How To Grill Over Direct Heat
Keep a spray bottle of water handy for flare-ups. Most flare-ups die out quickly and don’t need attention, but spray any large or sustained fires that start. Flare-ups quickly char and leave unpleasant flavors behind.
Ingredients For Grilled Ribeye Steak
Contrary to what some may think, steaks need only a healthy dose of kosher salt and freshly ground pepper. The simplest seasonings hold the key and underseasoning is one of the most common mistakes a home cook can make.
As such, the only ingredients you need for cooking ribeye steak are:
- Ribeye steak
Choosing A Charcoal Grill
If youre looking to buy a grill or just upgrade the one you have, there are a few criteria to keep in mind.
- Shape: Youll find charcoal grills in many shapes and sizes. Round kettle shapes are very common, though you can also find barrel-style, rectangular and square grills. Any shape will work, but you may prefer one based on what suits your yard, storage space and cooking style.
- Surface area: Grills come in all sizes. Make sure youre buying one with enough space for your needs.
- Ease of cleaning: Charcoal grilling is a messy business. Look for models that give easy options for cleanup including ash containers.
- Price: Charcoal grills vary greatly in price. The classic Weber kettle grill starts at around $100 and is a great option for amateur and pro grillers alike. Youll also find some pretty fancy charcoal grills out there nearing the $1,000 mark. Its all up to you and your budget.
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What Are The Mistakes To Avoid When Cooking On A Charcoal Grill
When it comes to cooking, there is nothing more satisfying than mastering the art of grilling. Part of the reason for this is the smoky, fully charred but juicy and delicious results that are unattainable with other cooking methods. And for most people, food grilled over charcoal tastes better than food grilled over gas. Gas grilling is faster and more convenient, but if it’s a weekend and you have plenty of time, then charcoal is really the way to go. However, charcoal bbq can take some time to get used to and some trial and error. Here are five common rookie mistakes we all make when grilling over charcoal, and how best to avoid them.
Opening the grill oftenThe key to creating beautiful dishes on the barbecue grill is constant heat. Each time the lid of the charcoal outdoor grill is opened to check the progress of the food it causes it to burn hotter. The open lid delivers oxygen to the coals and increases the burn. If you keep the lid open to check the food, you may overheat and burn the food. Therefore, trust that your food is cooking well and open the lid less often. If your recipe calls for flipping after 5 or 6 minutes, wait until then. Set a timer so you can be sure you are following the correct procedure. If you’re concerned about the doneness of your food, buy the grill with an internal thermometer that checks the temperature for you with the grill lid down.
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Put The Charcoal Out Safely
When you are done grilling and ready to put the charcoal out, remember that charcoal needs oxygen to stay burning. So the best way to put it out is to close all the air vents to snuff out the fire. Wait 24 hours before you clean out the charcoal ash from the grill to prevent unintended fires from ash that may still actually be smoldering after a couple of hours.
You can reuse any unburned charcoal the next time you want to grill.
Charcoal performs best when it is dry and fresh. So, if you have leftover charcoal and want to be able to use it again later, it must be stored properly. Make sure that the bag of remaining charcoal is sealed tightly and kept away from water. If stored properly in a cool, dry place, charcoal will have a shelf life of 1-2 years.
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Ways To Use Leftover Salmon
When you cook a whole salmon, you will likely have a lot of leftovers. Here are some creative and tasty ways to incorporate salmon into some dishes.
These air fryer tilapia fish tacos are incredible! You can easily replace the tilapia with some of the leftover salmon for your next Taco Tuesday. The jalapeño lime-cilantro slaw is fresh and adds a tangy crunch to your salmon fish tacos.
The possibilities are endless. Here are some other ideas for your next salmon dinner after cooking up a whole salmon.
- Salmon cakes
Cooking On A Robata Grill
Cooking on a Robata grill is very different from a stovetop or standard grill. The temperature is extremely hot and cant be adjusted.
Because the grill temperature is so high, burning at over 1000° F, chefs must manage the distance food is placed away from the grill and cook times carefully.
Robata chefs are highly skilled at keeping food on the grill for exactly the right amount of time. Even a little too long cook burn the food. But remove it too fast and the inside of meat could be under-cooked.
