Bravo
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I "cook out" often on my charcoal grill. This includes...
1) Steaks
2) Chicken
3) Hamburger
4) Fish
5) Ribs
Here is a picture of my grill. Notice it has two sections. The lower section is a "firebox" - used when 'slow cooking/smoking'. Down South, this is what we call 'Barbequeing" - which means (essentially) to cook meat over several hours until tender.
You build a very hot fire in the lower section and place the meat you are cooking on a grill in the upper section and rotate several times over the hours until the meat is ready. This includes ribs, chicken and large pork butts, which can take 5-6 hours to cook until tender.
WHEN you want to GRILL, you build a fire in the upper section, directly below the meat and use Direct Heat to cook the meat. This includes steaks, hamburgers and chicken.
In the U.S., in different parts of the country, there are different interpretations of the terms: "Barbeque" and "Grill".
In the North, to "Barbeque" means to "cook outside". So you can barbeque hamburgers, chicken or steaks.
Down South, this is an insult as there is no such thing as 'Barbequed Steak or Barbequed Hamburger" These items are GRILLED, meaning they are cooked fairly rapidly on direct heat.
To Barbeque is to cook on indirect heat for several hours with lots of smoky flavor from the firebox below.
Both Grilling and Barbequeing require skills in: 1) Fire/heat management and 2) Meat temperature control.
Fortunately for me, when I came home from work, my wife wanted 'thick steaks" so I bought two at the store ($23 USD) and cooked them on lump charcoal for about 15-18 minutes.
Here's my grill....
1) Steaks
2) Chicken
3) Hamburger
4) Fish
5) Ribs
Here is a picture of my grill. Notice it has two sections. The lower section is a "firebox" - used when 'slow cooking/smoking'. Down South, this is what we call 'Barbequeing" - which means (essentially) to cook meat over several hours until tender.
You build a very hot fire in the lower section and place the meat you are cooking on a grill in the upper section and rotate several times over the hours until the meat is ready. This includes ribs, chicken and large pork butts, which can take 5-6 hours to cook until tender.
WHEN you want to GRILL, you build a fire in the upper section, directly below the meat and use Direct Heat to cook the meat. This includes steaks, hamburgers and chicken.
In the U.S., in different parts of the country, there are different interpretations of the terms: "Barbeque" and "Grill".
In the North, to "Barbeque" means to "cook outside". So you can barbeque hamburgers, chicken or steaks.
Down South, this is an insult as there is no such thing as 'Barbequed Steak or Barbequed Hamburger" These items are GRILLED, meaning they are cooked fairly rapidly on direct heat.
To Barbeque is to cook on indirect heat for several hours with lots of smoky flavor from the firebox below.
Both Grilling and Barbequeing require skills in: 1) Fire/heat management and 2) Meat temperature control.
Fortunately for me, when I came home from work, my wife wanted 'thick steaks" so I bought two at the store ($23 USD) and cooked them on lump charcoal for about 15-18 minutes.
Here's my grill....
