Basic Grilling Tips

Grilling season is officially here! While everyone is out enjoying the sun rays, some lucky loo gets to grill. Everyone has their own "hoo haw" they like to follow and abide by. Sometimes it turns out great and sometimes not. Some rules that occasion "grill masters" live by need to be thrown out the window because THEY DON'T MAKE FOR GOOD MEAT. If one is trying to accomplish perfect grill marks here is a tip for you. Roll out regular old foil, lay it over the grill just after igniting and it will create more heat for the grill. The heat will radiate off of the foil and back down on the grill, So in reality the grill gets heat from two sides. It works, trust me! Also designate a grilling towel. "What for?" You ask. It is for lightly oiling the grill before use. Simply wet the towel with a little olive oil (higher burn point for grilling) and wipe the grill down. Now I'm assuming you keep your grill nice a clean right? Carbon build up does NOT make for good grilling.

The technigue I just explained is designed for HIGH temperate grilling. Med-Rare to Rare steaks, searing and blackening (another tidbit on this one later.)

The term "BBQ" has a different meaning for everyone. It could mean grilling to one person and smoking to another. It's correct use is Low and Slow. The correct BBQ temp is from 275 to 300.
If you use the correct meat (different meats require different cooking methods, another tidbit later) you can create amazing tenderness when BBQing. My honest recomendation if you're not sure.....Don't ask the "butcher" from the grocery store. They don't know what they are talking about. They only do things off of protocol. If you are unsure then simply invest in a BBQ or grilling How to book. They should really help! You could just ask me also....if you know how to get a hold of me. Every grilling application is different for everyone.

If you are not sure about what type of "grill" you should invest in then ask yourself ,"What am I going to use it for the most?" If it's just quick grilling like steak then use gas powered. Anything else I would honestly recommend charcoal. It's more of a pain in the butt but it adds so much more of a smokey flavor and it has a more controlled heat, honestly it does. If you go with charcoal I would recommend at least 45 minutes from light to grill to allow ALL the lighter fluid flavor to burn off. TRUST ME! You'll have to plan a little bit more in advance but it's WELL worth it. The good ol' Weber grills are that round shape for a reason. The heat circles the meat for precise temperature. Using some quality wood as the coal's wingman with create flavored heat. Think about it!

If you can get your hands on Cedar wood then use a little under the coal. It's amazing!

Good Luck!

Stay Tuned

I have a bunch of grilling, BBQ and summer cooking tips rolling around in my head. I just haven't had time to put them to words...plus my super computer took a dive (be fixed soon, I'm actually better with computers than food, crazy huh?) Grilling season is here!!!!

Go Lakers!!

Cooking with Acidity Part 2

In the previous tidbit you learned a little tip about using Vinegar in marinades. Now it is time to move on to another acidity. I'm sure everyone has had a time where you had lemons, limes, oranges and even grapefruit in the household. All of these serve their purpose whether it's in drinks, a side to breakfast or an afternoon snack. These fruits (citric acid) can also be used in cooking too. Weird huh? All of us are guilty of using those tiny little bottles of concentrated lime or lemon juices that could burn your skin right off. Replace those with fresh limes or lemons. When a sauce or marinade recipe calls for a little lemon juice just squeeze a little fresh juice into it and the WHOLE peel and all. There are oils in the peels that add nutrients, body and more flavor.

Citric Acid can also revive those old herbs and spices that you have stored way back in the cupboard. The citric acid basically wakes the flavor up from it's long nap. This will save you money too.

Cooking is Fun!

Cooking with Acidity

I have eaten a lot of meat in my day...believe me. I have eaten some AMAZINGLY cooked steaks, chicken, pork, and my most favorite classic meat, salmon. I have eaten python, all kinds of birds, rat (bread for eating, don't worry), tripe, chickens feet to name a few. You name it and I've probably enjoyed it. I have seen countless ways to tenderize meat. Taking out aggression on a hunk of meat is always classic. The most absurd technigue and I know everyone does it is what I like to call culinary acupuncture. Tenderizing the meat with needles until it looks like a heroine addict. Sure it turns out tender but it's more on the ground beef side.

Acidity is a VERY good tool for tenderizing just about every kind of meat with out beating the heck out of it until it's as flat as paper. "What's acidity?" you ask. No it's not something that burns through metal or cleans teeth. What I'm talking about is acidity we eat. Either in tomatoes, citrus fruits and my favorite is vinegar. All of these do a good job but vinegar is thee best. Lets say you want to marinate a steak or some chicken. Add a little vinegar to that marinade, NOT A LOT, just a little. We don't want to cook the meat while it's marinading. Also DO NOT use regular white distilled vin unless you know what you're doing, it's very strong and overpowering. Go for something less deadly like rice wine vin, balsamic or my ALL TIME favorite for just about anything acidic, Apple Cider Vinegar. The acidity in vinegars breaks down the muscle tissue which in turn causes deliciousness.

There are more ways to tenderize meat than even I know about but this "trick" has always served me well.

Remember...Cooking is Fun!

Chef to the Res Q

Everyone needs tips and tricks of the trade to help out in a pinch. The whole purpose of this blog is to enlighten, help, teach and explain easier and quicker ways to do everyday dishes. I'm a trained (mostly learned on my own) Chef whose desire in life is too cook great food and enjoy doing it at the same time. I believe that food is more than just that...it's an experience. You can't survive without food but who's to say it has to be "survival" cooking all the time. Everyone needs to eat so it might as well be good eats.


A little shout out to Alton Brown in this one.

I hope I can help the everyday household cook create better meals and make cooking more of an experience than just an everyday chore. Cooking is FUN!