How do you use the charcoal grill – Techniques  

Grilling has rapidly become the most heavenly aspect of cooking with its versatility and universality. With outdoor grilling marking the best of the grilling world, the charcoal grill has carved its own niche. Charcoal grill stands out since it lends the best grill flavor to any food that comes its way. This is apparent in everything that is cooked on the charcoal grill. If the same food finds itself on any other grill, its taste is remarkably different from what it would have been on the charcoal grill. Building on these facets already present, we tend to find out how we can draw maximum advantage from the charcoal grill in our backyard. So, let us take a heavenly ride on this write-up. 

 

Starting the charcoal grill: 

You can consider using traditional briquettes as fuel. They are cheap and burn longer than other fuels. For an intense flame lending a smoky flavor, try hardwood charcoal; it is consumed faster though.  

A way is to use newspaper stuffed at the lower part of the charcoal chimney. Let charcoal occupy the rest of the chimney. Then remove the grate of the grill and replace it with the chimney. After that, bring the newspaper to flames. 

Subject the charcoal to flames until a greyish white ash appears on its surface. Ideally, about 5 to 10 minutes would take the charcoal to a high heat while 25 to 30 minutes would be required for a medium heat. 

Another technique is to spread a paper towel that has been soaked in vegetable oil, over the grate. This method prevents sticking of food to the grates. 

Utilize medium heat: 

As mentioned earlier, medium heat requires about 25 to 30 minutes. Food items that contain proteins and are required to be properly cooked through are to be placed on medium heat. Such items include fish, chicken, sausages, eggplant, pineapple, scallions, hot dogs and pork chops. 

Such foods use marinades. Marinated food can result in charring over high heat.  

Further, you can consider using more citrus and soy sauce to penetrate through the meat. This significantly brings down the cooking time. 

Utilizing high heat: 

As it is already discussed, high heat requires about 5 to 10 minutes. Food items that go well with high heat include onions, corns, burgers, and steaks. 

High heat provides you with the advantage of getting a seared surface with tender meat on the inside.  

A technique is to create two heat zones. It is done by stacking more charcoal on a side. This side can be used to obtain a sear while food items can be moved to the relatively cooler side for cooking items through. 

Instead of immediately, allow your meat to stand for at least 5 minutes before slicing it. 

Cleanliness: 

It is recommended that you clean your grill immediately after taking off the food items from it. Use a stiff wire brush to clean effectively. 

 

So far, we have discussed some techniques of using your charcoal grill. If pulled off properly, these techniques can prove effective. Happy grilling! 

 

 

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