SOURCE: http://JackDanielsBarbecueMedia.com

Featured Judge Bio

Chef Paul Kirk

Chef Paul Kirk, Judge and Honorary Pitmaster at the 22nd annual Jack Daniel's World Championship Invitational Barbecue

For Chef Paul Kirk, the internationally renowned Kansas City Barbecue Society (KCBS) Hall of Famer and all-around barbecue guru, the secret to success in the world of barbecue is constancy, in the barbecue pit and in ones state of mind. For his students at the Barons School of Pitmasters, Kirks advice is simple: maintain a constant temperature in the barbecue pit and a constant belief in yourself and you will have great barbecue.

It is no secret that Chef Paul Kirk is prize winning. Over the past thirty years, this Kansas City Baron of Barbecue has acquired more than 500 different accolades for his barbecue recipes, ranging from local and state honors to national and international awards. His winnings include seven world barbecue championship titles, including the very first Jack Daniels World Championship Invitational Barbecue. These awards have earned Kirk appearances in numerous publications and television segments on programs such as The National Barbecue News and E! Entertainment TelevisionsTalk Soup.

In addition to the time he spends preparing barbecue for awards, publications, and television programs, Kirk also uses his famous barbecue recipes for philanthropic purposes and events. Noteworthy examples include his former association with The Julia Child BBQ Team of Ten, a team created for the purpose of raising funds for The Julia Child Endowment Foundation.

Kirk is also the author of seven barbecue cookbooks. His most recent book is the KCBS 25th Anniversary Cook Book. He also co-wrote America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, with fellow barbecue judge Ardie Davis. Kirk also penned 500 Barbecue Dishes, Paul Kirk’s Championship Barbecue and Paul Kirk’s Championship Barbecue Sauces.

Over the past 20 years, Kirk has expanded his barbecue business into a full service organization that offers assistance, aid and culinary training to barbecue cooks across the world, distinguishing Kirk as both a barbecue specialist and as a well-regarded teacher within the barbecue community.

2010 Jack Daniels22ndInvitational WorldChampionshipBBQ

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QUAU WINS TOP PRIZE AT 22ND ANNUAL JACK DANIELS WORLD CHAMPIONSHIP INVITATIONAL BARBECUE

LYNCHBURG, Tenn. (October 23, 2010) QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Daniels World Championship Invitational Barbecue held in Lynchburg (pop. 361), Tenn., on Saturday October 23.

As Grand Champion, QUAU received $5,000, and braggin rights as winner of the most prestigious barbecue contest in the world and the chance to come back in 2011 to defend their title. QUAU also finished first in the pork ribs category.

“I’m in shock — this is my sixth year here and we’ve done well in the past and we’ve done not so well and to win is just awesome,” Chief Cook Mike Wozniak said. “It’s the best competition you could ever want to win. It’s a once in a lifetime thing.”

To compete at The Jack, domestic teams must win a state championship with at least 25 teams or a competition of 50 teams, or win one of the premiere barbecue competitions that qualify a team for an automatic berth.

After competing weekend after weekend and year after year on the professional barbecue circuit, competitors have truly mastered the art of grilling and present some of the worlds most outstanding meats and flavors, said Lynne Tolley, KCBS-certified barbecue judge and great-grandniece of Jack Daniel. Competitors truly bring their best as witnessed every year at The Jack. We are thrilled to congratulate QUAU for being named the best of the best in Lynchburg today.

The BBQ Guru from Warminster, Pa., also finished strong as the Reserve Grand Champion, taking home a cash prize of $2,500.

Grand Champions QUAU Brimfield, Ill.

Other top ten winners at this years Jack Daniels World Championship Invitational Barbecue are:

3. Habitual Smokers, Springdale, Ark.

4. Little Pig Town, Owasso, Okla.

5. Munchin Hogs @ the Hilton, Prairie Village, Kan.

6. Cool Smoke, Richmond, Va.

7. Smokin Lipps, Saint Amant, La.

8. Extreme Roasters, Ionia, Mich.

9. Warren Co. Pork Choppers, Bowling Green, Ky.

10. The Long Dawgs, Smyrna, Tenn.

Sixty-one championship teams from the U.S. and 15 teams from Australia, Austria, Germany, Canada, England, Estonia, Norway, Puerto Rico, Poland and Switzerland fought for the title. The highest finishing international team was BBQ Freaks from Puerto Rico that placed 29th overall.

