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Grilling 2.0: Peace and Respect

Grilling 2.0: Peace and Respect

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Published by The State Newspaper
Graphics from The State's Grilling 2.0 food feature.
Graphics from The State's Grilling 2.0 food feature.

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Categories:Types, Recipes/Menus
Published by: The State Newspaper on Jun 11, 2013
Copyright:Attribution Non-commercial

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07/10/2013

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GRILLING 2.0
BEYOND BURGERS
“Peace, loveand barbecue.”
Mark Busbee 
 The art of grilling takes time to master, but it canbe done with some basic tools.Here are the basic tools you’ll needto start:
n
 
Double-wide spatula,
measuring about 6-x-6inches will help ip largerpieces of meat and wholesh and chicken.
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Tongs,
16-inches long,to move meat around onthe grill. Never use a fork.Piercing the skin meansyou’re losing preciousmoisture, a big no-no.
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 A sharp knife
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Fireproof, long-cuff mitt
(um, duh)
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Meat thermometer.
Proslike the ThermoWorks Thermapenor a remote infrared model that you canhold over the meat without poking it. Bonus on aninfrared is that it can also check the temp of a fryer from inchesaway.
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Heavy-duty aluminum foil.
Best. investment. ever. (1)Use foil to make a smoke basket for gas or electric grills. Justdouble over about 18-inch of foil, place wood chips in thecenter and fold to seal. Poke some small holes in the top of the packet and place it near the ame on the gas/electric grill. You get the smoke without clogging up the burners. (2) Usea piece of foil to create a resting area on the grill or to protectthe exposed ends of wooden or bamboo skewers. (3) Place asingle layer on the grate to hold a whole sh. (4) Wad up in aball as a scrubber to clean gunk off the grate.
Smokin’ coals
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Soak wood chips
for about an hour before use.
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Wood chips
can be placed directlyon top of burning charcoal. Use asmoke basket (or foil packet) for gas orelectric grills.
n
 
It helps to know
what avor andaroma will be produced by differentwood smokes:
 Apple
= mild and sweet = pork and poultry (although it will discolorchicken skin)
Cherry 
= mild and sweet = a popularchoice for pork 
Citrus and fruit
(lemon, orange, peach,pear, plum) = moderate smoke, light avor
Grape vines
= tart avor = steak or lambor sparingly with poultry
Hickory 
= strong woody tone = beef orlamb, large pieces of pork 
Maple
= sweet like fruit wood = pork,poultry
Oak
= strong woody note = beef, lamb
Pecan
= subtle version of hickory = beef and pork 
Old whiskey barrel wood
= imparts its own avor, dependingon what kind of whiskey was fermenting
RESOURCES:
Mark Busbee,
www.smokincolessauce.com, www.buzzsbuttdust.com, www.bbqshoptalk.com;
Jeff Bannister,
follow Bovinova on Facebook orbovinova.com;
about.com
grillbits4web.indd 16/11/13 3:58 PM

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