Confession... I Can't Grill.

Grilling is one of the easiest ways to cook. I There's a lot of grilling techniques, and even though it's easy it's a lot more than mama's can explain in a paragraph or two, so I recommend you read a book on the subject, or do some internet research.

As with most cooking, trial and error can be the best way to learn. This doesn't mean you'll have to throw out lots of food, it just means as you do it, you'll get better. Dad started teaching my daughter (16) about a year ago, and she's become quite accomplished in a short time.

Some quick tips...
When using charcoal, make sure that it is ready, the coals are nice and hot, they should be grey.
Turn frequently. Put the meat on and let it cook (brown) for a few minutes and turn.
Do not use a fork. Use a spatula or tongs. Using a fork lets the juices escape.
When you think the meat is done, you can use a meat thermometer to check, or you can cut it open to check.
Sometimes you'll have flare ups due to the fat dripping from the meat. Keep a water bottle to tame the flames.

Get the book "BBQ Greats Memphis Style". Its out of print, but is available on Amazon. My wife took me to a BBQ cooking contest for Father's day and of the contestants that gave me hints on how to do good BBQ almost all of them suggested this book. I learned a lot from reading it and following what it had to say.

DON"T use lighter fluid or charcoal fluid to light your briquettes unless you like the flavor of gasoline on what you are cooking. Use a charcoal tower.

Grilling is where you cook fast over a hot fire. BBQing and smoking is where the fire is cool and it takes a long time to cook. Usually if you can fry in a frying pan you can cook in/on a grill. Its the same idea.

I like using charcoal briquettes. I get the briquttes hot enough that I can hold my hand 6" to 1' above the grill for 10 seconds before you have to move it. With a clean cooking surface, put some EVOO (Extra Virgin Olive Oil) on a cloth and rub the cooking surface to keep your food from sticking. Then spice what you're cooking and put it on the grill. Turn it over frequently to prevent burning.

For ribs, get a throw away aluminum pan. Put a trivet(s) in the bottom and put your already spiced ribs on the top of the trivets. Pour enough water in the bottom of the pan to bring the water level up to the top of the trivet. Close the grill lid. Check on it in about 30 minutes and add water if necessary. When the meat shrinks back from the end of the rib bones it probably is done. If you cook with a tomato based BBQ sauce it will turn black on the grill. If you want BBQ sauce on your meat put it on in the last 15 minutes of cooking or after you have taken it off the grill.

I like mesquite wood for smoke the best, but hickory is also good. I used wood from a Jim Beam whiskey barrel and it was good too.

If you have any questions, e-mail me.

BTW, the bones in pork ribs all weigh about the same. So get the heaviest rack of ribs that you can. The greater the weight the more meat you get. I like St Louis Style ribs the best because they have more meat.

Enjoy. Good luck to you and yours.

Gas grills are awesome, and if you like the mesquite taste, go to the store, by mesquite wood chips or whatever flavor you like, soak them in water for about 20 minutes, wrap them in foil, poke holes in the foil, put it under your grates on your gas grill...you get the flavor, clean up is easy.

Depending on what you want to grill how long and everything...Chicken you can par-boil on the stove about 20 minutes then put it on the grill to cook. Steaks, pork steak, ribs...put on the grill, they will stick to the grate at first, it's searing the meat ~ it's hard to say how long because it depends on so many things like what kind of meat, how thick is the meat, etc.

Books on grilling are awesome ~ google recipes for grilling, you will find lots of tips. Just give it a try...my husband grills most of the time, but I have grilled and things come out fine!

One tip, and it works ~ have a spray bottle there to spray when the flame is flaring up because of grease dripping. If you have questions you are welcome to email me as it's really not something that can be answered quickly for everything.

Have fun grilling, we grill all year long!

Try going to the America's Test Kitchen website and search for grilling tips and recipes. I'm a big fan of the show, and I think they do a good job of teaching the basics. Some things I've learned from watching are to: 1) use a chimney starter to light the charcoal, no lighter fluid needed and the grill is ready in no time... 2) let the grill grate get hot, then clean it really well with a grill brush to get on the stuck on gunk off... 3) Oil the grill with some vegetable oil on a paper towel held with grill tongs, helps so the food won't stick.

How you set up the grill and how long you cook the food depends on what you are making. But they really outline the recipes well and will tell you exactly what to do so that it turns out great everytime. Go check one of their cookbooks out of the library, they may even have one just for grilling.

I'm jealous, because with condo living we aren't allowed to grill. Boo. But if I had a grill I would use it everyday in the summer, and probably in the winter too! You can grill just about anything, so have fun!

Yes it's tough to break it down into a sentence or two but I'll give you a few tips:

For chicken, pork, or thick cuts of beef use indirect cooking. That means you do not cook directly over the coals. The coals are only on one side of the grill and the meat is on the other side.The meat will be cooked on the outside and raw on the inside if you cook directly over the coals in this case. Indirect cooking is essentially like cooking in an oven. Please don't boil your meat before grilling...that's making soup! Learn how to grill indirectly your family will thank you.

DON"T MESS WITH THE MEAT. It will become dry and rubbery, yuck. Keep the top down and let it work. Adjust the vents so your grill temp hovers around 350 to 400 degrees for what you're trying to do here.

