Grilling is in the heart; it needs love, attention and care. The basic process on grilling is getting a grill, getting charcoal and firewood to burn the fire, heat it up and spread fire. Make sure your grill is really clean before and after. Grease the grill with cooking oil and a brush. Get a thong to flip or turn your meat or chicken. Make sure you close the lid on the grill (under watch) so the heat cooks up faster and gives it more flavour. Grease the meat slightly on both sides and flip on both sides from time to time to avoid burning. Too much oil will flame up the grill and the fire will be unbearable.
Don’t not use any plastic tool around the grill. Use thongs either wooden or metallic and do not leave either of them on the grill when they are not in use.
Tips for grilling
- Don’t ever use a fluid lighter to start the fire.
- Pre-heat the grill.
- Keep it clean.
- Oil the food, not the grate.
- Know when to be direct to the smoke or fire.
- Keep the air flowing.
- Close lid very often.
- Caramelisation is key.
- Tame the fire.
- Always watch time and temperature.
Recipe: Pork and Mushrooms Skewers with Basil sauce
- Prep time: 15 minutes
- Grilling time: 20 minutes
Ingredients
2 pork tenderloins, about 1 pound each
30 small local mushrooms, each 1 to 1 across
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon dried thyme
1teaspoon celery salt
1/4 teaspoon freshly ground black pepper
Sauce:
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh basil
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions:
- In a small skillet over low heat, toast the fennel seed until the aroma is apparent, three to five minutes, shaking the skillet occasionally. Crush the fennel seed in a spice grinder or on a cutting board by grinding the seeds under a heavy pan. In a small bowl, combine the fennel with thistle and pepper.
- Trim any excess fat and silver skin from the tenderloins. Cut the tenderloins into pieces two inches long. Season them with the fennel mixture. Gently press down each piece to form a disc the same thickness as the width of the bacon. Wrap a piece of bacon around each piece of pork and secure with a toothpick. The bacon should overlap at the ends by no more than one inch. Allow to stand at room temperature for 10 to 15 minutes before grilling.
- To prepare the beans: Grill the tomatoes for six to eight minutes, over direct medium heat until the skins are loosened, turning them occasionally. Cut the tomatoes into one-inch chunks. In a medium saucepan over medium heat, warm the oil, then cook the onion, garlic, and pepper flakes until softened, for about three minutes, stirring occasionally. Add the tomatoes and beans, stir to combine, and season to taste with salt and pepper. When the beans come to a boil, reduce the heat and simmer for 15 minutes.
- Grill the pork over direct medium heat for 12 to 15 minutes, until the pork is barely pink in the centre and the bacon is fully cooked; turning them once, move the pork temporarily to indirect medium. Add the basil to the beans. Serve the pork warm with the beans.
Makes four to six servings.
Profile
Bottles and bones, is a strong team of master grillers and a mixologist. The bottles in the name stand for the drinks we make and the bones represent the grill or food. Started in 2016 but both talents are naturally built within to make succulent meals for both clients and in-house.
Owners are Maurice Tico Messiba and Nana Yaw Gyebi. We have a large menu which consists of finger licking foods and amazing drinks. All recipes are naturally made, sauces and seasons magically combined to infuse a great meal. Drinks are locally and carefully brewed before used for our amazing cocktails. We are solely a grill company trying to infuse around-the-world recipes into every dish we prepare but mostly our local ingredients and recipes the very local way.
Source: Glitz Africa Magazine issue 24
