best food to cook on charcoal grill

Picture yourself standing in the backyard, a warm glow from the charcoal grill lighting up the evening. I’ve tested a bunch of options, and I know how frustrating it can be to find the right one. The key is a grill that offers versatility, durability, and ease of use without the hefty cleanup. That’s why I recently tried the groundbreaking Oklahoma Joe’s Rambler Tabletop Charcoal Grill – 19402088.

This compact beast packs a solid 218-square-inch cooking area with cast-iron grates for those perfect sear marks. The adjustable charcoal tray and lid-mounted temperature gauge give you control over heat levels, which is crucial for everything from quick burgers to slow-smoked ribs. Compared to the portable Kosher Cook Disposable Portable Charcoal Grill, the Rambler offers more control, better heat retention, and built-in features that truly elevate your grilling game. It’s perfect for a variety of foods—meats, veggies, even delicate fish—and handles high heat with ease, making it versatile for all your grilling adventures. After thorough testing, I can confidently recommend it for anyone serious about great outdoor cooking.

Top Recommendation: Oklahoma Joe’s Rambler Tabletop Charcoal Grill – 19402088

Why We Recommend It: This grill stands out with its heavy-duty steel construction and a sizable 218-square-inch cooking grate, ideal for cooking multiple items at once. Its adjustable charcoal tray and lid thermometer allow precise temperature control—something the portable options lack. While the Kosher Cook disposable grill is convenient for quick, small outings, the Oklahoma Joe’s Rambler offers unmatched control, durability, and versatility, making it the best choice for serious grilling.

Best food to cook on charcoal grill: Our Top 3 Picks

• Kosher Cook Disposable Portable Charcoal Grill – Best for On-the-Go Grilling
• Royal Gourmet CC1830S BBQ Charcoal Grill and Offset Smoker – Best for Versatile Cooking and Smoking
• Oklahoma Joe’s Rambler Tabletop Charcoal Grill – 19402088 – Best for Small Space and Quick Grills

What Types of Meats Are the Best for Charcoal Grilling?

The best types of meats for charcoal grilling include:

• Steaks: Steaks are ideal for charcoal grilling due to their rich flavor and tender texture. The high heat from the charcoal creates a beautiful sear on the outside while keeping the inside juicy and flavorful.
• Chicken: Chicken, especially thighs and drumsticks, absorbs the smoky flavor from the charcoal and remains moist during cooking. Marinating the chicken beforehand can enhance its taste and help it cook evenly over the hot coals.
• Pork Chops: Pork chops are another great option for charcoal grilling, as they develop a nice char while retaining their juiciness. The smoky flavor from the charcoal complements the natural sweetness of the pork, making it a delicious choice for outdoor cooking.
• Ribs: Ribs, whether baby back or spare ribs, benefit from the slow cooking process that charcoal grilling allows. The low and slow method breaks down the collagen in the meat, resulting in tender, fall-off-the-bone ribs with a smoky flavor.
• Sausages: Sausages are perfect for grilling because their fat content keeps them juicy, and they can be cooked quickly over direct heat. The smoky aroma from the charcoal enhances the spices in the sausages, making them even more flavorful.
• Lamb Chops: Lamb chops are a delicious option for charcoal grilling, as the high heat helps to caramelize the exterior while keeping the meat tender and juicy. The unique flavor of lamb pairs wonderfully with the smokiness of charcoal, especially when seasoned with herbs.
• Fish: Firm fish like salmon or tuna can be grilled on charcoal, benefiting from the intense heat and smoky flavor. Using a grill basket or foil can help prevent delicate fish from falling apart while still achieving a delicious char.

Which Cuts of Beef Stand Out for Charcoal Grilling?

The best cuts of beef for charcoal grilling are known for their flavor, tenderness, and ability to withstand high heat.

