Grilling BrownBag.

Transcript

1. Brown Bag. Are You Grilling or Barbecuing? Methods to make meat candy.
2. Equipment
3. Grills Gas Charcoal Pellet Kamado Smokers
4. Grills Gas Grills Pros: • Most popular • Gas is easy • Clean up is easy • Good heat control Cons • Flare ups are hard to deal with • Flavorless • Propane is dangerous
5. Grills Charcoal Pros • Cheap • Classic flavor • Easy low tech • Good charcoal flavor • Good Maillard effect • Can be converted to a smoker Cons: • Clean up is hard • Temp control can be hard • Flare ups are hard to deal with • Startup is slow
6. Grills Pellet Grills Pros • Really good heat control • Auger fed • Pellet fired • Best for low and medium heats. • Great for smoking and Grilling • Great smoke flavor • Easy clean up. • Portable • Good price point • WiFi capable versions available • No flare ups Cons: • Pellets are hard to find and kind of pricey
7. Grills Kamado Pros: • Super well insulated • Stay hot for a long time • Hold a very steady temperature • Choose an oval model if you can, 2 zone cooking • Lump coal fired. • Best for medium and hot heats • You can use it for Indian style tandoori • No flare ups in most models Cons: • Crazy Heavy • Take a while to heat up • Most expensive
8. Grills Smokers Pros: • Just for smoking • Gas • Pellet Grills • Wood smoker Cons: • Just for Smoking
9. Thermometers
10. Theremometers The most important Equipment. • You need 3 grill temp and meat temp and a probe • Blue tooth connected • This is essential to good grilling • Food temp guide • Cook temp guide • Get a wired version and a poker.
12. Fire Power
13. Equipment FirePower • Lump wood • Charcoal • Pellets • Wood chips
15. Meat
16. Equiment Meat • Costco and a good butcher. • Collagen content determines how to cook it. Slow and low vs hot. • Fish is its own beast…
17. Prepping
18. Prepping Brining Brings salt into the meat to help preserve it, trap moisture and add flavor. Be careful when brining as over brining can turn meat into mush.
19. Dry Brining • Around 1/2 tsp of fine sea salt, or a tsp of kosher salt, per pound of meat. Adjusted to your own taste, of course • Best when you don’t want to add moisture to the cut. This is often the case when you want to create a bark or will need to get through a stall, BBQ.
20. Wet Brining • Good for adding water into a cut. • Use when you are cooking hot and fast, most of the time it is preferred for fish and poultry. • 1 quart of water, 1/4 cup of table salt (or 1/2 cup of kosher salt) and 1/2 cup of sugar per pound of meat. • Sugar helps with the Maillard effect.
22. Surfaces
23. Surfaces Rubs • Rubs are best when cooking slow and low or when you want to develop a crust. • Don’t add salt to your rubs. Salt separately. • Fresh herbs and mustard make great additions to rubs.
24. Marinades • Marinades are not a good way to add moisture to a cut, brine it if that is what you want. • Choose a marinade when you need to tenderize the meat, but will want to cook it hot and fast. • Don’t put salt in Rubs, if you are going to dry brine do it separate so you have control over the amount of salt independently. • Marinate tenderer meats, chicken, fish or filets marinade for less then 2 hours. Large cuts and less tender meat can take up to 24 hours. • Marinate in plastic bags.
25. Tenderizing • I don’t like pounding meat to tenderize, but you should pound meat to thin it out. Help it cook faster. • Dry-aging, don’t try this at home but it makes great steaks. • Acids, kiwi juice, balsamic vinegar, pineapple. • Be careful to not over tenderize.
26. BBQ 225, many hours and beers.
27. BBQ Rub • It is worth it to make your own. • Dry brine and control the salt levels. • Leave meat open in the fridge for a while to dry the surface.
28. Lorem Ipsum Dolor The Stall • You will sit at 160 forever. • Wait till you get to 203 for many cuts of meat. • Cool your meat with a mist. • Sauce when its done.
29. Hot and Fast Grilling The great American burn fest.
30. Cooking Hot • Don’t go too hot unless your meat is really thin. • Treat the temps more like an oven then most people do when grilling. • Wet Brine • Marinade or rub. • Bring meat up to room temp before grilling, so it sweats less.
31. The Maillard Effect • The crunch delicious part you love happens because of this affect. • Happens between 250 - 450 degrees cooking temp. • These amino acids then react with the sugars present in the food and become this brown mass of tasty tasty goodness. Hence a delicious sear on your steak, or the amazing crust on the roast you just painstakingly grilled. • Don’t grill over 500 degrees unless you know what you are doing. Be especially careful if you have sugar in your rub or brine or you will make burnt caramel. • Don’t flip very often.
33. Grilling 2 Zone • One hot side of the grill, one cool. • Most cooking happens on the cool side. • In an oven there is a metal plate over the heat element for a reason. • Most food cooks best around 225. • Control for direct heat it is the enemy.
34. Temp Rules of Thumb Food Method Temp Sausages Grill 450-500 Brisket Slow and low 225-240 Burgers Grill 450-500 Chicken pieces Grill 375-425 Whole Chicken Roast 275-325 Fish Grill 375-425 Pork Butt/Hams Slow and Low 225-240 Ribs Slow and Low 200-250 Smoked Fish Smoke 150-175 Steaks Grill 375-425 Steaks, Reverse Sear Reverse Sear 225-250, then reverse sear
35. Finishing
36. Finishing The Reverse Sear 1. Cook slow to keep the meats moisture in then finish hot to create Maillard effect. 2. Cook meat at a low temp like 275 until you are 10-15 degrees below the target temp. 3. Put a cast iron skillet with a tablespoon of vegetable oil on the stove top and get it as hot as you can. 4. Turn the heat as high as it will go on your grill. 5. Once the oil is smoking add a tablespoon of butter. 6. Sear each side, including the edges of the meat in the pan. About 45 seconds a side. 7. Finish charring on the grill about 1.5 minutes total.
37. Finishing Resting • Always let meat rest for about 5 minutes. • You often want to pull the meat about 3 degrees lower then you want it, as it will continue to cook as it rests. • Tent your meat with aluminum foil. • Capture the resting juice it is delicious.
38. Finishing A quick pan sauce Add resting juice, butter, an acid and fresh herbs or garlic, shallots to a pan. Optionally Add a half to full cup of broth for volume. Reduce for five minutes. If you reversed seared use the same pan and deglaze with the acid. Good acids: - Lemon - Mustard - Wine, red for red meat, white for fish or chicken.
39. Finishing Slicing • I often slice every thing even steak before serving. • Slicing is the final step in ensuring the meat you are serving is tender. • Slice against the grain, grain often moves.