Direct And Indirect Cooking
For most people in the UK cooking on a BBQ is simply getting the charcoal red hot then sticking the food on, watching the fat drip into the coals and causing lots of flare up which then burns the outside of the meat before the inside gets a chance to cook properly. Then people either take it off before it burns to much risking under cooked food and chance of food poisoning, or leaving it on longer so it cooks in the middle but burns so bad on the outside you would think it was a lump of charcoal if you hadn't seen it go on before hand.
A lot of BBQ's that are bought don't have lids which is how most brits would expect it to be, don't get me wrong I was once like this and its only through training that I found out why good BBQ's do have lids. If your reading this and don't have a lid but you don't want to change you BBQ either don't panic as you can still cook you food without burning the hell out off it. Just try cooking with the different methods I'm going to explain and hopefully you will see a big change. If you can afford to go out and pick up and BBQ with a lid then make sure that the lid is able to withstand great temperatures as some of the really cheap BBQ's only have a lid for show and if used over time will get very damaged and warped. Now for most direct and indirect might make sense but I going to explain the use for both now anyway and how they work well together, click the page's for direct and indirect to find out more.
A lot of BBQ's that are bought don't have lids which is how most brits would expect it to be, don't get me wrong I was once like this and its only through training that I found out why good BBQ's do have lids. If your reading this and don't have a lid but you don't want to change you BBQ either don't panic as you can still cook you food without burning the hell out off it. Just try cooking with the different methods I'm going to explain and hopefully you will see a big change. If you can afford to go out and pick up and BBQ with a lid then make sure that the lid is able to withstand great temperatures as some of the really cheap BBQ's only have a lid for show and if used over time will get very damaged and warped. Now for most direct and indirect might make sense but I going to explain the use for both now anyway and how they work well together, click the page's for direct and indirect to find out more.
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