A chef and his pig!
Do you have any insight about how this “new wave” of BBQ began? Who would think to BBQ a banana?
Grilling and BBQ have been around since man started using fire to cook food. In most cultures, there is some form of grill prevalent in early forms of cooking. BBQ & grilling seem to have become popular because of the post-WWII growth of the suburbs. But there is one main confusion about BBQ and Grilling. BBQ is slow and low heat with an indirect heat source. Grilling is high heat and quick. So the terms are, technically, not interchangeable.
Here are the items I have so far — any important ones I am missing?
Asparagus, Bananas, Pizza, Whole Peppers, Watermelon, Cheese, Mushrooms, Pineapple, Emu, Zucchini, Plums, Ostrich, Romaine Lettuce, Peaches, Kangaroo, Pears, Buffalo
This list is great, I especially like the different meats included but I think you should add some of the basics. Other items could be fish and shellfish, like oysters, clams, shrimp, stuff like that. Basically anything can be grilled. Just remember that better cuts of meat are best. Also, adding a source for these different meats would be great. www.dartagnan.com is a great source for some different meats.
Are there any basic BBQ rules that apply to all of these foods? Or to categories (like fruits or veggies)?
- Always keep your grill grate clean to prevent sticking.
- Preheat your grill before putting food on it. When it is hot is a good time to use a wire brush to clean the grates.
- Flare-ups are caused by too much fat and too much heat. Trim excess fat and when you turn meat on the grill move it to a different part of the grill.
- Keep a squirt bottle of water near the grill to quickly douse any unexpected flare-ups.
- Use a grill basket for foods that can easily fall through the grates.
- Spice up your food a good hour before you grill. This lets the flavor sink in.
- Have the proper grill tools to do the job.
In your opinion, what is the best BBQ set-up for someone who wants to experiment with unusual foods?
In my backyard, I have a gas grill and a charcoal grill. I use the gas grill for ease and convenience and the charcoal grill for flavor. If you want to experiment, use some different hardwoods in the charcoal grill. You can even add some herbs to the fire as your food is cooking.
What are some mistakes people tend to make when they BBQ?
- Oiling the grill instead of oiling the food. Oil burns away at high temperatures so it is pointless to oil the cooking grate.
- Adding sugary sauces or marinades to meat on the grill too soon. This causes burning. Wait until the end of cooking.
- Not letting the meat rest after removing from the grill. All meats absolutely need time to rest, and let the juices redistribute. For thin cuts, 5 to 10 minutes will do; for larger, thicker steaks, 10 to 15 minutes is better.
What is your favorite, unusual BBQ fare?
Meats are always great on the grill. On a trip to Australia we stayed at a vineyard and had access to a grill. We went to the local Supermarket and bought every cut of Kangaroo they had. It turned out to be a great meal. Other foods I like to grill include breads, cakes, and a grilled PB&J is great!
What role do you see unusual BBQ choices playing in today’s cuisine? Do you think it is just a passing fad?
Grilling foods has been around forever and I don’t think it is going anywhere. Even with these new cooking techniques coming out, like sous vide and molecular gastronomy, grilling is still used to add flavor to the finished product. Grilling is here to stay.
