If a liquid starter is used to ignite the briquettes, be sure it is a product intended for charcoal. Do not use gasoline or kerosene. They are dangerous and can cause flair-ups. Always pretreat briquettes with at least one-half cup of starter fuel and then let them set for one minute before lighting.
When lighting the fire, never add starter fuel to hot briquettes. If you need to re-light briquettes, take two or three additional briquettes, place them in a container and add some fuel. When they have absorbed the fuel, put them on the pyramid on the grill. Touch a match to them and they will ignite your fire. DO NOT add the remaining fuel to the briquettes. They may explode.
If your recipe calls for a long cooking time of more than an hour, you’ll have to add more briquettes. Using long-handled tongs, place 10 to 12 briquettes on the outer edge of the fire after you’ve been cooking for 30 minutes or so. When these briquettes are ready to use, add them to the center of the fire, as needed, to maintain constant temperature. Use the long-handled tongs, don’t try to push them over with your mitts or a plastic spatula.
Always remember to wear protective gear, such as mitts, and exercise care when handling barbecue tools.
One of the secrets of easy clean up is to coat the grill with fat trimmed from the meat you are grilling, or salad oil, or a product like Pam. This will prevent food from sticking to the grill.
For best results, bring frozen or refrigerated meat, poultry and fish to room temperature before grilling.
Basting sauces made with honey or sugar will retain their flavor and color better if brushed on meat and poultry about half an hour before they are fully cooked.
Turkey and chicken are charcoal-cooked to perfection when the meat will pull away from the bone and the thigh-drumstick joint moves easily. It is best to handle the meat or poultry cooking on a charcoal grill with tongs, rather than a fork. This will help reduce the loss of cooking juices and will make the dish more flavorful and moist.
Hopefully, you will take the time to socialize and be with your family. Cookouts are great summer fun.
Dan Compeer is area specialized agent for poultry for the North Carolina Cooperative Extension Service. He serves Chatham, Harnett, Lee, Moore and Randolph counties.
