CHARCOAL BARBECUES: Charcoal is burnt wood. The beauty of
Transcription
CHARCOAL BARBECUES: Charcoal is burnt wood. The beauty of
THE TWO MAIN TYPES OF BARBECUES CHARCOAL BARBECUES: Charcoal is burnt wood. The beauty of cooking with it is that it burns for a long time and holds heat really well. If you pile the charcoals up so they are higher on one side of the barbecue than the other, you’ll have a hot side of the barbecue for searing and cooking things quickly, and a cooler side for cooking things more slowly. Controlling the heat this way is essential if you want food that’s cooked through properly. Charcoal barbecues take a little while to set up because you need to light the fire and give it time to get hot (allow roughly 1 hour for this). The coals will start to turn white and glow red when it’s ready. This can be quite messy and dirty, but the smoky earthy flavours charcoal gives your food are what barbecuing is all about. GAS BARBECUES: These have gas jets that light up underneath the bars and provide a constant heat source. You can adjust the flames and quickly turn the heat up or down. They’re easy to light, easy to clean and you can start cooking almost instantly, but some people feel they don’t give you that classic barbecue flavour. If you’re choosing a new barbecue, look for one with thick heavy grill bars. The lighter and flimsier the bars are, the more likely food is to stick to them. Make sure it’s sturdy and stable and can’t be easily tipped over. If you can buy a barbecue with a pull-down lid, that’s good; you’ll be able to mimic the effects of an oven and make even more exciting dishes (see Barbecue cooking guide). BEFORE YOU START BARBECUING SAFETY: There are some precautions you should take before setting up. Read through the Barbecue safety guide before you start. LOCATION, LOCATION, LOCATION: Make sure you set your barbecue up somewhere safe where it’s not at risk of falling over. Don’t put it too near to a house or tent; sparks can fly further than you think. If you’re not cooking in your own garden, make sure you have permission to light the barbecue. Most countries have strict rules about lighting fires in public places so whether you’re at the beach or a festival, in the park or camping, check before you get set up. And never ever light a barbecue indoors! JAMIESHOMECOOKINGSKILLS.COM © Jamie Oliver. Illustrations by Peter Hamilton. WHAT TO USE: Remember that the smoke from any wood you burn will be flavouring your food. Some barbecue aficionados use cedar or cherry wood because those woods give off an incredible aroma as they burn. Use nice wood if you can get it, and stay clear of old bits of furniture, plywood, MDF, or any wood with paint on it. SPACE: Make room near the barbecue for your raw and cooked meats. These should be on separate sides of the barbecue if possible. If they have to be on the same side, make sure the raw food is closest to the barbecue; you don’t want the raw meat to pass over anything cooked on it’s way to the grill as this can cause cross contamination (see Food safety: avoiding cross contamination). EQUIPMENT AND UTENSILS It’s a good idea to have these items on hand before you start cooking: • A stiff wire barbecue brush or scrunched-up ball of tin foil for cleaning the bars of your grill. • Two pairs of tongs: one for raw food and one for cooked. • A fish slice for lifting delicate things off the grill. • Clean plates for cooked food. • A trowel or something similar that you can move your coals around with. • Platters and serving boards for dishing up. JAMIESHOMECOOKINGSKILLS.COM © Jamie Oliver. Illustrations by Peter Hamilton.
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