There are many recipes that make grilled chicken very tasty: in the oven on a wire rack, in a special frying pan or in the microwave. This dish is one of the most popular and widespread. It is easy to prepare, and the taste of the meat is simply amazing, especially the appetizing golden crust. Even if the oven or microwave does not have a special grill function, chicken can still be cooked very tasty using simple tricks.

How to cook grilled chicken

The popularity of this dish is due not only to the fact that chicken is an affordable product. The meat of this bird is considered dietary. Moreover, it is very easy to prepare. There are several different recipes for grilling with photos. The classic version requires a special spit. It is only available in a real grill. Outdoors, a barbecue made of stainless metal and a wooden handle is used. In the oven, the chicken is cooked on a special grill or in a roasting pan, the role of which can be played by a jar with a narrow neck, for example, from small cucumbers.

Chicken marinade

You can not only rub the carcass with salt. It will taste better with marinade. Almost everything that is in the refrigerator is used for it. Marinade for grilled chicken at home is often prepared from the following products:

1. With mustard. You need to mix 1 tsp. salt, 1 tbsp. olive oil. Add 0.5 tbsp to them. lemon juice, 2 tbsp. Dijon mustard.
2. With soy sauce. It will require 0.5 tbsp. Additionally, you need to add 3 tbsp. lemon juice, 2 tsp. sesame oil, 0.25 tbsp. brown sugar, 1 tbsp. crushed garlic, 2 tbsp. finely chopped ginger and 1 tsp. black pepper
3. Italian. Mix 0.25 tbsp. olive oil, 1 tsp. salt, 1 tsp. garlic powder, 1 tbsp. Italian seasoning, 2 tsp. vinegar, 1 tsp. oregano.

Grilled chicken recipe

Before marinating chicken for grilling, you need to prepare the carcass itself. It is recommended to choose young meat, because it is much tastier and more tender. Grilled chicken will be especially appetizing. If you buy meat in a store, it is better to take an unfrozen product. If necessary, defrost the carcass under natural conditions.

In the oven on a spit

• Cooking time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 221 kcal.
• Purpose: for lunch / dinner / holiday.
• Cuisine: Russian.

The peculiarity of the method of cooking grilled chicken in the oven on a spit is that the meat is fried equally on all sides. The carcass is completely covered with a delicious crispy crust. It turns out especially delicious in an electric oven. Thanks to the fan and convection, the dish cooks evenly and quickly. Even if there is no spit, you can still roast the chicken. To do this, you will have to turn the carcass frequently.

Ingredients:

• sour cream tablespoon – 7 pcs.;
• garlic head – 1 pc.;
• tablespoon mustard – 1 pc.;
• chicken carcass – 1 pc.;
• salt tablespoon – 0.5 pcs.;
• hops-suneli – 1.5 tsp;
• teaspoon pepper – 1 pc.
• lemon – 1 pc.

Cooking method:

1. Take a bowl and combine the spices with pepper, salt and crushed garlic. Add mayonnaise and mustard there.
2. Rinse the carcass, trim off the chicken fat. Rub the meat with marinade and sprinkle with the juice of half a lemon.
3. Place in the refrigerator for 2 hours.
4. After the specified time, preheat the oven to 200 degrees.
5. Next, put the carcass on a skewer and tie the legs with thread.
6. Place a tray with water or red wine on the level below.
7. Cook for 1-1.5 hours.

On the grid

• Cooking time: 8 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 239 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken on a wire rack in the oven is prepared according to almost the same principle as in the skewer recipe. Only here you will have to turn the carcass often so that it cooks evenly on each side. You need to watch carefully, otherwise the meat may burn. It is recommended to marinate the carcass for at least 1-2 hours, but it is better to keep it in the marinade overnight. This way you will get an even juicier chicken.

Ingredients:

• lemon – 2 pcs.;
• teaspoon salt, oregano and turmeric - 1 pc.;
• teaspoon sugar – 2 pcs.;
• chicken carcass – 1 pc.;
• garlic cloves – 3-6 pcs.;
• teaspoon black pepper – 1 pc.;
• tablespoon olive oil - 2 pcs.

Cooking method:

1. For the marinade, it is better to use a blender - you need to load it with olive oil, lemon juice, garlic and spices. Next, mix everything until smooth.
2. Wash the bird and pat dry with paper napkins. Distribute a third of the marinade under the skin, and grease the rest of the carcass on the outside.
3. Keep the bird in the refrigerator for about 5-6 hours.
4. Tie the legs tightly with thread and place the carcass on the grill.
5. Place a baking sheet lined with foil at the bottom of the oven.
6. The dish will be ready after 1.5-2 hours.

On the bank

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 251 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If the oven does not have a special function and a spit, then you can use a regular jar or bottle to make grilled chicken. In this case, you don't even need a grate. The carcass is simply placed over the neck of the jar, placed on a baking sheet and baked. One caveat - the oven must be cold so that the glass heats up gradually, otherwise it will burst.

