Grilling techniques for smoky flavours!

A grill or barbeque is perhaps the most commonly used equipment here to seal that charred flavour, which has become a home staple. And to every foodie's excitement, it is that time of the year again – to pull out your grilling machines and get your skewers ready!    
Although the holidays of Eid-ul-Azha are over, there remains a festive flair due to the continued quietude as opposed to a once bustling city, owing to the successive lockdown periods. Apart from that, another remnant of Eid is freezers stockpiled with meat!     

There is no denying that the taste of myriad dishes that are specially prepared with the meat of sacrificial animals is unmatched with any other. Along the same lines, while we binge-eat our favourite curries and kebabs, we also reserve a fair share to grill later. 
If done right, charring meat not only adds a depth of flavour, but imparts a subtle bitterness that tantalises the taste buds. Alongside, this technique enhances the colour of food and infuses a potent aroma making food seem more appetising.
The use of charcoal is what packs that unique woodsy flavour and a distinctive hit of smokiness. But that doesn't mean you cannot receive similar results without firing up your barbeque. Much to our delight, modern cooks have found smarter ways to mimic that smoky flavour.  

Photo: Sazzad Ibne Sayed

One such technique is to burn a piece of coal until it becomes incandescently orange. Place that in a small bowl, drop a little amount of ghee, and cover instantly. Puffs of smoke will rise, which shall infuse with the meat, whether you are grilling on a pan or marinating. 
Another clever way to sneak that delectable smoky flavour is by using smoked spices or marinades. If your marinade requires vegetable puree, such as tomatoes, bell peppers, or onions, try scorching them over open flame, much like we do with grilled corn. 

As a last resort, a good old grill pan with ridges can be your grilling partner. Although it takes time, labour, and patience, by grilling the right protein at the right temperature, it is possible to capture that distinctive charred flavour.  
Charred and smoky flavour is a unique cuisine of its own. There is something extremely piquant about a perfectly scorched piece of meat that everybody likes. After all, we all love munching on those burnt bits of grilled meat, don't we?