Charcoal Cooking Fire San Francisco CA

Unless you live in an area where the climate is always warm and sunny, chances are you're thinking of packing up that charcoal grill and relegating it to the shed with the rest of your summery seasonal items. This need not be the case! Possibly the most underutilized and unappreciated kitchen accessory, the grill can do things no other kitchen tool can accomplish. Although daunting to some, charcoal cooking with a living flame is easy, fun and delicious! It's versatile and dependable in the hands of someone who understands and respects it. In order to build a good charcoal fire, we need to put a few things in order first:

1. Get a grill: Obviously, the first step to making a fire is having someplace to put it. If you don't already own a charcoal grill, you should go and get one. The market is flooded with different types of grills, ranging in size and price. Don't be fooled by price tags and or sucked in by nifty features. We're cooking food, not purchasing a family heirloom or launching a space shuttle. The grill's cooking surface should be no lower than your waist and large enough to accommodate enough food to feed your diners.
2. Get some fuel: I need to clarify the term "charcoal" before going any further here, because contrary to popular belief, not all charcoal is created equal. An authentic charcoal fire should be built with lump charcoal, not briquettes. The difference is in how the fuel is produced. Lump charcoal is made by burning hardwoods in a closed container with very little oxygen, producing a fuel that is almost pure carbon. The result is a fuel that lights easier (without nasty lighter fluids), burns cleaner and hotter, and is easier to control. Lump charcoal is available in most areas under the names "Natural," "Hardwood," or "Cowboy" charcoal, but they're all the same. If lump charcoal is not available in your area, by all means, use briquettes that have not been treated with lighter fluids. No Matchlite please. ...

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Author: Terence Van Essendelft