Michael L.
TVWBB Fan
Some don't like him, but he's one of my hero's...
Bobby Flay was once asked what single piece of advice would he give to new cooks and he said, "Undercook and overseason".
The other thing (that I've discovered for myself) is that small fires are much more useful than large fires.
Grilling chicken, burgers, steaks.. pretty much anything can done (and should be done, in my opinion) on a small amount of charcoal.
If you're cooking for a small number of people, then put all your coals on one side of the grill. Then you have a searing side, and a roasting side.
One of my all time favorite grilling cooks to do is a Flat Iron Steak. Also known as a London Broil. They sell at the local megamart for less than $10.00.
Get half a chimney to 3/4 of a chimney going and dump it on one side of your kettle. I just use Kosher salt and pepper only. Place directly over the hot side for 2 min, flip, 2 min flip (repeast) so youve got a total of 8 minutes directly over the coals, then move to the side with no coals, put the lid on and leave it for 10 minutes. 8 minutes if you like it rare, 12 minutes if you want it more done. 10 minutes will give you a pale pink inside.
Take it off, cover in foil and let it sit for 5 minutes while you set the table or pour drinks or yell at the kids to go wash their hands.
Slice it at an angle and you're good to go.
If you put some potatos down in the charcoal grate in the non-charcoal side then you can have baked potato's ready to go. Just let the potatos cook for about 15-20 before you start the steak. They take longer. Rub em down with olive oil and sprinkle kosher salt on the outside. Put em on a small broiler pan if you have one.
Throw together a cheap salad in a bag and you've got a killer summer dinner. Steak, baked potato's, salad and an iced tea.
It's a hit.
It's the easiest thing in the world to do, it's cheap, it's delicious and you WILL get compliments.
Bobby Flay was once asked what single piece of advice would he give to new cooks and he said, "Undercook and overseason".
The other thing (that I've discovered for myself) is that small fires are much more useful than large fires.
Grilling chicken, burgers, steaks.. pretty much anything can done (and should be done, in my opinion) on a small amount of charcoal.
If you're cooking for a small number of people, then put all your coals on one side of the grill. Then you have a searing side, and a roasting side.
One of my all time favorite grilling cooks to do is a Flat Iron Steak. Also known as a London Broil. They sell at the local megamart for less than $10.00.
Get half a chimney to 3/4 of a chimney going and dump it on one side of your kettle. I just use Kosher salt and pepper only. Place directly over the hot side for 2 min, flip, 2 min flip (repeast) so youve got a total of 8 minutes directly over the coals, then move to the side with no coals, put the lid on and leave it for 10 minutes. 8 minutes if you like it rare, 12 minutes if you want it more done. 10 minutes will give you a pale pink inside.
Take it off, cover in foil and let it sit for 5 minutes while you set the table or pour drinks or yell at the kids to go wash their hands.
Slice it at an angle and you're good to go.
If you put some potatos down in the charcoal grate in the non-charcoal side then you can have baked potato's ready to go. Just let the potatos cook for about 15-20 before you start the steak. They take longer. Rub em down with olive oil and sprinkle kosher salt on the outside. Put em on a small broiler pan if you have one.
Throw together a cheap salad in a bag and you've got a killer summer dinner. Steak, baked potato's, salad and an iced tea.
It's a hit.
It's the easiest thing in the world to do, it's cheap, it's delicious and you WILL get compliments.