Jordan Wine Country Table - Vol. 16, 2021 - 34

FUELED UP FOR
FLAVOR
BY TINA CAPUTO
Flames cook our food, but it's the fuel that
brings the most flavor. Explore the latest
natural and man-made materials to ignite
ideas for your next barbecue.
CHARCOALS
High-quality, natural charcoals burn hotter, cleaner
and more consistently than cheaper varieties, plus
they last longer and produce less ash. As a practical
bonus, charcoal is often permitted in national and
state parks that restrict wood-gathering and open fires.
BRIQUETTES
Due to their uniform density and size,
briquettes provide consistent temperature
control and tend to burn longer than lump
charcoal. Unlike the chemically treated
briquettes most of us grew up with, today's
versions-such as Kingsford's 100% Natural
Hardwood Briquettes-are increasingly
made with cleaner-burning ingredients.
When lighting briquettes, use very little
lighter fluid (it can cause charcoal to burn
too quickly) along with a chimney starter.
LUMP
LUMP CHARCOAL
IS MADE FROM
PURE HARDWOOD,
BURNS LONG AND
CLEAN, AND HAS NO
SPARKS OR POPS.
Lump charcoal is another chefs' favorite,
because it retains the character of its source
wood and contributes some of that flavor to
the food. Jealous Devil is Chef Knoll's go-to
brand. " It's pure hardwood, burns long and
clean, and has no sparks or pops, " he says.
BINCHOTAN
A third charcoal variety is Japanese
binchotan, a pure, high-carbon charcoal
made by heating oak to 2,400 degrees
Fahrenheit, then allowing it to cool without
oxygen exposure. The result is a charcoal
that is almost completely odorless and allows
the food's natural flavors to shine through.
The best binchotan is said to originate in
the forests of Japan's Wakayama prefecture;
however, due to high demand and limited
resources, the wood is becoming increasingly
scarce. (Less expensive binchotan-style
charcoal is now available from Thailand.)
" Binchotan is great when you're cooking
on a tabletop or grilling around a group
of people and don't want to smoke everyone
out, " says Knoll, who uses the fuel with
Jordan's konro grill. " And because the
charcoal emits infrared heat, food retains
more of its natural juices. "
34 THE GRILLING ISSUE

Jordan Wine Country Table - Vol. 16, 2021

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 16, 2021

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