"Rib Doctor" Hayward Harris demonstrates several methods for safely starting and maintaining a good grill-fire for outdoor cooking. These methods are not only safe and reliable but also environmentally responsible. Petroleum-based chemical starters add potentially harmful pollutants to the air and, if not allowed to burn away from the charcoal completely, can introduce potentially toxic substances to the foods you are preparing. Harris, an expert at outdoor cooking for many years, has been using the same pro-size cooker since 1993 and -- through numerous barbecue competitions -- has never once introduced chemical starters into it. There are several easy alternatives for starting a charcoal fire without resorting to chemical starters. - If you have access to an electrical outlet, one of the simplest tools for igniting your charcoal is an electric starter. These simply plug into an outlet or extension cord and heat the charcoal to igniting temperature using an electric coil. Simply insert the coil portion of the starter underneath the bed of charcoal, rest the handle against the edge of your grill and plug the starter into an outlet. Within about 10 to 15 minutes, the fire should be off to a good start. Unplug the starter from the outlet and remove it from the grill. (Don't leave the starter in the fire longer than recommended in the instructions, as this may shorten its useful life.) Let the charcoal burn for a while longer -- until the briquettes are covered with gray ash -- before you place food on the grill.
- Safety alert: Following use, the coil of the electric starter is extremely hot. Place the hot starter in a safe, out-of-the-way location so that it can cool properly. One method is to place it, coil end down, in an empty coffee can until it cools. Follow any printed safety precautions that come with your electric starter.
- Natural wood lighters are treated wood materials, usually contained in a paper wrapping, that are easy to light and burn for a long time. Insert the end of the lighter underneath the bed of charcoal briquettes and light it. After 10 to 15 minutes, the charcoal fire should be well under way. You may need to stir or fan it a bit to help it along. Once the charcoal is well ashed, put your grill in place, and you're ready to cook.
- Lighter cubes are another simple way to ignite your charcoal without using petroleum-based chemicals. Place three of the cubes, in a triangle pattern, at the outer edges of your charcoal bed so that each is in contact with briquettes. Light each cube individually, then simply wait for the charcoal fire to begin burning. The cubes are lit with matches or propane lighter by simply exposing the edge of each to a lit flame.
- The charcoal chimney is perhaps the most basic technique of all for lighting a charcoal fire since it uses no electricity and no chemicals at all -- just paper and flame. Simply place loosely wadded newspaper in the lower chamber of the chimney. One effective technique for wadding the paper is to roll the edges toward the center until you have a ring or "doughnut" of paper of a diameter that fits easily inside the bottom portion of the chimney. Pull a few edges of the paper through the vent-holes in the bottom portion for easy lighting. Turn the chimney upright and fill the top chamber with fresh charcoal. Place the filled chimney on top of the grill and light the paper. Make sure that the paper ignites fully, then simply leave it to burn for about 15 minutes. After that length of time, you should have fully ignited charcoal that's ready to be poured into the bottom of your grill. You've now started a fire with no smell, no noxious smoke and no chemical residues.
Web site resources for gas grills, general barbecue information and Brazilian barbecue (churrasco): Information and supplies for gas grills and accessories Barbecue gift packages and accessories One of the most popular sites about barbecue on the Internet -- great general information. A site dedicated to Brazilian barbecue (churrasco) About.com barbecue information, including a list of associations
RESOURCES :
Skewer Cooking on the Grill
Model: 1558671226
Author: Bob Simmons and Coleen Simmons
(1995)
Bristol Publishing Enterprises
Website: www.bristolpublishing.com
National Barbecue Association
National Barbecue Association
Douglas , GA 31533
Website: www.rbjb.com/rbjb/nbbq.htm
Barbecue Supplies (Barbeques Galore)
Barbeques Galore
Website: www.bbqgalore.com
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
Model: 0895948060
Author: Bruce Bjorkman
(March 1996)
Crossing Press
The New Grilling Book: Charcoal, Gas, Smokers, Indoor Grills, Rotisseries
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Author: Kristi Fuller
(April 2000)
Better Homes & Gardens Books
National Agricultural Library (USDA)
USDA's national agricultural library
National Agricultural Library
Website: www.nal.usda.gov
Memphis Barbecue, Barbeque, Bar-B-Que, Bar-B-Q, B-B-Q
Model: 0925175161
Author: Carolyn S. Wells
Finger Lickin, Rib Stickin, Great Tasting Barbecue
Model: 0894802089
Author: Jane Butel
Workman Publishing Co. Inc.
Website: www.workman.com
Weber's Art of the Grill : Recipes for Outdoor Living
Model: 0811824195
Author: Jamie Purviance
(1999)
To order this title from Amazon, click here.
Chronicle Publishing Company
Website: www.chroniclebooks.com
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Jerk: Barbecue from Jamaica
Model: 0895944391
Author: Helen Willinsky
The Cook's Encyclopedia of Barbecues, Grills & Outdoor Eating
Model: 0754808025
Author: Christine France
Weber's Big Book of Grilling
Model: 0811831973
Author: Jamie Purviance
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feasts
Model: 1558321101
Author: A. Cort Sinnes, John Puscheck
Harvard Common Press
Website: www.harvardcommonpress.com
Better Homes and Gardens Gas Grill Cookbook
Model: 0696000628
Author: Shelli McConnell (Editor)
Better Homes and Gardens Books
Website: www.bhg.com
GUESTS :
Hayward Harris Jr.
The Rib Doctor
Respected authority on fine barbecue foods and supplies
Information private
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