Thanksgiving Turkey on the Grill…

One of the best ways you could ever cook a turkey is on a charcoal grill, using indirect heat, with the lid on. Using your grill in this manner effectively turns your grill into an oven. By adding hot coals every hour, it will take about 15 minutes per pound. Be sure to use a meat thermometer and cook to an internal temperature of at least 170 degrees. The turkey shown here is 12 lbs. and is stuffed with lemons and onions for flavor and moisture. Rub the turkey down with extra virgin olive oil and then rub with your favorite spices for a nice crisp and flavorful skin…

Chicken on a Beer/Soda Can Rack

One of the best ways to grill a chicken is upright on a beer/soda can rack using indirect heat. Use a half full beer or soda can of your choice, insert the can onto your rack, then insert the chicken (bottom first) onto the can and rack. Rub the chicken lightly with extra virgin olive oil and the spices of your choice. Be sure to center everything over a drip pan, keeping your coals on the sides of the grill. Cook covered until your meat thermometer reaches at least 165 degrees (F). The charcoal will give the chicken an amazing flavor.

Grilling Veggies – Sharing the Grill

Grilled veggies taste great, especially when grilled over charcoal. Coat them with extra virgin olive oil, a little salt and pepper, and turn them continually. Cooking stores and Pampered Chef sell veggie baskets for grilling, like the one shown here. Just move the meats over and share the grill…

Meatloaf: Traditional meets Non-Traditional

Cooking a traditional recipe such as a meatloaf in a non-traditional manner on a charcoal grill is a great way to blend favors. Just be sure to cook this type of dish using indirect heat, with the coals around the outside of the grill and not directly under the cooking pan. Keep the lid on the grill for the duration too.

Drip Pan – Critical for Indirect Cooking

It is important to use a drip pan when using your grill for indirect cooking. With the hot coals piled around the sides of the pan, the meat your are cooking should be centered over the drip pan. The cooking process causes juices and oils to drain from the meat, and the drip pan keeps the bottom of the grill clean, and helps avoid unwanted flare ups.

Shish Ka-Charlie’s

Easy way to make Shish Ka-Bob’s is with grilling baskets, now showing up in different cooking stores. Lay your marinated steak, onions and peppers into these baskets, just like you would insert them onto a skewer. Saves a lot of time and if you have ever stabbed yourself with a skewer, you know how unpleasant that can be. Turn your baskets about every 4 minutes and you are good to go…

Lighting the Coals…

The cleanest way to get charcoal started is with a chimney starter – no lighter fluid is needed. Pour your charcoal in the top, light a starter cube or piece of newspaper underneath, and your charcoal will be ready in about 25 to 30 minutes. Make sure your chimney starter is set on a stable non combustible surface, such as on the charcoal grate within your grill. Insulated gloves are also essential to protect your hands when you pour the charcoal out.

Cooking like our ancestors did…

… I wonder if our cave dwelling ancestors would have thought these steaks tasted like brontosaurus…

Patience

Grilling with charcoal is all about patience… The non microwave way to cook…

Stuffed Peppers

Stuffed Peppers – Combines your favorite meatball recipe with fresh peppers. Indirect heat for 40 minutes.