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How to make a barbecue – Recommendations and tips

“Preparing a perfect barbecue is not as simple as you might think.”

I have been invited to many barbecue parties around the world, but rarely have I been lucky enough to enjoy a properly roasted meat! It may not be widely known that barbecuing is a defined skill with specific rules for doing it well.

I do remember, however, a wonderful barbecue at the home of a good friend of mine in the south of France. John prepared and served one of the best barbecues of my life! The meat was first marinated in a wonderful selection of spices, it was tender and perfectly cooked! This was a wonderful multi-course meal served on a magical evening towards the end of summer in the South of France! A wonderful memory, for me!

I also remember a restaurant in Moscow where big skewers were grilled on a huge barbecue, right in the dining room!

Another great barbecue that I can remember was in Douala in Cameroon, in West Africa, right up the street! The barbecue consisted of a large steel barrel with wood burning inside and then the chicken was slowly cooked on a sheet of thick brown paper, allowing the chicken to be smoked midway through while it grilled. The result was quite delicious and I ate there often during my stay in Douala.

In Asia, where people grill a lot and the choice of recipes is huge, barbecue is generally done very well. I have very fond memories of ladies, sitting on the sidewalk grilling little plantains with grilled chicken wings available just down the road!

Grilling or roasting meat is an art in itself and that is why I wanted to write this to help you do a better job and also to give you some basic recipes that you can try. I hope trying them makes you want to grill more often and create your own recipes too!

Basic information on how to make a barbecue

Barbecue is the art of cooking food on the grill. How one does this can vary from simply barbecuing on some wood surrounded by three pebbles and then skewering a piece of meat on a small branch held over the fire, to using the more modern gas or electric grill. In between are all kinds of techniques, like using a grill on the stove. The barbecue methods are endless!

Whatever equipment you’re using, anything in this chapter can be done with any of them. What you really need to have a good barbecue is a grate and a heat source.

You can barbecue almost anything: meat, of course, but also fish, seafood, vegetables, bread, even cheese and fruit. In fact, if you’re using the barbecue for a meal, you could grill the entire meal (except the raw parts of the salads, of course).

At the beginning of the chapter, I told you all about my disappointment with grilled food. The main problem that a non-expert often has when using a barbecue for cooking is that they tend to overheat the grill and then burn the food on the outside. With burnt meat, you can see all the black lines on the food. Grill marks should be brown or dark brown, but not black. When you see black lines on grilled food, know that food was cooked at too high a temperature or cooked for too long.

Another very important thing when grilling is not to burn the fat. Often during cooking, the fat melts in the fire and catches fire. Even if it looks professional and fun when fat is burned in this way, burned fat or meat is said to be a cause of cancer and the burnt taste takes the flavor out of a good grilled meal.

Get in the habit of removing excess fat before grilling. Even if this has been done before buying the meat, it is a good idea to check this point before cooking. Make sure all cartilage, extra bone and extra fat have been removed or do it yourself.

Don’t put your barbecue on the highest heat you can, as it might be too hot. Temperature is something to watch and adjust while cooking. Are you interested and want more tips? Download the free ebook excerpt “Cook French and Stay Slim” by Jean-Louis Vosgien []

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