| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tips | 1 | Servings | ||
INGREDIENTS
| Start charcoal fire 30-40 | ||
| Minutes before you want to | ||
| Cook |
INSTRUCTIONS
VERY HOT: (450-500) Coals should be glowing with some gray ash around the edges. HOT: (400-450) Coals are covered with gray ash & you'll be able to hold hand over them at cooking height for 2-3 seconds. MEDIUM: (350-400) You can hold hand over them for 4 seconds. LOW: (300-350) You can hold hand over them for 5 seconds. In closed grill, measure temperature with oven thermometer you can put on the grate at cooking height. GRILL FLAVORS For a richer smokier flavor try soaking aromatic wood chips (hickory, maple, mesquite, apple or cherry) or fresh dried herbs (basil, thyme, oregano or tarragon) in cold water about 1 hour. Drain well & scatter over hot coals just before grilling foods. Wood chips are available in foil trays. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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