Chef Paul Kirk, Judge and Honorary Pitmaster at the 22nd annual Jack Daniel's World Championship Invitational Barbecue

In addition to honoring the Grand Champion and Reserve Grand Champion, the Jack Daniels World Championship Invitational Barbecue awards first place prizes in seven categories: Pork Ribs, Pork Shoulder/Butts, Beef Brisket, Chicken, Dessert, Cooks Choice and Jack Daniels Sauce.

This years winners of these individual categories are:

Pork Ribs QUAU, Brimfield, Ill.

Pork Shoulder/Butts Smoke on Wheels, Kansas City, Kan.

Beef Brisket Lotta Bull BBQ, Marietta, Okla.

Chicken Smokin Lipps, Saint Amant, La.

Dessert Moo Cow, Belton, Mo.

Cooks Choice Lo-N-Slo BBQ, Providence, Pa.

Jack Daniels Sauce Rhythm n QUE, Phoenix, Ariz.

Officially registered by the U.S. Government in 1866, the Jack Daniel Distillery, Lem Motlow, proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Based in Lynchburg, Tenn., the Jack Daniel Distillery is the maker of the world-famous Jack Daniels Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniels Single Barrel Tennessee Whiskey and Jack Daniels Country Cocktails.

Chef Paul Kirk, Featured Judge

Previous Jack Daniel’s BBQ Championship Winners

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Event Details

UPDATE 10/23/2010: QUAU WINS TOP PRIZE AT 22ND ANNUAL JACK DANIELS WORLD CHAMPIONSHIP INVITATIONAL BARBECUE

Jack Daniels 22nd Annual Invitational BBQ Admission: Free, although a donation to the local school system is appreciated Time: October 22-23, 2010 9:00 a.m. – 6:30 p.m. Venue: Lynchburg Town Square City/Town: Lynchburg, Tennessee Map Website: http://www.jackdaniels.com Event Type:Competitive

Jack Daniel’s BBQ Cookoff Competition 2010 Every year, on the fourth week of October, more than eighty U.S. and international championship teams and more than 25 000 barbecue fans will converge on the tiny town of Lynchburg, TN (pop 361) for what is considered the Super Bowl of barbecue competitions, the Jack Daniel’s World Championship Invitational Barbecue. In its 22nd year, this annual World Championship cook-off features some of the finest BBQ chefs across the Globe. Qualification The Qualification process started last year. Not just anyone with a smoker can qualify to be in this competition, you must be invited. The competition, lovingly refered to as “The Jack”, features a who’s who in the BBQ world. The reason this is considered the best of the best is simple: To be invited for entry, teams must compete and win a state championship with 25 teams or a competition of 50 teams. The 2009 Jack Daniels world grand champion and the current seasons Memphis in May American Royal Open and Houston Worlds Championship Bar-B-Que received automatic invitations. Photos Courtesy Jack Daniels BBQ Media Qualifying teams compete in eight categories: Pork Ribs Pork Shoulder/Butts Beef Brisket Chicken Dessert Cooks Choice and Jack Daniels Sauce. Events Other Vendors will be on hand to sell roasted corn, homemade fried fruit pies, funnel cakes, ice cream, and many other mouth-watering delicacies. Spectators are encouraged to compete in the Country Dog Contest (canines only!), Bung Pitching and Butt Bowling, while folks from Brown-Forman Cooperage in Louisville, Kentucky, will be on hand to demonstrate how they raise the barrels that are used to mature Jack Daniels Tennessee Whiskey! 2010 Schedule of Events 2010 Jack Daniels BBQ Teams Featured Judge: Chef Paul Kirk Previous Jack Daniels Grand Champion Winners Jack Daniel’s Oak Aging Barrels Wood Smoking Chips Cooking with Jack: The New Jack Daniel’s Cookbook Lynchburg Tennessee Jack Daniels BBQ Mild (86 Proof) More Info Here: Jack Daniel’s BBQ Invitational

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2010 Grand Champions QUAU Brimfield, Ill.

