The best piri piri chicken isn’t cooked over the fiercest flames. The best way to cook portuguese piri piri chicken on a grill is to build flavour with a bright, balanced marinade, then let steady charcoal heat do the work. Direct flames can scorch the skin before the...
A flat charcoal surcharge can make menu costing less accurate, not more. If you’re working out how to calculate charcoal cost for a restaurant menu, remember that fuel is shared across cooking sessions, while use varies by dish, method and service. Charging...
The pressure reading on your weather app is rarely the main reason a BBQ cook runs long. So, does barometric pressure affect bbq cooking times? Yes, but the effect depends on whether you’re dealing with a lasting change in altitude or a temporary shift in the weather....
Charcoal doesn’t create the browned crust on your food. Heat, a dry surface and good timing do. That’s the key to understanding the science of the maillard reaction in bbq, and why food can cook through without developing the deep, savoury browning you’re after.If...
A bigger pile of gear won’t make you a better pitmaster. Building a professional pitmaster toolkit starts with the jobs you need it to do: manage the fire, check the cook and handle food safely. The right essentials depend on your grill, fuel and cooking style, not...
