Barbecue in Abu Dhabi

If you thought barbecuing was just about throwing another shrimp on the barbie, think again.

Despite the multitude of cookery classes available teaching everything from sushi to Moroccan tangines, we’re all expected to wing it when it comes to barbecue wings.

But if your barbecued burgers resemble hockey pucks and your sausages taste as if they’ve been dredged from the bottom of the bargain freezer then take note: it doesn’t have to be like this.

Surprisingly it’s the Koreans, not the Americans (despite what you may have heard on Man vs Food) who are kings of the barbecue, so who better to talk to than Jung-bok Kim, executive chef from Han Kang in
Abu Dhabi City Golf Club. He says, ‘To cook galbi – beef ribs marinated in a Korean sauce made from soy sauce, garlic and onion – successfully, you need to think about three very important things. Quality ribs, quality sauce and enough heating power. This applies to all barbecues, as the quality of your basic ingredients is always paramount. Poor quality ribs take a long time to cook, while over-aged beef is tough to chew and won’t smell appetising.

‘Korean sauces made from soy sauce, soybean paste and red pepper paste are best enjoyed with fresh spices. Onion, garlic, scallions, ginger, sesame oil, crushed sesame salt and powdered red pepper are among the most popular spices in a Korean barbecue.

‘Grilling beef or other types of meat over open flames brings out the true taste of the flesh, but if you marinate it first it will soften it. You need to keep watching it, too, to make sure the fire is under control, otherwise the meat may burn or dry out.’

By now you should be realising that barbecuing isn’t as simple as it looks. If you can’t stand the heat get out of the kitchen – but if you can, then read on to learn how to barbecue like a pro.
Han Kang, Abu Dhabi City Golf Club, 19th Street, www.adcitygolf.com (050 424 7720).

Grill skills

Amit Gomes is chef de cuisine at BBQ Al Qasr, a beachside al fresco restaurant at Emirates Palace. He tells us how to cook meat to perfection.

DO
• Choose steaks marbled with fat – during the cooking process, the juices from the fat will soften the meat and make it moist

• Look for mince with 20-25 per cent fat to make your burger patties soft and juicy

• Experiment with ingredients when making your own burger patties – try adding foie gras, truffles and herbs

• Store fish at the bottom of your fridge so it doesn’t drip on meat, which may be served rare

• Make a simple marinade with 6tbsp olive oil, 2tbsp finely chopped parsley, 2tbsp onion, salt and freshly ground black pepper

• Baste the meat in your marinade before you cut it, while slicing, afterwards and before serving

• Clean your grill – otherwise residue will stick to the meat and rip off the crust. Clean with a wire brush while the coals are still hot, then apply a light coating of oil to protect the grates until the next use

• Make sure the grill is hot before you start

• Cut meat into half-inch slices if you’re a beginner so it cooks properly

• Cook meat at room temperature so it maintains its shape

• Apply sauce throughout the cooking process rather than dunking your meat in sauce at the end

DON’T
• Worry about big flames. Brief leaping flames add flavour

• Fuel the flames with fat, which creates a nasty smell and acrid taste

• Poke meat during the grilling process; it’ll cook quicker, but the juices will run and it’ll taste dry

• Be too quick to slice your meat. Let it rest after you remove it from the grill and it will continue to cook. The thicker the cut, the longer it needs to rest – thin steaks need five minutes

Marinating magic

Jung-bok Kim from Han Kang says, ‘It’s important not to under-season. Marinate meat overnight in the fridge. To make the perfect marinade, use fresh, quality ingredients. Follow a recipe and use scales to make sure you get the right proportion of condiments.’

Don’t know where to start? Lucky for you then that he gave us his secret recipe”

Ingredients (per serving)
200g beef rib
1.5tbsp dark soy sauce from Korea
1tbsp chopped garlic
1 medium chopped onion
1tsp chopped ginger
1tbsp brown sugar
½ grated small pear
1 tsp pepper

Method
• Mix all the ingredients together

• Rub the sauce on both sides of the beef as well as the bone

• Marinate in a fridge for 24 hours

Spotlight on:

BBQ Al Qasr
If we had a barbecue category in the Time Out Abu Dhabi Awards, chances are this beachside diner would win first place (alongside it’s 2013 award for Most Romantic Restaurant). We have a soft spot for BBQ Al Qasr and that’s because the chef knows how to barbecue. Sit in one of its eight gazebos on the sand and salivate over expertly grilled meat, seafood and veg platters. Sep-June, Emirates Palace, www.kempinski.com (02 690 7999).

All sizzle and no steak

If you’re hosting a barbecue, then the last thing you want to hear is “Didn’t I mention I was veggie?’ Prepare for surprise pescetarian, vegetarian or vegan guests with these dishes

• Veggie skewers: Mix olive oil, lemon juice, thyme, mustard, salt and pepper. Baste skewers of halloumi, cherry tomatoes and slices of courgette, red onion and yellow pepper

• Corn on the cob: Soak in water for 15 mins. Pull down husks but don’t remove. Rub the cob with garlic and onion, coat with olive oil (for vegans) or butter (for veggies) and sprinkle with mixed herbs. Grill with the husks on to maintain moisture

• Prawn skewers: Mix garlic, chilli, oil, lime juice, salt and pepper. Marinate for 15 mins

• Aubergine parcels: Blend a handful of basil leaves, 2tbsp pine nuts, two garlic cloves and 2tbsp grated vegetarian Parmesan. Fold in 150ml olive oil to make a pesto dressing. Slice three aubergines, grill strips. Place strips on a plate. Slice two 125g balls of fresh mozzarella and two tomatoes, add a slice of each to an aubergine strip, wrap and secure with a cocktail stick. Grill again until the cheese begins to melt, remove, then add dressing. Makes eight

• Asian salmon: Mix peanut and sesame oil with 2tbsp soy sauce, balsamic vinegar and chopped green onions, 2tsp brown sugar and red pepper flakes, a pinch of grated ginger and one crushed garlic clove. Marinate four salmon fillets

• Bananas: Grill in the skins, split open and smother with Nutella