Happy National BBQ Week!
It’s the start of National BBQ Week. And it’s Bank Holiday Monday. So you pretty much have no excuses for not getting in your garden and having one today. Even if it’s raining, that just makes it even more British! Here’s some tips from Jamie Oliver…
Get the right barbecue
It may sound basic but there are two crucial things your burner needs if you want to make great barbecue food. The first thing is, it has to be a charcoal one. The second thing you need is a lid. It locks in flavour, keeps the temperature constant and can be used as an extra technique.
Use the right fuel
Our main man DJ BBQ, author of Food Tube’s BBQ Book, recommends lumpwood charcoal – the stuff that looks like burnt tree – because it will give the best flavour. It’s unadulterated and natural.
If you’re a bit of a pro, try adding wood chips to your charcoal. Hickory and oak are great with fish and pork, while cherry and apple wood add a sweetness to most meats. Just soak half what you’ll use in water to make it last, then add it all once lit.
Wait for the right moment to cook
Barbecuing takes patience and concentration, in that order. You need to wait for the flames to die down – flame-grilled is a very misleading term! You want the coals white hot – by which I mean grey and glowing. That’s the hottest and evenest heat.
Get the temperature bang on
Following on from that, don’t forget that what you have created is a caveman oven, so you need to control the heat just like an oven. DJ BBQ says the best way to test the heat is with your hand. Hold your hand about 12cm/5inches above the grill and see how long you can hold it there comfortably (ie. without screaming).
6 seconds = low heat
4 seconds = medium heat
2 seconds = in DJ’s words “hotter than a goat’s butt in a chilli pepper patch”
0 seconds = Hospital. Now.
You also need to control the temperature across the grill. The easiest technique is the half and half – put all the coals to one side, so you have a mega-hot side and one with no direct heat.
Get the best tools
We’ve all accidently lost a sausage down a grill or flipped a burger over the edge. Well, get yourself a decent fish slice, a heavy-duty oven glove and maybe even a fish grill (clamp/clip/basket thing – we’ve no idea what they are called). The one bit of kit you simply must have is a decent pair of tongs – they give you the most control, and reduce the chances of dropping anything between the grills.
Make your own burgers
Homemade burgers are better. Even if you make them from nothing but salt and pepper and good-quality meat, they will beat anything in the shops.
Fish is great on barbecues
Why do people forget fish? Fish and smoke are such great friends (think smoked salmon!). So get a whole trout or side of salmon, throw some oak chips in and cook like the caveman you always knew you were.
Marinade, marinade, marinade!
We all know the phrase “leave for a few hours, ideally over night”. Well that applies doubly to barbecues, to make sure the flavours aren’t overridden by the addition of the smoke. In fact, it’s best to save some marinade when you make, and brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavour and caramelise gently as it goes.
Don’t ruin the vegetables
I know barbecues are an excuse for us all to turn into carnivores, but fire does wondrous things to vegetables too, if you get the technique right. What you want is that lovely charring along the bars – it looks amazing, and tastes even better. So slice thin, then grill straight away – no oil, no seasoning. Once cooked you can add the flavour in some quality olive oil and a bit of vinegar, like in these griddled veggies.
Get the sides right
Sides should never be an afterthought! They will make up two-thirds of what you eat if you’re trying to have something that resembles a balanced meal. You could go for aclassic potato salad, get some cheeky corn on the cobs on the grill, some simple and delicious couscous or, my favourite, some Navajo flatbreads – awesome made on the barbecue and great for mopping up marinades.
So there you have it, our top ten tips for barbecuing. Have you got any to add, or any recipes you think make a barbecue extra special?