When you get above this you will likely end up with dried out chared outsides before the insides are cooked. Try Susanna Cochran Grahams Barbecued Pork Chops , Barbequed Ribs any of your favorite steak cuts with any of the marinades or rubs below. You can grill any vegetable. You should brush with a little olive oil to promote browning and protect from sticking . Here is a recipe for BBQed Portabello Mushrooms which have the texture and taste of a steak.
Barbeque purists argue the necessity of sauce.
Any combination of spices or liquids can be made into a rub or marinade, here are a few but we encourage experimentation Ancho Chile Rub , Balsamic Marinade and Herb and Oil Marinade . When grilling, you often put the meat directly on the heat, when barbequing it is often indirect heat with the coals on one side and the food on the other. For marinades a good ratio is 6-8 Tablespoons of marinade per 1 pound of food . If you marinate AND you want your food to brown, you likely need to pat the food dry, because wet things do not brown well . Charcoals briquettes contain sawdust, charcoal and additives which can impart unwanted flavors, it is wise to take a look at the ingredients of your briquettes to find the least additives .