J&J Grill Masters

🪨 Charcoal

Beef · Direct + indirect fire

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🧂 Ingredients

🔥 Instructions

If the fat cap is very thick, trim it slightly. Score the fat in a crosshatch (diamond) pattern so the seasoning can penetrate.
Season the fat side generously with garlic and coarse salt. On the meat side, use only salt — and pepper if you like.
Get your charcoal going until you have a solid bed of coals. Place the picanha fat-side down over direct heat for 2 minutes. The fat will flare up — use that flame to flip and sear the other side immediately.
Continue flipping every 2 minutes to sear all sides.
Move to indirect heat and cook to your preferred doneness:

Rare4–6 min · 125°F (52°C)

Medium-Rare6–8 min · 135°F (57°C)

Medium8–10 min · 145°F (63°C)

Medium-Well12–15 min · 155°F (68°C)

Well Done16–20 min · 160°F+ (71°C+)

Remove from heat and wrap in aluminum foil for 10 minutes to let the juices settle.
Slice and spoon the resting juices over the pieces before serving. Enjoy!

🪨 Charcoal

Seafood · Chile marinade

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🧂 Ingredients

🔥 Instructions

Sauté the onion and garlic until golden. Add the morita and guajillo chiles (seeds removed) for a few seconds — just enough to wake up their flavor.
Transfer to a blender: add the sautéed onion, garlic, chiles, lime juice, a drizzle of olive oil, Huichol sauce, salt, and pepper. Blend until smooth.
Coat the butterflied shrimp thoroughly with the marinade. Let them sit for at least 15–20 minutes.
Grill over direct charcoal heat, 2–3 minutes per side, until the shrimp are opaque and lightly charred. Don't overcook — they go fast!

🪨 Charcoal

Chicken · Monterrey style

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🧂 Ingredients

🔥 Instructions

Get your charcoal going to a medium, steady heat.
Mix the softened butter with salt, paprika, black pepper, and a drizzle of olive oil until you have a paste.
Score the chicken lightly all over, then coat it completely with the butter rub — get under the skin too.
Crack open the beer and drink about half. Drop in a few sprigs of rosemary, thyme, a few garlic cloves, and 2 tablespoons of coarse salt into the can.
Stand the chicken upright on the beer can, inserting the can into the cavity from the bottom. Place on the grill over indirect heat.
Cover and cook for 1 hour, maintaining a steady medium heat. Don't peek too often — the steam inside does the work.
Carefully remove the can, lay the chicken flat on the grill, pour the remaining beer over it, and cook 5 minutes per side to crisp up the skin.
Rest for 10 minutes before carving. The meat should be fall-off-the-bone juicy.