playing with live fire - built in stainless steel charcoal grill
Chef David Robertson was most impressed by his experience in Australia with all the barbecues.
Then meet his wife. to-be, of course.
"Come on the weekend, you just have to choose the barbecue you want to go.
"I was invited to a barbecue three or four times a week," the chef recalled . "
The instructor of the Dirty Apron cooking school.
"This is tradition. It’s a built-
Tradition of barbecue.
He also found local seafood, delicious meat, delicious produce, and why one of Australia's nicknames is "the land of abundance ".
So when there is a need for someone to prepare Australian wine for the Vancouver International Wine Festival,
Theme menu for Savour Australia lounge party February.
Robertson is ready.
For this event, he is making delicious dishes such as crocodile meat balls and kangaroo sliders, mini meat pies and goldfish tortillas.
And baked food. Don't forget.
In fact, for many of us, Australia and barbecues have been inextricably intertwined since the late 1980 Australian Tourism Commission's television advertisement starring Crocodile Dundee (Paul Hogan)
He proudly waved a spatula and said, "I'll give you an extra shrimp on the barbie.
"Since then, barbecues have become more and more popular in Australia.
Today, it all has to do with charcoal: not just barbecue on a coal ball, but smoke, bake and bake with what experts call "live ammunition.
"Charcoal is also a growing trend in Canada, although it still hasn't caught up with the popular gas BBQ. "That's the back --to-
Chef Michael P said: "basic BBQ.
Clive is a barbecue expert at the Weber barbecue College in Vaughan, Ontario.
"I personally know it's a nostalgic thing.
When the charcoal began to burn, I returned to my childhood.
Like many Canadians, he insisted on BBQ with gas for a week.
"Then, when I have time on the weekend, I like to bake charcoal," Clive said . ".
He prefers the taste of food to charcoal.
It has a deeper, more smoky, more subtle and satisfying taste than gas, propane, or electric cooking food.
But he also likes the challenge of cooking with charcoal and the sheer, heartfelt pleasure of this cooking.
"You're dealing with live ammunition," Clive said . ".
"There are almost some original things in the charcoal barbecue.
For many, however, charcoal can be intimidating.
The biggest problem is getting charcoal to shine, and the time it takes to achieve these perfectly glowing coal.
Well, there is a convenient shortcut.
It is called a chimney and is a metal tube with holes on the side and a handle that can be grasped.
Simply fill it up with a coal ball, place it on the grill's lower grill, plug a wax block or newspaper underneath, light it up, sit down and have a glass of wine, you have the perfect coal in 15 to 20 minutes.
"I always use the chimney," said Clive.
"Even the grill master will tell you that it is a different experience without a chimney.
Like many, he relies on his classic Weber kettle grill, which is perfectly designed and has remained relatively constant since its creation in 1952.
But there are other options, including bullets.
Shape smokers if you want to try lowand-slow barbecue.
In fact, smoking with charcoal is another growth trend in Australia, Canada and almost everywhere.
But it's more challenging than a barbecue.
"I remember that my previous smoking experience was an expensive burning effort," Clive said with a sad smile.
Now he teaches people how to smoke food like bacon, bris and pork.
He found that the key is to maintain a stable low heat of about 225 degrees Fahrenheit (110°C).
You need a thermometer.
In fact, you need two, because in addition to measuring the heat inside the grill or smoker, you need one to test the internal temperature of anything you are cooking.
The charcoal you use is also critical.
"I went to a lump of coal," Clive said . ".
"If I could get Kingsford, I would use a coal ball.
Because they are all of the same size, the coal balls provide consistent, reliable heat for a long time.
The wood block or wood block charcoal tastes stronger, but it burns hot and fast.
In fact, it's hotter than gas.
This is ideal for steak, but not for things you need to cook for more than a few minutes.
You can also add blocks of wood or chips to increase their sweetness, smoky and spicy, but as Clive points out, "the less wood the better.
You can add a bit of bitter taste.
"Beyond that, all you really need is a firm pair of pliers and a spatula that flipped the burger.
One of the fun of cooking with a fire is that it is simple.
But for those who like gadgets, there are a lot of special equipment to play.