Direct grilling is for burgers, veggies, hotdogs or anything that cooks quickly. If you can fry it in a pan then you can grill it directly; usually. Keep the hood open because the fire needs air to burn hot, and that's what you need.

Use a drip pan under your meat. Fill it with water. Your meat will be moist and it will help with grease fires.

Get a meat thermometer.

I haven't turned my oven on once since May and I've baked cakes, cookies, made a pizza you name it. It takes practice but you'll get the hang of it.

Please for the love of everything good, do not use lighter fluid. There's a million ways to start a grill without it.

Cooking on the grill is about the same as cooking under the broiler. I recommend that you go out a buy a book on grilling. Look through the book and make sure it's a good general infomation book that starts you at the beginning, not a book that is written for an experienced outdoor cook.

Once you get really good at it you can cook a whole meal on the grill and not heat up your kitchen.

yes, a gas grill takes less effort. Same cooking instructins abd times. Ok, we grill at least 3 times a week even in the "winter" we do not really have winter.. Anyway momod2 is correct about the charcoal, but let me give you some other tips..

Before you place the coals down there, call up some newspaper, about 3 or 4 pieces.. then pile on the coals.. Try not to use lighter fluid if possible.. light the newspaper so the fire begins from the bottom of the pile.

Once the coals are grey and this can take a while (15 to 20 minutes)for them to get grey then spread them out and then place the grill on top.

place your hand over the grill (not on it) to get a feel of the heat It should feel hot to your hand in about 3 seconds.. This will be like "med" on your stove..

Then place your seasoned chicken parts (no BBQ sauce yet) or breast on the grill. Place the cover of the grill on top with the vents open.. DO NOT lift the lid, Do not flip the meat over and over.. Let the smaller pieces grill for about 8 min on each side and the thicker parts (breast with bone) for 10 to 12 minutes on each side. use tongs, not forks to turn over the pieces.. the juices will stay in the meat and keep it moist.

IF you want BBQ sauce on it, at about 2 minutes, before the chicken is ready, paint the chicken with the BBQ sauce on all sides. Then close the lid and let it grill for about 2 minutes.

If you do a boneless chicken breast you cook each side for about 6 minutes on each side,.

If you do steaks, it depends on the thickness and how well you want it cooked. We like med rare, so we cook a steak for about 6 minutes on each side for a 1 inch thick steak. (remember keep the lid closed and only turn it over once)

If you like it well done 10 minutes on each side should make you happy.

The other secret to grilling is to let the meat sit once it is cooked.. Place it on a platter and let it sit for at least 3 minutes. It will make a huge difference in the juiciness of the meat..

I hope this helps.. Wish I could be there to show you in person.. It takes reassurance that you do not lift the lid, do not poke and cut it while on the grill.. And it takes some practice to figure out when the coals are ready.

Well if you are going to use charcoal - make a big heap of charcoal in the middle of the grill, and form it in the shape of a mountain, or pyramid, on the lowest part of the grill. Put a whole bunch of charcoal lighter on it, and light it up. After it turns really ashy, you can put the next grill top thingy on (i'm sorry I can't think of what they are called!!), the part that you put your meat on!! Let that part heat up for a few mins, then put your meat on!! I always put the lid on, and make sure the holes in the top of the lid are open a little. Keep checking your chicken every 5-10 mins. Sometimes I will use a knife and cut a little in the center to make sure it is done all the way. Google for some meat cooking directions. Use Kingsford stuff!! The more charcoal you use, the hotter the fire will get. Keep a squirt water bottle handy, in case of a flare up. Hope it's great!!

Haven't read all the responses, but gas is faster and easier. Start it on high, then after it heats up, turn it down to medium. We usually marinate chicken breasts in Italian dressing for 3-4 hours and then grill them for 7-8 minutes on each side.

Ribs would be better barbecued, not grilled. (Barbecue uses indirect heat and you cook it longer.) You can still cook them on a gas grill if you have a separate front and back burner. Season them with a dry rub. Only turn on one of the burners and set the ribs on the opposite side.

I can't grill, either, though I've attempted it and it's been OK, I don't feel I do it justice. Sooooooo, I usually encourage the males in the family to go for it and then handle all the side dishes. Why not ask Dad if he would like to grill, you do the sides, and watch him as he does it and ask questions then?

As you really want to do this I took the liberty of locating some sites that will help you with the basics of grilling ~ have fun!
http://bbq.about.com/cs/cookingtips/a/aa011098a.htm
http://www.bhg.com/recipes/grilling/basics/ (Better Homes & Garden ~ has downloadable grilling charts for meat, poultry, fish, and vegetables.)
http://recipes.howstuffworks.com/tools-and-techniques/how... (From The Learning Channel)
http://www.kingsford.com/university/article/27/ (From Kingsford ~ VERY informative!)
http://www.chiff.com/a/barbecue-basics-women.htm (Grilling for Women)
http://www.pauladeen.com/recipes/view2/simple_grilled_bab... (Paula Deen's Simple Grilled Baby Back Racks Recipe to make for your son)

watch some youtube vids. just type in "how to grill a _______".

Get a meat thermometer and cook to the recommended temperature.

http://www.fsis.usda.gov/is_it_done_yet/brochure_text/ind...