Grilling Guidelines for Gas or Charcoal

I confess that when I had a gas grill, I was probably the worst, the worst Jerry (Seinfeld reference, couldn't resist) griller ever to pick up a pair of tongs, but my family and friends dutifully ate my blackened creations and never complained. That however all changed when I received as a gift a large capacity Weber charcoal grill, and I decided it was time to learn how to grill correctly for at least my devoted family's sake if nothing else.

I read online snippets of information, I read thoroughly the owners manual that came with my grill and even some small grilling cookbooks (I can't believe I am admitting this) as I was determined to do this right and not burn everything. The one thing that seemed to be common among everything I came across said that how you "build your charcoal" base is the key to controlling your heat and increasing your chances for a good, and edible grilling experience.

However, before I get to charcoal, which now is my area of expertise, if I do say so myself, I would like to pass along some easy information I have come across for grillers to utilize whether their preference is gas or charcoal for beef, even though we all know there is no better way to enjoy grilling than with charcoal, is there?

Three easy steps will greatly increase your chances of success, gas or charcoal, and they are; one, prepare the grill properly according to the manufacturer's specifications for MEDIUM heat. Two, season the beef that should come directly from the refrigerator to do with herbs and or spices, and then immediately place it on the cooking grid. Third, most owners manuals have a chart to follow for times for various kinds of beef, it is important to follow these guidelines, while remembering the time listed include turning occasionally.