Different Methods of Grilling Continued

Sunday, June 6, 2010 @ 08:06 AM

Indirect grilling with charcoal, especially with larger or tougher pieces of meat, can be time consuming. But, patience is a virtue, and you will be rewarded for it.

Start by making yourself an aluminum foil drip pan to place in the bottom with your coals. Your food should be placed over the drip pan. Now given the size of your grill, and the size of the item you are cooking, will determine how to set up your coals. After you get your charcoal started you can split it in half by separating it to both sides, then placing your foil pan in the center. If you are working with large item, like a turkey, you may want to just keep all the coal to one side, and keep your cooking area on the other. You control your heat by adjusting the top & bottom vents of your grill.

If you are cooking something that requires long periods of time, you will need to replenish your coal. Do this by placing 8-12 fresh briquettes or  lumps on each side and leave the grill uncovered. This will allow  fresh  air that the coal needs to light. It will also keep any of the harsh smoke from the newly lit coals away from your food. Wait about 5-10 minutes before putting the lid back on. As I said this can be time consuming, but you will produce culinary masterpieces from your Brinkmann charcoal grill. Always remember to have extra charcoal on hand. You don’t want to run out in the middle of cooking!!!

Next time we will discuss the bbq smoking method of grilling.

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