Grilling like a pro is an art, and a Michelin-starred chef has shared his secret to achieving perfect results. The key, he says, is to cook with the fire, not just over it. This might sound counterintuitive, but it's a game-changer for anyone looking to elevate their outdoor cooking game.
Tommy Banks, a British chef and brand ambassador for Kasai Grills, emphasizes the importance of staying actively involved with the fire. He explains that a great barbecue isn't about setting something down and walking away; it's about moving food around constantly, understanding the hotspots and cooler spots, adjusting heights, and controlling caramelization and smoke levels. This movement is what creates beautifully cooked food, not burnt food.
Banks also highlights the importance of timing. One common mistake people make is not firing up the grill early enough, especially with lump wood charcoal. He advises allowing adequate time for the charcoal to heat up, as this will make a significant difference in the final results.
For those looking to level up their grilling game, Banks recommends using premium lump wood charcoal. For an even more intense heat and longer burn time, he suggests trying binchotan charcoal, which is used in professional kitchens. This ensures that the barbecue doesn't cool down halfway through service.
The chef's advice is a refreshing take on grilling, moving away from the traditional approach of spreading everything across the grates and flipping once. By embracing the fire and staying actively involved, anyone can achieve delicious, restaurant-quality results in their own backyard.
As I prepare to put these tips into practice, I'm excited to see the transformation in my grilling game. It's a reminder that sometimes, the most effective solutions are the simplest ones, and all it takes is a shift in perspective and technique.
