About Grilling Meat

The centre of the Eagle’s very small and open kitchen is the well-used chargrill. At times, more than half the menu’s dishes include at least one component that has been cooked on the grill, and consequently much of our reputation for big flavours and rough edges should be attributed to it. Now, in an ideal world, the grill would be fired by charcoal and not by gas and lava rocks, for the reason that food cooked over glowing coals just tastes better. So we should all be happy that the barbecues we have at home are really the best thing on which to grill food (even if it may not be everyone’s desire to fire up the barbecue for a couple of veal chops for their tea). That said, a barbecue should have a much larger surface area than the food being grilled is likely to occupy; the perimeter, where the heat is less intense, is useful for slowing things down or for resting them after cooking. The next best thing to using a barbecue is a large, rectangular, ridged cast iron grill pan – the type that uses two adjacent burners on your stove.