Secret to GREAT GRILLING?!
Answers:
Grill on medium heat, never fails!!Www@FoodAQ@Com
Great grilling comes from several sources, everything from the dry rub, to the basting sauce, to the cut of meat, to the type of wood you use to get "smoke"!.
1!. Clean your grill
2!. Get your coals white hot before placing your meat on the grill
3!. Marinate chicken overnight in Italian Dressing for juicy, moist, flavorful meat!.
4!. Make a rub of kosher salt, fresh ground pepper, Beau Monde, and garlic!. Rub liberally on all surfaces of your meat and let "marinate" for at least 2 hours, preferably longer!.
5!. Sear meat on both sides over direct heat to seal in the juices!. Once seared, move to indirect heat, cover and cook!.
6!. 5-7 minutes per side for medium rare steak
7!. Basting sauce: melted butter, worcestershire sauce, garlic, red wine or wine vinegar, rosemary, oregano
8!. Let your meat sit to redistribute the juices after cooking for at least 5 minutes before cutting!.Www@FoodAQ@Com
1!. Clean your grill
2!. Get your coals white hot before placing your meat on the grill
3!. Marinate chicken overnight in Italian Dressing for juicy, moist, flavorful meat!.
4!. Make a rub of kosher salt, fresh ground pepper, Beau Monde, and garlic!. Rub liberally on all surfaces of your meat and let "marinate" for at least 2 hours, preferably longer!.
5!. Sear meat on both sides over direct heat to seal in the juices!. Once seared, move to indirect heat, cover and cook!.
6!. 5-7 minutes per side for medium rare steak
7!. Basting sauce: melted butter, worcestershire sauce, garlic, red wine or wine vinegar, rosemary, oregano
8!. Let your meat sit to redistribute the juices after cooking for at least 5 minutes before cutting!.Www@FoodAQ@Com
IF I told you, it wouldn't be a secretWww@FoodAQ@Com
The secret to great grilling is not to turn your meat more than once!. Letting the steak rest before you eat it is an important trick!. This allows the juices to seep throughout the meat and gives you a much more flavorful steak!.Www@FoodAQ@Com
I am a former chef and while all of the previous answer are very right and correct I have two points to add, one buy good, marbled and quality meat, and 2 bring the meat to room temparture before grilling, cold meat takes longer to cook and cannot be controlled, chicken is different as your cooking it full through, but beef, pork, lamb are best slightly pink, fish and seafood also need special care, just make sure not to over do it, as meat cooks off the grill cook it, tent with foil and serve, the natural juice will remain and the food will have more flavour and taste!. Plus season a bit before and a bit more on the finish just like sauce should be done in the last 10-15 minutes of cooking to prevent burning!.
Enjoy the summer and your grilling experiences!.Www@FoodAQ@Com
Enjoy the summer and your grilling experiences!.Www@FoodAQ@Com
GRILLING IS COOKING FAST AND HOT!.
5" ABOVE CHARCOAL HOLD YOUR HAND!. IF YOU LAST 5 SECONDS IT IS PERFECT!. LESS IS TO HOT!. LONGER IS TO COLD!.
BBQ IS LOW AND SLOW!.
DO NOT KILL YOU MEAT WITH 7,209 DIFFERENT INGREDIENTS FOR MAINADES AND RUBS!.
USUALLY SOME SALT AND PEPPER IS ALL YOU NEED!.
CHECKOUT THE LINKS BELOW, THAT SHOULD BE ALL YOU NEED!.Www@FoodAQ@Com
5" ABOVE CHARCOAL HOLD YOUR HAND!. IF YOU LAST 5 SECONDS IT IS PERFECT!. LESS IS TO HOT!. LONGER IS TO COLD!.
BBQ IS LOW AND SLOW!.
DO NOT KILL YOU MEAT WITH 7,209 DIFFERENT INGREDIENTS FOR MAINADES AND RUBS!.
USUALLY SOME SALT AND PEPPER IS ALL YOU NEED!.
CHECKOUT THE LINKS BELOW, THAT SHOULD BE ALL YOU NEED!.Www@FoodAQ@Com