How to Grill

hey kids how are you today uh there's been a lot of requests for how to grill and so i thought i'd go ahead and show you how i grill it doesn't mean it's the only way but at least this could and this should get you started uh if you've never done it before um help you with propane tank so you're not scared of what that looks like and then also so i used to have a charcoal grill and so i know how to start charcoal and i have a little mini weber so i'll show you how to start charcoal i might even maybe cook a couple hamburgers on that but it's just a little mini weber that we use for camping uh but i use propane tank just because it's so easy i think it does uh i think the food does taste better on a charcoal grill it's just if you're entertaining a lot of people it's kind of hard to keep the coals hot and keep things going um where a propane tank is pretty uh pretty friendly for that and it's pretty easy to get it started and all that so um anyway but before we do that i have a dad joke for you so did you hear what happened to the cannibal that showed up late to the barbecue they gave him the cold shoulder so anyway let's get started so for the brats what we like to do before we put them on the barbecue is we actually boil them with uh in water and beer uh i've tried uh like an ipa and that didn't turn out as good so i mix it with a lager so it's like half and half water and lager and let that boil for a while that way you know you know they're cooked plus it picks up a nice additional flavor uh and so you can get away with uh you know you don't have to buy an expensive bra we just get generic ones at the store and then when when these are boiling i usually poke holes in them too okay and then we boil them for probably about 15 minutes and we a lot of times we'll buy these at the store and then we boil them ahead of time and then we just uh stick them in the freezer so they're ready to go um but we didn't have any right now so i went ahead and bought some more and thought i'd show you this so all right so we'll just bring that to a boil let it boil for 10 or 15 minutes and then you know they're cooked and it adds a nice flavor with that beer so uh it's getting close once it boils yeah you want to boil for about 10 minutes once it's actually up to the boiling point so i just poke holes in it too to get all that flavor inside there too also because when you go to cook these and if they haven't been popped and you go to eat it it can shoot out some some hot juices too so it's good to poke holes in it so we're getting close um in about probably another five minutes we should be good okay so they've been boiling for about 10 minutes um so i'm going to go ahead and remove them you could boil them and let them simmer you could turn down the heat and let it simmer for even longer to probably pick up a little more flavor but i 10 minutes is usually pretty good once it starts boiling about 10 minutes um so i'm just going to go ahead and remove them and i'm probably so i got two packs here um and i'm just going to go ahead and probably cook just because i'm just trying to show you i don't have people coming over i'm just probably gonna cook like four of these um and then i'll probably freeze the rest uh because i don't have people coming over and i just want to kind of show you the the technique that i used um this is what we do again so if you got away that's fine i never ever want anybody to people anybody to think that my way or the highway um this is just a way that we've learned so hopefully you can learn from this and then perfect it for for how you like it so all right so we'll just remove those and let that cool off and then um i can take the ones that i'm gonna actually cook and bring them out and then i'll let the other ones cool off um then i'll put them in a freezer bag and put them in the freezer okay so i'm just going to show you my propane tank here so if we take it and it's closed right now see it's got an arrow on here that says closed closed that way open that way okay so as long as it's closed i can loosen that up so if i needed to just if i was gonna attach this all you have to do is just stick the new one in put this on here and tighten this up okay then we um and then we need to turn this to open in order to have the propane come through this line and go up to our grill okay so all we do is just open that up okay set that back in okay so here's what my grill looks like i haven't turned anything on yet i just wanted to kind of show you what it uh the pieces that you have right so we have the grill let's set that up to the side and then the other grille and these are just shields right here right and those just remove so um at the end of the season you always wanna you can just use soap and water hot water and soap and you can try vinegar too and baking soda i try not to use uh chemicals too much just because yeah especially when you're dealing with food right so try to stick with natural stuff so so those just sit on top of there and then these are your burners right and periodically you'll need to replace these because they just wear out um because the heat and then the cold you know when it sits during the winter pretty soon they get brittle and those things all break but they're fairly easy to to replace their um we call them modular because it's just a piece that you pull out and stick another piece back in right so i thought i'd just show you what that is and then there's the sparker over here when you push that this thing actually lights or causes a spark which causes this burner to light up and then i turn this burner on uh on that side once that one's lit okay i just wanted to show you a close-up of that real quick so all right so um this is from my german heritage uh i like sauerkraut and so i put a little sour put about half about a cup of sauerkraut and then that apple cider uh apple cider pouch like