: a tradition that never goes out of style
Humans have been cooking with fire for hundreds of thousands of years. It is part of our culture to the point that it has become ingrained in our DNA and has been crucial to our physical and psychological development. We associate food with more than just taste, because food is not just food. It is a moment we share with ourselves and those around us. It is an experience.
Cooking over hot coals is not only a great way to have fun, but it also brings out the best flavors, whether you're cooking meat or vegetables. With high-quality ingredients and some basic knowledge, you really can't go wrong. So, without further ado, here are our top tips for outdoor cooking:
The fire
Ideally, the wood you use should be kiln-dried; well-seasoned hardwood works very well and adds flavor. It should contain less than 20% moisture, or the logs will lose too much heat. (Avoid pine logs, as they will burn too quickly and create a bitter-tasting smoke).
Mixing wood with charcoal will give you a great source of constant heat.
Unless you are using a skillet or pot, be patient and wait for the wood and coals to burn down enough to achieve intense, consistent heat from the coals for cooking. Slow, steady cooking reduces the risk of flare-ups and gives you more control over the grill.
The meat
Instead of relying on set cooking times, invest in a meat thermometer that allows you to monitor the internal temperature of your food as it cooks. Cook your meat to a couple of degrees below its final cooking temperature, then let it rest; the internal temperature will continue to rise. Resting is just as important as cooking, so be patient and you'll be rewarded with delicious meat that melts in your mouth.
To ensure that your food does not dry out, remember to baste or glaze it with a flavorful sauce or any leftover meat marinade. The meat should be tender and juicy on the inside and well browned and caramelized on the outside from the barbecue.
Vegetables
Halved peppers, portobello mushrooms, zucchini, thickly sliced eggplant, small Gem lettuce halves, cauliflower florets, corn, asparagus, and spring vegetables work well for grilling. You can also cook potatoes and leeks with their skins on, directly over the coals for about 45 minutes. The vegetable skins create a natural protection for the soft interior of the flesh, so don't be put off by the charred outer layer. Once blackened, cut it in half, remove the sweet, tender pulp from the outer layers, then mix it with herbs and butter.
A safety note: Fire always requires great care and respect. It should only be lit in places where it is permitted, and never (ever) when there is a fire ban. Fire bans must always be respected, regardless of your skill level. A safe fire is placed on gravel or sandy soil, with stones, gravel, and a ring of stones around it. The fire should not be placed on or next to a rock, or on peat bogs or moss. You should also avoid lighting fires near trees, tree stumps, or dry grass, and never when it is windy. Also, make sure you always have a bucket of water handy.