BUYING GUIDE: Charcoal Grills

Make sure the grill has some sort of easy clean out feature:
Nobody wants to be stuck with a charcoal grill that has to be turned over to be cleaned out. One of the things you want to check for when buying a charcoal grill is some sort of easy clean out mechanism.

Make sure the grill design allows for adjustment of charcoal distance:
If you plan on buying a serious charcoal grill, one that will hopefully last you several years at least, then you will want to make sure that charcoal grill has a lot of cooking versatility. If the grill offers a way to adjust the distance from the charcoal to the food, the charcoal grill we be able to fulfill a more diverse role. This generally makes for a better long-term buy.

Check for durability:
If you are making a long-term investment in a good grill, you are going to want it to last. So, make sure that the charcoal grill you buy will be made out of a durable material (stainless steel is the best, but its a little pricy. 18 or 16 guage steel is also good.) Also, you will want to check the thickness of the charcoal grill. Make sure that the combination of material and thickness will make the charcoal grill you choose last.

Company that is reputable:
If the company you buy from is reputable, chances are you will get a better product. Companies do not become renoun by having horrible products. Also, with a reputable company, customer service and support will probably be better than that of a smaller company.

If you plan on shopping online, and aren't just browsing products, then you should call/write the company you plan on buying from, and get all the information you need on each grill you are considering. Don't be afraid to contact retailers to get more information on their products. That is part of their job. You should know enough about the grill you are about to purchase, both good and bad, to distinguish it from others on the market. That way, you can make an accurate and informed purchase decision, and be comfortable with it.

North Carolina Barbecue Sauce

This is the thin, vinegar sauce in the tradition of Eastern North Carolina. For a rough idea of the Western sauce, add 1 cup catsup, 1 teaspoon Worcestershire sauce, and ˝ teaspoon of cinnamon to this recipe. This is served over smoked pork in any form–sliced or pulled.

• 2 cups cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon crushed red pepper
• 3 teaspoons salt
• 1 ˝ teaspoons ground cayenne chile
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground white pepper

El Pollo al Carbon

The concept of marinating chicken in a spicy fruit juice and then char-broiling originated in Mexico and is becoming quite popular throughout the Southwest. The chicken is served with warm corn tortillas, fresh salsa, and a side of pinto beans. Customers then remove the chicken from the bones, place it in the tortilla, top with salsa, and enjoy. Note: This recipe requires advance preparation.

• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tomatillos, husks removed, chopped
• ˝ cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground habanero chile
• 2 small chickens, cut in half lengthwise
• Salsa of choice
• Corn tortillas