the pouch that you make to make apple cider around christmas um just one pouch and then i put some apple cider vinegar and i have this nice uh this nice uh hot plate on the side here so all you do is you just let's turn it to start light it up and then there we go i want to put it on its lowest setting this thing is a little bit hot um and so uh it's probably better to actually let it simmer for a while but um i'm gonna go ahead and we'll see how this goes it might might start boiling pretty quick because this control just doesn't have anything lighter than uh then pretty hot so all right so as you can see my grill is pretty clean it's always a good idea to clean it after each use because if you don't next time you come to it it's funky and you try to clean it and it's not good to um you know wire brush isn't great for cleaning a grill because if you leave little wires behind those can end up in the burger and not it's not good for you i have found that you can clean this part of the grill uh with an onion if you just put an onion on it and run it back and forth it works pretty well but for this i usually so i pull these out of here and i i clean them with soap and water and you could use a wire brush if you need to but just then make sure you remove anything left hanging on here because you don't want that right so okay so we got that going let's go ahead and start the brats so i'm going to turn that on and the way mine works is you turn it to start i push this button to ignite it there's a little button on the side here let me adjust the camera yeah so this little button right here ignites it right let me turn it back off and i'll start it up again okay so i'd go like that put it to the light push that there it lit up if it didn't light right away and you had this on it could be that your igniter is crusty or old and you want to be careful with that because if you turn this on the propane's coming out it's coming out it's coming out and then when it finally ignites it so i just got to be careful with that because you don't want the the um the propane just running free until it finally ignites because it could create a big flame anyway the way mine works is this one lights this uh grille on that side and then i go ahead and turn that on and it'll light them both okay and so i'm going to use tongs classic dad right got a snap not the tongs so and then i'm going to put some brats on this side get these going okay so we got that let's get that started right now i have both my uh dials on hot the high setting so i'd like to turn those down to about medium just like that actually um even before we put the props on i'm getting ahead of myself here let's do this i like to heat up the grill first so let's heat this guy up first and we'll go ahead and turn it we'll close it and then i have this temperature gauge on here i usually i like to get up to 350 or so and just let it kind of warm up and then once it gets there then we'll start okay okay so we're getting close it's almost up to 350. i went ahead and turned the heat back up just i want to get that nice and hot before i do anything okay so it's right about 350 so then i can go ahead and open that up again i like to cut this back down probably about half the heat okay so now i'm going to go ahead and throw those rots on okay i'm only cooking four for now just because i don't have anybody coming over but i wanted to show you this video so um and i'm also gonna make a couple hamburgers and some corn and some steak so we're gonna have plenty of food for just me and my wife so uh so that's one of the things we want to do here's a so i got some corn too corn is great on the barbecue and there's a couple ways you can do this corn is fairly forgiving i'm going to go ahead and throw a couple on here just like that and get away with that you could unwrap it and throw it directly on i've i've got a couple that i've unwrapped and i could throw those directly on but what i'd like to do with these i like to put a little butter on them i'm gonna um put some butter on and then i'm gonna wrap them in uh aluminum foil okay it's just a little bit of butter might be a little much okay nothing fancy right okay that guy on there another one butter's good he could add butter or something that's uh usually makes it a lot better i even may have gotten to where i'll add butter to my steak into my hamburger just uh butter's good you know probably not the greatest for you but you know may as well live when you live right just gotta be smart enjoy life uh yeah just don't overdo it life is a balance right so we're gonna go ahead and shut this for a little bit here i had to turn this guy uh got my nice chimes there with my with my tools in the back um i had to turn this thing off because it was just getting too hot like i said i think that's probably a better thing that you could probably go ahead and do inside and most barbecues i don't even think have this i thought it was kind of a cool thing but the temperature on it it just it just kind of runs hot and there's no dial to really dial it down so i just wanted to show you that feature um so we'll let this thing we'll let these guys kind of kind of go for a little while and again with the brats we boil them in beer so they're already cooked um it's just nice to put them on here and add that nice char to them at the on the outside so i might go ahead and throw my hamburgers on the on the other grill and i'm gonna have to get that one started too with the charcoal so let me show you how that's done okay so this is my mini weber um that i have and again we use it for camping and there's a little tray down inside right there's a little tray and that's where the charcoal is gonna go and then this is called uh i think it's a chimney starter it's what they call it best invention ever you don't have to use uh lighter fluid um because lighter fluid um i haven't had great luck