Grilling food is magical.  Grilling can make average meat taste good and good meat taste great.  Grilling especially with charcoal and hardwood mixed in adds a very special flavor to meat.  We also cook vegetables out on the grill (Wrapped in foil with olive oil and seasonings).

One key to successful grilling is not to destroy the meat by exclusively direct flame cooking it.  I use an indirect flame for 80% of the cooking time and then go direct flame for the last 20% of cooking time.  Why?  Because it keeps the meat tender and juicy, but still allows you to brown the meat. 

How do you indirect cook?  In order to indirect cook put the coals in the center of the grill or put them on the far outsides of the grill.  Then keep the meat at the edges of the coals and flames or on grill with the cover on to keep the heat on the meat.  By indirect cooking you are not boiling out the juices in the meat-- it will be more tender. 

Want to add more flavor?  To really add more flavor use marinades and rubs (the subject of a future post) or you can use hickory or mesquite wood chips which can used dry (smokier flavor) or wet (milder flavoring).

Fire up the barbie!