• Ribeye Steak: This cut is well-marbled, providing a rich flavor and juiciness that makes it perfect for grilling.
• T-Bone Steak: Combining both tenderloin and strip steak, the T-bone offers the best of both worlds with its robust flavor and tenderness.
• Sirloin Steak: A leaner option, sirloin is still flavorful and can be grilled to perfection, making it a popular choice for those looking for a healthier cut.
• Flank Steak: Known for its intense beefy flavor, flank steak is ideal for marinades and quick grilling, making it a favorite for fajitas.
• Brisket: While traditionally smoked, brisket can also be grilled, yielding a smoky flavor and tender texture when cooked slowly over indirect heat.

The ribeye steak is particularly favored for its abundant marbling, which melts during grilling, enhancing its taste and moisture. Its tenderness makes it an indulgent option that is hard to resist.

The T-bone steak features a T-shaped bone with meat on both sides, offering a combination of textures and flavors that grill enthusiasts love. The tenderloin side is buttery soft, while the strip side provides a firmer bite.

Sirloin steak is more economical and lower in fat compared to ribeye and T-bone, making it a great everyday grilling choice. It can be seasoned simply or marinated for added flavor, and it grills quickly.

Flank steak is a favorite among those who enjoy strong beef flavors, and its grain structure allows it to absorb marinades well. When grilled quickly and sliced against the grain, it becomes tender and flavorful.

Brisket, while typically associated with low and slow cooking methods, can be grilled using indirect heat for a unique flavor profile. The key to success is patience, allowing it to develop a nice crust while keeping the inside juicy.

What Chicken Options Are Tastiest When Grilled on Charcoal?

When it comes to grilling on charcoal, some chicken options stand out for their flavor and texture.

• Bone-In Chicken Thighs: These are favored for their rich flavor and juicy meat, which remains tender during grilling. The presence of bone helps to retain moisture, making them less likely to dry out compared to boneless cuts.
• Chicken Drumsticks: Drumsticks are perfect for the grill as they have a higher fat content, which contributes to their flavor and succulence. Their shape allows for even cooking and they can easily be coated with marinades or rubs for added taste.
• Whole Chicken: Grilling a whole chicken can yield impressive results, especially when spatchcocked (butterflied) for even cooking. This method allows the skin to get crispy while keeping the meat juicy, and it can be infused with spices and herbs for a delicious flavor profile.
• Chicken Breasts: While they can dry out more easily than darker meat, marinated chicken breasts can be incredibly flavorful when grilled. Using techniques like brining or marinating can help maintain moisture, and grilling them over direct heat can create a nice char and smoky flavor.
• Chicken Skewers: Skewered chicken pieces are versatile and cook quickly on a charcoal grill. They can be mixed with vegetables and marinated for extra flavor, allowing for a fun and customizable grilling experience.

How Can Different Cuts of Pork Be Perfectly Grilled on Charcoal?

The best cuts of pork for grilling on a charcoal grill include:

• Pork Chops: Pork chops are a versatile option that can be grilled to achieve a nice caramelization and smoky flavor. They can be bone-in or boneless, and marinating them for a few hours enhances their tenderness and taste, making them a favorite for many grill enthusiasts.
• Pork Tenderloin: This cut is known for its mild flavor and tenderness, which makes it ideal for quick grilling. It cooks relatively quickly, so it’s important to keep an eye on it to prevent drying out, and using a marinade or rub can add depth to its flavor.
• Pork Ribs: Baby back ribs and spare ribs are great choices for grilling due to their rich flavor and tender texture when cooked properly. They benefit from a long, slow cook on the grill to break down the connective tissue, often complemented by a flavorful dry rub or barbecue sauce.
• Pork Belly: Pork belly is a rich and fatty cut that becomes wonderfully crispy when grilled over charcoal. It can be sliced into thick pieces for direct grilling or cooked slowly to render out some of the fat, resulting in a delicious contrast of textures.
• Shoulder Steaks: Cuts from the shoulder, such as picnic shoulder or pork butt, are often budget-friendly and flavorful. While they require longer cooking times, they can be delicious when grilled low and slow, allowing the fat to melt and the meat to become tender.

Which Vegetables Shine on a Charcoal Grill?

