There’s something almost magical about a backyard or patio barbecue. Even now as I think about it, my mind wanders and I find myself imagining the very first time a human cooked a piece of meat over an open fire. The sweet, smoky aroma of seared meat, the faint hissing as the hot oil drips off the meat and into the fire, the sudden watering of the mouth and growling of the tummy — that primitive first experience in barbecuing must have produced a reaction that was not much different from the frenzy that a barbecue gets us into today.
Grilling meat over an open fire is still a popular way to barbecue and one very popular method is using charcoal to barbecue your meat, and veggies for that matter.
Advantages of Charcoal Grill Barbecue
Cooking your barbecue over charcoal has many advantages. First, a charcoal bed produces more heat than gas or propane flame, so the barbecue grill gets really nice and hot. The charcoal can enhance the flavor of the meat. You can throw in some aromatic wood into the grill to really amp up the flavor of your barbecue. In contrast to gas or propane, a nice bed of glowing charcoal produces wood smoke, and this further improves flavor and produces that wonderful barbecue aroma that drives people wild. Of course, there is the personal fulfillment you get from being fully hands-on with your barbecue.
On the down side, charcoal grilling your barbecue tends to require much more of your attention, especially as the charcoal can be unpredictable. Charcoal naturally loses heat and needs to be stoked every so often while you cook your barbecue. There is also the safe cleaning and disposal of the ash that needs to be considered.
Preparing the Barbecue Grill – Curing
The first step is to cure your new barbecue cooking grill. Curing helps prolong the life of your grill and improves your barbecue by helping distribute heat evenly across the grill. It is also a simple process. Pour some olive or vegetable oil on a folded paper towel and rub this on the grill and grate surface. Place about five pounds of charcoal into the fire-pan, douse it with some lighter fluid and get the fire started. When the coals get white-hot, place back the grate and cover the grill. Let the grill cure for an hour or until the charcoal burns out. Then empty the fire-pan. Alway have a metal ash can that is specifically for the storage of cold ash. This container needs a lid. Never put ashes directly from your grill into the garbage can. You can sign up for a free e-book on proper disposal and recycling of ash by clicking this link for http://www.firepitboss.com.
Starting Up Your Charcoal Grill for the Barbecue
Now you’re ready to barbecue. The next step is to start-up your grill. Place the charcoal briquettes into the fire-pan. Use 25 to 30 briquettes for every pound of meat you intend to barbecue. Place some crumpled newspapers at the bottom of the grate. On top of this place your charcoal briquettes. Light the newspapers and wait until the briquettes catch fire. Then use a tong to spread the charcoal evenly within the fire pan. You can also use lighter fluid to start your barbecue grill. Pile the charcoal into a neat little mound, then douse this with lighter fluid. Give the fluid a minute to soak into the charcoal, then light them up.
Ready, Set… Barbecue!
Now you can get started with your barbecue. Just place the meat over the smoldering charcoal and barbecue it the way you want it. There are so many variables when cooking meat and it depends ones individual preference. For a rule of thumb, an average rib eye or porterhouse that is about 1″ thick should be cooked on one side until the sides of the meat start to turn grey or brown in color, depending on the heat level, this should take no more than 3 minutes, and in some cases a little less. Then flip it over, you should see some grill marks prevalent. Leave it on the grill covered for the same amount of time as the first side. The trick to a juicy steak is a point of contention and you will find ten different answers if you ask ten different people. A good rule of thumb is to grill it fast and get it off the fire sooner than later. Leaving a nice steak on the fire too long will dry it out and ruin the juicy flavor. A medium rare steak, if grilled right should be grey or brown on the outside. Not burned. Once cut across the center, the middle should be red and juicy, and then pink as you move towards the outside.
Trial and error may be inevitable
While this quick tip is intended to help the beginner, you will find that after several attempts you will fine tune the combination that works great for you. Keeping track of each step and the results will help you make adjustments until you have it down to a science. Alway opt for less time rather than leaving it on too long. If it is too rare for your liking you can always throw it back on for a minute, or even microwave it for 20 seconds or so.
There are all sizes of charcoal grills available from a simple round barbecue grill to a massive backyard kitchen style. This is your choice and should fit your budget and your space. If you will be grilling small amounts such as a steak or two, then opt for the smaller variety. A larger grill, in this case would waste charcoal and be much more cleaning and maintainance than necessary. You may also want to consider a fire pit with a cooking grate.
This will allow you to enjoy the ambiance of a fire pit after the cooking is done. A fire will last an hour or two and you might as well enjoy the evening sitting around a fire pit. If you are a sports fan, there are Sports Charcoal Grills that are shaped like a sports helmet. This allows you to show off you love of sports while enjoying a juicy hamburger or steak!
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