Welcome to Recipe-Attic

Grilling Recipes

How to Build a Charcoal Fire:
A fire base, usually recommended for the bottom of the fire bowl, permits your fire to breathe, or draft, more easily and absorbs meat drippings( if your unit has an Openings in the side or bottom, they accomplish this purpose) Then generally, the base is made of small, smooth or crushed stones, 3/8 to ½ inch in diameter. Use enough gravel to make the base level to the edge of the bowl. The charcoal briquets are the most popular fuel. They're considered the best, too; They give an abundance of intense heat, are long lasting, and don't crackle and pop. Most people use too much charcoal, learn to use a modest amount.

Store the briquets in a dry place, so they wont absorb moisture and become difficult to light. A wise barbecue chef who lights his fire early enough( about 20 to 30 minutes before cooking time) to get a good bed of coals before your ready to start cooking. If you use a fluid to start the fire, saturate a pyramid of charcoal; after it has soaked about 30 seconds, ignite it.( Always follow the directions). That gray ash on the coals means your fire is ready. Just before putting meat on the grill or spit, knock off the ash with a fire rake, or poker. Knock it off periodically during cooking: it tends to hold back the heat. Below is a collection of Grilling recipes, Barbecue recipes etc.

For grilling ,arrange hot coals in an even layer over the gravel. Leaving about a half Inch space between coals, to prevent a flame up. If your grill is one that slants and directs the fat into a drip pan. it isn't necessary to space the coals so carefully. When you barbecue on a spit, arrange the coals toward the rear of the fire bowl. The accurate way to tell when a roast or large piece of meat is done is to use a barbecue meat thermometer. Insert it into the thickest part of the meat, making sure it doesn't touch a bone or the barbecue spit, and leave it in place as the meat cooks.

If you think you may need more charcoal, put some briquets at the edge of the fire bed, to warm up as cooking progresses. Then add these warm briquets about 15 minutes before yon need them. Dumping cold briquets on hot ones reduce the fires temperature and slow up cooking. When cooking is finished, just let the coal die. Don't throw water on the fire it's not good to subject the grill to sharp changes in temperature, and it would make a great deal of unpleasant smoke.

White House Dinner table setting