The best vegetables to cook on a charcoal grill include:

• Bell Peppers: These colorful vegetables caramelize beautifully when grilled, enhancing their natural sweetness. Their sturdy texture allows them to hold up well over the high heat of charcoal, making them ideal for skewering or grilling directly on the grate.
• Zucchini: Zucchini has a mild flavor that absorbs the smoky aroma of the grill, and its high moisture content helps prevent it from drying out. Sliced into thick rounds or long strips, it cooks quickly while developing a nice char and grill marks.
• Asparagus: This tender vegetable cooks evenly on a charcoal grill, and the direct heat brings out its earthy flavors while maintaining a slight crunch. Grilling asparagus also enhances its natural sugars, creating a delightful balance of sweetness and savory notes.
• Mushrooms: Grilled mushrooms are a savory delight, absorbing smoky flavors and becoming juicy when cooked over charcoal. Their meaty texture makes them satisfying, and they can be cooked whole, halved, or skewered for easy handling.
• Corn on the Cob: Grilling corn in its husk or directly on the grill creates a sweet, smoky flavor that is irresistible. The high heat caramelizes the natural sugars, resulting in a deliciously charred taste that enhances any barbecue spread.
• Eggplant: Eggplant’s unique texture allows it to absorb flavors well, making it a great candidate for grilling. When sliced and brushed with olive oil, it develops a rich, smoky taste and a creamy interior that contrasts beautifully with its charred exterior.
• Onions: Grilled onions become sweet and tender, with their natural sugars caramelizing under the heat. Cutting them into thick slices or wedges helps them hold together on the grill, making them an excellent addition to any grilled dish.

Are There Specific Veggies That Benefit from Charcoal Grilling?

Certain vegetables truly shine when cooked on a charcoal grill due to their ability to absorb smoky flavors and achieve a desirable char.

• Bell Peppers: These vibrant vegetables caramelize beautifully on the grill, enhancing their natural sweetness. The high heat of charcoal grilling brings out their flavors while also adding a slight smokiness, making them perfect for adding to salads, sandwiches, or as a side dish.
• Asparagus: Grilling asparagus allows it to retain its crispness while developing a smoky flavor. The direct heat from the charcoal enhances its natural earthiness, and the charred tips add a delightful texture and taste that pairs well with various proteins.
• Eggplant: When grilled, eggplant becomes tender and creamy, with the charcoal imparting a rich, smoky flavor. Slicing it into thick rounds or planks helps it hold its shape on the grill, making it an excellent choice for appetizers or main dishes.
• Corn on the Cob: Grilling corn brings out its sweetness and creates a slightly charred exterior that enhances its natural flavor. The smoky aroma from the charcoal complements the sweetness of the corn, making it a summer favorite for barbecues and gatherings.
• Zucchini: Zucchini absorbs smoky flavors exceptionally well, and grilling it brings out its mild taste while adding a satisfying char. Cutting it into planks or thick slices allows for even cooking and makes it versatile for salads, pastas, or as a side dish.
• Mushrooms: Grilled mushrooms develop a meaty texture and deep, umami flavor when exposed to charcoal heat. Their ability to absorb marinades and seasonings makes them a delightful addition to skewers or as toppings for burgers.
• Onions: Grilling onions caramelizes their natural sugars, resulting in a sweet and smoky flavor profile. Whether sliced into rings or wedges, they soften beautifully on the grill and make an excellent accompaniment to a variety of grilled meats and vegetables.

How Should Corn on the Cob Be Grilled for Maximum Flavor?

The best food to cook on a charcoal grill includes various methods and techniques to enhance flavor.

