Food concept
The Taste of Fire
Inspiration that takes you around the lovely world of grilled and barbecued food – from Texas to Tokyo.
Insight
The Taste of Fire
No wonder so many people are obsessed by grilling and barbecuing. Using fire is the oldest way of cooking* and it sure gives the food a certain character.
Insight
People have rediscovered grilled food
The pandemic kicked guests out of the restaurants, it forced people to meet outdoors and it made us rediscover grilled food. Leading grill manufacturers presented some of their best results ever in 2020.
Key knowledge
Thank God for the Maillard reaction
Seared meat and veggies, toasted marshmallows and crispy pan-fried dumplings have one thing in common. They are all results of the grill effect known as the Maillard reaction. It occurs when proteins and sugars in our food are transformed by heat, producing new flavours, caramel aromas and golden brownish colours.
Key knowledge
Grill vs. Barbeque
Some think grilling and barbecuing are the same thing. They’re not. Both might use the same cooking device, but they are different techniques. Grilling is about cooking small foods, fast and hot, usually without lid and smoke. Barbecuing is about cooking large foods, low and slow, usually with smoke and the lid on.
Master the basics
Business tip
Glaze to amaze
By adding some BBQ sauce at the end, you get a lovely, shiny, caramelised finish. Your food will be hard to resist and your guests might want to thank the chef in person.
Bussiness tip
Marinate overnight
A wet marinade needs hours to do its job properly. Especially when using an enzyme-rich marinade, which makes the meat tender. If you don’t have the time, use a rub instead!
Business tip
Let it rest
A couple of minutes after grilling is all it takes to make juices spread evenly through the meat. The result is a tender and delicious piece that won’t lose its juiciness when you cut it.
Step 1Gather all ingredientsMake sure you have everything on hand. A 3 kg piece will feed about 20 people.
Step 2Rub it inGnid in köttet noggrant med kryddorna. Snåla inte och se till att alla ytor täcks.
Step 3Check the tempPre-heat the barbecue to 120°C. This is temperature should be maintained throughout.
Step 4Get cookingPut the brisket on the barbecue and go for indirect heat. Close the lid to keep the smoke and leave to cook for 2 hours.
Step 5Wrap or notWhen (and if) to wrap is up to you. Wrapping will help you to keep the meatjuicyand prevent anymore smoke flavour to develop.
Step 6Keep cookingContinue the cooking for several more hours. The brisket is perfectly cooked when it’s super wobbly and bends as you pick it up. What you’re looking for is the “cut with a spoon texture”.
Step 7Rest and serveLet the brisket rest for at least 30 min. Cut against the grain of the meat. Then serve it. Acidic components like pickles pairs well.
3 other ways of using rubs
#1
Rub dressings
Mix equal parts of Chimichurri Rub, water and olive oil. Or Red Chilli & Ginger Rub, water, Japanese soy and neutral oil.
#2
Rub butters
Combine room temperature butter with the Chimichurri, Steakhouse or Herbs Rub. Make a roll and put in the fridge. Then use a grater to serve it with style.
#3
Rub salts
Simply mix flaky sea salt with Herbs, Chimichurri or Chipotle & Citrus Rub. Use them to crown your dish.
Exceed expectations
Non-alcoholic BBQ
For those who want something else than beer, an Arnold Palmer is a nice and non-alcoholic option. The drink is named after the legendary golfer and made by using equal parts of iced tea and lemonade. Just mix them and serve with a lot of ice.
MarinadeHow? Put your meat or veggies with marinade in a plastic bag.
Why? To flavour and tenderize.
When? At least an hour before cooking. But preferably overnight.
RubHow? Rub over your meat or veggies.
Why? To flavour and colourize in no time.
When? Right before you put the stuff on the grill, in the pan or the oven.
Grill OilHow? Brush over your meat or veggies.
Why? To boost the grill flavour and promote juiciness.
When? During the actual cooking.
GlazeHow? Brush over your meat or veggies.
Why? To increase the flavours and get a caramelized finish.
When? At the end of the cooking.
BBQ SauceHow? Serve as table sauce or use as a glaze.
Why? To get the true BBQ flavours.
When? Whenever you want to spoil your guests.
