1. Put all the coals in the same pile
“Most people still fill their barbecue completely with charcoal, light it and get started. Don’t do that, because then you will get the same temperature everywhere. It is much more convenient to work with heat zones. Move your coals to one side of your barbecue and keep the other side as charcoal-free as possible. This way you can control the barbecue process much better. In the cooler zone, for example, you can let meat that you have just fried rest for a while before serving it. And those zones are also practical if you grill eggplant and veal at the same time. Getting an eggplant smooth requires a high temperature and takes quite a long time. A piece of veal, on the other hand, is ready quickly. It cooks better in the cooler zone.”
2. Wrap vegetables in aluminum foil
“You can put more on a barbecue than chicken drumsticks and hamburgers. It’s a great idea to grill vegetables too. Unfortunately, most people still stick to their habit of wrapping vegetables in aluminum foil and placing them on the grill. But this way you completely seal off your vegetables. The flavor of the charcoal will never penetrate. Therefore, put your potatoes, beets, pumpkins, sweet potatoes and onions directly and unwrapped in your charcoal and let them cook for an hour. When you remove them from the coals, cut away the burnt outside and serve the core. It will be very tender and have an intense flavor.”
3. Not waiting long enough before you start
“I see it often: people who start grilling even though the charcoal is not ready yet. Grilling on coals that are not at the right temperature not only produces poor culinary results, it is also unhealthy. Charcoal gives off toxic fumes if it is not hot enough. If your charcoal looks uniformly gray, it is the perfect temperature to start grilling. Therefore, light your coals on time. Depending on your BBQ set, you should count on twenty minutes to half an hour.”
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4. Use firelighters
“You won’t hear me say that there are no good fire starters on the market, but there is also quite a bit of rubbish out there. Bottles containing fire-accelerating liquids in particular spread an unhealthy, bad odor that ultimately ends up in your food. However, there is a fire starter that is as simple as it is efficient: the egg carton. Preferably take one of twelve and put a piece of charcoal in each box. Place the filled egg carton on the coals and light it. When the cardboard has burned down, the twelve pieces of charcoal will glow nicely, enough to light the rest of your coals.”
5. Only light the barbecue in the summer
“For many, summer still equals barbecue time. That’s too bad. You can grill in any season. Also take out your barbecue in the winter, for example in a garden full of snow. Then place a piece of deer loin on it, grill some winter vegetables or roast chestnuts. Tasty and very atmospheric.”
6. Peel vegetables
“Quite a few people don’t like peeling. From peppers or tomatoes, for example. Most people immerse their tomatoes in hot water beforehand because the skin then comes off without any problems. However, this will give your tomato a watery taste. Therefore, thread tomatoes, peppers and vegetables with hard skin onto a carving knife and turn them against the glowing coals. The skin will crack due to the heat and peel off easily. The big advantage is that your tomato then gets the delicious barbecue aroma.”
7. Using too much marinade
“Marinating vegetables is an excellent idea. Half an hour in advance is ideal. But don’t forget to carefully blot off any excess marinade before placing them on the grill. Too much oil on the grill creates flames that burn your vegetables. This applies not only to vegetables, but also to meat.”
This article originally appeared in July 2019.
Tags: dont aluminum foil wrong barbecuing
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