Helpful Tips
COOKING WITH CHARCOAL
Throwing a steak on the barbeque is as Aussie as some of our other great icons, the Akubra and the Big Banana, so it's no wonder that just the thought of that first bite of sizzling steak cooking over wood charcoal is enough to make us salivate in anticipation.
Getting your Redheads® Natural Wood Charcoal barbecue up and running might take a little practice, but these simple tips will guarantee you'll be up and running in no time:
Getting started
Leave the BBQ lid open while the charcoal is heating, allowing it to get adequate oxygen to heat faster.
Use your air vents on the sides and/or lid of your charcoal BBQ. During cooking, you can alter the heat of your charcoal somewhat by changing the amount of oxygen it gets. More air = more heat.
Allow the charcoal to burn down to a white-colored ash before cooking.
The right amount
Too little charcoal won't create enough heat, so make sure you use plenty of charcoal. A grill thermometer can help you check that the interior heat is adequate before cooking.
Cooking times
Different meats cook at different rates so constant monitoring of the cooking process is essential. Purchase an inexpensive meat thermometer, so that you can easily keep a monitor on the internal temperature of the meat you're cooking.
You might need to add extra charcoal if you're cooking foods for long periods of time.
The cool down
After cooking, shut off the vents. This stops the airflow and allows the charcoal to cool down, but not burn away.
The clean up
Clean your grill thoroughly after each use. A pile of charcoal ash in the bottom of your grill or on the grate won't allow adequate airflow to your charcoal. Your coals will light easier and burn hotter with adequate air circulation.
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BBQ set up
- A golden rule is to preheat the barbecue before adding your steak. Listen for that sizzling sound as the meat hits the grill and you'll know that you've gotten the heat just right. The heat seals the surface of the meat, and locks in the meat's natural juices.
- Once the Redheads Natural coals are hot, carefully lower the cooking grates so that they make contact with the coals. This is important, because it eliminates the 'oxygen gap' between the fire and the food. Sometimes when cooking fatty foods, the fat will melt as the grate heats up, igniting the steak. The flames will lick at the steak and embed the flavor of burnt fat into the meat. Trust me, the flavour of burnt fat is not the sort of marinade you want your steak to have!
Re-using Charcoal
Once cold, you can use the remaining charcoal to cook with next time, with a top up of new Redheads® Natural Wood Charcoal.
The perfect Redheads® result
Have all of the ingredients available ahead of time, even if it means going to the store the day before, and cooking what you can ahead of time.
Marinate your meat the night before and make sure you have enough Redheads® Natural Wood Charcoal ready to fire up the barbie.
Have the fridge stocked with your favourite beverages, your CD player stacked with chill-out sounds, and best of all, your family and friends over to enjoy not only the experience of cooking with charcoal, but the delicious results!
What others are saying about Redheads® Natural Wood Charcoal:
"While Redheads Natural Charcoal might take a little more effort to light than Heat Beads, that extra effort is well worth it. It's a superior product that actually smells like wood instead of coal, and it has plenty of heat and endurance. I've used it twice now for spit roasting, and will be using it again at Christmas." Vince C. Hamilton Hills, WA