Want to enhance your grilling or cooking experience? Follow these guidelines to become a master of all things edible.
Utensils
The only things you should use are tongs or a spatula. Piercing your meat with a fork is a dis-service to you, your guests and your meat.
The object is to keep the juices inside the meat. Your not changing it’s oil so don’t open a drain plug.
Utensils
The only things you should use are tongs or a spatula. Piercing your meat with a fork is a dis-service to you, your guests and your meat.
The object is to keep the juices inside the meat. Your not changing it’s oil so don’t open a drain plug.
Let your meat rest
After your meat is done, remove it from the grill, smoker or oven and let it sit for 7-10 minutes before cutting into it.
When the meat hits the hot pan or grill, the juices in that surface are forced away towards the center, increasing the concentration of moisture in the middle of the meat. Once the meat is flipped over, the same thing happens on the other side. The center of the meat becomes supersaturated with liquid so when you slice it open, all that extra liquid pours out. By resting the meat, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges
After your meat is done, remove it from the grill, smoker or oven and let it sit for 7-10 minutes before cutting into it.
When the meat hits the hot pan or grill, the juices in that surface are forced away towards the center, increasing the concentration of moisture in the middle of the meat. Once the meat is flipped over, the same thing happens on the other side. The center of the meat becomes supersaturated with liquid so when you slice it open, all that extra liquid pours out. By resting the meat, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges
Marinading your meat (and veggies) is a wonderful thing. Try something different then the old stand by..Italian dressing.
Try a nice Raspberry Vinaigrette or Roasted Red Pepper dressing. The commercial marinades have some good flavors. my favorites are Chipotle Lime, Bourbon peppercorn, lemon pepper and Teryaki to name a few. As easy as putting it in a ziplock bag (or a vacuum sealer is better). For best results, marinade in refrigerator for at least 12 hours up to 24 hours.
Try a nice Raspberry Vinaigrette or Roasted Red Pepper dressing. The commercial marinades have some good flavors. my favorites are Chipotle Lime, Bourbon peppercorn, lemon pepper and Teryaki to name a few. As easy as putting it in a ziplock bag (or a vacuum sealer is better). For best results, marinade in refrigerator for at least 12 hours up to 24 hours.
Cooking with liquor adds a unique and delightful taste.
My favorites are Southern Comfort and Honey Jack Daniels. Don’t worry, the cooking process burns away the alcohol so your kids won’t get drunk eating dinner.
My favorites are Southern Comfort and Honey Jack Daniels. Don’t worry, the cooking process burns away the alcohol so your kids won’t get drunk eating dinner.
Boiling ribs
DON’T…EVER. Boiling ribs is a crime! But ribs on the grill are difficult for some people. Want perfect ribs with that grilled taste? wrap your ribs in aluminum foil, add about a half cup of water (or apple juice, Southern Comfort, wine or whatever flavor enhancer you prefer) and bake in the oven @ 250 degrees for 2 hours, remove from foil (be careful), add your favorite BBQ sauce and place on a hot grill about 10 minutes per side…fall off the bone goodness.
In winter, ribs can be done the same way. increase the temp. to 300 degrees, 2 hours later, remove from foil, put on a baking pan, slather on some sauce and put under the broiler for an almost grilled, fall off the bone experience.
The kebab
I have to say I am guilty of improperly cooking kebabs…BUT NO MORE! I have learned that while most cultures and countries cook meat and veggies on sticks, we as Americans almost exclusively, cook it all on one stick…incorrectly.
While this approach is easier on the cook, it is a dis-service to our guests. Veggies cook differently and in order to cook them to perfection, they should be cooked for a different amount of time on their own stick, then combine them on your plate.
Bell peppers benefit from a hard, quick char, but a mushroom takes awhile to cook. It needs low or indirect heat for a long time. Cherry tomatoes and zucchini fall somewhere in the middle, best cooked at a medium amount of heat for a medium amount of time. This doesn’t mean that you can’t combine some ingredients. Vegetables with similar cooking needs can be grouped together. A properly charred pepper, a delicately blistered tomato or a slow-roasted smoky mushroom are wonderful things!
I have to say I am guilty of improperly cooking kebabs…BUT NO MORE! I have learned that while most cultures and countries cook meat and veggies on sticks, we as Americans almost exclusively, cook it all on one stick…incorrectly.
While this approach is easier on the cook, it is a dis-service to our guests. Veggies cook differently and in order to cook them to perfection, they should be cooked for a different amount of time on their own stick, then combine them on your plate.
Bell peppers benefit from a hard, quick char, but a mushroom takes awhile to cook. It needs low or indirect heat for a long time. Cherry tomatoes and zucchini fall somewhere in the middle, best cooked at a medium amount of heat for a medium amount of time. This doesn’t mean that you can’t combine some ingredients. Vegetables with similar cooking needs can be grouped together. A properly charred pepper, a delicately blistered tomato or a slow-roasted smoky mushroom are wonderful things!
Tips:
The “as seen on TV” Potato Express will make you a master at potatoes on the grill. Potatoes take forever to cook so this little gadget will make life easier…try 6 to 7 minutes as opposed to 4 but it works.
The “as seen on TV” Potato Express will make you a master at potatoes on the grill. Potatoes take forever to cook so this little gadget will make life easier…try 6 to 7 minutes as opposed to 4 but it works.
The Ove-Glove is another "as seen on TV" product I actually love. I use it mainly when I'm grilling or smoking but it is handy (see what I did there..handy, LOL) in the kitchen and it works!