2020 Summer Home and Garden

2020 Summer Home and Garden Lincoln Daily News June 11, 2020 Page 39 The temperature of the grill should be around three hundred to three hundred-fifty degrees, for a “nice finished skin on your chicken.” The lid on the grill should completely cover the meat. After about a half-hour, the meat can be separated a little. After an hour, the chicken should be basted with a sauce of your choice. The layers should be thin and added a little bit at a time for even coating, flipping the chicken along the way. “After an hour and fifteen minutes, and three bastings, our barbecue chicken is done,” according to the video. “Doesn’t get more straightforward than that, anybody can do this.” But chicken is not the only meat to throw on the grill. Let’s say you have a chicken recipe already, and you feel pretty confident in your ability to grill a burger. In that case, let’s take a look at something that seems a bit harder, but is really just a bit more complex. “How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion” A lot of people think that ribs are difficult to cook on a grill. But in reality, ribs really are not that complicated to cook this way. In this video, barbecue champion Myron Mixon demonstrates how to cook St. Louis spareribs on a charcoal grill. Most people cook on a grill because it takes less time than other methods. But to cook ribs on a grill, the coal needs to be stacked in a way to smoke the meat, not just heat it up. Mixon demonstrates that the charcoal needs to be “banked- we’re going to put it on one side.” The ribs are placed outside of the flame in the grill. As we saw with the chicken, when the ribs are cooked this way, they receive both heat and smoke throughout the process. “We’ll get an indirect rotation of heat and smoke around the ribs, and not overcook them,” says Mixon. As the coals heat up, Mixon moves on to meat preparation. He starts by removing the excess membrane from the backside of the ribs, so CONTINUED u