LCBO Food & Drink Summer 2017

CHARCOAL GRILLING

what to burn

The charcoal purist’s choice, it’s simply wood burned in the ab- sence of oxygen. Easy to light, with the truest wood smoke flavour. lump charcoal

charcoal briquettes

Compressed wood chips and additives formed into evenly sized pieces. Should be burned until white before grilling food to avoid imparting unpleasant chemical flavours.

DURING THE GAS GRILL’S golden age replacing charcoal braziers with grills that lit at the push of a button must have seemed the height of convenience. Trouble was, what was gained in ease was lost in flavour. Flash-forward to today and our flirtation with wood chips in an attempt to turn gas grills into charcoal ones is complete. What’s old is new and grilling fashion these days is decidedly low-fi, a full-circle return to the charcoal grill. Because it can’t be dialed up and down in temperature like gas, it takes a little practice and a dose of intuition but, much like anything worth doing, practice makes perfect. Making a decent jerk chicken over gas is do- able but reaches the sublime over hardwood lump charcoal. Its sweet, rich smoke flavour is the secret ingredient giving full expression to the punchy, lip-smacking marinade.

smoking chunks

JERK CHICKEN

Use without soaking. Should be added to hot charcoal and left to burn until flame is extinguished and wood is smoking.

SANDWICHES recipe on page 152

smoking chips

Soak chips in water for 1 hour before use. Place in gas grill smoking box and follow the directions for using the box.

FOOD & DRI NK SUMMER