Barbecue basics
BBQ is meal directly roasted on fire. In which meat, fish, chicken, fowl, and vegetables also roasted on fire.Some barbecues can be as formal as a dinner party, some for a picnic on the beach. BBQ have different kinds for different occasions. Whatever the case, you will need to be prepared-choose the barbecue that suits you best, light the perfect fire and prepare the food to its maximum advantage.
CHOOSING THE BARBECUE
There are a huge range of barbecues popular around the world. It also depends on how much time you have or the man power you have because in some cases you need more hands in preparation. So your situation helps you to decide with which range you want to continue or what style of cooking you prefer.
FUEL-BURNING BARBECUES
Brazier or grill - This is the easiest style of fuel-burning barbecue, of which the small, cast-iron hibachi is probably the best known. A brazier consists of a shallow fire-box for burning fuel with a grill on top. Some grills are height- adjustable or can rotate. Braziers are best fitted with a heat-reflecting hood, so that the food is cooked at an even temperature. This is most popular in outdoor parties.
Covered kettle barbecue (weber)
One of the most popular styles of portable barbecue, the kettle barbecue features a close-fitting lid and air vents at top and bottom which allow for greater versatility and accuracy in cooking. Covered barbecues can function as traditional barbecues, ovens or smokers. Kettle barbecues only burn charcoal or heat beads (wood is not recommended) and are relatively small. The standard diameter is 57 cm so, if barbecuing for large groups, you may need more than one.
Fixed barbecue Many gardens contain some sort of fixture for barbecuing. These are relatively simple constructions, usually made from bricks or cement and featuring two grills-the bottom for building the fire, the top for cooking the food. These grills are not generally height- adjustable, so cooking can only be regulated by adjusting the fire, or moving the food away from or towards the fire. Being fixed, these barbecues cannot, of course, be put out of high winds or moved to shelter in the event of rain. Despite this, fixed barbecues are easy to use and maintain and are best if you intend to cook for large numbers.
GAS OR ELECTRIC BARBECUES
Although often more costly, these barbecues are very simple to use. They do not require an open flame, only connection to their heat source. In most cases, the gas or electricity heats a tray of reusable volcanic rock. Hickory chips can be placed over the rock-bed to give a smoky flavour to the dish. Sizes vary, the largest being the trolley-style, which usually features a workbench, reflecting hood and bottom shelf for storage. While small portable gas models, which require only the connection of a gas bottle, are easily manoeuvrable, electric models are confined to areas with mains electricity. Make sure you turn the gas off at the bottle when you have finished cooking to avoid any possibility of a gas leakage. Most gas or electric barbecues have temperature controls and accuracy is their primary advantage. Electric models can be fitted with rotisseries or spit turners.
THE FIRE
Fuel Although traditional, wood is not an ideal fuel for cooking. It can be difficult to light and burns with a flame. Charcoal or heat beads are my preferable. They will create a bed of glowing heat which is perfect for cooking. They are readily available in supermarkets or hardware shops and are sometimes known as barbecue briquettes (these should not be confused with heating briquettes, which are not suitable for cooking). Charcoal is wood that has already been burnt down and is the most efficient fuel for barbecuing.
Read more : bbqing chicken or grilled chicken
Heat beads don't smell, smoke or flare, but they are difficult to ignite, making firelighters necessary, Firelighters have been soaked in kerosene and ignite instantly, but they give off kerosene fumes and food should never be cooked on a barbecue while they are still burning. A couple of firelighters are usually sufficient to light about 21 pieces of charcoal or heat beads. Charcoal and heat beads turn white and have an ash-like coating when ready to use. They burn down to a fine powder, so put a tray underneath for the ash.
A 'normal' fire consists of about 50-60 heat beads or pieces of charcoal and will last for several hours. All barbecue recipes can be cooked over a normal fire. The temperature of a fire can always be lowered by damping it with a fine spray of water. Damping produces steam that will keep the food moist. Do remember that steam burns, so keep your hands well away. Do not damp down a gas barbecue unless it has a metal shield covering the burners.
The best and safest way to increase the heat of a fire is to add more fuel and wait for the fire to develop. Do not fan a fire to increase its heat; this will only produce a flame. Avoid pouring flammable liquids onto a fire.
Smoking
Smoking is best done on a covered barbecue (see below) but can also be done on an open fire. Scatter smoking wood throughout the coals. Once the wood is burning, damp down with a small amount of water to create more smoke. Smoking wood is available in chips and chunks; chips burn quickly so should be added towards the end of the cooking process. Chunks should last through the cooking process.
