Off The Reservation

Don't know what kinds you currently use, so hard to offer something you may already be doing. Marinade as opposed to Baste?

Here's one I use on chicken and beef. Seems to be a bit hit with folks.
1/4 cup olive oil - extra virgin preferred or whatever you have on hand.
1/4 cup soy sauce - the sweetest variety you can find.
1 Teaspoon ground ginger.
1 Teaspoon Garlic powder.
Mix it up and pour into in shallow marinade pan - cover. flip parts over to make sue both sides get attended to.
This will handle 4-6 large breasts (you pervs shut up!).
Just double the amounts for larger cookouts.
I suggest only marinading the beast parts for NO MORE THAN AN HOUR if you use this, as it can get pretty strong and overpower the taste of beef especially.

Tip from the grill gods. Spray PAM on the grill surface to prevent meats - especially chicken from sticking on it.

Wouldn't recommend that when the flames are kicking up, as you'll turn that PAM bottle into a flame thrower (which can be fun, too).

My tip...assuming you're cooking with the appropriate amount of heat, the meat will tell you when it's ready to flip because it will no longer stick to the grill when it's time to hit the other side with heat.

No, I'm talking grilling. I haven't mastered the art of smoking yet.

Well.......maybe. I've been doing this for some years now, and as long as you let the flames die down first, no problem.

I wouldn't recommend it. Of course, it depends on the size of said grill also. My family has a ton of smokers so I grew up using them. Hell, my father used to make them and sell them.

I would really like to get a smoker but I really dont know how to maintain the heat and what woods to use..I would love to smoke some pork and ribs..Hell i just might go get some for lunch today

Then I shall ask for your guidance soon my friend

Don't judge unless you've had it. Think about it: a meat lover's pizza smoked. It's fantastic.

It sounds really good

My chicken recipe is very simple and it makes the marinade a matter of choice and less important than the whole presentation.

Heart attack Chicken (in my best but failing nash impersonation)

-Chicken mammos, tender with none of the hard stuff
-Slabs o' pork
-Melty stuff
-Marry nade
-Wood splinters fer holdin it together

Take the mammos and make 2 cuts down the long side. Go all the way through till you see yerself scratching the cuttin' surface

Lace 2 bacon slabs through the cuts in and out of the chicken perpendicular to the long side cuts you made. These slabs can be fresh off the hammy with no bit o searin' on them.

Use skewers to glue it all together like and soak in your marinade of choice fer 20 ticks of the long hand.

Grill for 10-20 minutes per side depending on yer fancy and for preventin the machine gun maneuver in front of the porcelain bowl of elimination

In the last few minutes of grilling put your melty stuff of choice (I use 'Merican cuz its melts all gooey like) on the finished product till it melts to your heart's desire.

Ready to serve and be grubbed at!

Yeah whatever you're pregnant!