Bengt Larsson has for
a long time been working
at Skogens Kol Kilafors,
Sweden. Please find below
some of his useful ideas
that could be worthwhile
thinking about.
When
barbequing with charcoal, use
½ dl light-
ning fluids and let it soak
for about 10 min. Set on fire
and wait for at least
15 min for the best glow bed.
When
barbequing with briquettes use
1 dl of lightning fluids and
let the briquettes soak well
before lightning. Wait for 25
min for best glow bed.
To
avoid that some vegetables and
minced meat sticking to the
grill mesh, the mesh should
be greased in cooking oil. Make
sure you remember to remove
the mesh from the glow first!.
Onions
and potatoes could bake directly
in the glow. Put down the onions
and potatoes in the glow so
that they nearly are cover-
ed. Grill until they are soft.
The difference between traditional
grilling and barbequing is that when barbequing
one uses a barbeque with a lid to add flavour
from the smoke.
The secret is damp wood flakes from for
example apple-, cherry or maple wood.
Soak the wood
flakes for at least half an hours. When
the barbeque
is lit and you have a nice glow bed, sprinkle
1-2
cups of wood flakes on the charcoal/briquettes.
Place the meat on the mesh and put
the lid on. Do not lift
the lid more often than is absolutely necessary
to keep most of the smoke inside the
barbeque.
Barbeque
Marinade
4
persons
4-tablespoons ketchup
2-tablespoons olive oil
2-tablespoons strong
coffee
2-tablespoons mustard
1-teaspoon Worcestershire sauce
Mix ketchup, oil and coffee taste with
mustard and Worcestershire sauce.
Barbeque
sauce with
sweet chilli
4
persons
1 onion
1 dl sweet chilli sauce
1 dl crushed tomatoes
3-tablespoons cooking oil
Chop
the onion and add
the sweet chilli sauce and the crushed
tomatoes.
Stir in the cooking oil.
