Backyard Grilling and barbeque

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Charcoal grills have a reservoir that holds the charcoal and has a grate above it. So, it acts like a stove in that it cooks your food with heat from below. The charcoal is ignited using lighter fluid or the briquettes that have lighter fluid contained within. Grilling aficionados have long argued about which 

is the best grill to use. Charcoal grills do give the food a nice smoky flavor and you have a certain control over the heat output therefore you can control how quickly the food cooks. You can control how done your meat gets. You can place the food over the flame to sear it and then place it to the sides of the grate. 

This eliminates burned food as long as you keep an eye on it. So, cooking with charcoal is more of a science. The use of charcoal as opposed to gas does eliminate flare ups due to fatty meats. However, the downside is that charcoal grills are messy. Take longer to clean and you need to find a place to dump the used charcoal when you are done cooking. It also takes longer to heat up.

There are several different types of charcoal grills to choose from. The largest would be the barrel grill. It's a 55-gallon barrel cut lengthwise. The bottom half has a fitted grate over the reservoir for the charcoal and it sits on a stand and sometimes has wheels that lock. The top half is attached with hinges. I've seen it used for big barbeque events like family 

re-unions and such. 

Kettle grills have a bottom shaped like a bowl and it can come on a stand with three legs and sometimes it has wheels. The top is bowl shaped as well, which is attached with hinges. Both the top and bottom have vents so you can adjust these to control the heat. These two types are the most popular However there are several more types. 

Square grills which are very similar to kettle grills only rectangularly shaped. The principles are the same the lid is hinged, the charcoal reservoir 

is the bottom bin and it has vents used to control the heat. The bottom reservoir is smaller than that of a kettle grill, so it holds less charcoal.

Charcoal cart grills are similar to your basic gas grill. They have round or rectangular charcoal bins, the lid is hinged  

and they are built onto a wheeled cart. Usually, they come with side tables which is very helpful.

A Brazier Grills is a small simple grill with a very shallow charcoal bin. It has no lid, and the cooking grate is attached to the grill. By adjusting the grate, you

adjust how your food is grilled.

You can purchase the charcoal in one of two ways either the briquettes or lump charcoal. Lump charcoal burns hotter, is all wood, burns completely therefore, it is less messy. The briquettes can come self-igniting, burn slower and more evenly. Briquettes are the suggested charcoal for rump roasts and larger cuts of meat.

To start the flame, you can use one of several methods. You can place your charcoal in the reservoir and using lighter fluid squirted on the charcoal.  This will ignite the charcoal so that you may cook. Or you can put paper under the charcoal. For both of these methods the use of a long handled lighter, designed for this purpose is suggested. Another avenue is and electric charcoal starter. The problem is that you need electricity to use it so have an extension cord handy. They also have fire starter cubes. This will start the charcoal immediately, of course with the use of your long handled lighter. The issue with the starter fluid and starter cubes is that they contain toxic chemicals. You should be cautioned that you must allow time for that to burn off before placing your food on the cooking grate.

Maintaining your grill is a dirty chore but somebody has got to do it. It is suggested that you empty the ash out often, perhaps every two to three uses. It is important that you keep the charcoal reservoir free of debris and spent charcoal. Keep your cooking grates cleaned and free from old grease. It keeps your food looking good, delicious and appetizing. It's also suggested that you clean out the inside of the lid. smoke will adhere to the inside of the lid. keep it clean so you will get several years out of a grill. You may also want to get a cover for it so when it rains it won't get rusty.

Gas grills 

Your basic gas grill is fueled by propane stored in tanks. Usually, they are housed under the grill reservoir. You can exchange them whenever they run out of fuel.

If you wish to have a high-end model those can be fueled by natural gas. Keep in mind that those can only be installed by a certified utility guy. It's not a home made do it yourself project.  

There are three main ways you can control the heat while grilling. These would be burners, your cooking grate and Flame tamers.

Gas Grill Burners

There are 2 basic types of burners. 

