It’s grilling season! The weather is finally warming up and now more than ever we seem to be itching to get outside and enjoy the warm breeze. It's a perfect time to blow the dust off our grills and cook up some of that summer time food we have been greatly missing during the cold months.
Anybody an avid Charcoal lover? A few tips to improve your technique: Charcoal can be tricky but doable if you know the secrets. For one pound of meat cooked with the direct-heat method (smack over the fire), a good rule of thumb is 30 briquettes. For the same amount of meat using slower indirect heat, you’ll need about 50 briquettes.
Pile your briquettes in a pyramid. About 20 minutes after lighting, your charcoal should be about 70 percent covered in ash with a faint glow. Spread the charcoal out to extend at least an inch beyond the edges of the food to be cooked.
A time-honored method to determine temperature: hold your hand palm down over the fire about six inches above the coals. Count in seconds how long you can comfortably hold your hand there: 5: 200-300 degrees Fahrenheit; 4: 300-350 degrees; 3: 350-375 degrees; 2: 375 and above.
You need a good set of spring-loaded long-handled tongs for turning meats. A sturdy wire brush is absolutely necessary to clean your grill racks. A long-handled spatula will serve you well. Different sizes of basting brushes come in handy. Skewers come in metal, wood and bamboo varieties. Wire baskets are great for grilling vegetables.