Incinerated (or raw) meat, lighter fluid-spiked food, and falling-apart fish can really put a damper on a summer barbecue. Our tips will help get things in order.
You forget about the fat in meats
THE RESULT: Flare-ups.
THE FIX: Most flare-ups are caused by fat dripping onto the fire, which makes them easy to avoid. Carefully trimming all excess fat from the outside of meats before putting them on the grill or opting for leaner cuts of ground beef when making burgers will prevent most flare-ups. Flames are inevitable, however, so when cooking fattier cuts or burgers made with ground meat higher in fat, be prepared with an area of indirect heat where you can move food to safety. Kill a flare-up with a quick spritz of water. Be sparing: Anything more than a mist could cause ashes to float onto the food.