Restaurant Cho
June 25, 2020
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Charcoal Grill

Author: Administrator
Grilling enthusiasts and purists prefer to use a charcoal grill than an electric grill for many reasons. Food, be it fruits and vegetables or seafood, poultry and meat, cooked over a charcoal barbecue grill has a certain smokiness, juiciness and flavorful appeal to it in comparison with food cooked over an electric grill. But using these types of grills require a certain skill although it can be learned easily and quickly. We are obviously talking about starting the fire, controlling it during the grilling process, and putting it out. Well, read on and find out how you can properly use these grills in your home.

Before actual use of the charcoal grill, you must decide on the grilling method to be used. Said method can either be direct or indirect with their differences explained below:

* In direct grilling, the raw food is placed directly over the heat with just the grill rack between it and the hot coals. This method is most suitable for grilling tender, thin and small food like steaks, kabobs, burgers, hotdogs, fishes, boneless poultry and most vegetables. These raw foods can be cooked in 30 minutes or less in an open flame set-up.

* In indirect grilling, the food is placed on the drip pan with no direct heat source underneath it while the charcoal grill itself must be covered while cooking the food. This method is best suited for grilling whole birds and fishes as well as large roasts and ribs, which take longer cooking times.

Take note that almost any ordinary charcoal barbecue grill can be used for both methods of grilling. You may have to purchase accessories like the drip pan and the cover, when necessary.

After setting up the grill according to the method chosen, your next step is to start the fire and light up the charcoal. We suggest the following steps:

* Place a sufficient number of charcoal briquettes on the bottom grate of the charcoal grill. Be sure to spread out the briquettes so that these cover an area 3 inches larger than the size of the raw food you want to grill.

* Mound the charcoal briquettes, ignite these lumps using an electric starter, and let the fire spread until the entire mound is glowing red. Be sure to leave the grill's lid off at this point. The mound should be ready within 20 minutes.

* Spread the glowing coals over the charcoal briquettes on the grate. Let the coals burn for 5-10 minutes so that the bottom layer can also become hot.

* Place the raw food to be grilled over the rack or on the drip pan, whichever method of grilling you have chosen.

You have to adjust the heat on the charcoal grill depending on the cooking temperature required for the food to cook as desired. To lower the heat, raise the rack or pan, which will then allow for either spreading the coals apart or removing a few of the briquettes. To increase the heat, you can remove the ashes off the coals, or add briquettes, or lower the rack/pan.

It takes practice to use a charcoal grill like a professional chef but once you do, you will love the fruits of your labors - juicy, delicious and flavorful grilled food from fruits to meats.


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