Clive, for example, recently fell in love with his grill and has been cooking chicken, pork tenderloin, and even fine ribs with electric tucao.
"It's juicy and there's something on the charcoal to season," he added. "There's nothing I wouldn't cook with charcoal.
Meanwhile, back to the dirty apron, Robertson is showing how to bake flat bread, which he will pour over flat bread with lamb and Baba gannush at the party.
He brushed the soft yeast dough clean with olive oil and put it on the grill.
It starts bubbling immediately;
He flipped it to show a dramatic focus mark.
He said: "A little charcoal is OK . " He added that he likes toast and vegetables as much as meat.
"People always think that a barbecue is just meat, but you can roll out all these ingredients at dinner.
"Since traveling to Australia a long time ago, Robertson has cooked on electric heating, gas and charcoal and compared the experience to driving a car.
Cooking with gas is like autonomous driving, he said.
"Charcoal barbecue is like driving a stick class.
You're a little more involved.
Cooking with charcoal will not only produce more delicious food, but it will be more interesting than cooking with gas or propane.
But if you 've never done this before, it can look scary or time consuming.
In fact, neither of these is true if you follow these suggestions.
First of all, you need the right gear: charcoal grill.
The classic is the Weber kettle.
It's a simple, inexpensive design that always exists because it just works.
But there are other options, including bullets.
Shape smokers if you like lowand-slow barbecue. • A chimney.
This handy gadget is basically a wide metal tube with a punch and handle on it, allowing you to get the perfect charcoal in just a few minutes.
Fill the chimney with a coal ball, then fill some wax block newspapers below, ignite them, then wait a few minutes for the coal to reach the perfect cooking conditions. • Thermometers.
You need two.
A measure of the heat inside the grill (
This is usually attached to the grill)
The second moment.
Read one and measure the internal heat of the food you cook. • Charcoal.
The classic block is long for you.
The heat of lasting consistency. It’s essential.
Hardwood floors will give you higher heat, but the burn time will be shorter.
The best way to use it is to add it to a layer of coal balls.
The same is true for wood chips and blocks, adding a wonderful smoky flavor. • Tools.
At least it will take you a long time.
Pliers with handles, strong oven gloves and a metal grill brush.
On top of that, you can add a wide variety of gear, such as flipper/spatula, a brush for mopping, a metal basket for charcoal or small food, or even a barbecue shop.
It's a good idea to have a spray bottle full of waterups.
You also need cooked food platter (
Do not use raw food).
Don't forget matches or lighters.
Once you have the right gear, here are some simple tips: Make sure the grill is a good distance from any flammable item, put a fire extinguisher or a bucket of water at hand just in case.
In addition, pay attention to the smoke from the grill;
Michael P. , a Weber barbecue expert.
Clive said: "The white smoke is very good.
Black smoke is bad.
Don't put charcoal in your gas grill.
If you are using a gas grill and want to smoke charcoal flavors, use a metal cigarette case filled with soaked wood chips.
Use a chimney to generate fire.
Do not use lighter liquids, otherwise you will add a dirty, greasy chemical flavor to your food.
Start your fire with a charcoal coal ball, and then add hard charcoal or wooden blocks when the coal glows due to high temperature and taste.
Don't put your food on the grill until the coal is ready
Wait patiently until the coal burns evenly and you are unlikely to burn the food and cause a flash of light --ups.
Create a two-zone fire.
Place the coal in part of the grill and the rest is free so that if the food starts to burn you can move it there or cook slower at a mild temperature. • Don’t peek.
Once you open the lid, it turns your grill or smoker into an oven.
"It doesn't look like it's cooking," Clive said . ".
"People often lift the lid and let the smell and smoke go away.
That is, you will want to keep the vent open so that the fire can get oxygen;
Or go out.
Measure the heat inside the grill using a thermometer and test whether the meat is delicious.
Keeping an eye on your food, especially the chicken, can't make sure it's done right.
Please note that the internal temperature of medium rare meat is 130 to 140 degrees F (55 to 60 deg C)
At least 160 degrees Fahrenheit (71 deg C).
Don't forget to clean the grill when you're done.
