Now that the weather is warmer, I’m looking forward to getting my charcoal grill out of hibernation and preparing for our summer backyard gatherings. But despite my love for those delicious smoky flavors, I must admit that my grilling technique is always hit-and-miss.
That’s why I decided to ask a professional chef what the secret is to perfecting your grilling game. As it turns out, I've been approaching it wrong all this time — but not anymore.
So if you want to improve your succulent steaks or simply wish to impress your guests, here’s the top grilling tip we all must do for that perfect taste.
Learn to cook with the fire
Mastering the art of cooking properly with the fire is a total game-changer. My usual routine involved just spreading everything across the grates and waiting patiently for one side to finish before flipping over. But as it turns out, the secret lies in staying active and constantly shifting your ingredients across the heat.
“For me, barbecue cooking is one of the purest and most enjoyable ways to cook. It’s instinctive, hands-on and social - proper primal cooking over fire!” states Tommy Banks, British Chef and brand ambassador for Kasai Grills.
Cooking over fire is very instinctive. You have to stay involved with it. A great barbecue isn’t about putting something down and walking away.
Tommy Banks, British Chef
“Cooking over fire is very instinctive," Banks says. "You have to stay involved with it. A great barbecue isn’t about putting something down and walking away. It’s about moving food around constantly, understanding where the hotspots and cooler spots are, adjusting heights and controlling caramelization and smoke levels. That movement is what gives you beautifully cooked food instead of burnt food!”
Of course, always proceed with caution whenever cooking over a flame, and avoid doing this near children or pets running around.
Fire it up early
Another common mistake people often make is not firing up the grill early enough. This is especially the case for lump wood charcoal, where you’ll need to allow adequate time for it to heat up. Again, this will make all the difference to your tasty results.
“People get impatient and start cooking while there are still flames licking everywhere,” explains Banks. “You need to let the flames die down and cook over the glowing coals instead.”
So what’s the best fuel for grilling like a pro and for the best results? “A premium lump wood charcoal is probably the best and easiest option for most people cooking at home," Banks says. "If you really want to level things up, binchotan charcoal is incredible.
"That’s what we use in the restaurants because it burns far hotter and much longer than standard charcoal. In a professional kitchen, the last thing you want is your barbecue cooling down halfway through service.”
Armed with these professional tips, I am keen to see if these will actually level up my outdoor cooking and truly impress my guests at our next backyard gathering. Watch this space.
