The Guardian - Cook - - The Modern Cook -

Cook on char­coal or wood if you can as it will im­part that smoky flavour that gas bar­be­cues won’t.

Use lump­wood char­coal. It’s more ex­pen­sive but will hold heat longer so you will use less. Avoid fire­lighters.

Wait for the right mo­ment to cook. Wait for the flames to prop­erly die down. You want the coals white hot, grey and glow­ing, to give the most even heat.

Con­trol the heat just as you would if you were us­ing a gas hob. If things are too hot then take your food off and let the coals cool down.

If you are cook­ing more than one thing it might be use­ful to have two tem­per­a­tures on your bar­be­cue. To do this, once the coals are hot pile most of them to one side which will be hot for grilling, and a few on the other side for warm­ing bread and gen­tler cook­ing.

Don’t oil your veg­eta­bles be­fore they hit the grill. In­stead, dress them care­fully after grilling, while they are still warm in good olive oil, cit­rus or vine­gar.

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