The Basics of Barbecue Cooking with Charcoal
by Peter Weston
May 29th 2011
A lot of outdoor cooks agree there is not much that can make a grilled meal taste quite as good as it being cooked over charcoal. A large number of outdoor grilling fans have their own little grilling secrets and techniques but here are a number of tips from BBQ experts about cooking over charcoal.
The best thing to remember is you should start with a clean grill. There's bound to be a lot of stuff left behind from last year and also different things that settle into the cooking surface over the winter. Clean out the area into which you'll place the briquettes and make use of a stiff wire brush to get rid of any rust that may be there. Use the same brush on the cooking surface grid to make sure none of it will transfer to the meat.
Starting off your charcoal is actually up to your personalized preference, with numerous people using electric starters and others using lighter fluid. In either case, you ought to mound the briquettes into a cone shape before lighting. If you choose to use lighter fluid, make certain you douse them with the lighting fluid and then wait around three minutes prior to deciding to actual ignite them. This gives time for the fluid to soak into the charcoal and it won’t flame up as bad.
After the charcoal is burning, you could spread it around to balance out the cooking surface, but until each and every briquette is coated with a white ash, it's not at all good to go. If you are not able to wait and add your food too quickly, you can lose the heat before your meat is done cooking. Normally it takes about 30 briquettes for every pound of meat, but if you’re cooking for a massive crowd, don’t try cooking all at one time. Whenever you space our your timing and keep putting in charcoal briquettes in the process, you can be certain the meat is fresh during your grilling event.
About the Author: Two Trees Products brings high quality barbecue products to the grilling marketplace. Our products include 100% mesquite lump charcoal, all natural self starting 100% Mesquite Lump Charcoal, Regular Charcoal Briquets, Wood Smoking Chips and mesquite and hickory wood chunks.
About The Author
Peter Weston is an avid BBQ fan, and a writer for Best of the West charcoal smoking chunks.
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<p>A lot of outdoor cooks agree there is not much that can make a grilled meal taste quite as good as it being cooked over charcoal. A large number of outdoor grilling fans have their own little grilling secrets and techniques but here are a number of tips from BBQ experts about <a href="http://www.twotreesproducts.com/info/" target="_blank">cooking over charcoal</a>.<br />
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The best thing to remember is you should start with a clean grill. There's bound to be a lot of stuff left behind from last year and also different things that settle into the cooking surface over the winter. Clean out the area into which you'll place the briquettes and make use of a stiff wire brush to get rid of any rust that may be there. Use the same brush on the cooking surface grid to make sure none of it will transfer to the meat.<br />
<br />
Starting off your charcoal is actually up to your personalized preference, with numerous people using electric starters and others using lighter fluid. In either case, you ought to mound the briquettes into a cone shape before lighting. If you choose to use lighter fluid, make certain you douse them with the lighting fluid and then wait around three minutes prior to deciding to actual ignite them. This gives time for the fluid to soak into the charcoal and it won’t flame up as bad.<br />
<br />
After the charcoal is burning, you could spread it around to balance out the cooking surface, but until each and every briquette is coated with a white ash, it's not at all good to go. If you are not able to wait and add your food too quickly, you can lose the heat before your meat is done cooking. Normally it takes about 30 briquettes for every pound of meat, but if you’re cooking for a massive crowd, don’t try cooking all at one time. Whenever you space our your timing and keep putting in <a href="http://www.twotreesproducts.com/shop/hardwod-lump-charcoal/" target="_blank">charcoal briquettes</a> in the process, you can be certain the meat is fresh during your grilling event.<br />
<br />
About the Author: Two Trees Products brings high quality barbecue products to the grilling marketplace. Our products include 100% <a href="http://www.twotreesproducts.com/" target="_blank">mesquite lump charcoal</a>, all natural self starting 100% Mesquite Lump Charcoal, Regular Charcoal Briquets, Wood Smoking Chips and mesquite and <a href="http://www.twotreesproducts.com/products/" target="_blank">hickory wood chunks</a>.</p><p><strong>About the Author</strong></p><p>(CityNext.Content #52)</p><p>Article Source: <a href="http://citynext.com/">http://citynext.com/</a> - <a href="http://citynext.com/food-and-beverage/cooking-tips-articles/basics-barbecue-cooking-charcoal">The Basics of Barbecue Cooking with Charcoal</a></p>