An ally of summer and large tables, the barbecue offers moments of conviviality and sharing but above all a wide range of recipes, from aperitifs to desserts. If the evolution of tools and equipment has made it more accessible, the barbecue nevertheless rests on a few basics that should be mastered. According to BIG.T, chef and author of L’Art du Barbecue published by Marabout, there are three inseparable parameters for a good barbecue: the quality of the heating, the execution and the food. “When these parameters are mastered, we can say that we are really barbecuing,” he says.
Thierry Cornuet, aka BIG.T © Fabien Breuil
The quality of the heating
Heating and its control are “essential to guarantee regular cooking and largely depend on the quality of the coal” explains BIG.T in his book. To do this, “You must always make sure you have untreated coals,” reminds the chef, “very good quality coal will guarantee constant heating.” To obtain good heating, you must be particularly attentive to lighting. Avoid lighting alcohols and failing that, the chef advises using natural firelighters made from birch wax.
Food quality
“Prioritize seasonal products and favor short circuits” reminds BIG.T. For a barbecue, the choice of products and in particular the piece of meat is essential. The thickness of the meat is decisive: if you have meat that is too thin, you will dehydrate it very quickly, on the contrary, if it is too thick, cooking can be more difficult to control. “Choose a piece of meat that is 5 to 6 centimeters thick so that it grills well, develops a nice crust and the juices rise in temperature” advises the chef.
The quality of the execution
“Only your expertise, your knowledge and your technique will allow you to achieve wonders by combining technique and creativity” summarizes the chef in the introduction to his book. The quality of the execution is based in particular on the mastery of direct and indirect cooking methods, but also the use of the right tools, such as a probe thermometer to avoid overcooking or undercooking the food. With direct cooking, you will sear the meat and grill it, with indirect cooking, it will cook slowly over a container of water or any other liquid (wine, beer, etc.). By combining these two cooking methods, you will obtain meat that is not only grilled but also very juicy.
The mistake that you should absolutely not make is to “overexpose the product”. “Positioning it on the flame, insisting thinking that the food will grill and cook faster, is a mistake, warns the chef, the flame does nothing, it is the density of the heating that does all the work”.
Discover BIG.T’s exclusive recipe for pork fillet with yogurt sauce:
© Fabien Breuil
For 4 people
1 kg of farm pork fillet
4 tablespoons BBQ dry rub spice mix (page 259) 40 g butter
Sauce
250 g Greek yogurt
10 cl of white balsamic vinegar 1 bunch of coriander
1 bunch of mint
1 bunch of parsley
1 cucumber
4 red onions
10 Kalamata olives
10 cloves of garlic
2 tablespoons smoked paprika
The juice of 1 lime
Preheat the barbecue.
Coat the pork tenderloin completely with olive oil, then spices.
Place it on a piece of butcher paper large enough to wrap it completely. Spread the butter around the fillet. Close the paper and tie everything together. Cook for 3 hours using indirect cooking. Check the temperature of the meat using a probe: when it is 57°C at the core, the fillet is perfectly cooked.
In a bowl, mix the Greek yogurt and white balsamic vinegar. Add the chopped coriander, mint and parsley, diced cucumber, peeled and very thinly sliced onions, minced olives, peeled and pressed garlic, smoked paprika and lime juice.
Cut nice slices of preserved pork fillet and serve topped with a spoonful of sauce.
