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by Pre Brands June 13, 2019
The charcoal grill offers a smoky quality to the flavor of food, which is why it is preferred by many grillers over the gas grill. However, there is some maintenance involved with getting the grill lit and keeping the charcoal hot. It can be a time-consuming task that may turn off someone just trying to grill up a couple of burgers for dinner but once you get the hang of the technique, it's worth it.
Charcoal grills allow any grill master to have control over the temperature of the grill which makes it an excellent option for smoking or slow cooking ribs or chicken legs. Two Zone grilling can be done easily also because you create your own heat source with the coals. Steaks and burgers are great picks to grill with two zone cooking because they take less time and can rest on the cool side.
A steak rubbed with sweet and smoky spices or a burger with a spicy Mexican flavored rub are perfect accomplices to a charcoal grill. Set aside some time and start experimenting.
No one likes to walk into a summer party, go over to the grill, set their eyes on a juicy cheeseburger and then realize it is surrounded by grill utensils that were left out in the winter and a rusty grill grate. Take a grill brush and go to town. Then wipe the grate with some high heat oil before you start grilling.
We recommend using a chimney to light a charcoal grill. For low heat cooking, fill the chimney 1/4 of the way, for medium heat fill 1/2 of the way, and for high heat, cooking fill 3/4 of the way. Do not fill completely.
Take the grate off your grill and put a small pile of about 5-6 pieces of charcoal in the center of the bottom of your grill. Cover this pile with lighter fluid and light with a long lighter.
Once the small pile is lit, place the chimney over the pile. This will start the rest of the charcoal in the chimney. When the top pieces in the chimney turn ashy, it is hot and ready.
Dump the hot charcoal in your grill. If you want to do a two-zone cooking method, move the charcoal to one side at this point. Replace your grate.
Put the lid on your grill once you have your charcoal lit. Use the vent on the top of your grill to control the temperature. Keep some hot charcoal lit in the chimney if you need to make your grill hotter later on. If you are making burgers or steaks, this is probably not necessary because the cooking time is a lot faster.
We recommend using the two-zone method when grilling. Grill your steaks or burgers on the hot side of the grill and then move to the cool side to rest. Always use a meat thermometer to test doneness. Check out our cooking chart for time suggestions and temperatures for the perfect medium rare (or rare or medium well). Enjoy what you grilled. It took some effort so savor the flavor a little extra.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."Tracy
"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"Mary M.
"These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"K.G.
"Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."Jeff S.
"First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."Lu H.