Cooking with the Charbecue
It doesn’t matter whether you’re a professional event caterer or a novice, the Charbecue is an ideal piece of equipment that is easy to use and can provide a variety of high-quality flavoursome foods with the minimum of fuss.
We believe the Charbecue to be more versatile than any other individual outdoor cooker, if you know of one, please let us know.
The innovative design means that you can:
The possibilities are endless, just use your imagination.
The Charbecue combines barbecues, hog roasters, paella pan sets and potato ovens, into one versatile device.
Charbecue, so much more than just a barbecue or hog roast.
Whilst not necessarily a mainstream method of outdoor cooking the Charbecue has frequently been used to boil eggs and of course the occasional kettle for an operator’s cup of tea or coffee.
On a more serious note, sauce reduction, is also a frequent requirement and the Charbecue is just at home undertaking this task as it is cooking the more traditional dishes.
Virtually all ethnic cooking has foods which are cooked over coals using skewers. Whether a shish kebab, souvlaki, souvla or South american churrasco style foods. The flexible height adjustment of the Charbecue’s rack, together with the ability to easily move skewers across the cooking area allows for any of these foods to be cooked perfectly.
Our skewers are designed to hold a wide variety of foods, including large joints of meat and whole chickens.
Whether a stir fry or a more traditional food, the Charbecue has the flexibility to provide frying capabilities all capacities. For a larger capacity of frying foods, simply use the paella pan, that will cover the entire upper cooking area.
The Charbecue provides two ways by which you can grill.
Flattop Grill or Laplancha – “grilled on a metal plate”
Ideal for cooking all manner of things, such as omelettes, crepes, paninis and quesadillas or halloumi and lountza “squeaky cheese”. The lountza being cooked on the flattop and halloumi on the open grill. A fantastic Cypriot starter or part of a meze…
btw – turn it over and it’s a frying pan!
Used for foods that are typically associated with barbecuing over a grate. Such as steaks, burgers, sausages, chicken and vegetables.
- Pots and pans can be placed on the surfaces of either, providing further flexibility.
- The height at which the cooking takes place can also be easily varied to allow greater control of temperature.
- We do not recommend cooking over direct flames as it is more likely to spoil food.
Whether the classic Spanish dish, Paella or Jambalaya from Louisiana in the United States the Charbecue is equally capable of cooking these.
The common belief is that jambalaya originated from paella. The main differences being that jambalaya typically incorporates ham, sausage and different spices.
The Charbecue is perfectly designed to produce high quality roasted foods, whether a Hog Roast or some other joint. It is also particularly good at delivering perfect ‘slow and low cooked foods’.
This is largely due to the way in which the foods are allowed to cook in the oven space.
Slow and low
Slow cooked meats are generally easier to make and very cost effective as the cuts of meat will improve when cooked for long periods of time at low temperatures. These foods typically contain fat, which gives flavour and collagen which, breaks down into gelatin when cooked slowly over time. Louisiana styled beef brisket, the perfect example.
There are several traditional ways of smoking foods which are typically broken down into two groups, ‘hot’ and ‘cold’ smoking. The Charbecue is designed for ‘hot’ smoking.
With several smoker’s, the heat and smoke are derived from the same source and would include such things as pellets, charcoal and wood. Some other smokers burn chips or pucks for smoke, these methods are known as “hot smoking”.
The use of woods to flavour during the smoking process can be overpowering. As a consequence, getting the right balance can be trial and error. We have endeavoured to find a way where foods can be smoked and some of that flavour is imparted, but the food retains its identity.
We have also, developed a second method of smoking where hot charcoal is placed in the oven with the food. To date, whilst we have proved this method works we have not yet determined the correct volume of fuel to be used over a given period and have found that just 5kg of Restaurant grade charcoal will last for more than 40 hours continuous cooking, potentially over cooking food. Development continues…
The pictures are of a Brisket of beef being smoked Louisiana style
Whilst steaming and poaching would not be considered a prime cooking methods for the Charbecue. The device is perfectly happy cooking foods this way and rice has been successfully used to cooked rice both in the oven and on top when cooking paella.
The Charbecue’s drip tray can also be used as a Bain marie and has been used to cook such things as crème brulee.
“The secret’s in the box”