At Edeli, we love food. Pure and simple.

At Edeli, we love food. Pure and simple.

Don't just BBQ, get smoking!
Everyone loves dining outdoors, but bbq food can be a hit-and-miss affair. Avoiding the 'everything tastes of burnt' scenario is not always easy when you want to be enjoying the company of guests and the odd glass of cold beer or three. We have a couple of suggestions that may help.

1. PREVENTION: Get a BBQ smoker. (They are awesome. I am smitten ever since falling for the dulcit persuasions of Richard at Brougham Hall Foods who spent a large part of his Sunday morning telling me all about smoking - and he should know, he runs his own smokehouse and supplies top restaurants with delicious and award-winning products.)

We opted for a base model, ProQ Amigo BBQ Smoker. You can roast, steam, grill and barbeque, all at the same time if you're clever. You can get lots of lovely flavours of wood chips and pellets that permeate your food gently as you cook it. You can cook everything evenly all over on the racks without endless 'turning', you can hang ribs or fish in the top and cook veggies or burgers underneath. Cooking takes longer but the result is so much better especially if you use slow-burning charcoal, and if you get bored or hungry you can just move everything down a shelf, take off the top and BBQ traditional-style.

And, it looks like a crazy darth vader dalek - What more could you want!

2. CURE: Make sure you have good, strong balsamic vinegar to hand. We recommend something dark and spicy like our Sotolongo Pedro Ximenez 30 year reserve for red meats and the light and zesty Sotolongo Moscatel 15 year reserve for fish, pork and chicken. It really is a quick and easy rescue-remedy for flavour and balance with just a light drizzle while cooking, especially attractive if you don't want to spend time making complicated marinades or using shop-bought.


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Last Updated on Friday, 26 February 2010 09:49
 
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