You should pay attention to this when grilling
Poorly lit charcoal, dirty grills, burnt sausages next to raw burgers, etc.? But don’t worry, our food expert Fabian Joby tells you what to avoid.
The English word “barbecue”, which appeared in the seventeenth century, has its origin from the Spanish word “barbacoa”. This in turn comes from an ancient term in the Arawaks. A language spoken by the Native Americans in the Caribbean. Including the Taino, who grilled and smoked meat and fish by placing them on wooden structures. Perhaps all this was long before the arrival of the Europeans and the destruction of a large part of the cultural heritage of North and South America. This cooking method has been adopted by many cultures, which has its origins in the indigenous peoples of the Caribbean.
However, the definition of barbecue varies greatly from country to country because the cuts of meat, techniques, and fuel used are not the same. In North Carolina, a barbecue includes a whole pig—wood smoked over low heat for 12 to 24 hours—served with a vinaigrette. Texas, on the other hand, primarily has roast beef that’s been smoked acorns. “Barbecue, by definition, is simply what is cooked over a fire,” legendary Texas chef Aaron Franklin explains in his book “American BBQ.” In short, everyone has their own definition of barbecue.
Four Barbecue No-Goose
1. Forget disposable grills
Disposable aluminum grills destroy lawn. Go to the real grill. You can choose between different types of fuel (coal, gas, electric or pellets). A charcoal grill is ideal if you value taste, not speed. Synonymous with simplicity, the gas grill allows you to control the temperature with a single knob. If you only have a small balcony, then electric models are worth considering. Pellet grills are easy to use, but they always need a power connection.
2. Liquid lighter is prohibited
Do not apply any burning liquid to the coals. The burning of the liquid releases chemical compounds and hideous flavors that no one wants on their plate. It also causes serious accidents every year. Not to mention it’s no faster than starting a normal fire, not to mention it costs more.
3. Don’t lose your patience
Many impatient grills cook their meat when the coals are still black. Fatal mistake: The initial burning of coal not only releases pungent and nasty compounds, but also makes temperature control difficult. This leaves some parts raw while others burn and lose heat. So: wait for the perfect coals. This means that all the coals are gray and covered with a thin layer of ash.
4. Wrong tools
Even the best grill chefs can’t do anything without the right tools. Therefore, avoid using tongs from cheap online mail companies. Instead, get yourself a pair of good quality sturdy tongs so you can grip hot food well. It’s also worth investing in protective gloves. It is also necessary to use a metal brush to clean the grille after grilling. Charcoal baskets are also optional but are useful for creating simple grilling areas and moving coals.
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