Although men have been assigned the stereotype of working
the backyard grill, it is a joy that is shared by all home culinary
enthusiasts. It’s a summertime passion. The aroma of lump charcoal being lit
starts my mouth watering as my mind conjures up recollections of flame-licked
meats, and fire caramelized vegetables. Lump charcoal is the new black when it
comes to barbecuing, and with a few basic tips and some research, you can
overcome any intimidation you may have towards this natural fuel.
Before I
get into the benefits of lump charcoal, I must stress that the quality of
equipment is important. I hear of so many people purchasing equipment just
because the price is right. Your outdoor cooking appliance is a significant
purchase and should not be looked upon differently than the purchase of a new
oven/stove for your kitchen. If anything, quality in an outdoor cooker should
be of higher importance that your indoor oven/stove because it will be subjected
to the elements; even with a cover over it the environment is more humid than
anything you use indoors.
A barbeque
should not be considered a disposable fixture. You should not have to replace
it every few years. You would never dream of doing that with your indoor
oven/stove, so why do you expect to do that with your barbecue? Do your
research. How long has the company been operating for? How long is the
warranty? Is the warranty administered through the retailer or do you have to
deal with the manufacturer yourself? How easy is it to get replacement parts
and accessories? Taking the time to investigate before you purchase will pay
off in the long run.
Barbecued
flavor from natural wood is the best in my opinion and natural lump charcoal is
arguably the way to go. Sure there are other products that will give you smoke
flavor like pellets or bisquettes in different smokers. However, these are made
from wood chips and/or sawdust compressed together, and because of that they
are more susceptible to moisture absorption, and also not usually used in
direct high heat searing. The old standby square formed briquettes, compressed
with binding ingredients, are also no comparison to natural lump charcoal. Lump
charcoal is basically just chunks of wood that have been heated with little
oxygen. This process carbonizes the wood and transforms it into this incredible
long-lasting fuel that naturally adds amazing flavor to anything grilled with
it. I have read that archeological digs have proven that we as humans have been
making charcoal for the purpose of cooking for thousands of years. This
would then be the oldest known form of cooking to mankind. It’s simple: we take
from nature through sustainable resources, cook our food, and give back to
nature by contributing the compostable ash to our gardens.
The bag you
purchase must say “lump charcoal” to know that you’re getting the real deal.
There are many brands in the market place to choose from. Charcoal made from
only hardwood will be the premium choice. Hardwood lump charcoal lasts longer,
is easier to light, makes food taste better in my opinion, and is more
receptive to oxygen flow.
To have fire,
in the simplest form, is to have fuel, ignition and oxygen. Controlling the
flow of oxygen through air vents on a charcoal grill to increase/decrease
temperature will replace the working of gas knobs on a gas/propane grill. A
fire can’t burn, or let alone increase in temperature, without oxygen. Increase
the oxygen and you will increase the amount of fire, and thus increase the
temperature of the cook. The opposite will happen with the decrease of oxygen.
It’s that simple, and your food has never tasted better.
To make Dad
the true king of the barbecue this Father’s Day get him cooking on the most
natural fuel and the taste of his famous barbecued food will increase
dramatically. There is a ton of information on the internet and in books on
charcoal cooking that will help make the transition as easy as possible. Until next time... Happy Cooking, and Happy Father's Day!
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