Barbecuing hints, tips, how-tos and facts

Introduction

Online dictionaries define a barbecue as a 'grill, or outdoor fire place for roasting meat, often seasoned with sauces, and usually held outdoors in a social setting'. What is certainly true, the term 'Barbecue' can take on a host of meanings. Some people will think of it as a type of food, others a sauce, a few an outdoor cooking event, many a piece of grilling equipment or cooking technique, and finally you may conclude it's all the above.

What's for sure, a barbecue can be alot of fun, especially on a hot summer's evening. The aroma of food cooking over charcoal is a marvelous alternative form of cooking, which can quickly become an obsession. The advantage of barbecuing includes the sociable environment it provides, it's relaxed approach to cooking, and of course the distinct flavour of the food cooked.

The traditional barbecue is assumed to consist of a heat source, usually charcoal, a grill, and either a hole in the ground to place the grill over, or a stone / metal construction to place the grill on top of. Some countries, notably the USA, would consider a gas burning barbecue a high powered grill, and refer to that cooking process as 'grilling'.

Grilling can be classified into three main categories; direct grilling, indirect grilling and smoking. Direct grilling is the process most people will be familiar with, where thin meats like steak and chops are placed over a high heat. Indirect grilling deals with larger and tougher meats, placing a moderate fire to the side the meat and closing the lid of the barbecue. Then meat is slowly cooked just like in a conventional oven. Smoking involves the same process, but combining wood chips alongside charcoal at an even lower cooking temperature. However, there are more many variants to these categories, such as spit-roasting, and grilling in the embers of a fire, to name but a few.

However, in the UK, when people think of barbecuing, they usually think of direct grilling. Because this site is targeted for the UK, it will concentrate on barbecue equipment and techniques that offer a fast grilling time. The technique of smoking (popular in Southern America), and other low heat barbecuing techniques and equipment will not be covered in depth. Likewise, because most people in the UK refer to grills as barbecues, so will this site.

Menu

• Charcoal versus gas
  • [0] Gas
• [1] Charcoal
• How-tos
  • [2] Setting up a barbecue
• Tips
  • [3] Safety
  • [4] Food preparation
  • [5] Using a barbecue
  • [6] Cooking
• Barbecue equipment
  • [7] Tools
  • [8] Furniture
• Hints
  • [9] What to cook

Charcoal versus gas

Gas Powered

Gas powered barbecues have become increasingly popularly. Traditionally they come in a cart design, and use a propane gas cylinder as a power source. Above, is a perfect example of a hooded gas BBQ. With a large rectangle cooking surface, a cabinet underneath which houses the gas cylinder, a regulator and hose, and warming racks to place cooked meats.

There are two designs gas barbecues fall into. The first is without a hood, and is popular in Australia, and those with a hood, and are popular in America. The advantage of having a hood is not only about appearance, and keeping the grill clean when not in use. It also allows the owner to use the barbecue as a conventional oven and for 'smoking'.

Some gas barbecues also come with a smoker box, where you can place wood chips to create smoke, and begin the technique of 'smoking'. The majority of gas barbecues come in a flat pack for self assembly, which can be built by just one person.

Gas options

Most gas barbecue's are only compatible with Propane gas. The advantage of Propane is that it's ideal for outdoor storage, and will light in cold temperatures. Whereas, with Butane, the other gas some barbecues use, does not have these advantages.

Most manufacturers do not recommend using Butane below a temperature of 10°C. Some barbecues are compatible with both, but they will need to be fitted with the correct regulator pipe. But, generally speaking, most barbecues will only support one or the other.

Natural gas is another option some barbecues can use. But they usually require an outside connection to the gas supply of your home. Therefore, you will have a higher initial expense for this variety of barbecue.

Pros

- Faster than charcoal, less messy, less preparation and easier to use once you understand all the controls. A gas barbecue needs only around ten minutes to be ready.

- The heat is easy to control, via a set of temperature controls, and provides reliable results.

- Easier to clean, the grill is simply cleaned by running the burner for five or ten minutes.

- Less messy, no requirement to remove old charcoal.

- Once you have finished cooking, you simply turn the power off.

- More extensive cooking features, such as griddles, and side burners to cook and warm sauces.

- Long-term it's cheaper per use, with one gas cylinder lasting at least nine hours.

- Performs reliable under any weather conditions.

- Easier to host large parties, due to the speed and capacity of the grill space.

Cons

- Ignition failures are common after a winter break. For the technically inept, replacing an ignitor, or checking the ignition cable may pose some safety worries.

- If there are cracks in the fuel supply pipes, then some manufacturers may require a technician to replace them, which is additional time and effort.