with it too but also it uh you know takes how the food tastes as well so i just dump this in here [Music] dump the charcoal in there i don't have a whole lot of charcoal my propane barbecue right so we got those going at the same time let's leave that alone so now all you do hopefully i have enough charcoal here to actually cook my burgers so i don't have paper and then it's amazing how uh this gets things going for you get the charcoal going for you remember how he talked about air you got to make sure you got airflow not cram too much up inside here you got airflow and that'll get those um those charcoal briquettes nice and toasty for you and then you can add other ones too okay leave that alone and let it get going yeah perfect um and then i'm gonna go back to my other barbecue okay so things are looking good we can go ahead and flip these guys over okay um okay those are looking pretty good i might put that in the back i think it gets a little hotter in the back of my barbecue so put those back there and let them sit okay showing you a few different ways you can cook things um obviously you can i could cook the burgers on here too you can cook shish kebabs with we normally will add like chicken get a skewer and just add chicken and then peppers and pineapple and you can just get creative with all kinds of different stuff and then marinate it maybe in teriyaki sauce but again at the end you just want to make sure you keep your grill clean so that way you're not dealing with having to come back out and scrape it later so um i realize you get caught up in the moment um so um it's just a good thing to um clean your grill when you're once you're done i realize everybody's drinking and having a good time and uh you know you're excited to get food in your belly and because you've been smelling it the whole time but it's good to just go ahead and clean that grill as soon as you're done and you don't have to worry about it next time and all you do at the end i have this a piece of wood here you can just just run it over it and scrape it off scrape off all the um stuff hanging on and then you're good next time thanks for less work all right so things are looking good the broths are probably getting pretty close to being done and we want to close that just so uh that corn cooks because corn will take take a little bit longer for that um okay let's see oh my charcoal briquettes they're kind of they're getting a little bit warm we'll see so i just wanted you to see what this does so that it just lights it up i thought i had more charcoal briquettes um again i just don't barbecue with choco briquettes anymore so uh i wish i had more because you can kind of pile those in there and then when you dump them out you just don't mount on that little tray and that's what this handles for too you just pick this up and go like that so right now they're flaming on but we want to let them turn into embers basically right so they're coals instead of flames and then we're able to put them down and then we can put our we put our rack on right and then burgers on top of there so it looks like it still needs to go again there's just not a whole lot of embers down inside there so not a whole lot of charcoal just because i didn't have a whole lot i thought i had more on hand but anyway i mean you'd be able to figure it out but this chimney this charcoal chimney is the way to go all right so my brothers are basically done they're basically done here again they're already cooked on the inside and you don't want to get these too hot because you don't want the flames coming up but those uh those guards that i showed you before they should keep it from flaming on but if stuff's dripping on it they can still start a fire so you want to stay stay close to it it's also not a bad idea to have a water bottle on hand to put out the flames too right just to be safe so we're looking pretty good with those guys they're just about done i had to got multiple things going on at once so i had to turn this down a little bit because it was just getting too hot so it's good to just let that simmer for a while and then what i do with brats is i'll put i have my my brats that are in the beer and then i have them they're cooked in the beer right boiled in the beer and then i add the my sauerkraut and then i also like to add uh actually let me go get that mustard and i'll show you what mustard i use okay here's the the mustard that i like to use i use this uh mustard with the sauerkraut and the brats that's how i like them you know some people like i like onions too onions are good another thing you could do on your grill is you could get a aluminum foil and kind of make a little pan out of aluminum foil and then put onions inside of it with butter that's really good uh we've done that before there's just lots of you know you can get creative if you're not scared of of what the the propane tank everybody's kind of scared of connecting the propane tank and you you know it's good to be a healthy fear of certain things that can do some damage isn't a bad thing right so uh anyway once you know it's hooked up good and then you're good to go see look at this thing it's boiling like mad and it's on the lowest setting so let me turn that off uh okay so i'm gonna remove the brats we'll let these guys go a little longer and hopefully i can start making some my hamburgers on the other on the charcoal grill all right let's go ahead and just remove these guys they're they're funny good again we already cooked them on the inside um just want the outside to look good gotta love that getting hungry all right so those guys are all good pull them off set them off to the side so that's good along with uh the sauerkraut sauerkraut's good so we'll go ahead and close this so these so the corn can cook a little bit longer and we'll just leave it on the on the medium setting and let's see how my charcoal or