Scraping off all burnt food will extend the life of the grill and eliminate the temptation of pests.
Coal will go out and become ashes by itself;
Simply discard the fire before you fire it next time.
Dirty Apron of cooking school chef
Coach David Robertson doesn't like to add too many ingredients to these delicious little burgers, making sure you can taste the richness of kangaroo meat brought into Vancouver by Sears foods.
2 ounces per slider (60 g)
Kangaroo pie on the ground
Delicious potato bread formed in the city of FareSalt and pepper (recipe follows)
Smoked Chili (recipe follows)Lettuce (
With your favorite
Prepare a medium
Gas or charcoal grill (about 400 deg. F/200 deg. C);
If you use charcoal, create an area with indirect heat.
Season kangaroo slider meat with salt and pepper.
Put on a grill or grill and grill until medium, about 3 to 4 minutes per side.
Remove the slider from direct heating.
Separate the bread and place it on the cut side of the grill, then quickly grill.
Brush each half with smoked pepper aioli, add a pie in the lower half of each bread, and then put the top of the lettuce and bread on it.
Smoked Chili powder cup (125 mL)
2 teaspoons of Mayise2 cloves (10 mL)
Smoked Spanish chili (teaspoon)2 mL)
Jewish salt mixes mayonnaise, garlic, peppers and salt in a food processor until it goes smoothly.
Cover and refrigerate for at least 30 minutes or the day before serving. Makes ½ cup (125 mL)
Potato briochi bunas you will want to start this recipe the day before.
Before you start, you need to cook a peeled chopped potato
Be sure to reserve boiled water-
Let the dough stay in the fridge for a night. 2 cups (500 mL)
1/4 teaspoon of bread flour plus garnish1 (6 mL)
Instant yeast3 tbsp (45 mL)
Sugar Cup (60 mL)
Mashed potato cup tightly packed (125 mL)potato water (
Boiled potatoes left behind)1/3 cup (80 mL)
Salt-free butter softened at room temperature4 mL)
Salt1 large eggs Place all ingredients in a stand mixer with a dough hook attachment.
"Window glass" of the dough "(see note below).
Put the dough into an oil-coated bowl, cover it and put it in the fridge for the night.
Divide the dough evenly into 24 pieces.
Make the dough into 24 mini rolls and place it on parchment
Lined baking tray, leave 2-inch (5 cm)
Space between rolls for proofing.
Cover the roll with plastic wrap sprayed with cooking spray and allow to rise at room temperature until the size is doubled for at least an hour.
At the same time, preheat the oven to 325 degrees. F (160 deg. C).
Remove the cling film from the roll, use a fine sieve and gently wipe the top with extra flour.
Then put in the oven and bake until golden brown, the internal temperature of the roll reaches 190 degrees. F (92 deg. C)
Or higher, 15 to 20 minutes.
Remove from the oven and cool on the wire rack.
Note: "Windowpaning" is a way to check if the dough is forming gluten correctly.
After the dough is formed, it looks light and smooth, pinch a small piece from the dough and make a small rectangle.
When holding the opposite edge of the rectangle, gently pull your hand open to stretch the dough.
Turn the dough 90 degrees and stretch again.
Do it a few more times until you have a thin, translucent "window glass.
"If your dough has not reached this stage yet, continue to knead in the blender until it reaches this stage.
The game made 24 mini bunsLet not think too much. The lean-
Made ish kangaroo meat and plush spicy plush Shiraz for each other.
Angove family brewing 2013 emblem wine garden, $35 Royal family 2010 Ebenezer Sila Barossa Valley, $40 chef of this big cake recipe
David Robertson, coach of Dirty Apron cooking school, is gentle, delicious and versatile.
It can be used from mini-
Curry pizza from Southeast Asia to roti.
It was cooked on a grill and served with a Middle Eastern flavor.
Flat bread: Cup (180 mL)
1 teaspoon of warm water (5 mL)
Active dry yeast6 tbsp (90 mL)
2 cups of olive oil (500 mL)all-
Flour and more for Roll 1 teaspoon (5 mL)
Salt for topping: Baba ganosh (see recipe)
Tomato (see recipe)
Roast lamb (see recipe)
Taste flat bread with olive oil at Arugula: Mix water and yeast in a medium bowl and place for 5 minutes. Add 2 tbsp (30 mL)
Olive oil, flour and salt, stir until all the ingredients are combined.
