Barbecuing, the oldest form of cookery, traditionally refers to cooking food over an open fire, hot coals or hot embers, although in modern terms it can also refer to cooking food on a flat or ridged char-grill heated by electricity.
Types of Barbecues
Barbecues can be a flat metal plate, a solid ridged plate or an open grill with spaces between the metal grill bars. They can be heated by various energy sources:
Don’t place seafood over a flaming fire, for best results allow the fire to burn down to a bed of glowing embers. Even when cooking on a flat metal plate, flames coming into contact with the plate can create hot-spots (the centre of the plate is usually the hottest), and you’ll get a far more even heat distribution if you allow the fire to burn down before commencing cooking.
Possibly the most common form of barbecue today, the ease with which heat levels can be controlled makes it an ideal way to barbecue delicate food like seafood. A medium flame is best.
Temperature can be quickly and evenly controlled, although the heat tends to be less intense than that from gas or wood, so it’s best to use a high setting and wipe off excess marinade or the food may stew rather than grill.
Tips for Successful Barbecuing
The Middle Eastern flavours in this dish complement the rich flavour of the Kingfish well.
This quick, simple dish showcases meaty Tuna with a walnut sauce based on tarator, a Middle...
Some people claim not to like anchovies – but they generally haven’t tasted...
This is an easy dish to barbecue for a crowd.
A tandoor is a cylindrical oven, usually made from clay and fired by charcoal...
Spanish Mackerel works well with the acidity in this dish.
Silver Perch is one of Australia’s few commercial freshwater fish.
This is a great buffet dish for a barbecue or other casual gathering.
The Indian-style chutney served with this dish is similar to a fresh salsa.
Skate is a type of Ray, with roughly diamond-shaped side flaps (also called wings) attached to a...