It was a few weeks ago when I was sitting at home relaxing on a leave of absence and my partner called me from work to give me some good news. Apparently she had bought a raffle ticket for a Father's Day draw a few months back and she just got notified that she had won the Grand Prize for me! A brand new "deluxe" barbeque!
Nice!
The conversation went something like this;
Cindy; "Hey honey, I won you a new BBQ from a Father's Day raffle ticket"
Me; "Wow! That's great!" "I guess I'll gut it out and convert it to wood/charcoal burner"
Cindy; "OMG! At least use it for a summer first before you destroy it, It's supposed to be "Top of the line", I'm sure it's fine the way it is"
Me; "Destroy it? No Darling, I'll make it better..."
(I'm sure that you can extrapolate how this typical spousal conversation continued...)
I'm a purist and a minimalist;
I grew up with barbeques, (as we all did), as a kid our family always had a "Hibachi", we camped a lot and would bring a grill to throw on top of the campfire to cook with, you just can't beat the flavor nor can you replicate it with any other cooking method.
Do I have an aversion to gas ?
No I don't, and all of the grills/broilers that I've used in commercial kitchens have been gas or propane but it does not have the same flavor as a natural charcoal or wood burning grill. I've always had a variety of wood chips on hand, soaking in water, that I could add to the grill to create a smoking effect on appropriate dishes as I cooked them which did enhance the flavor dramatically. But I do prefer a wood/charcoal burner when at home, (and I'll still add specific types of wood chips depending on what I'm grilling).
"But aren't gas BBQ's more convenient?" "...and cleaner?"
How is a charcoal/wood BBQ inconvenient??? The ash byproduct is excellent for the compost bin and for gardening, (especially for hot pepper plants).
Here's a picture of my "standard go to" convenience grill that I always fall back to when needed. Cheap, ($25), portable, (good for camping), so if it lasts me a summer it's worth it although I had one that lasted 3 but most importantly; it's very easy to use and produces great meals for 4 people; The flavor is unbeatable.
(back to the conversation a few days later...)
Cindy; "They told me we could pick up the BBQ on Friday at 5 P.M. at The Legion Hall, there will be some guys there to help us lift it into the van"
Me; "OK, is it really that big?"
Cindy; "I don't know but they said it's worth over $1,500, it was the "Grand Prize" after all"
Me; "Oh Wow!"
(but having said that my heart just sank as I was imagining all of the useless "bells & whistles" attached to this behemoth and that I would probably have to keep it "stock" for at least one summer before I "destroy", er..., I mean "fix' it. Hmmm wonder what I could get for it on Kijiji? NO! I can't go there; Father's Day prize from Cindy; I have to suck it up and "take it like a man"!)
(So it was with mixed feelings and some trepidation that I counted down the days going by as we got closer to Friday to pick up our new BBQ.)
One of the best BBQs that I've ever had, (and I've had a few), was last spring when a neighbor was throwing out his old gas BBQ, as his wife had given him a new one, and I offered to take it off of his hands. He was very nice and with some concern informed me that the "plumbing" was defunct, it wasn't producing much heat, and the burners/valves were questionable. Upon close inspection I saw that the housing, body and frame were in good shape, the grills were excellent, and the thermometer worked. I informed my buddy that I didn't need any of the gas hoses/fittings/switches etc. and that it would be fine. I gutted the whole thing and it worked brilliantly that summer with charcoal/wood, (I think my neighbor was actually a little miffed after seeing my results, LMAO! See pictures) The point is that you don't need a lot for a good BBQ, it's very basic if you understand "the basics". A "Top of the line" BBQ with all "The Bells & Whistles" is NOT going to make you a better cook, (like everything else it's practice, practice, practice). Even Cindy was impressed with the results hence the reason that she took me seriously when I mentioned "converting" our new "Grand Prize".
A Brief History
2.5 million years ago Homo habilis, (considered to be the first Hominin), appears on the planet and is credited as the first species to master stone tools
1.9 million years ago Homo erectus appears and is credited to be the first known species to learn the control of fire, (around 1.5 million years ago); hence the first species to "cook" food
800,000 years ago Neanderthals appears
300,000 years ago Homo sapiens, (Modern Man), appears
Naturally I have a keen interest and I'm fascinated with the history of cooking and after researching this I realize that the perception of history today is far different than what I was taught in school; the timeline is dramatically longer than what was previously believed. "Modern man", (Homo sapiens), did not even develop cooking but inherited it from our far distant ancestors.
We have been cooking over fire, with very little change, for the past 1.5 million years.
That astounds me!
