The summer season brings a chance to gather outdoors and at the center of that gathering should be a lot of animal parts roasting atop a grill. I’m beginning to understand the the art/sciene of grilling. God bless the food channel for devoting so much time to helping people like me better understand how to do grilling right. Alton Brown is probably my favorite authority on the subject. He goes deeply into the science behind what makes something tender and flavorful. I’m so inspired, I am looking into butchering classes.
Here’s a few tips for you to try at your next barbeque event:
Add a bit of wood to your grill/smoker for a different flavor. Try hickory, maple, or applewood. You could even soak a slab of wood, making sure it is fully saturated so it doesn’t burn, put it on top of your grill and cook your food on the wooden slab.
When cooking ribs, try a dry rub on your meat before you start cooking, then put a wet rub on towards the very end.
Try stuffing your hamburger with cheese or other fillings to make a truly unique burger!
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