Be a Grill Master
(Apr/May 2022, Epicure Asia)
With the rainy season behind us, it’s time to get fired up and enjoy a good cookout. In Singapore, a barbecue often involves boisterous gatherings with family and friends, all huddled together around the pit, first trying to light the charcoal, fanning the flames, arguing who should do the cooking, then getting covered in smoke and grease.
And that’s even before the meat has touched the grill. The end result however, is often worth the sweat and heat, because the smoky and succulent flavours of charcoal-grilled foods are hard to beat.
Founder and grill master of Fyregrill (Singapore’s only integrated multi-brand barbecue retail store and academy), Desmond Tan, explains why: “As the meat cooks, the drippings which contain fats, sugars and proteins vaporise upon hitting the hot charcoal and rise back up to envelop and coat the meat. Furthermore, charcoal burns at a very high temperature and can sear meat very quickly, creating a delicious and attractive crusty, caramelised exterior.” Here, he shares his expertise and dishes out several tips on how to grill your food using charcoal for the perfect barbecue.