Grilling Tips from the Grill Champ Mike Davis

Oooh yeah. The smell– the delicious, saliva-stimulatin’, stomach-rumbling smell of grilling meat and veggies. Drives me CRAZY. I recently caught wind of some great grilling tips from the Pit Master himself, Mike Davis. Check this out!!

National Champion Pit Master Mike Davis of Lotta Bull Barbeque in Oklahoma shares some of his secrets:
• When cooking larger cuts of meat, always use an indirect heat as a source. Using the direct heat method will char the outside of the meat without allowing the inside to cook properly.
• When grilling, use a “smoker” box of aromatic hardwoods such as mesquite, hickory or pecan to give that distinctive wood smoked flavor.
• Use olive oil or any other cooking oil to coat the surface of vegetables to add crispness and to hold on spices and seasonings.
• Using a spray or baste during cooking will help keep the meat moist and flavorful and will help to keep the meat from drying out during the cooking process.
• A mustard slather can be used to thoroughly coat the meat to help hold spices and seasonings in place during preparation.
• Pay careful attention to pork and poultry when grilling, you must make sure both meats are properly cooked through.
• Always grill in a well ventilated area, away from eaves and overhangs that can trap toxic fumes.
• Just like I prepare for my competitions, frequent heartburn sufferers should come prepared to enjoy the foods you love and start your 14-day course of Prilosec OTC in advance of your BBQ event.

Happy Independence Day! And happy grilling!