Charcoal Grilling

Charcoal grilling is the simplest and possibly the most delicious way to grill. To understand the technique better, read this entire section, recipes included, before you light the grill.

You can use any barbecue grill at your disposal, including those small hibachis on which one can usually prepare only two portions of meat. Be careful with them, though, as they can be difficult to control; the meat may cook extremely fast, or painfully slowly.

It is essential that you use no starter fluid, which can communicate a chemical taste to your meat. Lump charcoal is by far the best fuel; it is not difficult to locate in any good local hardware store or even in large supermarkets. It seems easier to find in the West than in other parts of the nation; its main quality is that it burns “hotter.” Try mesquite charcoal, which burns so extremely hot that it sears very rapidly and delivers a meat with a pleasantly flavored seared surface. Be careful when you light it for it also sparks a lot.