Grill Pan

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So you're thinking of doing some grilling, huh? I remember well, it's all about the heat, and building your charcoal fire is more than the dumping of coal and sprayed with lighter fluid. This may be as many people do, but do it that way and probably end up with hamburgers burnt or raw chicken.

Even heat is the key to great grilling. The only time you should have no change in heat is when you think that it. If you can evenly distribute the coal to minimize any variation and get good, even grilling. This is very important when you are cooking a large quantity of food on the grill. If you just dump coal on the hot and cold spots at random to perform.

As a rule, The plan on the use of charcoal about 30 briquettes to cook 1 pound of meat. You want to make sure you have enough briquettes to cover the grill pan in a single layer and extends about 2 "beyond the area of food on the grill. The first step is to place the briquettes in the grill pan to determine the amount and then stacked in a pyramid in the light rough. Soak the briquettes with approximately 1 / 2 cup of lighter fluid and let it rest for a few minutes before lighting.

After the coals have begun to burn and ash starts to form (usually about 15-20 minutes), then you have to arrange with long tongs handled in a single layer of coals keeping tight together. This will provide you with a pair, the direct heating surface all ready to go for any meat that is in the mood for.

The indirect heating method is an alternative to cooking food directly over the heating area. The easiest way to do is put all the coals to one side of the grill and no coals on the other side. A gas grill, which is to turn the burner back and forth and leaving out, but with a charcoal grill can do even more than that. If you are using a kettle-style grill, you can use a method known as "The Ring of Fire. "All that is required for this method is to push the coals to the outside of the charcoal grill leaving the center empty after the hot coals. This gives a uniform heat across the grill and set a good space for indirect cooking.

To add something extra to your meal, you may want to consider using wood chips in slow burning charcoal fire to infuse the meat with a smoky flavor. All you need do is add a few pieces of wood chips to your charcoal. To make things a little simpler, you could even pick up some charcoal briquettes that are made from wood chips built right in.

Jason Collmorgen operates an online Branson guide providing information on Branson, Missouri dining. For more information visit: DineBranson.com

Copyright 2008 all rights reserved. You are free to republish this article as long as the author information and hyperlinks remain intact and active.

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