Ingredients:

• half a teaspoon of pepper – 1 pc.;
• tablespoon of mayonnaise – 3 pcs.;
• paprika – 1 tsp;
• garlic head – 3-4 pcs.;
• a teaspoon of curry seasoning - 0.5 tsp;
• table spoon of salt – 1 pc.;
• turmeric – 0.5 tsp;
• chicken – 1 pc.;
• vegetable oil – 2-3 tbsp.

Cooking method:

1. First prepare the meat - rub the carcass with a mixture of salt and spices. Repeat the same with chopped garlic.
2. Wrap the chicken in cling film and refrigerate for 1 hour.
3. Take any bottle, fill it halfway with water and vegetable oil, and put the carcass on it. Coat the chicken with mayonnaise.
4. Cook for 15 minutes at 190 degrees, then increase it to 210 degrees.
5. Bake the bird for about 1 hour more.

Microwave

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 228 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you need to cook a dish faster, you should use a microwave oven. You don't even need a special grill for this. You can take the one that is used to heat two plates in the microwave at once. Be sure to place a dish under the chicken into which the fat will drain. It’s worth turning the carcass over a couple of times so that the bottom and top parts are cooked equally.

Ingredients:

• tablespoon rast. oils – 3 pcs.;
• vinegar tablespoon - 1 pc.;
• chicken – 1 carcass;
• garlic clove – 2 pcs.;
• seasonings - at your discretion.

Cooking method:

1. If necessary, defrost the meat, rinse under running water and dry thoroughly.
2. Combine all dry ingredients, including chopped garlic. Dilute with oil and vinegar.
3. Rub the carcass with the mixture on each side and let stand for half an hour.
4. Place it on the microwave rack and place a plate underneath.
5. Turn on maximum power, cook for 50 minutes.

On a grill pan

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 231 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Grilled chicken according to this recipe is not cooked whole, since it cannot be cooked in a frying pan. This does not make the dish any less tasty. The advantage is that you get several servings at once, because the carcass does not need to be cut up. It is better to immediately buy not a whole chicken, but chicken breasts or legs. They are fried with virtually no excess fat and come out with a crispy crust.

Ingredients:

• chicken legs – 4 pcs.;
• favorite spices, salt - at your discretion;
• lemon pepper - a pinch;
• teaspoon rast. oils – 1 pc.

Cooking method:

1. Wash the legs, marinate with a mixture of pepper, spices and salt.
2. Heat a frying pan, add oil.
3. Fry juicy chicken legs, turning on 4 sides.
4. After the crust has formed, cook for another 15 minutes. with less fire power.

With potato

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 269 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In order not to prepare a side dish separately, it is worth learning how to prepare grilled chicken with potatoes. To fry the carcass, place it on a jar, as in one of the previous recipes. It is important to remember that you need to put the meat in a cold oven so that the glass does not burst with a sudden change in temperature. In addition to potatoes, the meat is supplemented with onions. Spices options may vary depending on personal taste preferences.

Ingredients:

• onion head – 1 pc.;
• mayonnaise - at your discretion;
• laurel leaf – 1 pc.;
• spices, salt - at your discretion;
• garlic head – 2 pcs.;
• potato tubers – 5 pcs.;
• chicken carcass – 1 pc.

Cooking method:

1. Rub the chicken with spices and marinate with a mixture of mayonnaise, garlic and salt.
2. Leave on the refrigerator shelf for 2 hours.
3. Next, peel the onions and potatoes.
4. Fill a liter jar with water, add spices and bay leaves.
5. Place the chicken on it and place it on a baking sheet.
6. Place potatoes and onions around, pour a little water.
7. Place in an oven heated to 180 degrees. Wait about 1.5 hours.

In soy sauce

• Number of servings: 5 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The classic marinade for chicken meat is based on soy sauce. You will need a whole bottle of it. This recipe requires a grill pan, not an oven. It is worth noting that the marinade turns out to be very spicy. For this reason, you should not increase the amount of garlic you use. In general, the proportions of the marinade components can be changed at your discretion.

Ingredients:

• mayonnaise – 100 g;
• salt, pepper - to your taste;
• soy sauce – 1 bottle;
• chicken – 1 carcass;
• adjika tablespoon – 2 pcs.;
• garlic cloves – 3 pcs.

Cooking method:

1. Divide the chicken into pieces, marinate with brine from the sauce with adjika and garlic.
2. After 2-3 hours, fry on each side until golden brown. Grease with mayonnaise.
3. Then simmer over reduced heat until done.

Like in a store

• Cooking time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most delicious chicken is prepared according to the recipe, just like in the store. This will require a larger carcass. The same flavor comes from the seasoning blend listed on the ingredients list. If the oven does not have a special grill mode, then you can bake the carcass on a can or grill. To make it really like in the store, it is better to marinate the meat overnight.

