Smoking Meat 101: Barbecue for Beginners
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In general: when meat is roasted right above a fire you call that "grilling". Grilling takes place at very high temperature, whereby the meat is heated mainly by radiation. During "indirect grilling" the meat is roasted by the hot gasses of the fire, at medium temperature, and as far away as possible from the direct radiation heat of the flames. For indirect grilling you will need a grill that can be closed - like for example a Weber grill - and thereby keep the heat of the fire inside like an oven. The closed grill must have sufficient grate area to enable you to place the meat, fish or other food next to the fire, away from the direct radiation heat of the hot glowing charcoal fire. In addition, the closed grill must have some kind of adjustable air ventilation system to enable you to properly adjust the fire and thereby the heat inside the barbecue.
Rather helpfully, a number of these books also provided instructions on how to cook indoors, allowing you to use the book all year round. When putting these books the test, we were looking for easy to follow instructions, beautiful photography and easy to source ingredients. So treat your guests this summer and brush up on your BBQ recipes with this selection of our favourite outdoor cookbooks. You can trust our independent reviews. We may earn commission from some of the retailers, but we never allow this to influence selections, which are formed from real-world testing and expert advice. This revenue helps to fund journalism across The Independent. In the hand-held section, we were treated to everything from chilli beef burgers through to lamb sheesh kebabs with pickled red cabbage and chipotle steak tacos with guacamole as well as pork banh mi.
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