Beginner's Corner
Welcome to Barbecue'n On The Internet's "Beginner Pages!" If you have proceeded in order, then you should have a solid basic understanding of outdoor cooking. We will now turn our attention to the "Fine Art of Grilling". We suggest each beginner get the grilling aspects down pat before proceeding to barbecuing. If you feel a need to go back and review some of the previous pages, go ahead . . . . we'll wait right here for you to return!
We combine charcoal and wood grills together because when done properly, they create the same intensity of flavor and effect. Charcoal is basically ready to light and go. Wood, on the other hand, needs to be burned and reduced to coals BEFORE it is used for cooking food. The reason why wood needs to be burned down first is due to the fact that there are certain resins and impurities that taint the food and cause it to become bitter and less than desirable. Otherwise, charcoal and wood function in the same manner. For the purpose of this section, we will refer to both as charcoal.
We lovingly refer to "Grillers" as our "Type A" folks. They are in a hurry and don't particularly enjoy waiting for the food to be cooked. They are hungry and want to EAT now! So, since these types of folks are in such a hurry, we shall not dally.
A charcoal grill uses charcoal or wood as it's primary means of delivering heat. Additionally, the meat resides directly over the fire. [pictures]
In this section, we will be discussing the following points:
Choices of charcoal grills
Types of charcoal
Lighting the charcoal
Getting started
Methods of cooking various meats
Cleaning the grill
And there are many to choose from. For the most part, it makes little difference which one you choose. Remember, you are just beginning don't need anything real fancy. So, don't go out and blow a bundle. Start with something simple. Some choices would include a: Kettle Grill, Box Grill, Barrel Grill, Drum Grill, etc. Most of these grills can be had for $29.00 to $100.00 - a small price to pay for excellent entertainment.
Make sure the grill chosen has sturdy legs! Meat seasoned with dirt will not make a hit with your friends! Also make sure that it has an adjustable cooking surface. When the fire is too hot or cool, you will be able to raise or lower the meat accordingly.
Insure the grill has an easy means of adding more charcoal if and when necessary. Some grills require removing the meat in order to add additional charcoal. The grill should also have a lid with holes in the lid for ventilation. Closing the vents in the lid is only extinguish a "run-away fire".
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