I attended a barbecue course and even learnt a few things
16.8.2018
Translation: machine translated
As a food editor, I can do anything. Otherwise I wouldn't be doing this job. So I certainly don't need a barbecue course, what else do I want to learn? Because the course was free and I like meat, I took part anyway - and was surprised.
My spare ribs are legendary, as is the Korean pork belly from the barbecue. Beer butt chicken or entrecôte, I've actually done everything on the barbecue and most of it is a success. However, my sheer boundless arrogance was brought to an abrupt halt during the barbecue course by the barbecue messiah himself:
Djuro Savanovic runs over 150 barbecue courses a year and also owns a catering company. So the man knows a thing or two about barbecuing. He brought five pieces of barbecue equipment to the course and we used them to conjure up a five-course menu. My conclusion of the barbecue course:
You preheat the sticks, not the barbecue
It's actually logical, but preheating the barbecue is useless if you don't have the grill on the flame or the charcoal. The thickness of the grill rods is also crucial: the thin grill rods we use quickly lose heat as soon as the food is placed on them. That's not good. Thick cast iron grill rods, on the other hand, retain the heat. That's good.
You don't need chicken shears
Yes, I bought a pair of chicken shears. But as Djuro showed me, chicken shears are completely useless. A knife is enough, as long as you have the right cutting technique. The enfant terrible of TV chefs, Gordon Ramsey, was also taught this in this video.
Fish can be short smoked
I recently bought some smoked fish from Norway under the "Slow Food" label. It was inedible. The meat was tough and tasted rancid. I much prefer the smoked trout we are used to here. I learnt on a barbecue course that you can also cook it briefly in a smoker. One hour in the warm smoke and the delicious delicacy is ready.
Electric grills aren't all crap
A common misconception is that charcoal makes grilled meat better because it takes on a "charcoal flavour". According to Djuro, this is not the case. At most, the burning fat gives the meat flavour, but this also burns on gas barbecues and the latest generation of electric barbecues. Electric barbecues are therefore no worse than gas or charcoal, as long as they get hot enough. That's where the problem lies: electric barbecues are either real power guzzlers or they don't get hot enough to grill a piece of meat. However, if you can't have a gas or charcoal barbecue because of your landlord, then a good electric barbecue is definitely worth it.
Just because you can, you don't have to do everything on the grill
We actually cooked five courses on the barbecue course. But that only worked because we had five barbecues. Many of the recipes could also have been made on the hob or in the oven. The grills were almost indispensable for smoking the fish and searing the roast beef. So you really don't need to buy five barbecues. A smoker and a normal grill are all you need.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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