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22

This is total nonsense: grass fed ribeye should absolutely not be tough. Toughness is, however, affected by the cow's breed, it's age, by how stressed it was when it was slaughtered, by ageing of the meat, and I'm sure a bunch of other variables too. Something made the meat tough, but it wasn't grass feeding - the combination of strong beefy flavour and ...


20

From a food safety point of view, no. There is no danger, because the meat contains no pathogens after overcooking. From a "healthy living" point of view, it might be a problem, because you can have created carcinogens by charring. But we don't discuss such topics here, because nobody in the world knows how much eating charred meat contributes to the risk ...


17

That white stuff is albumen, the same protein that makes the white of chicken eggs. The albumen is part of the salmon's blood, which means that your fillet was fresh. A trick for dealing with it was developed by Bruno Goussault while collaborating with chef Michel Richard from Citronelle in DC: soak the salmon pieces in an ice cold brine. The article in ...


17

I'm solidly in the flip as often as you want camp. As long as it's not over (or under) cooked I find that you get better results flipping often. Plus you can rearrange things to make more room as you flip. To tell how cooked a burger is poke it with a finger or something else that's not too sharp; just like a steak the more cooked it is the more firm it ...


16

Here's a couple of hints: Learn to judge doneness by feel. See this answer for a good guide to temp by feel. Learn to judge grill temp by hand. Hold your hand palm down about 3-4 inches above the grill. If you can hold it there for a second or two, it's hot; 3-4 seconds is medium; 5-6 seconds is low. Sear first. Start with a very hot grill. You want ...


15

Other people have answered similarly but definitely make sure your cooking surface is VERY HOT before the food hits the surface. Cold food+cold metal=sticking! In addition to this, you should also make sure you don't start trying to flip too early. Let the food cook and get a good sear on one side before you try to flip. If you do this with a hot surface, ...


14

The key is mostly to cook over coals rather than open flame if you want decent control. This is a principle you find all over slow smoking/BBQ. You start the fire with plenty of wood and let it burn down to a pile of red coals, which you then can cook over with nice control. Personally, when I want to cook over an open fire, I treat the fire pit as 2 zones: ...


14

Using a cut of meat without too much connective tissue will definitely help. Talk to your butcher about good options. Stew meat isn't the best choice; it contains a lot of connective tissue which breaks down during the long, slow stewing process. Grilling is too hot and quick to break down that tissue. If you do grill stew meat, lower temperature and longer ...


12

The method I use is to leave on high for a few minutes to burn off the worst of the food residue. Then I scrub it with a wire grill brush and , while still warm, I then re-oil with cooking oil. There are proprietary products you can use and I've seen people using oven cleaner but I steer well away from those!


12

Ignore the purists. If it's got cheese in it, and you're grilling it, it's grilled cheese. The problem is this: your cold ingredients are keeping the cheese from properly melting through. The cheese is what binds the whole thing together. If there is not enough cheese, or if the cheese hasn't transitioned completely to gooey deliciousness, the sandwich is ...


12

A grill basket perhaps? I've no luck finding the term for your specific description, but that seems to be an umbrella term for utensils that basically hold something so you can more easily grill it.


12

From what I see you have 2 options. you can Add liquid smoke to your bbq sauce you use (if you use). Warning, a little bit is alot. you could create a 'smoke packet' soak a handful of hickey wood chips, wrap in aluminum foil and poke some holes. Place this packet underneath the grill, once you get some smoke coming out, start cooking your meat


12

Butterflying a hot dog (or any similar sausage) has two effects. First, as the moisture inside the hot dog expands during cooking, causing the casings to frequently burst due to the pressure that builds up. When you butterfly a hot dog the this is prevented. Such blistering does not 'harm' the hot dog but are somewhat 'unsightly', so I would call this an ...


11

The best way I have found is to soak the ears in husk for several hours before grilling. This lets the husk soak lots of water. Then place the corn, still in husk, on a hot grill for about 10 minutes, ~1/4 turn, 10 minutes, turn... until the husk gets brown, even burnt. You should be able to tell when the corn is cooked by the smell. The sugars in the corn ...


