It just seems like I was telling my father that April is over and now May is over. At one point in time I used to use the grill all year. I have three grills. Two Weber kettle grills and a no name gas grill. The Weber grills are of course charcoal grills.
Just think about the fun you could have with little cookouts with your family and friends. Think about all the cooking you can do with a grill. At one time I had a smoker and a turkey fryer too. People used to love to have my outdoor cooking.
Cooking for others used to be my bag. I really enjoyed it. It was my fun thing. It should be yours. On Sundays I used to cook for a lot of people. It was fun for me and fun for them too. It does however require some effort on your own part.
First you have to decide what you will be cooking. A main dish and the sides. A feast for friends. How much better can that get.I do not know too many people that have a lot of money. I guess I really do not know many people at all. I do not know of many people who converge and get together like people used to. Everybody just wants to get off work and go home. Go home. That used to be such a drag for me. Now it is pretty much the only thing I want to do. But I do not feel that I am the only one thinking that way.
Anyway. Back to grilling. First choose the meat dish or dishes that you are doing. Beef, chicken, pork, lamb or some wild game (if you have access to wild game). Then when you select a meat choose the sides. Baked potatoes and corn can be made on the grill but take up a lot of space. If you have the space no big deal.
The biggest deal with the meat is how you season it and how you cook it. Steaks aren't that tough. You can just throw them on the grill and they will generally turn out fine. But I like to take the time and effort to marinate them. If even for just an hour or two. It adds to the flavor tremendously. It can also cut down on the cooking time. As rare or medium is going to have good flavor. Since you are out to have a good time cook them to taste for your guest. They will appreciate it!
Chicken on the other hand does require some marinate and seasoning. Other wise you are just going to have dry and hopefully not burnt chicken. I like to marinate chicken with Italian salad dressing. All night is great. An hour will work. Then cook it with low indirect heat. Hopefully on a charcoal grill. With a Weber you can regulate the heat with a top and bottom vent. Cook chicken low and slow.
Stop! Let's talk about starting the grill. The big thing with starting a charcoal grill is the lighting. Take your grill brush and clean the grate at least somewhat. Only the rough stuff will do. Gauge the amount of charcoal to as how much you are planning to cook. Put the charcoal on the bottom (charcoal) grate. Maybe two or three deep. Towards the center. Soak the coals down with charcoal lighter fluid. The key here is to let the fluid soak in and not cause an explosion when you light it. It also causes the charcoal to heat evenly. After about two minutes light the charcoal. It will not make a big flareup and will start to burn evenly. Which is what you want. At this juncture let it burn about thirty minutes. This pretty much applies to all charcoal grill cooking.
Everybody has their own thing with pork. If you are smoking the pork put it on a smoker and let it cook for six to eight hours. If you are cooking it on a grill I like to boil it for at least a half hour. The meat is cooked at that state. Then put it on the grill at low heat. I guess I am a low heat kind of guy. Do not add any sauce until it is about 3/4 of the way done as it will only burn on the outside and becomes hard. So wait to the last quarter.
I have even made beef and pork roast on a grill. Put the vegetables in with the seasoning and marinate and wrap them up tight in heavy duty aluminum foil. Works great and seals the juices in.
Cooking baked potatoes in foil works great too. As does corn on the cob. I shuck the corn. Put butter, seasoning on the ears. Wrap it up and throw it on the grill.
As the summer progresses hopefully you will have fresh produce from your garden to enjoy!
Anyway. Back to grilling. First choose the meat dish or dishes that you are doing. Beef, chicken, pork, lamb or some wild game (if you have access to wild game). Then when you select a meat choose the sides. Baked potatoes and corn can be made on the grill but take up a lot of space. If you have the space no big deal.
The biggest deal with the meat is how you season it and how you cook it. Steaks aren't that tough. You can just throw them on the grill and they will generally turn out fine. But I like to take the time and effort to marinate them. If even for just an hour or two. It adds to the flavor tremendously. It can also cut down on the cooking time. As rare or medium is going to have good flavor. Since you are out to have a good time cook them to taste for your guest. They will appreciate it!
Chicken on the other hand does require some marinate and seasoning. Other wise you are just going to have dry and hopefully not burnt chicken. I like to marinate chicken with Italian salad dressing. All night is great. An hour will work. Then cook it with low indirect heat. Hopefully on a charcoal grill. With a Weber you can regulate the heat with a top and bottom vent. Cook chicken low and slow.
Stop! Let's talk about starting the grill. The big thing with starting a charcoal grill is the lighting. Take your grill brush and clean the grate at least somewhat. Only the rough stuff will do. Gauge the amount of charcoal to as how much you are planning to cook. Put the charcoal on the bottom (charcoal) grate. Maybe two or three deep. Towards the center. Soak the coals down with charcoal lighter fluid. The key here is to let the fluid soak in and not cause an explosion when you light it. It also causes the charcoal to heat evenly. After about two minutes light the charcoal. It will not make a big flareup and will start to burn evenly. Which is what you want. At this juncture let it burn about thirty minutes. This pretty much applies to all charcoal grill cooking.
Everybody has their own thing with pork. If you are smoking the pork put it on a smoker and let it cook for six to eight hours. If you are cooking it on a grill I like to boil it for at least a half hour. The meat is cooked at that state. Then put it on the grill at low heat. I guess I am a low heat kind of guy. Do not add any sauce until it is about 3/4 of the way done as it will only burn on the outside and becomes hard. So wait to the last quarter.
I have even made beef and pork roast on a grill. Put the vegetables in with the seasoning and marinate and wrap them up tight in heavy duty aluminum foil. Works great and seals the juices in.
Cooking baked potatoes in foil works great too. As does corn on the cob. I shuck the corn. Put butter, seasoning on the ears. Wrap it up and throw it on the grill.
As the summer progresses hopefully you will have fresh produce from your garden to enjoy!