lil' bits of this-n-that: Great Grilling Tips Plus 2 Meat Rub Recipes

Basic Pantry Rub

Makes 1 cup

(6 average steaks)

1/4 cup coarse salt

1/4 cup paprika

1/4 cup dark brown sugar

3 Tbsp ground black pepper

1 Tbsp onion flakes (dried)

1 Tbsp onion powder

1/2 tsp cayenne pepper

1/2 tsp seasoning salt

Ozark Sweet Rub

Makes 1 cup

(Great for chicken & pork)

1/4 cup brown sugar

1/4 cup sweet paprika

2 Tbsp coarse salt (sea salt)

2 Tbsp lemon pepper

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dry mustard

1 Tbsp celery seed

1 tsp sage

Grilling for 20 on a budget. Chicken leg quarters, at less than $1.00 per pound and country style ribs at a little over $2.00 per pound, are both great choices. Ten pounds of chicken, five pounds of ribs and $5.00 for charcoal feeds everyone for just $25.00.

When using lighter fluid to start your coals, let the fluid soak in for 5-10 minutes before lighting and let the briquettes turn white (approx 30 minutes) before putting meat on the grill. The flavor of the meat will be much better.

Always check internal temperature with a meat thermometer to ensure that meat is cooked all the way through and any bacteria is cooked off. An internal temperature of 185 degrees is desirable.

To keep meat moist during long grilling, add a pan of water close to the fire but away from the meat. This creates steam and will ensure juicy cuts

Soak vegetables in cold water 30 minutes before grilling to keep them from drying out. Vegetables with thick skin should be halved or quartered to allow water absorption.

If you want to use the same marinade you've soaked the meat in as a sauce or baste, boil it for five minutes to make sure all bacteria is killed.

If you baste with BBQ sauce, wait until meat is done and brush each piece twice while still on the grill. Any more than that will cause the sauce to burn and give meat that charred, black appearance.

Get the most use from the charcoal by having a roast or whole chicken thawed and ready to put on the grill after your hamburgers, brats or steaks are done. You can make tomorrow night's dinner today without wasting still burning charcoal. A charcoal grill will usually stay hot up to three hours after you've finished using it.

Don't add pepper until meat is done. Adding before this will make pepper have bitter taste.

Try some hickory, apple or mesquite chips soaked in water on top of your hot coals to smoke flavor into your favorite cuts of meat.

Make it an event! Invite your loved ones over to enjoy some good times with good food this summer.