Charcoal Barbeque Grills
How do you Barbecue? Help, Please!!!?
How do you Barbecue? HELP!!!!?
…Or “barbeque” as I’ve also seen it spelled. My Sister, Mom, and I have been trying to learn how to cook together, and lately we’ve been cooking various recipes from a few cook books that my Sis bought. Well, we recently bought a Barbecue Pit, so that we can barbecue some meat together one day. We got all the necessary things for the pit to cook the food, but I have just a few questions (Sorry if I sound stupid…this is only my first time lol):
1. How long do you normally leave the Chicken, Robs, and sausage on the grill?
2. How can you tell if the food is done?
3. About how much charcoal do I put to the bottom of the pit?
4. Do you have any kind of seasoning to recommend to put on the Ribs and Chicken?
THANK YOU SO MUCH!
Congrats on learning to cook new things! I’ll do my best to answer your questions.
1. Chicken is done when the juices from the meat run clear. So, cut into the thickest part of the thickest piece of chicken, and if the meat looks white and the juice isn’t pink or bloody, the chicken is done. If robs=ribs, I would strongly suggest cooking them over indirect heat, which means don’t put them directly above the hot coals. Keep them off to the side as much as possible, otherwise they’ll burn very easily and get tough. Ribs are actually one of the more challenging things to BBQ or grill correctly, so you may want to wait until you’ve done chicken, burgers, sausage, etc. a few times before attempting ribs. Sausage is easy–its done when the inside is cooked. Cut one in half and take a look. Or, you can poke one with a sharp fork, and if the juices run clear, they’re either done or very close to it.
2. I guess I sort of answered this one already, but for the foods you didn’t ask about, here’s a guide: Beef should be cooked to your preference, whether its hamburgers, steaks, or kabobs. Medium has a warm pink center, Well done has no pink, and Rare has a cool red center. So make the beef to whatever temperature floats your boat. Pork needs to be cooked all the way through, so the juices need to run clear, and there should be no pink when you cut into it. The challenge with pork is getting it off the grill after its cooked all the way but before it gets tough and chewy. That will be a trial and error thing for you, I’m afraid, as all grills cook a bit differently.
3. That depends on the size of your grill, what you’re cooking, what kind of charcoal you’re using, and how long you need the coals to stay hot. But, generally speaking, there’s an easy solution. You should be able to find whats called a “charcoal chimney” at your local grocery store or walmart. They’re about $10, made of metal with a wood handle, and absolutely indispensible when it comes to your coals. You should choose a quality charcoal, such as Kingsford. Fill the top portion of the chimney with charcoal, put a few pages of wadded up newspaper in the bottom portion of the chimney, and light the newspaper with a lighter or long match. The fire from the newspaper will light the coals, and in 20 minutes or so, your coals will be ready to cook on. The easiest way to tell if your coals are ready is to look at the top layer of coals in your chimney. If they’re beginning to turn white in some areas, they’re ready. So, dump the chimney into the bottom of your grill/pit, spread the coals into a somewhat flat layer at the bottom, and replace the cooking grate. Add your meat and cook away!
4. For ribs, there are all kinds of rubs available depending on your preference. Instead of a dry rub, you may also choose to baste them with barbeque sauce while they’re cooking. It all comes down to personal preference. Take a walk through the seasoning aisle at your local grocery store, and you’ll see dozens of dry rubs for ribs. When it comes to chicken, some classic seasonings are: Lemon pepper; Seasoned salt; Garlic powder, onion powder, black pepper, sea salt; or a Basil, oregano, garlic, rosemary combo. You may also want to try using a packet of dry italian salad dressing as a seasoning, and the same can be done with the dry packets of ranch dressing. Lastly, you can always marinade the chicken instead of (or in addition to) using a dry rub. To marinade, place your chicken parts in a shallow dish, add your marinade of choice (italian salad dressing, balsamic vinegar, red wine vinegar, soy/teriyaki sauce, anything as long as it’s got some acidity to it), cover with plastic wrap or tin foil, and throw it in the fridge for at least 45 minutes. The longer you marinade, the more flavor is absorbed into the meat and the more tender the meat becomes.
I know this was a pretty long answer, but it’s difficult to sum up years and years of grilling into a few paragraphs. I hope this helps, and good luck!
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