The method of Char Grilling is pretty simple. Place food on a screaming hot grill directly over a fuel source such as charcoal or briquettes, but for best mouthwatering results preferably a real timber fire. The high direct heat chars the surface of the food creating a superbly tantalizing crust whether it's protein or vegetables the flavour is intensified immensely, while the smoke and flareups from dripping juices also add to that unique traditional wood taste.
Tips to get the most from your Char Grill:
- For best results start early and prepare a good bed of coals, certain foods such as steaks benefit from flames licking at the surface whereas other foods such as vegetables fare best with a lower even type of heat.
- Place grill plate on when there are no flames to prevent cracking.
- Allow grill plate to heat fully before adding food.
- Where possible coat the food in oil before placing on the grill plate to prevent sticking.
- The Char Grill plate can be used in conjunction with the heat bead basket, rotisserie or as a combination of both.
- When cooking on the rotisserie, vegetables can be char grilled around the edge of the char grill plate while the meat spins.
- Use a wire brush to brush any burnt food off the plate after each use and finish with a light coat of cooking oil to keep it in tip top shape.
***Click HERE for some great Char Grilling recipes.***
***Click HERE for perfect steak Grilling hints and tips.***