We asked the team of Chefs at Howth Castle Cookery School for their tips on doing a Barbeque. Here are some of the tips they gave us:
Direct Grilling: cooks food directly over the heat, at a high or low temperature
Indirect Grilling: cooks food away from the heat source, typically done with the lid down
Low and Slow – barbecuing cuts and joints of meat (from worked muscle groups) cooked indirect and slowly for longer time periods. Typical temperature between 120°C - 140°C
Smoke Ring – the bright pink layer just under the surface of the meat – is one of the signs of a successful low and slow cook. The smoke ring is a result of a chemical reaction between the wood smoke and the meat and you want it there.
· Light your BBQ safely and ahead of time so it’s at the right temperature when you’re ready to start cooking.
· A Charcoal Kamado grill (Grill Dome) is ready to cook on in about 10-15 minutes. A Gas BBQ needs only 10 – 15 minutes to get hot too. A charcoal kettle BBQ generally needs 45 minutes. A disposable will take 30 minutes or until a light grey ash covers the coals.
· Use suitable fire lighters to light the coals, and be patient – never try to speed things up by squirting with lighter fuel once the coals are lit. If the coals get too hot, use long handled tongs to spread them out.
· You can add an even more intense smoky flavour by putting hardwood chunks or woodchips that have been soaked in water directly onto the hot coals
· Soak wooden skewers for 30 minutes in hot water before threading with food, so they don’t burn and fall apart during cooking.
· Bring the food up to room temperature before cooking, so it can cook thoroughly with out burning on the outside.
· Before cooking, brush the grill grate with a wire brush, use halve onion dipped in oil to brush the grill.
· Before grilling, avoid flare ups by draining off excess marinade before you put the food on the barbecue.
· Once you’ve placed the food on the BBQ do not move it until halfway through cooking. This gives it time to from a crisp crust, so it won’t stick.
· Don’t pierce the food, because the fat and juices that escape will cause flare – ups and render the food dry.
· Use a bundle of rosemary or thyme tied, and dipped in oil or marinade makes a tasty basting brush.
· Keep raw food cool and covered if sitting in the direct sunlight or heat.
· If you’ve no time to marinate, use rubs for a quick flavour boost, or serve with variety of sauces. The smoke created will help to flavour the food.
· To clean: always brush the grills while still fairly hot with a wire brush, then when cool, wash well with soap water, and rinse. Dry well to avoid rust building up on the barbecue.
If you want to practice with us we have some BBQ classes scheduled which you can book online
Steak Night on the BBQ 1st August & 26th November €105 for 3 hour experience with Dining and wine after
Summer on the BBQ 17th August €105 for 3 hour experience with Dining and wine or beer after
Posted on 25 Jul 2025.
