Use the grill to prepare delicious barbecue dishes.
In one of our other articles, we described the difference between a grill and a barbecue grill for a barbecue. We suggest you read this article for details of the differences, but in general, the grill understands cooking on open BBQ grills at very high temperatures (for example, around 600 degrees F) are usually for fairly short periods of time.
When grilled correctly, it can cook delicious barbecue dishes very quickly. When cooking beef, lamb, pork or poultry, the process of cooking the grill creates the outer crust over the meat. This crust seals the juices of your food and contributes greatly to its overall taste.
On the Internet, hundreds of pages of information about the barbecue grill. This article was written to provide you with an overview. basics of the grill technique.
We violated this technique in five main stages, focusing mainly on the preparation of various types of meat.
Five Steps to Successful Charcoal Grilling
Before starting the grill, thoroughly clean the bbq grill with a wire brush. Many regular barbecue users neglect this step, but if you leave leftovers on the grill after your last grill session can lead to unpleasant food tastes.
After you have cleaned the barbecue grill, it is a good idea to lubricate its surface with cooking oil. This will prevent your food from appearing on the grill during cooking.
Step One - Grill the Grill-Charcoal
While some people always use wood on their BBQ grills, most of us use either lump coal or briquette. No matter what fuel you choose, you will have enough to provide a hard layer of hot coals on the surface of the charcoal grid that extends at least three inches outside the area where you will place your pieces of meat. If your food is too close to the edges of your burning coals, it will cook unevenly.
There are several ways to light your charcoal as soon as you have determined the required amount. We recommend using a starter chimney. This is an ideal method to use if you regularly grill. It is fast and reliable.
Step 2 - Spread the burning coals in the grill
As soon as your coals are lit, they evenly distribute them over the BBQ fuel system (with regard to the above recommendations). If you are going to collect very thick pieces of meat or meat with bones, narrow the layer of burning coals to get a lower temperature zone and a higher temperature (where the layer of coal is the thickest).
Use a cooler for thick and bone pieces of meat. A lower temperature will ensure that the meat is not grilled during the grill (we all were at the barbecue, where we were presented pieces of meat covered with burnt unsatisfactory spots for tasting).
Step 3 - Make sure you get the right temperature.
Before you put your food on the cooking grid, make sure your grill is at the right temperature. To get good results on the grill, you need a temperature of about 500-600 degrees F.
Measure the temperature of the barbecue grill using a grill thermometer (most good grills have one of these built-in) or use a proven hot-hand test. This includes holding your hand three inches above burning coals and counting 1 and 2 and 3 and 4, etc. Your grill will be hot enough to use if you can keep your hand in place longer after counting 3.
Use this test as soon as your coals have a layer of white ash above them.
Step 4 - Put your food on the grill
Put your food on the barbecue grill. Do not use a fork, use a spatula. If you pierce your meat with a fork, you lose the juices that give it a taste. Avoid the constant transformation of meat during cooking (a common mistake). Divide the estimated cooking time into two parts and cook each side of your food pieces for the same amount of time.
Some people like to spread their food on the marinade while cooking. We have written another article on best practices if you want to do this.
Step 5 - Cooking Test
In other articles, we recommend using a meat thermometer to check when your meat is done. Although it works very well for longer cooking periods associated with barbecues, it is not so easy to use when grilling because of the shorter cooking time.
We suggest using the established “artistic” method of testing for cooking meat:
a) Your meat is rare, if its soft and soft when pressed with a spatula
b) your meat is medium-rare, if it is semi-mild and inferior
c) Your meat is average if it is slightly pressed.
d) Your meat is well done if its firm when pressed.
(Some people suggest using the texture of the flesh at the base of your thumb as a comparison when the thumb is placed sequentially on the first, second, third, and fourth fingers).
Enjoy a meal from the barbecue grill.
When you finish roasting the meat, it will have crusts on top of its surface, but it will not be charred. This crust thickens the flavor of your meat and is the main reason why grilled charcoal barbecues can be so helpful. There is really no better barbecue for grilling than food cooked using the above methods.