cuts are looking good so here let's swap over to this guy now okay so this is what this looks like inside here now can you see that how they're nice and hot again don't don't have a ton of them but let's go ahead and do that so we'll go ahead and dump those you know this handle is really helpful if you're dumping a lot of a lot of coals down inside there okay so that guy's good and just be careful this thing's super hot now that's why you got this shield here and then this thing can kind of keep you away from it don't touch that it's really hot okay set that guy off to the side let's put our put our grill back on okay and this type of grill again with a with an onion you're you're pretty good um because uh but this with a thicker grill with the cast iron grill and not so much but i think these work really well uh so um let's go ahead i already kind of cleaned it earlier so let me throw these on you want to get a good burger too um because if you don't these are actually frozen burgers from costco they're an angus burger and i've noticed when i've used them before that they don't uh they don't shrink because if you get a cheap burger um they'll they'll shrink up on you and then they end up being this little fat thing uh anyway even though you tried i try to you know i'll i'll make my own but i've made my own burgers before i i'll put an egg in sometimes and i'll put kind of mix it all up together and then compact it and add some spices let me show you the spice i like to use so i use i use this montreal steak sauce here let me lift this up a little bit so i'm not ducking i use this montreal steak sauce it's the bomb it is really really good uh it really brings out the flavor it works good for hamburger and then i use it for uh for steak as well so probably gonna try to make a couple steaks or um a little bit later too got plenty of food but we can always eat it tomorrow so um anyway so let's go ahead and shake some of this on another thing you know you can experiment yourself try it try different things yourself and just see what you know whatever works for you just salt and pepper is good um and then you could put butter on there too that's really good um so i'm gonna go ahead and throw the top back on this guy and let it cook and there's a vent right here um i usually kind of leave that just a little bit open or i close it so um either way you can just play around with that it's been a little while since i used this so i can't remember exactly the settings that i used but all right so let's take a look at this we got our we got our corn i'm sure it's it's doing good so takes a little while um if you had corn in the microwave but that's actually pretty good it's thrown in there for two or three minutes that's really good corn on the cob so all right let's keep that guy like that all right we're we're golden we could eat some eat some brats if we wanted to and we'll just kind of keep an eye on this guy and i'll get my my spatula for that okay um take a break and come back okay so i'm back checking on this guy i might not have enough charcoal for this um but we'll see hopefully it'll cook it if not i can always just throw it on the bubbler on my other barbecue okay flip that guy over okay put that back on for a little while okay i'm gonna go ahead and throw some steaks on here too okay so um i'm gonna go ahead and throw some steaks on here too just to get those cooked up for us um so um whenever you're handling meat raw meat uh when you're dealing with hamburger you do want to make sure hamburgers cooked thoroughly because um the hamburger you know when they make hamburger they chew it up and mix all kinds of different things up with it right but when you're cooking steak you can get away with that's why you can get away with a rare steak or a medium rare because it's sliced right off and it's pretty clean uh with hamburger though um you definitely want to be careful and make sure it's cooked thoroughly you also uh chicken you know make sure chicken's cooked all the way through we're a little bit overkill with that we'll actually um boil the chicken ahead of time um probably don't need to but that's what we do just to be safe um and then whenever you're dealing with meat too be aware of the utensils you're using when you're when you're touching that raw meat too right so um anyway i'm gonna go ahead and throw this steak the steaks on here okay and then here's my steak okay throw that guy on there i'm gonna go ahead and add some butter as well okay and then that montreal steak seasoning is amazing so um let me go get something to wipe my hands here okay so um i'm gonna go ahead and just use up this butter and then we'll just wash this out but i like to add a little butter right across the top butter's gotten a little bit hot but don't you know don't do this yourself with your butter at home and then go back in and put that butter dish in because you're touching raw meat right so just be aware of that i'm just going to go ahead and use this and then i'll get rid of the rest of the butter okay right just like that what happens is i i've found um you know you go to a restaurant and the food is amazing and then you wonder why it's because they don't you don't know how much butter they put on or whatever or sugar they've added or whatever so it tastes amazing and then you know you get home and you try to replicate it and it doesn't turn out near as good because you're conscientious of what you're putting on it right you're conscious of it what's the right word there um so anyway uh so again we're gonna go ahead and add our steak sauce or our steak seasoning okay montreal that's the bomb i usually put so much of this stuff on that you can i find a lot of it down below later when i go to clean my grill all right so let's lift that cook for a little while we'll go ahead and close this looks like it's not gonna quite close i'm gonna move it back