Tips: Never use more charcoal then you need to, start off with a small amount and add as you need. Use approximately 20 to 25 briquettes for every kilogram of meat you cooking.
Make sure there is enough ventilation when lighting the charcoal.
The closer the food rack is to the charcoal the faster the food will cook and if the heat is too intense you may burn the food.
When the charcoal turns 50% gray you can start cooking.
Keep your charcoal dry, always store in a place where it can't get wet, damp charcoal causes a lot of smoke.
Never leave grill unattended, flare ups and food burning can happen really quickly.
In cooler weather you might find you need more briquettes to get to ideal cooking temperature.
Wind can make the fire hotter. On humid days coal tends to burn slower.
Oil dripping from your meat onto charcoal can cause flare-ups.
Never use gasoline to light your charcoal. Never use lighter fluid on already lit charcoal.
These charcoal grill tips should give you peace of mind and confidence when you are grilling. Not all these charcoal grilling tips are suitable for gas grills.
Barbecue Tips - BBQ Grilling Tips
Trim meat of excess fat for healthier meals.
When cooking chicken or turkey do not use utensils that can pierce the skin as you will loose flavour.
Your grill should be clear of anything that can catch a light and cause a fire.
Always try marinate your meat before grilling, some recipes will require you to marinate the meat while you grill.
Do not put cooked food back onto the same plate as the raw food was to prevent food poisoning.
Try to grill with oven gloves to prevent burns.
Use wire hinges for cooking vegetables & fish.
Use grill brushes to brush away any left over food and oil on the grid.
Turn meat over readily to prevent burning.
Use direct heat cooking when making hot dogs or burgers.
Use in-direct heat when making whole chickens and large steaks.
On a hot day do not let food stand outside for longer then an hour especially if food is in direct sunlight.
Wash all utensils and containers before using them.
Some dishes will require you to precook the meat to ensure it gets cooked properly.
Grilling Safety Tips - Tips On Grilling
Food illnesses are caused by bacteria or viruses in the food you eat. Please follow these simple steps of precaution to ensure your families health.
Bacteria thrive in warm temperatures keeping food at temperatures between 40°F and 140°F is dangerous as bacteria multiply rapidly in warm temperatures. This is not just for charcoal grill tips, but also in your everyday lives.
Always try keeping your food in the fridge,leaving it at room temperature for longer then two hours becomes unsafe. Make sure your refrigerator is set below 40°F. Make sure your food is properly cooked, food needs to be cooked at a hot enough temperature and for a sustained period
of time. Your temperature needs to be at least 145°F or higher. Always wash your hands thoroughly before preparing food, make sure all your utensils are not only clean but clean from bacteria. Use a cleaning liquid that will destroy bacteria and make all your utensils safe to use.
To prevent cross-contamination, bacteria can travel from one food product to the other. As we have said before never place cooked food in the same dish as you placed raw food.
Clean your utensils after every use, do not cut chicken with a knife then use it on steak without cleaning it.
Do not defrost your meat by leaving it on the counter rather use warm running water or the microwave.
Maintain cooked food above 145°F.
Keep your hot foods hot and your cold foods cold.
Put left over food in the fridge or freezer straight after you have eaten.
Do not leave food to marinate at room temperature always place it in the fridge.
Keep left over food in small containers and ensure there is space between them so it cools quickly.
Use low fat marinates.
Use alternatives to oils as much as you can like spray and cook for example.
Your first priority should always be health and safety for your family.
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