Cooking

Charring is part of grilling and key to the flavour of these dishes, though it takes a little care with a domestic grill. Domestic grills vary, but it can work well to grill on a rack under a very high heat, but with some distance from the heat source. For example, you might position the grill rack on the second notch down rather than right below the heat. This should give enough heat to create some colour, but the distance should mean that the meat won’t overcook. Of course the best way to cook these dishes at home is on the barbecue, if you can.