That is quite interesting. On one hand, looking up definitions online, I see that you are right. On the other hand I suspect that if I polled 1000 people - by showing them a picture of a grill and asking them what it’s called - I would honestly expect everyone to say it’s a BBQ.
If you showed the same 1000 people this
they’d say it was a rabbit. 
Are you on some sort of hare trigger? 
I’m all ears btw.
Wow, you guys never disappoint. Sometimes, you overwhelm, but you never disappoint. Just Kidding. Thank you guys so much!
The grill is a rectangle of about 12" x 8 1/2". Pretty small. I went to Home Depot but the only chimney they had was very big. Also, I can’t seem to find charcoal except in two giant bags. Geez.
I know I prefer dry rub to wet sauce except on ribs maybe. Thanks again guys, I’m looking forward to my first meal.
I agree with all this.
I think this will vary regionally, as well. That said, I’d call it a grill, so there’s 1 out of 1000 already.
I wonder how regional that is. Mrs. L (native of South Texas, anglo, German descent) always refers to it as a BBQ pit.
I grew up calling it a BBQ, but talking with people from other parts of the country on line has convinced me to call it a grill.
Jumping straight to the bottom of the thread. I also endorse a chimney starter. No lighter fluid residue taste, and better for the environment since you’re not using fluid.
Full disclosure: I’ve been using a propane grill. Charcoal tastes better, but considering it’s just the two of us and The Missus doesn’t eat much, the propane grill is more practical.
I was at Lake Havasu once, and some college students were on Spring break. They put charcoal in their grill, doused them with lighter fluid, lit the fire, and then almost immediately put hot dogs on to cook. Don’t do this, for reasons probably discussed in one of the posts I didn’t read.
Sous vide for two hours, light a small bag of charcoal on fire wait for ashes to fall
just to sear steaks for 2 minutes?
At that point skip the the grill and just use a torch to color the the meat.
OP you can do this! Get a chimney for sure. Good long tongs and a flipper. The chimney will be full of hot coals so a sueded glove up to your elbow will protect your arm until you get used to picking up the lava like chimney to dump on the grate.
Slap those raw meats on your clean grill cover and let it go for five minutes or more than flip the steak. Finish another 3-5 minutes let it rest on a plate for 5 more.
Q
Corn on the cob I trim outer some leaves and long stalk. Soak in water 30 min. Will steam up and cook in like 20 min. No need to pull silk first it will all clump together and slide off cob easily but it will be hot!
Similar to my experience, but speaking as someone with McDonald’s experience, when they said I was working “the grill” I found myself standing in front of a flat top. A quick google says:’
noun
- a metal framework used for cooking food over an open fire; a gridiron.
- INFORMAL
subject (someone) to intense questioning or interrogation.
So I think there’s some wiggle room. It may be like how in some areas they use “soda” and others call it “pop” but still others refer to carbonated drinks as “Cokes,” regardless of the actual brand.
PS-The best tongs I have for grilling came from the restaurant supply section of a Sam’s Club. Sturdy!
Now you’re down into hibachi range.
Perfect for one person, actually. You’ll use less charcoal and clean-up will be a snap. If your grill is one of these, chicken and fish are going to become your go-to proteins.
One thing I’ll mention, since no one else has so far, is especially with chicken (and even with dark meat) you’ll want to consider a good, pre-grill brine. Chicken, fish, and lean pork, especially thicker pieces, can get overly dry on a grill, especially if your grill is small enough to have difficulty with fully distinct hot and less-hot sides. Brining adds flavor of course, but gives some protection against overly dry final product.
For basic pork/chicken/fish, I like a basic brine: salt, sugar, rosemary, sage (and of course water). But the internet abounds with options and you’ll be able to dial in your flavor of choice quickly. Generally I go for a few hours (2-4) in the brine, drain, and pat very dry before going on the grill.
A torch is what I use, but not everyone has a torch. Plus, grill marks are nice.
My point remains, it’s difficult to grill a steak rare.
One device I have seen people (who know what they are doing) use is a “chimney starter” (open metal thing with holes in it) but with a long handle attached so that, after it has warmed up, the user can swing it in long vertical arcs or around in circles (centrifugal force keeps the coals from flying out) to get that forced convection.
Good tip. I usually make my own brine, but I had some leftover pickle juice I saved and I’m brining some chicken right now for a Mother’s Day grill-up! So, if you have it, pickle juice may work for an easy quick brine. It’s my first time trying pickle juice as a brine, so I’ll report back the results.
My only concern is, I want to give the chicken a dry rub too, so I think I need to go very easy on adding salt to the dry rub because it could get too salty with he pickle juice.
Well, I think I had a fairly successful first use. I used lighter fluid because I couldn’t find a small chimney. I made a small pile and got a good little fire going, then waited until the coals were mostly white before grilling.
The corn was tender and good. The burger had a nice char and a great center. I will use this little grill a lot this season.
How can one sous vide without a machine?
With ziplock bags, hot water, and a thermometer.
Ok thanks, sounds easy enough.
Re: Chimneys. When I was a kid, they didn’t have chimney starters. (Or if they existed, I never saw one.) Dad used to buy MJB coffee in three-pound cans. After removing the bottom of an empty can, he’d pierce the side of the can all the way around the bottom with a church key. He’d make a bale out of a coat hanger and put it on the top. I’ve made one of these, and they do work (as they did when I was a child). But a store-bought chimney starter works much better.