Thread: It's Time to Light the Grill!

Originally Posted by Bill S

The short form is that you fill the Weber (or other implement of choice) with charcoal. Then a smaller amount is lit using a chimney. Once that is fully lit the burning coals are placed on top of the unlit pile in the weber. The idea is to provide a longer, more evenly burning fire as the lit charcoal slowly burns out and simultaneously lights the adjacent pieces. If you are unfortunate enough to be using briquettes the theory is that the hotter coals on top burn up the volatile organic fumes from the "self starter" stuff and binders used in the briquettes before they can flavor the meat. That last part is debateable IMO. This is only recommended for doing low and slow type cooking, not for grilling.

yup, that's the method, and that's what it's for. TONS of competition cooks use it and many have won big competitions using it. In a webber smokey mountain cooker you can keep your heat at 225 for a good 12+ hours without adding a thing to the fire.

Originally Posted by Hawkeye5

Prime Rib + Weber Smokey Mountain w/lump & hickory + Memorial Day = Satisfaction!

Indeed! Can't go wrong there!

I use a Weber with mesquite charcoal for everyday grilling. Actually I made some burgers (home made of course) on Sat. and grilled chicken with grilled corn and asparagus yesterday. I have nothing against gas, my brother-in-law uses one, I simply prefer the flavor food gets from charcoal.

Serg

I will share with you some tips that work really well for me. Today's tip:
Combined Cooking!

I know from the great Steak thread alot of people prefer filet mignon as their beef cut of choice. Personally I think it is better to have a bone and more fat so my favorite cut for gilling is T-bone Porterhouse. However, I think anything from the chuck has even more flavor but you have to deal with the toughness. If you want the best pot roast in the world (try it before you disagree), get a two (or three) inch thick 7-bone chuck and sear both sides real crisp on a hot hardwood fire, then put the steak in a heavy bottomed pot (I use a big Dutch oven) and cover it with onions, carrots and potatoes. Add some pepper, salt, bay leaves and thyme. Pour a half bottle of sherry or marsala over the top, cover and cook over low heat for three hours or so(when the spuds are done).

I always make my own stock (if you don't know, the difference between stock and broth is that stock is made with bones). The best beef stock is made with ox tail. Try grilling the ox tail (hardwood fire) before putting it in the pot with onions, celery, carrots, salt, pepper, garlic and water.

Spaghetti sauce? Grill sausage and country style spare ribs (yes, on a hardwood fire) before putting in the pot where you are frying up the onions and garlic. Crush in between your palms a handful of dried oregano over the pot. Add a couple cracked bay leaves, some black pepper (crushed red too if you like your pasta to bite you back). Add a few cans of tomatoes(San Marzano are the best) or use fresh tomatoes when they are all ripe at once (add salt when you use fresh tomatoes, it helps break them down). Use some of the stock I've described above, some leftover red and white vinos and reduce, reduce, reduce! If you like the fiery taste, try grilling the onions, tomatoes and garlic too.

Later, I'm hungry now.

Brad

Has anyone tried using a Caja.

LaCaja China Grills

A friend of mine has one of these and they are great and easy to use. Just place seasoned meat into caja and then layer and light charcoal on top of the box. After about an hour or so you open it up and turn the meat then cook for another hour or so...done! The meat comes out so juicy and tender since the thing is sealed.

-Steve

I've always been a fan of grilled food just don't have that much experience. When my wife, son and I moved into a house, we bought ourselves this grill for a house warming gift. I have to admit that I've burned some food, surely this won't be the last either. Since last summer I've cooked on it year round, from hamburgers, hotdogs, to bacon (side burner is great) all year round. Push it to the edge of the door and ler her rip.

Oh, and the foremans are great for inside. I lived off of one of those for a 2 years in college.

Good luck and happy Grilling.

Grilling meat directly over a flame is nothing more than controlled burning. The art is in the amount of control you have.

I heard some news report that the carbon on meat from fat dripping into a fire is carcinogenic. I want everyone to know that if grilled meat will give me cancer, I am in the process of committing suicide. I am as afraid of grilled meat cancer as I am of oral sex cancer. Bring it!