Cooking over flame is uplifting for the soul
It’s about forging memories, nourishing gatherings and tasting something real. I truly believe that managing fire is written into our DNA somehow: From South Africa’s braais to America’s phenomenal pitmasters to communal grilling in Korea. From smoky fire cooking in Japan over carbonized branches to Navajo cooking techniques, the heart of the story is the same. Cooking over fire can bring people together in a way that the latest kitchen technology never could.
Grilling isn’t just about what’s on your plate
It’s a primal ritual that can stir something deep within us all. Taming flames, reading the coals and orchestrating the heat is as mesmerizing as watching a sunset blaze and fade, or feeling the power of a waterfall. You must use your intuition to learn how to respond and react, moving things around to get the best from the grill. Once you’re in the groove, you’ll find it’s ever so satisfying.
Mastery of fire belongs to everyone
And the magic is in realizing that the grill can be for every day of the year. Fire can warm a cold blue-sky morning or transform a rainy afternoon. Roast or braise on the barbecue, even on Christmas Day, and you’ll enjoy delicious, surprising results. From meals in under 30 minutes to weekend feasts, whether it’s everyday cooking or hosting, I want to help you have a stress-free experience. So, let’s reclaim the grill as a gathering place for food, family, friendship, gratitude and that beautiful depth of flavour that only grilling can bring.
Charcoal, gas or electric?
I’m a big fan of cooking over fire, so a charcoal grill will always win out for me. Once you get to know your grill and get in the zone, you’ll find it’s easy to use and a fairly clean heat source without too much smoke. Please choose sustainable and, ideally, locally sourced charcoal, or briquettes with no nasty chemicals. Generally, the better the quality, the longer the coals will burn, so it’s worth upgrading if you can. Gas can be very convenient…just turn it on, let it preheat, and go. It can be a more sustainable option than charcoal. If cooking on gas, use the temperature knobs to adjust the heat across your grill to create hot, medium and cool zones that echo the charcoal setups I’ve detailed in the book (pages 18–19). If you want to add wood chips to your gas grill to create smokiness, simply use a smoker box or metal tray, placed directly on the grates of the grill. Finally, there are electric grills, which seem to be gaining popularity. They’re the most sustainable option and can be very helpful if you live somewhere with limited outdoor space.
Get Ready to Grill
Getting your grill area in order before you start cooking is the key in setting you up for success. For me, the skill comes from being organized, planning ahead and understanding the core techniques and protocols that will serve you well. So, take a moment to think about what you’ll be cooking and what equipment you’ll need, so you can focus on the grilling, rather than running around in a panic looking for things! I find it helpful to have a folding table, chair or crate on either side of the grill: one for raw ingredients and food that’s prepped and ready to cook, and one for your cooked stuff, so you can keep things organized and avoid cross-contamination. Remember, every grill is different, and the perfect “setup” is the one that makes it the easiest and the safest for you. Don’t worry what it looks like…if it works, it works!
PERFECT STEAK & CHARGRILLED SALAD
Serves 2 | 20 minutes
INGREDIENTS
1 x 1-inch-thick boneless strip steak (about 12 oz)
1 bunch of mixed woody herbs (about 2/3 oz),
such as thyme, marjoram, rosemary
2-inch piece of ginger
1 clove of garlic
½ to 1 fresh red chili
1 tablespoon reduced-sodium soy sauce
1 tablespoon runny honey
1 lime
1 small bunch of broccolini (6 oz)
6 oz asparagus (about 1⁄3 of a bunch)
1 bunch of scallions
8 to 12 small radishes (about 3½ oz)
6 oz sugar snap peas
2 sprigs of mint
METHOD
Take the steak out of the fridge to come to room temperature.
Light the grill.
Make an herb brush by tying the woody herbs to the end of a wooden spoon with a piece of string.
Peel and finely grate the ginger and garlic into a large bowl, then finely grate in the chili. Add the soy and honey and squeeze in the lime juice. Set aside.
Remove the fat from the steak, discarding the sinew, then thinly slice the fat and add to a small cast-iron frying pan. Put it on the cool zone to render and crisp up.
Season the steak all over with sea salt. Place it on the hot zone, turning with tongs to cook gently on all sides, or until gnarly, using the herb brush to baste it with the rendered fat as you go: you’ll need 2 minutes for rare (or until 115°F), 3 minutes for medium-rare (or until 125°F) and 4 minutes for medium (or until 135°F). Transfer to a plate to rest. If you’re using a thermometer, the temperature should go up about 5 degrees as it rests.
Trim the broccolini, asparagus and scallions and place on the hot zone along with the radishes. Cook for 5 minutes, or until tender and charred, turning regularly with tongs and transferring to the bowl of dressing once done.
Trim the sugar snaps, pile into a metal sieve and place on the medium zone for 2 minutes, tossing occasionally. Then add to the bowl, along with the crispy bits of steak fat, if you like. Toss well and transfer to a serving platter.
Slice the steaks and arrange on top, drizzling with any resting juices, then pick and sprinkle on the mint leaves, to serve.
Jamie Oliver is a global phenomenon in food and campaigning. Over a quarter century television and publishing career, he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food. Through his organization, Jamie is leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone's health and happiness through food. https://www.jamieoliver.com/
