Duploelabs . You have the expertise to do something like that IVAN
Originally Posted by duploelabs
Given the experience of you lot and the lack thereof of the 'celebrity' chefs, why don't one of you do a bbqing/grilling course. We, as a nation, don't know have a clue about it so surely there's a call to spread the knowledge
Yes I have been BBq for more than 30yrs but wouldnt know where to start to teach somebody . It all just comes natural . I bbq at least once a week and do every thing on the fire fish, meat , chicken etc . i also cook with potjies ( Dutch ovens ) on the fire . Potjie is a round bellie cast iron pot that is brilliant for slow cooking . Stir fries are also lovely to do on a BBQ. You could even do a roast chicken for sunday luch on a BBQ. Toasted/grilled cheese and tomato sandwiches while waiting for the meat to cook . Its endless what you can do on a BBQ
I normally buy charcoal at end of summer sales as there is nowhere in Ireland to buy charcoal in the winter. Thats the problem with irish people as they think one can only BBQ in June & July (No Offence) . Its a all year round event . Ireland actually has a lovely mild climate compared to the rest of Europe in the winter. And some lovely calm winters days.
Its also very hard to get proper dry hard wood. Most wood in Ireland smolder more than burn properly . And you can hear the moisture water cooking in the background.This is due to the high dampens moisture content on the Island of ireland A coal merchant told me one day that he loves wet logs becuase they burn longer i9n his opinion. I nearly had a heart attack at his staement. TRhe same man had a chimney fire that year in his house. The reason he had the chimney fire was due to the wet wood he was burning and a build up of creosote which cuased the fire.
Sorrry about all the waffle but thats all to say there is a lot involved to be considering to bbq regularly and to do it right .
The grade that you cook on has to be clean and cleaned every time you use it pre and post. There is nothing worse to be invited to somebodys house for a bbq and you can see that grate wasnt used since last years last BBQ becuase when they made the fire you could see the old bits of meat rust and mould . And if notmentioned they would leave it to start cooking on . Its ignorance and education . Yes if it gets enough heat before you start cooking it will kill the germs but sometimes people dont leave it on long enough to kill the germs . I stronly believe its not the raw burgers that every body blame every year that make people sick but its the grate that comes in contact wit the meat and then because the germs aren't killed propely on the grate that it manifests in the raw meat . Any chef will tell you that eating blue or meduim rear meat isnt the thing that makes you sick its the bacteria that was on the dirty cutting board or cooking utensils . Becuase if eating raw or almost raw meat makes you sick 90% of France and Italy will be dead by now.
The fire is the vital ingredient ---- it has to be right
tool like tongs doesnt matter what you use its what you like or comfortable to use .
Then you have to have a good relationship with your butcher or butchers , I travel almost 200km round trip everytime I want Boerewors( south african suasage) the butcher makes it for me on order and I normaly get around 50KG ( 110 pounds) I ran out some while back and need some more now. I also like to ask the butchers to cut me what I like and want . Thats why you have to have a good relationship with your butcher . The problem is now days most butchers get there steaks precut from the factory and hardly cut anything now days .
And then the cooking part . Dont be scared to start if you make a mistake its all about learning . Its good to have diffrent levels of cooking/grilling /bbq on your BBQ so that you can ajust so the meat doesnt have to much heat to quiclky depending on the thickness of the meat or re chicken it needs to be cooked properly . Or if you cant ajust height then try to have one colder section of the cooking grade. so that you can move bits there . If its charcoal/wood coals then its right but no flames . The only flames that you should have if its sausages or basting suase thats falling on the coals and then the flames will flare up due to the fat/oil.
Sorry again for all this waffeling .
Dont know why I typed all this just ment to do a 3 liner . So to get back to the above mentioned last post . Come on Duploelabs
do a master class.