How To Cook With a Charcoal BBQ
Outdoor grilling is a favorite summertime activity for many people. Propane and electric grills are much more common now than in the past, but there are still many who prefer charcoal grilling to the newer methods. Cooking with a charcoal barbecue can be a bit more messy, but food grilled this way has a distinctive taste that is hard to match using other methods. Cooking with charcoal is not terribly difficult, but there are some things you should know before your first attempt. Does this Spark an idea?
Things You'll Need
- Paper (newspaper is fine)
- Charcoal briquettes
- Matches or a long-handled lighter
- Heat-protecting barbecue mitts
- Barbecue meat thermometer
- Tongs
- Spatula
- Serving plate
Instructions
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Prepare the food in advance. Meat that is to be marinated should be put in the marinade before the barbecue is lit, so the flavor has time to permeate the meat. If cooking vegetables, wash them and place them on a clean plate.
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2
Clean the grate. If your grill is brand new, just wash the grate with a warm sudsy sponge, then rinse. If the grate has burnt-on grease, use an abrasive sponge and liquid dish detergent or a scouring pad. Rinse and dry the grate well and set it aside.
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Open the grill vents. There will usually be one at the bottom of the grill and one on the lid. Place a wad of paper at the bottom of the grill.
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Pour out some charcoal briquettes onto the paper. You'll need only about a quarter to half a bag for a small to medium-size grill. Arrange the charcoal so it is clumped together in a slight pyramid shape. If using paper as a fire-starter, make sure some of the paper is poking out so you can light it.
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Light the briquettes using kitchen matches or a long-handled lighter. Replace the grate and wait for the briquettes to catch fire. When the coals are flaming, you can close the bottom vent. When the briquettes are mostly gray or white, they are hot enough to cook meat.
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Place meat on the grate. Make sure to leave enough room in between each piece to turn them over with tongs or a spatula. If you are cooking vegetables, too, start the meat first and then put the vegetables on later as they won't need as much time.
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Check the meat every five minutes; cooking time will vary greatly depending on how hot the charcoal is. It's easy to accidentally burn food on a charcoal grill, so vigilance is important. Flip over the meat when the side close to the charcoal is brown.
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Poke a meat thermometer into each piece of meat to determine when it is fully cooked. Beef should be 120 degrees Fahrenheit (for rare) to at least 160 degrees Fahrenheit (for well done). Chicken should be 175 degrees Fahrenheit.
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Put on your barbecue mitts and remove the food from the grill, using tongs or a spatula. Place the food on a serving plate. Close the lid of the grill so no hot ash or embers blow out.
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Tips & Warnings
Shrimp and fish generally take less time to cook on the barbecue than red meats or chicken. Check them frequently so they don't burn. You can purchase a variety of marinades. For best results, place the meat in a large bowl. Poke the meat with a fork in several places and pour the marinade over it. Stick the bowl in the refrigerator for at least half an hour. Don't leave it at room temperature. If you want hamburgers to be extra moist, or you are cooking things that might fall through the grate, place aluminum foil over the grate and place the food on the foil. This also makes clean-up much easier. In most cases, you will not need to use charcoal lighter fluid to light charcoal briquettes.
Make sure you read the manufacturer's manual before using your grill. Never use a charcoal grill inside an enclosed area, including tents. Charcoal produces carbon monoxide, which can quickly build to dangerous levels. Keep a fire extinguisher on hand in case of a grease fire. Do not leave the grill unattended and do not dispose of used charcoal briquettes (or ash) until they have completely cooled. Follow safe food handling procedures and cook foods thoroughly to avoid food-borne illnesses.
