Cooking over charcoal has a lot of benefits. It's harder to control temp than gas, but there's a flavor aspect that trumps that in many people's views.
Don't do the newspaper, paper ash is awful. Starters are a good choice. I also make my own using fiber egg cartons, lint from the dryer, and the left over wax from my wife's candles. Fill egg sections with lint, pour melted wax over, cut into 12 sections. Voila, instant fire starters for $0.
Experiment with direct and indirect heat. Building the fire on one side of the grill allows you to cook directly over the heat for a good sear, and then to move the meat to the indirect side to finish without over-cooking.
Also, lump charcoals are good for imparting different flavors, or do what I do and just add a small piece of wood to the side of the coals once they're grey all over. Let the coals get grey, and do preheat the grill.
Different from my gas grill, I've learned to oil the food rather than the grate. Helps to keep it from sticking.
It's caveman 101, but also a lot of fun. I cook outdoors an awful lot, and have five different ways to do it now. Enjoy!
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Charcoal grilling food
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