David Wilby, Chef Patron of the Windsor Grill, tells us what makes a barbecue for all seasons
People think I’m crazy because I actually use my barbecue for 12 months of the year. Quite apart from the taste and flavour, there is actually something deliciously natural about cooking outside on an open fire. It may be the flames, it may be the simplicity, or it may just be the open air which always seems to make the food taste that little bit nicer.
Be prepared
I’m often asked about what makes a good barbecue and my answer is always the same – the trick is in the preparation. It’s always useful to have as much as possible ready to go before you are about to start eating. In a restaurant we call this mise-en-place, and the principle should be the same at home.
People often make the mistake of trying to light the barbecue and cook everything at once, as soon as their guests arrive. This usually results in having too much to do, with a grill that is too hot which consequently ends up burning everything.
I always advise people not to leave all the cooking to the last minute. If you are putting vegetables on, it’s worth pre-grilling them and finishing them off when you are ready to eat.
Clearly, things like marinades work well if you’ve given meat or fish the appropriate time to soak up the flavour.
If I’ve got a barbecue planned, I’ll often pop into O’Driscolls (the fishmonger a few doors down) in the morning to pick up some fresh fish. I’ll have made sure that I’ve prepared the marinade the night before, so it will be ready to use immediately.
Get the right produce
Whilst the temptation to ‘overfeed’ is often great at barbecues, I think it’s always worth getting fewer quality cuts of meat or fish and cooking them well, rather than going for lots of poor quality burgers or sausages. As with any dish, taste and flavour will be enhanced by better ingredients.
We are very fortunate, as we have some brilliant local produce to choose from in Windsor. Whether it’s quality meat from J Hunt on Peascod Street, or seasonal veg from the Windsor Farm Shop, we are spoilt for choice. Always think seasonal, as this will be better quality and value.
Power source
And so to the great debate: gas vs charcoal. Obviously it’s important to do justice to your ingredients, but which option leaves you better equipped?
Well, just to sit on the fence, I have both. The convenience of gas is great – put the barbecue on and you are away. The temperature is easier to control and you can slow cook or quick cook instantly. However, the purists give the nod to charcoal. I tend to use it for slow cooking and smoking – such barbecues are generally planned, not off the cuff, as you have to manage the fire.
Whichever you choose though, just ensure that you have a lid. Not only will this give you more flexibility to grill, roast or slow cook, but it is also better for speed, as it captures the heat.
Other useful equipment would be a temperature probe, which is important when cooking chicken; tongs with good grips; tin foil trays (helps with the washing-up) and a timer (use your smart phone).
Have a smoke
So, once you’ve got all of this, the fun really starts. A large part of the cooking should, in theory, be all about theatre and finishing off pre-prepared dishes. And a key difference between barbecuing and just putting your meat or fish in the oven is the ability to add smokiness.
The secret here, on a gas grill, is the use of wood chips, soaking them half an hour before adding to the barbecue. Things like ‘cherry’ or ‘beech’ chips are good for a light smoke; ‘pecan’ or ‘maple’ for a medium smoke (good with chicken, lamb and pork); ‘mesquite’ for a heavy smoke.
Good grilled or barbecued food isn’t really difficult: it just needs a little patience and a good dash of preparation. Failing that, however, you could always pop into the restaurant and we can do it all for you!
To learn more about the Windsor Grill visit windsorgrill.co.uk
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