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Barbecuing

Barbecuing has become an essential part of the British Summertime but it’s origins are further afield.

Essentially, smoke has been used for preserve meat for thousands of years and contrary to popular belief, barbecuing was not invented by the Australians!

What sort of barbecuer are YOU?

Fast and Furious? You want convenience and you want it fast. A gas Barbie is up your street. No waiting around for the charcoal to burn, just one push of a button gets things going! The temperature is controlled and you can get cooking immediately. Fabulous!

The Outdoor Warrior? You can’t beat the great charcoal taste of outdoor cooking. Notoriously slow to start, the barbecue you’re after will lend themselves to the male dominated ritual of hanging over it with a few bevies waiting for that perfect moment to sear the meat!

Covered Kettle Barbecues

The round shape of the covered kettle barbecue reflects heat on to all surfaces and thus cooks food evenly. The cover keeps out oxygen reducing flare ups which are caused by fat falling on the fire. They also help to keep the smoke inside which adds to the charcoal smokiness of the food flavours.

Hooded Barbecues

Usually rectangular in shape, these lidded barbecues are set on wheels. They are pretty sophisticated with temperature gauges, air flow regulators and movable grates that will help to control heat circulation. They are very popular and very easy to use.

Disposable Barbecues

Cheap and cheerful, a great way to cook outdoors on the spur of the moment. Most are filled with charcoal and firelighters and are excellent for impromptu occasions. They can be chucked in the back of the car, as a ‘just in case’ and chucked away afterwards without the need for cleaning and general maintenance.

Types of Cooking

Charcoal

Charcoal burns for about 45-60 minutes. Depending on what you’re cooking, you may need to add more coals during the cooking process, so it’s important that your fire is big enough to cope with the amount of food you intend to cook.

Direct Cooking – this means that the food is cooked directly over charcoal bricks. This can be either covered or open, depending on the size of the food. The food should only be turned once whilst cooking.

Indirect Cooking – the charcoal bricks are placed either side of the food rather than underneath it. Whole meats can be cooked in this way without the fear of burning the outside and being raw on the inside.

Gas

Direct Cooking – the food is placed directly over the heat source to seal it and keep the flavours in and only turned once in the cooking process.

Indirect Cooking – this type of heat is used to cook food through rather than seal it. The burners are lit at either side of the food rather than underneath it.

THE GOLDEN RULE FOR SUCCESSFUL BARBECUING

Always cook the right food in the right way! Simple really, but it’s a must.

Open Barbecuing – this means that the cover to the barbecue is not used. By keeping the barbecue open, the coals actually burn hotter as a breeze occurs. This method is perfect for cooking small items, such as chops, sausages and burgers, as the heat seals the food quickly and locks in the flavours.

Covered Barbecuing – This type of barbecuing is suitable for larger pieces of meat, whole fish and racks of lamb. The barbecue is covered which, in turn, reduces flare-ups that will char the outside. The circulating air ensures that the food is cooked evenly and thoroughly.

SAFETY FIRST!!!!!!

Never squirt petrol or any other lighter fluid directly onto a barbecue. It will flare up and can overwhelm you. Be very careful and sensible and use lighter fluid BEFORE you have started the barbecue – before the flame has come into contact with it.

Don’t put lighter fluid in a warm place – always keep it is a safe and cool place.

It goes without saying to keep children and animals away from the barbecue. Both are unpredictable so you need to be vigilant!!!

Never leave a barbecue to it’s own devices. Firstly your food could burn, but more importantly, it is dangerous to do so.

Use long handled cooking tools to ensure safety to the chef!

When lifting the cover off a barbecue, lift it away from you rather than toward you. You’ll end up with a black face, and possible burns if not – not a good look!

Don’t move the barbecue until the coals are cold. It takes a long time to cool, so don’t be in a hurry to move it around. Just relax after all your hard work!

PRACTICAL HELP

Preparation

Depending on the type of barbecue you have, allow between 15 to 60 minutes to prepare the Barbie for your food. If a gas barbecue is used, it won’t need as much in terms of preparation and getting the temperature right, as a charcoal Barbie. As a guide, food that requires up to 60 minutes cooking time, then a bed of coals two layers deep will be required. For cooking times longer than this, another layer of charcoal should be added, allowing 10-15 minutes to get it up to temperature.

Tip! Before lighting the barbecue brush the grill pan with a dab of vegetable oil to bring out the taste!

