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Grill lovers passionately prefer charcoal grilling over gas grilling because charcoal provides a distinctive flavor in the food.
Charcoal grilling is used for quick or slow-cooking. For quick grilling, the meat is placed directly over the hot charcoal. For slow cooking, food is seared over direct heat and then moved off of the direct heat where the food can finish cooking.
Pork, beef, chicken, fish and vegetables are turned into mouthwatering and delicious dishes when grilled. Pork barbecue, pork tenderloins and pork chops are only a sample of what charcoal grilling can do. Proper grilling allows the fat of the meat to melt away and a smoky taste to penetrate the meat. Tenderloins are at its best when they’re not overcooked.
Hamburgers, steaks, roasts and meatloaves all result in a delicious meal when they’re cooked on a charcoal grill. Before putting the beef on the grill, you’ll want to add seasonings. Beside steaks and ribs, hamburger is also another popular grilled beef.
Chicken quarters, breasts, halves, thighs and skewered strips are perfect chicken recipes for charcoal grilling. It is important to trim away first the excess fat from the chicken to prevent fire flare-ups.
Similarly, try to avoid brushing barbecue sauce on the meat at the beginning because the high level of sugar in the sauce can ignite the coals and cause the chicken to burn quickly. You should apply the sauce to the meat only when the cooking is almost finished.
Salmon, tuna, shrimp and lobsters are also perfect for charcoal grilling. Fish steaks or filets taste better when enhanced with smoke from your charcoal grill. Salmon on the other hand stands out when combined with strong seasonings.
Grilled tuna should be opaque but also soft on the inside when done. Overcooked tuna or fish can become dry and tough. Often, fish grilling requires metal baskets or foil to avoid the fish from falling apart.
For other grilled seafood like shrimp, wait for the shells to turn pink, and lobster to be opaque in the center.
Charcoal grilling also brings out the best flavor in vegetables. The direct heat from the charcoal soaks in the flavor by cooking out the water. The vegetable’s natural glucose becomes caramelized which then brings out the best taste in vegetables like mushrooms, potatoes, eggplants, peppers, onions and garlic.
Some vegetables like sweet potatoes are best grilled when wrapped in aluminum foil.
Blackening is a technique also used in charcoal grill recipes. Blackening the food seals the juices and flavor inside the meat, fish, chicken or vegetables while making the outside a peppery black crust. The secret is to place a relatively thin, uniform piece of food into a very hot fire.
A good understanding of the basic techniques in charcoal grilling makes a simple recipe into a juicy, mouthwatering meal you will not want to trade with any stove cooked meal.
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