Weber's Ultimate Grilling by Jamie Purviance

Author:Jamie Purviance
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781328592767
Publisher: HMH Books
Published: 2019-04-22T16:00:00+00:00

Honey-Teriyaki Glazed Baby Back Ribs

The Snake Method on a Charcoal Grill

This method with a daunting name is a clever way to keep a fire burning low and slow for hours without needing to replenish it. You arrange the briquettes in a snake-like curve around the perimeter of a charcoal grill, and the fire burns slowly from one end to the other (like a bomb’s fuse in an old cartoon), getting neither too hot nor requiring a lot of babysitting. Here’s how to do it.

First, make sure the bottom of the grill is swept clean of ashes and the bottom vents are wide open so the fire will get plenty of air. Then form two rows of briquettes, neatly packed and touching, around the perimeter of about half of the charcoal grate. The longer the snake, the longer the fire will last. Stack two more rows on top of the first two rows, to create a charcoal configuration that is two briquettes wide and two briquettes high. Arrange four or five wood chunks in a row over one end of the snake. This is where you will start the fire.

In a chimney starter, light 10 to 12 briquettes. Meanwhile, place a disposable foil pan on the charcoal grate next to the snake and fill the pan about three-fourths full with warm water. When the briquettes are covered with white ash, use tongs to pile them carefully over the “head” of the snake, near the wood chunks.

Set the cooking grate in place, close the grill lid, and adjust the damper on the lid so the vent is about halfway open. Preheat the grill until the temperature falls between 250° and 300°F. Brush the cooking grate clean, then place your food in the center of the grate so no part is directly above the snake. Use the damper on the lid to control the airflow and temperature of the fire. Sit back and listen to that grill hiss.

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