Oh, how you charcoal grill recipes to be a backyard barbecue boss. You want to sling toothsome ribs, unctuous brisket, tender pulled pork, and juicy chicken on your friends’ and family’s plates.
Smokers come in all different shapes and sizes, from offset and box smokers to Kamodo and pellet grills. But they can be an investment, and many people see more utility in a traditional grill that allows them to easily ignite some charcoal and throw on a few burgers or brats. But worry not if you’re in possession of a charcoal kettle grill — such as a traditional Weber — yet have barbecue dreams. There is a relatively simple technique that can have you smoking to your heart’s desire. Then how do you achieve the same effect on a kettle grill where the meat sits on a grate mere inches from the heat source? With some clever arranging, that’s how.
The snake method, outlined by the Perth BBQ School, is an ingenious and elegant solution that requires only your grill, charcoal briquettes, a water pan, and a few bits of wood. As Popular Mechanics explains, you start by lining two rows of briquettes around roughly three quarters of the perimeter of the inside fire grate of your grill. In the middle of your semi-circle, or snake, of briquettes, place a water pan that is about three quarters of the way full. While there are certainly other precepts of barbecue perfection, such as choosing the rights cuts of meat and wood for smoking, says Bon Appétit, the snake method will give you a great platform from which to explore the wide world of smoked meats. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Nothing says summer like grilled BBQ ribs!
These baby back ribs on the charcoal grill are simple, delicious, and sure to please a crowd with tender, fall off the bone meat and crispy charred edges. Coming from a long line of Texans, and having lived here my whole life, I like to think I know a thing or two about barbecue. I grew up on baby back ribs and brisket cooked all day long on a smoker during my childhood weekends spent at our family lake house. Then I married another long-standing Texan who also loves his barbecue. In case you’re confused, throwing some BBQ sauce on a piece of meat does not, in fact, make said meat ‘barbecue’. BBQ Ribs sliced on a cutting board with pickles and a jar of BBQ sauce.
There is a distinct difference between grilling and barbecuing. Barbecuing is a long, slow process over low heat, producing deliciously tender, juicy meat from cuts that may be tough and dry when cooked more quickly. Now, I understand that I am lucky to live in the great state of Texas where we know good barbecue from bad and most people have the luxury of space to hold at the very least a charcoal grill. Which is what we have in our backyard, alongside the trusty gas grill. BBQ ribs on a cutting board.