Gently wipe the working surface with flour and gently apply it to a large bowl with 1 tablespoon (15 mL)
Turn the dough over to the counter and knead for 3 to 4 minutes until smooth.
Put the dough into the oily bowl and turn until it is painted.
Cover with a damp cloth and place it in a warm place until the dough is doubled in size for about 1 hour.
Heat the gas or charcoal grill to a height.
Also Preheat the oven to 350 degrees. F (180 deg. C).
Gently wipe the working surface with flour.
Gently press the dough to release some air and transfer it to the counter.
Divide the dough into two equal pieces, each spread out until the dough is flat, about inches (1 cm)thick.
Brush the top with olive oil, place the oil-coated side on the grill, cook until golden, burnt after about 1 minute.
Brush the top with more olive oil, turn over and continue to bake until the bottom is golden and bake for about 1 minute.
Assembly: after baking flat bread, lay a thin layer of baba ganoush on it.
Then cut the lamb into slices and put it in the middle of the bread.
Also put 5 to 6 tomatoes on the flat bread.
After all the ingredients are placed on top, put the flat bread in the oven and bake for 10 minutes.
Finish with fresh sesame and olive oil.
The Middle East spread has a deep, simple attraction.
1 large purple eggplant Cup (60 mL)
1 teaspoon of olive oil (5 mL)
Season with roasted cumin seeds, salt and pepper. 60 mL)
1 plain yogurt juice with lemon garlic clove, peeledPreheat oven to 400 degrees. F (200 deg. C).
Line the baking tray with parchment paper.
Peel and chop eggplant;
There is no need to be fancy as the eggplant will be mixed later.
Place the eggplant pieces in a bowl and add half the olive oil, cumin and a little salt and pepper.
Arrange the eggplant layer on the baking tray and bake for at least 20 minutes until it is dark and looks almost burnt.
Take it out of the oven and let it cool.
Mix eggplant, yogurt, lemon juice and garlic until smooth.
Slowly move the remaining 1/8 cups as the motor runs (30 mL)
Olive oil until fully mixed.
Season with salt and pepper.
Will be refrigerated in closed containers for up to 10 days. Makes 1 cup (250 mL).
2 cherry tomatoes (roughly 50)
Moon branch fresh thyme6 garlic cloves4 Bay leaves4 Cup (1 L)
The olive oil Preheat the oven to 375 degrees. F (190 deg. C).
Place cherry tomatoes, Baili, garlic and bay leaves in a small, miso casserole or deep frying pan with olive oil covered.
Bake for 7 to 10 minutes or until the tomatoes are just beginning to pop.
Remove and place from the oven.
Featured butchers such as Sebastian & Co in West Vancouver and Armando in Granville Island offer roast lamb, siroam Shalang.
Marinade: 1 teaspoon of lemon, 2 cloves of garlic and mint (5 mL)
1 teaspoon smoked pepper (5 mL)
1 teaspoon of Minced crushed fresh rosemary (5 mL)
3 tbsp thick black pepper (45 mL)
Extra virgin olive oilLamb: 2 lamb, 6 ounces (180 g)
Put the marinade ingredients into the bowl and stir well.
Add mutton and wear it a few laps.
Let it marinate for hours, even overnight.
When you are ready to roast lamb: Remove the lamb from the marinade and season it with salt.
Heat the gas or charcoal grill to medium temperaturehigh (400 deg. F / 200 deg. C)
Put the lamb directly on the grill.
Cook each side for 4 to 5 minutes and then check the internal temperature of the meat.
If you reach the level you want (135 deg. F / 55 deg.
C medium rare)
, Removed from heat;
If not, cook it again.
When ready, remove the lamb from the grill and let it rest for 5 minutes before slicing and serving.
We suggest you make it a little easier;
Let the main flavor of roast lamb combine with shiraz juicy, spicy, BlackBerry/blueberry fruit.
