Bacon
is Blowin Smoke!
The Wrong Ways to Grill--and How to Do It Right
In honor of Memorial Day, we at Serious Eats got eight hot grilling tips from Adam Perry Lang, a remarkable chef and grill master. Adam opened Daisy May's BBQ in 2003, which has shocked those who thought outstanding barbecue couldn't exist in Manhattan. He told us the wrong ways people try to grill and how to make them right.
8 Wrong Ways to Grill From Adam Perry Lang
Using a Flimsy Grill Brush: Invest in the sturdiest one you can; one with heavy tines (the coarse brush hairs) that won't fall out. In this case, price doesn't always indicate quality. Just get a sturdy-looking one, not necessarily a fancy one.
Using Dull Spices: Don't ruin a great cut of meat with dull spices. Buy small amounts and buy them fresh (and often). Try anything from Ancho or Hatch chile powder to coarsely ground fresh black pepper, apple juice, or bourbon.
Cooking Meat on the Wrong Heat: Tougher, collagen-rich cuts should be on a relatively lower indirect heat. Collagen is the tough stuff that converts to gelatin when it’s cooked right and gives barbecue that stick-to-your-ribs luscious texture. Meat with a lot of intramuscular fat (the marbling), on the other hand, should cook on direct heat. Lean cuts of chicken are actually best on moderate heat.
Not Soaking Wood Chips: Often, the wood you're using will be too dry, which won't release that beautiful smolder. The water slows down the burn because the water has to cook off before the wood around it ignites. While this is happening, you get just the right amount of smoke.
Removing Corn From Its Husk: When grilling corn, leave the ear in its husk. This ensures that the corn will stay sweet and juicy throughout the cooking process.
Improperly Extinguishing Flare-Ups: Some chefs are very averse to them but, hey, they're inevitable, so just embrace them. Whatever you do, don't try to extinguish them with water. You wouldn't put out a grease fire with water, right? When you see an unwanted flare-up, don't panic. Just move your meat to another hot part of the grill. If you're still getting flare-ups and are afraid that your meat might burn, retreat to the lower-temperature zone. If your grill doesn't have a lower temp, try stacking any meat that needs a break from the heat on top of one that doesn't.
Forgetting the Post-Grill Marination: Instead of taking meat from the cooker and putting it on a dry cutting board, I paint a layer of glaze or barbecue sauce on the board. I drizzle on oil and add salt, pepper, herbs, and things like green apple, garlic, jalapeno, lemon zest grated on the Microplane.
Running Out of Fuel: Be prepared with more than you think is enough! The last thing you want is to be caught with half a tank of propane or too little charcoal.
And check out Great Grilling That's Also Good for You.
In honor of Memorial Day, we at Serious Eats got eight hot grilling tips from Adam Perry Lang, a remarkable chef and grill master. Adam opened Daisy May's BBQ in 2003, which has shocked those who thought outstanding barbecue couldn't exist in Manhattan. He told us the wrong ways people try to grill and how to make them right.
8 Wrong Ways to Grill From Adam Perry Lang
Using a Flimsy Grill Brush: Invest in the sturdiest one you can; one with heavy tines (the coarse brush hairs) that won't fall out. In this case, price doesn't always indicate quality. Just get a sturdy-looking one, not necessarily a fancy one.
Using Dull Spices: Don't ruin a great cut of meat with dull spices. Buy small amounts and buy them fresh (and often). Try anything from Ancho or Hatch chile powder to coarsely ground fresh black pepper, apple juice, or bourbon.
Cooking Meat on the Wrong Heat: Tougher, collagen-rich cuts should be on a relatively lower indirect heat. Collagen is the tough stuff that converts to gelatin when it’s cooked right and gives barbecue that stick-to-your-ribs luscious texture. Meat with a lot of intramuscular fat (the marbling), on the other hand, should cook on direct heat. Lean cuts of chicken are actually best on moderate heat.
Not Soaking Wood Chips: Often, the wood you're using will be too dry, which won't release that beautiful smolder. The water slows down the burn because the water has to cook off before the wood around it ignites. While this is happening, you get just the right amount of smoke.
Removing Corn From Its Husk: When grilling corn, leave the ear in its husk. This ensures that the corn will stay sweet and juicy throughout the cooking process.
Improperly Extinguishing Flare-Ups: Some chefs are very averse to them but, hey, they're inevitable, so just embrace them. Whatever you do, don't try to extinguish them with water. You wouldn't put out a grease fire with water, right? When you see an unwanted flare-up, don't panic. Just move your meat to another hot part of the grill. If you're still getting flare-ups and are afraid that your meat might burn, retreat to the lower-temperature zone. If your grill doesn't have a lower temp, try stacking any meat that needs a break from the heat on top of one that doesn't.
Forgetting the Post-Grill Marination: Instead of taking meat from the cooker and putting it on a dry cutting board, I paint a layer of glaze or barbecue sauce on the board. I drizzle on oil and add salt, pepper, herbs, and things like green apple, garlic, jalapeno, lemon zest grated on the Microplane.
Running Out of Fuel: Be prepared with more than you think is enough! The last thing you want is to be caught with half a tank of propane or too little charcoal.
And check out Great Grilling That's Also Good for You.
