| 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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