How to BBQ better
Don’t get burned might be the first piece of advice for most novice BBQ’ers, but Elouise Hobbs has a series of tips for those who want to take their grilling beyond the standard panic-buying of cheap petrol station charcoal.
Barbecue season is well and truly upon us, but before you head to the supermarket to buy a disposable charcoal-filled tin, take two minutes to read this guide on how to create the perfect barbecue – which is guaranteed to free you from burnt offerings and help you to create the summer dinner of your dreams.
Gas barbecues are fine – easy to control, generally quicker – but if you are bothered about flavour, nothing can beat a charcoal barbecue. The type of charcoal you use changes the taste – lump-wood is readily available and will give a natural woody flavour. And if you want to capitalise on the smoky flavour, you can add some wood chips to the mix – hickory and oak for pork and fish, cherry and apple wood for other meats.
And remember, standard briquettes may be the go-to firestarter, but they’re usually filled with chemicals and all sorts of nasty little things. Real charcoal is the way to go. Finally, if you want to trap the flavours that you have just built up and help the barbecue keep a constant temperature, you will need a lid for the barbecue.
Get the barbecue going by lighting a match and dropping it in. Patience is key here: make sure you wait until the coals are white hot (they should look grey and glowing) before you start cooking. Cooking on flames is the perfect recipe for burnt outsides, raw insides and a high possibility of your guests leaving with food poisoning.
Should you feel brave and want a simple test for temperature, hold your hand about 12cm above the grill. If you can comfortably hold your hand there for six seconds, it’s at low heat. When it gets down to four seconds, it’s at medium heat and you’re ready to start cooking.
Make sure you have some heavy-duty tongs and an oven glove on hand ready to turn your meat, fish and veg at steady intervals. For meat and fish, try to marinade the night before so that the flavours aren’t overpowered. For vegetables, the best technique is to slice thinly and grill straight away. When cooked, add seasoning and olive oil but not before.
Once you have mastered these simple tips and laid the foundations, you are close to achieving the allusive perfect barbecue. Now, all you need to sort out is some barbecue weather!