Barbecue Specialist Jim Moore Insists Anything Can Be Grilled
Is it truly possible to barbecue absolutely anything and everything? Belfast-based barbecue expert Jim Moore is convinced that we can. Jim said, "I haven't found anything I can't cook on the barbecue yet." To back up this bold claim, his latest cookbook, How To Barbecue Everything, serves as a comprehensive manual for achieving precisely that goal. This comes from someone who has even cold-smoked cream on the barbecue for Irish coffee, showcasing his innovative approach.
Moving Beyond Basic Barbecues
Whether you are a seasoned home cook familiar with the barbie or a fairweather chef, Moore's first recipe compilation has you covered. Do not expect ten variations on hot dogs or enthusiastic praise for the quality of burgers often experienced at rain-soaked summer events. Jim reflected, "It was burgers and hot dogs, maybe a piece of steak or chicken if we were being adventurous, and they wouldn't always be barbecued the best; black on the outside and raw on the inside. I think we've moved on a lot from that."
Barbecuing is more than just cooking a meal; it is an event. Jim loves the social aspect of gathering people, having fun, and enjoying the craic. He noted, "You don't do the same thing with air fryers." The best part of barbecuing, according to Moore, is being outside and the immersive sensation of harnessing fire, which might sound intimidating but becomes manageable with his tips.
Essential Barbecue Tips from Jim Moore
No Covers Needed: Most barbecues do not require a cover. Jim views covers as a mental block to cooking, saying, "People will look out and go, 'the cover's on,' and it's one more thing to take off." He advises against buying covers, as his own barbecue sits outside year-round without issues.
Charcoal Mastery: Many believe charcoal tastes better but gas is more convenient. Moore disagrees, promising that starting charcoal can be easy with tools like a chimney starter. "You pour charcoal into it, put a fire lighter underneath, and it works like a turbo version of the barbecue," he explained, noting it lights in about ten minutes without lighter fluid.
Barbecue in Any Weather: Jim barbecues all year, even posting live while cooking Christmas dinner on his grill. He finds winter months better due to moisture feeding the fire. Rain can be a nuisance, but with the barbecue on, you can check food and close the lid to let it manage itself.
Gender Neutral Grilling: The notion that only men operate barbecues is outdated. Roughly 30% of Moore's audience is female, and he highlights writers like Melissa Thompson and Genevieve Taylor, who have outstanding grilling cookbooks. "It shouldn't be a male-dominated activity. Everybody can muck in and get involved," he said.
Advanced Techniques for Perfect Results
Use a Meat Probe: Cook to temperature, not time. A meat thermometer ensures food safety and prevents overcooking. Jim advises, "You can probe the chicken at several points, and you know when you hit 75 degrees, it's fully cooked." There is no need to start chicken in the oven before moving it to the barbecue.
Grasp Air Flow: Opening the lid to cool down a barbecue is counter-intuitive, as it lets in more oxygen and increases heat. Moore explains, "You need to close that lid and let it settle to bring the heat back down."
Understand Your Zones: Create hotter and cooler areas on the grill for direct and indirect cooking. This provides flexibility and control, so the fire does not control you. Jim notes that having safe zones prevents flare-ups.
Prepare Ahead and Be Adventurous: Plan your cook, prep food in advance, and work backwards from serving time. Moore encourages moving beyond burgers and hot dogs, suggesting trying recipes like lamb legs. He hopes more people will reach a point where they can cook entire meals, including sides and desserts, on the barbecue.
Jim Moore's book How To Barbecue Everything is published in hardback by Ebury Press, priced at £19.65. For more insights, check out his Instagram account @onlyslaggin.
