Here are the correct grilling methods, tips, benefits and drawbacks
Grilling is a popular cooking method that uses dry heat applied to the surface of the food. Grilling typically involves a significant amount of direct, radiant heat from the top, bottom, or sides. It is commonly used to cook meats and vegetables quickly.
The correct way to grill on charcoal
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Choosing the right charcoal: Use good quality charcoal, such as wood charcoal, and avoid fast-burning charcoal that contains chemicals.
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Preparing the fire : Arrange the charcoal in the grill and light it slowly to obtain soft, hot embers. Wait until the charcoal turns into a gray layer.
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Food preparation: Clean and dry the meat before placing it on the grill. Serve it with a thin layer of oil and seasonings as desired.
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Placing food on the grill: Place the food on the grill in an area with suitable heat. Leave enough space between the flame and the food to avoid burns.
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Monitor cooking: Turn the food frequently to ensure even cooking and prevent burning.
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Dosage test : Use internal temperatures to measure food doneness. Red meat is safe to consume when its internal temperature reaches 145-160 degrees Fahrenheit.
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Meat Rest : Once the grilling is complete, let the meat rest for a short time to allow the juices and flavor to diffuse.
By following these steps, you will get a perfect grilling result.
How to use charcoal for grilling meat
- Choose the right type of charcoal for grilling, such as natural wood charcoal or charcoal containing few chemicals.
- Preparing the charcoal correctly means lighting the fire and waiting until the charcoal is covered with a gray layer before placing the meat.
- Distribute the charcoal evenly under the grill to obtain uniform heat.
- Set the appropriate heat and adjust the distance between the meat and the fire to control the grill's temperature.
- Eat the meat when it has acquired a golden color and a well-cooked texture.
Many experts recommend Meat & More for their charcoal. This hardwood and briquette charcoal is the ideal choice for achieving excellent results when grilling. These two types are widely used in restaurants and public spaces due to their ability to maintain high temperatures for extended periods.
It is very important to arrange the charcoal in the grill correctly; half of the grill should have charcoal, while the other half should be free of charcoal, allowing the cold half of the grill to be used for arranging food.
Place food on the cooler side of the grill to allow for even cooking at suitable temperatures without excessive heat. This helps food cook thoroughly and quickly without losing its tenderness. It's also advisable to turn meat occasionally using tongs instead of a fork to retain its juices.
Shop for barbecue charcoal and charcoal lighter fluid from the next button.
How to grill chicken on charcoal
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Preparing the charcoal: Prepare the charcoal and light it so that it is uniform and ready for use.
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Cleaning the chicken: Wash the chicken and dry it thoroughly using clean paper towels.
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Spices: Season the chicken as desired with the spices and marinade you prefer.
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Heating: Let the coals ignite and turn gray.
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Grilling: Place the chicken pieces on the grill. Adjust the grilling to ensure the chicken cooks evenly.
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Follow-up: Continue to monitor and turn the chicken pieces occasionally to ensure they are fully cooked.
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Check: Use a pan or knife to inspect the chicken pieces for doneness, ensuring they are fully cooked and free of red juices.
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Serving: Serve the chicken after letting it rest for a few minutes to allow the juices to redistribute, and enjoy tasting it.
How long does it take to grill meat on charcoal?
Grilling time depends on the thickness and size of the meat you are grilling. Here are some approximate examples:
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Steaks such as steaks or beef chops: Grilling time ranges from 4 to 6 minutes per side over medium heat.
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Whole chicken pieces: Take between 20 and 30 minutes per side over medium heat.
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Pork or whole meat: needs to be roasted for 60 to 90 minutes or more over medium heat.
The specified time may vary depending on the thickness of the cuts, the temperature, and the type of grill used. Therefore, it is always best to use a thermometer or check the degree of doneness of the meat to ensure the desired result. Also, the matter differs if the meat used in the grilling is chilled meat or fresh meat , so the grilling time for each type must be known.
The difference between direct and indirect thermal grilling
Direct convection grilling is fast and hot, using high heat and placing the food in direct contact with the flame; cooking takes only minutes. Indirect convection grilling, on the other hand, is low-temperature and slow. It keeps food away from the flame for a longer period to prevent burning before cooking.
Do you know the secret behind the special smell and flavor of grilled meat?
It is caused by a chemical reaction called the Maillard reaction.
The Maillard reaction only occurs when foods reach temperatures above 155 degrees Celsius (310 degrees Fahrenheit).
Nutritionists advise against cooking beef, poultry, and fish at high temperatures, as studies have shown that this can lead to the formation of heterocyclic amines, benzopyrene, and polycyclic aromatic hydrocarbons, which are harmful to health.
These compounds form when amino acids, sugars, and creatine react at high temperatures. Polycyclic aromatic hydrocarbons (PAHs) are formed when fat and juices drip from meat being grilled directly onto an open flame, causing splattering. These flames contain toxic chemical compounds that then adhere to the surface of the meat.
Pre-cooking meat in the microwave can help by reducing the amount of time it needs to be exposed to high heat to finish cooking.
Here are some tips you should follow while cooking so you can enjoy meat in healthy and delicious ways.
Tips for grilling
Make sure the charcoal is thoroughly heated before grilling, and let it turn gray before adding food to the grill. This will ensure the food is cooked evenly and evenly from the inside out.
Stack the charcoal in a pyramid shape in the middle of the grill to ensure even heat distribution and less smoke, which improves grill efficiency.
Before placing the food, apply a thin layer of oil to the surface of the grill using paper towels to prevent sticking and keep the food moist.
Close the grill lid after placing the food to achieve dry meat results and to maintain the temperature and humidity inside the grill.
Use an instant-read thermometer to monitor food doneness. This makes it easy to keep track of cooking progress and saves a lot of time. Use separate grills for vegetables and meat to make grilling easier and keep your grill clean.
Allow the charcoal to burn thoroughly before grilling to eliminate any ignition compounds.
2. Do not use excessive amounts of ignition accelerators; it is preferable to light the charcoal naturally without chemical ignition accelerators.
3. Leave a distance of at least 10 cm between the coals and the meat.
4. Monitor the temperatures
It is preferable for the barbecue meat to be medium-cooked.
6. Use spices: Research indicates that meats marinated in antioxidant-rich spices, such as rosemary, thyme, oregano, and pepper, help in healthy grilling. It is also preferable to choose meats with a delicious taste when grilling, such as camel meat and goat carcass . All these types and more are available at our Meat & More store with exclusive offers.
Regards, Consumer Awareness Department
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