Now first thing first before you cook any meats try to bring the meat closer to room temperature. Why??? If your meat is straight out from your chiller - the outside is going to burn and the inside is still going to be cold and raw!
For meats like beef and mutton you want to first sear the meat in the hot zone to get some charred marks then move to the cooler zone to cook more thoroughly. How to know when it is cooked to your liking? Well prod it with the tongs your degree of "doneness" is approximate to the softness/hardness when you lightly put your thumb against your index, middle, ring, and pinky. In a pinching position your thumb against your index is your medium rare, thumb against index finger is your medium, thumb against your ring finger is medium well, and thumb against your pinky is well done. Don't worry about leaving the meat out in room temperate for an hour or so it will not turn bad that quickly moreover, it is necessary to warm up the beautiful steak a little for that perfectly cooked slab of heaven!
For meats like chicken wings you don’t want to char the outside and find out the inside still raw! So put it on low heat zone for 5-8mins each side before moving to the hot zone to get the char marks.
By the way, if you don’t want your food to be burnt (especially wings) ONLY apply honey at the very end when you are charring the wings to golden brown. Honey will caramelize and burnt quickly so don’t leave it on high heat for too long!
Another tip for chicken wings – you don’t need to apply butter or oil. If you are doing it right the fats from the chicken skin is more than ample to coat the wings itself.
Tip: Mix some honey and oil/butter in a bowl to get both oil and sweetness to your meats when you do your blasting! Easy and tasty! Make sure you have a BBQ brush...
No comments:
Post a Comment