Help a charcoal BBQ reerun...

**Fire Me Boy!** · 08-24-2005, 01:18 PM

OK... so I now have three grills on my back porch. My smoker, obviously for smoking. My propane grill for when I want a grilled steak in 15 minutes. And now, my new charcoal grill for when I really want to grill.

Now... I haven't grilled on charcoal in YEARS, and I wasn't very good at it then, IIRC. So... any of you charcoal grillmasters out there want to offer some tips? I did buy a chimney starter, so getting the coals going isn't a big deal -- I don't like lighter-fluid, or lighter-fluid treated charcoal.

Also, any place around the I can get lump charcoal?

08-24-2005, 01:20 PM

Walmart, Ace hardware, tons of places carry lump.

**ptlyon** · 08-24-2005, 01:21 PM

She's lump! She's lump! She's in your head!

jspchief · 08-24-2005, 01:24 PM

Quote:

Originally Posted by ptlyon

She's lump! She's lump! She's in your head!

Those guys never got the recognition they deserved.

KCTitus · 08-24-2005, 01:24 PM

Three grills, alright...it's not a party until you've got all 3 fired at once. Ive done that with my 2 (gas, smoker)...

redbrian · 08-24-2005, 01:39 PM

Price Chopper also carries lump, which is the way to go when grilling.

Something I've been using here of late to start my charcoal is the Strike-A-Fire from diamond. It's like an over grown match.

osumatt · 08-24-2005, 01:46 PM

Good start with the Chimney. Lighter fluid sux.
Lump hardwood charcoal is another "must have." The Kingsford briquettes are the devil.
If you're not going to be smoking anything on this grill, I'd say a thermometer isn't that imperative. Just make sure your air vent(s) are at the right "openage" to properly adjust the heat so things don't burn on the outside and are raw on the inside. Keep the grill grates as clean as you can. Using a grill brush after every use while the grate is still hot does the trick. Rub a little cooking oil on them when they're cold before you stoke up the fire so your food won't stick as much.
When doing a good cut of steak, please, please, please don't mess with it too much. Just a little extra virgin olive oil, kosher salt, and fresh cracked pepper. Let it sit for 30 minutes+ and then throw it on the grill. Nothin' better than that.
Keep the lid closed as much as possible to prohibit flame-ups. The less oxygen in the chamber will prohibit this and still keep the fire nice and hot.

That's all I got right now. If I remember anything else, I'll post.

Happy Grilling,

**Fire Me Boy!** · 08-24-2005, 02:00 PM

Quote:

Originally Posted by osumatt

When doing a good cut of steak, please, please, please don't mess with it too much. Just a little extra virgin olive oil, kosher salt, and fresh cracked pepper. Let it sit for 30 minutes+ and then throw it on the grill. Nothin' better than that.

Thanks for the other tips, but I got the cooking covered... I'm a pretty damn good cook if I do say so myself. Salt prpper, oil and a little garlic is my usual good steak fixin's. Not like the damn father-in-law who insists on marinating EVERYTHING.

Bastard once marinated my filet mignon.

I damn near kicked his ass.

That was, however, the LAST time he ever marinated anything. I had brought over these steaks, bacon wrapped filet mignons -- not the fake kind either. Anyway, there was pie but they had no whipped cream so I took 10 minutes to drive to the store and back. When I got back, all of the filets were sitting in red wine, worchester sauce, etc. I flipped out! Told him never to do that again -- a marinade is okay for a cheap cut of meat, but when I bring good steaks I want MEAT flavored meat.

In any case... he doesn't even marinate my cheap steaks anymore. It's better that way, really.

siberian khatru · 08-24-2005, 02:08 PM

Quote:

Originally Posted by Fire Me Boy!

When I got back, all of the filets were sitting in red wine, worchester sauce, etc.

The horror. The horror.

Abba-Dabba · 08-27-2005, 09:25 AM

Quote:

Originally Posted by osumatt

Rub a little cooking oil on them when they're cold before you stoke up the fire so your food won't stick as much.

I've been using a half of a onion after the grill is hot. Much easier than messing around with oil.

jspchief · 08-24-2005, 01:44 PM

Quote:

Originally Posted by ptlyon

She's lump! She's lump! She's in your head!

Damn you!

Must get song out of head....

Lump lingered last in line for brains
And the one she got was sort of rotten and insane

siberian khatru · 08-24-2005, 01:46 PM

I can get lump from local Kroger. It's everywhere.

I, too, once got frustrated with charcoal grilling and did the gas thing for several years. But I never really enjoyed the gas, and I gave charcoal one last try a couple of years ago. Buying a good stainless steel grill helped, but I find the chimney to be the biggest difference. Being able to get charcoal started quickly (its' ready to go in 20 minutes) and easily replenish the supply for long grills made it a much more enjoyable experience.

I'm never going back to gas. Never.

