Question about grilling w/ charcoal?

Your not supposed to start when the coals get hot your supposed to put your charcoal in the pit/firebox add your lighter fluid (unless they are match light) let the fluid soak in and then light it.... you then leave for maybe 15 minutes while it gets the coal completely heated up and all the fluid has had a chance to burn off.... then you put the meat on. It doesn't matter how much fat drips down if you have enough charcoal and it was allowed to heat up properly. (you know the charcoal is ready for the meat when the little chuncks are completely white/gray If you see any black or red then they aren't heated up completely.

If nothing else trying using a sheet of aluminum foil on the gids and put the steak on that. You will still get grilled taste and some grill marks on the steak. The juice will stay under the steak by using the foil.

Also make sure charcoal is piled correctly and you have enough in place to keep them cooking properly.

This is just going to take some extra prep time on your part. Start by trimming excess fat from around the cut of meat. Rinse meat in cold water and pat-dry with a clean towel or paper towel. Apparently you are trying to cook a really thick piece of meat. If that is the case, then you can apply a 'rub' to the exterior of the meat and place directly over the coals. Remember, once the outside of the meat is cooked over the hot coals, the rest of the cooking can be done with indirect heat (ie: coals on one side of the grill, meat on the other, lid closed.

Hope this helps.

The coals are hot even if there aren't flames on them, Get a stick and stir the coals to spread the heat. If they're still red, underneath the white, they are still cooking. Make sure you USE the lid that the grill comes with, because it spreads the heat more easily.

PS. Make sure you sprinkle that steak with meat tenderizer and a little bit of pepper and stab it all over with a fork. Maximize tenderness...

I've been grilling for 35 years, never had that happen. Are you using enough coals? When the coals are lightly covered with gray, they are ready to use. At this point, if you place your hand over the grill it should be so hot that you move your hand away after about 3 seconds. Usually, this takes about 15 minutes after they have been lit.

My guess is that you have insufficient heat in the coals to start with and perhaps not enough of them.

From experience any drippings will steam off instantly. Try patting them dry before throwing them on the grill.

your not letting the charcoal heat up enough..you need to wait until its the hottest it can be, then put your steak on and it wont put it out...make sure your meat has been thawed out so there is not as much water..

an extra layer of charcoal will fix the problem. nothing thick. also try mixing charcoal with briketts