|
|
|
|
On 1 Jun 2005 12:09:38 -0700, wrote:
>I have problems with my BBQ. ("Don't tell me." I hear you say!)
>
>
>For several years our daughter and family lived in North Carolina (we
>live in England, by the way) and I came to appreciate that, due to the
>climate, our American friends were masters of the BBQ. I, therefore,
>hope that some of them might come to my rescue.
Let me don my cape and mask, first.
>
>My problem. Firstly I should say that I like to BBQ on charcoal. I do
>it solely for the flavour. So I don't have one of those large
>machines like cookers on wheels complete with ceramic blocks.
>
Do you have a lid on your grill? It's grilling you're doing, by the
way, not barbecuing.
>Also I like my meat, be it beef or lamb, to have a reasonable amount of
>fat - also for flavour. But I find that this fat melts, drips into the
>charcoal, and bursts into flame. The result is my meat ends up
>carbonised in 18" high flams as opposed to being cooked. Yet I don't
>see these mounting flames in other people's BBQs, who clearly know
>what they are doing more than I do. Nor do I see it in restaurants.
>
>What is the answer? Am I using the wrong type of charcoal? Is there
>a flame-inhibitor spray, perhaps?
Beer.
Also move the meat away from the hottest coals as needed. Also raise
the meat higher above the coals. Also arrange the coals so that you
have areas that are hotter and areas that are less hot so moving the
meat has the desired effect. All of which is to say: Know your fire.
And if you have a lid for your grill that fits well enough to the
base, you can smother the flames with it as needed. If your grill has
no such lid, I'd seriously suggest getting one that does. Very
useful. In fact, you might end up actually barbecuing!
Do they sell Webber kettle grills in the UK? They're a good product
for the money in my experience.
>
>I've just cooked a lovely rib-steak on the bone (washed down by a
>good bottle of Burgundy = oh the joy of it!) but the outside was
>charred to xxxxx, whilst the inside was rare to the extent of being
>almost raw. So any help would be most, most, most welcome.
>
>Thanks for ever.
Aw shucks.
modom
Only superficial people don't judge by appearances.
-- Oscar Wilde
|