• Soaking in Water: Soaking corn on the cob in water for at least 30 minutes before grilling helps to prevent it from drying out during cooking. This method also allows the kernels to steam slightly, enhancing moisture and tenderness when cooked on the grill.
• Husk on or off: Grilling corn with the husk on can create a natural steam environment, preserving moisture and adding a subtle smoky flavor. Conversely, removing the husk allows for direct exposure to flames, resulting in a charred, caramelized exterior that intensifies the sweet flavor of the corn.
• Use of Butter and Seasoning: Brushing the corn with melted butter or oil before grilling can add richness and help seasonings adhere. Experimenting with spices such as paprika, chili powder, or garlic powder can elevate the flavor profile, making the corn more delicious and appealing.
• Grilling Time and Temperature: Cooking corn over medium-high heat for about 10-15 minutes, turning occasionally, ensures even cooking and prevents burning. Keeping an eye on the corn and rotating it allows for a perfect char and ensures the kernels become tender without losing their crispness.
• Finishing Touches: After grilling, adding toppings such as cotija cheese, lime juice, or fresh herbs can enhance the flavor dramatically. These finishing touches not only add creaminess and zest but also provide a delightful contrast to the sweetness of the corn.

How Can Fruits Be Grilled for Unique Flavors?

Grilling fruits can enhance their natural sweetness and add a smoky flavor, making them an excellent choice for charcoal grilling.

• Pineapple: Grilled pineapple caramelizes its sugars, resulting in a sweet and smoky treat. Cut the pineapple into rings or wedges, brush with a little oil or honey, and grill until charred, which can be served fresh or used as a topping for desserts or savory dishes.
• Peaches: Grilling peaches intensifies their sweetness and adds a delightful smoky flavor. Halve the peaches, remove the pit, and brush them with oil or butter before placing them cut-side down on the grill, cooking until grill marks appear and they soften slightly.
• Watermelon: Grilling watermelon transforms its texture and flavor, making it surprisingly savory. Cut into thick wedges, grill for a few minutes on each side, and serve as a side dish or salad component, as the heat brings out a unique, refreshing taste.
• Apples: Grilled apples take on a warm, soft texture and rich flavor that complements both sweet and savory dishes. Core the apples, cut them into thick slices, and toss with cinnamon and sugar before grilling to enhance their natural sweetness.
• Figs: Grilling figs amplifies their sweetness and creates a delightful contrast with their soft texture. Simply cut the figs in half and place them cut-side down on the grill, allowing them to caramelize slightly, which is perfect for serving with cheese or in salads.

Which Fruits Are Best for Caramelizing on the Grill?

The best fruits for caramelizing on the grill include:

• Pineapple: This tropical fruit has high sugar content, which caramelizes beautifully over heat, creating a rich and sweet flavor. Grilling enhances its natural juices, making it a perfect topping for desserts or savory dishes.
• Peaches: When grilled, peaches develop a smoky sweetness and their flesh softens, adding a wonderful texture to salads or desserts. The sugars in peaches caramelize quickly, creating a lovely char that intensifies their flavor.
• Watermelon: Grilling watermelon may seem unconventional, but it transforms the fruit’s texture and flavor, making it sweeter and more complex. The heat caramelizes the sugars, creating a unique dish that pairs well with feta cheese or balsamic glaze.
• Bananas: Grilled bananas become soft and gooey, and their natural sugars caramelize to produce a deliciously sweet treat. They can be served on their own or with ice cream for a delightful dessert.
• Figs: Figs are naturally sweet and become even more flavorful when grilled. The heat enhances their sweetness and creates a delicious contrast between the warm, soft interior and the slightly crispy exterior.
• Apples: Sliced apples caramelize well on the grill, adding a smoky flavor that complements their natural sweetness. They can be used in both savory and sweet dishes, making them versatile for grilling.

How Can Grilled Fruits Be Used in Meals?

Grilled fruits can add sweetness, texture, and a unique flavor to various meals.

• Pineapple: Grilled pineapple becomes caramelized and enhances its natural sweetness, making it an excellent addition to savory dishes like tacos or served alongside grilled meats.
• Peaches: Grilling peaches enhances their juiciness and brings out a smoky flavor; they can be served with yogurt, added to salads, or used as a topping for desserts like ice cream.
• Watermelon: When grilled, watermelon takes on a savory flavor and firmer texture, making it a refreshing addition to salads or served as a unique side dish with feta cheese.
• Apples: Grilled apples soften and develop a wonderful caramelized exterior, making them perfect for desserts or as a sweet side dish paired with pork or chicken.
• Bananas: Grilling bananas brings out their sweetness and can be served warm with a drizzle of honey or used in desserts like grilled banana splits.