Hardys 2012 Tintara Shiraz, McLaren Vale, $30 Fowles 2012 ladies filmed their lunch Shiraz, Victoria, $40. This recipe from Weber's charcoal barbecue recipeGlaze:1 tbsp (15 mL)
1 tablespoon pepper sauce (15 mL)
Dijon mustard1 tbsp (15 mL)
1 tablespoon of fresh lemon juice (15 mL)
Unsalted butter, melted teaspoon (2 mL)
Black sesame oil salmon: 1 large salmon llet (with skin), 2 to 2½ lb (about 1 kg)
About 16 inch (40 cm)
Long and inches (2 cm)thick½ tsp (2 mL)
Jewish salt tsp (1 mL)
Freshly ground black pepper 1 untreated cedar board, about 16 by 8 inch (40 by 20 cm)
Choose a pot large enough to hold the board and fill half with water.
Put the board in the pan and weigh it with heavy objects so that it doesn't have oats.
Let it soak for at least an hour, preferably longer. Prepare a two-
Re in the medium heat area (350 deg. F / 180 deg. C).
In a small bowl, mix the glaze together.
Place the salmon on a large plate with the skin side down. Using needle-
Nose tongs, remove any needle bone from the salmon.
Cut the salmon in half vertically, but do not cut the skin.
Then Cross-Cut the salmon and do 6 to 8 portions, but do not cut the skin.
Brush the glaze evenly on the salmon esh and brush some glaze between each food.
Season evenly with salt and pepper.
Place the soaked board on the direct medium fire and cover it.
After a few minutes, when the board cracks and smoke begin to disappear from the grill, place the salmon in the center of the board with the skin down.
Close the lid and let the salmon cook until the surface is slightly brown until opaque in the esh center for 15 to 25 minutes.
If you see a lot of smoke coming out of the grill at any time, use a water bottle to extinguish Ames on the board.
Mobile boards can also be prevented by indirect heating
But the cooking time will be longer.
Using strong pliers or spatula, carefully remove the salmon along with the board from the grill and place it on a heat-proof surface.
Place salmon on a board or grab personal food by sliding a spatula between the skin and esh.
Service is available at warm or room temperature.
Serve 6 to 8 salmon with Asian flavor, allowing you to pair wine in different directions, though whether it's pinot noir or vioni.
Yalumba 2014 Y Series Viognier, Barossa Valley, $18 Coldstream Hills 2012 Pinot Noir, $30 perfect tapas for large sporting events-
Despite the rich taste and smoke, it only takes less than an hour to prepare.
Recipes made by Jamie pervines from Weber's smoke.
20 chicken legs, about 3 lbs (1. 5 kg)total1 tsp (5 mL)
Jewish salt tsp (2 mL)
Ground black pepper 2 lots of pecans slices and soak in water for at least 30 minutes. 125 mL)
Cup (Cup)60 mL)honey1 tsp (5 mL)
1 teaspoon of Jewish Food (5 mL)
Garlic1 teaspoon of granular (5 mL)
One grain (2 mL)
Ground chicken legs with salt and pepper. Prepare a two-
Fire in hot areas (350 deg. F / 180 deg. C).
In a small, heavy
Heat the bottom of the pan with medium heat, mix the glaze and stir for 5 to 6 minutes until the jam melts.
To keep warm, remove from the heating and lid.
Clean the cooking stove.
Drain, add the pieces of wood to the charcoal and place the lid on the grill.
When the wood starts to smoke, cook the drum with indirect medium fire, close the lid as much as possible until the juice flows out, the meat is no longer pink on the bones, 20 to 30 minutes
In the last 10 to 12 minutes, turn two or three times with the glaze and apply the glaze.
Remove from the grill and provide warm food.
Offers 6 to 8 sweet and salty wines, a wine of good acidity and low
My alcohol, just a little sweet, or you can go in another direction and heat it up with a mixture of Syrah, Grenache, Mourvèdre.
2014 WD St Road Peace Eden Riesling wine, Eden Valley, $ month Kaesler 2012 Stonehorse SGM, Barossa Valley, $ 25Now this is a serious thing for serious barbecue lovers.
