Grilling and Barbeque

sadaf26 | Mar 10, 2010 |

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Grilling and barbecuing are two different things. Quite simply, grilling is fast and is used for small cuts of meats, fish, and vegetables; barbecuing is slow. Grilling is relatively easy; barbecuing takes some skill.

The first thing you will need for barbecuing is a charcoal grill. You don't need to spend a fortune on your grill, but you should make sure that it comes with a heavy-gauge metal bowl, a tight-fitting lid, sturdy legs, a solid cooking grate, and air vents on both the top and bottom for temperature control. Other features that are nice to have but not necessary: a built-in thermometer, a side table for additional workspace, and a fitting for a rotisserie.

There are several different charcoals that you can purchase: Lump coal, sold in irregularly shaped pieces, is preferred by barbecue aficionados. Natural briquettes are made from pulverized hardwood but held together with natural starches. Composition briquettes are the kind most of us grew up watching our parents use; they can be used only if not pretreated with lighter fluid.

Lump coal and natural briquettes can be found in home stores and online at barbecue sites. Purchase a chimney starter, the best piece of equipment ever invented for barbecue. You can purchase them at most home stores, like Home Depot; they are cheap and invaluable. Now, let's barbeque:

FILL THE CHIMNEY

Begin by filling the chimney with lump charcoal or hardwood charcoal. Stuff the bottom portion of the chimney with newspapers and light the paper with a match. Set the chimney on a flat surface and watch as the fire makes its way up the starter, lighting the coals. After about 10 minutes you have hot coals and you are ready to barbecue.

KEEPING IN HEAT

Carefully empty the hot coals into the bowl of the grill and you will have heat for at least 1 hour. This is perfect for small cuts of meat like chicken breasts, steaks, and pork chops. But if you are going for a bigger cut, like a whole turkey or brisket, this won't do.

After an hour the heat will go from around 500 degrees to about 200 degrees, so you will need to refill. Keep utensils to a minimum. All you will need to barbecue is a Spray bottle filled with water, to keep flare-ups down; a pair of kitchen tongs to turn the meat; a pair of long oven mitts; and a meat thermometer to check the internal temperature of the meat.

PICKING THE MEAT

Choose your meat: beef, lamb, poultry? Season whatever you intend to cook well with salt and pepper and brush with a neutral oil, such as canola, that won't impart flavor to the meat. Season more than you think necessary because much of the seasoning falls off once it hits the grill. If you enjoy spice rubs, then rub the entire piece of meat with a rub instead. If you are using a barbecue sauce for your meat, don't apply sauce until the last 15 minutes of cooking. Most barbecue sauces contain a large amount of sugar and will burn on the meat if applied too soon.

COOKING THE MEAT

Place the meat over the hottest part of the grill to get a good sear on each side, then move to a cooler spot for long cooking. In about an hour you will need to add more hot charcoal.

Place the cover on the grill and sit back and have a few beers. Barbecue takes time, but it is worth the wait.