Hey, if you followed the link from AM Northwest, thanks for watching the show! We had a great time (as always) and (also as always) I only got halfway through my notes! 😉
Here’s an overview of what we covered, and what we didn’t have time to share, as well as some videos and links to some of my favorite (and delicious) ways to put these tips into practice!
Be sure to subscribe to my page (in the upper right-hand corner) to get all of my latest tips, tricks, and recipes!
~Chef Perry
Brining & Cuban Mojo Marinade Recipe
Spatch-cocking & Injecting
(Be sure to subscribe to My YouTube page, so you don’t miss a single video!
Near Room Temp Meat
In order to achieve the best results in your BBQ and grilling, you will want your meat to be near room temperature when cooking begins. You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum (this is also a great way to speed up the thawing process for frozen foods.
Dragon Claws Appetizer
Click on the link to see my article on multi-zone grilling, the various configurations, and which works best for different types of BBQ & grilling.
Perfect BBQ Chicken Thighs
How to use the A-MAZE-N Smoker
See the article at this link to learn how and why resting meat before cutting can make or break your meal!
Cleaning
Clean your grill while it’s still HOT. Burn any remaining crud to carbon, brush with s stuff metal grill-brush. Cool until warm to the touch, and brush lightly with a high-heat oil, like Grape-seed.
My personal favorite way to quick-grill a steak for maximum flavor and tenderness.
Now, get out there and grill!
~Chef Perry
PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com