Ingredients:

• tablespoon rast. oils – 2 pcs.;
• chicken carcass – 1 pc. by 1.5 kg;
• red and black pepper, marjoram, chopped garlic, salt - 1 tsp each.

Cooking method:

1. Marinate the chicken with a mixture of spices and oil and leave in the refrigerator overnight.
2. In the morning, skewer or place on a wire rack.
3. Place a baking sheet at the bottom of the oven.
4. Fry for about an hour at 200 degrees.
5. Pierce the meat with a knife - if a light liquid comes out, you can remove the finished chicken.

The prepared dishes have a unique taste and aroma. However, grilling over a live fire requires special experience and knowledge. Here are a few secrets to ensure that your culinary experiments are always successful.

Cooking preparation should definitely include removing the ash from the grill. This is done to prevent ash particles from clogging the air intakes, thus reducing the amount of heat in the device. We also recommend installing an additional grate that will protect the bottom of the grill from falling coal particles.

There are several ways to light charcoal. For example, grill manufacturer Weber advises lighting all the charcoal at once. This way you will immediately achieve the highest possible temperature, which will gradually decrease during the cooking process. In addition, there are a number of techniques that allow you to achieve stable, constant heat throughout long cooking.

Indirect method

This method is used for cooking large pieces when the meat has been in the oven for an hour or more. In order for the product to cook evenly, you need to constantly maintain a fairly high temperature of around 100 degrees.

1. Jim Minion's method is recommended for cooking meat products for many hours at a temperature of about 100 degrees. For long-term burning, a layer of unlit coal is placed in a container, to which individual pieces of wood are added to create aromatic smoke. Then lit coals are placed on top. They will slowly ignite the bottom layer, creating a stable temperature for up to 15 hours or more.
2. The Donut method is a variation of the Minion method. Special coal briquettes are used for it. A layer of such coal “donuts” is crowned with several lit coals, which also gradually ignite the rest of the mass. For a smoky flavor, add a few pieces of wood to the grill, simply placing them in a random order.
3. "Snake" method. The peculiarity of the technique is in laying out the coals in the shape of a snake. You place unlit coals along the walls, on top of which you can add a few pieces of wood for smoke. A heat-resistant tray filled with hot water is installed in the center of the grill. The lit coals must be placed in the “head” or “tail” of the snake. This way you will allow the “snake” to burn slowly, maintaining a high temperature for a long time.

Choosing a scent tree

Wood from various hardwood species is used to prepare meat. The size of the pieces of wood can range from fairly large pieces, which need to be slightly soaked in water in advance, to small chips. Oak or walnut wood is recommended for cooking beef. And for more tender meat, such as pork or chicken, apple, cherry or other fruit chips are suitable.

Temperature maintenance

The optimal temperature for cooking meat and other dishes is 105-120 degrees. To monitor temperature changes, just use a special thermometer. The device is installed so that the sensor is located in the central part of the grill. If the heat is too high, you need to reduce the amount of incoming air. To do this, close the ventilation holes and the combustion process will become less active. If, on the contrary, the temperature is too low, the air ducts should be opened. The influx of oxygen will enhance combustion and increase the temperature.

If you are cooking dishes that require heat for many hours, you will have to add charcoal while cooking. To lower the temperature, add more unlit coals, and to increase the heat, always keep a starter with already smoldering coals on hand.

Another useful tip concerns the lid. During cooking, there is a great temptation to lift it to check how the process is going. However, this way you will release a significant part of the heat and create “temperature swings”, which can have a detrimental effect on the taste and degree of roasting. Try to keep the lid closed while frying, monitoring the temperature with a thermometer.

The summer season is coming to an end, but the season for grilling meat, chicken and vegetables continues! For those who usually make do with a barbecue for cooking barbecue, but are thinking about a grill, you should pay attention to sales of country goods - perhaps it will be more profitable to buy a grill now than at the beginning of summer. And we will tell you in detail about the charcoal grill - we got acquainted with it in detail last time.

What is the difference between grilling with wood and charcoal? Which is preferable?

The only difference is convenience and time costs. Firewood often smokes heavily, and you have to wait an hour or even longer for the flames to subside and embers to form. Charcoal begins to produce good heat much faster than firewood, and produces much less smoke.

Charcoal is produced by burning hard wood with little or no air. The volatile elements in the wood burn, resulting in charcoal, which produces almost no flame at high combustion temperatures.

How are charcoal briquettes different from charcoal?

Charcoal briquettes, unlike charcoal, have the same shape and a denser texture, which is the result of pressing. Briquettes consist of compressed coal, as well as binding elements and substances that promote rapid ignition.

Charcoal briquettes produce almost as much heat as charcoal. Their advantage is that the briquettes are the same in size and shape. When using briquettes, you will get an even layer of burning coals, which is not provided by charcoal, which differs in size and shape.

How to light coals in a charcoal grill?

