   |
|
| Charcoal grill |
|
CHARCOAL GRILL
The cold air has access from the air-intake down to supply the necessary oxygen to keep the charcoal hot. The air warms up and raises. It is kept thanks to the lid and circulate around the food, which in this way cooks, then goes out from the air-intake at the top. In this way a charcoal grill cooks like a kitchen appliance and it is recommended for roast, poultry, steaks and sausages. DIRECT COOKING This kind of coking is recommended for steaks, pork chops, sausages, kebabs, vegetables and food that cook in less than 25 minutes. Keep in mind that you always have to cook with the closed lid to reach the best performance. 1) Prepare and turn on the charcoal grill, arrange the charcoal on a uniform layer on the proper grill; 2) Arrange the food on the cooking grill, cover with the lid and cook directly on the heat source. The heat will cook directly from the lowest layer. The food should be turned at half cooking. INDIRECT COKING This kind of cooking is recommended for roast, cutlets, chickens, turkeys or other kinds of meat that cook in more than 25 minutes. To obtain the best results, you always have to keep the lid closed. 1) Prepare and turn on the charcoal grill, arrange the charcoal on equal parts on both sides of the grill. Position a dripping pan at the centre of the grill, among the hot charcoals: this avoids the developing of flames, especially when you cook fat food; 2) Arrange the food at the centre of the cooking grill , then cover with the lid and cook with the indirect method. The heat will raise covering the food, it will reflect itself on the internal walls of the barbecue and cook food equally on every side. The heat circulates like in a kitchen appliance, so you don’t have to turn the food. Probably you will have to add some charcoal every once in a while to keep the temperature constant. |
