how to build a tailgate charcoal grill

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Barbecue

A spit barbecue at a street fair in New York City's East Village known as "Ternera a la Llanera " from the Colombian flatlands
A barrel - shaped barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to cook pork ribs and "drunken chicken" slowly.

Barbecue or barbeque[1] (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia and New Zealand, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to the cooking apparatus itself, or to a party that includes such food. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

Barbecue has numerous regional variations in many parts of the world. Notably, in the Southern United States, practitioners consider barbecue to include only indirect methods of cooking over hardwood smoke, with the more direct methods to be called "grilling".

In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat—known in the U.S. and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called smoking.

The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.

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How to Clean a Charcoal Grill


Instructions

Difficulty: Moderately Challenging Step1
Remove the grates and anything else from inside the grill and clean out the ash and old coals in the bottom. Be sure that the grill is cold and the embers are out to prevent anything from catching on fire. Take a small shovel or scoop, remove the ash and throw it away.
Step2
Clean out the inside of the grill with a thick rag, paper towels or newspaper, and water or a cleaning solution. A water hose is a good way to give the inside of a grill a good rinse. It is not necessary to get the inside of the grill spotless, but cleaning it up will make it look better and getting rid of some of the grime can prevent the grime from burning and negatively affecting the taste of food.
Step3
Wipe off the outside of your grill. This is mostly cosmetic. You can probably just wipe it off with a wet rag. Be careful not to use an abrasive cleaning method such as a wire brush or baking soda on a painted grill as it can remove the paint.
Step4
Place the grates of the grill on newspaper, spray them with oven cleaner and let them sit for a few hours. This will help remove the grime and build-up on the grates and reduce the amount of elbow grease it takes to get them clean.
Step5
Scrub the grates with a damp cloth or sponge. Rinse the grates after you clean them off and let them dry before placing them back into the grill.
Step6
Use preventative measures and good cleaning habits through your grilling season to keep the grill from building up too much grease and grime. Wipe the grill down after using it, keep the old charcoal and ash cleaned out and use a wire brush or sponge to clean the grates after each cooking. Be sure the grill is cool enough before you start cleaning so you do not get burnt.