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Barbeque like a pro

SINGAPORE — Unless you have a large backyard that will fit a good smoker, or the pluck to build your own spit to roast a whole hog, you’ll have to do barbeque the traditional way. That is, on a pit with good-old charcoal. There are easy ways, however, to elevate your barbeque, says Australian chef Drew Nocente of Salted & Hung. He offers the following tips:

Sizzle up and get a good bbq session going at home. (Photo: istock)

Sizzle up and get a good bbq session going at home. (Photo: istock)

SINGAPORE — Unless you have a large backyard that will fit a good smoker, or the pluck to build your own spit to roast a whole hog, you’ll have to do barbeque the traditional way. That is, on a pit with good-old charcoal. There are easy ways, however, to elevate your barbeque, says Australian chef Drew Nocente of Salted & Hung. He offers the following tips:

 

1. Use good charcoal such as bincho-tan (traditional Japanese white charcoal), which holds even heat for much longer and does not release unpleasant odours. You can order it from http://organicdelivery.
sg/Binchotan

2. Mix flavoured wood chips such as apple wood, cherry wood or mesquite to the charcoal to add smokiness to your food. Such wood can be obtained at some supermarkets and at online BBQ supply stores such as http://libertypatio-px.rtrk.sg.

3. A good Angus steak is better than wagyu because the former has less fat and will not spit while cooking.

4. Invest in a meat thermometer and research the temperature of your desired degree of doneness (medium rare is best for steaks) before hitting the grill.

5. Mix it up. Besides chicken wings, steaks and sausages, add prawns and a whole fish seasoned with a bit of lemon and chilli to the grill.

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