Broil King: COOKING TECHNIQUES THAT MAXIMIZE YOUR MEAT’S FLAVOUR

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When it comes to cooking meat there is no mistaking the unique taste that grilling offers aspiring chefs. In fact research shows that flavour is the primary reason why people love to barbecue. While the thought of slapping a strip loin steak, baby back ribs, or salmon fillet on the grill still makes any meat lover salivate, the following cooking techniques will take your meats flavour to another level:

Turn your gas grill into a smoker: Combining the cooking power of a Broil King gas grill and the right tools allows you to add the smoky flavour of hickory, mesquite, and whiskey to your meat without purchasing a smoker. When you smoke a cut of meat, give it plenty of time so it can absorb the flavour. Soak the wood chips in water for at least half an hour and then drain them. There are several different types of Broil King wood chips available. Use a stainless steel or cast iron smoker box placed under the cooking grids so the chips will smolder and smoke.

Planking: Cooking meat and seafood on a wooden plank is a simple technique that will give your meat additional flavour. Broil King offers cedar, maple, and oak wine barrelgrilling planks. Just soak the plank in water, juice, or beer for an hour and pat it dry. Place the seasoned meat on the plank and then onto a medium low-temperature grill.

Here is a recipe from the grilling experts that will let you test out the new techniques:

Ingredients:
1 6lb salmon filet, skin on
1 untreated cedar plank, sized to accommodate salmon fillet

Asian Ginger Marinade:
¼ cup white wine
1 tsp Asian chilli sauce
1 orange, finely grated zest and juice
1 tbsp sesame oil salt and pepper to taste
1 tsp ginger, grated
1 tsp honey
1 tsp Asian chilli sauce
salt and pepper to taste

Directions:
To begin with, soak a cedar plank in a container of water for at least an hour. You may need to place a weight on top to keep the wood immersed.
Meanwhile, combine ingredients for marinade in a large, flat shallow glass dish and marinate the salmon fillets, skin-on, in the refrigerator for half an hour. Preheat barbecue on HIGH for 10 minutes.
Pat dry plank and oil the upper side. Place plank directly on the grids and heat with the lid closed until the plank begins to smoke. Place the salmon, skin side down in the middle of the plank and grill until just opaque at the thickest part. A 6 lb. fillet may take 30 minutes.
For more recipes and tips visit www.broilkingbbq.com

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