- Additional maintenance in comparison to charcoal, such as removing debris from the gas burner and jets, this is needed to avoid low pressure and flare ups.

- A general 'feeling' of artificiality.

- Expensive to begin with, an average gas powered barbecue will cost over two hundred pounds, a good one over three hundred.

- Running out of gas is a common problem. Unless you have the hindsight to always have a spare cylinder at hand, you always run the risk of a premature ending to your bbq. However, some cylinders are now coming with indicators to show how much gas is left.

- The danger associated with gas cylinders, the slim chance of one exploding.

- Most gas bbqs are self assembly, for the DIY inept, this may be challenge, and a risk considering the flammable nature of gas.

What to look for

- Two temperature controlled cooking zones, so you can simultaneously commit indirect and direct grilling methods.

- A side burner, for heating sauces etc.

- A smoker box.

- A drip tray that is easy to remove, empty and clean.

- A thermometer and gauge built-in to the construction of the barbecue.

- Side tables, and a cabinet below the grill surface.

Charcoal

The most popular type of barbecue, and simplicity itself. Typically contains a metal drum with air vents to hold the charcoal, legs attached to the drum, a chrome plated grill, and sometimes a lid with air vents. The metal drum comes in a variety of shapes and sizes, perhaps the most traditional and widespread is the 'kettle' drum. A serviceable barbecue can be purchased from your local supermarket for under twenty pounds. Whilst they may look ok, the legs are usually flimsy and poorly attached. Disposable charcoal barbecues are also available, costing as little as £9.99 for a pack of five, and consisting of a foil tray, metal grill and treated charcoal.

Charcoal is produced by heating a combination of sugar, wood, and bone char. Therefore it's base material is wood. Some popular woods used to produce charcoal are, hickory, guava, cherry, pecan, and oak. Charcoal is basically pure carbon, and it's the reason why so little smoke is produced when burning it. Whilst cooking with wood chips is uncommon in the UK, it can provide a more smokey flavour than charcoal alone. If you can't find a bag of charcoal with lumps of wood, then you can light the charcoal as normal, and add a few lumps of wood chips (hickory etc.) later.

Charcoal products have recently come in for criticism. Due to being produced from wood sourced from endangered tropical rain forests. This has led to some manufacturers producing eco-friendly charcoal, sourced from sustainable woodlands. The solvents added to improve the ignition of charcoal has also raised carbon footprint implications.

Charcoal options

The problem with stereotyping charcoal products, is the varying facets of charcoal produced by different manufacturers. Therefore, it can be misleading to suggest briquettes will always burn longer than lump charcoal etc. However, a general description is provided below. What's safe to say is that charcoal will burn at varying heat and speed. But, general speaking, lumps will take 45 minutes to be hot enough, whereas, briquettes will take around 30 minutes to be hot enough.

Briquettes

Briquette is created by compressing a lump of charcoal. BBQ enthusiasts dislike the artificial process of manufacturing briquettes, and the additives, such as petroleum solvents, added to improve ignition. The advantage of briquettes are, they last longer, and maintain a more consistent temperature.

They are sometimes referred to, and come in the form of, 'Instant lighting charcoal.

One of the most convenient of all the charcoal options. The sum total that's required is to simply place the bag on the barbecue, and then light the brown paper bag with a match. In our experience two bags seems to speed up the process of the charcoal lighting up. Whilst one bag has on occasion taken up to one hour to become fully lit, two bags has taken under thirty minutes to be ready. Pouring a little cooking fat on unlit coals can speed up the process when cooking with one bag.

However, most of the manufacturers advise against using any additional lighting aid. If your cooking for one sitting, one bag will, on average, cook for three to four at a maximum. Instant lighting charcoal is specially created and impregnated with various substances to make lighting easier. For purists, this detracts from it's appeal. Manufacturers usually not to empty the bag out, and not to use any lighter fluid or flammable liquids. After about ten minutes they then recommend you spread the coals out evenly, once all the coals are *hopefully lit.

Lumps

Is the purist form of charcoal, which is made directly from lumps of hardwood. Typically produces less ash than briquettes, burns at a higher temperature and burns faster. Manufacturers usually make light of the fact that lump charcoal is one hundred percent natural and without additives. Professional barbecuers state, lump charcoal offers more versatility than briquettes, allowing you to alter the speed and temperature in a controlled fashion.

An inferior form of lump charcoal is made from scraps of wood processed at wood mills. This type of lump charcoal tends to burn faster than charcoal made from all natural wood cut from a true. Whether it's made from hardwood, or scraps of wood, either form of lump charcoal is one hundred percent carbon. Which is why it's advertised as totally natural, unlike briquettes, which have chemicals added.