Build a pyramid of coal briquettes or charcoal around several paraffin balls, and then set the balls on fire. As soon as the coal briquettes or charcoal in the center of the pyramid are hot, you need to use grill tongs to move the coals that have not yet started to fire to the top. As soon as all the briquettes are engulfed in a light orange flame and covered with ash, and the edges of the charcoal begin to glow, they need to be placed on the grate.

Should I use lighter fluid?

Lighter fluid is petroleum based, which can ruin the taste of the food you cook. I know that some people are used to using this liquid and sincerely believe that the hamburger should taste like gasoline. But the majority, including me, don’t even imagine that something like this can be used.

How do you determine how much charcoal you need for your grill?

It all depends on the size of the grill and the number of dishes you will be cooking. To fill a classic spherical grill with a diameter of 55 cm 2/3 full and cook dinner for 6 people, you will need 80-100 standard charcoal briquettes. If the frying process takes more than 45 minutes, then most likely you will have to add coals.

If, after you poured the coal onto the grate, there are voids between the coals, fill them with pieces of coal approximately 5-7 cm in size. The diameter of the coal bed should be at least 10 cm larger than the diameter of the dish, otherwise it will not cook unevenly.

Why shouldn't you fill the entire grate with hot coal?

If the entire grate is covered with charcoal, then the heat will only be direct, and the food will be directly above it. This is good if you are making burgers or hot dogs. But many foods are fried using both direct and indirect heat (for example, chicken pieces on the bone).

Can you imagine what chicken becomes if you cook it only on direct heat? It is charred on top, while the meat on the bones remains uncooked. To properly prepare such a dish, you first need to fry the chicken in direct heat mode, and then be sure to finish cooking in indirect heat mode.

What is the difference between direct and indirect heat?

In direct heat, hot coals are located directly under the product being cooked. With indirect heat, the product is placed above an area without coals, and the heat source is located on one or two outer sides of the product.

Direct heat is suitable for small, tender cuts of meat that cook quickly - steaks, lamb chops, chicken breast, as well as hamburgers, fish fillets, seafood, chopped vegetables. As a result of this thermal regime, a crispy crust forms on top of the products, the product quickly browns, beginning to spread a wonderful aroma, and the inside is perfectly fried.

Indirect heat is best for large, less-tender cuts of meat that take a long time to cook, such as shoulder roasts, whole chickens, and ribs. As already mentioned, this thermal regime is also used when cooking large pieces of meat, meat on the bone, previously browned and fried under direct heat.

Why is a tray placed on the grill with coal?

Fat flows into this pan. As a result, the grill will become less dirty during cooking and, accordingly, will last you longer.

If you pour water into the pan, you can humidify the air in the grill, and the food will burn less.

When should I put fried foods on the grill?

When the charcoal briquettes are covered with a thin layer of ash (and the charcoal is hot around the edges), the heat from the coals will be very intense. For most grilled foods, this temperature is too high.

Arrange the coals as desired, position the grill grate, and close the grill lid. It is important that the grill warms up for 10-15 minutes, then the grate will become hot and you can quickly fry food on it. Plus, once the grate is warm, it's easy to clean. The heat will warm up any remaining food stuck to the grate so that you can easily remove it with a special brush.

How to keep the heat longer?

Typically, when using charcoal briquettes, the grill temperature is reduced by 40°C every 40-60 minutes. Charcoal tends to cool even faster. To maintain the grill at the recommended temperature, you need to add coals periodically. Standard charcoal briquettes take about 20 minutes to reach maximum heat. So you should add them in advance, preferably 20-30 minutes before you start cooking.

Natural charcoal and charcoal briquettes burn faster than regular grill briquettes. Charcoal takes less time to prepare, so add it to the grill early - 5-10 minutes before you start cooking.

Fine coal burns faster, so it needs to be added more often. Large coal flares up more slowly, but burns longer. The advantage of natural charcoal and briquettes made from it is that even at the initial stage of combustion they do not emit foreign odors.

To maintain the required temperature when cooking on the grill, it is necessary to add 10-15 coal briquettes or an appropriate amount of charcoal to it every 45-60 minutes.

What are grill vents used for?

Ventilation flaps, which are located on the bottom and lid of the grill, regulate the air flow. The greater the air flow, the stronger the heat that comes from the coals, and, therefore, the more often they need to be added. To reduce the burning rate, the ventilation flap on the lid is usually closed halfway, and the lid itself is left closed if possible. The ventilation flap on the bottom of the grill should always be kept open during cooking to prevent the fire from going out.

When charcoal, and especially charcoal briquettes pressed with filler, are burned, a certain amount of ash is usually produced. If a lot of ash accumulates in the grill bowl, it can clog the ventilation flap and the flow of oxygen will be impeded. Therefore, be sure to clean the ventilation openings approximately every hour by opening and closing the ventilation flap several times.

What should you do if a fire breaks out in your grill?

In a charcoal grill, the flame most often flares up in the first seconds after food is placed on the grill or turned over. In this case, you should immediately cover the grill with a lid and half-close its top ventilation hole, thereby reducing the access of oxygen. Sometimes these measures are enough for the fire to subside immediately.