Source: http://www.jackdanielsbarbecuemedia.com

Previous Jack Daniel’s Invitational World Championship post:

• Jack Daniels Invitational BBQ 2010
• Jack Daniels Invitational BBQ 2009

Jack Daniels World Championship Invitational Barbecue Grand Champions

Jack Daniels Invitational 2009 Grand Champion I-Que

• 2010 QUAU
• 2009 I-Que
• 2008 4 Legs Up BBQ
• 2007 Moonswiners
• 2006 cancersuckschicago.com
• 2005 Boys From Tornado Alley
• 2004 Mad Cows BBQ
• 2003 Smokin’ Triggers
• 2002 Wee Willy’s BBQ
• 2001 Twin Oak Smokin’ Crew
• 2000 Smokin’ Triggers
• 1999 Smokin’ Guns
• 1998 Fat Boys BBQ
• 1997 Smokin’ in the Boys Room
• 1996 Pyropigmaniacs
• 1995 Kamikaze Kooker
• 1994 Head Country BBQ II
• 1993 Oklahoma Joe’s Hogmaniacs
• 1992 Apple City BBQ
• 1991 Eddy’s Flower of the Fame
• 1990 Super Swine Sizzlers
• 1989 Team Kansas City

Jack Daniel’s BBQ Posters throughout the Years

Download this free PDF of 20 BBQ posters

Take a retrospective look at the history of the Jack Daniel’s Barbecue poster made annually with traditional letterpress to celebrate the sport of competitive barbecuing.

Download BBQ Posters

Jack Daniel’s Oak Aging Barrels Wood Smoking Chips

Cooking with Jack: The New Jack Daniel’s Cookbook

Lynchburg Tennessee Jack Daniels BBQ Mild (86 Proof)

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Memorial Day, 4th of July, or just another day in the summer, chances are someone in your area is barbequing. Barbequing has become a standard American tradition for families. The reason as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but barbequing presents a reason for families to gather together. Some on my most memorable experiences happened outdoors at one of my families many get-togethers.

Planning A Barbeque

First, no barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guests for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to hard as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely traditional barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.

A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your dcor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later!

Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead!

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Here are some bbq secrets…

SMOKER OR GRILL

Ideally, a smoker is the best type of cooking device used to barbecue. Smokers come in all sizes and shapes, some burn on wood or charcoal while others are electric. At any rate, the heat from any type of smoker is a cooler heat, which cooks the meat at slower pace, allowing the smoke to penetrate the outer layer of the meat.

Traditionally a grill is used for grilling pork, beef, fish, chicken, etc. directly over a fire that is fueled by gas or charcoal. Some folks think they are barbecuing steaks, when they are actually grilling a steak. You can; however, use a grill to cook meat that you will apply barbecue sauce to. It just takes more patience and attention.

HELPFUL HINTS

1. Cooking Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I wont usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking.

2. Cooking Chicken: To cook chicken on a grill, put down a layer of foil and no closer than the middle or top rack. Chicken skin burns easy and its hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. Youll know its done when the chicken is firm and it doesn’t bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three.

3. Smoking on a gas grill: Dont try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid.
4. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.

5. Never marinade meat with full strength sauce.

6. Only when the meat has finished cooking can you baste with full strength sauce.

7. Cooked meat that has been coated with full strength sauce can only be can be left on the grill for a few minutes, turning the meat frequently to prevent scorching.

8. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!

NOW FOR THE SAUCE:

Top Secret BBQ Sauce Recipe

I have found a top secret BBQ Sauce recipe from Texas that has won hundreds ofcompetitions.

The sauce is the #1 MOST important ingredient for the barbecue. And as you know, there are as many different variations on barbecue sauces as there are people on the planet.

So, who are you going to trust?

Who’s recipe are you going to invest your time into going to the grocery store, buying the ingredients and making the sauce? Who’s recipe are you going to trust $$ worth of meat to. Who’s recipe are you going to trust not to have a failed barbecue?

