Grilling Basics
For direct cooking, food is placed
directly over the coals. Make sure there is enough charcoal in a single layer to extend 1-2" beyond the area of the food on the grill. Pour briquets into the grill to determine quantity needed then stack them into pyramid to start until you can "just tell by lookin". |
For indirect cooking, food is placed
over a drip pan and the coals are banked to one or both sides of the pan. This method is recommended for large cuts of meat, such as roasts, and fatty meats to eliminate flare-ups On a 26" grill, it will take approx 30 coals on each side of pan to cook for 45 minutes. Add 9 or 10 coals every 45 min. for additional cooking time. |
How Hot is the Grill? If you don't
have a grill thermometer and (most don't). Here's a quick way to estimate your heat. Hold your hand palm-down, just above the grill. Count "one-thousand=one" etc.... If you can keep your hand in place before pulling away: 2 seconds-it's a hot fire.......(375) 3 seconds-it's medium hot...(350) 4 seconds-it's medium........(300) 5 seconds-it's a low fire......(250) |
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