Char
Charring is a very simple and versatile cooking technique used to cook ingredients through dry heat. Charred pepper, potato, onion or apple? All of them are equally delicious! A baked potato, for instance, makes a delicious side dish. And charred beetroot? It’s fantastic in a salad or perfect for making a rich, flavour-packed soup.
Charring as a cooking technique
Charring has a unique effect on both the texture and flavour of ingredients. You char vegetables or fruit in their skins. While charring in the Big Green Egg, the moisture inside the ingredient gradually turns into steam, making the inside soft and creamy. At the same time, the natural sugars caramelise, giving the dish an intense, slightly sweet flavour. You can also char in a conventional oven, but by charring ingredients on the Big Green Egg, the taste becomes even more special. The subtle smoky flavour adds extra depth. Try it and taste the difference for yourself!
What makes charring so special
Below, we’ve listed the key results of the charring technique. It gives you a clear picture of what makes charring on the Big Green Egg so delicious, surprising and versatile:
- Softer texture: The moisture inside the ingredient slowly evaporates, making the inside soft and tender.
- Deeper flavour: As the natural sugars caramelise, charred ingredients develop an intense, slightly sweet taste.
- Softens sharp flavours: Strong flavours, such as those in onions or garlic, become gentler and take on a rich, sweet undertone.
- Unique BBQ flavour: Ingredients take on a subtle smoky flavour. This only works, however, if you don’t wrap the ingredients in foil.
Two ways to char: direct and indirect
On the Big Green Egg, you can char ingredients in two ways: directly or indirectly. Both methods work for most ingredients, but delicate ones should always be charred indirectly. So feel free to choose the method that suits the moment best. Charring can also be combined with other kamado cooking techniques.
Charring directly on a kamado
With the direct method, you place the ingredient on the stainless steel grid – without a heat shield between the charcoal and the grid – or directly onto the glowing charcoal itself, a form of so-called ‘caveman-style’ cooking. On the grid, there’s intense radiant heat from the charcoal directed at the ingredient, and if cooking directly in the coals, contact heat plays a major role. The skin of the ingredient helps prevent the inside from burning. Because this method involves intense direct heat, it’s important to turn the ingredient once the underside is charred and/or softened, to ensure even cooking and caramelisation. This approach is perfect for vegetables with a firm texture or thick skin, such as leeks, peppers, onions, aubergines, celeriac, cabbages, beetroot and pumpkin. If you’re not serving baked (sweet) potatoes in their skins, but using them as a base for something like a purée, then you can also char them using the direct method.
Charring indirectly on a kamado
For more delicate ingredients, such as fruit or softer vegetables, or items you plan to serve in their skins, the indirect method is best. In this setup, a heat shield is placed between the glowing charcoal and the grid. This method is ideal for ingredients like garlic, tomatoes, apples, pears and pineapples, as well as for (sweet) potatoes served split open with a dollop of crème fraîche on top. Turning is not required, as indirect charring cooks ingredients slowly and evenly, thanks to the airflow in the Big Green Egg and the heat reflected by the ceramic interior.Most ingredients suitable for the direct method can also be charred indirectly. The only difference is that the process takes longer due to the lower intensity of the heat.
The ideal temperature for charring
Whether you’re charring directly or indirectly, a temperature of between 180°C and 220°C is ideal. Because there are different ways to char, this technique can be easily combined with others. Grilling a juicy steak or charring a tasty chicken? Char some peppers and onions alongside to serve with it. Add some baked potatoes and you’ve got a complete meal. Cooking time will vary depending on the size, texture of the product and the charring method used. Indirect charring and grilling at the same time? Discover the 5-Piece EGGspander Kit, which allows you to cook with half accessories.
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Can you serve charred vegetables straight away or do they need to be cleaned first?
Vegetables charred directly on the charcoal or using the direct method often have a burnt outer skin.This skin is easy to remove before serving. After charring, place peppers in a sealed bag or container for about 10 minutes. You’ll find the skin comes off effortlessly.
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Can you prepare charred fruit and vegetables in advance?
Absolutely! In fact, it’s sometimes essential if you plan to incorporate them into a dish. Want to serve them warm? Simply reheat the vegetables or fruit briefly using the indirect method just before serving.
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What kind of oil and herbs can you use when charring?
Most of the time, ingredients are charred pure, without oil or herbs, to really bring out their natural flavours. Looking to add more flavour? After cooking, drizzle the charred ingredient with a good-quality olive oil, some coarse sea salt, or fresh herbs like thyme or rosemary.
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Is charring on glowing charcoal the same as caveman-style cooking?
Yes – charring vegetables straight on the glowing charcoal is considered caveman-style cooking. However, not all caveman-style cooking is charring. For instance, placing a steak directly on the charcoal is not considered charring.