The flame can be observed through a slightly open vent. If the fire still continues to break through the grill, you need to open the grill lid and transfer the food being cooked to an indirect heat zone. As a rule, after a few seconds, when the fat burns out, the flame subsides. After this, the product can be immediately transferred to its original place.

Discussion

A very good thing, the question is how long will it last? Will it burn? And everything looks very beautiful and tasty, I immediately wanted a kebab

Comment on the article "12 questions about a charcoal grill: how to light coals and cook meat and chicken on the grill"

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July 7th, 2017 , 07:58 am

Again. Forget about kebabs!
Kebabs are a thing of the past, an anachronism and a relic of the Soviet era that should be forgotten like a bad dream.
No more chunks of fatty pork in mayonnaise or vinegar.
Nowadays, when going to the country or on a picnic, you need to cook completely different things - steaks and all sorts of variations of burgers and sandwiches. Agree, it’s much more varied, tastier and even easier!

In this post I will show you how to cook 5 cosmically delicious and at the same time simple dishes on a charcoal grill. These will include steaks (both traditional ribeye and an alternative machete), a very cool burger with a marbled beef patty, a hot dog with homemade pork sausage, a shrimp sandwich and even... a grilled dessert!

Don't drool over the keyboard, let's go)

2. Before moving directly to the detailed photo recipes, a few words about the grill on which we will cook all this deliciousness.
I know, I know that many people really don’t like all these reviews and detailed technical details, but...
But I can’t help but tell you about this grill in detail, because it turned out to be a really worthy device, which I recommend with a pure heart not only to my readers, but also to friends and relatives.
In fact, this is already my third Weber grill: one has been “living” in my Crimean apartment for several years, the second has been with my parents, and now another one has appeared - for a dacha in Moscow.

3. Unlike my previous Weber, this time I decided to take a larger model so that I could easily cook steaks or other things for a large group in one go, rather than in batches. The choice was made on a 57-centimeter coal one. Well, what can you do, despite the growing popularity and convenience of gas grills, I am still a fan of coals.
The trick of Master-Touch GBS is its very wide functionality, and this is what was very important for me - I went through the models for a long time before placing an order. If you look closely at the grille and what is under it, you will notice that this is not a familiar surface, but a whole system with removable and transformable parts.
Now I’ll explain what all this is for.

First, the central part of the grille is removed. Thus, you can not only fry the usual steaks or vegetables over coals, but also place a wok, pizza stone, poultry roaster, frying pan, etc. in the center of the grill, essentially turning an ordinary grill into a universal oven.
Naturally, having expanded the functionality, it was necessary to think of a convenient way to add coal, so that you didn’t have to remove everything along with the grate. For this purpose, there are special folding sections along its edges.

Well, the Weberites also equipped the grill with lots of charcoal separators, which allows you to quickly and easily switch from one cooking method to another: in a matter of seconds you can place the charcoal in the center of the grill or, conversely, spread it to the sides.

Using the direct method, we cook “fast” dishes, the coal is located directly under the piece of meat, for example, this is how we cook steaks and burgers.
Indirect method - suitable for “long” dishes, smoking and baking large pieces of meat entirely, in this case the coals are moved apart to the sides, and the meat is laid out on that part of the grill under which there is no coal, for example, this can be done for 2 kilograms of roast beef.

And the most important thing is that thanks to the closed lid, during cooking you don’t have to worry about something burning or remaining raw, and it’s easy to control the temperature - you close the top damper, the coals gradually die out, open the damper completely, and the heat rises to the maximum. Please note that we always keep the lower valve in the boiler open during cooking.
By the way, the coating on the lid and grill boiler is not powder paint, but very durable porcelain enamel, for which the manufacturer provides a guarantee of up to 10 years.

4. The ash removal system in this grill is also very well thought out. Firstly, the Weber Master-Touch GBS has a convenient, easily removable bowl for ash, and secondly, a special handle that activates the blades that sweep away the ash at the bottom of the grill: a couple of movements left and right and the ash is poured into the bowl.

5. But that's not all the tricks.
The guys from Weber came up with an amazing thing that in 10 minutes allows you to light up coals to a red-hot state, without any firewood or wood chips. There is a special one that somewhat resembles a huge mug with a lattice at the bottom. Pour coals into this “mug” or, directly on the lower grill grate, light dry fuel or an ordinary crumpled newspaper and place the starter on top.
Thanks to the draft effect of this small fire from below, it is enough that the lower layer of coals immediately begins to smolder, transmitting the heat higher and higher.
After about 10 minutes you will see that the heat has reached the very top layer and all the coals in the starter are hot. Then you can throw them on the grill and start cooking!
Coal briquettes are generally a very convenient thing. They are made from 100% natural charcoal, are uniform in size, very dense and provide consistent heat for over 2 hours. You can cook 2-3 dishes and dessert with one charcoal grill.

