The Afterburner cooking style is an intense and dynamic method that harnesses extreme heat to achieve rapid and flavourful results on the barbecue. A whole lot of fun and theatre but do be careful as it gets very hot!
In this style, the grill is preheated to an exceptionally high temperature, typically exceeding 300°C. Once the grill reaches the desired temperature, the food is quickly seared on both sides, creating a caramelised crust while locking in juices and flavours.
Unlike traditional slow-cooking methods, the Afterburner technique prioritises speed and intensity. It's ideal for cooking thin cuts of meat, such as steaks, chops, or kebabs, as well as seafood and vegetables that benefit from a brief but intense burst of heat.
The key to success with afterburner cooking lies in careful temperature management and precise timing. Since the high heat can cause food to cook fast, it's essential to monitor the grill closely and adjust as needed to prevent overcooking or burning.
How to cook afterburner
- Place two fire lighters onto the charcoal plate, and light with a blowtorch or lighter.
- Once the fire lighters are ready, place the loaded chimney starter onto the lit firelighters.
- Leave the chimney starter to take and come up to full temperature so the whole chimney has take to the top.
- It will look like a tail of a jet with the flames bursting out the top – proper impressive!
- Then place the cooking grill on top, leave the grill to heat up for a couple of minutes and then you can sear and cook away, but keep a close eye as it will only take a couple of minutes.
- When you are finished, pour out the charcoal onto your grill or let it burn out in the chimney but don’t leave it unattended.
