Saturday, February 6, 2010

The Easy Griller's taking the weekend off. Meanwhile, here's some good advice from someone who seems to be quite serious about outdoor grilling:
"Ten Best Tips for Outdoor Grilling"
Michael C.Shipton, Luxist (January 25, 2010)

"Outdoor grilling is a great way to prepare a feast. Nothing tastes better than a meal cooked over hot coals or even (for you non traditionalists) a good gas grill. Innovation is the secret to successful outdoor cooking. I started with gas, graduated to charcoal and did my masters in wood. Over the years I discovered that eating a great meal became that much better with the knowledge that I had gained discovering the best ways to prepare it outdoors.

"1. Start with good equipment
"Do your homework when opting for a new grill. It really does make a difference. Keep it clean and perform periodic maintenance to stay at the top of you grilling game...."
"Clean" is a matter of degree, of course. I keep my grill (it's a gas grill: LP tank and all) "clean" by my standards - which means that there's no loose residue on the grill's rack that'll get on the current meal's food. It's not that I'm a slob - but I learned that maintaining a supply of burned bits below the rack enhances the flavor.

This point caught my eye:

"5. Always start with high heat...."

I've grilled that way for years: but I'd discovered by trial and error that the meat tasted better if I started it out with a good zapping.

The blogger for Luxist is no Easy Griller. I mean to say, he writes about marinades and dry rubs! Still, the advice is pretty good. Including how to care for your cast-iron pans. (For starters: don't, ever, use soap to clean them.)

2 comments:

Lydia said...

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Brian, aka Nanoc, aka Norski said...

Lydia,

Yeah.

Thanks for the good words.

And, I appreciate your open approach to marketing. Of course, I appreciate the bookmarks and sharing. :)

However, I'm changing policies for comments my blogs, and in the future won't be quite so easy-going.

I hope you continue to visit Easy Griller, though: and welcome on-topic comments.