Cooking method for barbecue food ‘enhances’ flavours and ‘smells amazing’

Fresh herbs are more impactful than dried varieties and woodier types are preferred for their “robust” fragrance, according to the team at TastingTable.

Fennel and thyme are also worth a go, and you can even try lavender for some types of fish.

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If leafier herbs are the only thing on hand in the kitchen, they can also be tossed onto the charcoal.

Sprinkling tarragon, mint, basil, or dill over the barbecue coals works in exactly the same way as woody varieties – though they should be used in moderation to avoid unnecessary smokiness.

This allows for a more potent infusion when paired with the herb-filled charcoals that actually cook the food.

The TasteTable experts added that for a lighter taste and fragrance, bundles of fresh flora can be soaked in water before placing them on the grill, under a closed lid.

Alternative flavour infusions recommended by Bob Vila include rubbing raw onion or citrus peels onto the grates of the grill before cooking.

Tying fresh herbs into bunches using twine also makes for a flavoursome basting brush, while rosemary sprigs are ideal skewer alternatives.

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