Adjusting the height of the food being cooked above the charcoal is the only way to adjust the temperature. To lower the heat on a Robata grill you move the food higher up and away from the flame. There is no way to lower the temperature of the grill itself. To increase heat simply lower the food closer to the fire.
The flavor of meat cooked on Robata grills is typically crisp and smokey on the outside with a juicy center.
Vegetables and potatoes cooked in foil take on a distinctive flame-grilled flavor.
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There Are A Few Things To Keep In Mind When Using Charcoal In A Grill:
- Charcoal should always be lit with a match or lighter before use. Use caution when opening the grill lid hot embers can fall out and cause serious burns.
- The best way to cook with charcoal is to add small pieces at a time. When adding new pieces of charcoal, wait until they have completely lit before adding more food. This will prevent any flare-ups from happening.
- Be sure to clean your grill after each use ash and residue can build up and create a dirty grill environment.
How To Charcoal Grill Ribs
Now that our grill is ready, its time to get this rib cook-off going! Place the racks on the grate of the grill, ensuring that theyre placed on the half of the grate without charcoal underneath it, next to the water pan. Place them with the rib side of the rack facing down.
Aim to cook for 3-4 hours for baby back ribs, or 4-5 hours for spare ribs.
After one hour check on the ribs, making sure that the charcoals are burning nicely and keeping the grill hot. Also check that theres enough water in the pan to maintain a healthy supply of steam.
Add a few more wood chunks to the coals and turn the ribs over to help give you a more even cook.
Check out our guide to smoking ribs on a gas grill
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An Introduction To Flank Steak
Flank steak comes from the lower abdominal area or the flank of the cow. This is a less expensive version of the pricier cuts of beef. Our beef flank steak recipes will show you how to cook this type of meat to be flavorful and tender. You will need to use a dry rub or marinade. You will be cooking your steaks on your grill. If you do not have one, the best way to cook flank steak indoors is with a cast-iron skillet.
To achieve the best results, your marinade needs to include salt, acidity, seasonings, oil and sugar. This is what will affect the general flavor of your meat. If you overcook flank steak or do not use a marinade or a rub, your meat may be tough.
Dont Start Without A Super Hot Grill
Be sure to let your charcoal fully catch and heat up before attempting to grill on it, about 20-30 minutes, says Prentiss. Your fire should have a bed of red hot coals, high, even heat across the grill, and minimal flames and smoke.
A hot cooking surface is extremely important to caramelize the outside of the steak and secure in the flavor, says Jayawardena. This method will give you a crispy on the outside, yet moist and tender on the inside steak.
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Easy And Delicious Grilled Rib Eye Steak
Nothing beats a fabulously grilled rib eye steak, hot and delicious from right off of the barbecue! Not to mention nothing says its time for summertime weather and deck dinners like treating yourself to a great steak as well. Bone in rib eye steaks are my very favorite steak to grill, the extra fat marbling in the meat yields the most tender, juicy steak ever and giving it a good sear on the grill adds that charcoal flavor we know and love.
How Long Do You Let The Charcoal Burn Before Cooking
A correct amount of charcoal should be used on your grill. The ideal amount is 60 briquettes . A lot of chefs recommend that you start with a half cup of charcoal per burner and then add half as much again for each additional layer. For example, if you have 3 burners, use 1/3 to 1/2 a cup of charcoal for each burner. If you are using a kettle grill, it will probably burn faster than a standard drum grill so you’ll want to watch the fire. You should also keep an eye on your heat level so that the temperature doesn’t go above 650 degrees Fahrenheit.
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What Is A Kettle Grill
A kettle grill is a spherical charcoal grill that takes its name from its spherical shape. The design was pioneered by the grilling company Weber in 1951. The Weber kettle grill design includes a round lid, a steel cooking grate, and two sets of ventsbottom vents beneath the charcoal firebox, and top vents in the lid. Over the years, inventors made minor adjustments to the original kettle grill design, but the key elements endured, including the grills shape, charcoal fuel, and the use of a steel charcoal grate as a cooking surface.