Types of Fire Lighters

Firelighters – simple, clean and easy to use, these white bricks are stacked on the charcoal and will light quickly.

Kindling – Rolled up newspaper and dry twigs make the best kindling. These are intermingled with the charcoal and lit in the normal way. Circulating air will help the fire grow. When this occurs, more coals can be added until they are hot enough to spread around the barbecue.

Fire Starter Liquid -This is now very common, but it does need to be burned off completely before the food goes onto the grill as it can leave a very chemically taste on the food. It is essential that this liquid is squirted onto the barbecue coals BEFORE LIGHTING as the flames from it can travel back extremely quickly and become very dangerous very quickly. Treat this with respect! Lighter fluid should never be squirted onto hot coals either.

Types of Fuel

Briquettes – made from wood, sawdust, coal and sand which are bound together with a petrol-type substance.

Charcoal – Made of lumps of wood which burns hotter and cleaner than briquettes. They say that charcoal is ready for cooking on when 80% of it is covered with grey ash!

Wood Chips – Chunks of wood can be used, but this will burn quicker than charcoal.

You can always use herbs and nuts to scent the smoke from the barbecue. All these items have been used:

Dried Thyme, Bay Leaves, Rosemary or Lavender. These can be placed directly on the coals or on the grill pan itself.
Pecan nuts, Almonds, or Brazil nuts can be used. Soak them for about 20 minutes and chuck them on the coals.

HOW DO YOU COOK YOURS?

Ever had a sausage so black you didn’t know what it was? Ever had a chicken thigh charred on the outside and raw in the middle? This section is dedicated to those who need help with temperature control!

HOT - The coals should be red and glowing at this heat with some of them turning grey and ashen. There will be some spats of flames. The types of food suitable for cooking at this temperature are:

Chicken Breasts
Fillets of Fish – Tip! To skin a fish just dip your hands in water and then a bowl of salt so as to get a firm grip of the skin!
Sausages – Tip! When cooking sausages, place them on a skewer which will help you turn them over easily!
Hamburgers - Tip! For hamburgers that are cooked right through, poke a hole in the centre when forming them. If you like your hamburgers rare on the inside, simply add an ice-cube in the centre.

MEDIUM – A thicker layer of ash occurs with the coals still glowing red occasionally. The temperature is much lower than really hot as you can hold your palm over the top of the grill for a little while. The types of food suitable for cooking at this temperature are:

Chicken legs and drumsticks

Ribs

COOL – A much thicker layer of ash forms with no red glow. This temperature is excellent for the cooking of whole meats such as:

Whole chickens
Legs of Lamb
Whole Foil Wrapped Fish

TOOLS OF THE TRADE

Wire Brushes – Indispensable to cleaning the barbecue after use.

Basting Brushes – Long handled ones are best and safest for basting food whilst cooking.

Skewers– perfect for kebabs and easy cooking of sausages.

Meat Thermometre– Brilliant for checking that large joints and whole pieces of meat are done.

Tongs – Suitable for moving coals and for turning food whilst cooking.

Oven Tray – for removing food from the barbecue when cooked and for transporting to the table.

Forks and Spatulas are also widely used.

Spray Bottles – for keeping any flames from the barbecue at bay!

BARBECUE RECIPES

FISH

It’s not always easy to cook fish on a barbecue as the fish can quickly disintegrate. Try using firm white fish cut into steaks or fillets. They can be marinated for about an hour beforehand and grilled simply. Salmon can be wrapped in tin foil along with some thyme and lemon slices, and placed on the barbecue. Whole fish can be prepared in advance, wrapped in foil and placed over a moderate to cool hooded barbecue to cook through evenly.

MEAT

Any lean, not too thick cuts of meat will do well grilled on a barbecue. Beefburgers, pork sausages, cutlets and steaks will do well when marinated for about an hour before grilling.

KEBABS

Any combination will do – fish, fruit, meat and vegetables. The beauty of cooking this way is that the cuts of meat or fish are very small – therefore the meat is cooked and the vegetables still retain their fresh, crunchy texture. For maximum flavour, the food should be marinated beforehand and assembled just prior to cooking. They will normally take about 20 minutes to cook through.

POULTRY

Roasting spits are handy for barbecuing whole chickens, but they fare equally well when cooked under a hooded barbecue over a moderate-low heat.

ACCOMPANIMENTS TO YOUR BARBECUED FOOD

Green Bean and Feta Salad

Russian Salad

Chipotle Sauce