Articles - Wellington BBQs & Fire tips

Spice things up on the barbecue

How to bring flavour to your grilled food

Heat Source

Adding soaked woodchips to briquettes or in the smoking box. You could add herbs and spices and peels to add extra flavour to the smoke

Infused Oil

Add garlic, rosemary, lime or chilli to a reasonable quality olive oil. The oil will gradually be infused with all the different flavours. Use sesame or penut oil if your flavours are oriental

Seasoning

Use only coarse salt and freshly ground pepper. Szechuan and lemon pepper give your food that different flavour

Rubs 

A rub is a balanced combination of herbs, spices and seasoning to enhance the flavour of the food or to give the food flavours of a region or country

Marinate

Marinades tenderise, moisten and flavour meat. To tenderise use acids found in fruit juices (lemon, lime, pineapple, pomegranate) in vinegar (wine, rice wine, sherry, cider, balsamic vinegar) or in cultured milk products such as yogurt. To moisturise use oils or alcohol (rice wines, sake, wine, sherry, beer), to flavour use anything from herbs, spices, honey, soy sauce, chilli sause, tobasco, wasabi.

Try to balance sweer, sour and salt and sometimes bitter. Be aware of the time food is marinated over-marinating can ruin many ingredients, so consult the recipe for guidelines

Sauces, salsa and chutneys make that barbecue a bit more special