What other practice/tradition/common thread/culture do we share so closely, virtually unchanged, with our extremely distant past?
Realistically it is impossible to comprehend that amount of time but it will be a revelation for me the next time I light my BBQ while contemplating the scope and magnitude of this history, it is a common thread reaching out across aeons and light years to connect me with that past.
I have already mentioned the flavoring aspects of natural charcoal and wood and it occurs to me that this variable would have been the first step towards a "culinary consciousness" for early Homo erectus. They would have learned what wood/materials to burn that would enhance the flavor and what not to burn due to negative influence. This curiosity/experimentation would spread to trying herbs, seeds, and other flavoring agents and "Voila!" The first Chef is born/created!
(I think I need to lobby to make "Chef/Cook" the new "World's oldest profession", after all no one is going to do anything on an empty stomach, regardless what their "profession" is.)
There are many types of flavoring woods and charcoals, here's a few examples.
Some special woods are integral to certain recipes and have a long history. While this can be discussed at great length I would like to relay just one example here.
"Jerk Chicken" is one of my favorite dishes. The literal translation of "jerk" refers to the grilling/smoking process. Amongst the unique and characteristic flavors of the seasoning/marinade, (scotch bonnets, lime juice, wild thyme, Jamaican "Pick-a-Peppa" sauce, etc.), is the unmistakable presence of Allspice. Allspice is added to marinades and dry rubs around the world to replicate the authentic "Jerk" flavor except in Jamaica, (and Cayman Islands as well as other Caribbean countries), where this dish originates from.
Why is Allspice not part of the recipe?
The Allspice tree, which grows throughout the Caribbean, is the hardwood that is traditionally used/burned in the "Jerk Pits". The branches, bark, and even the green leaves are very pungent with the allspice flavor. Locally known as "Pimento wood" and "Pimento trees", it is the burning smoke from this wood that gives "Jerk" it's very unique and characteristic flavor.
While living in the Cayman Islands I used a lot of "Pimento wood" on the grill, and for smoking, with incredible results.
While there are many methods and styles of cooking they all revolve around cooking on an open flame/fire up until about 200 years ago with the advent of the industrial revolution and the development of electricity.
I have many "Kiwi" friends and I lived in New Zealand for 2 years and that is how I learned about their famous " Hāngi". One of the biggest parties every year is always ANZAC Day and our lovable buddies the Kiwis and Aussies throw one hell of a party, not just at home but as expats living around the world.The actual Hāngiinvolves digging a huge pit in the ground, lining it with rocks, building a large fire in it and allowing it to burn down, filling it with food and then burying it. After everyone has been partying, playing and drinking all day the Hāngi is dug up and the feast ensues.
I mention this as I strongly believe that this method/style of cooking has been used for at least 1 million years, unchanged. It is the logical step from
an open fire and is virtually the perfect "cooking machine".
Again I must ask, what other aspect of our lives, our culture and practices, our humanity has such a long standing thread of connection to our remote past? The thought of it is really "baking my noodle" as I try to comprehend this vast expanse of time.
But I digress...
Thursday
I picked up a couple of AAA Alberta Angus New York steaks, Portabello Mushrooms and other veg for dinner anticipating that it might be the last time this summer that I would be using my "go-to stand-by" Weber sphere BBQ. I resigned myself to the fact that we would be getting the new BBQ the next day and I was getting excited to see it, regardless what it turned out to be. Cindy was relieved when I told her that no matter what it was I would appreciate it and use it as it was meant to be and that it was great to be a "Grand Prize" winner.
Do you believe in "Love at first sight"?
We arrived promptly at 5 on Friday at Legion Hall to claim our "Grand Prize". Due to the rain Cindy elected to stay in the van while I went inside to inquire. The place was deserted except for the bartender who was busy setting up for her Friday night crowd so when I asked her about the BBQ she curtly pointed towards a corner and continued on with her set up.
I walked over and checked out the BBQ; I was smitten!
Does anyone remember the scene from "Wayne's World" when Wayne sees Cassandra on stage for the first time? That's EXACTLY how I felt at this moment, I could almost hear Gary Wright's song "Dreamweaver" playing in my head.
I don't know how long I stood there admiring the new addition to the family with all the accessories including a massive bag of "Louisiana Grill" 100% natural premium hardwood lump charcoal, I was overwhelmed. I "floated" back outside and after Cindy saw my wide eyes and huge grin the conversation went something like this, (and I admit I was having a little trouble vocalizing at this point);
Cindy; "Oh my, what's up with you?"
Me; "OMG!!! it's a "Big Green Egg!"
Cindy; "It's a what???"
