After many nights of grilling different meats, vegetables and fruits, I have found that I do like specific foods grilled on certain grills in specific ways.
When I am craving a juicy steak, or pork chops, I have to go with a propane grill for sure. No extra seasoning, but salt and pepper. With steak, it must be pink, and there must be small traces of blood. A good way to ruin flavor of any meat is to let it grill too long
I prefer my chicken with lots of seasonings. Chicken has a tendency to get dried out easily. It can also taste pretty bland without some extra flavor added. The best way to prepare chicken in my mind is to put it in a smoker to smoke for a few hours.
When it comes to hot dogs, I have to go with charcoal. The otherwise unflavorful "meat" gets an added smokey flavor on the coals. I will not eat hot dogs unless grilled on a charcoal grill.
Shrimp can NEVER be heated with charcoal. There are no exceptions to this rule. Shrimp must also have a hint of lime juice added. They are also added to the grill last, even after fruit and vegetables. To make perfect and not overcooked shrimp, is to make sure they are "C" shaped and not "O" shaped.
Fruits and vegetables. These can be used on either propane or charcoal, and the flavor is just as rich, but for convenience, propane is faster and cooks more evenly. Also, when making kabobs, be sure to soak the skewers before placing on grill, or you will have some "flame broiled" food.
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