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This gives enough high temperature for at least an hour.
Another Gril Blog - Page 3
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mdb
Bulgaria4059 Posts
+ Show Spoiler + This gives enough high temperature for at least an hour. | ||
fusefuse
Estonia4644 Posts
On June 29 2011 03:08 Chill wrote: How do you control the temperature on a charcoal grill? I know you can control the oxygen but how do you know what setting yields what temperature? Just experience?  pretty much you alter the height of the grills you put your meat on when you start the grill with charcoal, you let it burn for a while, then hover your hand over it to find out if its hot enough, put the grillables on and from there on its just trial and error really if you know your grill and the charcoal youre grilling with, you'll know how much time itll take to a) for the meat to be ready b) if there is too much heat or too little heat c) how long the charcoal will burn so you don't get the rapid decline of heat when the hot coals are nearly burnt out while you're grilling also, everything you smear on the meat, be it marinade or oil to keep it from drying up, will induce flames that are unavoidable, but keep the flames up for too long and it'll burn the surface of the meat too fast. Water or beer (personal preference) will help to regulate the flames / overall heat to an extent all in all its trial and error everyone has their own methods and tricks to get the job done right so i'd just advise you to try and find out for yourself  its rather rewarding :D | ||
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Hakker
United States1360 Posts
On June 29 2011 02:09 FireBearHero wrote: Well its not necessary something you cook on the grill, but I love to have pieorgies with a cookout. They are a great side to just about anything that is cooked on a grill. If you've never had pierogies I strongly recommend trying them. Even store bought frozen ones are good. Yessssss Pieorgies are amazing. I approve. | ||
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Wordpad
Denmark154 Posts
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knyttym
United States5797 Posts
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Hakker
United States1360 Posts
On June 29 2011 01:11 firexfred wrote: Potatoes, onions and garlic wrapped up in foil and put on the grill are fantastic. Flank steak marinated in Mr. Yoshida's sauce may be the greatest thing in the world. Also grilled pineapple. I don't understand why it gets so much better when grilled grilled pineapple and ham is amazing omg o.o | ||
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JingleHell
United States11308 Posts
Or, one of my favorite self-invented recipes: Grilled garlic shrimp over white rice cooked in a 50/50 mix of water and red wine, with pineapple pico de gallo. | ||
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