Barbecuing

Appears in

Published 1982

About

Barbecue now knows no season. Cooking over coals just makes food taste great, and if time is taken for marinating or enhancing the meat, fish, or poultry with a sauce or chutney, simplicity becomes sublime.

Mastering the age-old technique of barbecuing is not complicated, but it does require some attention to detail. Remember, no rushing allowed. The slower your timing when you cook, the juicier, more tender, and tastier the results will be.

Layer the charcoal wider than the size of the food that you are grilling.
Coals take 30 to 45 minutes to achieve the gray ash coating and glowing red inside that is ideal for grilling. Smoking should be done during the last 15 to 20 minutes of cooking.
Fruitwood (peach, apple, cherry, pear, apricot, citrus) and even oak, maple, hickory, and sprigs of pine can be used to add an exciting dimension to your grilling. For a wonderful flavor, soak the leaves and branches in water before setting them over the fire so that you will get smoke, not flames. Try this easy smoking technique also with fresh or dried juniper berries, whole sweet spices such as cinnamon, cloves, nutmeg, and orange or lemon peel. Placing a bundle of fresh herbs over the coals produces a great flavor, too.
Marinating adds flavor and breaks down any toughness to make meats tender.
Olive oil in a marinade ensures that the meat won’t stick to the grill. If you’re not marinating, brush the oil lightly over the meat before taking it to the grill.
We like to precook many foods before grilling. It ensures that they will not dry out during a lengthy time over the coals but will still have the wonderful aroma and flavor that only outdoor grilling gives. This is especially true of chicken, spareribs, and whole roasts. We always allow at least 30 minutes of cooking time for basting and cooking over the coals.