Posted by admin | Posted in outdoor cooking | Posted on 16-05-2010
Tags: barbecue charcoal, barbecue charcoal chimney starter, barbecue charcoal grill, barbecue charcoal tips, barbecue charcoal tray, bbq, charcoal, cooking, food, grill
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Barbecue Charcoal
Summertime Says Barbecue
As the weather gets warmer many of us turn our thoughts and stomachs to that great past time, the barbecue. We all know there is that time of the year when suddenly the mouth watering smell of someone barbecuing begins to waft across the neighborhood. And with almost limitless choices, such as, steak, chicken, pork, ribs, hamburgers, hot dogs, shish kabobs and anything else you can think of, to throw on the grill the tasty goodness can last all summer long. The nice thing about firing up the barbecue is that it takes minimal effort and little cleanup to have your favorite food cooked and served. Most of the food cooked on a barbecue just needs to be thawed, maybe marinated a few hours before and then slapped on the grill for that smoky great taste. Now that doesn’t mean that the food will cook itself. You need to monitor your food closely because a barbecue will cook your food quicker and you have to keep an eye out for flare ups and hot spots which can cause the food to cook unevenly. This is particularly true when it comes to using a charcoal grill which can burn food quickly if not monitored closely. With charcoal grills there is also the chance of starting a fire somewhere you may not want one because of the hot ash and embers that fall out of the draft holes on the bottom of the grill. The nice thing about using a barbecue, whether it’s a gas grill or charcoal grill, is that the techniques used are pretty universal when it comes to cooking your food. Do be aware that different grills will cook differently so there may a learning curve of just getting used to a grill when you first start out. There is a plethora of information and references out there for first time barbecuer. You can buy hardbound books filled with recipes and tips, or download digital e-books that contains the same, or even search the internet for tons of free recipes and advice on all things barbecue. With any of these resources you can become a seasoned grill master in a relatively short time. Everyone who barbecues has their own opinion on what type of barbecue is best. The traditional charcoal barbecue grill and the more modern barbecue gas grill are the two best selling types of grill today. Aficionados of the charcoal grill continually espouse the classic smoky barbecue taste that a charcoal grill brings while those who favor the gas barbecue grill enjoy the ease of use and controllability of the gas grill. No matter which one of these barbecues you choose you are sure to enjoy them for years to come.
About the Author
Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more information about barbecue grills visit his web site Backyard Barbeque.
Can anyone give me tips on charcoal barbecuing a whole Pork Tenderloin?
How long do I grill it for? Direct or indirect grilling?
Any other tips?
Thanks
PS - its a small to medium size pork tenderloin, so its sort of like grilling a really smal roast
A pork tenderloin will not take very long at all.
I like mine stuffed. I make a stuffing and add cranberries and apple to the stuffing. Make a hole in the center with a knife and gently expand the opening. (No need to cut it open.) When the opening is about 2 inches in diameter I start pushing the stuffing in. Push it in to the center on one end then fill from the other side. Do not over stuff.
Place on hot grill and turn about every 2 minutes. This will cook very very fast because the meat is only about 1 inch thick.
If you don't want the stuffing just season and grill but watch the meat because you do not want to over cook a pork tenderloin. Almost any thing above 145 will end up dry .
Home Made Charcoal Barbecue Forge