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Lorena Smalley

We have been searching the internet for articles to share in our Man Cave…our section of the website dedicated to finding great articles, videos and more for men!  We found a fantastic series of articles on the Popular Science website on lots of guys favorite pasttime in the summer…working the bbq for the family dinner!  Here is part 2 of our BBQ Series…

 

Part 2 – 9.5 Tips To Enhance Your Grill Game By Joe Brown – July 1, 2017

Burgers: check. Hotdogs: check. Beers: check. Fresca: sure, why not?

You’ve got everything ready for your big BBQ. But are YOU ready? No pressure, but you can’t blame the steak if it comes out tasting like a hockey puck. Better read up a little, and make sure you’re getting the best possible food out of that grill.

Step 1. Dry your meat

Whether you’re cooking steaks, chops, chicken, or fish, the drier your meat’s surface, the better it will crisp up. “Until all the water on your meat’s surface is evaporated, you can’t brown it,” says Chef Lord of the Internet J. Kenji Lopez-Alt. That’s because in order to activate the Maillard reaction (which causes that delicious nutty brownness) you need to raise the surface temperature of the meat—and water will get in the way by hijacking all the energy you’re directing there. “It takes about five times more energy to evaporate a gram water from the surface than it does to bring that gram of water from 0 degrees to 100 degrees celsius,” Lopez-Alt says. The quick solution is to carefully blot your protein dry; if you want to do it right, though, Lopez-Alt, who won a James Beard award for his cookbook The Food Lab: Better Home Cooking Through Science, recommends leaving your meat on a rack (like this one) in the fridge, uncovered, overnight.

CLICK HERE to visit the Popular Science website to read the rest of this article and to learn how to become a master of the grill!

 

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