THIS IS THE “REAL DEAL.”

It dont get better than this. GUARANTEED!

THIS IS THE BEST BBQ SAUCE,Not the best you’ve tasted in a while! I mean this is the best sauce you will *ever* taste in your life!

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Our readers have been asking us to publish another grilled fish recipe, so this time we would like to concentrate on grilling fish. The video I am sharing with you today is Lemon-Garlic Shrimp and can be used for any fish as well. Extremely simple and absolutely fantastic!

If the video doesnt load, you can view it here: Cooking Shrimp and Fish on the BBQ

Find Recipe here:
Lemon-Garlic Shrimp on the Grill

Excerpt From:
Video – Cooking Shrimp and Fish on the BBQ – A Great Recipe for Barbequing Seafood

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I experimented with some simple, but creative ways to top grilled corn and these recipes can be paired with a variety of dishes. Although there are many ways to cook fresh corn on the cob, grilling is my favorite method. …

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I’m a BBQ snob and grill only with charcoal. I was a skeptic of the FlameDisk; however, I also was curious about how it would perform. It’s touted as a no-hassle charcoal alternative that is eco-friendly (I guess charcoal is bad for …

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Boston Mamas: Fast & Eco-Friendly Grilling

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taste of char- grilled what-have-you. I broke down yesterday and bought a Weber charcoal grill , and we immediately had two friends (and awsome co-workers!) over for a feast of…brautwursts. Okay, so that’s not exactly Top Chef material, …

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Life Less Normal: Look, Dad, I'm Grilling! – A Blog for Today's …

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Malaysian grilled fish wrapped with banana leaves. Moist, aromatic, spicy, and full of flavor. The best grilled fish recipe ever!

Continue reading here:
Grilled Fish | Grilled Fish Recipe | Asian Recipes and Cooking

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Derrick’s Barbecues & Grilling Blog. By Derrick Riches, About.com Guide to Barbecues & Grilling since 1997. My Bio My Blog My Forum. Add to: iGoogle My Yahoo! … Community Forum. Explore Barbecues & Grilling . Must Reads …

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How much barbecue sauce do you use?

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To go with our grilled sandwiches, I also made some sweet potato fries. Though I guess they’re not technically fries, since I cooked them on the grill . I adapted a Thrive recipe for these fries, substituting canola oil for coconut oil …

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Grilled Sweet Potato Fries Recipe

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After decades of grilling burgers and kebabs I was finally gaining confidence, but losing a bit of my enthusiasm. Then I received a review copy of Ted Reader’s Napoleon’s Everyday Gourmet Plank Grilling (Key Porter, 2009) and see my gas …

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Christie's Corner: Everday Gourmet Plank Grilling

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Once the grill was fired up Becks came outside with Mason so he could swim in his pool. Sadly, there was a hole in the top and after squeezing out water that had made its way inside the pool I patched it. The patch held long enough to …

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Mowing, Visiting and Grilling Black Coffee & Bourbon

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Equally important to the maintenance of your gas grill and the not burning down of your house is checking for gas leaks. These two culprits account for the vast majority of fires associated with gas grill . Propane and natural gas are …

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Source: www.sizzleonthegrill.com

Pork is one of the basic meats of barbeque. With apologies to my good friends in Texas (to whom I will remain forever indebted for teaching me how to cook brisket) pork is a meat people really want to learn how to prepare on their grills. The basis for making this statement is the sheer number of recipe downloads, posted comments and emailed questions from readers I see here at Sizzle on the Grill.

No doubt about it, pork is a versatile meat. When you consider all of the varieties of pork ribs, chops, shoulders, hams, loins, tenderloins and lest we forget bacon, I do believe you will pretty much agree when I say: Pork is a great meat to grill. And barbeque. And smoke. And eat!

This past week I came upon a delightful sight at my favorite Ballard market dozens of fresh, natural (un-treated) pork loin roasts packaged and priced at $1.99 a pound. Yow-Suh. I picked up a couple, cutting one into chops that I vacuum sealed and froze, and the other prepped to slow cook with smoke on my gas grill. Thats right. My gas grill. I bet with a little practice, you can do this on your grill just as well.

