I dabbled in barbecue for years before I got my first proper grill with a lid and vents. It was a gamechanger; I could control the airflow (to make it hotter or cooler), and the lid transformed the grill into a sort-of oven, enabling slower cooks (rather than only fast grilling). No longer was I starting chicken in my indoor oven before finishing it over the coals – I could do the whole thing outside.
I found myself lighting the grill more and more, seeking that flavour that only comes with fire and smoke, but also relishing the fact it took me outside. Nowadays, I cook everything over fire, from fish and shellfish to vegetables, beans, meat, even desserts. Fire cooking feels both instinctive and exciting because no two cooks are ever the same. People tell me they find barbecuing scary, and I understand because I once felt like this, too. But with a few basic tips, such as “zoning” your barbecue, anyone can become a pro. I truly believe that by starting to barbecue we’re not learning a skill, but re-learning something we’ve forgotten.Jerk prawns with fire-roasted tomato and garlic pepper sauce (pictured top)Prep 10
Marinate 15 min
Cook 55
Serves 4 as a starter20 raw shell-on king prawns
