10 Grilling Tips for Beginners
I prefer lump charcoal — I like the flavor, I think you get better heat, and it’s more interactive. With chimney starters, you can even avoid the use of nasty canned fire starter fluids. Once you get a chimney starter going and glowing with coals, dump the coals out onto a neat pile of charcoal and let them burn until they become gray. Give the whole grill a gentle shake or carefully spread the coals out with the tongs. If you are making a long cooked roast make a pile on one side of the grill (and cook the meat on the other — you’ll form a natural convection oven).
Place the grate on top of the grill and let it heat up for a few minutes, then scrape it down with a stiff wire brush to remove any browned bits from last week (or last year). This is good maintenance and it will help keep food from sticking.
You are ready to cook (medium high heat) if you can hold your hand 6 inches over the grill for 5 seconds.
4. Lube job.
Lightly oil the grates. When you are good to go, with tongs, run an oiled paper towel or hunk of beef fat over the grill grates. This, too, will help keep food from sticking. You could also remove the grate and give it a dusting of cooking spray oil (away from the flame), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin. Be sure to let the grates come to temperture before you begin cooking.
5. Rest up.
When cooking proteins (meat, pork, chicken, fish) be sure to let them rest at least 5 (if not 10) minutes before slicing them. The juices will release while they are cooking and if you cut into them right from the grill all those flavorful juices will run. If you let them rest, the meat will absorb and redistribute the juices.
6. Think about your marinades.
Marinades with sugar should be added at the end — the sugar will burn, not caramelize, if added too soon. Any marinades with acid (citrus juice, vinegar) will cook protein — if you want the flavor, but not the acid, try the zest from citrus fruits and/or add such flavors toward the end of the marinating process.
Consider adding flavor to the fire with chips of dried hickory, applewood, pecan, cinnamon, or rosemary.