Assuming everyone that posts on this website has been grilling for 1/3 of their natural lives, from those who are 16 to those who are 76 and up, we have 5104 years of combined experience, and thats only considering those who actually responded to Chris's "how old are you" poll.
Imagine the knowledge!
What invaluable tidbit have you learned that has improved your ability to bbq/grill?
No repeats (sorry larry, i meant copying others tips, add as much as you want!), Also, post your tip in laymans terms, assume the object of your post is as ignorant as a propane griller (no offense intended
) Add links, deffinitions, or explanations if you have to, This is a random archive, help the newbs out!
ill kick off,
In general, large cuts of meat (or those with tough proteins, aka ribs) are cooked with indirect heat, and small cuts with direct heat.
(direct heat As it sounds, the heat that is instantly produced by its source, think of putting your finger at the tip of a candles flame.)
( indirect heat Radiant heat, or the heat that is produced when your finger is held an inch away from the candles flame, relatively speaking)
This all has to do with how much heat it takes to optimally break down or "denature" the proteins in the specific cut for maximum tenderness.
(when heat (or acids, such as in a marinade) is applied to proteins they break apart and form new proteins, likened to a piece of dna if you unwound it and loosely bound it back together [in shape only], if you squeeze it too tightly [apply too much heat] it will squeeze all of the juice out and make one tough mutant)
A large cut of meat, exposed to direct temperatures, will overcook the outside, while leaving the inside too rare for health or taste. Conversely, cooking a kabob over indirect heat would just simply be a waste of time, as the inside would cook nicely over direct heat, and the outside would remain nicely caramelized, but not burnt.
Understanding and manipulating this balance is key to pairing each cut with its particular cooking method.
Also, use a spoon to dimple hamburgers in the middle, this will keep them flat instead of being "roundshaped"
Imagine the knowledge!
What invaluable tidbit have you learned that has improved your ability to bbq/grill?
No repeats (sorry larry, i meant copying others tips, add as much as you want!), Also, post your tip in laymans terms, assume the object of your post is as ignorant as a propane griller (no offense intended
ill kick off,
In general, large cuts of meat (or those with tough proteins, aka ribs) are cooked with indirect heat, and small cuts with direct heat.
(direct heat As it sounds, the heat that is instantly produced by its source, think of putting your finger at the tip of a candles flame.)
( indirect heat Radiant heat, or the heat that is produced when your finger is held an inch away from the candles flame, relatively speaking)
This all has to do with how much heat it takes to optimally break down or "denature" the proteins in the specific cut for maximum tenderness.
(when heat (or acids, such as in a marinade) is applied to proteins they break apart and form new proteins, likened to a piece of dna if you unwound it and loosely bound it back together [in shape only], if you squeeze it too tightly [apply too much heat] it will squeeze all of the juice out and make one tough mutant)
A large cut of meat, exposed to direct temperatures, will overcook the outside, while leaving the inside too rare for health or taste. Conversely, cooking a kabob over indirect heat would just simply be a waste of time, as the inside would cook nicely over direct heat, and the outside would remain nicely caramelized, but not burnt.
Understanding and manipulating this balance is key to pairing each cut with its particular cooking method.
Also, use a spoon to dimple hamburgers in the middle, this will keep them flat instead of being "roundshaped"