Lighting charcoal lumps can be more problematic than briquettes, because no ignition chemicals have been added into the mix. The problem with using lighter fluid is the adverse flavour it can give. Starter blocks made from paraffin, or propane sticks are two recommended lighter sources. The cheapest and simplest, is lighting balls of paper.

Pros

- Fans of charcoal claim it gives a distinctive flavour which cannot be matched by gas.

- Universal support for burning wood, which gives you more flavour.

- More natural and fun, has a 'back to nature' feel about the process.

- Simplicity, all you need is coals, a metal drum and fire.

- Initially cheaper, with disposable kits costing less than three pounds.

- Reliability, once the coals are bought, nothing else can go wrong.

Cons

- You need to leave to charcoal to cool for many hours before clearing away the barbecue.

- At the end of beginning of every barbecue, old charcoal will have to be removed.

- The time it takes to light charcoal can be over one hour, if the conditions are cold and windy the charcoal may not even light, or may not get hot enough to cook effectively.

- Deposits of charcoal tar can be left on the meat.

- More air pollution, close by neighbous may complain about the smoke.

- If your planning to cook for over two hours, then charcoal will lose it's heat, and need to be re-stoked.

What to look for

- A tight fitting lid, so that indirect grilling is improved.

- Air vents, so that air can circulate and force the flame upwards.

- Sturdy legs and an overall firm construction.

- Additional features, such as connected side tables to place sauces, raw and cooked meats.

How-tos

Setting up a barbecue

1. Carefully pick your position, ideally it should be away from a draught or wind.

2. The bbq should be placed on a flat and solid surface, and away from plants and materials which could catch alight.

3. Double check that the barbecue is stable, that the legs, nuts and bolts are tight.

4. Keep the grill clean, otherwise meat tends to stick to grill, therefore, scrape off any remnants from a previous barbecue.

5. If the grill has been in a particularly bad mess, you can also wipe the grill with cooking oil to make doubly sure it wont stick. Otherwise, for soft meats like burgers, they can stick and break up while attempting to turn them.

6. Keep all your tools close at hand, ideally on a small table placed near the barbecue. Do not use the same tool for turning and removing rare and cooked meats.

7. Once your ready to light the charcoal, or power on the gas, make sure young children and pets are at safe distance and under control.

8. If your concerned about what to do if things get out of hands, purchase a fire blanket and have it close to hand.

7. When lighting the charcoal, push the lumps or briquettes into a pyramid. This will allow air to circulate.

7. The barbecue will be ready for cooking once the charcoal has turned ash grey, you can then spread the coals out evenly.

Tips

Safety

- Never leave a bbq unattended.

- Keep a close eye on children and pets when they come in close contact to the barbecue.

- Once the charcoal is lit, do not attempt to move the barbecue.

- Ensure that the charcoal and ashes are cold before attempting to clean the barbecue.

- Store your bags of charcoal in a cool, dry place, away from flammable sources of heat.

- Never light a barbecue inside a house, or a confined space, why?, charcoal produces carbon monoxide (CO), which is poisonous.

- Make sure the barbecue is stable, and placed on a flat and stable surface.

Food preparation

- A good barbecue will typically have meats, salads, chips or fries, vegetarian option, iced beverages and desserts.

- For the best results, defrost meat thoroughly, leave standing at room temperature for 30-60 minutes before placing on the barbecue.

- Keep red meat, poultry and fish separate, and do not mix in the same marinade.

- Use separate tools, cutting utensils, cooking boards for preparing raw and cooked foods.

- Marinate meat, poultry overnight. The majority of BBQ enthusiasts believe marinades are essential, ensuring the meet is tender, and providing spice, taste and flavour. For fish, you only need to marinate it for twenty to thirty minutes, due to the tender nature of fish and the acids usually present within a marinade.

- To avoid being rushed off your feet, prepare salad and desert dishes before starting to place food on the bbq.

- Do not leave raw meat in the open air for any prolonged period, bacteria such as e-coli can flourish if raw meat is left in the open air for twenty minutes or more on a summer evening.

Using a barbecue

- Do not place raw meat next to cooked, or partially cooked meat on the bbq.

- Cover any cooked food with foil to avoid insects infecting it, or foliage landing on it.

- Large joints should be cooked in the oven, and finally placed on the bbq to give extra flavour. Otherwise, if you have a bbq with a lid, you can employ indirect grilling to cook a joint.

- Some meat needs to be cooked thoroughly, which is, pork, burgers, chicken and sausages. The meat should not be pink for any of these, any pink juices flowing out of the meat indicates it's not cooked enough.

- If you haven't got a hinged rack, you can cook delicate food like fish on a sheet of foil paper. Fold over the corners, brush with oil and place the fish on it.