The u shaped and the H shaped. The burners are made of steel with holes drilled into them. The gas produced flame come out of the holes. Thus, it is important to keep the burners clean. You can buy replacement parts if the burner gets too yucky. H-shaped or “bar” arrangement are made of cast aluminum. Very sturdy and won't rust. However it is still important to keep the burners clean and free of grease residue. Again, you can buy replacement parts if it gets yucky.

Gas Grill Flame Tamers

Between the burners and cooking grates, you will find your flame tamers. They evenly disperse the heat across your grilling surface. They can catch grease drippings that can clog the burners. Flame tamers are usually made of stainless steel, or aluminum. Ceramic briquettes are effective as well. 

Gas Grill Cooking Grates

Your food sits on a grate. It can be made of an assortment of materials such as cast iron or cast stainless steel. The thicker the grate the more pronounced are the grill marks. Cast aluminum will last longer that cast iron but the cooking is better on the cast iron.

Wood pellet grills are fairly easy to use and are versatile. You can grill, smoke, sear and bake with them.

The wood pellets are stored in the hopper attached to the grill and can be automatically dumped into the grilling reservoir as you are cooking.as a result the issue of smoke and flare-ups is kept to a minimum. Most of the high-end models are wi-fi enabled so your grill temp can be controlled from your phone. So if it's game day, sit back have a beer or whatever adult beverage you like and grill from your game day chair. Some of the high-end models also come with a place for your grilling utensils. So convenient. It also has and automated auger which is the part of the grill that feeds the reservoir with pellets. Along with this feature it has an auto-start electric ignition. You don't have to use lighter fluid and matches and all that business. They are easy to clean because there is a grease drain and ash removal system. The PID, which stands for Proportional integral derivative, controls the temperature pressure and other variables.

The electric grill is probably the safest grill to use because there is no flame. You may buy one for indoor or outdoor use and you just plug it in. There is no forgetting to exchange the propane tank or buy charcoal. How easy is that! Electrical grills use a heating element located under the cooking grate. It's like an oven. You place the food on the grate and close the lid. The juices run off the meat onto the drip pan located under the element. There is no residue to contend with like charcoal, wood pellet or gas grills. They do come in a variety of sizes and will accommodate even large parties.

Brown Sugar dry rub

3 tablespoons salt

2 tablespoons brown sugar

1 teaspoon crushed red pepper

2 teaspoons Paprika

1 teaspoon garlic powder

Extra-virgin olive oil

Combine the salt, brown sugar, red pepper, paprika and 

garlic powder in a glass or other non-reactive bowl. 

Wipe the meat down with a paper towel to get the extra 

moisture off it. pour some olive oil onto 1 side then rub 

the dry rub into that side. Be generous with the rub about 

2-3 tablespoons per 1 lb. of meat. Repeat the process on the other side of the meat. Let it sit in the fridge for between 15 minutes and 24 hours. the longer you let it sit the 

deeper the flavors are.

Chili and Brown Sugar Rub

1 tablespoon rosemary

1 teaspoon Garlic powder 

1/2 teaspoon Onion powder

1/2 teaspoon Black pepper 

3 tablespoons Brown sugar 

1/2 teaspoon Chili powder 

2 tablespoons Paprika 

1 teaspoon Salt

Mix all the spices well. You may even want to put them in a food processor or blender and pulse it a few times. Seafood can be more delicate then beef or pork so when you use a rub take care that you don’t tear the meat.

Cloves and cumin sugar dry rub

¼ cup kosher salt 

¼ cup freshly ground black pepper 

3 garlic cloves

¼ cup dark brown sugar 

¼ cup chili powder 

3 tablespoons ground cumin 

2 tablespoons ground coriander 

1 tablespoon cayenne pepper

olive oil

Mix the salt, pepper, brown sugar, chili powder, ground cumin, 

ground coriander, cayenne and oil in a food processor or blender and pulse 3 or 4 time for short periods just so the garlic is chopped well and the spices are all mixed with the oil. Pat the meat dry using a paper towel and generously apply the rub to all surfaces of the meat. Let this sit in the fridge overnight in a glass bowl covered. Take it out the next day about ½ hour before it’s cook time. Light the grill then place the meat so that it sears then push it to the side where it’s not as hot. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Let it sit for a few and then serve.

