So MAJD put the idea in my head and I've done nothing about it. I'm gonna at least start this thread now, so that while I'm getting my a** in gear, others can share their expertise, tips, etc.
The idea for the thread is easy. This is all about BBQing / grilling. Its not my thread...so if you have tips, recipes, or whatever....please...feel free.
I'm gonna write up a few articles over the coming while...some about how I cook on a grill, and some about what I cook on a grill.
I'm not a pro. I don't even know if I'd call myself a talented amateur. I am, however, an enthusiastic one...and with spring having arrived and summer on the way, my grill season is in full swing...so in a sense, this will also be a bit of "bonkey's grill blog".
So...my first tip is this...
Its all about the charcoal (if you're not a gas-griller).
Never underestimate the difference that good charcoal will make.
For years, I used whatever was cheap...and varied between those preformed "briquettes" and real charcoal. Sometimes it was great, sometimes not.
Then, about two seasons ago, I happened to get some (still cheap) stuff in a different shop nearby, and the difference was mindblowing. It was a charcoal made from (managed) hardwood. The bag was mostly full of mid-to-large chunks...almost no flakes, almost no powder, even right down to the end of the bag.
The stuff burns forever. This took me a while to get used to...I had to start using less of it, and actually spreading it out, so that I'd have literally single chunks sitting seperated from each other, rather than a thin layer of charcoal across the entire base.
It burns long and slow, so it doesn't matter if I'm doing multiple courses, or want to roast somethign for a couple of hours.
It's hard to put it out...I can close the lid and all the airvents, and let the temps some right down, but even if its been like that for 20-30 minutes, the stuff will still heat right back up (and quickly) if I reopen the lid.
As I said...it took me a while to get used to decent charcoal. I dunno what the market is like in Ireland, so this may not be an easy (or cheap) one to follow up on...but seriously...if you chook with charcoal, then quality will tell.
If, of course, you cook with gas, then you don't have this problem. You can just laugh and point, while people like me are cursing over wrong temperatures, or bad charcoal, or whatever.