But let’s admit it: nobody likes being a person that makes the burger blackened while others enjoy a nice cold beer. It is an important part of the rites of passage to stand next to the fire pit, but you should look like an expert of sorts, which means you need to study before firing up. Although you don’t have to become a master grill right away, at least get rid of your fear of fire.
First off, the grill itself. It is your way of becoming a great outdoors chef, but although there are many fancy grills equipped with infrared technology, go for an old faithful Weber Kettle. No matter how many rubs there are, the point of the matter is to master heat control. The two-zone cooking is the technique you should learn immediately. One zone is for burning hot searing, another one – empty for indirect cooking. Sprinkling the charcoal randomly in a panic mode will result in burnt exterior and raw interior.
Purchase an instant-read thermometer, preferably ThermoWorks Thermapen. No more guessing whether the meat is ready by poking it and seeing how much juice it has. It is the technique that only experienced chefs can apply having spent twenty years in the kitchen. The point is to have anThe request was rejected because it was considered high risk