Coriander and cinnamon dry rub

3 garlic cloves

1 1/2 teaspoons kosher salt

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

1 teaspoon brown sugar

Pinch of ground cloves

Extra virgin olive oil

Place the garlic, salt, paprika, cumin, coriander, black pepper,

cinnamon, Brown sugar and cloves in a food processor or blender

and pulse 3 or 4 time for short periods just so the garlic is 

chopped well and the spices are all mixed. Pat the meat dry 

using a paper towel. Apply the olive oil to the meat 

surface then Generously cover the meat with the dry rub and rub

it into the surface of the meat.Use about 2-3 tablespoons of rub 

per lb. of meat. Let this sit in the fridge for at least 15 minutes, 

(overnight is preferred) in a glass bowl covered. 

Take it out the next day about ½ hour before it’s cook time. 

Garlic and cayenne

2 racks pork spareribs (6 to 8 pounds)

1/4 cup sweet paprika.

4 1/2 teaspoons freshly ground black pepper.

4 1/2 teaspoons dark brown sugar.

1 tablespoon salt.

1 1/2 teaspoons celery salt.

1 1/2 teaspoons cayenne pepper.

1 1/2 teaspoons garlic powder.

Clean the ribs and pull the white membrane off the back and cut off any excess meat or fat. Place all the spices in a bowl and mix well. Generously cover the ribs. Place them in a glass tray overnight in the refrigerator. The next day light your grill, let the flame die down a bit. Sear the meat then cook it on the side of the grill for 25 minutes flip the chops and cook 5 more minutes.

Pepper and Brown Sugar

2 cups brown sugar

3 tablespoons black pepper

2 tablespoons kosher salt

2 tablespoons ground ginger

2 tablespoons garlic powder

2 tablespoons onion salt

1 tablespoon dry mustard

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet paprika

1 teaspoon dried thyme

Stir together brown sugar, black pepper, salt, ginger, 

garlic powder, onion salt, dry mustard, cayenne, cumin, 

paprika and thyme in small bowl. You may store 

remaining brown sugar mixture in an airtight 

container at room temperature for up to 3 months.

salt and brown sugar

3 tablespoons sweet paprika

1 tablespoon freshly ground black pepper.

1 tablespoon sea salt.

1 teaspoon brown sugar.

1 teaspoon chili powder.

1 teaspoon garlic powder.

1 teaspoon onion powder.

Place all ingredients in a small mixing bowl and stir to combine.  Place in an airtight container until ready to use. To make the pork chops generously cover the pork chops with the dry rub. Place them in a glass tray overnight in the refrigerator. The next day light your grill, sear the meat then cook it on the side of the grill for 25 minutes flip the chops and cook 5 more minutes.

Sriracha dry rub

1 cup red chili peppers 

4-5 medium cloves of Garlic, crushed or minced

2 medium Shallots, minced

1 Tablespoon olive Oil

16 ounces Tomato Sauce

1 Tablespoon Fish Sauce 

3 Tablespoons Rice Vinegar

3 Tablespoon granulated Sugar

Put your medical gloves on. When you cut hot peppers the oil stays on your fingers so if you rub your your eyes or other places it will burn.  Take your chili peppers rinse, clean and blot dry with paper towel then mince them.  In sauce pan, heat the olive oil then add minced garlic and shallots. Over medium-high heat saute until they are light brown and fragrant. Add the tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add the fish sauce, vinegar, and sugar. stir to combine. Simmer the mixture so that the chili peppers breakdown and become soft. remove the seeds and skin from the chili peppers. Remove from heat and allow the mixture to cool completely. Pour the sauce into the blender and blend till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week. Take a ¼ cup sriracha sauce and spread it on a parchment paper lined baking sheet and place it in the oven on the lowest setting until it is completely dry. take it out and put it in your food processor and grind it up into a powder.

2 tbsp. Sriracha powder 

½ tablespoon Kosher Salt

1 tablespoon sweet paprika

2 tablespoon Brown sugar 

Place all ingredients in a small mixing bowl and stir to combine.  Place in an airtight container until ready to use.