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 BBQ
& Grilling
Ever since man existed,
he has used wood to grill its food. Although he has discovered the so
called practical use with gas, petroleum fuels, electricity and even briquettes,
we have never been able to reproduce the exquisite taste wood brings to
our food.
Here at Basques,
we prepare charcoal the old fashion way. We use only natural hardwoods,
primarily sugar maple. Our production process is rather simple. We stack
logs of hardwood in large oven and then lit them up. The fire eliminated
most of all the humidity present and leaves the wood charcoal with all
its flavour.
The
differences between hardwood charcoal and charcoal briquettes
Our charcoal is produce only with hardwood lumber, principally sugar maple.
Briquettes are manufactured with charcoal powder combined with fillers
(i.e., sand, straw, etc.). The briquettes is then coated with a petroleum
product to maintain its shape. The grey ash colour appearing while it
burns is caused by this product. If fact, it also causes the briquettes
to take a much longer time to turn on and reach ideal barbecuing temperature.
You also evidently need a liquid lighter fluid.
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Which
do you prefer?
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Cooking
on Basques Hardwood Charcoal
Basques charcoal:
100% natural hardwood
Ingredients: 100% natural charcoal for a real wood-grilled flavour
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Ordinary
charcoal briquettes
Other brands:
composed of a mix of ingredients (may contain)
- Lignite
coal and sulphur
- Sodium nitrate
- Limestone
- Starch
- Borax
- Charred sawdust
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The
difference between Basques Hardwood Charcoal and the others
What essentially differs us from the competition is our hardwood charcoal.
Our lump charcoal is made only with logs which have been selected cuts
grown under regulated forest regeneration programs. In fact, you will
not find any construction or destruction residue in our bags. That means
no nails, pieces of metal or again charcoal which may look like a two
by four.
The
difference between Basques Hardwood Charcoal and gas barbecue
What a question! There is one dominant reason why gas barbecues are amongst
us today; its because its practicality and that is about it. Gas does
not come close to charcoal its terms of taste. In fact you have to add
flavoured wood in order to compensate. Gas barbecues do not reach desired
temperatures and exposes your meal to a high amount of humidity. These
two elements prevents proper searing of your meats and vegetables.
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