Cook

it’s time to review the basics

The sunny days are coming and, with them, the desire to relax in the garden and cook on the barbecue. Let’s put this appliance on the grill to make sure you get good use out of it.

According to the BVA study for Weber entitled The French and the barbecue, 62% of French people owned a barbecue in 2022. In fact, “the barbecue does not only allow you to cook sausages or skewers on a grill over a flame”explains Raphaël Guillot. “(…) It can be a very complete cooking tool for outdoors.”

Can you prepare the whole meal on the barbecue?

The devices are in fact more and more versatile, especially
if they have a lid, which is the case for almost
everything you can find on the shelves. The cover allows
to transform your barbecue into an oven.

By opting for indirect, gentler cooking (at 180 or 200°C), where the food is not directly exposed to the heat source, you can put all the foods likely to go in the oven:

  • roast beef
  • chicken
  • Pisces
  • gratins
  • cakes

You can also use it at lower temperatures (110 to 120°C)
for dishes that need to cook longer, such as ribs
or shredded pork…

What are the different types of cooking?

On a charcoal barbecueyou will need to position the embers on the sides of the tank and leave the center empty, above which you will place your food.

On a gas modelsimply turn on the side burners and turn off the central ones.

On the ceramic barbecues – like kamado, a Japanese barbecue – you must position a deflector (a plate) between the embers and the grill, to make this cooking at low temperature possible.

And finally, on a pellet barbecue (which is electric), simply select the desired cooking temperature.

” THE gas barbecues has coal Or electric can also be transformed more or less easily into a smoker, which allows you to slowly cook food with smoke wood chips, and thus imbue them with this unique taste”continues Raphaël Guillot.

Finally, be aware that there are a host of accessories that fit on the barbecue to easily cook specific foods:

  • rotisserie for poultry
  • steam baskets for vegetables
  • woks, plancha for small foods that pass through a grill
  • pizza stone

As a result, the practice of barbecue is becoming seasonal: 74% of French people did it in the fall, and 37% in winter in 2022, according to the BVA study for Weber entitled The French and the barbecue.

How to distinguish food cooked with gas from that cooked with charcoal?

“During the blind tastings that we organize, often, consumers are mistaken about the energy source used »confirms Frédéric Meynard. “What gives the taste to the meat cooked over charcoal, these are the vapors released by the melted fats, cooking juices and marinade that have fallen onto the charcoal and infuse the meat », explains Ambre Daagé.

However, on most gas barbecues today, we find
flavor bars above the burners. They not only prevent the latter from becoming clogged but also allow the fluids falling on them to evaporate, thus restoring all their taste to foods cooked with gas.

For Raphaël Guillot, “Consumers also often confuse the taste of grilled, produced by the Maillard reaction, and that of smoked, which is provided by a fuel made from wood or wood chips. Not to mention that in a gas or electric barbecue, you can also add a smoky taste with wood chips placed in a smoking box, sometimes called a smoker box. »

Should you use a probe thermometer?

“Depending on the thickness of the meat, its fat content, its weight, the temperature of the barbecue, the humidity and the outside temperature, the cooking time varies. A prime rib will be rare at 50°C through and pork will shred at 93-95°C,” explains Raphaël Guillot.

Choose a wired thermometer, it is designed to withstand high temperatures and can therefore remain planted in the food or on the grill throughout the cooking process, thus offering real-time control. A model equipped with several probes allows you to control the cooking of several foods at the same time. You are alerted when the meat is cooked, by an alarm or by a notification on your mobile if it is a connected version.

Should the grill be cleaned after use?

Yes, once cooking is finished, increase the temperature
of your barbecue (by opening the hatches, fins or door on a charcoal model). “This will produce a pyrolysis effect identical to that of your oven, and will burn the last of the fat. Then, all you have to do is pass the wire brush to remove the last calcined residues – hydrocarbons – which are toxic “, explains Raphaël Guillot.

Repeat the operation at the start of the next barbecue, and clean the grill again before placing food on it. On the other hand, the interior of the barbecue may only be cleaned once or twice a year. ” These fat and smoke deposits will help give flavor to the food “he justifies.

Having a barbecue in your garden: what are the regulations?

A municipal or prefectural decree may regulate the use of barbecues by individuals at home, during certain periods.
of the year, especially in summer. This is especially the case in
regions with dry climates, as flying embers could be
causing fire outbreaks.

You should therefore contact your town hall for information. If you are subject to co-ownership regulations (when you are on garden level) or subdivision regulations, also check whether they do not regulate the practice of barbecues. When this is the case, only coal and gas models are generally covered, with electric models remaining in fact authorized.

Finally, ” your practice of barbecue must not cause damage to your neighbor (blackening of its wall linked to ash projections, for example). Otherwise, your responsibility civil, on the basis of article 1240 of the civil code, could be engaged. Your barbecues should not nor constitute a disorder abnormal neighborhood”, specifies David Rodrigues. To establish this offense, the courts generally take into account the frequency of the disorder (odors, smoke, blackness, etc.), its duration or its intensity.

The models to coal are they more popular?

In 2022, according to the study The French and the barbecue:

  • 37% of equipped French people have a charcoal barbecue
  • 27% a gas
  • 20% an electric model
  • 15% a plancha
  • 1% a pellet barbecue

However, cooking on a charcoal model remains the most difficult: the risk of charring food is greater, compared to electric or gas models. “It is also the type of barbecue which, in use, that is to say if we take into account the prices of fuel, charcoal or briquettes, is the most expensive, ahead of gas and electricity”, specifies Ambre Daage.

If electrical devices have long been criticized for their lack of power, this is no longer the case today. The new Lumin model from Weber thus reaches a searing temperature of 315°C in 15 minutes. “Pellet models are also gaining momentum on the shelves », underlines Clément Champault. “(…) Some consumers are attracted by their programmable aspect, connected and their ease of use (combustion is automated), on the other hand the fact that they will be able to play on the essences of wood pellets (beech , Oak , fruit trees …) to smoke their food. »

9 safety rules for barbecue

  1. Install your device in a flat, stable area, and far from combustibles (dry branches or leaves, synthetic parasols, etc.).
  2. Refrain from barbecuing in windy or rainy weather.
  3. Always stay near your device and keep children away.
  4. Do not wear clothing with long, loose sleeves or synthetic materials.
  5. To light the appliance, never use methylated spirits, gasoline or liquid fire lighter.
  6. Do not move your barbecue once it is lit.
  7. Handle the grill with fire-resistant gloves that cover a third of your forearms and turn the food with long-handled tongs.
  8. Keep a spray bottle filled with water nearby to calm the flames, a bucket of water or sand in case of inflammation.
  9. Turn off the appliance correctly when you have finished cooking:
  • For charcoal appliances, close the ventilation flaps on the lid and the tank.
  • For gas ones, first close the cylinder and wait 10 to 15 seconds for the burners to go out and the lines to empty of gas, then close the burners.

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William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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