Hot meats, new cooking techniques, delicious condiment treats and more: here’s how to make sure that the next time you fire up the grill, you won’t deny who’s king or queen of smoke.
Experiment with trending ideas
Sure, you can throw some sausage on the fire, stock up on hot dog buns, offer tomato ketchup on the side and be done, but if you want to impress with your barbecue prowess with your finger on the pulse, here’s how.
Go big with your cuts of meat
Stay away from sausages and go beyond the burger, and there’s a lot of fun grilling bigger chunks of meat. From melting, spiced brisket cooked slowly and slowly over hours, to a well-seasoned piece of tomahawk, the beef is the obvious choice here. That said, there’s plenty of room to impress with a rack of gooey lamb chops or even a whole spit-roasted chicken (brine the bird first for added flavor).
Make room for vegetables
A paltry pile of roasted peppers won’t cut it anymore. If you want your grills to shine this season, vegetables should play a big role.
Need some inspiration? Think coals-roasted cauliflower heads sprinkled with spices, Brussels sprouts on stems, Ottolenghi-inspired platters moaning with smoked eggplant and puffy Padron peppers served as an appetizer.
The vegan cheesesteak sandwich will also be big in the grilling world this year, as will Caesar salads that got a pre-barbecue makeover (grilled lettuce is a fantastic way to spice up sorry-looking leaves).
Introduced by the TikTok craze for watermelon topped with American mustard, the generic entry to this arena is the grilled watermelon steak. When brushed with olive oil, seasoned with salt and toasted, the fruit takes on a subtle meaty flavor and the natural sugars caramelize beautifully. Serve in a salad with tangles of peppery arugula leaves and a generous slice of crumbled feta.
Give the pizza a piece of the action
A culinary breakthrough to come: a barbecue cooked pizza will taste better than any that comes out of your oven. Sure, the al fresco vibes play their part here, but it’s the high heat of the grill that will give the dough a wonderful smoky charcoal and a wonderful crunch that will make you wonder why you haven’t barbecue pizza all the way. your life.
Make the dough from scratch or use it in the store, it doesn’t matter, you just need to have the right method. To make sure you don’t end up with a soggy crust, toast the lightly oiled base over direct heat on one side until golden brown and starting to bubble, then flip, add your toppings and continue heating. until cooked. You can also invest in a trendy portable outdoor pizza oven.
Raise the bet with condiments
To take your barbecue condiment game to the next level, there’s only one direction to look and it’s local. From hot sauces to marmalade, mayonnaise and more, UAE artisan producers deliver the goods and more.
Here are a few of our favorites.
The spicy sauces of Haute Sauce
Add more fire to a barbecue feast with the bespoke Haute Sauce range. Ambika Rajgopal, founder of the UAE-born company (and hot sauce connoisseur), says Haunting Super Hot Ghost Pepper Sauce is great for bringing out the natural smoke in grilled meats.
On the sweeter side, a spoonful or two of Mellowing: Bird’s Eye Chilli Sauce will do wonders for enhancing the flavor of skewered meats, chicken in particular.
Shatta DS Mooneh sauces and organic onion jam
To stay on the warm side of things, the three Shatta sauces filled with probiotics and made with local ingredients produced by Dubai start-up Mooneh by chef Dima Sharif deserve a place on your condiment shelf. If we had to pick just one, it’s the DS Smoked Red Shatta with its sweet, tangy flavor notes and South American influence that really makes sense in a barbecue situation. Sharif also says that organic jam-like onion marmalade is great for giving a gourmet boost to burgers and hot dogs.
Levantine Zaatar Sumac Mayonnaise from SousChefy
Zaatar sumac mayonnaise produced by local SousChefy sauce and spread experts is no ordinary spread. Made from the ground up in small batches with all-natural ingredients, it’s herbal, tangy, just a little citrus, and wonderfully creamy. Not only that, exceptionally, this mayonnaise happens to be gluten free and vegan. Delicious with grilled meats and vegetables, it also makes a superb base for a crisp coleslaw or a hearty green salad.
Three tips for guaranteed success
Look for meat from a good source
Buy the best meat you can afford and your barbecue will be better. CarniStore and Prime Gourmet are established favorites in the UAE butcher scene and share an absolute commitment to quality. Both also sell a fantastic range of premium barbecue cuts: well marbled steaks, ready-made kebabs, premium burgers, sausages and more (the Korean short rib from CarniStore and the cons). Prime Gourmet dry-aged wagyu fillet are a big cry).
Invest in some cool tools
Not only will a digital wireless meat thermometer allow you to verify that your meat is safe to eat, but it will also allow you to cook said meat to absolute perfection. A burger press might seem a bit of a gimmick, but for evenly seared burgers with an enviable golden crust and juicy center, you can’t go wrong with this kit. A non-stick grill mat means you won’t have to worry about food falling through the grates anymore, and it can be used for frying eggs, searing veggies, melting cheese, and baking pizzas.
Gluttony and outsourcing
If you want to make it easier for yourself, could we suggest that you let one of the area’s most acclaimed chefs and his team do the hard work for you (while also ensuring you a little grilled glory)? One Reif BBQ Box will generously serve four and comes with the same choice cuts, meats and carefully selected sides that Chef Reif Othman serves in his restaurants – we’re talking Kushi chicken wings and thighs, a steak. Wagyu T-bone, Angus beef, selection of sauces (truffle mayo, miso yuzu and seaweed butter included), various seasonings, epic toppings (hello, crispy lotus root) and even dessert. Each box costs Dh698 and can be ordered on Deliveroo or picked up by sending an email to [email protected]
Update: January 8, 2022, 5:27 am