Barbecue cooking – How to get the best results

Today you can buy many cheap gas barbs that work propane and are easy to use and clean. However, these barbecues do not produce “real” barbecue result.

In fact, they are nothing more than a portable pan or gas stove that you can use outside and your food will miss this unique barbecue flavor.

How to barbecue properly

The barbar key is able to use an outdoor burner, an open stove or an open cooking oven that can accommodate different types of fuels.

Real BBQ Food gets a lot of its taste for the smoking effect that burning fuel has on meat, vegetables and fruits. So, to be able to burn different materials and to vary the materials drawn during the cooking process, considerably affects the final taste.

The best barbecues are fireplaces and fire chimenes, as these allow you to burn charcoal or wood and complete cooking by adding any number of herbs or spices to the “combustion zone”. This allows the food to be infused from these additional tastes and odors and this means that food food as much by smoking only by heat. It’s real barbecue.

The main techniques for a good barbecin are quite simple.

Ideally, you want two different materials burn. The first generates the heat that cooked the food and the second will add additional aromas.

The perfect cooking fuel is wood / wood, but charcoal (barbecue charcoal) is easy to ignore and burn systematically. It is therefore an acceptable alternative.

The second addition is the material that infuses the foods you cook with this unique barbecue flavor. If you burn wood (no coal), you will automatically get this smoked taste, but you can improve it considerably by choosing specific woods or adding herbs to the combustion material.

Types of wood

Most DIY centers and outdoor shops will sell barbecue wood, but different woods will produce different tastes. Here are some pointers that will give you an idea of ​​the best burning woods.

First, fruit tree wood is always ideal, so select one if you have the possibility.

Second, match the wood you use to burn with the food you cook. For example, pork, ham and poultry always go well with apple wood (think about apple sauce!), So try to burn apple wood if you cook these meats.

If you want a traditional barbecue taste, Hickory offers a very good smoked taste and it’s great with ribs and chicken thighs.

The oak is good with fish and white meat, but there are many other options such as Cerry, Aulder, Maple, pear, etc. And the best way to find out what you like is to test them.

If you want to save money, or if the woods are hard to find, you can generate heat with coal and add fruit woods for smoked flavors. Make sure to add the woods “after” the coals are really hot.

The other way to savor the food is with fresh herbs and spices. So, if you want a garlic flavor, add ampoules to the fuel garlic, or if you want a rosemary taste, rosemary lugs on the coals / wood in the last stages of cooking.

BBQ material

You will not be able to cook as described above with a gas barbecue. You will need an open / coal wood burner, a home, or even better a traditional chimene.