Step by step instructions to charcoal grilling?!
However we are planning to buy a gas propane grill sometime this summer!
Answers: My husband and I have a charcoal grill. We're just learning how to grill. Give me step by step instructions what to do and how long to grill various foods!
However we are planning to buy a gas propane grill sometime this summer!
Don't be intimidated by charcoal. Look at charcoal as a method of providing heat just like your gas oen or propane grill.
Personally, I think charcoal offers more flavor than propane.
The MAIN key to charcoal grilling is using the lid to control flame-ups.
When I was in college, that's when I really got into charcoal cooking.
One of my friends tried cooking chicken breast and the outside was always burnt black and the inside was still pink. He said that that's typical so I believed him and my food was similar.
However, months later, another friend told me to that I should use the lid to control flare-ups.
That's when it clicked... by using the lid, you cut back on the oxygen which knocks down the flames. Afterwards, my chicken was coming up golden, cooked through and very flavorful.
My recommendations is to buy a grill with a lid.
1. Use the lid to control flare-ups and the rest will fall into place. (PS... Don't use squirt bottles to knock down the flames. The water hits the charcoal and vaporizes, but it also knocks ash into the air. The steam carries the ash up to the food so in the end up with "sandy" grilled meat.)
2. Grills have adjustable air slots on the bottom and on the lid. Adjust the bottom to fully open and use the air slots on top of the lid to control air flow/temperature.
3. Use a themometer to check temperature for doness.
Do not cut the meat. All the juices will run out.
After awhile, you'll know when the meat is done by taking your finger and poking the meat. The firmer the meat, the more done it is.
4. Marinade or season the meat before you grill.
5. Cooking times...
Steaks about 10 to 15 minutes depending upon thickness and desired doness.
Chicken about 35 to 45 minutes.
Chunks of beef (Tri-Tip) about 25 minutes at most.
Ribs - about 30 to 40 minutes.
For long cooking foods, chicken, ribs and chunks of meat, you will actually be cooking with the lid on about 70% of the total cooking time.
The most important point in my long-winded post is USE THE LID! :-)
Good luck and have fun!
Charcoal is the only way to go. In fact you cannot technically BBQ without smoke, which you do not get with a gas grill. You would be grilling not BBQing. Gas creates water vapor when you cook and does not allow all the flavors to be absorbed by the meat. Use 100% all natural hickory charcoal, you will never use anything else ever again. Use a charcoal chimney to get the coals started without lighter fluid.
PS: use minimal spices before you put your meat on to prevent the burning of the spices. 3 to 5 min. before removing the meat is the best time to season. marinades are good to use, just don't add the same marinade you used to soak the raw meat in. Use a separate batch of sauce to add during the cooking process.
Best tip I can give you is indirect heat! That will lower your chance of burnt food.
Don't bother with the gas grill. I have a $400.00 gas grill and hate it. You pay for shipping and you can have it!!!!!! You just don't get the flavor without the charcoal. As for step by step I have huge grilling cookbook called How to Grille by Steven Raichlen. I actually think I found it at Home Depot or Menard's by the grills. Can't remember which one though. It teaches techinques as well as recipes> You'll just love it
There are a couple of keys to grilling on charcoal you may find helpful:
1. Be patient and make sure to let the coals ash over before spreading them out to grill on.
2. Make sure all vents are open underneath the grill as well as on the grill lid.
3. For things like steaks, burgers and boneless chicken breasts you want a direct medium fire (350°F to 375°F or about a 4 second hand count). This can be obtained by making sure you have a single layer of coals on the grate.
For grilling times we use the cookout calculator at charcoalbob.com. Just enter the details about the things you will be grilling (cut of meat, thickness, doneness you want) and it will give you instructions for how to grill steaks, pork chops, burgers like an expert. It also has grilling tips on how to start a charcoal fire, etc.
Also, allow steaks and pork chops to stand at room temperature for 20-30 minutes before grilling, and allow all grilled foods to rest for 5 minutes after grilling to keep them nice and juicy.
Happy grilling together!