THE COMPLETE GUIDE TO BBQS
With barbecue season back in full swing, it’s time to think about replacing the pile of rust at the bottom of the garden and embracing the very latest in grilling tech
Fire up that grill, kick back and chill – discover your dream barbie with our latest guide
Summer’s in full bloom and the piquant scent of grilled meat is once again permeating the air, whetting the appetite of anyone within mere sniffing distance.
Since National Barbecue Week was launched (yes there is such a thing), BBQ use in the UK has skyrocketed from nine million occasions in 1997 to about 137 million in 2019. In much the same way Brits and Europeans flock to pubs, bars and restaurants with al fresco facilities the moment the spring sun warms the air, so it is that, somewhere in the country, every cloudless day becomes a barbecue day. And who can blame us? After all, grilling food outdoors over an open flame is cooking in its simplest and most stress-free form.
Before you even consider jumping on the barbecue bandwagon, you need to ask yourself what type of barbecue you want: charcoal, gas, pellet or electric. Charcoal is the most popular fuel and the most authentic; also, the barbecues themselves are generally cheaper and charcoal is readily available. However, charcoal is quite an unpredictable fuel and isn’t that straightforward to grill on. Gas, on the other hand, is an extremely reliable alternative to charcoal, despite most grill masters arguing against it. Gas barbecues are a doddle to use and much less challenging because you can adjust the heat instantly simply by turning down the burners.
If you’re a terrible barbecuer or find it a chore because you never get time to entertain the guests, consider a wood-pellet grill. Pellet-based grilling is a massive trend in the US. These clever computer-controlled, leave-andforget barbies use compressed hardwood pellets that infuse meats and vegetables with deep, rich smoky flavour. They are perfect for both grilling and smoking and are arguably the most fuss-free way to whip up an al fresco banquet.
Electric barbecues are certainly convenient (if you have an electricity supply to hand) but they’re also the least authentic way to cook outdoors. Put it another way, you might not get as many guests turning up if they know you’re going to be grilling on electric oven bars. For that reason we’d avoid electric barbecues unless you really, really need one.
THE CHARCOAL METHOD - BEST FOR AUTHENTICITY
Grill connoisseurs will argue all day long about the true smoky flavour that only charcoal can produce. To them, grilling with gas is opting for an easy solution that is so alien to our primal instincts you may as well just use the indoor cooker’s grill. From a scientific point of view, charcoal generally produces more smoke than gas because its molecular ingredients are more complex, whereas gas is a much more simplified compound that produces just water and carbon dioxide as by-products. Charcoal barbecues are also cheaper in price and easy enough to assemble.
There are three main methods of charcoal barbecuing: indirect, direct and smoking. Indirect cooking is
easiest and requires a barbecue with a lid and the charcoal positioned to either side of the fire grate so it heats the food using a convection process rather like an oven. Food is usually placed in the centre section away from the main source of heat and the internal temperature adjusted using the barbecue’s air-flow vents.
The secret to indirect cooking is to keep the lid on and not be tempted to take too many peeks or the convection process will come to a halt. The lid also prevents the smoke from the fats escaping into thin air and the result is food infused with a rich aroma and full-bodied taste. In a nutshell, lidded barbecues cook more evenly and less fiercely, allowing you to engage in idle chit-chat without constantly breaking away from the conversation to attend to the flaming burgers.
By contrast, direct cooking has the charcoal placed directly beneath the food in the centre of the coal grate. The entire cooking process is carried out with the lid open or on a barbecue that’s sold without a lid (commonly known as a brazier). Direct grilling is hard and fast, and for people who are prepared to stand by the grill every step of the way. Consequently, it doesn’t provide much time for a beer at the patio table.
The third discipline, namely smoking, is a relatively new method in the UK and Europe but it’s big business in Texas where ‘pitmasters’ have taken the art of cooking low and slow to a whole new level. Smoking is best suited to large cuts like brisket and ribs – if done successfully, the meat should literally fall apart using just a fork.
When it comes to charcoal choice, most experts will recommend lumpwood over briquettes. Lumpwood provides a superior flavour due to the fact it doesn’t contain any chemicals or binders. However, lumpwood burns more fiercely and by the time it has reached optimum temperature, it starts to burn down quite quickly. Good quality briquettes, on the other hand, take longer to reach optimum temperature but stay hot for much longer. And that’s a good thing if you’re cooking two separate amounts of food or are smoking food low and slow.
THE GAS METHOD - BEST FOR CONVENIENCE
Gas is one of the most convenient and instantly controllable fuels for barbecuing, especially for novices. With a gas barbecue you’re ready to start cooking in about five minutes, flareups and scorching are easily dealt with by simply turning down the heat, and you can go on grilling for as long as there’s gas in the canister.
All gas BBQs come with a lid to keep the heat in and wind away from the flames. They are ideal for indirect cooking (with the lid on) though many are also capable of searing steaks at high temperature.
When it comes to choosing the best gas barbecue model, there’s a bewildering assortment on offer. All models are categorised by the amount of gas burners they’re equipped with – the more burners on board, the larger the grilling surface and the
Gas is one of the most instantly controllable fuels for barbecuing