THE COMPLETE GUIDE TO…

Transform your grilling experience and let a smart BBQ guide you though the uncertainties of volatile outdoor cooking

Words: Derek Adams

With summer well into its stride, it’s clearly time to dig out the barbecue for another alfresco nosh-up and convivial chin-wag with your friends while you bask in the sunshine to the appetising whiff of grilled meats wafting over the patio or back yard.

Barbecuing has been a cherished tradition since our prehistoric ancestors first discovered that cooking prey over burning wood gave it a much better taste and texture than eating it raw. You can imagine the profound nature of this eureka moment on discovering that fire not only provided warmth and protection but a tasty and succulent way to fill an empty stomach.

Moving forward, the barbecue as we know it began to take shape in the Americas – particularly the southern United States – where it became deeply intertwined with the culture and cuisine. According to the interweb, the technique of outdoor cooking evolved from the methods used by Native American tribes who smoked meat over low heat for extended periods, enhancing the flavour and preserving the food in the process. Today, low-and-slow smoking is one of the most popular methods of open-fire cooking.