There are many ways barbecuing can go wrong Following a few simple rules can make your barbecuing far more successful Chef Seppe Nobels reveals the most common mistakes when barbecuing and explains how things can be improved 1. Put all the coals in the same pile “Most people still fill their barbecue completely with charcoal, light it and get started. Don't do that, because then you will get the same temperature everywhere.
It is much more convenient to work with heat zones. Move your coals to one side of your barbecue and keep the other side as charcoal-free as possible. This way you can control the barbecue process much better.
In the cooler zone, for example, you can let meat that you have just fried rest for a while before serving it. And those zones are also practical if you grill eggplant and veal at the same time. Getting an aubergine smooth requires a high temperature and takes quite a long time.
” 2. Wrap vegetables in aluminium foil “You can put more on a barbecue than chicken drumsticks and hamburgers. It's a great idea to grill vegetables too.
Unfortunately, most people still stick to their habit of wrapping vegetables in aluminium foil and placing them on the grill. But this way you completely seal off your vegetables. The flavour of the charcoal will never penetrate.
Therefore, put your potatoes, beets, pumpkins, sweet potatoes and onions directly and unwrapped in your charcoal and let them cook for an hour. When you remove them from the coals, cut away the.
