Ironically enough, it’s the volatile compounds in the food, not in the briquettes, that are responsible for charcoal grilling’s distinct flavors. As the meat heats up, it releases drippings that strike the super-hot charcoal and combust with a tsss and a burst of flame (check it out in the video above---it’s beautiful). Those drippings are full of fats and oils and sugars and proteins that vaporize and rise back up into the meat whence they came.
In addition to its practical benefits, using a charcoal basket can elevate the flavors of your grilled dishes. The ability to arrange charcoal for two-zone cooking opens up a world of culinary possibilities, enabling you to sear and then move food to a cooler section of the grill for indirect cooking. This method enhances flavors, giving meats that coveted smoky char while keeping them tender and juicy.
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