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This video from www.CaveTools.com explains various precautions that need to be taken in order to prevent grill flare ups.
Whenever barbecuing or grilling, there are always things that can affect the final outcome. In the same way that marinades or seasonings have a large impact on the qualities of the cooked food; flare ups can have an adverse effect. Grill flare ups are common, but risk burning food.
The first essential tip is to have a ‘dead spot’ on your grill: a place where the coals aren’t burning or the gas doesn’t have such a strong impact. Move the food into the dead spot as soon as a flare up occurs and then simply move back once the flare up dies down again.
If there’s no option of a ‘dead spot’, then the next best thing to do is to close the lid on the bbq grill. Fire requires heat, fuel and most importantly in this case, oxygen (air), so by simply closing the lid, the flare up is naturally extinguished.
One of the most important ways to prevent flare ups though, is to buy lean cuts of meat. Too much dripping fats on the source of the heat causes flare ups to occur.
A couple of other points that should also be considered are:
1) Excessive use of oil and marinades can also be another cause of flare ups, so only use the necessary amount.
2) A common misconception is that keeping a spray bottle nearby can help with putting out flare ups. The water may put out the flames, but at the same time ash is scattered and the charcoal becomes wet. This makes it near impossible to relight and resume cooking.
Pork Ribs on the Grill: South American style – http://blog.cavetools.com/pork-ribs-on-the-grill-south-american-style/
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