Throwing Bay Leaves on the Barbecue Embers: What It Does

Throwing bay leaves onto the barbecue embers is a way to scent the smoke that drifts around meat, vegetables and cheeses while they cook. As the leaves heat up, they release aromatic oils, creating a subtle herbal fragrance-most effective when used sparingly and towards the end of the embers’ burn.

Why do bay leaves change the aroma of a barbecue?

Bay leaves contain fragrant compounds that become much more noticeable once the leaf is warmed. On hot coals, those aromas rise with the smoke and brush across the surface of the food-especially fattier cuts, chicken, sausages, grilled vegetables and grilled cheese.

This isn’t the same as seasoning meat all the way through. The leaf mainly affects the outside aroma, acting like a final layer of scented smoke. That’s why bay leaves work best as a finishing touch on the barbecue, rather than a replacement for salt, a marinade or resting the meat.

When is it worth throwing bay leaves onto the embers?

The ideal time is when the embers are well established, with no big flames, and the meat is nearly done. Used then, the bay leaves smoulder more slowly, give off their fragrance, and avoid producing harsh, overpowering smoke.

• Use them right at the end of cooking, in the last few minutes on the grill.
• Choose embers that are hot and glowing, but without high flames.
• Add only a few leaves at a time, so the aroma doesn’t turn bitter.
• Pair with fattier meats, chicken, firm fish, vegetables and cheeses.

How can you use them without creating a bitter taste?

The most common mistake is using too many. A large handful of dried leaves can create thick, bitter smoke-especially on a small barbecue or one with limited airflow.

Start with 2 to 4 dried leaves for a typical home grill. Drop them directly onto the embers (or onto a very hot lump of charcoal), wait for the smoke to rise, and keep the food over the grill for just a few minutes-long enough to pick up the scent.

What precautions should you take before putting them on the barbecue?

Use culinary bay leaves that are clean and dry. Avoid lookalike ornamental leaves, anything with mould, branches treated with chemicals, or plant material collected from streets, public gardens, or areas that may have been sprayed.

• Don’t throw on overly wet leaves, as they can dampen part of the ember bed.
• Don’t use bay leaves with oil, alcohol, or any kind of firelighter.
• Keep children well away from the barbecue while you cook.
• Avoid excessive smoke in enclosed or poorly ventilated spaces.
• If bay leaves are used directly as a seasoning, remove whole leaves from the food before serving.

Bay leaves work best as a detail, not the main event

Bay leaves on the embers deliver a brief aromatic lift-ideal for anyone who wants to vary their barbecue without changing the core technique. They perfume the smoke, suit hot fat well, and add an herbal note that shows up more in the smell than as a deep flavour in the meat.

To get it right, stick to a few leaves, steady embers and a short exposure time. Used at the right moment, bay leaves won’t take over the barbecue; they simply add one more layer of aroma to the grill, the charcoal and the juices already browning over the heat.

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