Instructions. 01 In a small bowl mix the peppercorns and salt. Coat the roast on all sides with the oil and season evenly with the peppercorn mixture. Allow the roast to stand at room temperature for 1 hour before grilling. 02 Soak the wood chips in water for at least 30 minutes. Medium rare = 130°F. Medium = 140°F. Medium well = 150°F. Well done = 160°F. 3. Remove the meat when it’s about five degrees away from the desired temperature. The meat will continue to cook upon being removed from the grill. Let the steak rest for 5-10 minutes before cutting into it to help preserve the moisture. Place the seasoned brisket on the indirect heat side of the grill, away from the coals. If desired, you can add wood chunks or chips to the coals to enhance the smoky flavor. Close the lid and let the brisket slow-cook for several hours, allowing the flavors to develop and the meat to become tender. 5. Maintaining the Temperature. Oil or butter the meat side of the lobster tail and place it face down over direct heat. Over medium heat cook the lobster tail for about 5-10 minutes. Next, flip the lobster tail over and finish cooking it over direct heat with the shell side down. Brush the lobster tail with melted butter. I mixed in some salt and pepper to my butter. Step 11. Insert a fork into the center of each potato. Remove the potatoes from the grill when the fork receives no resistance to the potato center, indicating tenderness in the potatoes. Pull off the aluminum foil and serve with your choice of potato toppings. See Resources for ideas. In a small bowl, combine dry rub ingredients. Use a fork to remove or crush any lumps that form. Apply dry rub across the pork surface, covering all sides. Work the rub into any folds or crevices on the pork’s surface. Place the pork tenderloin on your grill’s grates on the indirect side. Close the lid. High heat: 450°F to 550°F. Medium heat: 350°F to 450°F. Charcoal needed: ½ to 1 whole chimney to start, about 50 to 100 Kingsford® Charcoal Briquets, or light a pile of 2 to 4 lb.of of Kingsford® Charcoal Briquets. Light the coals using the Chimney Method; Using Lighter Fluid; or using Match Light® Charcoal Briquets. Position the chimney starter on the bottom of grate of your grill, and light the paper. You will have hot coals in 15 to 20 minutes. If you're using a gas grill, open the lid, turn on the gas, and light the grill. You want to get your grill up to 450 to 500 degrees before adding your patties. Set your grill to 325 degrees Fahrenheit. When cooking on a gas grill, preheat the burners on high for 10 to 15 minutes. Then, adjust the burners to medium heat to maintain the temperature at 325 degrees. If you are using a charcoal grill, arrange the coals on one side of the grill. Arrange the coals in a single layer, leaving a space in the This should take around 15 minutes. Dump the coals into one side of the grill, leaving the other side bare. Place your grill grate and clean it with a wire brush. Grilling the beef tri tip fat side up. Apply a direct sear with the grill’s hot side for 5 to 7 minutes. Repeat the process with the other side. TIHnkI4.