The barbecue is an essential technique for cooking food: there is often nothing simpler. You don’t always need fancy gadgets – just food and fire. By cooking right in the coals of a fire (like the rib eye roast below), you take the simplest foods and turn them into something special. You only need quality charcoal or embers from a hardwood or fruit tree fire. You can then simply place the food directly in the embers… That’s it.
Cooking in a cast iron skillet is another wonderful way to cook. Cast iron can get very hot and retains heat for a long time. It’s also a great way to make sauces.
Here, I’m sharing the simplest barbecue techniques that use a minimal amount of kit, which means anyone can achieve delicious results. Very few tools are needed; I think a 22 inch kettle barbecue is just about the best place to start as a barbecue novice because it will provide you with a good opportunity to learn your fire control techniques.
Regardless of how you choose to install the charcoal in your barbecue (for example, two-zone cooking, where one third to half of the cooking zone is directly over the coals), you should never cover the entire base. There should always be a safe, charcoal-free area under the grill. That way when the fat starts to come out of the food and drip onto the charcoal, you have a place to move the food so it doesn’t catch fire. This zone is called the indirect cooking zone.
One essential piece of equipment that I encourage you to purchase is a digital probe thermometer, which is used to measure the internal temperature of foods. There are many brands available, but most serious grills have a Thermapen on them at all times because they are reliable, precise, and fast.
Many barbecues are trial and error, and blend wonderful live fire cooking techniques. Be bold, be confident, and have fun.
Food and Fire: Create Bold Dishes with 65 Outdoor Cooking Recipes by Marcus Bawdon (Dog ‘n’ Bone, £ 14.99) is out now
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This notice was published: 2021-06-02 15:34:37