Are you a barbecue ninja master? I have never aspired to those heights and although keen have diligently produced poorly cooked burgers, sausages and chicken over the years for my long suffering family – in various states of carbonisation. So when I had the opportunity to attend a short masterclass to learn the basics of how to cook proper (and more importantly, safe) barbecue food I jumped at the chance.
On a warm summers evening I was on a rooftop garden in Shoreditch to meet Richard Holden (a very real and serious barbecue ninja, blackbelt). I must say he has a passing resemblance to Ewan McGregor, and he cooks the best beer can chicken I have ever come across! There were sliders, beer onion hotdogs and copious glasses of Pimms, so I was an eager and diligent pupil.
This session was all about proper charcoal barbecuing. I learned a few basic principles that I will pass on to you to improve your barbecuing by, ooh at least 200%!
- Don’t use too much charcoal for grilling. Use a barbecue lighter chimney half full. Only use good quality charcoal (if the heat begins to die down you can add one or two more lumps of charcoal).
- Use good quality meat and branch out from burgers and sausages. Richard Holden cooks Yorkshire puddings and meringues on his barbecue.
- If using a kettle bell (Weber type) or other covered grill, cover only half the base with embers to create a direct and indirect heat area. This way you can control your cooking temperature and can both grill and roast.
- Using the indirect heat area it is easy to cook sausages and chicken without burning yet ensure it is cooked all the way through.
- Make sure you adjust the draw and flue if covering the grill so that you don’t choke the fire.
- Use a temperature probe (like the Thermapen 4): 75oC for all meats, but for steaks you can vary from the late 60oC up to 72oC depending upon how you like it done.
A barbecue can provide brilliant food but it must be used with control. Don’t waste fuel. I used to use half a bag for each grill, which is far too much. You can grill and roast with a covered barbecue and I have used some of Richard’s tips and found that they really do work.
If you have a gas barbecue with two burners experiment by only lighting one side and then you have a direct heat and an indirect heat area. And with a temperature probe there need be no more ‘let’s finish the chicken off in the oven’ … you can check it properly and tell when it is cooked.
Richard is a barbecue genius and wants us all to develop and relish a proper UK barbecue culture with our own signature recipes and identity. Let’s not let him down, do your Sunday roast on the BBQ and be proud!
For more information on the Thermapen, please visit here.
Disclaimer for My Experience of a Barbecue Ninja Masterclass!
I was invited along to the masterclass to learn how to BBQ and to use a Thermapen properly. Attendees were given a Thermapen. My opinions and views above are my own.
