GRILLING WITH JONAS BORSSÉN

Jonas Borssén Jonas Borssén is a chef and the author of a number of cookbooks including the cult grilling and barbecuing bible: Absolute Heat. He is also Sweden’s leading grill guru and spiciest cook. When Jonas is not writing cookbooks, he gives lectures and cooking courses and contributes his skill as a recipe and product developer to the food industry.
Jonas has been rewarded by the Swedish Academia Gastronomica for his innovation as a creator and author. In addition, the Måltidsakademien i Grythyttan (Grythyttan Culinary Academy) has awarded two of Jonas’ books the title of best cookbooks in the categories “Garden books” (Het Trädgård – Hot Garden – 2001) and “Everyday cooking” (Allt i ett – All in one – 2005).

JONAS’ GRILL RECIPES

TEN TIPS FOR SUCCESSFUL GRILLING

1.
Try to avoid using lighting fluid when lighting your briquettes or charcoal, as it contains hydrocarbons, which are harmful to the environment. It is better to fire up the barbecue with an electric lighter, firelighters, lighting blocks, a looftlighter or the practical chimney pipe.

2.
Two large spatulas are ideal for lifting salmon fillets or large pieces of meat from the grill. Remember to brush off the grill while it is still warm and before food particles burn onto it. The food will not stick to clean grills as readily as it will to dirty ones.

3.
Home-made marinades can last a couple of days in the refrigerator. Dry herb mixtures will easily keep for several weeks. Glazes can be frozen, while home-made salsa must be eaten the same day.

4.
Put wooden skewers in water for 30 minutes before using them to prevent them from burning up on the grill. Lobsters and king prawns are delicious if you grill them shell-side down with garlic butter spread on the meat side.

5.
Meat from chicken thighs contains more proteins and is therefore more tasty. For this reason, boned chicken thighs are best for skewers.

6.
Grilled vegetables add a whole new dimension to vegetarian pasta dishes.

7.
Train your sense for when the meat is ready by using a roasting thermometer. Also learn to feel the meat to judge whether it is rare, medium or well-done.