Charcoal Barbecuing Tips for the Backyard Chef

With tomorrow being the Fourth of JULY I thought a lot of you would be grilling out. I am hearing more and more from readers asking how to use a charcoal grill. So I am posting these quick tips for you.JULY 4 BBQ 2

Barbecue Tips for charcoal grilling

Cooking on a charcoal Grill

* Approximately 30 minutes prior to grilling, prepare the charcoal
fire so coals have time to reach medium temperature. At medium,
the coals will be ash-covered. To check the temperature of the
coals, spread the coals in a single layer. CAREFULLY hold the
palm of your hand above the coals at cooking height. Count the
number of seconds you can hold your hand in that position before
the heat forces you to pull it away: approximately 4 seconds for
medium heat. Position the cooking grid and follow recipe directions.

* Never place meat directly over an open flame. An open flame is an
indication of incomplete combustion, the fire will discolor the
meat by leaving a black carbon residue on the meat. Actually an
open flame has a lower temperature than coals that are glowing red.

* Whenever barbecuing, use tongs to turn the meat. A fork should
never be used. If you punch holes in the meat it will allow
the natural juices to escape and the meat will loose flavor and become chewy.

* Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning.

more tips about starting your charcoal fire at Barbecue Ribs!

Hope your cook out is a BIG success. Happy Grilling!

 

until later…  betti : )

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