If you're looking to do more than burn the hell out of your food this summer, take these tips from Bryan Tyrell from Bodean's. He's been world BBQ champion twice, so he's a man worth listening to.
‘I love to BBQ. That is my relaxation and I enjoy putting on a great meal for friends and family. The flavours you can generate with a good grill are incredible.
Getting Started.
The first thing you need to do is find the grill to make you the Master
of BBQ in your neighbourhood. Grills come in all shapes and sizes and price
ranges from small one or two person charcoal grills from less than £20 to top
of the line, stainless steel gas cookers for over £4000.
When looking for your grill, the first question you need to ask yourself is whether you would like a charcoal grill or a gas grill? For me, I love the flavour that a charcoal grill gives the food you are cooking. They are very versatile and if you are on a limited budget they are less expensive than gas models. The only drawback is that sometimes you are limited by the weather.
If you have a bit more in your budget you may look at gas grills. Yes, they do cost more, but you get more in return. You can cook outdoors virtually 365 days a year, because all you have to do is turn it on and in about 20 minutes or so you are ready to run out and put your food on the grill. You can buy models that give a flame kissed taste, others come with lava rock to spread the heat evenly and those with stainless steel deflector plates.
Building Your Fire
I like using charcoal briquettes over lump charcoal because they don’t burn as hot and they last longer. Either way you still get that rich flavour to your food. Find yourself a good charcoal at your local store. I know you may be thinking, charcoal is charcoal, but there is a difference. If you spend a bit more money it will help you in the long run with quickness in lighting, how long they burn and yes even taste.
Indirect vs. Direct Heating
There are two different ways to cook on a grill. Direct is the more commonly used method, such as steaks, burger, and chicken. It gets its name because you are cooking directly over the coals. This is mainly used for things that you would cook relatively quickly because if you leave it over the coals too long it will burn or to a lesser degree lose all of the natural moisture and dry out.
Indirect is used more for larger cuts of meat that you are going to cook
over a longer period of time. Whatever you are cooking is not directly
over the
coals so there is no burning, but you still get the charcoal flavour
and the heat.
Lighting the Coals
Since you are going to be cooking both directly and indirectly, place a heaping amount of charcoal on one side of the cooker and apply a heavy amount of lighting fluid. Let it sit for about two-three minutes to make sure it is absorbed before lighting. After you light the coals it will take about 20-30 minutes before you are ready to cook. This gives you time to prep your food.
Prepping Ribs – Spare and Loin Back
A little hint in prepping is what is called “skinning the ribs.” What
this means is taking the membrane off the backside of the rib. The best
way to do this is by using a butter knife and running it under the edge of
the
membrane until you can get your finger under it then pulling it off.
I know it sounds strange, but it is a little something that you will notice
after
you cook the ribs.
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