 
THE PERFECT BARBECUE
Preparation
- The Key To Great BBQ!
- Prior
to starting check for adequate fuel (charcoal or propane).
- For
the average fire expect to use 3-4lbs. of charcoal.
- Always
store charcoal in a dry location. If you don't use
charcoal often, put the charcoal bag inside a large
plastic trash bag and seal tightly. It will light
faster and burn more evenly.
- To
grill in cold or windy weather, increase cooking time
and plan on using additional fuel.
- For
quick clean up with charcoal grills line the bottom
of the grill with heavy duty aluminum foil. Make sure
that the foil does not cover the holes on the bottom
of the grill.
- Attempt
to locate the grill down wind from your gathering.
Your guests will appreciate not being smothered in
smoke.
- Prior
to lighting the grill, brush or spray the grid with
a light coat of vegetable oil.
- Review
the menu and prep the ingredients prior to lighting
the grill. When prepping your ingredients keep in
mind that cooking times vary according to type of
food, size, cooking method, coal temperature and weather
conditions.
- If
you use a wire grilling basket prep your ingredients
accordingly. Brush the basket with a light coat of
oil prior to placing your food in it.
- If
you prep your ingredients in small pieces they may
slip through the grilling basket or the grid in the
grill. An alternative may be to place these pieces
on skewers. If you use bamboo skewers soak them in
water for at least an hour before using them.
- Assemble
what you need on a tray before you start grilling.
This should include seasonings, sauces, a water-mist
bottle, long-handled tongs, basting brush, mitts and
a timer.
- Do
not leave the grill unattended once lit, especially
if children are present.
Grilling
Tips
- When
placing food on the grill leave space around each
item to allow for even cooking and smoke penetration.
- Most
commercial barbecue sauces contain sugar. Sauces which
contain sugar or tomato should only be applied during
the last 10-15 minutes of barbecuing to prevent burning.
- To
reduce cooking time consider pre-cooking large cuts
of meat, poultry and vegetables in your microwave
and finishing them on the grill. Greasy foods such
as ribs and sausages can be partially cooked to render
some of their fat and prevent grilling flare-ups.
- Save
time by grilling two meals at once. Leftover barbecue
is wonderful.
- Foods
will cook faster in a covered grill - resist the urge
to peek more then necessary.
- The
charcoal is ready for cooking when about 80% is covered
in gray ash. At night, the coals appear glowing red.
- To
judge the temperature of the coals, carefully hold
your hand, palm side down, at cooking height. If you
can hold it there only 2 seconds the temperature is
hot. Refer to the chart below for additional temperature
levels.
|
Seconds
|
Fire
|
Temperature
|
| 7
- 8 |
Low |
300
F. |
| 5
- 6 |
Medium |
325
F. |
| 3
- 4 |
Medium
- Hot |
350
F. |
| 2 |
Hot |
400
F. |
- To
lower the temperature - raise the grid or spread the
coals.
- To
increase the temperature - lower the grid and move
the coals closer together.
Cooking
Methods
The
choice of direct or indirect cooking is usually made
based on the food to be cooked. It is not uncommon to
combine both methods of cooking when barbecuing.
Direct Cooking Method
- Foods
are cooked directly above the heat source. This method
is perfect for fast cooking foods, such as hamburgers,
chops, steaks, fish fillets, flat meats, etc.
Indirect
Cooking Method
- Ideal
for larger cuts of meats, chicken sections, ribs and
fatty foods. This method refers to building a fire
in one half of the grill, and placing the food on
the opposite side of the cooking grid away from the
heat source.
Dry
Smoking
- This
can be done in any kind of a covered grill. The food
is placed on a grid above the charcoal and the grill
is covered with a lid. The lid concentrates the smoke
around the food, which in turn permeates the food
with an intense woodsy flavor.
Water
Smoking
- A
charcoal water smoker works on the same principle
as dry smoking, except that a pan of water or other
liquid is placed between the coals and the rack holding
the food. The food cooks very slowly in a dense cloud
of smoke and steam. Food which is slowly cooked on
low, even heat is always tender, moist and flavorful.
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