The arrival of the June bank holiday signals the beginning of barbecue season, given a bit of favourable weather. Originating from the Spanish word ‘barbacoa’, barbecue cooking is deeply rooted in traditional American dialect and holds an almost primitive charm. Its impact in different cultures and cuisines through time could easily fill a string of books and remains an intriguing insight into our forebears’ everyday lives.
A highly recommended viewing for culinary enthusiasts would be the episode of ‘Chefs’ Table’ on Netflix featuring Francis Mallmann. It splendidly explores cooking and its connection with Patagonia’s terrains, situated in the world’s furthest corners.
Nevertheless, every locale has its charm, even my garden in Dublin. There are a few tips when barbecuing that cooks should be aware of. Predominantly, understanding the difference and equilibrium between direct and indirect heat. Start by grilling directly over the flames to achieve a charred colouring, then move to indirect heat – the residual heat cooks the food while drippings create smoke, offering that sought-after, authentic barbecue taste. Barbecues typically have two cooking levels for this purpose. Judging the temperature accurately is a crucial factor in grilling and is especially vital here.
On occasions, I also utilise the oven along with the grill. Some foods, like lamb shoulder, sausages and chicken drumsticks, benefit from cooking at a lower temperature in the oven before getting a finish on the barbecue’s direct heat. This technique is reflected in my recipe for short ribs this week.
Lastly, consider investing in a small, reliable digital thermometer. It’s an economical tool that proves exceptionally useful when grilling chicken, as visually judging doneness can be deceiving. To ensure your chicken is properly cooked, locate the thickest meat part or nearest to the bone, and aim for 75 degrees Celsius before serving. To prevent any risks of burning, you might opt to precook it in the oven.
The Barbecue King, Andy Noonan of the renowned Big Grill Festival, divulges his top secrets and personal recipes in the realm of meat preparation and cookery. The first dish features a beef short rib, a delectable cut available at any respectable butcher’s shop. The cooking process involves a slow oven roast to obtain a soft, juicy texture akin to a steak, without sacrificing moisture. A barbecue chargrill finish gives the outer layer a delightful charring before resting it on the high shelf to capture a hint of smoke.
A variant of Francis Mallmann’s popular chimichurri dressing is served alongside. Noonan’s rendition of the green salsa is brimming with robust flavours and zing, owing to non-conventional ingredients like capers and anchovies. When mingled with garlic, lime juice, chilli and fine-grade olive oil, the salsa transforms into a spellbinding concoction. A dollop of homemade coleslaw seals the meal together.
Following the beef short rib, Noonan recommends a chicken shawarma, prepared from boneless chicken thighs marinated and sliced fine to enable faster grill times and a stronger infusion of the marinate. These can be prepared beforehand and refrigerated. Served with some flatbread and a bowl of tzatziki, they make for a delightful summer evening meal.
Summer’s here and it’s time to ignite the barbecue. For those wondering, Noonan emphasizes that charcoal does impart a superior flavour compared to gas, but due to maintenance issues, he prefers the latter.
Recipes include: Barbecue short rib served with chimichurri and spiced slaw; Barbecued chicken shawarma accompanied by warm flatbread and tzatziki.