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Broil
To cook tender cuts of meat over hot coals at temperatures varying from 350 for chicken breasts to 700 degrees for thick steaks. Hamburgers, hotdogs, chops, shish kabob, etc. are broiled. The high heat seals in the flavor and juices which are retained if the meat is not over cooked.
Charcoal
The remains of wood which has had the moisture and volatile gasses driven off by being burned in an atmosphere deprived of sufficient oxygen to blaze. Charcoal can be no better than the wood from which it was made. The best charcoal for outdoor cooking is made exclusively from hardwoods bound together by pressure and a starch binder. Some big name brands use anthracite coal (ech!) and some use clay as a binder. Others use any available wood.
The horse puck design came from Henry Ford. It readily suited the coal tongs which his blacksmiths and machinists used.
It advantage for us is the same as for the folks in India where it is still the main cooking fuel. It has less weight (mass) and volume than wood and doesn't take as long to reach the proper conditions for cooking. If you have wood, use it to your advantage.
Cooker
See Barbecue Grill, Barbecue Pit, Grill
Dry Rub
A mixture of salt and seasonings which is rubbed into the surface of meat, usually pork spare ribs, before the meat is placed on the grill. Originated along the Memphis, TN - Kansas City, MO axis. Some also baste with a basting sauce. Now also adopted by cookers of brisket. May be placed on the meat minutes or hours before cooking.
Not suitable, by itself, for meat requiring long cooking periods because the exterior of the meat dries unless it is very fatty. This shortcoming was first discovered by a Dane of some notoriety, who according to Billy Bob Shakespeare, said, "Aye, there's the rub."
Grill, n
1. A rack, over a heat source, upon which food is placed for cooking. 2. An appliance, constructed of metal, ceramic or clay products, used for cooking over a heat source, which contains a rack for meat and a grate for the coals. It may be uncovered and as simple as a brazier or hibachi or it may incorporate a large firebox, removed from the meat rack which could allow broiling, roasting, barbecuing and smoking to be conducted simultaneously. The price may vary from $2.99 to $5999.00 for a backyard grill.
Grill, v
To cook food on a grill or grate over a heat source. Grilling may include broiling, roasting, barbecuing, smoking, drying, baking or steaming. In normal use among knowledgeable people, it normally means to broil items such as burgers, weenies, steaks, shish ka bobs, shrimp. etc.
Grill, Electric
An appliance containing a meat rack or grill over an electric heating element. Works the same as the broiler in an electric stove.
Grill, Gas
An appliance containing a gas fired burner under a grill or grate for food. Clean, convenient gas grills are excellent for broiling burgers and weenies and even steaks if they produce enough heat (minimum of 30M BTUs). If they have separately controllable right and left burners and enough volume under the lid, they can be used to roast.
With the lid closed, it works just like your gas oven. With the lid open, it works just like the broiler in a gas stove.
You can barbecue in a gas grill to the same degree that you can barbecue in your gas range.
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Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net
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