Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Direct-Heat Grilling with Charcoal

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Direct-Heat Grilling with Charcoal Empty Direct-Heat Grilling with Charcoal

    Post by Lobo Thu Aug 04, 2016 3:22 pm

    Direct-Heat Grilling with Charcoal
    Most people think of grilling as a quick, high-heat method of cooking small pieces of food over a hot fire. This is direct-heat grilling, and when done over charcoal, this method gives grilled foods an appealing charred exterior and slightly smoky flavor.


    Direct-Heat Grilling with Charcoal Img66
    Ignite coals using a chimney starter. Dump the coals in the fire bed when fully lit. If needed, pour in more coals; the new coals will ignite from the heat of the already-lit coals.
    Direct-Heat Grilling with Charcoal Img73
    Use a graduated approach to give you room to deal with flare-ups or food that cooks too quickly.  Spread the coals two or three layers deep in one-third of the fire bed, one or two layers deep in another one-third of the fire bed, and leave one-third of the fire bed free of coals.
    Direct-Heat Grilling with Charcoal Img74
    Be sure the grill rack is clean and well oiled. Position the grill rack in its slots over the coals—if your grill has an adjustable rack, move it closer to the coals for high heat, farther away for medium heat.  Allow the rack to heat for several minutes before placing food on it to prevent the food from sticking.  Start grilling directly over the highest heat and after the food is seared, move it to areas with lower heat.
    Direct-Heat Grilling with Charcoal Img75
    Controlling the Heat with Charcoal
    Managing the heat on charcoal grills can seem complicated and imprecise, but it actually comes down to two basic methods: direct-heat grilling and indirect-heat grilling.
    Direct-Heat Grilling with Charcoal Img76
    Grill Vents
    Opening them feeds oxygen to the fire, which raises the cooking temperature. Partially closing them reduces air flow, which lowers the temperature.
    Direct-Heat Grilling with Charcoal Img77
    Telling the Temperature
    There are two low-tech ways to gauge the heat on a charcoal grill: Look at the coals, or hold your hand about 4 inches above the fire, or at the point where the food will be cooking. Keep your hand there as long as you comfortably can and count. If you have to move your hand in less than

    1 second: the fire is very high heat, about 450°F, and glowing brightly.

    1 to 2 seconds: the fire is high heat, about 400°F, and glowing brightly.

    2 to 3 seconds: the fire is medium-high heat, about 375°F, and coals have a faint coat of ash.



    3 to 4 seconds: the fire is medium heat, about 350°F, and coals have a light coat of ash.

    4 to 5 seconds: the fire is medium-low heat, about 325°F, and coals have a moderate coat of ash.

    5 seconds or more: the fire is low heat, 300°F, and the coals are barely glowing and have a thick coat of ash.


    Direct-Heat Grilling with Charcoal Img78
    For a more precise measurement, use a special grill thermometer that clips onto the grill, an instant-read thermometer inserted into one of the top vents, or an oven thermometer that rests inside the covered grill.

      Current date/time is Thu Mar 28, 2024 6:11 am