Charcoal grilling

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3 Point Stan

3 Point Stan

POW! Right in the kissah.
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It's been a while since I've cooked on a charcoal grill. Haven't had a lot of time in recent years to give it much more than a passing thought but when I'm out on the gas grill, particularly on weekends, I wish that I had a charcoal grill to play around with.

Well just to dabble, I picked up a small Weber Smokey Joe. Been in the shed for a month but I plan to use it today. Probably just some chicken and steak.

I picked up some hardwood lump charcoal. I was going to also pick up a chimney starter but figured I'd hold off and go the old fashioned route first.

At any rate, this ain't rocket science but I know some of you brave the coals quite often. Any tips? Shout'em out.
 
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I've never used a gas grill. Just make sure the coals are hot enough. The Weber grills are awesome (mine is 30 years old, and still in A-1 condition!)
 
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Beaglebay said:
I've never used a gas grill. Just make sure the coals are hot enough. The Weber grills are awesome (mine is 30 years old, and still in A-1 condition!)
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Me as well.

Few things to consider.

Charcoal will absorb moisture from the air and that water in the briquettes is the major thing that slows down them getting hot.

If you have any doubt about how dry the charcoal is, simply put it on a baking pan and put it in the oven at 250 for an hour.

I bought a big plastic bin with a tupperware type seal and keep my charcoal in that. I also put some packs of desiccant in there to keep it dry.

If you just bought the charcoal its probably fine.

I assume you know that you should build a pyramid of coals and light the outer bottom. This will get the fire going quickly.

I typically can get the fire ready in about 15 minutes this way. I start the fire, do my prep work and by the time I've got the food ready for the grill, the fire is ready.

Make sure you have the air vents open on the cover and on the bottom of the grill. When you're done cooking, close the vents and the fire will go out.

If your chicken has bones, pre-cook them some before you put them on the grill. You can boil them or use the microwave. I prefer boiling. You want to get the bones inside up to temperature before you put them on the grill. If you don't, the inside can be raw when the outside is burned to a crisp.
 
3 Point Stan said:
It's been a while since I've cooked on a charcoal grill. Haven't had a lot of time in recent years to give it much more than a passing thought but when I'm out on the gas grill, particularly on weekends, I wish that I had a charcoal grill to play around with.

Well just to dabble, I picked up a small Weber Smokey Joe. Been in the shed for a month but I plan to use it today. Probably just some chicken and steak.

I picked up some hardwood lump charcoal. I was going to also pick up a chimney starter but figured I'd hold off and go the old fashioned route first.

At any rate, this ain't rocket science but I know some of you brave the coals quite often. Any tips? Shout'em out.
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Don't use the chimney starter. Pile the coals up against the side and let them stay that way until they glow internally. Spread them out and start cooking. Create zones by leaving a part less covered. It's pretty easy.
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About to crush a bone-in ribeye.

Everyone say a prayer for this glorious piece of meat.
 
patswin said:
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here is another..ROFL

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Real men use liquid oxygen as an accelerant. :coffee:

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O_P_T said:
Real men use liquid oxygen as an accelerant. :coffee:

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No one got hurt, what fun is that? :harumph:
 
i just picked up a gas/charcoal/smoker with a burner, nice thing is i can user the burner to start the chimney and my fire is roaring in a few minutes. going to crush a pork butt tomorrow on the smoker :)
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Grumpy_Bottom said:
i just picked up a gas/charcoal/smoker with a burner, nice thing is i can user the burner to start the chimney and my fire is roaring in a few minutes. going to crush a pork butt tomorrow on the smoker :)
Posted via Mobile Device
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Yum. Brine it with a cup of salt and 1/2 cup of brown sugar overnight, along with some cracked whole peppercorns. Take a half gallon of water in a large pot, add brining ingredients, bring to a boil, stirring to dissolve, then take off heat and add ice to cool brine to chilled. Place pork in a clean container (a dishpan works good here) pour brine to cover pork adding as much water as needed to do so. Cover and refrigerate overnight...bacon cured pork butt...
 
no need, i have a dry rub that i love for pork...now with poultry, I'm with you 100%, a great sage brine is amazing
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Grumpy_Bottom said:
no need, i have a dry rub that i love for pork...now with poultry, I'm with you 100%, a great sage brine is amazing
Posted via Mobile Device
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My thanksgiving turkey gets an herb brine too. sage, thyme, rosemary, celery leaves and lemons. Roast that puppy off in the oven...

Yeah, most use a rub and make pulled pork with the pork butts. But with a nice fatty cut like that, it does make great "slab bacon" style eatin.
 
Grumpy_Bottom said:
no need, i have a dry rub that i love for pork...now with poultry, I'm with you 100%, a great sage brine is amazing
Posted via Mobile Device
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Whoa. Please share the sage brine for poultry. :)
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