00:00 Introduction 00:07 1 Use a charcoal chimney 00:46 2 Clean and Oil your grate 01:18 3 Use two separate tongs 01:48 4 Use …
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00:00 Introduction 00:07 1 Use a charcoal chimney 00:46 2 Clean and Oil your grate 01:18 3 Use two separate tongs 01:48 4 Use …
source
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Nice!
omg this guy is the BBQ Einstein
Thank you for this! I wish I had known the two zone method when I first started to grill. A slab of charred ribs later, I learned my lesson!
Very helpful guide! I can tell that you have lots of experience in grilling. Thanks!
1. When you sear your meat do you leave the lid off?
2. Can you do a video on smoking meat on a charcoal grill?
Anyone high AF rn?
"Cooked" means the exterior isn't raw. It doesn't have to be completely cooked, but the bacteria on it needs to be dead.
CHINGON video! Simple yet very useful for rookies like me! 👍
Awesome tips! 😊👍
I don't know what your Kingsford is like, but the stuff I bought is AWFUL. It doesn't get terribly hot, and there is SO MUCH ASH!! Yeah, it's cheap, but you get what you pay for. Burned some Jealous Devil briquettes after finishing a bag of Kingsford and the difference was staggaring. Burns hotter, WAY less ash, and lasts longer too. The "premium" charcoal is totally worth the money. Want it really hot, ditch the briquettes and get some good lump. Again, worth the money. Original Kingsford might work in a pinch, if there are no other options … but it's my last resort after thinking it would be just fine.
No mames, we usu the same tong
Searing, aka, Maillard Reaction, is crucial for delicious food. Show me a grey steak and I’ll show you wasted food.
Weber is the way to go. Only issue i have with Weber is the flimsy legs and the standard 3 leg design. My 26 is an awesome grill but Weber really should have made this model with a strong 4 leg system. You can mount on a table, DIY.
Love this video – dude so worried about sponsorship but keeps mentioning Costco lol. You know you good in life when you shop at costco , thanks for tips.
You can tell this guy grills
Wrong BBQ breath; You control air flow from the top (use gloves) not the bottom ( which is to remain open).
I have a killer pellet grill/smoker (rectec RT-700 Bull) and it's been great for the past 7 years but even adding extra smoke tubes, it (pellet grills in general) just don't add enough smoke taste for my liking. It's been 31 years since I've cooked with charcoal so not knowing weather I would enjoy the experience or not I decided to look for a nice used kettle just identical to the one in the video. I kept my eyes peeled on OfferUp. If you're not familiar with it, it's an app you download to your phone kinda like Craigslist but much much better. There were several to choose from with pricing from $20 to $125. Some were the less expensive models and some this model. I watched a couple of days and the one I bought popped up at $20 and all it needed was a good cleaning. From the outside it looks like it's 6 months old and it's sat outside without a cover. It still looks nice and it'll last longer than I'll want to use it. Why am I telling you this? These grills are $219 new now plus tax. After you use it 20-30 times it'll look exactly like the one I paid $20 for. Save yourself a chunk of cash and buy a used one. Use the money you saved to buy the extras you'll need to start off and meat! I hope this helps someone. Be blessed! 🙏
Great info. Thanks
Wow I learned quite a few things. Thank you as a Single woman I needed this information 😊
Im new to grilling. Watched about 7 or 8 videos, so far. This one is the best so far. Thanks
You have younger siblings don't you. Because I feel like your little sister right now. And I won't kill us so thank you…
And for you ladies who want nothing to do with drilling into your drill cover thing to put a thermometer in there, put an oven thermometer in there where your food will be. It won't be exactly the same but if you can cook in an oven you can cook with an oven thermometer in a grill. Just don't mess with it too much.
Thank you I needed this video it's my 1st time grilling 😊
I like your method, thanks
WELL EXPLAINED VEDIO I'VE FOUND A LATINO GUY WHO KNOWS .
THANKS BROTHER FROM SOUTH TEXAS.
Lee from england.
Thank you chavez the tips really help.👍
Man best video on grilling ever and I have seen many videos over the years
Great video thanks
Good advice thanks I'm planning on using a charcoal grill when I move to Tennessee soon
You do realize, that heat rises, ergo, the heat rises from the charcoal to the roof of the "Q", and out…not across to your steak and than up.
So what if you have enough meat to full tha grill.? How do we use the 2 zone method? I always grill with a loaded grill but I wanna try tha 2 zone
Thank You!!❤
Super awesome informative video!!!💯💯💯💯👍🏼
Thanks for the video Chavez . I'll be on the grill tomorrow going to set up 2 zones. Just cooking burgers and hot dogs, should i seer then let it cook indirect, then when almost done, put bbq sauce on it then back on the sear side?
Great tips!!! I have mastered the art of BBQ-ING and GRILLING (two different things) over the last 40+ years. Strictly charcoal and that Southern Louisiana style, both dry rub and sauced up… Nothing wrong with using a bit of lighter fluid as long as it is completely burned off before cooking. I have never used a chimney starter, just pyramid in the grill and spread once ready. Also, if doing a slow cook, like spare ribs, load the coals in a loaf shape on one side of the grill. Light one end and let it burn from end-to-end. Add a few wood chunks for flavor. Remember, it is all about controlling heat for the desired outcome.
Me after hearing the 2 zone method: “LIGHT THAT GRILL UP!”
You’re cooking meat, not chicken. You can use one tong
Awesome thanks for sharing 👍🇳🇿
Just got my first house and my brother gifted me a grill. I'm trying to become the best in the family and watching this video makes me feel like I already know things that will give me an advantage such as the chimney and placing the coal on one side with the vent on the opposite. I trust you and I'm ready!!
Some great tips. Thank you.
great info