Happy 4th of July!
July 4th is here, which to me says one thing –
it’s grilling time. Here are a few quick
tips to get your grill ready and some ideas to get that meat and those
vegetables tasting just right. Since the
majority of us don’t use our grill during the winter months, we will need to
take some time to clean it out and get it ready to cook on. This may mean dismantling the components
(grates, burners, etc.) and cleaning out any leftover debris. Many modern grills are equipped with infrared
burners, so pay extra special attention and care when handling these
components. The black chunks and debris
left on the grates after cooking is carbon build-up. If not cleaned properly, this will greatly
affect the taste, quality and texture of whatever you are grilling. A properly seasoned grill doesn’t mean let
the grease build up! Clean, well treated
grates will provide years of grilling pleasure and a nice clean flavor every
time. Check with your owner’s manual as
to which style of grates you have and how they should be cleaned. Typically, the easiest way is to turn the
grill on high, close the lid and come back in 15 minutes with a nice grill
brush and brush away all the build-up.
Let the heat do the work!
Now, we move on to seasoning your meat and using proper
cooking techniques. There are a number
of BBQ seasoning blends on the market today.
Try to match one that fits your pallet and will compliment the meat and
the company you are feeding. For
example, stay away from the bottle that has flames on it if feeding a large
number of children! A good option is to
make your own, and this way you have complete control over what and how much of
each item goes into the rub. Typical
ingredients include salt, black pepper, sugar, paprika, onion powder, garlic
powder, chili powder, curries, jerk blends, Old Bay, and many more. Have fun and experiment. The great thing about these is that they are
fairly versatile from red meats, to chicken, to pork, to vegetables. Just keep in mind to always make sure the
staples are in there – salt and black pepper.
The salt will not only boost the flavor, but it will help all the spices
penetrate the outer layer of the meat. The
black pepper will add some spice, but even more importantly, it will help to
elongate those flavors once they reach your mouth. You can rub the meat immediately prior to
cooking, but with enough planning, try rubbing the meat the day prior to
enhance the flavor. You can add a little
water to help the rub stay in place better, or even do a full liquid
immersion. Water is better for spices
while oil is better for fresh herbs.
There are only a few more rules – have fun, take some chances (maybe
just on your family and not for the neighborhood BBQ competition!) and try
different combinations. You may just
stumble upon a family rub that will last many generations!
Enjoy!!
No comments:
Post a Comment