Grilling on a Saturday night

Here is what I'm cooking now while listening to Jose's Radio Show! Golden potatos, corn on the cob, and Caribbean Jerk Chicken.

Marinaded Chicken

Today, we have my favorite: grilled chicken marinaded with Lawry's Caribbean Jerk. I put 1 pound of skinless-boneless breasts or thighs into a 1 gallon zip lock bag with half a bottle of marinade. I massage the bag to distribute the marinade, roll the bag to remove all the air, then zip it shut.

Beef Loin Tri-tip Steak

The tri-tip steak is my favorite cut of meat. The preparation is to pat McCormick Montreal Steak Seasoning on to both sides of the steaks. The meat marinates while you wait for the briquets to start.

Shown is after the first turn and corn on the cob in the husk.

Starting the Briquets

The preferred technique is a little lighter fluid in the throat of a volcano shaped pile. When it's going it's like your science project. It lights first in the center of the pile. This technique works with a small amount of lighter fluid so it doesn't create soot and smoke. Using newspaper in a chimney starter makes too much smoke.

The Basics

The basic equipment for my backyard BBQ is this old 22 inch Weber kettle.

It is fired with Kingsford briquets, lighter fluid and kitchen matches.