/ck/ - Food & Cooking

[Anonymous No.6747376]

So I was just recently given a charcoal grill as a gift for my birthday, and have some only vaguely cooking related question for you guys. Each time I've used it since I'm struck by how how, even hours later, the coals still are. Cooking just meat or whatever for a meal seems almost wasteful to some degree, is there anything good to be thrown on after main cooking is done that can slow cook on there like a dessert in an iron skillet or something? There's just so much good low heat left, there has to be something I can cook for afterwards.

[Anonymous No.6747381]

why don't you just cook for more than one meal then...

[Anonymous No.6747390]

>>6747381
Because grilled meat is best straight off the grill? Throwing some veggies or chicken for the fridge might not be bad though.

I'm clearly a retard I suppose.

[Anonymous No.6747392]

>>6747376
Use your imagination breh. I've cooked ribeyes - pic related - and then used the lower heat to steam crab legs in a big foil pouch.

Also, chicken is good for low heat. Make some for the next couple days

[Anonymous No.6747396]

>>6747392
throw on some damp wood chips and use that low heat to smoke shit

[Anonymous No.6747400]

You could heat up bananas foster on a cast icon skillet. That'd be pretty awesome. Or make smores. Grill pineapple.

You could also smoke some meat.

[Anonymous No.6747402]

>>6747392
I have a hard time getting that perfect external sear look on charcoal. The taste and internal doneness is perfect, I did the best steak I'd ever done recently, but it doesn't look right to me.

I...guess grill talk general now?

[Anonymous No.6747410]

>>6747402
use wadded up newspaper to get that flame/high heat for a sear. the newspaper burns off fairly quickly so you're not exposing it to a high heat for too long

[Anonymous No.6747414]

>>6747410
>getting burnt ink on your steak

Dude...

[Anonymous No.6747416]

[Anonymous No.6747417]

>>6747414
>caring about a lil burnt ink
hush up and have another brewski you're not drunk enough yet to apreciate the fine art of the charcoal

[Anonymous No.6747423]

>>6747392
Pic related

[Anonymous No.6747468]

>>6747410
So just stacking the coals up more tightly won't do it?

[Anonymous No.6747502]

>>6747468
Does your grill have an adjustable coal grate that you can raise or lower to move the coals closer to the surface? If so just start with it raised up then lower it

[Anonymous No.6747508]

>>6747502
It does and I just realized it was at the lowest spot. In my defense it is pretty new and I somehow missed that in my excitement over the last few times using.

[Anonymous No.6747540]

>>6747508
Babby's first grill

[Anonymous No.6747542]

>>6747540
Yes. Unfortunately it doesn't come with a baby bottle full of Worcestershire sauce

[Anonymous No.6749073]

>>6747540
I'm considering a babby grill for out on the balcony for 1-2 people

Am I missing anything obvious from this list?

* small cheap grill like pic related
* lump charcoal seems to be what I want over briquettes
* chimney starter device seems better than lighter fluid or those starter cubes
* metal spatula, tongs, cleaning brush, maybe some skewers
* some kind of storage tub so I can keep it outside
* then some burgers

[Anonymous No.6749431]

Is there a way to get charcoal taste without a grill? Like putting them in the oven or is that retarded?

[Anonymous No.6749440]

literally just throw a lamb shoulder on top of them, cover it and forget about it for a night.

[Anonymous No.6749443]

>>6749073
you'll want some sort of working surface to put your utensils and a platter on, even just a sturdy tv tray will do the job. you just don't want to get out there the first time, get your stuff on the grill and realize you got no place to set anything besides the ground

[Anonymous No.6749446]

>>6749431
>or is that retarded
if you don't have good ventilation then yes, you'll end up with a house full of smoke

[Anonymous No.6749473]

>>6749431

charcoal taste comes from stuff dripping off the food, hitting the coals and burning up and the smoke coming back up to the food. you need a really fucking hot surface to develop those flavours. your standard oven isn't gonna work.

[Anonymous No.6749501]

>>6747376
Smoke a tri tip or a brisket or something.Then slice it thin and make sandwiches for the next few days.

[Anonymous No.6749512]

Protip: When you're done cooking, close all of the vents on the grill. The coals will choke themselves out in about 10-15 minutes

Protip2: You can reuse these coals, just shake the ash off the outside surface. When you're getting your chimney starter going the next time (you best be using a chimney starter to light), put new coals in the bottom and recycle your old coals on top.

[Anonymous No.6749521]

You could use that low heat for a nice stew.
Stews rule.

[Anonymous No.6750377]

You're not alone, OP.

https://www.youtube.com/watch?v=W3_vWZ3XWW0

[iLken No.6750794]

bring them inside to help heat your home

[Anonymous No.6750936]

>>6747376
If you have a good quality grill you can just close vents and hood and the charcoal will lose oxygen and stop burning, usable for next round.

[Anonymous No.6750983]

>>6749073
>Am I missing anything obvious from this list?

I'd suggest a 5-gal bucket with screw-on lid or a plastic kitty litter pail for storing charcoal, to prevent it from absorbing too much moisture (also cleaner then shaking briquettes out of bag and spilling dust everywhere).

Also get a propane torch with piezo electric ignition (from Homey Depot) to quickly, easily and cleanly start those coals in the chimney starter.

[Anonymous No.6750992]

>>6750983
>piezo electric
lmao pussy

These things are the greatest shit ever anyway.

[Anonymous No.6751021]

Buy some metal tines and roast marshmallows then make smores for desert. Treat the grill like a campfire and sit around it and talk till its after sundown. Best memories of my childhood right there.

[Anonymous No.6751037]

>>6750992

[Anonymous No.6751094]

Think of it like how your oven stays hot after you finish cooking