6. Without a starter, you still need to try to get such evenly hot coals!
But here everything is incredibly fast and simple.

7. Well, now let’s move directly to our top set of grilled dishes.
So, first we will prepare a burger with a marbled meat cutlet
To prepare this complex-looking, but easy-to-prepare dish, we will need:
- burger bun (I took a neutral taste, without sweetness, with black sesame)
- burger cutlet (don’t skimp and take high-quality chilled marbled meat cutlets)
- pink tomato
- Cheddar cheese
- Yalta onion
- cheese sauce
- pickle
- iceberg lettuce

8. The most important thing in a burger is the cutlet!
That’s why I say don’t skimp on it, don’t buy cheap or frozen cutlets, so that the burger doesn’t disappoint in the end.
Proper burger patties should have a diameter of 10 centimeters and a thickness of 2 centimeters.
Burgers are cooked over high direct heat for 8-10 minutes - 4-5 minutes on each side.
They turn over only once, this is important!

9. It’s also important to cook your burgers covered!
This is how the cutlets will be juicy and perfectly evenly fried.

10. This is what an ideal finished burger patty should look like - bright, juicy, tasty, aromatic!
I personally don't like any other look.

11. While the cutlets are frying, prepare the remaining ingredients: cut the tomatoes, onions and pickles into rings, and heat the buns on the grill. We do this over indirect heat in another part of the grill (remember, I talked about the convenience of different zones)

12. All that remains is to assemble the burger.
To do this, apply cheese sauce to the bottom of the bun, place cheese on the hot cutlet so that it melts and “hug” it, and then layer tomato rings, onions, cucumbers and lettuce...

13. Second serve. Hot dog with homemade pork sausage.
We will need:
- homemade pork sausages
- buns for hot dogs (do not take sweet ones, look for a neutral taste, this is important)
- iceberg lettuce
- pickle
- hot jalapeno pepper
- Yalta onion
- mustard
- ketchup
- cheese or any sauce of your choice
Everything is as simple as shelling pears here. Fry the sausages on both sides over high direct heat. Literally 3-4 minutes.
At the same time, heat the buns over indirect heat...

14. Cut the buns lengthwise, but not all the way, so that the hot dog doesn’t fall apart, cut the onions into rings, and cut the peppers and pickles lengthwise, too.
Then we put lettuce leaves in the heated buns, after them the sausage, and on top of the sausage - peppers, onions and cucumbers...

15. And generously pour sauces to taste!!!

16. Third serve. Shrimp sandwiches.
I'll tell you a secret - this dish raised the most questions among my friends and at first they were very skeptical about it...
Haven't tried it yet! As a result, the sandwich turned out to be the discovery of the day)
Direct high heat again and place peeled raw shrimp on the grill.
Depending on the size, frying time is 2-5 minutes. Large shrimp need to be turned over, small ones are not necessary; in high heat they will be completely fried anyway.

17. For shrimp sandwiches you need:
- raw peeled shrimp
- sandwich buns or baguette
- sweet tomatoes
- iceberg lettuce
- cheese sauce.
We coat buns heated in indirect heat with cheese sauce, pre-cut lengthwise (not all the way, like for a hot dog), then layer lettuce on one side and tomato half rings on the other. And between the lettuce and tomatoes - shrimp.
You can sprinkle lime juice on top.

18. With the fourth serve, we move on to the heavy artillery - steaks.
Here, of course, everyone has their own taste. Some people like striploin or porterhouse, some like ribeye, and some prefer alternative cuts.
My favorites are the marbled ribeye from the classic and the machete from the alternative.
They are grilled slightly differently due to their structure and thickness.
Yes, important advice! Before grilling steak, let the meat sit at room temperature for 1-2 hours. This will make it much easier for you to control the process and degree of frying. In addition, the surface of the steaks for frying must be perfectly dry. You can use paper towels to dry the meat. And under no circumstances should you wash the steaks, you can only dry them!

19. Machete first. It is thin, has a uniform structure, but with it you can very easily make a mistake in the degree of frying.
It is important to accurately track the moment when it is time to turn and then remove the steak without drying it out.
The machete cooks for about 4-6 minutes over high direct heat, covered, with one flip!
It is easy to determine the moment when it can be turned over - as soon as the meat easily separates from the grill, no longer sticking to it.
You should only turn the steaks with tongs and never with a fork, so as not to pierce them and juice to leak out.

20. After the steak is ready, there is no need to rush to serve it to hungry friends who have already gone crazy from the aroma and are ready to grab a piece of meat - let it rest for a minute or two.
To do this, place the finished steak on a warm plate and cover with a lid. Then we blot the released juice with a paper towel and only then serve.
Naturally, you don’t need any side dishes with your steak! Maybe a little grass, maybe cherry tomatoes...
And definitely some coarse sea salt and pepper from the mill!

