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( ͡° ͜ʖ ͡°)
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8,107 Posts
Discussion Starter · #1 ·
...about cooking on a charcoal grill plz. I've never cooked on a charcoal grill before, and my girlfriend really wants to bust out her charcoal grill to cook some stuff on.

How does it work? I know the bit about making the charcoal holy by spraying the hell out of it with light fluid, but...then what?

Does Kingsford make good charcoal?

Should I go with lump charcoal or briquette charcoal? Seems briquettes are cheaper...although the stuff that's already got light fluid in it is about the same as lumps + fluid.

Dangit, Bobby!
 

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Roll Out Jeremy
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1,785 Posts
I give;

Any other takers on this one???? Maybe, buy a book.
 

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gazing from the shadows
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27,225 Posts
http://convivial.blogs.com/my_weblog/2008/08/charcoal-grilli.html

See the first picture? That's probably too hot. Unless you are me, grilling a steak, and are willing to flip it every minute until done.

It's not rocket science, but some things do well with ripping hot heat, some with a cooler fire, and some with indirect heat. What do you plan to grill first? And on what kind of grill?
 

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corning my own beef
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5,713 Posts
no, use no lighter fluid. I hope you're kidding about that, don't want to have to hunt you down and kickyerazz. Use a chimney-style lighter. Look it up...

Andea's advice may sound vaugue but is actually pretty good.

start with idiot-proof (don't read any inference in there) dishes that don't require specific temperature ranges or cooking times -- like fish that may easily overcook. And high-end steaks or any other expensive cuts are NOT a good idea while you're at the low and of the learning curve.

Experiment and learn from your mistakes. Yes, there will be mistakes.
 

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Registered
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1,175 Posts
I was in your position 5 years ago and did a lot of research/test runs before figuring out the following.
-As Girchy says, DON'T USE LIGHTER FLUID. Your food will have a flavor to it if you do. Buy a charcoal chimney from Lowes or Home Depot, they are not expensive and your coals will be ready faster. Just put the coals in the top of the chimney and newspaper in the bottom. Light the paper with the unit on the grill where you put coals. Once the coals are almost all white carefully tip the coals onto the grill grate. Spread out as necessary with long tongs.
-The coals you buy make a difference. I am a big fan of real wood charcoal or the all natural stuff which uses a vegetable binder. Whatever is in the coals will be burned and transferred to your meat. Lowes sells the natural stuff using vegetable binder.
-Once the coals are on your grill and spread how you want, for either direct or indirect cooking, put the cooking grate on and cover for 5 minutes to let everything come to temp. Be sure to have all vents fully open.
-Now cook and enjoy.

Edit: This guy knows his stuff and has fantastic books on grilling, both gas and charcoal http://www.barbecuebible.com/
 

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Beetpull DeLite
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12,749 Posts
Andrea138 said:
Follow the directions on the bag for lighting the charcoal, then follow the RULES: Keep it hot, keep it clean, keep it lubricated.
That guy weirds me out. I think he looks like a child molester.

His show does have some awesome music though.
 

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Good news everyone!
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5,452 Posts
I guess I'm in the minority here, because I use lighter fluid. Obviously you give it plenty of time to burn off before you put your food on it, so there's no taste left over. The coals need to be grey all over and then they're ready. I usually cook steaks over high heat, and only flip them once. Then again, I don't overcook my steaks into shoe leather, and prefer a good pink warm center (huh huh)

I'll pick up one of those charcoal chimneys one of these days so I can quit using lighter fluid, but for now the fluid works fine.
 

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Government Mule
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1,326 Posts
I use an electric heating element to start my charcoal. The element needs to be handled with care and you need access to an electrical outlet. Kingsford seems to light easy and burn fast. I've had the same Weber grill for over 30 years and just bought a new ash remover for it.
 

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Shirtcocker
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60,639 Posts
old_fuji said:
...about cooking on a charcoal grill plz. I've never cooked on a charcoal grill before, and my girlfriend really wants to bust out her charcoal grill to cook some stuff on.

How does it work? I know the bit about making the charcoal holy by spraying the hell out of it with light fluid, but...then what?

Does Kingsford make good charcoal?

Should I go with lump charcoal or briquette charcoal? Seems briquettes are cheaper...although the stuff that's already got light fluid in it is about the same as lumps + fluid.

Dangit, Bobby!
dood...no lighter fluid. Get one of these...

http://www.cabelas.com/link-12/product/0066027519106a.shtml?cmCat=perf&rid=0987654321&cm_mmc=Performics-_-CSE-_-GoogleBaseUSA-_-0066027519106a&mr:trackingCode=0CA599CB-958E-DF11-A0C8-002219318F67&mr:referralID=NA



and buy this book:

http://www.amazon.com/Webers-Charcoal-Grilling-Cooking-Live/dp/0376020474

<img src=http://ecx.images-amazon.com/images/I/5187ozEBo1L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg>
 

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( ͡° ͜ʖ ͡°)
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8,107 Posts
Discussion Starter · #12 ·
dr hoo said:
http://convivial.blogs.com/my_weblog/2008/08/charcoal-grilli.html

See the first picture? That's probably too hot. Unless you are me, grilling a steak, and are willing to flip it every minute until done.

