ABC 6 - Search Results
THURSDAY: In the Kitchen: Smokey Bones
IN THE KITCHEN (Kellie Hanna) Pete and Shawn are in the kitchen with Scott Dye from Smokey Bones Grill to talk grilling.
They smoke their ribs and wings for 3-4 hours and then put them on the grill.
Scott says to put them on the grill bone side down first and brush sauce on them to get a nice carmelization.
Another step that needs to be taken is to make sure the grill is clean and then oil it good so whatever you put on it doesn't stick.
To make sure the meat is cooked to the correct temperature put a thermometer in the side to the middle.
Cook it to 120-127 degrees for rare, 128-135 degrees for medium rare, 136-145 for medium, 146-157 for medium well, and 158-168 for well done.