21. It's time for the ribeye! As they write on some sites, this is “Dostoevsky in the world of steaks, an undeniable classic with which everyone who is interested in meat culture is somehow familiar.”

In butcher parlance, ribeye means edge of the rib, the meatiest cut from the front of the carcass. A ribeye steak consists of one large muscle and several smaller ones. Thin layers of fat are clearly visible on it, reminiscent of a pattern on marble - this is where the classification of meat by “marbling” comes from. This is the most expensive and one of the fattest steaks.

22. Ribeye should be fried over direct high heat for 6-8 minutes for medium rare and 8-9 minutes for medium.
Be sure to use the lid for maximum heat envelopment, so the steak will cook much better and more evenly. You can control the process thanks to the thermometer built into the Weber Master-Touch GBS lid and special ventilation holes on the grill lid.

23. Grilled ribeye looks incredibly sexy!
While preparing it, you also get aesthetic pleasure!

24. How to check the doneness of a steak?
There are several ways. The main ones are pressing the meat and. Pressing is a more complex method, which is more suitable for experienced chefs, but temperature is for everyone else.
You need to carefully insert the thermometer probe exactly into the middle of the steak, because... It's the temperature that matters. Next, wait a few seconds until the temperature on the display stops changing.
49-52 degrees - rare done (with blood)
52-57 degrees - medium rare
57-63 degrees - medium
63-68 degrees - medium well
68 and more - well done

25. Well, you can finally see the doneness by cutting the steak. In our case, it is medium and the meat inside is perfectly pink.

26. On the last, fifth serve, I decided to make dessert.
Grilled desserts are generally a very cool feature, because... Few people expect this.
There are a lot of variations of desserts, some of which you can even create yourself on the fly.
That's exactly what I did when I came up with Pears, Walnuts and Cinnamon.
Cooking is simple: we need a lot of direct high heat and a zone of indirect heat to finish finishing the pears.
Cut the pears in half and remove the seeds. Then we place them on the grill with the cut side down, cover the grill with a lid and, opening the ventilation holes slightly, forget about what is happening for 10-15 minutes.
Then you need to turn the pears over and cover the grill with a lid again for 10-15 minutes. Yes, this time may vary depending on the hardness of the pears. Soft fruits cook much faster.
At the very end, move the pears to an area with indirect heat, cover with a lid and completely close the ventilation holes - let the pears bake a little and release the juice on the cut surface

27. All that remains is to transfer the pears to a dish, sprinkle with ground cinnamon and chopped walnuts.
This is delicious!

28. The story could have ended here, but... a little more attention.
Don't forget to clean your grill. This can be done both after cooking and before starting (in fact, it’s okay if the grate remains with traces of previous cooking). Below are simple tips on how to do it correctly.
- heat the grill as much as possible with the lid closed (wait until the remaining juice and fat evaporate and turn into ash);
- after warming up, take a special metal brush for cleaning and intensively rub the grate;
- after that, take the handle of the One_touch system at the bottom and move it to the sides several times so that the ashes are collected in the ash collector bowl;
- at the end, close the upper and lower air dampers.

30. And now, perhaps, that’s all!
I hope that while reading the text, you did not choke on saliva, like our Churchill, who courageously controlled this entire process...
Well, what do you say? Better than banal kebabs on the grill!

Reality: You're simply starting to cook on coals that haven't reached the optimal temperature. Because of this, cooking may take longer.

Work on mistakes: Please be patient. Black coals can give good heat, but in the future it will increase to hellish levels. Temperature is a key feature of grilling, and waiting for the coals to warm up means protecting yourself from various surprises.

Mistake #3: You didn't preheat the grill.

Expectation: The fire is hotter than hell, you can cook right now!

Reality: The fire can produce quite a bit of heat - these are infrared waves that you can feel if you put your hand near the grill. But the grill itself has not yet warmed up enough, which means that the meat will not be affected by the heat coming directly from the grill. Instead of getting a nice, crisp pattern, your meat will sit on a cold grill and will likely be difficult to tear off. Instead of simply flipping the steak, you will tear it in half.

Work on mistakes: Once the fire has burned down, close the grill and let it preheat for at least 10 minutes. On a hot grill, meat is much less likely to stick to the grate.
Heated grills are much easier to clean, which brings us to...

Mistake #4: You forgot to clean the grill.

Expectation: Fire will destroy everything. Slightly burnt food will become even more flavorful. No one will notice.

Reality: The chicken you grilled was seasoned with the pork chops you cooked yesterday. And the asparagus you roast tomorrow will have the flavor of three whole ingredients! The residue will snowball until the whole chop or turkey finally sticks to it.

Work on mistakes: Just wash those grates. All you need is a brush and a small amount of cleaning product.
By the way, a hot grill is much easier to clean than one that has already cooled down (for example, at the moment when you decide to sit with guests)

Mistake #5: You use too much direct heat.

Expectation: I like meat. Meat loves fire. I love a big piece of meat over high heat. The higher the heat, the better the piece is fried.

