Think fine grind for shorter cooks like grilling steaks and hamburgers and a coarse grind when smoking cuts like beef brisket.

Also check out the Dirty Dalmatian Rub, easy to make and adjust to taste.

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Danger Zone

Raw meat must be kept below 40F degrees and cooked meat must be kept above 140F degrees.

For BBQ the discussion is about how long the meat can stay in the Danger Zone while cooking low and slow. One rule of thumb is to try and get the BBQ meat above 140F within 4 hours. But we have also heard that as long as the cooker temperature is 225F or higher then it doesn’t matter how long it takes to get above 140F.

DISCLAIMER: This information is for entertainment purposes only. Do not make any bacterial related decisions based on our definition of Danger Zone

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Some cooking instructions will say to setup the grill for direct cooking over medium heat.  But what is medium or low or high heat?  Well here is a simple way to know.

Place your hand 1 inch above the cooking surface.  See how long you can hold it there before it burns too much.  Then follow this guide.

5 or more seconds = low heat

4 seconds = medium heat

3 seconds = medium high heat

2 seconds = high heat

1 second = searing heat

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The ingredients and quantities are certainly subjective and up to each user’s preference but this is the base for a good Dirty Dalmatian rub.  Note: if you can’t find salt free lemon pepper just reduce the amount of kosher salt some to balance the saltiness.

A few versions to try and adjust to your taste:

• 1 part black pepper
• 1 part kosher salt
• 1 part lemon pepper (salt free)

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• 1 part black pepper
• 1 part kosher salt
• 1/2 part lemon pepper (salt free)
• 1/2 part garlic powder

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• 1 part black pepper
• 1 part kosher salt
• 1/2 part lemon pepper (salt free)
• 1/2 part cayenne pepper

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