You need a smoker, plus at least 12 hours to marinate the meat, 7 to 9 hours to smoke, and an hour or two to rest after the meat is finished.
In addition, you will need some special equipment including food syringes, thermometers, timers and extra
Large disposable foil baking tray.
But once you eat the first juicy bite, all the effort is worth it.
Recipes made by Jamie pervines from Weber's smoke.
1 whole, untrimmed cattle bris, consisting of flat and pointed sections, 10 to 12 lbs (about 5 kg)1 cup (250 mL)low-
Sodium/3 cups of beef soup (80 mL)
The size of meiswood chunksRub: tablespoon of the month (30 mL)
1 tablespoon of Anke chili powder (15 mL)
Light brown sugar1 tbsp packaged (15 mL)
1 tbsp Jewish salt1 (15 mL)
1 tablespoon onion powder (15 mL)paprika1 tbsp (15 mL)
Cumin 2 tsp on the ground (10 mL)
2 teaspoons of ground black pepper (10 mL)
The night before you pump the cow bris, grind it and trim it.
Use a very sharp knife on the fat side and trim the fat to make it about 1/3 (0. 8 cm)
Thick, but a lot.
In terms of meatier, delete web-
Like a film covering the meat so you can see it clearly (
Rough meat below.
Then, use the food syringe and inject the meat with beef soup: put the fat face down on an extra-
Big foil baking tray, imagine 1-inch (2 cm)
Inject some broth into each square, insert the needle parallel to the particles of the meat, and slowly pull out the needle when injecting the broth.
Some broth will ooze out, but try to put the meat in it.
Then apply mustard on both sides of the cow bris.
In a small bowl, mix the rubbing ingredients together.
Massage the friction on the cow bris and make a paste with mustard and broth.
Open the cow bris and let the fat face up.
Cover the lid and refrigerate for at least 12 or 24 hours.
Remove the cow bris from the fridge and place it in the pan at room temperature for 1 hour before smoking.
Prepare smokers to cook indirectly with very low heat and 200 degrees. F to 250 deg. F (95 deg. C to 120 deg. C).
Add two pieces of wood to the charcoal.
Smoke in the pan with indirect very low heat, cover it for 4 hours, adjust the vents so that the temperature in the smoker is kept close to 225 degrees. F (110 deg. C)as possible.
At the beginning of the second, third and fourth hours, add two more wooden blocks to the charcoal and apply the cow bris with any liquid accumulated in the pan.
Use the moment after 4 hours-
Read the thermometer to check the internal temperature of the meat.
If not 160 degrees. F (70 deg. C)
Continue cooking until the end of cooking.
If it reaches 160 degreesF (70 deg. C)
, Take out the cow bris in the pot from the smoker.
Put the lid back on the smoker to prevent heat loss.
Add more lighted coal balls and refill the water pan to keep it 225 degrees. F (110 deg. C)temperature.
On a large working surface, arrange three heavy-
Duty aluminum foil, about 3 feet per piece (1 m)
Long sheets that overlap slightly along the longer sides.
Place the cow bris in the center of the foil with the fat side facing up. Pour ½ cup (125 mL)
Place the liquid in the pan on the meat, fold the edges and wrap the cow bris tightly to capture the steam.
At this point, you can discard the remaining liquid accumulated in the pan, although some people like to save it in order to add it to the BBQ sauce.
Put the cow bris back in the pot, face up the fat side and return the pot to the smoker.
Cook with indirect very low heat, cover the lid until the meat becomes so tender, when you insert an instant probe --
Read the thermometer to push back and forth, it is easy to tear off the meat for at least 3 hours, up to 5 hours.
The internal temperature should be between 190 degrees and 195 degrees. F (88 to 90 deg. C)
Although tenderness is a more important donation indicator than temperature.
Remove from the smoker and let the cow bris rest for 1 to 2 hours at room temperature.
Open the cow bris and cut the grain into thin slices.
Warm up with your favorite BBQ sauce and side dishes.
Supply 12 to 15 rich dark minty black-
This is a delicious Cabernet Sauvignon for barbecue.
The Cassis fruit should be a tonic to ease the smoke, while the cow bris inhibits the Danic acid in the wine.