Karla.

random thought on BBQ

Barbeque is fire and food. A simple fact that often gets missed when so many are more concerned with the gadgets, complex recipes and a multitude of side dishes. I converted back from propane to lump charcoal a few years back. Of course I am asked why—it is so much slower, inconvenient when you want to `grill` something fast, or an ad hoc party after a few too many.

Essentially though it is that process that brings one back to cooking. I cook for a living and while that job entails many methods, recipes, a hectic pace, and long hours, BBQ brings me back to something primal. This slowing down helps me think back to what cooking is suppose to be about.

We live in an age that has seen food porn, the eat local movement(elitist and/or down to earth), the rise of the celebrity chefs(worldly and local), the multitude of food channels and internet blogs, develop a culture of food never before seen. Constantly bombarded with food from all angles.

At the same time, in this burgeoning mix, advertisers want us to eat more ready to eat foods, go to restaurants (both fast food and celebrity icons a like), and essentially forget how to cook. So back to BBQ.

These days when I think about barbeque it is a process of sorts. Once I am going to BBQ, realizing that charcoal has a limit of time and heat, I plan accordingly. First, I look in the fridge and freezer. I don't rush to the store, rather I think on it. Envision the coals getting hot and what may go with what based on what I have. It is that simple truth there, fire, what do I have and then to get to it.

BBQ is anticipation. Waiting as the crack and pop of the charcoal reminds one of sitting around an open campfire. It is the smell, as fire licks fat, crackles and spits. The tempting of the knife to that small piece of steak hanging off to the side. The sausages, cooked a little quicker as you rotate meats and veg around the grill. That in itself has become a method of sorts. I like to throw on sausages as tasty bits until the main items are completed. A stand up, passed appetizer as we watch the flames dance and the tongs move.

The smokiness of the grill, as the wind takes the smells to neighbours, reminds me also of BBQ in various countries around the world that I have been fortunate enough to travel to. Once in a smoky haze I daydreamed of the streets of Hanoi and all the people squatting on small stools fanning charcoal skewers of meats unknown. The cantankerous flame of thick strip steak with most of its' fat left on reminds me of my search for authentic parilla in Argentina. I never actually found the all day family style BBQ I was looking for but remembered El Boulson and the parilla pit out back of the hostel and our trip to the Carcinero, supermercado to get meat, veg and charcoal to make our own!

It is the dog weaving between my legs hoping that somehow the smell will turn into something dropping below. It is the way one has to wait until the fire has done the job correctly, this anticipation of taste because you have taken the time to see it through. There is no quick fix with charcoal but rather a sense of accomplishment. Sometimes the amount of charcoal, the timing, the weather play out differently with the different items I wish to grill. Once in a while something does not turn out the way I wanted but in essence, that is have the fun. If things turn out okay, but not exactly as planned I file it away to remember for next time.

When I BBQ this way I don't think of large individual chunks of meat but rather a smattering of things that can be taken to the table and shared in smaller quantities. I also, as I do not like to waste the beautiful heat, think of snacks for the next few days. Leftover strips of Steak become quick fajitas. A piece of sausage ends up in a pasta or frittata. The grilled vegetables make a great salad. I often grill extra corn in season so that I can have that roasted flavour later on in chowders or salad.

I also think of time...time to take time....