BBQ & Grill Restaurants Spicing Up the City Life
Barbecue and Grill food is gaining increasing popularity among the Indian elites for quite some time. People beeline with families to savor the zesty bites of meat and chicken, and binge on the grilled seafood that comes out sizzling hot from the hotel kitchens. You may want to know what Is the difference between Grilling and Barbecue? Grilling means cooking on the fire, hot and fast. Barbecue means going steady and slow on red hot coal. One other variant is “Smoking”, which means cooking something with smoke (low and slow again). The last two specifically refer to meat, poultry, and fish. But grilling can include vegetables, fruits, and other foods that people normally do not consider grill-worthy.
Particularly in urban India, people have become so much health conscious the demand for roast meat or other such stuff that comes out of a Barbecue is gaining ground. In this photograph, a young entrepreneur is seen with his mobile BBQ motorbike with gas cylinder, and a complete set of Barbecue in tow. We see many such on-the-move joints in major cities in India like Mumbai, Bangalore, Chennai, and New Delhi.
More often than not Barbecue and Grill is best done outdoors, it has an indescribable ambiance and excitement when done indoors in winter and when it is raining outside. But, why to wait for the seasons to change, this food is great for the tummy and waist because all the fats flow down into the fire when sizzling. So, let’s not find a reason to start the fire!
Well, grilling and barbecuing is pretty much a Western affair, and anyone planning a roast dinner party shows up in a solid Western outfit, lingo, and mindset, included. When you are doing it indoors, in your kitchen, or in the backyard you don’t have to change your armor, that’s the rule!
If you know the magnificence of this gastronomy, you will be a sought-after gent on the block. Ladies will take you for their tribe leader. A skilled gent is always in great demand!
Barbecue or grilling is never fun when doing it alone. You should not do it, or it will turn you into a savage eating scorched flesh straight from the fire. Guys usually leave etiquette on doormats when they’re sweating in the kitchen alone that turns them, savages. Though, for men, every accusation is subject to the Rule of thumb.
By rule, a lot of us are terrible at BBQ & Grill
If you are not cremating the meat or chicken on the pyre, you’re definitely poisoning your friends with your 50/50 grilling skills. Cooking like a pro on fire is a culinary art, but mastering the techniques gives you a special place among your friends. You will be looked upon with respect as the Lord of the Tong and Master of the Flames when you hone your basic skill to a pro.
Stay home and enjoy the protein-rich bites, the more you the better, because living sedentary life in lockdown conditions, eating carbohydrate-rich food with spicy curry will invoke many diseases into our lives.
COVID19 (Coronavirus Dec 2019) loves obese people, though no supporting data is available, but anything and everything about this invisible bug is to be believed because it is mutating madly like a fugitive on the run in a Bollywood crime thriller.
How to start a fire?
You need a charcoal grill or covered oven for the home or outdoors. The base price will cost you around 900 rupees on Amazon. There are smokeless grills that are a little expensive to buy, but they are worth it for indoor jobs. (Pic on the far left). There are heavier and bigger ones like the one on the extreme right in the pic “For a Few Dollars More”, but we are not going into the BBQ business right away or planning to open another Barbecue Nation in the neighborhood. So, prefer the smokeless kind for the indoors and basic for the outdoors.
Natural Wood Charcoal for Barbecue is the best to get that tangy smoked chunks of grilled meat, poultry, or fish. It is good to go for ovens with a lid as it locks in the flavor.
Barbecuing takes patience
Keep the temperature constant and try adding wood chips to your charcoal to create that light Smokey flavor. Don’t be hurried, wait for the right moment to cook. Barbecuing takes patience and concentration, in that order. The best way to test the heat is to hold your palm about 5 inches above the grill.
- 6 seconds = You are not ready yet..
- 4 seconds = No, wait, you are still not there…
- 2 seconds = Yup! It is blazing hot now to place your goodies on the grill.
- 0 seconds = Pull off your hand quickly, or your will end up with a medic with burns.
Buy the best pair of tongs, you wouldn’t regret!
First and the last thing you need is a decent pair of tongs as the most important part of the barbecue. Without a perfect pair of tongs, you will have a tough time handling the sizzling hot meet when turning it on the grill or when serving.
Marinate, marinate, marinate!
We all know the phrase “leave for a few hours, ideally overnight”. Well, that applies doubly to barbecues, to make sure the flavors aren’t overridden by the addition of the smoke. In fact, it’s best to save some marinade when you make it, and brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavor and caramelize gently as it goes.
Homemade burgers on the grill
Good quality mince with plenty of fat is best for homemade burgers, which are tan better than the frozen ones from the upward market. All that needs is some salt and pepper, basic soya Sause, and some lemon juice to sprinkle on the burgers when ready to serve.
Fish is great on barbecues
Why do people forget fish? To grill fish always choose a large fish or fillets that are firm and fresh. This recipe can vary according to the variety of fish and the barbecue kits. If you are feeling fancy, slice a whole fish open and stuff with lemon, dill, and pepper and grill. Try whole Pomfret or Mackerel fish with few cuts made on the skin for the spices to sink in when marinating. It tastes heavenly with some pita bread on the side. Medium thick-cut chunks of Surmai or King Fish is too good of all the variables for the barbecue binge.
Don’t forget the veggies.
We know barbecue is an excuse for most of us to turn to flesh, but fire does wondrous things to vegetables too if you get the technique right.
You can roast, zucchini, eggplant (bulb brinjal) cut into slices, spiced bitter guard, onions, bell pepper, anything that can stand a five-minute charcoal heat is good for a veg treat. Diced with the right spices and ingredients, you can make sure your vegan community not missing out on the barbecue and grill.
How to make zesty potato wedges?
Triple-tested Zesty, crispy potatoes are baked always in their skin. Serve them with BBQ and grilled burgers and steaks. Peeled and halved onions and long raw green chilies slightly grilled will add a soulful feast to your guests and the families.
Choose one 1⁄2 kg bag of potato wedges, arrange the potato wedges on a large hot grill and bake until crispy and golden. Get the wedges down then sprinkle over 1⁄2tsp light red chili powder, 1⁄2tsp ground cumin, and a zest of 1 lemon to season and mix them well until coated.
Lastly, barbecue and grill food is best for managing weight as it drains all the oil from the food and it is less spicy, as well as the dry flatbread that goes on-demand with this delicious treat is a welcome change over fatty Malai kofta and Moghalai meat or tangy Ginger chicken that comes with fried rice.
Take care of your beautiful body, It is the only one you have!
We need to change our dietary habits along with light exercise and some walking. This is a sure way to lose girths around our waists. And for this, the Barbecue & Grill is the best answer. Take this treat at least once a week, to see the results in two month’s time. Of course, you need to keep moving around a bit on your feet to fetch smaller things from the nearby supermarkets or go out and play with kids in the park. See the change and come back to this Blog and smile! ullamcorper mattis, pulvinar dapibus leo.