HOW TO BARBECUE
to Barbecue - recommendations and tips
by Jean-Louis Vosgien
a perfect barbecue is not as simple as one might think.
have been a guest at many barbecue parties, all over
the world, but rarely have I had the good fortune of
enjoying properly grilled meat! Perhaps it is not generally
known that barbecuing is a definite skill with specific
rules to doing it well.
do remember, however, a wonderful barbecue at the home
of a good friend of mine in the south of France. John
cooked up and served one of the best barbecues of my
life! The meat was first marinated in a wonderful choice
of spices, was tender and perfectly cooked! This was
a wonderful several course meal served in a magical
evening toward the end of the summer in the south of
France! A wonderful memory, for me!
also remember a restaurant in Moscow where great big
skewers were grilled on huge barbecue, in the dining
great barbecue that I can remember was in Douala in
Cameroon, in western Africa right out in the street!
The barbecue consisted of a big steel barrel with wood
burning inside and then the chicken was slowly being
cooked on a sheet of heavy brown paper, which allowed
the chicken to be half smoked while also being grilled.
The result was quite delicious and I ate there often
during by stay in Douala.
Asia where people barbecue enormously and the choice
of recipes is huge, barbecuing is generally done very
well. I have very fond memories of women, sitting on
the sidewalk barbecuing tiny bananas with barbecued
chicken wings available a little further down that same
or barbecuing meat is an art in itself and this is why
I wanted to write this to helping you to do a better
job and also to give you some basic recipes that you
can try. I hope that by trying them, Ill give
you the desire to barbecue more often and also to create
your own recipes!
Information on how to barbecue
is the art of cooking food on a grill. How one does
this can range from simply barbecuing over some wood
surrounded by three pebbles and then skewering a piece
of meat on a small branch held over the fire, to using
the most up-to-date electric or gas grill. In between
are all kinds or techniques like using a stove top grill.
The methods of barbecuing are just infinite!
equipment you are using, anything in this chapter could
be done with any of them. What you really need to do
a good BBQ is a rack and a source of heat.
can BBQ almost anything: meat of course, but also fish,
seafood, vegetables, bread, even cheeses and fruit.
In fact, if you are using the BBQ for a meal, you could
actually prepare the entire meal on the grill (except
the raw parts of the salads, of course)!
the beginning of the chapter, I told you all about my
disappointment with grilled food. The main trouble a
non-expert usually has with using a BBQ to cook with
is that they tend to get the grill too hot and then
burn the food on the outside. With burnt meat, you can
see all the black lines on the food. Grill marks should
be brown or dark brown but not black. When you see black
lines on BBQ-ed food, know that that food was cooked
at too high a temperature or was cooked for much too
else that is very important when grilling is not to
burn the fat. Frequently during cooking, fat melts onto
the fire and catches fire. Even if it seems professional
to look at and fun when the fat burns like this, burned
fat or meat are said to be a cause of cancer and the
burn taste takes away from the taste of good BBQ-ed
into the habit of trimming off excess fat before cooking
on the BBQ. Even if this has been done before you buy
the meat, it is a good idea to check this point before
cooking. Make sure that all gristle, extra bones and
extra fat have been removed or do it yourself.
put your BBQ onto the highest heat you can, as it might
well be too hot. Temperature is something you need to
be watching and adjusting as you cook.
article comes from French Chef Jean-Louis Vosgien.
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as Le
Canelou de Provence which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
more information visit www.art-et-creations-culinaires.com