Team HaloodieFoodie’s beginner’s guide to BBQ.
Team HaloodieFoodie grill and BBQ all year round. Sadly, most Brits only grill when the weather is settled between April & October. This post is designed to improve your BBQ game. With these tips and tricks, you soon will become a grill master.
- Lidded Charcoal BBQ you can use a gas BBQ.
- Charcoal briquettes or lumpwood
- Chimney starter
- Pair of tongs
- Digital instant-read thermometer
- Smoking wood any fruit hardwood such as apple, plum, cherry
How to light a charcoal BBQ?
- I use a Weber charcoal chimney starter.
- How to use a charcoal chimney starter: Part 1
- How to use a charcoal chimney starter: Part 2
- How to use a charcoal chimney starter: Part 3
- How to use a charcoal chimney starter: Part 4
- Hold the chimney starter by the handles and slowly place the lit coal into your charcoal BBQ.
A question of marination?
- Only salt (Sodium Chloride, NaCl) is small enough to pass through the cell membrane.
- Marinade with ½ tsp salt per kg of meat.
- What about other spices? Please do add other spices. But this is a surface-only marinade and the spices won't penetrate into the meat, ONLY SALT can penetrate deep into the muscle.
- Allow the chicken to dry brine for as long as possible.
- Place the charcoal on one side of the BBQ with a piece of fruit hardwood on top of the grill grates.
- Place the chicken on the opposite side of the grill, close the lid of the BBQ and allow the chicken to slowly cook with the indirect heat.
- After 25 minutes the chicken has darkened with the action of the smoke.
- Check the internal temperature of the chicken by using an instant-read thermometer.Target temperature:65°C for chicken legs and thighs (dark meat)75°C for chicken breast (white meat)I will discuss chicken pasterisation temperatures later in this post.
- Close the lid and continue to cook until we reach the desired temperature.
- The chicken breast has reached the temperature of 65°C.
- Sear the chicken breast over the hot coals.
- The chicken breast remains super juicy.
- Cook the chicken thighs/leg until the temperature reaches 75°C. Finish with a final sear to crisp up the chicken skin.
- 'The chicken looks RAW!'. The pink colour is caused by the interaction of smoke with the meat. The final temperature is above 75°C and thus fully cooked.
- Charcoal Briquettes: Part 1
- Charcoal Briquettes: Part 2
- Restaurant-style Briquettes:
- Lumpwood Charcoal: Part 1
- Lumpwood Charcoal: Part 2
- I've always been told to cook chicken to 75°C but you are advocating cooking the chicken breast to 65°C? Please explain why?
- What's the difference between charcoal and gas BBQ's?
- How do you keep the temperature low enough to smoke?