Top Three Ways To Up Your Grilling Game.

There is an ‘art’ to grilling that goes beyond what most people do with their kettle type of grill that they own and use in their backyard.

I wanted to explore this art and craft more and I found myself going deep into the culture and history of grilling that goes on globally and when I tapped into this I realized there is a primal instinct that others could learn about and implement into their own backyard cooks. 

It has upped my grill game in a wonderful way and I want to share it with you. 

Something to consider is that when you take what you already own and expand more on HOW you grill - more so than research gadgets to buy - it will make you a better cook. 

Its okay to learn more recipes...but what about the METHOD of how you grill? That is what we are exploring here. 

I ‘think’ that boredom kills creativity. When you get bored you can go online and find a world of gadgets to add to your grill that will ‘make you a better griller’ and what gets lost is the primal instincts that you can learn more about to actually improve your grilling skills better than any gadget will do. 

Here are a few ideas to start you on a path of Embracing The Flame for your grilling:

1) Move from Charcoal Briquettes and try Lump Coal. Lump is actually real wood that has been transformed into coal that has a look and feel of unpredictability compared to sawdust compressed with starch to make briquettes. This is what you want to work with is unpredictability as when you can get a feel for and sense your way through working with different sized pieces of lump coal you will tap into that caveman mindset that used wood to cook his meat. I like this brand of Lump Coal HERE. 

The first thing you will notice is that when you use a Tumbleweed starter (no liquid is used to start your lump) in your chimney it makes some crackling sounds that bring back memories of camping out with friends and family back in the day. Give it 12-15 minutes to get going - when you see flames shooting above the chimney and look inside and see red glowing lumps you are ready to pour them into your grill. 

2) I like Ace Hardware - its a smaller store and the people working there seem to actually know what they are talking about and serve you well. When I walk around I saw some chunks of different wood but my mindset was focused on going for chips - as that is what you learn about first, as the chunks are a mystery...so, for this reason you are on a mission to learn about working with chunks of wood. 

Coal is your heat - wood is your flavor. 

Which wood chunk to get? 

Hickory is known for enhancing pork here in North Carolina and I love it for about everything I cook. Cherry goes well with pork and chicken. Oak goes nice with beef and pork. Apple is subtle and a nice starter to learn with and you will realize you want something a bit more stronger. Peach is prized but hard to find, so if you have some chunks please send me some. There are more that I did not mention and you can try those as well. 

Just pick one - and try it on your next cook. Get a smaller bag and later you can get the larger bags you see over time. Maybe you even access to someone near you that has local wood. 

After the coals are on my grill I let it settle in and add a couple of dry chunks - usually not on top but on the side just kissing the hot coals and I do not soak my chunks - some do as they will last longer on a long cook so keep that in mind. But for me - no soaking for cooks that are an hour or less. 

I will watch the chunks and if they start to ignite I will use tongs to remove them, let them extinguish and rotate to an unused side near the coals and let it emit smoke.  I am actively working with the coals and wood chunks to flavor my food....AND makes your clothes and hair smell nice. 

The goal is to learn a method called Active Grilling. This method enhances your experience of cooking your food and makes you a better cook - and we have not even touched your food yet. 

3) When you are a bored griller - or first starting out and researching - you will find many devices to help you with temperature control.

Wires, gadgets, fans and blowers, blow torches and probes. The mindset here is ‘set it and forget it’ and that is fine....I have some, but I am left with a desire of wanting to know if the Global Culture that I am tapping into uses these devices? 

Nope. There are no wires and not many gadgets in Active Grilling. 

They rely on their senses to learn how to cook with fire. 

Some do use and I do recommend an Instant Read Thermometer and that is about it. I actually use it more as a probe to feel the meat and it has a plus with giving me a sense of what the temperature is inside the meat to make sure I am not going to give someone undercooked food. 

Most people conserve fuel - as its cheaper to use a propane gas tank instead of a bag of Lump Coal, wood chunks and Chimney. When you first start out most people do not use ENOUGH coal to fuel their cooks. 

Learning about how much coal to use, when to start cooking and where to place the coals is another step to intuitive cooking. 

You can use a coal management system (gadgets) of containing your coals, but this is not about that. 

Lets go into the next phase of learning how to up your grill game.

I recommend at least a 3 inch layer of coals in your grill to start your cook. Once it cooks down after 15 minutes or so you will have about 2 inches that you can start grilling your food with.

Also, You want to have about 2 inches of coals around the food you are cooking - so spread it out. Coal management systems usually retain heat in a focused area and that is fine for two steaks but we are cooking for a family and have some friends coming over and we are learning about open fire cooking. Yes, you can open fire cook with two steaks as well, so obviously you will use less coals in a smaller area of your grill. 

Notice that keeping the coals about 1-2 inches from the grate is more for fast high heat cooking, 3-5 inches from the grate for medium heat, 6 inches and above for low and slow. 

What will you cook first?

A steak or hamburger is fast and high heat in 6-8 minutes with the grate close to the food. 

Chicken can cook high heat and fast (close to the grate) as well but why not try it on medium heat and take your time appreciating the sizzles, smells and sight of the skin crisping up as the fat renders and the meat cooks to perfection over a 45 - 60 minute cook. Same with a pork loin or Tri Tip. 

The point is to slow down for this learning session to up your grill game. I am telling ya - it will feel weird to do this if you are used to turning on the gas and cooking in 20 minutes total time. 

Ribs can go for 4 - 6 hours low and slow with the grates higher up elevated from the coals. Keep an eye on your wood chunks and replace as needed - as you can soak your chunks for long cooks if you want and see how they do with this method. 

Learn to use your hand as a gauge for checking the temperature based on where the grate will be for the cook is where you hold your hand:

2 seconds = high heat

3-4 seconds = medium/high heat

5-6 seconds = medium heat

7-8 seconds = low heat

So you can leave your wireless probe in the box for monitoring your grill. 

Active Grilling and Embracing The Flame is about being outside, inviting others to join you and assist you in the cook, sit in chairs and have a chat or play some yard games or even Pass The Pigs of which is a funny game to play on a table as you keep an eye on your food.

Have someone inside making some sides for the meal and to help set up the table or picnic area (yes you can have a backyard picnic). 

Learning to rely on and tap into your primal instincts to grill your food will make for some of the best food that you can eat.

Active Grilling will amaze your friends as when they see no gadgets and realize you did this based on experience & it will enhance the flavor AND experience of eating with you even more. 

This is the foundation of Embrace The Flame BBQ as it takes a couple of not so ideal cooks, or some that turn out okay to reach a point where most of the cooks you do - after that learning curve trial period - will make for some consistently great food on your grill or smoker. 

I use and recommend a Kudu Grill - as you can have multiple things going on that involves the whole family (or friends) and once the cooking is done - you have eaten a great meal - you will have the worlds best s’mores made using this grill. Check it out HERE. 

As always, feel free to contact me to share your story of how you Embrace The Flame. As you learn to cook with Active Grilling and Attentive Smoking you will see that smile go on your families face with that first bite - this is all about creating wonderful memories with your food.