If you use charcoal, you can find a chimney starter for less than a dime in many supermarkets. Buy natural kindling, light from below, and wait until most of the coals are red and there is some white on top. Then fire up the coals on the grill. Also, invest in decent charcoal. Just because everything looks the same doesn’t mean it is. Lumber is great for high temperatures, but may not last as long and is more unpredictable than briquettes, which are the best of both worlds.
2 Raise the cheaper and more modest
While a large piece of expensive bone-in ribeye steak will be interesting when grilled hot, other cheaper cuts and meats will benefit even more from the smoke as well as indirect cooking. Take a whole chicken, salt it throughout the day, season it, and then place it away from hot coals. Cooking the spaghetti will speed up the cooking, but do it slowly and slowly until you are done and it will be the juiciest chicken you will ever taste.
3 Make (or buy) a decent rubbing
You may want a simple smoky flavor to shine through, but it’s good to have a decent dry mix to coat ribs, chicken, cheaper cuts of steak, pork chops, or brisket, or if you’re feeling more ambitious, brisket. Magic Dust is a very versatile option. However, you can easily make your own and there are plenty of recipes online as a guide. If you cook a lot, buy a couple of basic ingredients like smoked paprika and black pepper in bulk to save a fortune.
four Watch your coals (heat)
If you’re cooking on gas, you’ll have more control over the heat, but it’s not really meant for slow cooks. If you are using charcoal and are cooking multiple dishes, set one grill area to direct heat. You can use it for sautéing and the other side can be used for slower indirect cooking with the lid down. Use the vents to adjust the temperature if necessary.
5 Don’t Forget the Vegetables
You can lift vegetables when grilling, especially when using charcoal (this applies to meat and everything in between). Try slicing a whole celery into thick steaks, seasoning, sautéing, and then cooking on the indirect side. Place shallot halves in foil with oil and herbs and set aside to grill while cooking. Peppers, onions, chili peppers and corn are also favorites.
6 Make sure you have the tools for the job
You’ll likely be able to use something like a piece of metal hamburger fish or something similar, but invest in heavy steel barbecue tongs so you can hold things well and can move them to or from it easily and quickly. hot parts of the grill.
7 Throw some smoking wood
While there are ways to add woody flavors to a gas barbecue, it’s easier to do so with charcoal. You can buy apple, hickory, and cherry wood pieces online that you can put on your coals, or chips that you can add for faster cooking and flavor.
eight Get a temperature sensor
You get what you pay for here, but something is better than nothing. Grilling food is not an exact science and a digital temperature gauge ensures everything reaches the right interior point.
9 Do it all on the grill
If your grill is big enough and you don’t overcook, you can do just about anything on a BBQ. Potatoes can be cooked wrapped in foil with the addition of vegetable or butter, bread can be fried on coals and heated in metal pans. It also helps keep the kitchen (relatively) clean.
ten Barbecue not only in summer
We’re not likely to get much use from it if we stick to warm days only, so in general, use your grill as much as possible, depending on the weather, even if you’re not eating outside.