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We all have an opinion and here's ours for grilling
"The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating." So if you have the time go for the slow cook method go for it. This way you can buy the less expensive cuts of meat and it taste like an expensive cut of meat.
Marinate your meat! Marinades flavourize, moisturize and tenderize. This makes for some good eating! If you would like to know different things to marinate your meat with then visit our marinate page.
Did you know sauces that call for pineapple or pineapple juice in it is a tenderizer to the meat! A tenderizer must contain an acidic ingredient and pineapple falls under the category of an acidic. This is one reason why so many people use pineapple on the grill. And all this time you thought it was cause it tasted so good and sweet.
Wood chips impart smoky, distinctive flavors to grilled foods but you have to soak those chips in water for an hour. This is so the chips don't burn and to also help with the smokey slow steam of the meat. You can get wood chips for grilling is several flavors. Try earthy mesquite or spicy hickory.
When do I put the sauce on? Allow meat to cook for about 1/3 to 1/2 the total time before applying any basting sauce so you don't "wash off" any of the dry rub seasonings. Plus the juices that will be running out of the meat in the first 15 minutes of cooking will make the sauce more liquefied and wash off faster. You want to keep from doing that.
The best way to get the family out of the house is by grilling. Nobody can resist being gathered outside by the grill as it cooks and simmers away. There's just something about smelling those grill flavors and seeing the food on the grill cooking that makes everybody happy.
Let's talk about basting a chicken. A great tip is knowing how important it is to baste with fat only! If you baste with water or some flavor of stock, you are actually washing the protective natural fats off the bird. If you just have to baste with stock then add some fat to it too.
Here's A tip for cooking steak if you didn't use any "thick" barbecue sauce during the cooking process: As you know it is a good practice to let meat sit for a couple of minutes so the juices can redistribute back up into the meat. While your letting this take place, drizzle either olive oil or place a pat of butter on each piece of meat while it sites. It not only gives the steak a handsome sheen but it also adds a spectacular flavor too.
OK, go ahead- oil the grill! I know I know, contrary to what you read in all the grilling tips over the Internet that say oiling the grill will cause fire flair ups. We say ahhhhh hummmmbug! The grease in the meat that drips out onto the flame is going to cause the flames to pop and you can't get away from that. 'It's the quick little bursts of flames that make the food taste so good anyway. Just our opinion though. We had much rather lightly oil the grill to keep the food from sticking then have it stuck to the grids.