11

First, make sure your grill grates are brushed well to remove debris so that the food has complete contact with the grates. After preheating the grill use a clean old towel to wipe the grates with a light coating of oil. Additionally, a thin coating of oil on your pork chops or other protein item will be beneficial. Once you've placed the meat on the ...


11

Whether or not charcoal tastes different/better is actually a bit of a debate. I've been a propane griller for years and now I use charcoal not for the taste, but because frankly, I like to play with fire. But lets assume that there is a taste difference, identify where the differences comes from, and how to address them: The smoke from charcoal. This ...


10

Genuine fajitas are made with skirt steak. The most important thing you can do when making fajitas is marinate appropriately. That recipe calls for a dismally short marination time (30 mins to an hour). When I make fajitas I marinate them a minimum of 4 hours, though typically overnight. I usually use a combination of soy sauce, lime juice, garlic, olive oil ...


10

There are two main types of charcoal, briquettes and hard lump. The first comes in preformed pieces, so they are all the same size and include a filler material. They will sometimes also have lighter fluid in them already and be "easy start" or something similar. Hard lump is just charcoal from hardwoods with no filler. These will usually be in all kinds of ...


10

Usually I cut a peach in half, put a bit of salt and honey on the non skinned end, and grill it (cavity down) for a minute or two then rotate it to get good grill marks. I then add a scoop of ice cream in the cavity and sprinkle with cut fresh mint. Another fruit I like grilled are apricots, although really put them on for 20 seconds or so. My rule of ...


10

When you're talking about briquettes, much of the "ash" you're talking about is actually clay and binders to hold the briquette together. That also tends to mean a cooler burning form of charcoal. Overall, charcoal is made by taking wood (or a few other materials, but usually hardwood) and heating it to burning temperatures without enough oxygen for it to ...


9

I'm not sure if its dangerous, but if you are worried about the can you can get various tools, designed to cook a chicken like this.


9

My main concern (would have been) BPA, as most cans nowadays are coated with BPA plastics inside to protect flavor. Cooks Illustrated evaluated the BPA leeched into chicken using this method: Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a ...


9

I've been told that the shiny side should go on the inside for cooking, and the outside for freezing. In other words, do you want to reflect the heat into the food, or away from the food? However, common sense (which fails very often) tells me that with the temperature ranges involved, any benefit is marginal, if it exists at all. The only time it might ...


9

I've had great results with flank steak. Best to marinate it with a mix of salt, sugar/honey, vinegar/lemon/lime, water/whiskey/tequila/soda, olive oil, spices, and herbs for at least a few hours before grilling. More salt will help tenderize but can't be left too long at too high concentrations (search "brining"). Don't overcook it, of course, ...


9

There are several studies linking foods cooked at high temperatures, and especially charred foods, to an increased risk of cancer. So far these studies have only been conducted on animals, so there is no conclusive proof that it has the same effect on humans, but as humans are animals, it would seem at least possible. The National Cancer Institute has a ...


8

We have been eating turkey burgers for years. The super secret is to not let them dry out while cooling. I take a pound of ground turkey, mixed 2 tablespoons of Worcestershire sauce, 1/2 teaspoon salt, 2 shakes garlic powder and 1/2 teaspoon of water. Then mix thoroughly by hand. After patty-ing them to 1/4 inch thick patties, I grill for about 5-6 ...


8

Pink has to do with blood, which typically runs clear once it reaches a certain temperature. This is not a great rule of thumb for making delicious food. It's particularly problematic with thighs, because they contain a vein that can remain red or pink well through the cooking process. This is less so if the chicken is washed or the veins cleaned. The ...


8

Rust isn't bad for you, with the possible exception of men who have hemochromatosis. Even then, I don't think that the uptake from iron oxide is very high. The reason rust forms is due to the high heat the grate is exposed to. Unprotected iron will rust when exposed to the air, and the speed at which it does so is dependent on heat (and moisture). So as the ...


8

Here's a method I use for all steak, grassfed or otherwise, that usually gets my great results. The gist is that use a liberal salting and curing period that causes the proteins to react similarly to brining, but without the soggy mess that technique usually involves. This technique works better with thicker cuts as it gives greater leeway for really ...



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