Email to SweetPeach3613      

Recipe Categories: SweetPeach's HOME PAGEAfricanDishes APPETIZERS BBQ BEEF BEVERAGES BEVERAGES-LEADED BEVERAGES-UNLEADED BREAD BREAKFAST BRUNCH BUTTERS-SPREADS CAKESandPIES Caribbean CASSEROLES CHILI CHINESE CROCKPOT DESSERTS FISHandSEAFOOD GAME GrillingB-B-Q HELPFULHINTS HelpfulHints MARINADES MUFFINS PASTA PASTRIES PIES PORK POULTRY RecipesInAJar RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS-RUBS SIDE-DISHES SLOWCOOKER SOULFOOD SOUPSandSTEWS TipsFrigFreezerStorage TRIFLES VEGETABLES

~Success At The Grill~




Source of Recipe


Southern Living


List of Ingredients






Early in the morning, fill a charcoal starter half full with a good quality charcoal. Place charcoal holder on one side of charcoal grate. This will keep the fire on one side of the grill. Place a couple of full-size newspaper sheets under chimney starter, and light. (Coals will begin to smolder and eventually burn.) When coals have formed a gray ash, pour them into the charcoal holder. Place cooking grate over hot coals. Cover with grill lid, and regulate the temperature by adjusting the lower and upper air vents. (This may take 30 minutes.) Smoke is achieved by adding hardwood chips to the fire. Wood chips should have been soaked overnight in water to keep them from burning. Instead, they will smolder and produce a gray smoke that is absorbed by the meat during the cooking process.







Recipe