The truth is, charcoal grills are the best grills for grilling. Barbecues, parties, and get-togethers are the perfect time to use these charcoal grills, but with the advancements in modern technology, what’s the availability of these grills anymore? Everyone you know owns a gas grill. Although the gas grills are okay, the quality of food that a charcoal grill can provide is unmatchable. Today, you’ll learn about charcoal grilling, the basics, and why this method of grilling can overmatch its modern counterpart, the gas grill.
To begin, you need to know the two types of charcoal grills there are. These two types are lighter fluid, and chimney top. The advantages and disadvantages of both each complement each other, but if the quality is what you look for, then that’s what a chimney top is there to do for you. However, if you’re one of those people that prefer quantity over quality, then you will prefer the lighter fluid charcoal grills strictly because the use of lighter fluid increases the cooking speed of the food.
Now that you know the basics of charcoal grills, let’s go into cooking techniques. So you’re at the company barbecue, and you want to cook those racks of ribs that have been marinating for days. You think to yourself, “How would I cook them?” The two answers are pretty simple. There’s direct heating and indirect heating.
Direct heating is in my opinion, the best way to cook your foods. It consists of using charcoal, and just laying them all around the grill and heating them, and closing your lid to let it warm for at least an hour. Once heated, put in whatever food you want to cook onto the grill. The heat from the direct heating being spread all around the grill will evenly cook whatever it is that you wish you cook, and make sure that it’s cooked with an excellent taste and will leave everyone asking for seconds.
Direct heating maybe my personal favorite, but my very own best friend, with who I share meals all the time prefers indirect heating. Indirect heating is almost identical to the way direct heating is done. What’s the difference you ask? Well, the difference is that indirect heating splits the grill in half. No, that doesn’t mean cutting the grill in half. It simply means that all the charcoal will be stacked on one side, while the other side is cooled, and has no charcoal under it whatsoever. This may make your food lose some taste, but that’s what they made sauce for, right? On the other hand, with losing taste, you gain another advantage. Using indirect heating helps your food become amazingly tender. You still have to heat the charcoal and cover it for a while before placing food in it the same way, but that’s just basic cooking.
Now that you know all about charcoal grill cooking, go out and go, cook! It’s summer now, go hold that barbecue no one will forget about! But when you’re cooking, always remember, these are not written in stone. Try combining direct and indirect heating to create that perfect blend between taste and tenderness, and I’m sure, you won’t regret it.