The origin of the word "barbecue" has many theories. According to Britannica.com, the word "barbecue" comes from Spanish word "barbacoa," which originated from the language of the Arawak Indians. The Oxford Dictionary claims the word traces to Haiti while others claim the word has French influence. While the history of the word "barbecue" is unknown, the knowledge of this excellent form of cooking is well-known.
Step 1
Clean the grill. If you are using a charcoal grill, use steel wool to scrape off all of the food particles and grease dried on the grates. Remove any ash and/or leftover charcoal at the bottom of the basin using a wet/dry vacuum or a dustpan and duster. Not only does this reduce your risk of a fire hazard, it also improves air circulation for a better flame. For a gas grill, take out the burners and use a wire brush to clean off any gunk that may have accumulated near the burner holes. Use a toothpick to remove any gunk that may have gotten stuck inside of the holes.
Step 2
Place a layer of charcoal onto the bottom of the grill basin or on top of the charcoal grates, and then form a pile on top in the shape of a pyramid. Make it as tall as the space between the grill basin and food grates will allow. Douse the charcoal with lighter fluid. To start the fire, place a lit flame at the bottom of the pyramid base. For a gas grill, open the lid and insert a lit match into the lighting hole. Set the burner temperature on "High." The flame should catch immediately. If your gas grill comes with an ignition, click or turn on the igniter switch. Depending on your grill, wait 15 to 30 minutes before cooking.
Step 3
Coat the grill with vegetable oil. This will help prevent the food from sticking onto the grates.
Step 4
Place your food on top of the food grate and close the lid. For meat, refrain from opening the grill lid too many times while it cooks. This will affect cooking times as well as the level of doneness. Unless you prefer a rare to medium-rare meat, keep the meat away from direct flames. This will cause the skin of the meat to char, thus preventing the insides from cooking well. For vegetables, place those that take the longest to cook on the grill first. Rotate vegetables often while they are on the grill. Remove the vegetables from the grill when you can pierce them easily with a fork.
Step 5
Cook the meat thoroughly. To test for doneness, place a meat thermometer into the meat. The U.S. Department of Agriculture advises that the safe internal temperatures for beef, pork and poultry ranges between 160 and 165 degrees Fahrenheit. Food continues to cook for a few minutes when you take it off of the grill. Remove the meat from the grill once it's within 5 to 10 degrees of your desired level of doneness.
Tips and Warnings
- For a charcoal grill, once the charcoal appears white in color, spread out the charcoal. This will help cook your food more evenly. Always use a spatula or a pair of tongs to flip burgers and steaks. A fork will pierce through the meat, which will cause the juices to leak out possibly toughening the meat. After cooking, let the meat rest for a minute or two. During this time, the meat will reabsorb the juices, making it tender and juicy.
- Never use gasoline or kerosene to start a fire. Never shoot flame accelerant directly into a grill either, even if the flame is dying out. Place two or three pieces of charcoal into a disposable can or bowl and spray them with lighter fluid. Then, using a pair of long-handled tongs, place the charcoal briquettes on top of the burning-out pile and light them with a match.
Things You'll Need
- Steel wool
- Wire brush
- Dry/wet vacuum
- Dustpan/duster
- Vegetable oil
- Charcoal
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