Hey,
So looking for some advice for a newbie to BBQ.
My partner likes to spend time in the garden and I don’t so as a compromise I got a kettle bbq. Only problem is I’ve not really got the first clue about cooking on a BBQ and don’t really have a father figure to ask and my mum doesn’t BBQ
Tried my first attempt 2 weeks ago and grilled chicken thighs, sausages and burgers. I don’t think I ever got my coals fully lit to start or use enough coals as everything took a while to cook and it was difficult to get a proper sear. Set up a two zone cook.
Tonight tried again and used more coals and think I got them fully lit. I was using a chimney starter both times.
Made a couple of steaks and corn which tasted great. Seared the steaks a couple of minutes each side and then spun the grate round, put on the lid and let cook for another 7-9 minutes indirectly.
I’m based in the uk so may not have access to the same brands as other countries.
Just looking for some general guidance, videos to watch etc.
looking for some easy guides on easy things to start with and the best way to cook multiple items if having family/friends over. Thanks
by Fubar_Dave83
3 Comments
You’re off to a good start judging by your dish. I will say that to regardless of what you read, regardless of what you watch, you will make mistakes. I’ve been cooking on a Weber kettle 28 years now. Still learning.
For specific tips I will say read the advice here, watch YouTube.
Don’t get hung up on the look. It’s the taste that matters
Assuming it’s kosher for you, I’d suggest mastering the pork chop above anything else. It’s a cheap cut of meat that can be elevated to ridiculous flavors with the right technique.
Learning how to cook the perfect pork chop will help you establish a skill set and understanding of both grill and meat handling techniques.
Knowing when charcoal is ready is relatively easy to learn. I wait until all my charcoal in the chimney get that white coating on them. I dump it and organize it however I plan to use it, close the lid and open my top vent 100% and my intake vent about 50-75%. If you see lots of smoke coming out of the chimney of the grill, especially blue smoke, it’s not ready. You should barely see a fine white smoke coming out the chimney and that’s when you’re good to throw your dinner on.
I like lump charcoal as well. It tends to burn hotter and longer.
What you have in the picture looks like plenty of charcoal. The adage is, “If you’re lookin, you ain’t cookin” so maybe you were messing with it too much if it wasn’t cooking quick.