When most people tell you they’re grilling this weekend, direct grilling is generally what they’re talking about. With this high heat method, grill masters can cook food pretty quickly by placing it directly over the fire.
When you grill direct, you place the food over the fire, and you cook by direct exposure to the flame and the heat.
Other than the flavor, the most important part of barbecuing is serving safe-to-eat meats.
Preparing meat to the safe-to-eat temperature is the only true way to ensure that you and your fellow diners are getting the safest experience, and remember, you can’t tell whether meat is safely cooked by looking at it.
Also, you don’t want to overcook your meat; meats can be pink in the middle even when they have reached a safe internal temperature.
Plus, check out the new Big Green Egg Thermometer! It makes food safety easier than ever without overcooking or drying out your delicious meal.
This Kung Pao Traegered Bacon recipe is so fiery & baconlicious, it will roundhouse kick your taste buds. (more…)
Unofficially, summer has started. School’s out. This means grilling season is here! Are you ready?
If you’re struggling to get your food cooked just right, we’ve got some tips for you here.
Let’s get to it! Here are our top tips for a great grilling season: (more…)