place food on either side of heat source and keep the lid constantly closed so that heat circulates around the meat for even cooking.

Sauces
So many BULL'S-EYE Sauces, so little time . . . Whatever the flavor you crave, BULL'S-EYE has the sauce that will turn your BBQ into an instant classic.

Planks
Treated or untreated (make sure to follow manufacturer instructions), planks can be placed directly on the grill grates. Ideal for grilling salmon or other types of fish.

Fresh Herbs
Place garlic cloves or sprigs of fresh rosemary or thyme directly on grill grates, then place meat on top. Or, place water-soaked herbs directly on coals, giving the greens a good shake to remove excess water. A little goes a long way; one or two herb sprigs is enough to add flavor.

Fruit Slices
Slap a bed of sliced citrus, like limes, lemons, oranges or grapefruit, on the grill grates and place meat on top. Citrus keeps meat moist while injecting fresh flavor.