Tips & Tricks: Residual Heat
It needs to be considered,and given due consideration particularly when cooking beef, lamb, venison and other meats that you don’t want overcooked. Taking meat from the grill, it...
Tips & Tricks: The Importance of a Lid
A grill with a lid is not essential but it certainly helps and if you do not have a lid, maybe improvise with an upturned grill pan. Particularly when you have moved food to the ed...
Tips & Tricks: You have to have a bit of fat
It carries flavour and helps prevent the meat from drying out in the cooking process. No one wants to eat a lump of fat. I have seen people do it and wonder how. However a chicken ...
Tips & Tricks: Smoking, very briefly
Meat not drugs or fags or anything else you shouldn’t be. Smoking meat can totally transform a piece of meat and with a bit of practice you will become an expert and wow your fri...
Tips & Tricks: Keep it Moist
When cooking low and slow for example ribs, or a larger joint that is going to be cooking for 3+ hrs you may want to spray it with a mix of water and vinegar. A pump action garden ...
