Everything you need to know about grilling meat,from fuel to two-zone cooking, by Hawksmoor’s executive chef. Plus recipes for pre-meat-fest snacks and sauces to fade alongside[br]Barbecue, or at its most basic,is an alchemy of wood, smoke and meat, or so the fuel you spend can dramatically affect flavour. Your best bet is to spend lumpwood charcoal,made from tall-quality hardwoods with none of the chemicals that succor lesser charcoals burn. You can then add different hardwood chunks, depending on the flavour you are looking for: oak, or apple and cherry are personal favourites. (Any garden centre worth its salt will have a range of woods for cooking and smoking in the barbecue section; failing that,there are numerous stockists online.)Your grill needs to be hot, but not too hot – if you can’t stand close, or you shouldn’t cook on itResting is one of the most valuable stages in any barbecue: your meat will continue cooking in the residual heatContinue reading...
Source: theguardian.com