Cooking with fire appears to be a primal instinct for many of us, particularly of the male of the species. Al fresco cooking has always been my favorite. From the rituals of lighting and tending to the optimal fire, the intoxicating smell of smoke and food, and of course, and enjoying the results, there is nothing else quite like it, drawing us back to the very early days of the tribe.
I have found that there are two types of people when it comes to the outdoor kitchen. On one hand, we have the occasional outdoor chef who enjoy the experience seasonally, rarely venturing out in the off season or inclement weather. On the other hand, there are people like me. There is a season for cooking outdoors? Sure, but it lasts twelve months. The first thing I clear after a heavy snow is a path to one of the outdoor appliances. I’ll get to the car later. Couldn’t tell you how many times I’ve been out back with a parka in the snow or freezing weather or with an umbrella in the rain. I even used order my charcoal to get a suitable brand until I convinced the local hardware store to carry it.
As time goes by, we’ll have a mini-course or e-books for both grilling and BBQ. Until then, let’s get the two sorted out. Grilling is a high temperature process using direct heat (the coals or gas burner are beneath the food). Heat radiation from the coals/burner to the food is the primary mechanism for cooking. Ironically, you don’t want to be using any flames when grilling, but we’ll save that thought for the Grilling mini-course. BBQ on the other hand, is a low temperature (140F – 220F) indirect heat process. Convection from the air/smoke surrounds the heat and does the work. BBQ is great to taking very tough cuts of meat and breaking down the collagen into fall of the bone goodness. The two techniques are designe for vastly different purposes but get get lumped together regularly. Your grill is not a BBQ and your BBQ could be a smoker or it could just be a BBQ. A smokehouse doesn’t cook at all, it cold cures meat.
I don’t expect all of you to share the same passion but even the most casual outdoor chef needs to get ready for the season, no matter your hardware. First things first, let’s open the thing up and remove the grates. For grills, remove the heat shield/lava rocks or equivalent such that you can see the burners. Vacuum out all of the debris that has accumulated in the bottom of the grill. Watch out for little critters that may have set up house (chipmunks and mice love your condo d’grill). Light the burners and ensure you have nice even flames all the way around or get them replaced. The grate that holds the lava rocks and the rocks themselves take a beating so inspect and replace if necessary. Once done, put the grates back in, light the flame, and close the lid. Let the heat burn off the crud on the grates for 30 – 60 minutes. Kill the heat and once they cool, use your wire brush on the things to remove any remaining stuck on crud.
If you’ve got a charcoal grill/BBQ (if I have my way, you all will have at least one before it’s done), your process is about the same, except you remove the fire grate that holds the coals and get out the mounds of ash that have accumulated. Replace anything that doesn’t look up to spec and reinstall.
There are over a dozen grill/BBQ types we’ll cover later but with a little imagination, these instructions will work for you. Buying a new grill? E-mail and we’ll get you started it the right direction.
Anyway, now that you are done, don’t you feel better? Go get your favorite charcoal or a new tank a propane and big hunk of protein and embrace your inner caveman (embrace your cavewoman while you’re at it). It doesn’t matter what you cook as long as you do it right.
Oh yeah. I love cooking with fire!
I’m well acquainted with my inner caveman!
JJ Jalopy.
Coaching Mentoring Expert JJ Jalopy
How to become a coach with JJ Jalopy
I am not a big pyro guy but my neighbor will love your ebooks.
Bob Kaufer
Z Health For Life
Cooking with fire reminds me of family reunions when I was a kid. The yearly ritual was one where all of the family on my mother’s side would convene at the house of one of the family members. This was a huge congregation — probably 50 - 70 people, or more. The outdoor grill was the hub around which all of the activities took place. I had an uncle that was known as the expert outdoor chef. He would cook chicken, ribs, hamburgers and hotdogs over a flame on the outdoor grill. The adults would sit around and talk while the kids would play cards, basketball, and other games. All activities, besides eating, would come to a halt once the cook declared that the meat was ready to eat. Those were the days…
Health, Fitness — Darryl Pace
Fitness Product Review
Cooking with fire & smoke is a favorite pasttime for me. Like you, it is a 12 month cooking season, but then again the weather in San Diego is wonderful. I am looking forward to your future posts.
Steve Chambers, The Sales Expert
Sales Eagles - Sales Coaching for high flyers
We don’t quite have the weather for outdoor cooking here but I do enjoy a good bbq from time to time. Thank you for the practical advice.
All the best,
Yann
How to Get Organized, Stop Procrastinating, and Set Goals for Small Business Success
I love it. I’m ready to put some protien on the flam right now.
Lynn Lane
Success Strategies For Life
Success Today
I have a grill and a coleman smoker but for babyback ribs I use two cooktop smoker pans and 7 hours in a 210 degree oven with a special dry rub mix. Better than any I’ve had in Memphis…
Seize the Day,
Rob
Sales Expert For Small Business Owners
Personal Asset Protection For Small Business Owners
I have always used the two terms grilling and barbequing synonymously. Good information on the distinction between the two methods of outdoor cooking.
Pam
Invest in Your Future
I’m a lucky guy..My wife is in touch with her inner cavewoman-I had grilled chicken waiting for me when I got home this evening.
Thanks
JC
JCMACKENZIE.COM
Making money-reviews
Nothing like a good BBQ on the porch here watching the sun go down over the water! Yeah!
Duane
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Al fresco, makes for wonderful Memorial Day celebrations. And great subjects for paintings.
Best regards,
April Braswell
Dating Quick Start Expert, Relationship Success Coach
Divorce Support and Bereavement Counseling Outreach Workshop Henderson, NV, Nevada, Las Vegas
Christian,
For health reason, I wonder whether any grill or BBQ that applied the heat FROM above so all the smoke goes up up WHILE there’s no fire underneath the meat.
When fire & high temperature heat the meat, it creates carcinogenic substances.
John Ho
Numerology Expert Helps Understanding Personality for Better Influence & Persuasion (WordPress Blog)
Numerology Expert Helps Understanding Personality for Better Influence & Persuasion (Money Page)
I must say, I never had the faintest idea of this distinction between grilling and BBQ-ing. Thanks for making me more informed!
That said, personally I never eaten anything cooked outside that I didn’t think would have been as good or better cooked inside. I’m not saying that’s down to the cooking technique - it could very well be a reflection of British BBQ-ing skills. Smoked food is delicious, so done right BBQ food should be tasty.
Philip Graves
Consumer Behaviour Research
author of “The Secret of Selling: How to Sell to Your Customer’s Unconscious Mind”
I love the fire and thanks for the distinction between grilling a BBQ.
Anthony
The Most Powerful Personal Growth and Mind Develpment Tool on Earth
my mom taught me how to build a good campfire and then how to cook on one.try sweet potatos in the coals. i do a lot of grilling and bbq year round, but most of my smoking i do in the late fall and winter. wild game is great smoked. salmon,quail,venison…
Don Shepherd
Central Oregon Camphiker
Apartment back steps don’t adapt well to the bbq/grill set up so the smoker is packed away and the portable Weber comes out when needed. Or maybe the Weber goes to the beach - that’s even better.
Pat
Internet Dollars for Business Owners
I was always afraid to cook on a grill. I was afraid of the fire. Now since I’ve sort of been forced into it, I cook on it a few times a week. I think that’s how I got by for five years without an oven. Between my toaster oven and my grill, I could make anything but cookies. Technically I could’ve made those in the toaster oven but I don’t have the patience to cook 9 cookies at a time.
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