MAKE IT A COOKOUT
Charcoal BBQ recipes for your next gathering
Pick a recipe, build direct and indirect heat zones, and use a food thermometer to check doneness. COCO-BBQ coconut shell charcoal is made for outdoor grilling.
Classic Grilled Ribeye Steak
Ingredients
- 2 ribeye steaks
- 2 tbsp olive oil
- Kosher salt
- Freshly cracked black pepper
- Garlic powder (optional)
- Fresh rosemary for garnish
Instructions
- Preheat your grill using COCO-BBQ charcoal until the coals develop a light gray coating.
- Pat steaks dry and coat lightly with olive oil.
- Season generously with salt and pepper.
- Sear over direct heat, then finish over indirect heat as needed until the center reaches at least 145°F (63°C), measured with a food thermometer.
- Rest for 5–10 minutes before serving.
Smoky BBQ Chicken
Ingredients
- 8 bone-in chicken thighs
- 2 tbsp olive oil
- BBQ rub
- Your favorite BBQ sauce
Instructions
- Prepare your grill for indirect cooking.
- Coat chicken with olive oil and BBQ seasoning.
- Cook over medium heat until the internal temperature reaches 165°F (74°C).
- Brush with BBQ sauce during the last 10 minutes of cooking.
- Serve with grilled vegetables or corn on the cob.
Cedar-Plank Grilled Salmon
Ingredients
- Salmon fillet
- Lemon slices
- Fresh dill
- Olive oil
- Salt and pepper
- Shallots
Instructions
- Soak an untreated, food-safe cedar grilling plank according to its package instructions. Prepare your grill for indirect cooking.
- Season salmon with olive oil, salt, pepper, and fresh dill.
- Place the salmon and shallots on the prepared cedar plank, then place the plank on the grill over indirect heat.
- Cook until the thickest part reaches 145°F (63°C), checking with a food thermometer. Cooking time varies with thickness and grill temperature.
- Finish with fresh lemon juice.
Charred Vegetable Skewers
Ingredients
- Bell peppers
- Red onion
- Zucchini
- Mushrooms
- Cherry tomatoes
- Olive oil
- Italian seasoning
- Salt and pepper
Instructions
- Cut vegetables into similar-sized pieces.
- Toss with olive oil and seasoning.
- Thread onto skewers.
- Grill over medium-high heat, turning occasionally until lightly charred.
- Serve alongside grilled meats or as a vegetarian main dish.
Lamb Chops
Ingredients
- lamb rib or loin chops
- olive oil
- Maldon salt
- black pepper
- fresh rosemary, chopped
- fresh mint leaves
- fresh parsley
- lemon juice
- olive oil (for mint sauce)
- mint jelly
- red pepper flakes (optional)
Instructions
- Prepare your grill for direct cooking over medium-high heat.
- Brush the lamb chops with olive oil and season with salt, pepper, and rosemary.
- Grill, turning once, until the thickest part reaches at least 145°F (63°C), measured with a food thermometer.
- Let the lamb chops rest for 5 minutes before serving.
- Stir chopped mint and parsley into the mint jelly with lemon juice, a little olive oil and optional red pepper flakes. Serve with the lamb.
Tips for Better BBQ
Build a Proper Fire
Allow your charcoal to fully ignite before placing food on the grill. A light gray coating indicates the charcoal is ready.
Control Heat Zones
Arrange charcoal to create direct and indirect cooking areas for better temperature control.
Keep the Lid Closed
Opening the lid too often causes temperature fluctuations and increases cooking time.
Let Meat Rest
Allow cooked meats to rest before slicing to retain their natural juices.
Clean the Grill
Remove food residue after every cook to maintain flavor and improve cooking performance.
Use the Right Amount
Too much charcoal wastes fuel, too little limits heat — measure based on grill size and cook time.
Start with coconut shell charcoal.
Get COCO-BBQ in a 10 lbs box for your next outdoor cookout. Discover why we use coconut shells.
Shop COCO-BBQ charcoalUse a food thermometer and follow safe cooking temperatures. Grill outdoors only.