A THRILLER in the chiller and on the griller, beerโs role at a BBQ is a brilliantly broad one. Not content with being a spectacularly flexible and flavoursome friend to flame-licked food, itโs also an essential and ingenious ingredient that no serious tong-wielding, modern day outdoor cooking king or queen can do without.
With more than 50 classic styles and a cornucopia of tastes and aromas, beer mingles effortlessly with pretty much anything thatโs flipped off the grill. Hops give it the bitterness to slice through rich textures, malt the sweetness to parry charred and caramelised flavours while the bubbles cleanse the palate clean.
Surprise your friends next time they come to dinner
For a really magic marinade, mix in some beer. Maltier, darker beers like stout, porter and amber ales tend to shine in stronger, spicier marinades while more subtle and simple marinades, with just a sprinkle of seasoning, work well with more delicate drops โ be they wheat beers, light pilsners or hoppy summer ales. Be wary of beerโs bitterness, it can overpower if overused. Less is more in a beer marinade.
Summer Barbeque Tips
If using charcoal make sure that the coals have begun to turn ash-grey with a โruddyโ glow. Do not attempt to cook over โflaming coalsโ or if the heat has begun to dissipate and the coals have lost their โruddyโ tinge!
Ensure that there are three key grill heat areas โ high, medium and warming. This can be achieved by building a greater depth of coals and heat at one end and less depth at the other.
If using charcoal you can add to the traditional smoky flavour by adding wet hard-wood chips or vine clippings to the coals.
Another great grill tip is to โsear on high and grill on lowโ Simply โsearโ food quickly on both sides on a high heat to retain flavour and juices, then either grill on medium or low heat according to the food being grilled. Turn no more than once or twice per side. Always use a spatula or tongs, do not prod and never ever use a fork, especially on sausages, as this just increases the possibility of โflare-ups!โ
Remember โBurnt is Bad!โ Food should never be cooked on too high a heat or for too long , as this simply encourages it to burn on the outside and either โdry outโ or stay raw in the middle, creating a health hazard.