Year after year, I’ve shied away from learning how to barbecue. Our old grill looks imposing and it seemed so complicated. Besides, Jeff is an excellent grill master, so why bother?
Ah, here’s why…it’s 2016 and not knowing how to do this basic cooking technique leaves this feminist cook feeling, well… like a weenie.
Thusly shamed, last weekend I vowed to conquer the grill.
Using a charcoal grill is a matter of preparing the coals. I use a chimney starter and instant briquettes. On t.v., I’ve seen authentic southern grill masters use lighter fluid to get the flame really hot, but I don’t like that technique. I once had hot dogs that were grilled over briquettes that had too much lighter fluid sprayed on, and I got really sick.
I’ll stick to my method.
Just put the briquettes in the chimney starter. Like our grill, ours is old and well loved.
Light, using a long stem utility lighter.
And wait. At first, the coals will smoke.
This is the part of barbecuing where I typically forget that all the windows are open and I start frantically running around the house shutting them, yelling at the kids to help. My neighbors must think I’m nuts, but I really don’t like my bedroom smelling like a 49er tailgate.
After a bit, the smoke subsides and you get flames.
Then about 20 minutes later, they turn grey. You might still see a flame, but the important clue is the color of the briquettes themselves.
At this point, you can tip the hot coals out onto the bottom (coal) grill. You don’t need the oven glove, but if you have one on hand, might as well use it. It is a bit easier to handle the chimney stack.
Using tongs or the grill brush, adjust the coals towards the center, leaving the sides free of coals. This gives you different heating levels where you can adjust the meat as it cooks. Basically, it’s a primitive stove top.
Then place the cooking grill on. Let this grill get hot (about five minutes) then, using the grill brush, brush off all the old food that is still stuck on from the last barbecue.
I don’t oil the grill after this because I think it is unnecessary and a little unsafe. You can’t really spray the grill without spraying the coals and cause a flare up. The next option is to put oil in a paper towel and rub on, but that grill is super hot, so I don’t even bother. If the meat or fish is cooked right, it usually comes off without too much resistance. You can also use a grilling spatula to dislodge the food instead.
And there you go! You are ready to get down and barbecue!
Ingredients
- charcoal grill
- instant briquettes about 30
- chimney stack
- oven glove
- long stem utility lighter
- grill brush
- grilling tongs
- grilling spatula
Instructions
- Get the fire going. Start by filling up the chimney with instant briquettes (roughly about 30 briquettes).
- Light them and let them turn grey, uncovered, about 20 minutes.
- When the coals are greyish, remove the chimney. (Wear an oven glove).
- Spread the coals towards the middle, leaving the outer rim without coals (ie, cooler).
- When the grill is hot (about five minutes later) use the grill brush to remove old food.
- Cover with the lid, leaving the little vent open.
- About 5 to 10 minutes later, remove the lid, and start grilling your food as per your recipe.
- When done grilling, cover and set aside to cool. Remove coals next day.
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