It's not rocket science, but some things do well with ripping hot heat, some with a cooler fire, and some with indirect heat. What do you plan to grill first? And on what kind of grill?
The subject of hamburger or steak was definitely brought up, so I'm fairly certain that'll be the first thing on the grill...and that's something I'm 100% comfortable cooking on basically anything. For me, it's hard to cook a bad steak or burger...although I'm sure some of y'all would disagree :thumbsup:

The grill is a little portable Weber thingy from target, big enough for 2-3 people.

edit:
alright, alright...NO LIGHTER FLUID!
 

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"El Bwana"
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4,399 Posts
Andrea138 said:
Follow the directions on the bag for lighting the charcoal, then follow the RULES: Keep it hot, keep it clean, keep it lubricated.
Rule 1: Preheat your gas grill to high or build a "2 to 3 Mississippi" fire in a charcoal grill. (For the latter, place your hand about a half beer can high over the grate. Start counting: "1 Mississippi, 2 Mississippi," etc. By the time you reach "2 or 3 Mississippi," the intense heat of a properly lit charcoal grill will force you to snatch your hand away.

What happens when G. Gordon Liddy needs to BBQ?
 

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Shirtcocker
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60,639 Posts
PDex said:
Rule 1: Preheat your gas grill to high or build a "2 to 3 Mississippi" fire in a charcoal grill. (For the latter, place your hand about a half beer can high over the grate. Start counting: "1 Mississippi, 2 Mississippi," etc. By the time you reach "2 or 3 Mississippi," the intense heat of a properly lit charcoal grill will force you to snatch your hand away.

What happens when G. Gordon Liddy needs to BBQ?
Huh Huh...you said snatch...:D

<img src=https://images.starpulse.com/Photos/Previews/Beavis-Butthead-p21.jpg>
 

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your text here
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13,192 Posts
1) buy two ribeyes
2) buy bag of kingsford
3) buy charcoal chimney
4) assemble grill. ensure bottom air nevt is fully opened.
5) jam newspaper into bottom of chimney. poor chacoal in top. place on bottom grate in grill. light newspaper.
6) season steaks with salt, pepper, and possibly garlic powder
7) when coals near the white ash level, carefully lift chimney and dump coals onto bottom grate. ensure coals are spread out.
8) place grilling grate on top
9) allow grill to heat 3-5 minutes
10) place steak over coals.
11) depending on heat of grill and thickness of cut, after 2-4 minutes turn meat 1/4 turn (looking down at the steaks, like the face of a clock)
12) after 2-3 more minutes flip steak over
13) after 2 minutes turn 1/4 turn.
14) after 2-3 more minutes (or when done) remove from grill. place lid on grill with the vents closed.

btw, the bbqu guy freaks me out. he is a weird version of ned flanders with a possible side of child stalker.

EDIT: the reason i have ribeyes is they are fatty enough that you dont really have to worry about them drying out too fast. then move up to strip steak. once you get that guy figured out, start in on filet. end with filet topped with feta, bleu cheese, or ground mustard.
 

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Shirtcocker
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60,639 Posts
weltyed said:
btw, the bbqu guy freaks me out. he is a weird version of ned flanders with a possible side of child stalker.
Plus it ain't BBQ unless it's slow and low with wood smoke. Anything else is grilling.
 

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"El Bwana"
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4,399 Posts
Bocephus Jones II said:
Plus it ain't BBQ unless it's slow and low with wood smoke. Anything else is grilling.
I did not know that. Seriously.
 

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half-fast
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7,377 Posts
Another chimney starter and wood charcoal user chiming in.

Chicken thighs would be a good thing to learn with after burgers. They have some fat in them so they won't dry out too fast.

We started with that baby weber, and then got a bigger one. Our 15 y/o Weber has had the leg sockets welded back on and the fins have long since been gone on the bottom vent/ash shaker. I still can make it work, though.

Build your fire to one side. Then you have a place to move stuff if it starts going too fast.

Get a thermometer. Wear shoes when you dump the coals outta the chimney. Don't be afraid to try new things. I recently made cornbread on the grill. It was a neat stunt and tasted a-ok.
 

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Shirtcocker
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60,639 Posts
10ae1203 said:
Another chimney starter and wood charcoal user chiming in.

Chicken thighs would be a good thing to learn with after burgers. They have some fat in them so they won't dry out too fast.

We started with that baby weber, and then got a bigger one. Our 15 y/o Weber has had the leg sockets welded back on and the fins have long since been gone on the bottom vent/ash shaker. I still can make it work, though.

Build your fire to one side. Then you have a place to move stuff if it starts going too fast.

Get a thermometer. Wear shoes when you dump the coals outta the chimney. Don't be afraid to try new things. I recently made cornbread on the grill. It was a neat stunt and tasted a-ok.
I just did pizzas the other night...burnt a couple, but then got the hang of it. I've also made fruit cobbler in a cast iron skillet. Yum.

//If you want to do real BBQ get one of these (though you can do it on a Weber kettle also.). As you see...I have no issues with gassers either. They have their place.
 
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