Me; "OMG! It's a "Big Green Egg", except it's black"
LMAO!!! Poor Cindy's face contorted with a lack of comprehension as she was trying to determine the status of my sanity.
Cindy; "OK, I'm guessing from the look on your face that this is a good thing.
Me; "YES! Fantastically wonderful!"
At this point Cindy started realizing what a Big Deal this had turned out to be...
Cindy; "So I guess it's the best 10 bucks I ever spent?"
Me; "Absolutely!!!"
"The Big Green Egg"
I am familiar, slightly, with "The Big Green Egg", while Cindy had never heard of one before. I first heard of one about a year ago from friend/contact Wayne Yoshida
It is Wayne's passion that really caught my attention as I can definitely relate to it and one of the coherent thoughts that passed through my mind as I was first viewing my new TBGE was;
"Oh Wow! I can't wait to tell Wayne about this."
I've had no real experience with TBGE, never even seen one but I think it was a combination of Wayne's enthusiastic writing and the pure beauty of the BBQ itself that just struck me the moment I set my eyes on it, I felt an affinity with it. I could immediately see the potential in it and I knew how I could produce great things in it. I was excited.
We took it to Cindy's family home in Saddle Lake, half an hour away from where we live in St. Paul, Alberta. A beautiful 6 acre property where we are spending a lot of time this summer. The first step was to build a temporary pedestal with a 4x4 frame underneath and 1/2 inch ply on top otherwise the 200 plus lb TBGE would have surely sunk into the rich and fertile soil underneath.
(note the size comparison with my "little" Weber sphere, LMFAO!!!)
We had friends and family coming the following night so I christened it in style, Ribs, burgers, hot dogs, chicken, bakers, etc.
It performed brilliantly!
I was optimistic for a positive result; why wouldn't I be? But I was still gearing up for the "pièce de résistance" .
Along with the other accessories that came with it, tier grates, side tables, nest/stand, charcoal, etc. was a pizza stone.
I had used TBGE a couple of times over the next week but my time off was winding down as well and I was preparing to return to work, I needed to try to make pizza at least once before I left. That was going to be a real test.
It came down to last Wednesday, my last night before I returned to work that we planned the pizza. I made the dough that afternoon and allowed it to proof, cut the garnish, shredded cheese, etc.
TBGE vent system is very simple and it's easy to control the temperature. I could maintain a steady 600 degrees, great for pizza, for a couple of hours, with a modest amount of the charcoal.
I excitedly dressed the first pizza and brought it down on the pizza peel that I just got, ($3 at Dollar Store).
Hint; use Durham Semolina or Corn Meal on the peel, and base of the pizza to stop it from sticking, (I forgot to get it that day but I won't forget next time).
Here it is, 9 minutes later. Yes they are "rustic" but very tasty!. TBGE passed this test with flying colors!
I made 7 more over the next hour, some were eaten others cooled for lunch the following day. I closed the vents and started cleaning up and was pondering what to do with some left over dough that I had not yet utilized. TBGE was maintaining a steady 400 degrees at this point so I thought of an experiment. I rolled the dough into a loaf and allowed to to proof for another 45 minutes, and threw it on the BBQ.
Can you believe it? I actually baked a respectable loaf of bread on a BBQ!
So now I'm here back at work and I'm contemplating all of the things that I'm going to do on my new TBGE. I've barely scratched the surface of the potential of it.
Oh wow, Randy Keho looks like Cyndi won a fantastic father's day gift. The only thing I've ever cooked on BBQ is Chicken. You've just given us a masterchef class on BBQ. Let us know what you'll be experimenting next I'm gonna need a pizza now, you've made me hungry :)
Hey Thanks Mike Bonadies try hickory and mesquite first, (mesquite for anything tex-mex, latin, or spicy and hickory for steaks, roast chicken), soak the chips in water for 15 minutes and use a handful at a time 3-4 minutes before you put the meat on grill, (or fish). once it's started smoking. Right onto the charcoal or if it's gas right on the grill bricks, (or if no grill bricks you'll have to get a SS pan to set on top of burner "pyramids" to create a "burn tray") Have fun!
#16 Absolutely! Paul \ seriously I think you'd love it, It has all the features of a grill/bbq, wood burning pizza oven, Tandoori oven, hot smoker, slow cooker, and I'm going to try cold smoking in the fall, I'll use that little Weber sphere as the burn chamber and duct the smoke to the bottom vent of TBGE
#9 I believe that no matter what one is doing Ali \ud83d\udc1d Anani, Brand Ambassador @beBee whatever the energy is that you put into it that will be the energy reflected back and/or translated into the final product.
