cooking on a grill?

[lidja]

Hello all...

We'll be spending six days in a cabin at Fort Wilderness in early August. I understand the cabin has an outdoor grill. Silly me---I've never used an outdoor grill. (I just use the broiler in my oven.) I've scoured the internet to find simple instructions on how to use these "public" grills, but everything I've found talks about up-scale cadillac-type grilling machines with gas fuel, etc.

I just need somebody to tell me how I would prepare one of these "generic" grills to cook (and whether it's worth the bother).

Anybody?

THANKS!

Lidja

 

[tci1212]

Well if you are going to grill outside you will need a bag of charcoal which is sold in the Trading post and Meadows stores.
Make sure you buy the matchlight charcoal if they have it. Also Don't forget to bring a lighter or matches. On our last trip we forgot matches and had no way of lighting the grill. We usually only use the grill for the Kids to roast marshmallows.

 

[Memph1s]

This is from http://de.essortment.com/cookongrill_rqbu.htm

The grill at FW do not have a cover so most people use the direct method.


Foods are cooked in one of two basic ways on the charcoal grill, and that is either by the direct cooking method, or by the indirect cooking method. The direct cooking method is achieved by using enough charcoal briquettes to completely cover the bottom of the grill. These are then stacked together and ignited. When the coals are white, spread them over the bottom of the grill completely. Place the cooking grill or grate on top, and start the cooking process. The foods, especially thin steaks, hamburgers, baked potatoes, and sweet corn, are cooked at a hotter temperature and are done quicker by using this method. The indirect cooking method involves placing equal amounts of charcoal briquettes on every side of the grill bottom, and not in the middle. The briquettes are then lit and allowed to burn down to a whitish color. The cooking grill is then placed on top, and the cooking begins. The foods to be cooked, such as thicker steaks, spare ribs, chicken, lobster tail, or even a meatloaf, are placed on the cooking surface of the grill. The grill cover is then placed on topof the grill in order to hold the heat inside.


The approximate cooking times of each food are as follows:


Thin steaks-About three minutes on each side for rare, four minutes on each side for medium, and five minutes on each side for well-done.


Hamburgers-The same as for thin steaks.


Baked potatoes-About an hour, depending on the size; fork should be easily inserted in each potato when done.


Sweet corn-About thirty minutes, depending on size; corn should be tender, but not burnt.


Thicker steaks- About six minutes on each side for rare, eight minutes on each side for medium, and ten minutes on each side for well-done.


Spare ribs- About an hour; meat juices should run clear when done cooking.


Chicken (pieces)- About an hour and a half, depending on the amount;; poultry juices should run clear when done cooking.


Lobster tail- About twenty-five minutes; shell should have turned a bright red color.


Meatloaf-About thirty minutes for a one-pound loaf; meat juices should run clear when done cooking.


Here are some other tips for making your grilling experience a completely enjoyable one:


Store charcoal briquettes in a dry place. Do not store them in a damp area as moist briquettes will not light properly.


Always allow the charcoal briquettes to burn down to a white-colored ash before cooking.


Empty out the accumulated ashes in the bottom of the charcoal grill after each and every use. Make sure the ashes are completely cooled first.


Cover the cooking grill with a wide piece of aluminum foil, or two smaller pieces, before beginning to cook your foods. This will eliminate the job of having to scrub the grill after each use. After the cooking is complete, simply remove the foil and dispose of it properly.


Additional charcoal briquettes may need to be added if cooking foods for a long period of time. Do not touch the foods with the briquettes.

 

[lwestwise]

You are so sweet to get such detailed info for Ljda.

She is experiencing the Magic allready.

 

[Rhonda]

And don't panic - there is a stove/oven/broiler inside the cabin too!

Basically, you just put the charcoal in the bottom of the grill, pour lighter fluid all over it and start it with a match! Once the coals turn white, they're ready to cook over!

Put any kind of meat, or tinfoil packs of veggies on the grill and let 'em go! Watch carefully, and turn occasionally to keep from burning on one side. Just as if you were frying on your stovetop!

You'll get the hang of it. It's not hard at all.

 

[lidja]

Thanks so much for the information and encouragement. With the input from this board and the budget board, I got up the nerve to try grilling at the neighborhood park this evening as a trial run. We had corn-on-the-cob, hamburgers, and s'mores that were GREAT! And had it all wrapped up and packed up about 15 minutes before the raging thunderstorm blew through, so all in all, it was a success. I think we'll be usin' that grill at FW after all!

Thanks again, everybody!

Lidja
Cedar City, Utah

 

[Tuffcookie]

Hi Lidja!

I have been camping a couple times at FW. It was just me and DS. We had a dome tent and I wanted to experience "real camping" by cooking outdoors! Okay, maybe I wanted to relive my girl scouting days! Anyway, Reynolds now makes foil that is non-stick. I would use that to cover the grill surface with. Have fun!!!

TC