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Grilling over charcoal is an age-old tradition that brings out the best smoky flavors in meats, vegetables, and even desserts. Whether you are hosting a backyard BBQ, enjoying a weekend cookout, or simply craving the distinct taste that only a charcoal grill can offer, these charcoal grill recipes will take your outdoor cooking to the next level. The natural smokiness and rich flavors of charcoal make these dishes stand out, giving them a depth that gas grills simply cannot match.
Indirectly cook the ribs. You start with that spice rub, which is everything thrown into the house-cooked ribs, and then you smother them with salt, black pepper, garlic powder, onion powder, smoked paprika, and even brown sugar. Brown sugar helps bring an amazing crust and hints of sweetness, which perfectly balances all the smokiness from the charcoals. Then, the ribs are placed on the grill for indirect heating- that is, when all the charcoal is piled up on one side, the ribs sit on the other. Let them then cook slowly without burning. A tiny pan of apple juice could be placed under he ribs to keep up the moisture to avoid drying out due to the long cooking process. After three hours of cooking, the ribs get a slather of BBQ sauce and they now finish caramelizing for 20 more minutes. The result is sticky, smoky, and fall-off-the-bone goodness- a sure winner for every BBQ enthusiast.
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Proper marination with serious heat control is the hallmark of a successful charcoal-grilled chicken recipe. Simple marinade: olive oil, lemon juice, garlic, smoked paprika, salt, and pepper goes a long way to add flavor and tenderize; preheat on medium heat, about 350 degrees F, enough heat to smoke-cook the chicken without burning it. Skin side down to start so that that crisping can happen before being flipped. Depending on what part of the chicken it is, cooking will vary, but should eventually get an internal temperature of 165 degrees F. Yummy, tender chicken, smoky, and just a little bit charred on the outside; really goes great combined with grilled vegetables or a fresh salad.
Cut ribs, New York strips, or filet mignon are best for marbling and softness. The steak should be taken from the refrigerator 30 minutes before being grilled. This allows the steak to come to room temperature before grilling. This helps it cook evenly. Season generously with salt and pepper, and let the meat's natural flavors shine through. Oil the grill and heat the charcoal to very high temperature. Then stake the meat directly onto the flames for the most gorgeous sear. Cook the ideal doneness: each side for about three to five minutes. After the searing, the steak can be moved to indirect heat to finish cooking slowly. Once done, let sit for 5 to 10 minutes before slicing to help keep juices inside. In the end, you will have a steak smoky, juicy, and charred to perfection. Equal to any steakhouse meal titan.
Pulled pork is one of the ultimate barbecue dishes, known for its tender, shredded texture and deep smoky flavor. A pork shoulder or Boston butt is the best cut for this dish, as its fat content ensures a moist and flavorful result. It is rubbed generously with a spice mix of salt, black pepper, paprika, cumin, and brown sugar. The pork is then slow-cooked over indirect heat for six to eight hours, allowing the smoke to infuse into the meat. The pork is occasionally spritzed with apple cider vinegar during the cooking process to keep it moist. Once fully cooked, the meat is shredded and mixed with BBQ sauce for a delicious pulled pork sandwich or served as a main dish with coleslaw and cornbread.
If you want an excellent side dish for your next BBQ, look no further than corn on the cob, which develops its natural sweet flavor through cooking over charcoal with a very slight smoky char. You can keep the husks on when grilling the corn to retain moisture, or peel it and brush it with butter, salt, and chili powder for a spicy flavor. Cook for a good 15 minutes over medium heat, turning occasionally to get an even char. When it is finished, a little more slathering of butter and a sprinkle of parmesan cheese will take it to an altogether different level.
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Grilling cedar-planked salmon over charcoal is an ideal way to experience this fish for seafood lovers, bringing that nice, delicate, smoky flavor without overpowering the meat. This is achieved by soaking the cedar plank in water for at least one hour before cooking, so it will not burn while grilling. This simple preparation includes lemon juice, dill, salt, and pepper to season the salmon, which is placed on the plank over indirect heat. After about 12 to 15 minutes, it will have the most tender and flaky texture without any cedar smoke aroma overpowering it. This lovely dish can be served alongside grilled asparagus or a fresh cucumber salad.
Shrimp skewers come in handy when time is limited, and they cook quickly, just a few minutes. These juicy shrimp skewers are marinated in garlic, lemon juice, olive oil, and herby goodness before skewering. Grill them directly over high heat for 2 to 3 minutes on a side to get the slight char but keep them juicy and tender. Enjoy these delectable shrimp skewers as appetizers, wrapped in tacos, or laid across fresh salads.
There's nothing more perfect for a backyard BBQ than juicy flame-kissed burgers. Ground beef with a fat ratio of at least 20% is the most important factor in making a great burger. Season the patties with a sprinkle of salt and pepper before cooking directly over medium-high heat for three or four minutes on each side. A slice of cheese is placed on top for the last minute to get perfectly melted. These are served on toasted buns with traditional toppings, such as lettuce, tomato, and onion.
The grilled pineapple complements almost all main dishes, functioning as an easy and delicious dessert. The fruit is cut into rings, coated with brown sugar and cinnamon, and then cooked on medium heat for two to three minutes per side. During this time, the natural sugars caramelize, creating a sweet flavor and a hint of smokiness.
Grilled portobello mushrooms are a hearty and flavor-packed vegetarian offering. Stuff with cheese, garlic, and herbs, and grill them indirectly until tender, about ten minutes. They can be served as a main course or a side and pack such an umami punch that even die-hard carnivores would enjoy them.
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These recipes make a great charcoal grilling experience for everyone. Whether you have been perfecting a charcoal grill ribs recipe, trying a grilled chicken on charcoal recipe, or simply exploring new flavor territory, grilling on charcoal always yields good results. So fire up your grill and enjoy these best charcoal grill recipes at your next barbecue cookout!
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