Joanna James
No one is born a BBQ whizz. If you're a bit green when it comes to grilling, this guide has your back. You'll be nailing it from the first time you spark up the coals. But here’s something to keep in mind: grilling, just like any other cooking, can get a bit risky if you're out of your depth. If you're ever unsure, have a look at your grill's manual and take any safety pointers seriously. You should always play it safe when firing up the grill.
If you want to create your own inasal menu and make BBQ food that you order from places like Mang Inasal Philippines without a trace of any undesirable flavours in your food, it’s important to use the right fuel.
At its heart, a barbecue is a blend of wood, smoke, and meat – so the fuel you pick can seriously influence the taste. Your top choice is lump wood charcoal, crafted from top-notch hardwoods without the chemicals that other charcoals might have. Fancy tweaking the flavour? Throw in some hardwood chunks.
Give a wide berth to any charcoal that has even a whiff of petrol – it's likely been made with accelerator fluid and will ruin your food. You should avoid pressed briquettes too. They’re just charcoal bits glued together and can sometimes burn way too fiercely.
Your grill needs to be warm, but not scorching. If you can't stand near it, then it's not ready for cooking. Fire it up well in advance, so the flames mellow down before you chuck anything on it: the charcoal should be burned out and covered in a white ash layer. Just before you throw on the meat, give it a good seasoning. You don’t need oil – if your grill is at the right heat, your meat won't cling on.
First things first, take your meat out of the fridge and let it sit until it's room temperature. Ideally, you're looking for a chunky piece. This ensures a nice, charred outside with a juicy inside – something a thinner slice can't deliver. Before adding any seasoning, give it a good pat-down with kitchen paper; damp meat won’t get that tasty crust, and the moisture will boil the meat.
When it comes to the sprinkle, Maldon sea salt is a good choice. Avoid the regular table salt; it's just too salty and has some odd extras in it. Be generous with your seasoning – fling handfuls of salt over the meat. The idea is that a lot of it will fall off during the prep and cooking process, leaving just the right amount behind.
Pop your meat on the grill and let it sit tight for a minute before giving it a flip. After that, give it a turn every minute or so until it has that lovely golden look. If you're grilling a chunky piece, regular turns help stop it from charring too much. If you see any yellow flames springing up, shift your meat – it means the fat has caught fire.
Don't cram everything onto the grill. Space out each piece, ensuring there's a good amount of air around each one – it helps keep the charcoal burning nicely. Timing depends on the meat's thickness, its cut, where it came from, and the grill’s heat.
Getting the temperature spot on is a bit of an art form – and practice makes perfect. You'll soon get a feel for which bits of the grill are roasting hot and which are a bit cooler, how long it takes for the coals to hit that sweet spot, and how long they keep burning.
Got a tougher cut to tackle? Here’s a tip: push your coals to one side and pop a lid on top, making sure the vents are open for air circulation. This trick, known as indirect grilling or roasting, circulates hot air around your meat, a bit like in a fan oven.
This indirect method isn’t an exact science. But if you have a meat thermometer to hand and know your meat’s ideal temperature, you're on to a winner. Don’t forget the finger prod test: the firmer the meat, the more cooked it is. Over time, you'll get the hang of it – using your thermometer and touch together will make sure your steaks come out top-notch every time.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
