Searing is something that probably does not get enough attention, considering how radically the process can change the flavor of the meat that you are eating. Searing is a rather simple step in cooking that really only adds just a few minutes on to your meal preparation, and can change your meals from “okay” to “Oh, …
One of the first steps in selecting a new grill is to decide if you want charcoal or gas heated unit (or perhaps a combo). Each of these fuel sources has its pros and cons and it can be a difficult choice. Would you rather have more convenience and have the ability to flick the flame on with a twist of dial and give up a little flavor? Or would you rather take a little more time in prepping and cleaning but have an excellent wood fired taste imparted to your food?
Join Foodal as we explore all of the equipment your need get grilling and producing great BBQ. Examine the various outdoor utensils that make life easier, the types of charcoal available, and the need to accurately measure your cooking temperature. Learn why a chimney starter will save you from using toxic gas starting fluid and how a well-fitting cover can protect your equipment in order for it to remain serviceable for many years.
Where and how you place your charcoal can have a significant impact on how much heat is produced under the grates as well as the burn time. Different types of meat and other dishes need varying amounts of heat in order to get a perfect sear and finish. Some protein sources such as fish need a low, gentle heat while steak requires an immediate sear followed by a more mellow temperature to allow it to cook to your desired level. Learn how to place your coals for optimal performance.
Are you wondering how to get that nice smoky flavor onto your grilled food? Are you trying to mimic that wonderful punch that is normally only found when using a dedicated smoker? With either a gas or charcoal model it is possible to add this great taste with just a few extra steps. Read our tip and techniques and you too can be smoking like a pro.
Are your ribs turning out dry and tough? Have you been reading that you should parboil prior to finishing in order to get your ribs tender? Don’t do that! Parboiling removes a good deal of the flavor. Instead, use Foodal’s recommended method that involves dry rub, a slow cooking process wrapped in aluminum foil, and then a wet sauce added towards the end. In five easy steps, you can have ribs that literally fall off the bone and melt in your mouth.
Looking for a woodsey taste without the full on effect of smoke? Trying planking! In short, this involves grilling or baking your food directly on a wood plant that allows it pick up a slight amount of smoke flavor while blending it other unique flavors and tannins into your dishes. Although fish is the most common item that is “planked,” this cooking method is also great for all types of meat and even vegetables. Impress your guests and friends and cook on a wooden slab!