Setting up your grill

Cooking outdoors is something that men just have to do. Once in awhile a man needs to let his primitive, animal nature just kind of run wild. And what better way to do that thank cooking outside?! So it's a warm spring day and you just want to hear something sizzle. You go brutha...but wait.....do you know what you're doing? "Sure I do..throw the coals in the grill, throw on the meat, drink a beer, and its' done!" While I certainly appreciate this chest pounding mentality, I ask you only to take into consideration the others who will be consuming this food. After a guzzling a 12 pack, anything will taste good. But try something once...try cooking sober without the neighbor standing around...just you and the grill. And ask yourself...is this the best I can do? Probably not. So with that in mind, let me offer up a few pointers. First of all....don't use regular charcoal...use lump. Secondly, do not EVER use lighter fluid. Buy a chimeny starter. They're cheap and no chemical smell or taste. Lastly and take my word on this one...when you arrange the charcoal in the grill, don't just dump it in there anywhere. I hate burning meat. So I like to give my meat an "out". A little place out of the sun if you will. I arrange my charcoal on one side of the grill and cook my chicken on the other. I still get plenty of heat but without the burning. Also, with doing this, I can move my meat directly over the coals and return them to the safe zone whenever things get a bit hot. Cooking like this will take some of the pressure off of you while you cook. Also the meat will cook a bit slower making it that much more supple. Also, remember that you don't want to use any seasoning with sugar in it. It will burn long before your meat does. Also, a spritz or two of apple juice once in awhile won't hurt. Good luck!