There are actually three basic methods of cooking food on a barbecue; they will differ in line with the
amount ofperseverance is required from you, the chef, but the one thing they have in common is always that
any time done right, the outcomes are excellent.
Direct Grilling
This can be the most basic and most commonly-used method of barbecuing in the united kingdom and requires the direct use of heat to food.
After the charcoal has ended flaming and turned white (about 20-30 minutes after lighting), it can be
distributed smoothly below the grill, giving a uniform heat to all places.
The food is positioned on the grill, and, to avoid any burning, will need to be turned many times throughout
the cooking process.
Here is a hint: make use of tongs rather than a fork to turn your burgers etc
With tongs you are able to turn the meat with out piercing it which means, a) the food will become moist as
well as tender, and b) you keep away from flare-ups as the hot fat ignites on contact with the hot coals.
After the meals are prepared you could serve immediately but if you need to keep it warm, you've got two
options.
You could potentially keep an area underneath the barbeque grill totally free of charcoal or you could place
several layers of aluminium foil near the grill and use it so that you can 'park' the cooked food and ensure
that it stays heated.
Indirect Grilling
This technique continues to be barbecuing within the feeling that it's dry and rather high heat, however as
the food is not located directly above the flame the actual cooking is longer and larger sized cuts of meat
could be barbecued.
For this, you want a bbq with a top.
When the charcoal is prepared, do not spread it around equally but keep it to one side of the grill and set
a metal dish to act for a spill tray under the primary part of the barbeque grill area.
Put the food on the barbeque grill across the tray and close up the cover.
This technique approximates the working of a kitchen oven.
It takes more time nevertheless the pay-off is that the meat will be tender and possess cooked more
uniformly (although to make sure that, you should turn the meat once in the course of cooking.
Either that or set up the charcoal in a ring encircling the cooking area).
An additional benefit of this technique is that once proceedings are under way you can hang out and also
join the celebration for a while, in contrast to direct grilling that demands your constant supervision.
One more tip: although this way of cooking naturally lends itself to big joints of meat or even whole
chickens (not so much a Sunday roast as the Sunday bbq) it also can be useful for sausages which, due to the fat content, can be problematic when direct grilling.
Lastly, if you ever really have to have this slightly blackened, 'barbecued' appearance, you can always put
the food straight over the hot coals for a few minutes once it's cooked.
Smoking
Okay, getting actually slower at this point.
Smoking is a traditional barbecuing method in the Southern United states and involves no direct heat to your
food at all.
Actually, in most smoker bbqs the fire is actually contained in a separate box to the side of your primary,
enclosed cooking chamber.
The actual temperature around the food is rather low (about two-thirds that relating to a conventional
grill) and the cooking is carried out through exposing the food to hot smoke moving through the chamber as
opposed to flames or direct heat.
The smoke comes from moist real wood pellets or perhaps chips that are put into the fire box when the
charcoal is ready (covered in that white ash).
The actual talent is two fold.
First, you have to maintain the smoke passing through because if it is trapped within the cooking chamber
the food may get a bitter, creosote-y taste; keep the fresh air vents open for your free flow.
Second, you have to maintain the temperature in the right level; many specialist smokers use at a gauge on
the lid allowing easy monitoring.
The results may have a definite great smoky flavour as well as potentially be extremely tender as a result
of the long cooking time.
Various kinds of wood chips supply different-tasting smokes and may be chosen to suit the food, for
instance, applewood chips to go with pork.
A further possibility, if you are in the mood for an experiment, is that rather than soaking the wood chips
in water beforehand, you could attempt beer or wine.
Although the market is packed with specialist smoker bbqs, so long as your regular bbq includes a lid, you
can try smoking.
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