Humans have been cooking food over charcoal for thousands of years, and it’s not hard to see why.
The method imparts that seductive, smoky flavour that we all know and love, whether at a family barbecue or a high-end restaurant. It’s an almost addictive taste, and there’s even some evidence that our ancestors were hunting and grilling animals over charred wood as far back as 200,000 years ago.
It’s clear, then, that we love cooking with charcoal. The downside has always been that the technique required an outdoor setup. This is no longer the case, with new charcoal ovens from MIBRASA making it possible to bring things indoors and get a great barbecue taste in a controlled, kitchen environment. If that’s got your mouth watering, read on to find out more.
The MIBRASA charcoal oven
The MIBRASA series of charcoal ovens/closed charcoal grills are designed and built in Spain – a hotbed of delicious barbecue, as anyone who’s ever tried Galican charred beef knows only too well. While the primary purpose of the charcoal oven is to bring the cooking technique indoors, it also allows chefs to exert a greater level of influence over the end product.
This is facilitated by precise control of air flow and ember intensity, which make it possible to create and combine flavours in a unique way that even traditional charcoal grills can’t. The MIBRASA charcoal oven is also more efficient than traditional barbecues, requiring less charcoal and providing a more consistent result.
The benefits of charcoal cooking
Perhaps the biggest point of difference that really separates charcoal and chargrilling from other methods is that an entirely new flavour is imparted by the heat source. A standard oven or griddle doesn’t add flavour, but cooking with charcoal actually bridges the gap between grilling and hot smoking. As a result, food gains an entirely new flavour profile that combines the original taste with a delectable smokiness. This is amplified by the fact that succulence is retained – preventing meats from drying out and losing their texture.
The biggest versatility comes from what you put in, with each different type of charcoal providing a slightly different taste.
This also makes cooking with charcoal incredibly versatile. You can certainly grill, but it’s also possible to smoke vegetables and seafood and spice up a menu that way. Of course, the biggest versatility comes from what you put in, with each different type of charcoal providing a slightly different taste. For example, cooking with pecan woods will produce markedly different results to hickory. With the MIBRASA charcoal oven, the choice is completely up to you. Find the perfect type of charcoal to compliment the rest of your dish or menu.
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