Cooking

Whilst there are many techniques for grilling, and you will hear a hundred different theories from a hundred different barbecuers, the common belief is that knowing when to turn the food over is crucial. For steaks, burgers, and chops, we believe the less you turn the meat the better. Some people belive that to begin with, you should sear the meat on both sides in the middle of the barbecue. Because, they state, this helps to keep all the flavour and juices in the meat. However, we do not agree with this. Our advise is that you should aim to turn steaks just the once. In our experience, the more you turn the meat, the slower the cooking time, and the tougher it becomes.

Meat

- Turn steaks and burgers just the once. Get level with the meat, lift the corners slightly, and if there are black marks then it's time to turn.

- With a one turn policy, the second side of the meat will take less time than the first.

- If you like brunt grill marks on your food, turn the meat once.

- If you prefer golden brown food, turn regularly.

- If sause or fat drops on the charcoal, then move the food before flare-up occurs.

- Do not use forks to turn the meats, piercing the meat will lose all the juices and toughen it.

Fish

- Vegetables and fish should be cooked in the middle at a high heat.

- Soft fish, like trout and cod, require a hinged rack.

- Firm fish, like tuna and salmon, can be directly placed onto the grill, but only if care is taken.

- Turn fish only once, otherwise it will break apart.

- Only marinate a fish for twenty minutes before cooking it.

- Shellfish should be placed on the hottest part of the grill, and will be ready when the shell opens.

Vegetables

- If you do believe in searing, once seared, vegetables and fish should be cooked in the middle at a high heat.

Barbecue Equipment

Tools

There is typically a standard set of barbecuing tools.

Tongs - As highlighted above, in the middle. Perhaps the most useful of all barbecuing tools, used for turning over meat, avoid tongs with a sharp edge, which can pierce the meat and lose the flavour.

Spatula - As highlighted above, on the right. Useful for turning over large, thin, and soft meats and food which may break up if turned with a set of tongs. If meat has stuck to the grills, a spatula can also be used to unstick the meat.

Fork - Of limited usefulness, such as pricking sausages. But, there are better options for turning meat, as shown above, which will not involves losing essential juices in the meat.

Thermometer - Only required if your cooking especially thick meat or a meat joint. The thermometer will indicates if the meat is well done, medium or rare.

Rack - Comes with a handle and a hinged basket for holding soft meats and fish. Essential for cooking anything which would fall through the large gaps in the grill.

Skewer Set - Needed for cooking kebabs. Will keep small pieces of meat and vegetables secure, and easy to turn.

Basting Brush - Keeps meat moist, enabling you to brush oil, marinades or sauces into the meat whilst cooking it on the barbecue.

Oven gloves - If the heat is especially high, then it can become difficult to turn over meat even with a long handled spatula, therefore oven gloves are useful for protection.

Furniture

Chairs - Hard wearing metals and plastics, if you plan on leaving your furniture outside for long periods of time. Those made of wood are more 'homely', expensive, and tend to require more care.

Tables - Required for placing your food upon, for both serving purposes and to eat from. See above for materials available.

Parasols - Provides protection from the elements, will cover a table of food, or the barbecue from direct sunlight, or a sudden downpour of rain.

Patio heater - Can use gas as a fuel source, provides peace of mind if the weather takes a turn for the worse, or your barbecue lasts into the wee hours of the morning.

Outdoor lighting - Quite a few options, kemper to keep the insects at bay, solar for the eco-conscious, and touches to provide an all natural feel to proceedings.

Hints

What to cook

So what exactly can you cook on a barbecue, beyond the obvious, burgers and sausages. Below are a few suggestions.

Meat

• Turkey
  • Legs
  • Breasts
• Beef
  • Steaks
    • Flank
    • Garlic butter
    • Sweet and sour marinade
• Burgers
  • Hawaiian
  • Hot chilli
  • Irish, with potatoes mixed in
  • Tomato
• Pork
  • Tenderloin
  • Loin
  • Chops
    • Honeyed
• Ribs
  • Spareribs
• Gammon
  • Blue cheese
  • Lemon blaze
• Sausages
  • Cumberland ring
• Kebabs
  • Thai
• Chicken
  • Breasts
    • Faux jerk chicken
    • Orange glazed
  • Wings
  • Kebabs
    • Sicilian
• Lamb
  • Chops
    • Devilled
    • Gingered
  • Kebabs
    • Mint dip
    • Shish

Seafood

• Trout
• Salmon
• Halibut
• Mackerel
• Tuna
• Sea Bass
• Sardines
• Shrimp

Vegetables

• Eggplant
• Peppers
• Sweet potatoes
• Corn
• Tomatoes
• Muchrooms