GRILLING FAQS
Q: What is Indirect Cooking? How do I use this method on a charcoal barbecue or a gas barbecue?
A: The Indirect cooking method is used for larger cuts of meat and other foods that require longer cooking at lower temperatures such as whole turkey, brisket, chicken pieces, ribs and roasts. Foods are cooked by reflected heat, as in a convection oven. Foods do not need to be turned because the food is not placed directly above the heat source. This method of cooking can only be done in a covered barbecue. Indirect cooking is a no-peek cooking method - every time you lift the lid, heat escapes and can increase the cooking time.
For a gas barbecue: Indirect cooking is accomplished by turning off any burners that are directly below the food. The burners on both sides of the food should be adjusted to equal amounts of heat (medium or low).
For a charcoal barbecue: When the coals are covered with a light coating of grey ash (after 25 to 30 minutes), use long-handled tongs to carefully pile the burning charcoal briquettes into two equal piles - one on each side of the charcoal grate - and place a disposable drip-pan between them. Replace the hinged cooking grate so the opening by the handles is directly above the hot coals. Charcoal briquettes can be easily added to the fire by dropping additional briquettes through the openings by the handles on each side of the charcoal. Charcoal should be added to the fire every hour to maintain an even cooking temperature.
• Tip: Weber Charcoal Fuel Holders and Charcoal Rails are an easy way keep the coals divided.
Q: What's the best way to start a charcoal fire?
A: Successful grilling depends on a good fire, so start with high-quality hardwood charcoal briquettes. (Store them in a covered container - charcoal exposed to humidity or moisture can be difficult to light and won't burn well.) Then open all air vents on the barbecue and remove the lid. Place 2-3 Weber® Firecubes at even intervals in the centre of the lower (charcoal) grate. Pile charcoal briquettes in a pyramid on top of the fire lighters with just a corner of each lighter cube showing. Ignite the cubes. Leave the barbecue lid off until the charcoal is covered with a light coating of grey ash (about 25 to 30 minutes). Arrange the coals according to the cooking method you are going to use.
• Tip: Use a Weber® chimney starter to conveniently start the coals. It has a space for you to place fire lighters under it and holds enough briquettes for a 22½" Weber® kettle barbecue.
Q: Sometimes food sticks to the cooking grate. What can I do?
A: Using a marinade or lightly brushing the food with cooking oil just before you place it on the cooking grate will help keep it from sticking. Sometimes food sticks if you turn it too soon after putting it on the cooking grate. Wait a few minutes before turning so it will have time to properly sear.
Q: What's the best way to tell when meat is ready?
A: Take its temperature! Grilling involves so many variables - thickness and starting temperature of the meat, wind and weather conditions, etc. - that it's far more important (and safer) to check the food's temperature with a thermometer than to rely on cooking times.
When using an instant-read thermometer, allow a few seconds for the temperature to register. Do not leave an instant-read thermometer in the meat while grilling - the glass face may shatter. For steaks, chops, and burgers, insert the probe of the thermometer through the side of the meat so the tip is in its centre. To check a roast, insert the probe so the tip is in the centre of the meat, and not touching fat or bone (they are hotter). To check a turkey, insert an instant-read thermometer in the thickest part of the breast or thigh, not touching the bone. When fully cooked, the internal temperature of a turkey should read 170°F for the breast and 180°F in the thigh. Remove roasts and whole poultry from the barbecue when the internal temperature registers five degrees less than the desired reading for the finished meat, and let stand 10 to 15 minutes before carving. During the standing time, juices ease back into the centre of the meat. The meat also continues to cook and will be easier to carve.
Q: My fire keeps going out on one side of my charcoal barbecue. What can I do?
A: First, make sure all the vents are open. Then, when arranging the charcoal for Indirect cooking, pay particular attention to how the charcoal is burning before you start to cook. If the coals are burning better on one side, oxygen might be drawn to that side and the other side can go out. (If the wind is blowing, you may have to turn the barbecue to get equal airflow.) Wear a long-sleeved barbecue mitt and use long-handled tongs to rearrange the coals so they are burning equally well on each side. Then put the cooking grate in place and place the food on the grate. To maintain a consistent cooking temperature, remember to add equal amounts of charcoal to each side at the end of each hour.
Q: How do I cook corn-on-the-cob on the barbecue?
A: Grill fresh ears of corn in their husks. Trim excess silk from the end of the corn with kitchen scissors. Place ears in a deep container, cover with cold water, and soak for at least one hour. Remove corn from water and shake to remove excess water. Place corn on the cooking grate and grill approximately 25 minutes, turning 3 times during cooking. Wear gloves to protect your hands when removing husks and silk before serving.
• Tip: If the corn has already been husked, omit soaking in water. Wrap each ear in foil and grill as above.
Q: How long should I cook kebabs?
A: Cooking times depend somewhat on the type of meat and vegetables you are using for the kebabs. You can easily cook individual foods to their desired temperatures by putting vegetables, fruit, and meat on separate skewers. Just place the skewers that require longer cooking time on the cooking grate first. If you want kebabs with different ingredients on them, you may want to blanch vegetables that require longer cooking times so they will be done at the same time as the meat. For perfectly grilled kebabs, trim excess fat from meat to prevent flare-ups-and if you're brushing kebabs with a marinade or sauce that contains sugar, brush it on only during the last 5 to 8 minutes so it doesn't burn.
• Tip: When threading ingredients on skewers, leave spaces between the pieces to ensure even grilling.
Q: Are there any fire safety guidelines for my barbecue?
A: By following a few simple precautions, you can ensure that all of your barbecues are fun and safe.
Make sure that your barbecue has been assembled properly and doesn't wobble or lean to one side.
Never place your barbecue close to combustible material. The outside of the barbecue radiates a lot of heat and accidental ignition can occur if it's placed too close to wood, paper, or other flammable materials. Always use heat-resistant barbecue mitts and long-handled tools when tending the fire or turning food. When you have finished cooking, place the lid on the charcoal barbecue and close all vents. Turn a gas barbecue off at the gas source and then the burners. Keep all children and pets away from the barbecue.
Q: Are there food safety guidelines when grilling?
A: Food safety is just as important as grilling safety. Just follow these few tips to keep your meals as safe as can be. Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry. If a sauce will be brushed on meat during grilling, divide the sauce, reserving part for brushing and part for serving at the table.
Do not defrost meat, fish, or poultry at room temperature or on a countertop. Always defrost in the refrigerator. Never place cooked food on the same dish that raw meat or fish was on. Wash all dishes and cooking utensils that have touched raw or partially cooked meats or fish with hot soapy water immediately after use.
Q: What's the best way to do ribs on the barbecue?
A. Making great ribs on your Weber® barbecue is easy if you just follow a few steps:
"Low and slow" is definitely the way to grill ribs. To prevent burning and to maximise flavour, place them over Indirect Heat. Use the lowest heat setting possible on a gas barbecue, and with a Weber® charcoal kettle use somewhat less charcoal than specified for your size barbecue.
For maximum tenderness, before you even season the meat, remove the thin, paper-like membrane on the back of the ribs. Pull back a corner with the tip of a knife, then slowly peel the membrane off with your fingers. Before you grill, try a dry rub of salt, pepper, paprika, and a pinch of cayenne or other spices. Rub it on both sides of the ribs, wrap them in plastic, and let them rest in the refrigerator for a couple hours. Grill as described above.
Do not pre-cook ribs! Pre-cooking ribs by par-boiling or baking robs them of flavour - and makes a mess to boot. Because most barbecue sauces contain sugar, which burns easily, they should be brushed on only during the last 10 to 20 minutes of cooking time.