In his book “The Art of Barbecue”, published by Marabout, BIG.T, chef and king of barbecue, offers recipes and advice to make the most of this cooking tool. If the barbecue allows a multitude of preparations, from starters to desserts and sauces, mastering the cooking of meat remains one of the most common challenges.
Thierry Cornuet, aka BIG.T © Fabien Breuil
The cooking method
To successfully barbecue meat, it is essential to master its cooking. BIG.T therefore recommends using direct and indirect cooking. To do this, you must “separate the heating zones”: a first part where you will put the embers and the other, a container filled with water, wine, or beer, “any type of liquid”.
Start by marking the meat, which is called direct cooking, then position it above the container, which is called indirect cooking. “The water will create humidity inside the barbecue and therefore prevent the food from drying out. It also allows the cooking fat to be collected, which therefore does not fall on the embers.” “It is this direct and indirect cooking parameter that changes everything and will make your meat juicy and tasty,” assures the chef.
Season your meat
Marinating is not mandatory. For white meats, chicken or lamb chops for example, a marinade makes the meat more tender. “For a quick marinade, fresh herbs are ideal, for a longer marinade, you can opt for spices” advises the chef. To nourish your meat and especially chicken, the chef swears by contisage, that is to say adding fat under the skin of the chicken. “A rosemary butter or even mascarpone will give a well-roasted and delicious chicken” assures BIG.T. For red meats, you can also rely on injections, that is to say injecting, using a syringe, a flavor such as alcohol, fat or a marinade of your choice, directly into the flesh. “A little more technical but very effective!”
Choosing good products
“Prioritize seasonal products, favor short circuits, promote know-how and develop your expertise by knowing your products and your suppliers” reminds the chef. For good skewers, for example, favor fatty cuts like chicken thighs, tastier and more tender cuts. For beef, the chef recommends rump steak hearts. A crucial and too often overlooked point: the choice of skewers. This is the central element of a good skewer since it is what diffuses the heat and cooks the meat from the inside. As skewers, BIG.T recommends sprigs of rosemary, baked in the oven or on the barbecue for 5 to 6 minutes. “For fish skewers, it’s ideal! It will give an impressive rosemary flavor, very interesting taste-wise”.
BIG.T’s Exclusive “Papa Joe” Chicken Thighs Recipe
© Fabien Breuil
For 4 people
2 cloves garlic, crushed
2 tbsp brown sugar 4 tbsp smoked paprika
2 tbsp cayenne pepper
1 tbsp dried sage 1 tbsp dried oregano
1 tbsp dried thyme 10 cl vegetable oil
5 cl of lemon juice
Salt pepper
Make 3-4 incisions in the flesh of each thigh.
In a bowl, mix together crushed garlic, brown sugar, paprika, cayenne pepper, sage, oregano and thyme. Rub each chicken thigh generously with this mixture, making sure to coat well.
Mix vegetable oil and lemon juice. Brush the thighs with this mixture.
Place the chicken thighs on the barbecue grill over direct heat and cook for 10 minutes: they should be nicely grilled.
Turn the thighs over, place them in an indirect cooking zone and cook for 20 to 30 minutes, brushing them regularly with the oil-lemon mixture. Using a cooking probe, check the temperature in the thickest part of the thigh: it should be around 70-75 °C.
Let the thighs rest for a few minutes off the barbecue then serve.
