Grilling Tips for the outdoors
Charcoal can be tricky but doable if you know the secrets. For one pound of meat cooked with the direct-heat method (smack over the fire), a good rule of thumb is 30 briquettes. For the same amount of meat using slower indirect heat, you’ll need about 50 briquettes.
Pile your briquettes in a pyramid. About 20 minutes after lighting, your charcoal should be about 70 percent covered in ash with a faint glow. Spread the charcoal out to extend at least an inch beyond the edges of the food to be cooked.
To determine temperature: hold your hand palm down six inches above the coals. Count how long you can comfortably hold your hand there: 5: 200-300 degrees Fahrenheit; 4: 300-350 degrees; 3: 350-375 degrees; 2: 375 and above.
Grilling inside on a gas stove cuts down on cooking time and your food cooks more evenly.
More time is spent at home these days so make the best of it by cooking amazing meals.