Happy Memorial Day! It’s BBQ Season and here are some of my Favorite Grilling Tips… Have a great and safe Holiday
- Learn the difference between direct and indirect heat and how to use them. Direct for food that cooks through in twenty minutes or less, indirect for food that needs more than twenty.
- Treat your grill like your cast-iron skillet, i.e. season and don’t scrub clean. Season by slooooowly grilling a bunch of sausages, rendering the fat and letting it coat the grill. Cook until deep golden brown.
- Oil the food, not the grate. Oil on a grate burns quickly, gets tacky and glues food to the grate. Oiling food prevents juices from evaporating, stops sticking and promotes caramelization.
- Use the Grilling Trilogy: coat food with olive oil, black pepper, adding salt just before grilling, so meat doesn’t dry out.
- Baste with barbecue sauce only in the last five minutes prevents the sauce’s sugar from burning.
- Do a dry rub for eighteen- to-twenty-four hours before cooking
- Get cuts consistent in size and weight so meat cooks at the same rate,
- Is it Done? Twist the bone. It’s done if the meat falls off.
My Favorite Recipe! Grilled Bananas Foster
- Cut unpeeled bananas crosswise and lengthwise, dip cut-side in honey, then cinnamon-and-sugar and grill for Banana Split Sundaes or great by themselves!
CNE, ILHMS – RealEstate Advisor/Broker
Keller Williams Realty
Alan @ TheStrangeTeam.com
June 30: Come hike a 14’er with us On Torreys Peak
Check this one off your bucket list