Before sharing some tips for barbecuing here's a little trivia history about the briquette. Something you can share with your friends while standing around the grill.
The briquette, as we know it today, was first invented by Ellsworth B. A. Zwoyer in Pennsylvania around 1897. In 1920 Henry Ford, using the "Zwoyer process" created his own version of the briquette by using the wood and sawdust that was leftover from making his cars. In fact, he popularized his briquette by selling them along with his cars. Some dealerships had large spaces where they showcased products from Ford Charcoal. Later, Ford Charcoal became the Kingsford Company, where they commercially produced charcoal briquettes. Oh yes, Kingsford was Ford's brother in law. So Ford concentrated on making cars and Kingsford become the Kingsford Charcoal company.
Now for some BBQ Chicken Recipe Tips...
Here's a great tip for checking the level of heat of a charcoal fire:
Hold your hand, palm side down, about 6-inches over the charcoal fire and count "Mississippi 1, Mississippi 2, Mississippi 3…" You could also use the "one-thousand-one, one-thousand-two" method but for myself, using "Mississippi" has a little more zing to it.
If you have to pull your hand away by "Mississippi 2" (2-seconds), the fire is very hot. "Mississippi 4" is medium hot. Anything over Mississippi 6 (6-seconds), you need to add more briquettes. If the fire is too hot, just spread the briquettes out.
Next, a simple tip for adding a special unique flavor to your BBQ chicken:
When you're just about done cooking toss some Rosemary sprigs or un-peeled garlic onto the coals. The hot goals will release the aromatic oils of the Rosemary and garlic which in turn will coat your BBQ with a nice added flavor.
The "don't-crowd-your-grill" tip:
You need to have enough space on the grill for each of the pieces of meat to get enough of the hot air for cooking. You'll also need the extra space to make it easy for turning the meat. Ideally, you'll want to turn the meat once when you feel it's half way through it's cooking. And also, when you turn the meat, you should see those familiar grill marks cooked into the meat. Above all you want to avoid "charring" your meat. Charring is when you burn the fat so it looks just like a charcoal briquet-color wise.
Why do you want to avoid this?
This charred meat contains carcinogens that may cause cancer. So if it does happen, you should cut away the charred meat or in some instances, you may have to toss the whole piece. Better that than tossing your life into a higher cancer risk.
How to add and retain more juicy-ness tip:
When your done cooking, cover the meat in foil. It will still continue to cook and retain it's moisture.
Okay. That's all for now. Please browse the site for more specific barbecuing tips that can help make your BBQ's one of your family and friends favorite time together.