Dad's Charcoal Grilled Meat
- Sep 14, 2025
- 1 min read
Updated: Sep 22, 2025
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.
Notes
1
Prepare a charcoal grill for indirect cooking (coals on one side).
2
Pat meat dry, rub with olive oil, then season generously with Daily Ration.
3
Place meat on the cooler side of the grill. Cover and cook until nearly done (internal temp: chicken 160°F, pork 145°F, beef to preference).
4
Finish by searing briefly over direct coals for charcoal. Rest for 5 minutes.
Instructions
3-4 lbs of chicken pork or beef
3 tbsp olive oil
2 tbsp Sunday Dinner Daily Ration
Grilled Meat
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Charcoal Grilled Meat
Grilled low and slow over charcoal, this family grilling recipe is seasoned with Sunday Dinner’s Daily Ration. Inspired by Dad’s backyard cooking style, the indirect heat method keeps meat juicy while infusing it with smoky flavor. Perfect for chicken, pork, or beef.
4 -6 Servings
320 kcal
Prep Time
15 min
Cook Time
45-60 min
Rest Time
5 min
Total Time
60 - 90 min depending on cooking method
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