I need help on cookin on the grill with charcoals?

Question

I was wondering when the charcoals are burning before the meat is on, shold the grill be open or close. And i would also like some tips on cooking chicken on the grill, its a small grill about 12 or 13 inches around.

which side of the chicken should go on the grill first

Answer 1

To start the fire, all vents should be open and the lid should be off. Then put the lid on for grilling. If you're grilling chicken pieces with bones in and skin on, you'll want to move the coals to one side and make a drip pan out of aluminum foil an place it next to the coals. Then grill the chicken over the aluminum foil (also known as "indirect" grilling) until the juices run clear (approximately 30-45 minutes). Turn the chicken every 7-10 minutes.

If you're grilling boneless chicken breasts you can grill these directly over the coals. You'll want a direct-medium fire which is usually about one layer of coals on the grilling grate.

If you need help with grilling times and grilling tips you might find the cookout calculator at charcoalbob.com helpful. You enter the details of the items you will be grilling and it gives you printable instructions for how to grill steaks, boneless chicken breasts, pork chops, etc.

Hope this helps.

Answer 2

Grilling Chicken


On a real fire, the only way to cook chicken
When I grill chicken I either grill a whole chicken cut into pieces or I grill skinless, boneless chicken breasts. Each requires a little different strategy when cooking. The challenge to skin on chicken is the flare-ups and the burning chicken fat. Skinless chicken will dry out easy and can quickly lose flavor.
When grilling chicken pieces with the skin on the first thing to do to avoid flare-ups is to not pierce the meat. This will allow the fat to run out quickly and catch fire. Always use tongs when grilling meat, especially chicken. The second thing you can to is to keep the chicken moving. Try to save space on the grill to move chicken pieces out of the fire. If worse comes to worse move the chicken to the upper rack or off the grill completely for a minute to let the fires die down.

I avoid spray bottles because I think they change the flavor of the food and a quick blast of cold water can cause damage to your grill. They always tell you not to put water on a grease fire, well that holds for the grill also.
If flare-ups are a problem and you don't want to have to stand in front of the grill for the whole cooking time you can always opt for indirect cooking. This can be accomplished in a couple of ways. If you are using a charcoal grill put the coals in a ring around the edges of the grill and cook the chicken over the part where they are not any coals. If you are using a gas grill then you either have a grill with dual burners or you don't. If you have the dual burners, preheat both sides and turn one side off when you put the chicken on. If you don't have the dual burners then make a pan out of a piece of aluminum foil and place if over the briquettes (or lava rocks or whatever) and under the cooking grate. Place the chicken directly over the foil. The foil will catch the fat and keep it from reaching the burners. The downside of indirect cooking is that it will take longer. Add about 10%-20% more cooking time, but keep a close eye on things.

When cooking skinless chicken always make sure you put something on the chicken to keep it from drying out. This can be a thin coat of cooking oil or a marinade. Also, flatten chicken breasts out before you grill them. If you don't then the thin parts will dry out before the thick parts get cooking. Pounding the chicken with a kitchen mallet will make the cooking more even.

There is a third method for grilling chicken of course and that's to use a rotisserie. Grilling chicken on a rotisserie will take some time but its well worth the wait. To keep the chicken from burning and to avoid flare-ups put a piece of foil directly beneath where the chicken will spin to catch the escaping fats. You will also want to turn the grill down as low as you can to make sure the inside has a chance to cook before the outside gets overdone.

Answer 3

When using charcoals leave the grill open unit the coals start to turn a little white then close it. If doing chicken slow cook it by letting the coals get fulling white so the heat isn't high to burn / cook fast and leave the middle raw. If doing Steaks use the seasonings you want, then put on the grill when its very hot cook for about 8 min on each side to get the Medium well cook favor. Use your pointer finger to touch the palm under your thumb for Medium Well, middle finger for Medium Raw to compare with your steak. This might not sound all that good for seasonings for an steak, try using the big salt not your regular table salt and black pepper, use olive oil cook steak on high flame using an stove / grill then flip after 4 min turn flame to medium cook for 4 min, should taste like restaurant style steaks.

Answer 4

The grill should be open when the coals are burning. Make a pyramid of coals on one side of the grill, after they turn white leave the coals stacked in a pyramid. Cut a chicken in halve and season to taste. Place chicken bone side down on the opposite side of the grill from the pyramid . I turn the halves over every 30 minutes for two and a half hours. After two and a half hours wrap the chicken in foil and baste with BBQ sauce. After about 20 minutes in the foil its done. Enjoy!

Answer 5

but some coals on the grill make sure there in a pile before you smother them in lighter fluid . pour lighter fluid on the pile light and do not cover . wait for about 15 minutes to a half hour . You want all the pallets grey then spread out and place meat on the gril . grill chicken for about 10 minutes on each side . check to make sure it isn't pink in the middle do this by cutting it a little in the middle . now you do cover the chicken while grilling .

Tips to get juicy chicken grill at room temp so take out of fridge about 15 minutes before starting grill . If your marinade marinade and let it set on the counter until ready to put on the grill . Use the rest of your marinade to brush on chicken about every 5 minutes . Good luck .