“The best tip; A little love and patience.”
Briquette press 1918
Charcoal and briquettes
Charcoal is created from a woodworking process where the wood is completely dried out using heat. The charcoal of hardwood burns longer than the softwood. Briquettes are compressed charcoal, or pressed sawdust with paper, sometimes bound with corn starch. Briquettes are a little trickier to make but burn longer and more evenly. Even at high temperatures, you can barbecue with the right briquettes for about 3 to 4 hours. Cheaper briquettes have the disadvantage that they can contain chemical binders that are also detrimental to the taste of the meat. Charcoal reaches a higher temperature, but it also burns faster. Charcoal is generally used for open barbecues whereas briquettes are more often used with barbecues with a lid. Charcoal is more associated with a “real barbecue”. A combination of both is also possible.
If you like grilling, then you should use thinner pieces of meat or even cooked meat on a charcoal fire. The thin flesh will be cooked quickly and get a nice crust by the high heat. Charcoal is perfect for the “low and slow” method and when smoking.
Always keep the charcoal or briquettes dry. In the Stokebrandt with the lid on, they will remain dry. The remaining stock can be stored in plastic.
Kokosbriketten op basis van kokosnootbasten zijn natuurlijk en geven geen geur- of smaakstoffen af; hierdoor proef je puur het gegrilde product. Ze branden goed heet en heel gelijkmatig. Ze branden snel, gelijkmatig en lang, worden warmer, er wordt geen boom voor gekapt, er blijft weinig as over en er komt zo goed als geen rook vanaf. Het verbruik is minder dan bij houtskool.
Coconut briquettes, based on coconut bushes, are natural and do not release odors or flavors. Consequently, you only taste the grilled product. They have many advantage over charcoal. They begin to burn quickly, evenly and for a long time with a good heat. Also no trees are cut down, there ia very little ash left and no smoke is produced. The amount required for a great barbecue is less than for charcoal.
An old fireplace poker is a useful tool (do not use it at the same time when cooking food) to distribute the burning charcoal or briquets.
How to light a barbeque
This is the standard way of lighting a fire. Sprinkle a layer of charcoal or briquettes into the Stokebrandt. The amount depends on the amount of food you want to grill and how long you want to barbecue. Then squeeze a few firelighters as deeply in the middle between the fuel. It’s important that they lie deeply in because heat rises and when you make the cooking blocks too high, the fuel never gets hot enough to burn.
Now light the firelighters and wait for them to begin to burn well. Now you can, for example, position the charcoal as much as possible on and around the flame of the production cubes without snufing out the flame. This is a fun activity and is a real art. Now let the fire get started, wait until the coal is glowing red hot and there is no visible smoke. After about 15 minutes, you will see that the coal or briquettes around the lighters have a white layer of ash and are red-hot in the middle. The coals further out from the centre also start burining. If the coals or briquettes are at the right temperature, you can create two zones with different temperatures by creating a thicker or thinner layer. This allows you to control the cooking speeds of the food.
The real purist first makes a small wood fire in the barbecue and when it is burning, the purist places the charcoal or briquettes on the fire. This is a bit time-consuming, but it guarantees that you will get a good hot barbecue as well as alows you to enjoy a fire. If you add a few pine cones, you will get a wonderful smell.
At some point during the barbecue, you will want to add some extra coal or briquettes. This is not a problem with Stokebrandt. Simplly turn the grid away from the fire and place a uniform layer of coal over the glowing coal and wait for the flames to die down again. Now return the grid over the flames and continue with your cooking.
Making a good fire is important. With a wood fire, the kind of wood affects your fire and the taste of your dishes. Build your fire from the inside out. Always start the fire with small sticks of wood. Then add the bigger blocks on top. Use as a firelighter, a scrunched-up newspaper, hay or wood shavings. Put longer pieces of wood into a star shape in the fire and adjust the fire speed.
If you want to grill, do not use softwood or birchwood as this wood is unsuitable. This is because of the sap in these trees. Birch and poplar are great for starting a fire quickly. Choose beech, oak or chestnut wood for baking bread or yarn of vegetables. Oak oak is also suitable for beef, lamb and fish. Cherry and apple wood is tasty in pork. Around the mediterranean sea is many grilled with fruit wood and olive wood.
A Dutch Oven is a cast iron pan which is essential for making delicious soups, stews, breads, pizza and cakes. You can also bake and fry. Cast iron is a durable metal that distributes heat better than other metals and is indispensable for the better chefs and home cookers. The lid has a raised edge so that coal can be laid for the oven effect. You can also put the Dutch oven in the fire. Through the three legs, the fire will not choke and stands firm.
A new Dutch oven must be cured before you can use it.
For the next step, you will need to use oven gloves to handle to handle a hot oven. Place the Dutch oven upside down on your stove, in the barbecue or in the oven (150 ° C). Adjust the heat source moderately. When it is hot, take some kitchen paper or jute and wipe the inside and outside thoroughly clean. This should also be done with the lid. This is because there is a special wax layer to be removed.
Rub it down with a paper towel impregnated with sunflower oil. The oil can also be replaced by another piece of edible oil or fat; Depending on whether a cake will be baked thereafter. The oil can also be brushed on, but do not melt the hair’s brushes. Due to the fact that cast iron has expanded when it is hot, oil or grease pulls into the pores of the iron, thus sealing the pan. Place the Dutch oven upside down on the heat source and heat it to about 200 ° C. As soon as the pan starts to smoke, (using the oven gloves) pick it up from the fire and let it cool down. The Dutch oven is now ready for use.
Your dutch oven needs to be carefully maintained. If you do not use the Dutch oven immediately, you will need to rub it with a cloth impregnated with vegetable oil. It should always look black and shiny (not gray). Do not use soap, soup or place it in the dishwasher; Only use hot water and a brush to clean it.
Cook with the Dutch oven
First heat the Dutch oven on a moderate fire. Depending on what you are going to make, use vegetable oil or bacon fat in the Dutch oven. Butter can also be used. Allow the grease to melt and bake for a few minutes. For frying, use sunflower oil and in order to prevent the food from sticking, make sure that the oil is well distributed throughout the pan. Excess fat can be removed with some kitchen paper.
When you have finish cooking, clean the Dutch oven with a spatula or filler knife. Then wipe it clean with a piece of kitchen roll. If there are any foodstuffs that you can not remove, take a little water in the Dutch oven and let it soak in whilst the pan is still hot. Do not use detergent as this can sink into the pan’s pores. In severe cases you can use a sanding brush or steel brush. But afterwards remember to wipe it thoroughly. When you’ve finished with your dutch oven, put it on a moderate fire and let it thoroughly dry out again. All the moisture has to be removed because moisture can damage unprotected cast iron. Then remove it from the fire and grease the hot Dutch oven with grease or oil. Allow the oven to cool by itself and then pick it up. To porevent stale smells building up inside, do not close the lid completely.
Points of attention
The Stokebrandt Dutch oven is a high-quality cooking pot designed to give you a lifetime of pleasure. However to get the best from the pot requires a little bit of maintenance. You will find that, by forming a natural patina, the Dutch oven will get better with age. Always keep the following points in mind:
“With a loving treatment your Stokebrandt dutch oven will give you pleasure for years
Experience your Dutch oven from Stokebrandt and
Prepare the most delicious dishes. “