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Caveman style
Appears in
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
We call all techniques where the ingredients directly touch the charcoal “caveman style.” The most common preparation is a thick steak, but it also works very well with vegetables.
For vegetables, we usually blacken the skin and peel or cut it off after cooking. Their core will often acquire a sweet taste. This technique is most known for bell peppers, but leeks, garlic, and onions are also suitable for caveman style. Vegetables placed on charcoal cook in a similar way to when you roast them, but quicker. They will taste smokier and pretty bitter.