How many times have you programmed the perfect Saturday barbecue only to have your chicken come out black, or that perfect rack of ribs taste like the tree in your backyard? Well, you’re not alone! whether you’re an advanced griller or a beginner, here are some basic method for grilling and Barbecue that will help you.

Method 1: Direct Grilling and Barbecue Method

Food is put on the grill directly over the coals. Make sure there are enough charcoals in a single layer to take 1 to 2 inches (2.5 to 5.1 cm) as well as the area of the grid. This method is for quick-cooking fish, beyond other foods such as steaks, chops, hamburgers, and kabobs. Read more

Method 2: Indirect Cooking Method

Food is put on the grill over a metal or disposable foil dribble pan with the coals banked either to one side or on both sides of the pan. This method is for slow, even cooking of foods such as large cuts of meat and full chickens.

When grilling by indirect cooking for more than 45 minutes, extra briquettes will need to be added to maintain a constant temperature. Read more

Method 3: Foil Wrap Method

Foods can also be wrapped in foil (either plain or with fresh herbs, sauce, or a small amount of liquid) and arranged on the grid. This will hand the food cook faster and keep it moist.

Tips

• To light a charcoal fire, arrange the coals in a pyramid shape 20 to 30 minutes preceding to cooking. The pyramid shape provides enough airy for the coals to catch fire. Start with lighter fluid, soak the coals with about 1/2 cup of lighter fluid. Wait one minute to allow the fluid to soak into the coals, then light with a match.
• The number of coals needed for barbecuing depends on the size and type of grill and the amount of food to be prepared. As a general order, it takes about 30 coals to grill one pound of meat.
• To get a sluggish fire going, place two or three additional coals in a small metal can and add lighter fluid. Then stack them on the coals in the grill and light with a match.

Warnings

• Always position grill on a heatproof area away from trees and underbrush. Make sure the grill vents are not filled with ashes prior to starting a fire.
• To avoid blowup and charred foods when grilling, trim meat of excess fat.
• Keep a water-filled sprayer bottle near the grill to quench the blowup.
• Never use alcohol, gasoline, or kerosene as a lighter-fluid starter, as all three can cause an explosion.
• Remember that hot coals make a very hot grill, tools, and food. Always wear oven mitts to protect your hands.
• Always serve cooked meats and poultry on a clean platter and not the one that held the raw meat.