Outdoor cooking always makes for an unforgettable summer’s evening. Not all men can be masters in the kitchen, but, rest assured, inside of every man is a grilling expert waiting to be discovered. Let’s start by learning the difference between barbecuing and grilling.
When you barbecue, you use a relatively low temperature of between 150 and 250 degrees Celsius and the meat is covered with a lid. The barbecue cooks your food from all angles, just as your oven does. On the other hand, when you grill, you use a charcoal fire which creates high temperatures of up to 400 degrees Celsius. The flame quickly sears the meat, fish or vegetables, sealing in the juices and giving it that typical grilled flavour. It’s important that your appliance is fitted with an air supply and that you can easily adjust the position of the grill.
How do you know when you’re ready to grill?
- Step 1: Let the fire progress until the flames and most of the smoke have disappeared and there is a thin layer of white ash covering the charcoal.
- Step 2: Place the grill on the appliance and test whether your charcoal is hot enough using the three second rule: Hold your hand above the grill. If you can hold it there for three seconds or less, then you’re ready to grill.