Barbecue for beginners

What is it that makes a meal cooked outdoors over burning coals so appetizing? Perhaps it is the fresh air or the tantalizing aroma or the sound of food sizzling on the cooking rack. Whatever it is, there is no doubt that barbecues and outdoor grills are becoming more and more popular. This is hardly surprising when you see just how many wonderful dishes can be cooked over charcoal. There are hundreds of barbecue recipe books available to you and a goldmine of inspiration on the internet, so you need never be short of inspiration.

Gone are the days when sausages and burgers were the staple of every barbecue party, although traditionalists will find dozens of recipes for making fabulous burgers and for tangy sauces to serve with the sausages. But why not try fish, which cooks to perfection on the barbecue or grill and is healthy too? There are also dozens of tasty marinades and bastes for meat lovers, as well as vegetarian dishes, salads and side dishes. You can even cook a dessert on the barbecue.

Which barbecue or outdoor grill?

You do not need a large, sophisticated barbecue to produce mouth-watering food, although once you have tried some of these recipes you might want to invest in something larger.

We at Spanishchef have two types of barbecue. We have a large designer built concrete unit which burns charcoal or our preferred orangewood. We can cook anything on it, but use it only when we are holding large parties. Our other barbecue is a gas portable unit with three burners and includes a hotplate. We can wheel it around to any spot on the patio and use it mainly for small groups where I can cook and still be part of the party.

Essentially barbecues are an open fire with a rack set over the hot coals, on which the food is cooked. You can improvise a makeshift barbecue with nothing more complicated than a few house bricks and an old oven rack. Chicken wire and baking racks can also be used to cook on. Purpose made barbecues or outdoor grills are, however, available in all shapes and sizes, from small disposable trays to large wagon models, powered by bottled gas.

As the names suggest, portable and semi-portable barbecues tend to be small. Some types have a stand or folding legs; others have fixed legs. lf you have a small model and are cooking for large numbers, cook the food in rotation so that guests can begin on the first course while the second batch is cooking.

Most brazier barbecues, which stand on long legs and have a wind shield, are light and portable. On some models the height of the rack can be varied, and some types incorporate rotisseries.

Covered barbecues or outdoor grills are essential if you want to cook whole joints of meat. The lid completely covers the barbecue, increasing the temperature at which food cooks and acting, in effect, like an oven. The temperature is controlled by air vents. When used without the cover, these barbecues are treated like traditional barbecues.

Wagon barbecues or outdoor grills are larger and more sophisticated. They have wheels and often incorporate a handy tabletop.

Electric or gas barbecues or grills heat volcanic lava coals. The flavour is still good, because the flavour of barbecued food comes from the aromas of fat and juices burning on the coals rather than just from the fuel itself.

Equipment: Apart from the barbecue itself, you do not need any special equipment, but do arm yourself with; a pair of oven gloves. Long-handled tools can be useful, as well as being safer and more convenient to use. They are not expensive, and if you cook on a barbecue regularly it is a good idea to invest in a set. Specially shaped racks for burgers, sausages and fish are useful but not essential.

You will need a set of skewers if you want to cook kebabs. Metal skewers should be flat to stop the food slipping round as it cooks. Remember that metal skewers get very hot, so wear gloves or use tongs to turn them. Wooden skewers are much cheaper than metal skewers but are not always very long lasting. Always soak wooden skewers in cold water for at least 30 minutes before use to help prevent them from burning on the barbecue and then cover the exposed ends with pieces of kitchen foil. A water spray is useful for cooling down coals or dampening down flare-ups.

Lighting the barbecue: Charcoal is the most popular fuel although you can use wood. Charcoal is available as lump wood, which is irregular in shape and size but easy to light, or as briquettes, which burn for longer and with a more uniform heat but are harder to light.

Light the barbecue at least an hour before you want to start cooking. Stack the coals in the pan and use specially designed solid or liquid lighter fuels to help set the charcoal alight. Do not use household fire lighters because these will taint the food. Never use paraffin or petrol to light a barbecue — it is very dangerous if used incorrectly. The barbecue is ready to use when the flames have died down and the burning coals are covered with a white ash. When the coals are ready, spread them out into a uniform layer, so that the barbecue gives an even heat.

Preparing to cook: Before you begin to cook, oil the rack so that the food does not stick to it. Do this away from the barbecue or grill or the oil will flare up as it drips on to the coals. For most dishes, position the rack about 7.5 cm/3 inches above the coals. Raise the rack if you want to slow down the cooking. lf you cannot adjust the height of the rack, slow down the cooking by spreading out the coals or moving the food to the edges of the rack. If your barbecue has air vents, use them to control the temperature — open the vents for more heat, close them to reduce the temperature.

lt is very difficult to give exact times for cooking on a barbecue, so use the times given in the recipes in this article as a guide only. Always test the food to make sure that it is cooked thoroughly before serving.

For advice of barbecue safety and food safety visit our barbecue section on Bill and Sheila’s Cookbook Bill & Sheila’s Barbecue

Or check out the barbecue recipes on this site that we have prepared specially to accompany this article. They are designed with the beginner in mind.
Fish on the barbecue

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