Also, I'd recommend Stephen Raichlen's books on grilling. Not only do they have good recipes, they have some very good grilling techniques. I like this one:

http://www.amazon.com/exec/obidos/tg...glance&s=books

jspchief · 08-24-2005, 01:49 PM

Temperature control is my biggest problem while charcoal grilling. I never know what to do with the vents to increase/decrease the heat.

KCTitus · 08-24-2005, 01:53 PM

Quote:

Originally Posted by jspchief

Temperature control is my biggest problem while charcoal grilling. I never know what to do with the vents to increase/decrease the heat.

open vents = increase oxygen which feeds fire increasing heat
close vents = decrease oxygen which starves fire decreasing heat

**ptlyon** · 08-24-2005, 02:00 PM

Quote:

Originally Posted by KCTitus

open vents = increase oxygen which feeds fire increasing heat
close vents = decrease oxygen which starves fire decreasing heat

If you question this statement, put a Hefty bag over your head and pull on the strings tightly for about 4 minutes.

08-24-2005, 01:18 PM	Topic Starter
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Help a charcoal BBQ reerun... OK... so I now have three grills on my back porch. My smoker, obviously for smoking. My propane grill for when I want a grilled steak in 15 minutes. And now, my new charcoal grill for when I really want to *grill*. Now... I haven't grilled on charcoal in YEARS, and I wasn't very good at it then, IIRC. So... any of you charcoal grillmasters out there want to offer some tips? I did buy a chimney starter, so getting the coals going isn't a big deal -- I don't like lighter-fluid, or lighter-fluid treated charcoal. Also, any place around the I can get lump charcoal?
Posts: 35,253

08-24-2005, 01:20 PM	#2
Phobia Guest Casino cash: $	Walmart, Ace hardware, tons of places carry lump.
Posts: n/a

08-24-2005, 01:21 PM	#3
ptlyon Bono & Grbac wasn't enough Join Date: Oct 2000 Location: Sioux City, IA Casino cash: $13083829	She's lump! She's lump! She's in your head! __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Advertise here: $19.99 a month
Posts: 33,574

08-24-2005, 01:24 PM	#5
KCTitus Archivist Join Date: Aug 2000 Location: The Ethernet Casino cash: $9892732	Three grills, alright...it's not a party until you've got all 3 fired at once. Ive done that with my 2 (gas, smoker)... __________________ Anything you post on this BB can and will be used against you...
Posts: 26,193

08-24-2005, 01:39 PM	#6
redbrian Veteran Join Date: Aug 2000 Location: Kansas City MO Casino cash: $10004900	Price Chopper also carries lump, which is the way to go when grilling. Something I've been using here of late to start my charcoal is the Strike-A-Fire from diamond. It's like an over grown match.
Posts: 3,899

08-24-2005, 01:46 PM	#7
osumatt Starter Join Date: Jun 2001 Location: Tulsa, OK, USA Casino cash: $3169679	Good start with the Chimney. Lighter fluid sux. Lump hardwood charcoal is another "must have." The Kingsford briquettes are the devil. If you're not going to be smoking anything on this grill, I'd say a thermometer isn't that imperative. Just make sure your air vent(s) are at the right "openage" to properly adjust the heat so things don't burn on the outside and are raw on the inside. Keep the grill grates as clean as you can. Using a grill brush after every use while the grate is still hot does the trick. Rub a little cooking oil on them when they're cold before you stoke up the fire so your food won't stick as much. When doing a good cut of steak, please, please, please don't mess with it too much. Just a little extra virgin olive oil, kosher salt, and fresh cracked pepper. Let it sit for 30 minutes+ and then throw it on the grill. Nothin' better than that. Keep the lid closed as much as possible to prohibit flame-ups. The less oxygen in the chamber will prohibit this and still keep the fire nice and hot. That's all I got right now. If I remember anything else, I'll post. Happy Grilling, __________________ OSUMATT GO POKES!!! "It's America's classical music ... this becomes our tradition ...the bottom line of any country in the world is what did we contribute to the world? ... we contributed Louis Armstrong" Tony Bennett
Posts: 87

08-24-2005, 01:46 PM	#12
siberian khatru 21st Century Schizoid Fan Join Date: Jul 2002 Location: The Gates of Delirium Casino cash: $2524950	I can get lump from local Kroger. It's everywhere. I, too, once got frustrated with charcoal grilling and did the gas thing for several years. But I never really enjoyed the gas, and I gave charcoal one last try a couple of years ago. Buying a good stainless steel grill helped, but I find the chimney to be the biggest difference. Being able to get charcoal started quickly (its' ready to go in 20 minutes) and easily replenish the supply for long grills made it a much more enjoyable experience. I'm never going back to gas. Never. Also, I'd recommend Stephen Raichlen's books on grilling. Not only do they have good recipes, they have some very good grilling techniques. I like this one: http://www.amazon.com/exec/obidos/tg...glance&s=books
Posts: 69,189

08-24-2005, 01:49 PM	#13
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	Temperature control is my biggest problem while charcoal grilling. I never know what to do with the vents to increase/decrease the heat. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207