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Help! The Meat is Catching Fire

A

Athenagdlyt

Guest
The common dilemma I encounter during open fire barbecuing is that the fat of the meat easily catches fire. It happens on pork and also on chicken. Because of this, I just keep a spray bottle filled with water by my side. I squirt a bit of water on the flaming meat to douse it. But that's about it. Even if I lessen the charcoal, the fatty drippings become flammable.

Do you have any other tips which I can do to prevent this from happening the next time we do our open fire barbecue? Thanks!
 
B

BarbiQ

Guest
Sounds like the fire may be too hot. You could wait till the fire burns down more and cook over the coals rather than the flame.
 
B

Burg14

Guest
How about cooking on tin foil. This keeps the drippings from dropping into the flames. I don't think it's a heat problem at all. Once the fat hits the flame it "fires" us the flame even more.
 

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