by J. Michael Wheeler
Heat & Fuel
Cooking on an open fire goes all the way back to prehistoric Barbecue-Man. And while he probably wasn't clutching a can of Budweiser in one hand and a can of charcoal starter in the other, the basics of cooking over an open fire remain the same. And it doesn't get more basic than burning stuff and how hot it needs to get.
Lump Charcoal Usually made from softwood. It comes in a variety of sizes. Easy to light, but quick burning.
Charcoal Briquettes Slow burning, easy
to find. Some claim they give food an unpleasant taste.
Self-igniting Charcoal Briquettes or lump charcoal treated with a flammable substance. Easy to light. Let all of that flammable substance burn away before cooking.
Wood Hardwoods like oak and olive burn slowly and the aromatic smoke imparts a great taste to the food. Wood fires must be tended carefully to keep an even and steady heat.
How Hot is Hot Enough?
"Heat
your grill to medium-high and place the . . ." How do you determine the
temperature of your grill? While some grills have built-in temperature
gauges, and there are even infrared heat seekers to tell you how hot
your grill is, you've got a couple of built-in thermometers yourself:
your hands.
Place your hand, palm facing down, just above the
grill where you'll be cooking. (Please don't wear long, loose-fitting
clothing while grilling.) Without being too macho about it, hold your
hand over that spot and count how many seconds it takes before you say
"ouch" and have to take your hand away from the grill.
Here's a
chart to help you determine your grill's temperature. If you can hold
your hand above the grill for this long, the grill is that hot:
· Two seconds is high heat
· Three seconds is medium-high heat
· Four seconds is medium heat
· Five seconds is medium-low heat
· Six seconds is low heat
· Seven seconds or more means you have time to open another beer
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