How can I keep from burning everything on my charcoal grill?

Question

i love to barbeque, but everytime i grill lamb chops the stake goes up in flames. are there any secrets on barbequing. thanks in advance

Answer 1

It's caused by the fat dripping onto the flames. Keep a spray bottle of water near your grill and when it flares up just give it a little squirt.

Answer 2

When cooking steaks, pork chops, & lamb chops I use the indirect method. Start by searing or cooking the chos directlyover the hot coals for 4-5 minutes and then transfer to the cooler side of the grill for another few minuts. Turn over and repeat the process.

I use a Weber charcoal grill and always cook with the lid on.

Answer 3

Many recipes for things like lamb chops, steak and the like recommend grilling over a direct-medium fire (350°F to 375°F or a 4 second hand count) on a covered grill. Keeping the cover on helps to ensure a consistent temperature and also helps to reduce flare-ups.

For grilling times we use the cookout calculator at charcoalbob.com. Enter the details like the cut of meat, thickness and the doneness you want and it will give you instructions for how to grill things like steak, boneless chicken breast, pork chops and burgers just the way you want them on your charcoal grill. It also has grilling tips.

Lamb chops are less dense and more marbled than most cuts of beef, so the trick to grilling these is to make sure the fire isn't too hot, keep the lid covered during grilling and plan to grill them for slightly less time than you would filet mignon or rib eye steaks to get the desired doneness.

Hope this helps.

Answer 4

Yes...best kept secret is the grill. I found a wood pellett grill from traegerindustries.com that absolutely will not burn food. My wife's first complaint is the chicken was too moist!! Well done steaks fill the plate with liquid when you take them off the grill. I put steaks on, set the timer for 12 min then turn them for about 10 min, then take them off. Perfectly tender well done steaks!! Perfect every time!! No flare ups. I trashed my gas grill because it cooks too hot. This grill also has smoke setting and an option to set a thermostat with which to cook. The grill heats from cold to hot in about 10 minutes, just flip the switch on and make sure you have enough wood pellett fuel. Cook with many types of wood such as mesquite, hickory, cherry, maple...

Answer 5

Well first, you know you are supposed to let the charcoal burn for awhile and wait until the flames are gone and you have red-hot briquettes (this is what you are supposed to cook over). Have at least 4 inches of space under the grill (between grill and charcoal). If you still have trouble try putting aluminum foil over the grill.

Answer 6

Charcoal needs to be tended at all times. If it is smouldering , then it will not burn your steak. However,it if is flaming, it will burn the fatty exterior of the lamb and leave the inside raw . Practice by using a higher grill, or grill it instead in your toaster oven. Its easier, and taste the same. Cleaning up is also much easier.

Answer 7

You have to figure out a way to reduce the flames and/or temperature or somehow put something in-between that will help to at least decrease the effects of the heat. A friend of mine once put some aluminum foil on top of his grill and then cooked hot dogs on the aluminum foil That seemed to help better cook the hot dogs at a lower temperature. But you need to make sure the aluminum foil is greased down with a lot of oil.

Answer 8

Try to cook on the lowest possible temperature. When you have a longer period to cook try to cook your meat off to the side on indirect heat. On the other side place a pan of water. This helps put moisture in the air thus making your meat tender. When cooking indirect it takes quite a bit longer. Put your meat on direct heat if needed to get the desired grill marks. If you don't have a lot of time keep a water bottle handy to sprinkle and keep the heat down for flame-ups. A good mixture of apple juice and coke tastes great if sprayed during the last half of cooking. Any tomato based sauces should be added last because they will burn because of the sugars in them.

Answer 9

this may sound crazy but it really works: you need to get small water gun and when the flames get too big from the dripping fat (lamb-chops are very fatty) squirt the charcoal a little with the water gun till the flames lower. because the gun doesn't drench the charcoal only squirts a little what'll happen is it'll put the flames out but still keep the heat really high and cause steam to rise up keeping your meat to stay really moist

Answer 10

control the heat by controlling the chimney at the top of the grill- then put your charcoal on one side of the grill and put the meat on the other side away from the charcoal. This will decrease the temperature of the grill directly under the meat