Indirect Vs Direct Flame
- Indirect grilling has the food sitting on a plate above the coals with a drip pan or water bath below that catches the drippings. This ensures that you won’t be getting flare-ups and will help to keep your grill clean. It also keeps your charcoal from burning too quickly so that you don’t run out of heat before all of your food is cooked. Direct grilling puts your food directly over the charcoal for a more intense and high-heat cooking experience. These types of grills require you to be ready to move them around or switch them with others as they are cooking to make sure that they are evenly cooked.
- Direct grilling is ideal for fast-cooking foods like hotdogs or burgers, but not so much for cooking larger pieces of meat that take longer to cook. You may have to use a lower heat setting when you are grilling directly over the coals. The higher heat is ideal for quick searing and caramelization, but some foods require a lower temperature in order to cook properly without burning.
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Fastest Way To Keep Your Charcoal Grill Hot
Add coals regularly to keep your grill burning hot. Don’t wait until you’re almost out of briquettes to add more. Instead, add 5-10 pieces of charcoal when you have roughly half of your charcoals remaining, usually every 30 minutes or so.
HOT TIP: Wearing gloves while lighting charcoal will help protect your hands from the intense heat.
How Do You Season A Steak For The Bbq
Any meat-lover will want advice on making the perfect steak when learning how to cook on a charcoal grill. Here’s a few tips:
If you want to learn how to cook on a charcoal grill, you’ll definitely want the tips for preparing a good steak
Now you know the basics in how to cook on a charcoal grill. But, for the ultimate alfresco experience, you’ll want to make sure you’ve got a perfect set-up to enjoy it. Our outdoor seating ideas, patio ideas, and have all the inspo you’ll need to refresh your space in time for summer and host a fabulous BBQ bash.
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Arranging Your Coals From Direct And Indirect Heat
While you might think that you want to cook everything from hot dogs to kabobs right over the coals, thats not always the case.
Inside your grill, youll want to push your charcoal to one side. This area will be hotter and is where youll do all your direct heat grilling. Foods that should be grilled with direct heat are sausages, kabobs, shrimp and any food that you want to be seared like steaks.
The side without the coals will still be hot, just not scorching. This is the indirect heat area. Use indirect heat to grill foods that take 20 minutes or longer to cook like larger or tough cuts of meat. You can also use the indirect heat area of your grill to keep foods warm.
How To Smoke Ribs Low And Slow On A Charcoal Grill
Make authentic barbecue at home this holiday weekend on your Weber kettle grill with this low ‘n’ slow method.
Brian Bennett is a senior writer for the home and outdoor section at CNET. He reviews a wide range of household and smart-home products. These include everything from cordless and robot vacuum cleaners to fire pits, grills and coffee makers. An NYC native, Brian now resides in bucolic Louisville, Kentucky where he rides longboards downhill in his free time.
It’s officially summer, which means one thing: grilling season. We’ve got tips for grilling fish, making your outdoor space more tech-savvy and all the rest, but the more ambitious of you pitmasters in-training probably want to know about making authentic fall-off-the-bone barbecue . When done properly, barbecued meat is tender, juicy, smoky and very delicious. And you definitely don’t need an expensive pellet smoker or Big Green Egg grill to make it right in your own backyard. All you really need is a simple charcoal grill plus a little know-how and some practice .
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How To Prepare The Ribs
The key to any good round of ribs is proper preparation. This stage can make or break the success of your meal and neglecting good prep will give you bland, inferior ribs. Simply throwing them as you bought them onto the grill isnt going to cut it.
For your rib choice, I suggest going for pork. And then there are 2 varieties: Spare or baby back ribs.
Personally, I prefer spare. Theyre cut from the belly-end of the ribs, so are much meatier. Baby back are a little shorter but still an excellent choice. Cooking time tends to be about 4-5 hours for spare and 3-4 for baby back.
Its also important to bear in mind that your grill will dictate the size of the rack that you can cook at once. We want as much of the ribs to be exposed at once, so its not a good idea to pile them on top of each other. As a result, you will probably only be able to fit one rack of spareribs on the grill or two racks of baby back. Keep this in mind when preparing your ribs.
You will then need to cut the ribs down to just the rib rack. If you havent done this before, check out my full guide on how to trim spare ribs.
Start by removing the membrane from the rack. Not a lot of grillers do this, but doing so removes this thin skin off the back of the ribs, allowing them to be tender and packed full of flavor.