CV Rahmanto Borneo Resources Introduces the Real Taste of a Charcoal Barbecue
Banjarmasin, Indonesia (PRWEB) September 27, 2013 -- Plan to do some grilling? Remember, it's all about the heat, and building your charcoal fire is more than just dumping in the charcoal and dousing them with lighter fluid. This may be how many people do it, but do it that way and end up with burned burgers or raw chicken.
Even heat is the key to great grilling. The only time you should have any variation in heat is when you plan for it. If you evenly distribute the coals you can minimize any variation and get good, even grilling. This is very important when you are cooking a large amount of food on the grill.
However, the real question is, why barbeque using 100% natural hardwood charcoal?
Charcoal barbecuing can create a nice, dry heat that will sear or char the outside surface of any food placed directly on the grate. Char is not the same as "burn"; the ideal is light marks from the grill surface and a slightly crispy texture on the outside surface of the food. As a result, the dish will have mesmerising eye appeal: contrasting colours, deep intense marks (a diamond pattern is especially fetching) and an intact food item, beautifully presented.
“We are not going to throw gasoline on the fire here and claim that the taste of charcoal barbecue is infinitely superior to the flavour produced by a gas grill. To paraphrase Shakespeare, we just come to describe the flavour, not to praise it blindly,” said Muhammad Abdullah, head spokesman for CV Rahmanto Borneo Resources. .
The wood charcoal that was produced by RBR can burn three times longer and hotter than any other charcoal products in Indonesia. Most important of all, they help the government combating illegal logging and deforestation to protect the natural resources, which are part of the heritage of Indonesia.
“Although full disclosure demands an admission: we do love it!”, said Muhammad Abdullah.
After sight and smell, the next step to the deep enjoyment of food is the taste. Grilled meat, fish and vegetables all have a characteristic intense, even slightly salty, flavour that is reminiscent of taking a deep breath of fresh air next to woods, streams and fields. It is woodsy and smoky, to be sure, but not as compact and strong as, say, smoked dried fish. Rather, the flavour is much more subtle and complex. This is especially noticeable if high quality hardwood charcoal has been used.
Describing a taste is always challenging; you really have to see, taste and smell before judge.
Muhammad Abdullah, CV Rahmanto Borneo Raya, http://www.bbqwoodcharcoal.com, +62 81329204395, [email protected]
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