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!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment