Welcome to the "HOW TO" section of our site. We would like to show you some easy solutions to tackling not so common tasks in the kitchen. The tips and tricks we will feature here are used by regional experts and are not necessarily the only way to tackle the job, but we've found them to be among the most effective. Have a question for the Grill Meister? Why not drop an email and we will try to post the solution for you right here on the site.

GREAT BBQ STEAKS and/or CHOPS
Brush steaks or chops with SPANK IT RED while cooking for enhanced but not overpowering flavor. Leave the steak sauce in the cabinet.

GRILL MEISTER SPRAY
Combine 1/2 SPANK IT RED SAUCE and 1/2 apple juice and place in spray bottle. Use to spritz/spray pork ribs, shoulder, beef & chicken while grilling or smoking. For a twist, try cranberry, pineapple or any other favorite juice.

GRILL MEISTER GRILLING TIPS
1. Use grilling basket when grilling delicate foods like kebobs, fish and chicken. Spray basket with nonstick cooking spray or brush lightly with oil before placing meat in basket.
2. Soak wooden kebob skewers in warm water for at least 30 minutes to prevent them from burning while grilling.
3. Use a Ziploc bag for marinating. You use less marinade and can completely cover what you are marinating by squeezing the air from the bag.
4. Never reuse marinade that has touched raw meat, poultry or fish Ð it could breed harmful bacteria.
5. Before you add meat to a marinade, reserve a portion of the marinade for basting or for use as a side sauce.
6. Discard leftover rub that has touched raw meat, poultry or fish.
7. After grilling on a charcoal grill, cover the grill and close the vents. After the coals have dies out, brush off any loose particles on the warm cooking grate with a brass grill brush. Remove cold ashes from the bottom of the kettle to prevent airflow problems and premature rusting.
8. On a gas grill, to burn off any residue (whether before or after grilling), turn all burners to high until the smoke stops and then brush the cooking grates with a brass wire grill brush. If you have a cast iron cooking grates, donÕt do a burn off until just before you grill. Leaving the residue on the grates helps to protect against rust. Use a steel brush instead of a brass one.

HOW DO YOU DRESS SOFT SHELL CRABS?
Soft shell crabs are simply blue crabs which have shed the shells they have outgrown and are in the process of replacing when caught. Crabs begin to molt between May and September. The fact that this is the only time soft shell crabs are available makes them a delicacy. Here is an easy way to dress soft shell crabs in preparation for grilling, frying or broiling.

STEP ONE
Remove the apron. That is the segmented abdominal part of the body underneath the carapace (ie: the top shell). (illust. #1)

STEP TWO
Lift each of the pointed ends of the carapace to remove the spongy parts. (illust. #2)

STEP THREE
Cut off the face of the crab about one-half inch behind the eyes. This part contains the sensory and respiratory organs and the digestive system, all unsuitable for consumption. (illust. #3)

STEP FOUR
Shown is the muscular edible portions with the legs. (illust. #4)

HOW DO YOU PROPERLY BONE A FISH?
This is a great technique which will work for a great number of fish as the steps remain essentially the same. Always have a sharp knife and watch your fingers.

STEP ONE
The easiest way to bone a fish is through the belly, beginning by cleaning the belly cavity, cutting away the pectoral and dorsal fins and the gills. (illust. #1)

STEP TWO
Open the fish's belly and extend the opening that has been created to gut it along the length of the fish to the tail. (illust. #2)

STEP THREE
Spread the two sides of the fish wide to expose the ribs and the backbone that lie just under a thin membrane. Slide a small sharp knife under each rib and snap it off as near the backbone as possible. (illust. #3)

STEP FOUR
Open the fish as wide as possible and run the knife down either side of the backbone, taking care not to cut through the skin of the fish. (illust. #4)

STEP FIVE
Sever the backbone as close to the head as possible and begin lifting the backbone away from the flesh, using a knife to free it if necessary from membrane or connective tissue. Sever backbone as close to tail as possible and remove. (illust. #5)