Tips from a real chef
A summer without at least one BBQ rarely occurs. Apart from the fact that I love barbecued food, I also think they’re great fun. Everything gets done at a relaxed pace, and you’re surrounded by delicious nibbles, drinks and lots of good company. Nowadays, I’m rarely to be seen anywhere near the BBQ, but then, I’m not really very good with those fire lighter blocks. By the time I’m done prepping all of the salads, skewers and other side dishes, I’m usually pretty ravenous, so, having to patiently wait for the meat still to cook at that stage, isn’t fun.
Fortunately, there is always someone in my vicinity, who takes it upon himself to get the coals lighting and keep the meat turning. Time and time again I see that barbecuing really is an art in itself. You may look like a BBQ master and own an awesome BBQ, but there’s a whole lot of technique to the actual cooking of the food, too.
At a recent BBQ, I met someone who was remarkably good at it. So, especially for the readers of this blog, I asked that real chef for a few tips:
1. The right fuel
2. Getting the fire started
3. Healthy barbecuing
4. Rare, medium or well done
5. The after party