11 Tips & Tricks For Every Aspiring Grill Master ⬇️ FULL COOKING HACKS BELOW ⬇️
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1. The Potato Trick
Cut a potato in half and stab one half with a fork. Rub the hot grill with the cut surface of the potato. The heat removes starch from the potato, which creates a kind of non-stick coating on the grill. Now you can grill your meat without worrying about it sticking to the grill.
2. The Ice Cube Trick
Press a small hole in the patty and place an ice cube inside. As the meat cooks, the ice will melt and all that moisture will be retained by the patty, which ensures a nice and juicy burger. It gets even better when you add a piece of butter on top of the ice cube. A flavor explosion awaits!
3. The Apple Juice Trick
To make sure your steak is nice and tender on the inside but gets a beautiful crust on the outside, we're going to let you in on a secret: Spritz it with some apple juice. You're not going to believe the amazing results!
4. The Charcoal Trick
If you get your coals too hot, the result might be disappointingly dry or burnt meat. The coals are ready when they're covered with white-gray ash and glowing evenly, which can take up to 30 minutes. To gauge the ideal cooking temperature, hold your hands about 6 inches above the grill. If you can't take the heat anymore after about 2 seconds, the charcoal is too hot.
5. The Rosemary Skewer Trick
Instead of using regular wooden skewers, simply use sprigs of rosemary. This also has the added benefit of injecting some nice rosemary flavor into your shish kabobs.
6. The 3-Zone Fire Trick
Divide the grill into 3 coal zones. The hottest zone (Zone 1) is where the coals are stacked closely together. The area with fewer coals is going to give off medium heat (Zone 2). The final section (Zone 3) does not get any coals. These 3 distinct temperature zones are going to help you cook your meat perfectly every time.
7. The Onion Trick
Cleaning your grill can be a pain, but there's actually an easy way to do it. Cut an onion in half, stab one half with a fork, and rub it over the surface of the dirty grill. The onion juice acts as a disinfectant while also removing the invisible dirt from the grill.
8. The Sausage Trick
Never stab or cut into a sausage while it's still on the grill. On the one hand, you're going to stab it to shreds, and on the other hand, all the fat will drip out. This will cause the grill to give off a lot of smoke, produce harmful toxins, and make the meat lose all its flavor.
9. The Lemonade Trick
Cut a few lemons in half, dunk the cut surface into sugar and then grill them for 10 minutes until the sugar has caramelized. Now squeeze the lemons into a pitcher and add some ice cubes. Add a few more lemon slices to the pitcher, and voila, the perfect lemonade, straight from the grill!
10. The Resting Trick
When you take a steak off the grill, cover it with aluminum foil for 1-2 minutes to let it rest. The result is going to be a super juicy, delicious steak. But if you're grilling brats, you can eat those right away or they're going to end up losing too much moisture and flavor.
11. The Newspaper Trick
Do you still have to wrestle with a dirty and rusty barbecue rack? If the onion wasn't enough, try this one: grab an old newspaper and wrap the dirty barbecue rack in it. Spray the newspaper with water and let everything soak overnight. Then the next morning, you can just wipe the rack down with a dish towel.
Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)
Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.
As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.
In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:
“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”
As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.
Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)
Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)
Get the Recipe »
Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.
For beverages, consider beer, wine, mulled wine, or hot toddies.
How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!
The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on Barbecuebible.com.
Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling
By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From: barbecuebible.com/2021/01/29/beat-winter-boredom-throw-an-outdoor-apres-ski-or-sledding-party/
Published Date: 01/29/21
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