Outdoor Cooking '09

[bbro]

Need some advice for the grilling aficionados. I am new to the whole charcoal grill thing, but just bought one because of the price. Tonight, I am making some things I could use tips on timing. I will have 2 chicken breasts cut into 1 in pieces on skewers, 4 thinner boneless pork chops (from the freezer stash before the grill) and some other pork chops that I am assuming are thick.

I was thinking of setting up the coals on one side of the grill, putting the thick pork chops over the heat and the thinner chops and kabobs over the indirect heat. Cooking the thick chops about 10 mins total and the thin chops and kabobs about 5 mins total.

Any suggestions or "Oh my God you're doing it wrong!" greatly appreciated. Oh and I am going to be putting BBQ sauce on the big chops and 2 of the thinner chops. Maybe something else on the kebabs or maybe just seasoning.

Thanks!

[dar512]

Chops are usually done over high heat (over the coals). They should take ~15 min depending on the thickness. You should poke them with a knife to make sure they are done all the way through. Once you are more experienced you'll be able to judge without having to lose some of the juices.

I usually marinate my chops for an hour or two coated with prepared mustard and honey or mustard and brown sugar.

I would do the chicken kebabs over the non-charcoal side of the grill. I've never done chicken as kebabs so I can't give you much on that.

Put the BBQ sauce on towards the end ~10 minutes before taking off. The sugar in the BBQ sauce will burn if you put it on too early.

I don't want to discourage you, but this is a fairly ambitious menu for your first grilling.

[bbro]

Thanks for the tips dar. I know it is very ambitious. It is not actually my first grilling. I have experience with gas grills, but they are more easy to regulate than charcoal. My first grilling on charcoal was kielbasa *drool*.
This will be harder, but I think it is more the grilling times that will be the hardest.

[dar512]

Originally Posted by bbro

I think it is more the grilling times that will be the hardest.

You're right there. The trick is to be consistent about the charcoal you use (brand and how much). This will help you gauge by time. Although outdoor temp and wind speed can still throw you off.

[bbro]

Good to know, thanks. I think it is going to be in the upper 70's by the time I grill and not too much wind.

Stupid question though - when do you leave the lid on?

[dar512]

Originally Posted by bbro

Stupid question though - when do you leave the lid on?

There's differences of opinion on that question. For stuff that doesn't go over the coals, you definitely need the cover on most of the time. Otherwise, it won't get hot enough.

I generally leave the lid on unless I'm actually doing something on the grill. It keeps the flames down and makes the temperature more consistent. Some people don't like that for steaks as it reduces the charring. I compromise for steaks by leaving the lid off for the last five minutes or so.

For the stuff you're doing I would leave the lid on unless you actually need to turn something etc.

If you are going to put the lid on, all the vents should be wide open for grilling. BBQ is a different matter.

[bbro]

Thanks! I will let you all know how it goes tomorrow. Maybe even get some pictures.

[capnhowdy]

I never time anything, precisely. I always look at the food and determine. If it ain't bleeding and it's tender it's ready.

Best money I ever spent as far as grillin was the instant meat thermometer. Takes the guesswork out of it. 'Specially if you are a little tipsy.

BTW... No grill works really good if you aren't having a drink or a cold one.

[Aliantha]

I have a question for those of you who BBQ.

Is it more common to have your steaks and other red meat products well done or rare? The reason I ask is because of the suggested cooking times for grilling. I'd rarely do a steak for more than 2 minutes on either side then let it rest at the back of the grill for a few minutes so that it's still nice and pink in the middle. I understand with pork and chicken cooking longer, but if your grill is nice and hot, even those shouldn't take 15 minutes to cook through.

[Aliantha]

Originally Posted by Aliantha

I have a question for those of you who BBQ.

Is it more common to have your steaks and other red meat products well done or rare? The reason I ask is because of the suggested cooking times for grilling. I'd rarely do a steak for more than 2 minutes on either side then let it rest at the back of the grill for a few minutes so that it's still nice and pink in the middle. I understand with pork and chicken cooking longer, but if your grill is nice and hot, even those shouldn't take 15 minutes to cook through.

Anyone?

[capnhowdy]

Originally Posted by Aliantha

Anyone?

I thought y'all said they wasn't gone be no math.

[Urbane Guerrilla]

Don't skimp on the charcoal; make sure to get in enough to cover the coal-holding gridiron of a Weber Smokey Joe type. If necessary to cool the thing a bit, you can either choke the bottom vent door down to half open or smaller, or remove some hot coals with tongs. Drop these into something fireproof like a flowerpot with an inch or two of sand or pebbles in the bottom.

[bbro]

Whelp, it was a total bust - couldn't get the coals to light. No biggie, had it on the indoor grill. I will be trying again, though! I just need to see what type of meat is on sale.

[Urbane Guerrilla]

Originally Posted by bbro

Whelp, it was a total bust - couldn't get the coals to light. No biggie, had it on the indoor grill. I will be trying again, though! I just need to see what type of meat is on sale.

Kingsford makes an easy-light charcoal that you don't need to douse with charcoal starter. Just match light. But if you put starter on it anyway, it won't explode or anything, just flame longer.

With conventional charcoal briquettes, souse 'em almost until they drip with the starter fluid. They'll absorb a lot. Cap the can of starter and set it well back, and use either a long match or toss a match in from a couple feet away and upwind, being careful of any "whoof."

Charcoal gives a powerful, even heat once it's burned down to a red bed (gray ash and heat shimmer in the daylight), but it takes a good bit of fire to get it going. Once going it runs steady, but always expect to need a lot of starter burn time and combustion encouragement. But make a point of not trying to squirt more starter onto coals already lit. That fluid burns easily, and you don't want fire traveling up the stream to the plastic bottle in your hand.

If you really think you need to restart -- and it can happen -- put starter on a separate batch of coals in a separate container, and only then load these onto the failing fire. They should catch easily, but without pyrotechnics, just the usual starter bonfire.

[Queen of the Ryche]

So sorry it didn't work out bro. Hope you weren't feeding guests?