The Art of Charcoal Grilling

In the food business, we are fortunate to have millions of topics to think about or discuss.

One such topic is the many ways of cooking. We are purists at heart and believe there is nothing finer than the simplest form of treatment to excellent food.

I refer to the use of charcoal.

Since time immemorial, man has used charcoal as a source of heat. Charcoal is made by the process of slow-burning, where the wood is very slowly allowed to burn by means of controlling the amount of oxygen. Smoldering in fact, so all moisture is evaporated and what remains is carbon. This is the burned to provide maximum heat. Our ancestors used it to make iron and glass before coal was discovered. The village blacksmith with his forge used it to make his metal malleable and now we follow a long line of artisans, rotisseurs who believe that the finest flavor one can have in cooked meat is via charcoal.

So, our magnificent 500 kilos of cast metal, 10 centimeters thick, the JOSPER grill/oven cooks meat to perfection. The only moving part is the door and there is no electricity or gas…just pure charcoal, which, with vents, allow us to achieve temperatures of 500 degees Celsius and more.

And here is the magic; when the meat reaches a temperature of 155 degrees C the Maillard Reaction takes place. This is very important as this process of caramelisation of amino acids and sugars creates a relatively hard surface, a seal to the meat, thereby keeping in all the lovely juices. Turn it once, let it rest for a couple of minutes and then enjoy that wonderful mouth sensation of crisp, almost charred outer surface with the soft juicy pink center. Of course taking so much care in preparation justifies the using of superb quality beef, this you will find at surprisingly economical prices at Bangkok Bob’s.

Perfect.

Why not come along and try at Bangkok Bob’s?

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