If you CAN stand the heat... get out the barbie
WITH summer on the horizon it is time to dig out that rusty old barbecue from the back of the garage – and then go out and invest in a new outdoor cooker. The proud tradition of men donning aprons at this time of year to burn burgers and throw shrimps on the barbie offers a great excuse for buying better barbecue equipment.
But rather than throw money at shiny new gadgets in the vain hope of improving your culinary skills, you should first research the market.
Toby Shea, president of the British BBQ Society, says: ‘The sad truth is that it doesn’t matter how great the gear is, it is always how you cook the food that really matters with a barbecue.’
The traditional charcoal barbecue is generally deemed the best option for providing an authentic outdoor cooking experience – though Toby believes that those who like the convenience of a gas cooker can serve up equally good barbecue cuisine.
Toby, 39, from Shalford, in Surrey, who is married to Katie, 35, with whom he has three daughters Skylar, ten, Cassie, four, and three-year-old Maggie, says: ‘If you have a gas barbecue you can wrap wood chips in foil and prick holes in the foil then place them on the grill of the barbecue and let them gently smoke to provide an authentic flavour similar to that offered by charcoal.’
His favourite barbecue cooker is a large US-imported Primo oval ceramic grill. Toby says: ‘The ceramic holds in the heat and allows you to enjoy cooking slowly on a low temperature – you can cook pork for as long as 14 hours in this way.’
He adds: ‘It is important to have a lid for your barbecue so it can be used as an oven to cook your food. You do not have to spend a fortune or pay extra for a brand name.
‘But do not waste your money on disposable barbecues – these tend to heat far too quickly and can end up burning the meat you are cooking.’
Toby believes the biggest mistake amateurs make is putting meat directly over flames, blackening the outside of the meat while the inside is still raw. He suggests that when meat is charred it should be moved away from any flaming charcoals.
He also says those considering a gas barbecue should have at least two hobs – one hot, one on low heat – to ensure meat does not get overcooked.
But it is also worth investing in a couple of extra gadgets to make sure a barbecue goes well.
First is a ‘chimney starter’ – a £20 device that can be used to light charcoal quickly and evenly without the need for chemicals (firelighters, for example) that might taint flavours. After a few minutes the burning charcoal can be poured on to the barbecue. The cooking of meat should then not be done until the flames have subsided and the charcoal has gone white. Another useful device is a digital thermometer, costing between £10 and £30, that can tell you when meat is cooked.
A decent budget barbie can be bought for less than £100, but Simon Dyer, 52, a farmer from Tickenham in Somerset, passionately believes you can also cook up a summer treat with recycled old junk.
Simon says: ‘You don’t need to throw money away on a fancy barbecue that costs hundreds of pounds. Meat and prawns taste much better if cooked over an old 45-gallon barrel with a washing machine drum inside that is used as a fire basket.’
He says no specialist skills are required to build such barbecues – just a willingness to turn your hand to doit-yourself. Guidance and advice on building barbecues similar to those made by Simon – which are ‘Ugly Drum Smokers’ – can be found on websites such as YouTube.