Big Book of BBQ. Pippa Cuthbert
a lot of oil. It will catch the drips and help prevent flaring and burning.
Smoke chip box
Various kinds of smoke chip box are available, from stainless steel to cast iron to makeshift foil packages. They fit inside gas grills, slowly dispersing smoke throughout the cooking process. Cast iron ones, although the most costly, are the most successful at maintaining heat and are the easiest to “top up” as the chips burn out. To make a foil smoker pouch for a gas grill, place soaked wood chips in the centre of a heavy-duty sheet of foil. Fold the edges together to make a tight seal and flatten the package like an envelope. Using the end of a knife, poke several holes in the top of the package to allow the smoke to escape. Place the pouch directly over the burners, under the grill bars. Heat the grill to hot until smoke appears, then adjust to the desired temperature. For charcoal grills, use a grill box or simply scatter soaked chips over the coals.
Heavy-duty oven mitts
Particularly useful when you are dealing with griddle pans on the barbecue or drip pans, which may need to be moved around while still very hot.
BARBECUE INFO
Make sure you have a level site for your barbecue, away from any overhanging trees, and never leave a lit barbecue unattended. Heat the barbecue in advance and rub the grill with a little oil before cooking. Gas barbecues generally take about 10 minutes to get up to temperature, whereas charcoal barbecues take about 30 minutes to reach the required temperature and for the smoke to die down. Indoor griddle pans take about 5 minutes to come up to temperature. See “Getting the temperature right”, page 18, to ensure that you are cooking over the correct temperature. Choosing the right barbecue is a very personal choice. Make sure you shop around and find the best deal. Here are a few pointers, which may make your decision a little easier, but ultimately your choice will be dictated by the space you have available and the taste you are after:
Gas barbecues
These are usually the choice of the city dweller who can’t be bothered dealing with the mess of charcoal and just wants to light the barbecue at the flick of a switch. The advantage of gas barbecues is that they almost always come with a fold-down lid, which means the barbecue can work like a conventional oven as well as a traditional barbecue. This is useful for cooking more stubborn joints such as chicken drumsticks and whole legs of lamb. A gas barbecue also gives you more control over temperature than a charcoal one. Choose one with both a grill plate and a hot plate so you can cook several meats and vegetables at the same time. Cleaning is also quick and easy in comparison to charcoal models.
Charcoal barbecues
Some people just love getting their hands dirty, and the sight of real flames cooking their food with the smell of charcoal is enough to keep them from converting to gas. There are several types of charcoal barbecue available on the market. The first, and cheapest, is the disposable barbecue. These are readily available in supermarkets and are suitable for one-off uses like picnics and camping. They consist of a foil container filled with charcoal and topped with a fuel-soaked pad and mesh wiring. They are easy to light and are usually ready to cook on in about 20 minutes. It is important to keep your food moving, as heat cannot be controlled. This applies also to the simple fire box or stand barbecues. Occasionally they will have the added advantage of a moveable grilling rack to lower the food if liked. These barbecues usually have the disadvantage of no air vents for controlling heat.
The kettle barbecue is more advanced and usually comes with controllable air vents, moveable racks and a lid. It acts in the same fashion as a conventional oven. Kettle barbecues are usually made of steel, with a porcelain-enamelled coating which will stand up to numerous barbecue sessions.
It is worth learning how to tell when your charcoal is ready to cook on. A charcoal barbecue takes about 30 minutes before it is ready but, there can be variations. The coals should be covered with a light grey ash, with a bare glimmer of red glow underneath. Do not start cooking until the flames have died down or you will end up with charred food that is still raw in the centre.
Griddle pans
These are invaluable for year-round indoor grilling and many makes also transfer happily to the barbecue grill rack and oven. Their versatility makes them an essential item in any kitchen. The best griddle pans are made of cast iron. If cooking indoors, they are much easier to handle over gas elements, which makes for greater control over temperature. Never oil your griddle pan while hot but instead lightly oil the food if necessary. Get the extractor fans going and heat your dry pan to very hot before you add the food. To test if the pan is hot enough, splash over a little water; it should evaporate immediately. Sear the food quickly then reduce the heat to the desired cooking temperature (see “Getting the temperature right”, page 18). Try not to over-crowd your pan or the heat will dramatically decrease.
CLEANING
Clean your barbecue grill rack using a wire brush and warm soapy water or crumpled foil at the end of long tongs in preparation for your next barbecue.
For a gas barbecue, burn off food by keeping the grill on for an extra 10 minutes and scraping off any burnt-on residue using a wire brush, crumpled foil or a metal scraper.
If you are cooking on a charcoal barbecue take time to empty and clean out the firebox after each use. Always allow the charcoal to go cold naturally rather than immersing it in water, which may damage the base of the barbecue. Cover the barbecue with a lid (if you have one) and close any air vents. Leave overnight and the embers will eventually die. Store away from the damp, dirt and cobwebs when not in use and disconnect the gas if using a gas barbecue.
Indoor griddle pans should never be immediately immersed in cold water as the cast iron might fracture. Allow the pan to cool first, loosen any charred food deposits and wash in plenty of hot soapy water. Always dry your grill pan thoroughly and lightly oil before storing it until the next use.
Getting the temperature right
In all of our recipes we have used consistent terminology in order to help you get the cooking times right. Depending on whether you are cooking over a gas barbecue, a charcoal barbecue or on an indoor griddle pan, the basic principles are the same. You will need to use your own initiative sometimes as every piece of equipment varies. If your barbecue has a moveable rack it is much easier and quicker to adjust the temperature. Likewise, if you are cooking indoors over gas elements rather than electric elements the temperature can be more quickly adjusted. Light or heat your cooking apparatus according to the manufacturer’s directions then adjust it to the right temperature.
Hold your hand over the grill bar, hot plate or griddle pan to test the temperature:
Low – you should be able to keep your hand there indefinitely but still feel warmth. This temperature is useful for holding cooked meat when you are not ready to serve.
Medium – you should be able to hold your hand there for 6–7 seconds. This temperature “cooks” the meat and is generally used for larger cuts and longer cooking recipes.
Medium-hot – you should be able to hold your hand there for 3–4 seconds. This temperature will “sizzle” the food.
Hot – you should be able to hold your hand there for