Setting Up a Grill
The Lebanese Recipes Kitchen (The home of delicious Lebanese
Recipes and
Middle Eastern food
recipes) invites to learn how to Set Up a Grill.
Enjoy the Lebanese Cuisine and our grilling tips.
Lighting
Using a chimney starter is the best way to light a charcoal grill. Never use lighter fluid, as its odor and chemical components can penetrate your food. Place a few sheets of crumpled newspaper inside the bottom of the cylinder and fill to the brim with charcoal.
Preparing the Coals
Light the paper in several places, which will ignite the coals. After 20 to 30 minutes, when the coals are ashy white, pour the coals in an even layer across the grate.
Creating Direct and Indirect Heat
For direct heat, spread the coals evenly over the lower grate. For indirect heat, pile coals on one side of the grill; place meat on the other side. Keep the lid closed (with vents open) to trap heat inside. Or arrange coals around a drip pan (such as a disposable aluminum pan) with food centered over pan. You will need to replenish the hot coals about every hour.
Cleaning Grates
Heat the grill about 10 minutes before each use to let the stuck-on bits of food burn off. Then scrub with a wire brush to free the grates of charred debris and residue. Repeat after cooking. The stiff brass bristles rub off grime, while the steel blade tackles cooked-on bits and pieces.
Oiling the Cooking Surface
To keep meat from sticking, use a heatproof silicone brush to coat the grate with vegetable oil (or rub grate with an oiled rag or paper towel, holding with tongs). Apply the oil just before you place the meat on the grill; otherwise it may burn off before you start cooking.
More from the Lebanese Recipes kitchen:
BBQ haloumi skewers and Mediterranean vegetables
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi
Save and share Setting Up a Grill
Want to share these tips with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Lighting
Preparing the Coals
Light the paper in several places, which will ignite the coals. After 20 to 30 minutes, when the coals are ashy white, pour the coals in an even layer across the grate.
Creating Direct and Indirect Heat
For direct heat, spread the coals evenly over the lower grate. For indirect heat, pile coals on one side of the grill; place meat on the other side. Keep the lid closed (with vents open) to trap heat inside. Or arrange coals around a drip pan (such as a disposable aluminum pan) with food centered over pan. You will need to replenish the hot coals about every hour.
Cleaning Grates
Heat the grill about 10 minutes before each use to let the stuck-on bits of food burn off. Then scrub with a wire brush to free the grates of charred debris and residue. Repeat after cooking. The stiff brass bristles rub off grime, while the steel blade tackles cooked-on bits and pieces.
Oiling the Cooking Surface
To keep meat from sticking, use a heatproof silicone brush to coat the grate with vegetable oil (or rub grate with an oiled rag or paper towel, holding with tongs). Apply the oil just before you place the meat on the grill; otherwise it may burn off before you start cooking.
More from the Lebanese Recipes kitchen:
BBQ haloumi skewers and Mediterranean vegetables
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi
Save and share Setting Up a Grill
Want to share these tips with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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