IS CHARCOAL THE BEST METHOD TO BBQ?

There are many ways of doing BBQs nowadays. You could use gas BBQ grills, oven BBQ, roast BBQ or do it the old-fashioned way over a bed of glowing coals. 

Nothing comes close to the smokey flavour it gives to meats, veggies, seafood and whatever else is cooked over it. We love the aroma of lightly charred foods, we love how sweet potatoes and corn is slowly cooked to a tender sweetness - even if charcoal isn't the most user-friendly heat source to use. It can be unpredictable (to the inexperienced), is subject to the elements and you can't turn up or down the heat as you wish.  

That said, all the effort is worth it for the gratification of a good ol' barbecue.

Incidentally, hot coal is what is used for whole roast lambs, which is all the rage right now. A slow roasted lamb is aromatic, succulent and its meaty goodness makes for a hearty catered event.

The lamb would usually be attached to a device called a mechanical rotating spit. The spit rotates at a  constant speed, allowing the lamb to be evenly roasted. A 13 kg lamb which can serve between 30 to 40 guests takes about two hours to be fully cooked. And if you include sides or a simple buffet spread, it makes a rather substantial, yet affordable catering option

Click here to view pricing and details.

BBQ PARTY CATERING

When setting up your grill establish a hot zone and a low heat zone. Simply put more charcoal in one area and less in another. This hot and low-heat zoning gives you an area to hold your food when flare up occurs.

The first thing to remember before you cook any meats is to check the condition of the meat . If they are still frozen,  try to bring the meat closer to room temperature, or thaw it sufficiently Why??? If your meat is not thawed completely,  the exterior is going to cook first while the insides remain cold and raw. So what you'll get is literally something half baked - not very pleasant on your palate or your tummy.

For meats like beef and mutton you want to first sear the meat in the hot zone to get some charred marks then move to the cooler zone to cook more thoroughly.

For meats like chicken wings you don’t want to char the outside and & leave the inside raw, so put it on low heat zone for 5-8mins each side before moving to the hot zone to get the char marks.
By the way, if you don’t want your food to be burnt (especially wings) ONLY apply honey at the very end when you are charring the wings to golden brown. Honey will caramelize and burn quickly so don’t leave it on high heat for too long! .Another tip for chicken wings – you don’t need to apply butter or oil. If you are doing it right the fats from the chicken skin is more than ample to coat the wings itself.

Tip: Mix some honey and oil/butter in a bowl to get both oil and sweetness to your meats when you do your basting!