Flambé, the art of igniting alcohol to create a dramatic flame, isn’t just for fine dining or indoor cooking—it can also elevate your grilling game. This technique is more than just a showstopper; it adds depth of flavor, caramelizes sugars, and imparts a slightly smoky edge to your grilled dishes.
In this article, we’ll cover what flambé is, when to use it on the grill, and how to execute it safely and effectively.
What is Flambé?
Flambé is a cooking technique that involves adding alcohol to a dish and igniting it to burn off the alcohol while leaving behind its flavor. The term comes from the French word for “flamed” and is often associated with dramatic tableside presentations in restaurants.
On the grill, flambé can add a new layer of flavor and excitement to your barbecue, enhancing meats, fruits, and even desserts.
