Chef Dez: Tall father to ‘lump it’ at BBQ

Tell father to lump it

Although men have been assigned the stereotype of working the backyard grill, it is a joy that is shared by all home culinary enthusiasts. It’s a summertime passion. The aroma of lump charcoal being lit starts my mouth watering as my mind conjures up recollections of flame-licked meats, and fire caramelized vegetables.

Lump charcoal is the new black when it comes to barbecuing, and with a few basic tips and some research, you can overcome any intimidation you may have towards this natural fuel.

Before I get into the benefits of lump charcoal, I must stress that the quality of equipment is important. I hear of so many people purchasing equipment just because the price is right. Your outdoor cooking appliance is a significant purchase and should not be looked upon differently than the purchase of a new oven/stove for your kitchen.

Quality in an outdoor cooker should be of higher importance that your indoor oven/stove because it will be subjected to the elements; even with a cover over it the environment is more humid than anything you use indoors.

A barbeque should not be considered a disposable fixture. You should not have to replace it every few years. You would never dream of doing that with your indoor oven/stove, so why do you expect to do that with your barbecue?

Do your research. How long has the company been operating for? How long is the warranty? Is the warranty administered through the retailer or do you have to deal with the manufacturer yourself? How easy is it to get replacement parts and accessories? Taking the time to investigate before you purchase will pay off in the long run.

Barbecued flavor from natural wood is the best in my opinion and natural lump charcoal is arguably the way to go. Sure there are other products that will give you smoke flavor like pellets or bisquettes in different smokers. These are made from wood chips and/or sawdust compressed together, and because of that they are more susceptible to moisture absorption, and also not usually used in direct high heat searing.

The old standby square formed briquettes, compressed with binding ingredients, are also no comparison to natural lump charcoal.

Lump charcoal is chunks of wood that have been heated with little oxygen. This carbonizes the wood and transforms it into this incredible long-lasting fuel that naturally adds amazing flavour to anything grilled with it.

I have read that archeological digs have proven that we as humans have been making charcoal for the purpose of cooking for over thirty thousand years. This would then be the oldest known form of cooking to mankind. It’s simple: we take from nature through sustainable resources, cook our food, and give back to nature by contributing the compostable ash to our gardens.

The bag you purchase must say “lump charcoal.”

Charcoal made from only hardwood will be the premium choice. Hardwood lump charcoal lasts longer, is easier to light, makes food taste better in my opinion, and is more receptive to oxygen flow.

To have fire, in the simplest form, is to have fuel, ignition and oxygen. Controlling the flow of oxygen through air vents on a charcoal grill to increase/decrease temperature will replace the working of gas knobs on a gas/propane grill. A fire can’t burn, or let alone increase in temperature, without oxygen. Increase the oxygen and you will increase the amount of fire, and thus increase the temperature of the cook. The opposite will happen with the decrease of oxygen. It’s that simple, and your food has never tasted better.

To make Dad the true king of the barbecue this Father’s Day, get him cooking on the most natural fuel and the taste of his famous barbecued food will increase dramatically.

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