Dad's Charcoal Grilled Meat
Updated: Aug 28
Growing up, grilling was more than just a way to cook, it was my dad’s signature. He believed the best flavor came from cooking meat low and slow, over charcoal, with indirect heat. And honestly? He was right.
This recipe keeps that tradition alive. Whether it’s chicken, pork, or beef, a simple rub of olive oil and Sunday Dinner’s Daily Ration is all you need. The garlic, smoked paprika, and cracked pepper pair perfectly with the natural smoke of the grill, creating juicy meat with just the right amount of char.
The beauty of this style of cooking is that it gives you time. Time to sit outside, swap stories, and check in on the grill now and then. By the time the meat is ready, so is the gathering.
And just like my dad taught us, every good story starts at the table, or sometimes around the grill.
Dad’s Charcoal-Grilled Meat with Daily Ration
Dad’s method for juicy, flavorful grilled meat starts with Sunday Dinner’s Daily Ration and a charcoal grill. Cooked slowly over indirect heat and finished over the hot coals, this simple grilling method works beautifully for chicken, pork, or beef.
Prep: 15 min | Cook: 45–60 min, depending on meat | Total: About 1 hr 15 min | Serves: 4–6
Ingredients
3–4 pounds chicken pieces, pork chops, or beef steaks
2–3 tablespoons olive oil
3–4 tablespoons Sunday Dinner Daily Ration (about 1 tablespoon per pound of meat)
Instructions
1. Prepare the charcoal grill. Light the charcoal and allow the coals to heat until they're covered with a light layer of ash. Arrange the coals primarily on one side of the grill, creating a hot direct-heat side and a cooler indirect-heat side.
2. Pat the meat dry with paper towels. Lightly coat with olive oil, then season generously with Daily Ration on all sides.
3. Start with indirect heat. Place the meat on the cooler side of the grill, away from the hot coals. Cover the grill and let the meat cook slowly, turning as needed.
4. Finish over the coals. When the meat is nearly cooked through, move it over the direct heat for a quick sear. Grill just long enough to develop a browned, lightly charred exterior.
5. Check for doneness. Use an instant-read thermometer rather than relying on cooking time alone. Cook chicken to 165°F. Whole cuts of pork should reach at least 145°F followed by a 3-minute rest. For steaks, cook to your preferred level of doneness.
6. Rest and serve. Transfer the meat to a platter and let it rest for about 5 minutes before serving.
A Few Notes
Our easy rule: start with about 1 tablespoon of Daily Ration per pound of meat. Adjust to taste depending on the cut and how heavily you season.
Dad's secret was indirect heat. Don't rush the meat directly over the coals. Let the charcoal and smoke do their thing first.
Keep the grill covered during the indirect portion of cooking to maintain steady heat and smoky flavor.
Cooking time will vary considerably depending on the type, thickness, and cut of meat.
Bone-in chicken is especially good with this method, but it also works with pork chops and steaks.
That final trip over the hot coals gives you the charred edges without sacrificing the juicy center.
Approximate Nutrition
Nutrition will vary significantly depending on the type and cut of meat used. For the most accurate information, calculate nutrition based on your specific protein and portion size.
Made with Daily Ration
This is the kind of cooking Daily Ration was made for. Season generously, cook slowly over charcoal, finish over the hot coals, and let a good piece of meat speak for itself.
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