As far as charcoal BBQ grilling techniques are concerned the first step that one has to follow is cleanse the cooking grate of the charcoal BBQ grill in a proper manner.
Ignoring this step may result in a bad taste of your food which happens due to the food left prepared during the last session.
Thereafter, lubricating its surface, utilizing cooking oil, needs to be done which will not let your food stick on the grate while cooking.
Now, follow the steps given below: 1.
Burn the Charcol BBQ Grill Coals No matter what fuel you select for igniting the charcoal BBQ grill coals whether wood, lump charcoal, or briquettes, it must be capable of providing a solid layer of hot coals.
Make sure your food is not so close to the edges of your burning coals to prevent an unevenly cooking.
2.
Spread the Burning Coals in the BBQ Grill After the coals started burning properly these should be spread evenly all over the charcol BBQ fuel grid.
The layer of burning coals should be tapered if either the very thick and boney pieces of meat are to be drilled.
This ensures a lower temperature area and a higher temperature area.
The area which is cooler should be used for the thick pieces of meat or meat with bones.
The cooler area will make sure the meat doesn't char during grilling.
3.
Make Sure You Obtain the Correct Temperature Ensure the grill is at the correct temperature before putting the food on the cooking grate.
A temperature of around 500-600°F will be needed to ensure the desired results.
A grill thermometer may be used to measure the temperature of the charcoal BBQ grill.
Otherwise "hot hand" test may be applied.
In this process, the hand is held 3 inches above the burning coals and 1, 2, 3, 4, and so on, are counted.
4.
Put the Food on the BBQ Grill Now, the food is put on the BBQ grill.
A fork should not be utilized, instead a spatula is used.
Piercing the meat with a fork will result in the loss of the juices which provide the flavour to it.
Don't turn the meat over while cooking.
Approximate cooking time should be divided in two and each side of the food pieces should be cooked for the same period of time.
5.
Test for Whether the Meat Has Been Cooked Utilizing the established "artistic" method of testing whether the meat is cooked in a proper way or not is recommended:
Ignoring this step may result in a bad taste of your food which happens due to the food left prepared during the last session.
Thereafter, lubricating its surface, utilizing cooking oil, needs to be done which will not let your food stick on the grate while cooking.
Now, follow the steps given below: 1.
Burn the Charcol BBQ Grill Coals No matter what fuel you select for igniting the charcoal BBQ grill coals whether wood, lump charcoal, or briquettes, it must be capable of providing a solid layer of hot coals.
Make sure your food is not so close to the edges of your burning coals to prevent an unevenly cooking.
2.
Spread the Burning Coals in the BBQ Grill After the coals started burning properly these should be spread evenly all over the charcol BBQ fuel grid.
The layer of burning coals should be tapered if either the very thick and boney pieces of meat are to be drilled.
This ensures a lower temperature area and a higher temperature area.
The area which is cooler should be used for the thick pieces of meat or meat with bones.
The cooler area will make sure the meat doesn't char during grilling.
3.
Make Sure You Obtain the Correct Temperature Ensure the grill is at the correct temperature before putting the food on the cooking grate.
A temperature of around 500-600°F will be needed to ensure the desired results.
A grill thermometer may be used to measure the temperature of the charcoal BBQ grill.
Otherwise "hot hand" test may be applied.
In this process, the hand is held 3 inches above the burning coals and 1, 2, 3, 4, and so on, are counted.
4.
Put the Food on the BBQ Grill Now, the food is put on the BBQ grill.
A fork should not be utilized, instead a spatula is used.
Piercing the meat with a fork will result in the loss of the juices which provide the flavour to it.
Don't turn the meat over while cooking.
Approximate cooking time should be divided in two and each side of the food pieces should be cooked for the same period of time.
5.
Test for Whether the Meat Has Been Cooked Utilizing the established "artistic" method of testing whether the meat is cooked in a proper way or not is recommended:
- Soft and squishy meat - rare
- Semi-soft and yielding meat - medium-rare
- Just a little yielding meat- medium
- Firm meat - well done