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For the love, and cooking
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Page 3
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Note: All recipes are the actual recipes from the show. Each show contains a lot
more information and fun. Therefore, just because you purchased the book, don't
think you are getting over on Good ole Grilldog, the shows are much much better!
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#1 How To Grill - Did someone say Charcoal?
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In our first episode, Episode #1 "How to Grill", it was decided that the best
way to start our series was with an episode on how to grille using charcoal.
Grilldog's grilling recipes are all based on using a charcoal grill and it's
Grilldog's first choice in grills based on prices and grillability (the
ability to control the heat and grill foods). Also, we needed to emphasize that
our show was not going to be like other cooking shows. Therefore, we introduced
the character of Grilldog as well as other kooky characters with Grilldog type
of names. We also wanted to introduce the concept of the word of the day.
That's just a distraction, since we don't have any commercials. We decided that
whenever Grilldog says the word of the day, he would get pelted with that thing,
like charcoal, eggs, chocolate et cetera, depending on the topic of the show.
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In this episode we demonstrate how to arrange your coals and we grill up some
giant steaks and potatoes.
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How to set up a Charcoal Grill: Charcoal
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The standard method of setting up a Charcoal grill was outlined in our first
book, Grilldog's Guide to Food Fun and Friends. We based the first show
on the opening story in that book. However, we'll reprint the basics here.
Grilldog grills indirectly. That means that the coals are on two sides of the
grill and nothing is in the center. That way when you place your food on the top
rack, there will be no coals directly underneath. With this method you avoid
flare-ups and can control the fire better. Placing the food directly above the
coals will cause the fire to flare up from dripping and can increase the
internal temperature of your grill beyond 600 degrees; talk about getting your
bottoms burnt! The best method to use is to start with 25 coals on each side of
your grill and then add 8 to each side after every hour. Because different coals
burn quicker and/or shorter in different altitudes and temperatures, it is best
to use this as a guide and then adjust your method to your environment.
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Steak: Beef
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Grilldog's tip to live by when grilling steak is to purchase a thermometer.
There's so many cuts of meat as well as cooking guides available in stores or
the internet I am not going to produce another chart. The rule of the paw on our
show is to take the beef's temperature. Of course we use one of those electronic
gismos that you can leave in the meat while it is cooking, and it registers the
temperature on a meter that's outside the grill. Therefore we avoid opening
and closing the lid as well as a continued prodding with a huge thermometer.
If I wanted the meat tenderized I would have tenderized it before I stared
grilling it, not during. The rule of paw that most people use is when the middle
of your beef reaches the following temperatures:
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Rare: 140 degrees, Med-rare: 145 degrees, Medium: 160
degrees, Med-well is 165 degrees and Well is 170 degrees.
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Potatoes: Veggies
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I don't know about you but I love my spuds grilled! Using the indirect method I
put the potatoes on the grill indirectly and grill them for about an hour and
check for doneness. For smaller potatoes like red potatoes I generally will
check after a half hour. I also rub olive oil on my spuds before grilling.
Nothing like a well oiled spud.
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