just a little bit here a little pam actually works really good on this too so you can keep things from sticking that way all right just line those guys up and let's put that down and i kind of have it on medium heat and again i got this thermometer so i can pay attention to that and let it i usually like to have it be like at 350 for ah probably seven minutes and then i flip it over and then do another seven minutes but you know it's whatever you want to do when you're dealing with steak let's take a look at our hamburger it's looking pretty good um i might have to move it over let's see okay so let's go ahead and see what we got here we've got such little briquettes down below let's see yeah again just to be safe i probably will go ahead and finish it off over there the main thing i wanted you to see with the charcoal grill was that chimney starter because that's way better than a lighter fluid so okay so it's about 350 it's been there for about seven minutes so now i'm just gonna go ahead and flip it up take a look keep an eye on our corn our corns looking good again corn is pretty forgiving so you don't have to be i don't think you need to be too concerned about it you just don't want it lightened on fire as well okay keep turning that guy around now we can go ahead and flip these guys looking good all right anything there oh we're lighting on fire that butter okay i think that's seasoning too a little flammable turn that upside down but the butter for sure is okay how's that butter dripped down there it's lighting lightning you can always set some stuff off here for now let's get that out of the way okay now let's do the same thing with these with the butter on the other side the butter and the montreal steak excuse me okay okay sprinkle that seasoning on okay now i think i can go ahead and move those back down that was the fire stop back down there oh nice and juicy that butter makes helps to make things tender so we'll go ahead and close that down and we'll get it up to 350 again turn that up a little bit i had to turn it down because the fire so get it up to 350 and then we're ready to eat okay so the steaks steak should be done now the corn is probably done as well so we can go ahead and just remove that um i'm just gonna get a plate [Music] and i'll just pull those guys off of there you know it all depends on how you like your steak you can cook that longer if you were going to cook it longer i'd probably turn down the heat but i think it's looking pretty good right about now okay i might cook it my wife likes to cook um longer so i'm probably going to cook a couple of them longer and then uh i'll pull a couple off okay all right and the corn is done too so i'm gonna go ahead and pull that off i'm sure this corn is done i might let the other corn just sit there for a while still just to make sure it's done okay everything's kind of getting a little hot um i'm gonna go ahead i am gonna transfer those hamburgers over to here because it doesn't look like they're quite cooked so [Music] okay so we'll let that cook for a little longer now okay so um some people like to put cheese cheese on and let it melt i normally just like to put the cheese on at the end after the um when i put it on my burger but to each his own right everybody likes little things a little bit different so the steaks are still going these are probably done so i'm going to go ahead and remove those and then i'm going to show you what i put on my burger and my broth okay okay so here's our spread everything that we cooked got the steak back there i'm gonna go ahead and do a brat and i'm probably gonna do a burger just to show you what i put on that steak is pretty straightforward uh got the corn that's how that corn came out that was in there nice looks good smells good when i unwrapped that um so for the for the brat you want to use a good bread okay and then i just put that guy in there and then i put let's see i'm probably gonna end up using that i need a tongue for it to get it out okay that's that guy and then add a little bit of the the beer and brought mustard right okay that looks awesome and then for my burger what i normally do is i'll add i like to add ketchup everybody does things a little bit different right this is what i like though ketchup i always like dill pickles i have a few of those guys some people like sweet pickles i like sweet pickles for certain things not for burgers though okay and then i like an onion put an onion on there and i like mayo too okay and then i don't normally like mustard um just regular mustard some people do i don't um but let me go ahead and grab one of them burgers okay again i like to put the cheese on afterwards i like that guy and then i like some lettuce there you go looking good all right we're ready to eat so now that everything's off of the grill i go ahead and i use that's what i use this wood for um a little effort now will pay off later right the grill's still hot be careful if you're touching anything okay so that's about it so it's ready to go the next time okay and the last thing we want to do is we want to turn that propane tank off right just for safety reasons so we have it open right now we just close it okay we're just closing it so now when we go to light it next time you got to make sure you close it because otherwise you're going to be fighting it and there's no propane coming up to it so you always close it and then when you get ready to barbecue again you open it back up okay all right so hopefully that gives you the confidence to try this for yourself and just play around with it and hopefully you'll be better than me at this that's the goal right so take what you've learned from me and then go further right that's that's the goal so just want to empower you to try things that maybe you're a little intimidated by so there we go i hope this was informative thanks for watching and god bless you