Reality: If the heat is too high, the steak will begin to char before it reaches medium rare in the center. In desperation, you begin to move the piece around the grate, but the temperature is the same everywhere (and equal to hellish)


Work on mistakes. Distribute the coals so that you have two zones. To do this, ½ of the grill must be left either completely without coals, or distributed in a thin layer. On the side with coals you fry the meat, on the colder side you finish cooking.

Mistake #6 You open and close the lid too often.

Expectation: Is the meat ready yet?... Nno. And now?...Nnno. Maybe now?….Nnnno. In general, you understand what we are talking about. This is an irresistible desire to know what is going on with the pork chop.

Reality: If you open a gas grill too often, this will lead to a sharp drop in temperature (longer, longer wait for your piece of meat). With a charcoal grill, the opposite is true - oxygen will help ignite the coals and the meat can burn.

Work on mistakes: Be patient. Cooking on the stove allows for turning at least every second. But by lifting the grill lid you change the temperature.

Mistake #7: You think awesome flames make for equally awesome meat.

Expectation: If the only difference between cooking at home and outdoors is over an open fire, then why not let your burgers and steaks get a good sear right in the flames?


Reality: Due to open fire, the surface of the meat is charred, acquiring a specific color and taste.

Work on mistakes: Combustion requires a combination of three factors: fuel, energy and oxygen. Melting fat that ignites from hot coals causes short-term flashes of flame. Trimming the excess can solve some of this problem, but you probably don't want to do this on a well-marbled steak or juicy cutlet. The easiest way to solve this problem is to simply move the meat to the cool side of the grill.
What if you have no wiggle room? There are two options left. Reduce the amount of energy or block the access of oxygen. You can add water so that some of the energy goes to evaporation, but who needs rising soot?

At this stage, the easiest way is to do what you will do anyway sooner or later - close the lid. In just a few seconds the flame will go out on its own.

Mistake No. 8. Valves were invented for decoration.

Expectation: What can these little things do with a huge flame?

Reality: By changing the position of the fan, you can adjust the optimal air supply.

Work on mistakes: Access to oxygen is a determining factor when using a grill. Too much air will cause a fire, not enough will prevent them from burning. Adjusting the upper and lower valves will allow you to adjust the air access. If you are cooking chicken or ribs at a low temperature, leave them covered. Grilling a burger patty? Open by raising the temperature (just don't let the flame get too hot).

Mistake #9: Adding the sauce too early!

Expectation: The sooner I add the sauce, the more flavorful the dish will be! I'll apply several layers at once!

Reality: The meat hasn't finished cooking yet, but the sauce is already starting to burn. Your guests are awkwardly trying to peel the burnt crust off what should have been chicken. But the bitterness still remains.

Work on mistakes: The barbecue sauce will not absorb into the meat no matter when you add it. Therefore, it should be added at the very end. As for the sweet barbecue sauce, apply it to the meat with a brush 10 minutes before the end of cooking.

Mistake #10: You cook many different foods at once.

Expectation: Some people like chicken, some like sausages, and some like burgers. Why not cook everything at once?

Reality: The burger patties are overcooked, the chicken is not ready yet, all the flavors are mixed into one and everything is not as desired.

Work on mistakes: Prepare one thing, but give it your full attention. Burgers and steaks need to be cooked on high heat, while chicken and sausages need a low temperature. Concentrate on one thing and only then move on to the next product. And snacks placed around the grill will help guests wait for their favorite meat.

Mistake No. 11. You can use your finger to determine if the meat is ready.

Expectation: The guys from TV did the same, it looked very professional. You know, press your index finger to the base of your thumb...

Reality: Unless you've cooked a thousand steaks in your career, this method probably won't work.

Work on mistakes: Forget about it. Firstly, all people have different fingers, different palms and certainly different tactile sensations. Secondly, paradoxically, all steaks are different. Without years of experience, this technique is quite unreliable. Do you know what is reliable? Thermometer. Use it and you can say goodbye to under- and over-cooked meat.

Mistake #12: Serving food too early.

Expectation: The meat is hot, the guests are hungry. We need to put food on the table now!

Reality: Freshly cooked meat will not only burn your guests' mouths, but it will also lose some of its juices and end up on the cutting board or plate.


Work on mistakes. Remove the meat from the grill and let it rest for a few minutes. During this time, the liquid will become thicker and evenly distributed inside the meat. Do you want the surface of the meat to be hot? No problem, just before serving, grill the meat for 30 seconds on each side. You will get juicy meat with a hot crust.

Instructions on how to be a real man: Light a big fire. Cook large pieces of meat over high heat. Using your bare hands, remove the steaks from the heat, bite and let the juices drip onto your beard.

Instructions on how to be a real and smart man. Light a big fire. Cook steaks over high heat. Remove the steaks with your bare hands and let them rest for 10 minutes. Bite and let the juice flow into your mouth.

The article was prepared based on materials