Grilling Tips from the Pros
by Tom Boyd
There is something undeniably enticing about the sizzle of food on a grill, the aroma, the char marks, the excuse to don an apron that says “Master Chef in the Making.” While barbecuing might seem like a domain dominated by men wielding tongs like sceptres, there is no reason why anyone cannot master the art of the grill. Ladies, it is time to fire up those coals and show them how it is done. We have gathered insights from well-known British Chefs to help you conquer the barbecue battlefield with flair.
Know Your Grill: Charcoal vs. Gas
First things first, understanding your equipment is essential. British culinary maestro Jamie Oliver advocates for the flavour that charcoal grills impart, noting that they give food a distinctive smoky taste that gas grills cannot quite replicate. However, he also acknowledges the convenience and control offered by gas grills, making them a practical choice for many home cooks.
The Heat is On: Temperature Mastery
“Managing heat is half the battle,” advises renowned chef Gordon Ramsay. He recommends creating a two-zone fire on your grill: one side with high heat for searing and another cooler side for slower cooking. This technique allows you to sear meats over high heat and then move them to the cooler side to finish cooking without burning.
Marinade Magic and Rub Revelations
Marinades and rubs are your secret weapons for flavour-packed dishes. American barbecue expert Steven Raichlen suggests experimenting with spice blends to elevate your grilled meats. A simple rub might include salt, pepper, paprika, garlic powder, and brown sugar to enhance caramelisation and depth of flavour.
Tools of the Trade
Investing in the right tools can make grilling a breeze. Celebrity chef and judge on “MasterChef Australia,” John Torode, emphasises the importance of using long-handled tongs, a sturdy spatula, and a meat thermometer to ensure your food is cooked to perfection. He cautions against relying on guesswork, particularly with poultry and pork.
Vegetables on the Grill: Not Just a Garnish
Grilling is not just for carnivores. Celebrated chef Yotam Ottolenghi, known for his vegetable-forward cuisine, highlights how grilling can transform vegetables by bringing out their natural sweetness and adding a delightful smokiness. He recommends grilling aubergines, courgettes, peppers, and even fruits like peaches for a unique and flavourful addition to your meal. The Ottolenghi in Highbury is a favourite spot for my friend Elsie and I… yum!
Timing is Everything
Patience is a virtue, especially when it comes to barbecuing. Nigella Lawson, famed for her approachable cooking style, advises against flipping food too frequently on the grill. Allowing the food to cook undisturbed helps develop that desirable crust and prevents sticking. As a general rule, flip steaks and burgers just once (Source: Nigella.com).
Resting: The Unsung Hero
Once your masterpiece is cooked, allow it to rest before serving. Heston Blumenthal, celebrated for his scientific approach to cooking, explains that resting meat allows the juices to redistribute evenly, resulting in a juicier, more flavourful dish. He suggests tenting the meat loosely with foil for a few minutes before serving.
Grilling is as much an art as it is a science, and there is no reason it should be confined to one gender. With these tips from the pros, you are well on your way to becoming the reigning queen of the barbecue. So the next time the sun is shining and there is a rumble in your stomach, grab those tongs, step up to the grill, and let the battle—and the feast—begin.
