Small distance directly over the embers – direct barbecuing
It is called “direct barbecuing“ when the food is placed on the cooking grate directly over the charcoal, briquettes or other sources of heat. This technique is the most popular as well as most used one. Direct barbecuing is characterized by a quick grilling time and a high grilling temperature up to 250° C.
The cooking time and grill temperature can be regulated by adjusting the height of the cooking grate to the embers or heat source. Due to the intensive effect of heat on the grilled meat the desired Maillard reaction takes place. This reaction ensures the characteristic browning of the grilled meat and causes the unmistakable flavour. Named after the chemists Louis Camille Maillard, the Maillard reaction is a non-enzymatic browning reaction. At a temperature of approx. 140° C, a multi-staged reaction is triggered in which an amino acid is linked to a sugar by splitting off water. New compounds are formed between the amino acids contained in the meat and the reduced sugar when they are exposed to the heat. This reaction should not be confused with the known caramelisation even though they can occur simultaneously. It is a reaction with a complex total of many simultaneous and sequential chemical reactions, each of which is responsible for a different reaction product. These include the browning levels as well as different flavours which result while grilling direct. The Maillard reaction also extends the shelf life, for example of meat.
Cooking time up to 30 minutes - direct barbecuing
BBQ experts say grill goods that are grilled up to 30 minutes are perfectly suited for direct barbecuing. This includes sausages, cutlets, steaks as well as spits in any forms, not to forget any type of vegetables. Marinades which are based on oil and not water or wine, can create flames by dripping down into the charcoal embers. These flames should be kept as low as possible. Otherwise it can have a negative effect on the flavour as well as the digestibility of the food. In the long term this would present health risk. Extinguishing the flames with beer is considered a popular method. Instead of putting the flames out, it results in more smoke and soot formation which settles on the grill goods. This is a health hazard if consumed permanently. The most convinient solution to prevent flames would be to not use marinades and season as well as marinate the goods after grilling them.
While grilling goods direct, they get a distinctive, popular branding from the structure of the cooking grate. The short cooking time when grilling direct requires a person close to the grill througout the whole barbecue. Direct barbecuing is also an experience for guests which can witness the barbecue process first hand. The grill is open which gives the guests a permanent view on the culinary delights.
Suitable barbecues for direct barbecuing are THÜROS charcoal barbecues, THÜROS pedestal barbecues as well as THÜROS flue barbecues which are all made of stainless steel. They come in in various shapes and designs. Direct barbecuing can also be done with THÜROS gasgrills and THÜROS electro grills made of stainless steel.