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The best thing you can do is to buy a BBQ digital thermometer that you place in the meat during cooking. They have a heavy duty wire with a temperature probe on the end. Sear the meat directly over the coals (or hot side of a gas grill), then move the meat to a cool side and then insert the temperature probe and close the grill lid. Cook until it reaches desired temp, for me 125 degrees is perfect. The total cooking time is hard to judge as it depends on your grill cooking temp, but the digital thermometer takes all of the guesswork out of the equation as to when the meat is done.
When grilling meats, it is usually best to turn the meat only
once. When grilling meat to a medium or greater doneness, use the lid to assist
in cooking. This will decrease the cooking time by applying heat to all sides of
the meat at once.
You can either use a cooking spray like Pam on the griddle prior to heating it. Or if you're cooking steaks, rub a little olive oil on each side of the steak, before seasoning (kosher Salt & Fresh Ground Pepper) it. For meats, always allow them to come to room temperature before grilling and allow the grill to preheat until is extra hot. The hotter the grill/griddle, the less likely red meats will stick to it.
Hope this helped you and Happy Grilling!! Thanks for choosing FixYa.
The small smoke box on the left is used to put your charcoal/wood in, this is where your heat and smoke will come from to cook your meat.
You will adjust your heat going to the large side by adjusting your air vent/s.
It is meant to cook the meat slowly as to make it "fall of the bone" tender.
Great for doing pulled pork also....just takes lots of time because your slow cooking the meat.
Do not use charcoal/wood under the big grill side unless you plan to stay with and turn the meat to keep from burning it.
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When you sear meat all you are doing is cooking the outside at high temperature so a caramelized crust forms. To do this on a gas grill turn all of your burners on high, close the top and let the grill get very hot, I usually shoot for around 400 to 450 degrees. When you put the meat on the grill do it fast, directly over the heat source and close the top to keep the heat up. You'll have to experiment but usually about a minute and a half to two minutes per side is all it takes. You want the meat to be thoroughly browned on the outside. Now turn the heat down or off on one side if your grill is set up for that, flip the meat and cook it slowly on the side of the grill that's turned off or over indirect heat to your desired done-ness. This will depend totally on the thickness of your meat, again experiment. Another important step is to let the meat stand for five to ten minutes after taking it off the grill. This keeps all the juices from running out of the meat the first time you cut into it and ending up on your plate.
You want to know how to char broil hamburgers right? Here is what you do! Start your BBQ 5 to 10 minutes before you put your burgers on (for gas BBQ) and let the metal racks heat up. Keep the top closed to let the heat go through the unit.
If your using a charcoal bbq wait until your coils are white hot and the racks are as hot as you can get them.
Don't buy the hamburger meat that has the smaller amount of fat in it. Get the stuff that has 15 to 20% fat in it. The juice in the fat will help cook the meat and taste better in a burger.
Put your rack on the lowest place as close to your fire/coals as possible.
When the bbq is hot Take your patties and plut them on the rack. If its hot enough you should hear a sizzle sound. DO NOT TURN THE MEAT. Let it sit on the grill and every few minutes take your spatula and press the meat flat on the grill to release more juices and get more attention from the flame or coals. This is what makes the black grill lines on the meat.
You only flip a grilled burger one time after putting it on the bbq. It should cook at least ten minutes or more on one side. If you turn the meat and there are no marks on it then you didn't wait long enough.
you need to experiment a bit, good method is to have very hot grill, step meat inside for 5min with vents open - this will from outside skin, then close the vents and lower the temperature to allow meat to cook.
i usually close airvents for any meat as this preserves bit of humidity
and meat is soft and tender inside, last two to five minutes i open
airvents to allow formation of the skin on the meat.
usually you keep grilling time 1kg/1h you can extend that for game meat up to 1h20min/1kg and you need to reduce it for fish to 30min/1kg
you can actually smoke your meat, chicken or fish in your grill as well. but you did not ask for that :-)
now, how many charcoals, check what is the weight of the meat and about 1/3 to 1/2 of that weight is needed to cook it, in general, per kilogram of meat you need sufficient charcoal for sustaining fire for 1hr, that rule applies to any charcoal or wood cookers, grills or bbq. brand is irrelevant, even from this same brand, you need to experiment a bit to get best results. enjoy!
The "offset" box is your firebox. This is where you will put your charcoal. The meat goes in the larger chamber on the grill. This type of cooking is known as indirect cooking where the heat source is not directly under the meat. A grill cooks direct with the heat source coming from charcoal or gas burners located directly under the cook grills. Smoker can really deliver some great tasting food. Be patient and learn the ins and outs of cooking with a smoker. The most important thing is to cook low and slow. try to keep your temps in the cook chamber around 225. I hope this helps.