— — 6. Cut it thick. If you are going to grill pork chops and steaks this year, make a commitment to talk to the butcher and order them properly. Don't buy the family pack that is so thin you can almost read a newspaper through the cuts of meat. Get the steaks and chops cut to at least one inch thick, and buy them “bone in.” Too thick? Hey, you don't have to eat the entire steak or chop. Split it with someone. This isn't rocket science.
7. Set aside one weekend each month to master the art of indirect grilling and smoking. This takes time, but the end result is absolutely delicious. Use this set up to make pulled pork or ribs. Also, this is very helpful when cooling those one-inch plus sized chops and steaks.
8. Experiment and make your own rubs and sauces. Google it. It's easy and you control the flavors.
9. Diversify your charcoal and woods. If you commit to occasionally using charcoal, experiment with different charcoals and different woods. Apple, hickory, mesquite and pecan are great woods to start with.
10. Simply put, read. Obviously you are reading this column, and by the way, thank you for that.
But in addition to this piece, there are great books out there on the topics of grilling, smoking and making fantastic barbecue. It's great reading material.
I wish you the very best grilling season. And again, it starts right now and continues till Christmas.
Yep, I'm serious!
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.