What Unique Foods Should You Consider Grilling on Charcoal?

When using a charcoal grill, certain foods can take on a unique flavor and texture that enhances the grilling experience.

• Steaks: A classic choice, steaks benefit from the high heat of charcoal grilling, which creates a perfect sear and locks in juices. The smoky flavor adds depth and complements the natural richness of the meat.
• Vegetables: Grilling vegetables like bell peppers, zucchini, and corn caramelizes their natural sugars, resulting in a deliciously sweet and smoky flavor. The high heat also helps retain their crunch while imparting a charred exterior that enhances their appeal.
• Chicken Thighs: Unlike chicken breasts, thighs are more forgiving on the grill due to their higher fat content, which keeps them moist and flavorful. Charcoal grilling gives the skin a crispy texture while infusing the meat with a rich, smoky taste.
• Pineapple: Grilling pineapple brings out its natural sweetness and adds an irresistible caramelized exterior. The heat softens the fruit, making it perfect for desserts or as a savory side to grilled meats.
• Fish: Fish, especially varieties like salmon or tuna, can be grilled to perfection over charcoal, which provides a unique smoky flavor. Using a grill basket or foil can prevent sticking and ensure even cooking, allowing the fish to stay moist and tender.
• Pizza: Cooking pizza on a charcoal grill offers a unique, smoky flavor and a crispy crust that is hard to replicate in an oven. The high heat of the grill mimics a pizza oven, allowing for a perfectly cooked pie with delicious charred toppings.
• Sausages: Sausages are ideal for grilling because the heat renders the fat, creating a juicy and flavorful bite. The charcoal imparts a smoky flavor, and the grill marks enhance visual appeal while providing a satisfying texture.
• Tofu: Marinated tofu can absorb the smoky flavors from the charcoal, making it a delightful option for vegetarians. Grilling tofu creates a crispy exterior while keeping the inside tender, making it a versatile addition to any meal.

How Can You Achieve a Smoky Flavor in Pizza on the Grill?

Cast Iron Pan: A seasoned cast iron pan can help achieve a crispy crust while also trapping smoke and heat. When preheated on the grill, it creates a perfect environment for the pizza to cook evenly while absorbing smoke, resulting in a deeper, smoky flavor throughout the pizza.

What Are the Best Practices for Grilling Seafood on Charcoal?

The best practices for grilling seafood on a charcoal grill ensure delicious flavors and proper cooking techniques.

• Choose Fresh Seafood: Opt for the freshest seafood available, such as fish, shrimp, or scallops. Fresh ingredients not only enhance flavor but also improve texture and moisture retention during grilling.
• Marinate or Season: Marinating seafood in a mixture of olive oil, herbs, and spices for at least 30 minutes can infuse flavors and help prevent sticking. Simple seasoning with salt and pepper can also enhance the natural taste of the seafood.
• Preheat the Grill: Properly preheating the charcoal grill is crucial for achieving a good sear and cooking evenly. Allow the charcoal to reach a steady medium-high heat before placing the seafood on the grill.
• Use a Fish Basket or Grill Mat: To prevent delicate seafood from falling apart or through the grill grates, consider using a fish basket or grill mat. These tools provide a stable cooking surface and make it easier to flip the seafood without damaging it.
• Monitor Cooking Time: Seafood cooks quickly, so it’s essential to keep a close eye on cooking times. For fish, look for an opaque color and flakiness, while shrimp should turn pink and curl slightly when done.
• Avoid Overcrowding: Leaving space between pieces of seafood on the grill allows for even cooking and proper heat circulation. Overcrowding can lead to steaming rather than grilling, which may result in less desirable textures.
• Let it Rest: After grilling, allow the seafood to rest for a few minutes before serving. This helps retain juices and enhances the overall flavor and tenderness.

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