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Right, off to a barbecue this evening and a series of (unfortunate) circumstances means that the lighting and cooking is going to be up to me. I haven't used a charcoal barby in ages so, what are the timings working back from when we'd like to eat? How long does the charcoal need to be lighting before cooking starts? Is it a good idea to give stuff 15 minutes in the oven before cooking?
Edit: In no way an expert, but...
After much trial an error I now barbecue this way:
I light coals in a Weber chimney using kindling (I save up dropped twigs in the garden). No nasty smelly fluids or lighter blocks.
When all coals are greyed (about 30-45 mins) I empty them out onto half the grate, so the other half of the grate is empty.
I then sear any meats (lighly burnt on both sides) over the coals. When the meat has been seared I immediately move it over to the uncoaled side and close the barbecue lid to cook the meat through.
Edit: Good luck!
+1 for tucker,if no chimney give the coals at least another 10-15 mins toget grey.
Have kindling! Certainly don't have a chimney though. Will the charcoal take ok from kindling?
I like the idea of searing, then moving the stuff over. I'd never have thought of that. Cheers.
Wood the kindling? Give it an hour at max.
The grey charcoal that is all irregular and looks coal like gets going pretty fast, 30 mins. The briquettes are a bit slower, 45 min IME. That's with firelighters though.
Cooking is generally plain sailing in my limited experience, apart from sausages. Need to keep an eye on them so they don't get carbonised. A good pair of tongs helps.
Thanks for the tips guys. Much appreciated. 🙂
Regarding pre-cooking stuff, I don't bother except with chicken legs/thighs/drumsticks.
What works really well is steam them for 15mins before hand or lightly poach in milk, then finish them on BBQ.
The other top tip is wrap a whole bulb of garlic in foil with a bit of olive oil and gently roast on the side of the grill for about 45 mins or until the cloves are soft but not burnt, then use the cloves to smear your food with gooey garlic. Fantastic. Tastes very mild but you certainly stink the next day!
*sticks bulbs of garlic in bag and high-fives winston*
Nice tip, that.
Tucker has it spot on
Darcy
How did you get on with the Garlic?
It sometimes takes a couple of goes to get it right, so if it was too hard or cremated this time, don't give up.
It went well winston. Not sure I quite got it to the right level of gooeyness but it's a cracking idea. I'll be giving it another go. Cheers again.