Jan Bilton's BBQ dishes
Tantalising smells are wafting across my backyard — it must be time to rev up the barbecue and compete with the neighbours in our annual competition for the best summer aromas.
Whatever the type of cooker or fuel used, the secret to successful barbecues is the quality of the heat.
You don’t need a mountain of coals on a charcoal barbecue — under normal circumstances, about 25 coals are sufficient. Allow 30 minutes between lighting up and cooking. The coals should be glowing under a layer of white ash. If you find the charcoal heat decreases toward the end of cooking, tap the coals to remove the ash. Ash is the insulator and once removed the heat becomes more intense. Don’t blow it off or a cloud of ash may settle on your meal.
Flames should be avoided. Cooking over roaring flames can ruin good meat, charring the outside while the inside remains raw. A flat barbecue plate is easier for beginner chefs because it is similar to frying. Meat can be pre-cooked on the hot plate if preferred, and finished on the grill to give it that ‘barbecue’ flavour.
To reduce or eliminate excess flaming, trim any surplus fat from the meat. Use lean minced meat for burgers. If the food has been marinated, wipe off the excess marinade, start the cooking process, then baste if necessary close to serving time. If the flames jump up, douse with a spray of water from a spray bottle.
Gochujang is a Korean chilli paste. It is available from Asian food stores and some supermarkets.
I used the award-winning Juno Olive Oil made with olives crushed with lemons.
Quick and easy. Serves 4 as a main or 8 as a starter.