I prepped the pork loin roast by slicing a diamond pattern into the fat cap to help it render and crisp a bit. The only seasoning I used was coarse sea salt and freshly ground black pepper. As per usual I spritzed the flesh with some canola oil to help transfer heat.

I slow cooked and smoked this 2 lb pork loin roast on my 3 burner RED grill. You can easily do this technique on a standard gas or charcoal grill as well.

NOTE: The important thing to remember is that a grill is not set up as a smoker, so it allows heat to escape, along with the smoke, much easier than a cooker designed to hold all of that in over a longer period of time. If you do a lot of smoking, or want to give it a try then investigate some of the great selection of smokers that Char-Broil has for your initial steps into this great cooking technique!

Only the single r-hand burner was on the BBQ setting, and the temperature of the cooking chamber with the hood closed was hovering about 300F degrees. Now that is a bit too high for most smokes but it was what I could achieve on this day. I also figured in the cooking equation that because the roast was on the top warming rack and the thermometer would be registering heat build up in the porcelain hood as well I was OK with this registered temperature and the actual cooking temperature could be a bit lower. I inserted a meat thermometer to get as close to the center of this boneless roast as possible tossed some wood chunks into the trough and closed the lid.

For the smoke I used a combination of 1 part Cherry, 2 parts Apple & 1 part Mesquite wood chunks placed in the trough of the RED. I could have also used a smoke box or wrapped these chips in foil and used a fork to poke holes in the foil. This is a personal preference for smoke because I know the flavor of the fat on top fo the roast will taste like salty apple smoked bacon!

The USDA suggests that pork is Medium done at 160F degrees. I try to abide by these guidelines as much as possible BUT, from experience I know that an un-brined pork roast can dry out if you cook it to that temp. Since I didnt brined this roast, when the internal temperature hit 130F degrees I pulled it from the grill and wrapped it with foil, placing it on the kitchen counter swaddled in kitchen towels to hold the heat in and allow the roast to finish to just above 140F degrees.

We enjoyed slices of the pork roast served with a simple pasta dish of sauteed garlic & chopped garden fresh tomatoes tossed with olive oil and Parmesan cheese. That was dinner!

The next day I removed the sliced pork loin and chopped it into bite-sized pieces, being sure to leave the crispy bacon-like top fat in place to add flavor to the mix.

I wanted to make some chopped pork sandwiches. I like the spicy mustard sauce from Oklahoma Joes and made a smaller batch of that just for me!

I served the chopped pork in hamburger buns alongside some macaroni salad. DEE-LISH-US.

Happy Grilling!

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As humans, we all make mistakes. It is human nature to do so, and cannot be prevented each and every time. When it comes to barbequing, this rule is no different. We often make mistakes that we do not even realize until we taste our food, or something potentially dangerous happens.

Some mistakes just mean that the food you cook is not going to taste very good, while others could potentially mean a trip to the hospital, or a visit from your claims representative on your home insurance policy. No matter the severity of the mistake, you should do your best to try to avoid them whenever possible.

Cooking Mistakes

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

Dangerous Mistakes

Never, under any circumstance, should you leave a grill alone when it is in use. Grilling does have fire involved, and accidents can happen. Fire spreads quickly, so being aware of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire department.

Never place a hot grill against a wall, even if the fire is already completely out. A hot grill can heat up an exterior wall to the point of combustion. Also, do not put the grill cover back on until you are sure that the grill is completely cool.

You grill should be cleaned after each and every use, no exceptions. While no one likes cleaning the grill, it is essential for the life and safety of your grill. If you allow your grill to sit dirty, not only are you causing a potential fire and health hazard, but you are ultimately making it harder on yourself when it does come time to clean your grill.

Make sure that your grill is completely cold before cleaning it. Spraying oil and cleaning agents on a hot surface could cause it to ignite. Be careful, because the grill may seem cool, but may still be hot in certain areas. You do not want to sustain a burn.

Related:

How to Clean Your Outdoor Grill

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