Dad's Bar b q
Getting Started

Just a few basic steps to creating delicious food every time you light your grill; everyone has their own ideas about how to cook the best hamburger, steak, chop, chicken, or ribs, and usually can dish up a decent meal.
99% of grilling is in the preparation and seasoning along with temperature and technique, plus the type of grill being used, and that has a lot to do with how your meat tastes when it hits the platter. I prefer using a kettle style grill with lid and charcoal; this helps impart that slightly smoky, wood flame grilled taste that you just can't get on a gas grill.
Now, notice this section is about grilling, not barbq, although many people consider anything cooked on a grill to be barbq; there is a difference...

First up is that all American favorite, the hamburger; good hamburgers start off with good meat; I look at the percentage of fat and the type of meat that was used to make the burger; the less fat content, the easier it is to cook without having your quarter pound patty turn into a 1/8th golf ball sized piece of shoe leather. I use either ground round [usually 93% lean] or ground sirloin[still in the 93% or higher range.]
For normal burgers make the patties out the size of a saucer and mash them out to about a 1/4" thickness (there are many different burger presses available but most are designed to make small, fat patties) then season them with salt, garlic, and black pepper before
lighting the grill; let them sit in the refrigerator for 20-30 minutes before you start cooking them as this allows the seasonings to penetrate into the meat.

The grill is loaded with enough charcoal to make a single layer across the bottom of the grill, then piled into a pyramid, doused with lighter, allowed to sit for a minute to allow the fluid to soak in, then lit. After the flames die out and the coals are 3/4 ashed over to gray, spread them evenly over the bottom of the grill; you are now ready to cook.( You should be able to hold your hand 6" above the cooking grill for 3-4 seconds without getting burnt when the coals are ready.)

Place the patties on the grill with sides touching then put the cover on the grill; I keep the bottom air vent completely open and the air vent in the lid about half open to control the amount of heat and to help keep flash fires from erupting from the grease rendering out of the patties(another reason for low fat content). I like to check the meat after roughly 2 minutes; the patties are ready to be turned when the top side of each one has grease and blood pooling on it; a quick flip and then back under the cover for another 2 minutes. If you have the heat right it takes roughly 8 minutes to completely cook a burger, it isn't pink inside, but still juicy and tasty.

In the recipe section I will cover several different add ins to the meat that make delicious and decidedly different slants on the traditional burger.

Next up is steak; it doesn't matter what kind or cut, if you prep it right and cook it right they are tender and delicious... Step one it to soak your steaks in 4 cups of water with 2 tablespoons of sea salt for 30 minutes, or you can buy a brineing bag at the store; the necessary ingredients are salt and water. After 30 minutes each steak should be a grayish color, ready to be cooked after a quick rinse and adding your favorite seasonings; follow the same cooking
procedures as for hamburgers, but you will discover that your steak will be so tender you can cut it with a fork.
Just make sure when you select your steak at the store that the meat is a full rich red color and well marbled (marbling is the little white pieces of fat that you can see in the meat itself.) Steak that is too lean will have a tendency to toughen as it cooks, plus the marbling helps to spread the flavor of the seasoning thru the meat as it cooks; if you have to reach for the A1 or 57 sauce you didn't do something right...

Pork chops and ribs are grilled the same way as steak, just use seasoning to suit your taste after brineing, just pay close attention to avoid over-cooking them; if you intend to use bar b q sauce, wait until the last few minutes before basting the meat, cooking for a minute or so per side before turning and re-basting; the goal is to have the sauce lightly penetrate the meat and slightly glaze over without blackening or burning,

One of my favorites is chicken; I use bone in breasts with skin or drumsticks, sometimes wings. First step is to coat the pieces with lemon pepper seasoning and chill in the fridge for 30 minutes while I prepare my baste. 2 cups of lemon juice, 1 cup of apple cider vinegar, 2 tablespoons of sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder mixed in with one cup spring water(note: anytime I call for water in any of my recipes, I use spring water); once placed on the grill I will lightly spray the chicken with my basting solution right before turning it and again immediately after turning; this helps keep the meat tender and from drying out; when it is ready to eat the outside and skin will be lightly browned.


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