With all these fancy knobs and thinga-me-jigs on barbecues these days I was inclined to think the next step is looking for a barbecue college and start a post-graduate course, but you have illustrated here man's connection with how cooking was done in way back times. It is good to rekindle this inner tribal man, there is a lot our ancestors did that was way better than our electronic pots and pans approach.
Randall Burns Great post Randall! Although its mid-winter here, this makes me want to get out for a “braai” in local parlance. We have some variants: a “bring and braai” where all bring their own meat to be cooked over an open fire which the host prepares. Also one can be invited or have a “chop and dop” – which is a very informal gathering where the host provides meat (chop) and drinks (dop). Some local lingua for next time you might be in this part of the world.
You made me feel hungry even though I had lunch an hour ago Randall Burns. It is amazing how when we cook "do things" with love they taste better. I bit uou enjoy cooking beyond limits. I wonder if you have noticed the same in making drinks such as Turkish coffee. The product tastes with different flavors if the coffee pot is boiled using a gas burner instead of a charcoal burner.
Very awesome Randall Burns -- and the best part is Cindy's 𝐢𝐧𝐯𝐞𝐬𝐭𝐦𝐞𝐧𝐭 on this ceramic cooker that will last a lifetime! I am looking forward to seeing your magic on this new cooking vessel. Looks like you are already experimenting a ton! And - thanks for the great idea about converting a gas BBQ into a wood/charcoal unit -- excellent! You might like this post from a while ago: https://wayneyoshidakh6wz.files.wordpress.com/2013/08/a-barbecue-summer.pdf
In this part of the world Randall Burns we call a barbecue a 'braai' (pronounced 'bry'). With the aroma's and flavor's wafting from your braai's out of this screen, I commence my working week with a small spring on my step. Thanks for sharing your braai with us cavemen!
Durée de l'emploi: Permanent · Langue de travail: Anglais · Heures de travail: 37.5 hours per week · Education: · Expérience: · Education · College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years · or equivalent experience · Work settin ...
Education: Secondary (high) school graduation certificate · Experience: 2 years to less than 3 years · Work setting · Restaurant · Tasks · Prepare and cook complete meals or individual dishes and foods · Plan menus, determine size of food portions, estimate food requirements and ...
Education: Secondary (high) school graduation certificate · Experience: 1 year to less than 2 years · Tasks · Calculate and prepare cheques for payroll · Calculate fixed assets and depreciation · Keep financial records and establish, maintain and balance various accounts using ma ...
Comments
🐝 Fatima G. Williams
5 years ago #20
Randall Burns
5 years ago #19
Randall Burns
5 years ago #18
Absolutely! Paul \ seriously I think you'd love it, It has all the features of a grill/bbq, wood burning pizza oven, Tandoori oven, hot smoker, slow cooker, and I'm going to try cold smoking in the fall, I'll use that little Weber sphere as the burn chamber and duct the smoke to the bottom vent of TBGE
Randall Burns
5 years ago #17
Yes indeed CityVP \ud83d\udc1d Manjit no arguing with over a million years of history and tradition
Randall Burns
5 years ago #16
Gert Scholtz Cheers Mate
Randall Burns
5 years ago #15
I believe that no matter what one is doing Ali \ud83d\udc1d Anani, Brand Ambassador @beBee whatever the energy is that you put into it that will be the energy reflected back and/or translated into the final product.
Randall Burns
5 years ago #14
LMFAO!!! Indeed!
Wayne Yoshida
5 years ago #13
You are wecome, Randall Burns -- Then there's this method - 𝓻𝓮𝓪𝓵 𝓷𝓪𝓽𝓾𝓻𝓪𝓵 𝔀𝓪𝔂 𝓽𝓸 𝓬𝓸𝓸𝓴 https://www.youtube.com/watch?v=iGpQg6DWvAY
CityVP Manjit
5 years ago #12
Randall Burns
5 years ago #11
Thanks Wayne Yoshida and great post with some good ideas
Randall Burns
5 years ago #10
Hopefully you're including me in that elite fraternity of "cavemen" Ian Weinberg, it really is a long tradition of cooking over fire!
Gert Scholtz
5 years ago #9
Randall Burns
5 years ago #8
you're welcome anytime Paul Walters
Ali Anani
5 years ago #7
Wayne Yoshida
5 years ago #6
Ian Weinberg
5 years ago #5
😂😂
Ken Boddie
5 years ago #4
Debasish Majumder
5 years ago #3
Ian Weinberg
5 years ago #2
Paul Walters
5 years ago #1