We cook all night on our on premises smoker. But if you are looking to cook up some of your own food using a grill, we have created this article.
Thinking of hosting a BBQ party for your co-workers? Afraid you’re going to ruin it with overcooked charred meat? Fear not, as we will tell you how to cook the juiciest grilled meat by going through the dos and don’ts of charcoal grilling.
The charcoal quality will largely define the quality of the final cooked meat, so don’t underestimate its importance. We advise users to go for lump coals instead of briquette coals as the latter has a tendency to burn the meat along with altering its flavor.
This is the part where you need to be cautious, unless you want to engulf your backyard with flames. Do not, under any circumstances, use kerosene or gas if you are grilling for the first time. This is because these fuels have a tendency to explode. Always use lighter fluid.
The BBQ technique
Okay, before you even start with the cooking, you need to understand the difference between grilling and barbequing. Even though the terms are often interchanged, they are two completely different cooking techniques; grilling meat at a barbeque party can lead to a lot of awkward stares.
While grilling makes use of direct heat from the fire to cook the meat, barbequing requires more time as you won’t be exposing the meat directly to the fire. Similar to baking, barbequing is a slow technique which makes use of the smoke emitted from the fire in order to properly cook the meat.
Now that we have cleared that out, let us go through an effective grilling technique.
Drain the Marinade
First of all, you need to properly marinate the meat. This doesn’t mean completely soaking it in marinade. In fact, what most novice grillers do is marinade the meat excessively, resulting in a large portion of it getting charred. Remember to drain the meat of excess marinade, as this can cause premature burning.
Let the Coal Settle
Do not be hasty with the grilling; let the coal soak in the fuel for it to burn properly. Once the fuel is soaked in, ignite the coals and let them burn until they change to a bright orange color. After there is sufficient heat being emitted from the coals, place the marinated meat on top of the grill.
Cook the Meat
Let the meat cook for a good 20 minutes. Remember, the slower the cooking, the tastier the meat will be. Make sure that none of the ash or charcoal contents actually come into contact with the marinated meat. Keep on brushing it and check for charring. As soon as one side of the meat is sufficiently charred, flip it over so that the other side gets its fair share of heat.