Grilling tips?

[Sniper82]

Anyone got some grilling tips for a newb? I use charcoal myself because I like the taste. But I've only grilled a few times. Most the time its someone else. I got one question though. Whats the best way to spread out the charcoal to help even out the heat to the food? Also how much should be used?

Most the time it seems all the heat is in one small spot on the grill and sometimes the grill gets to hot. There has to be some method to keep this from happening. Only burgers and hot dogs will be made so if anyone has tips on making a good burger LMK.

 

[Drakkon]

get a forman grill...all the power of fire but without all the trouble



/sarcasm

 

[captains]

tip #1 dont burn anything

 

[Valkerie]

You don't have to worry about bacteria too much because the fire will quench it. However, before starting a fire, clean out the grills with a napkin to remove crust and excess crud. Sometimes using a butter knife to do this is much simpler.

If your sausages are too big, split them in half, because the insides might be raw, even after grilling at high temps.

 

[Sniper82]

Originally posted by: captains
tip #1 dont burn anything

lol kinda why I was asking for suggestions on maybe a better charcoal layout?

 

[Reggae4k]

use a charcoal chimney to start the coals, never lighter fluid. starts faster and doesnt make your food smell like lighter fluid

 

[iamwiz82]

Originally posted by: Reggae4k
use a charcoal chimney to start the coals, never lighter fluid. starts faster and doesnt make your food smell like lighter fluid

Yep, they work really well and even heat all the charcoal. Make sure to buy one that is big enough to fill your grill, though.

 

[GagHalfrunt]

Originally posted by: Valkerie
You don't have to worry about bacteria too much because the fire will quench it. However, before starting a fire, clean out the grills with a napkin to remove crust and excess crud. Sometimes using a butter knife to do this is much simpler.

Dirty grill = best taste

The whole purpose of grilling is to get that smoky grilled flavor. If your grill is too clean you lose that, you might as well just be frying the stuff. I clean my gas grill about once a year, the old grease and dripping give the food character.

To grill well, the secret is to not mess with the meat. DO NOT stand there flipping the food constantly. For burgers, dogs, steaks, chicken or fish, it's all the same. Get the fire hot. Cook a few minutes on one side, then flip and cook until done. That get's a nice crust on the outside and seals the juices in. If you cook too slow or turn too often all you do is dry out the meat.

 

[olds]

While grilling, drink :beer:, lots of :beer:

 

[iamme]

Originally posted by: iamwiz82

Originally posted by: Reggae4k
use a charcoal chimney to start the coals, never lighter fluid. starts faster and doesnt make your food smell like lighter fluid

Yep, they work really well and even heat all the charcoal. Make sure to buy one that is big enough to fill your grill, though.

i second a chimney starter. the coals get really hot and they heat up evenly.

 

[Hannover]

Originally posted by: Valkerie

If your sausages are too big, split them in half, because the insides might be raw, even after grilling at high temps.

then grill at lower temps...

Sausages, espcially brats need to be cooked slowly so that they retain the juices. Splitting them in half is a complete waste. Cook them over low heat and keep turning them with tongs. You don't want the skin to split due to burning, tearing or puncture.

 

[Fritzo]

Here's a little trick I use to heat coals:

make a small pile of dry wood chips (hickory is my favorite- buy nearly anywhere), and then make a pyramid of coals over them. Light the wood (if it's dry, it should go quick. You can also use a firestarter match- also available anywhere that sells grilling supplies). The wood will then ignite the coals. It'll take a good 45 minutes or so to get them going.

Spread the coals out when they're about 1/2 grey. You'll want at least a double layer to insure good heating. Single layer coals go out too quickly ( you need those covered air pockets to generate heat). I actually like to have my coals on one side and place the meat of the other, then cover and cook with indirect heat.

 

[GagHalfrunt]

Brats should be slow cooked in beer before grilling. When they're warm and cooked through they get transferred to the grill for a quick turn to make them nice and crispy without splitting. Sausage links are a crappy grill food. There's no way to get them to come out good, to get the insides cooked safely you're going to dry them out and burn the skin. Either cook the sausage in an oven, then grill, or better yet only grill sausage patties instead of links.