King and Queen of the Q Grilling Guide
Cuts from the loin are their moist and succulent best when served with a rosy centre.
Brine 'n dine! Brining, the process of soaking meat in a seasoned saltwater bath, adds loads of flavour and moisture to lean meats.
Nothing beats a thick, lean, boneless loin chop grilled to perfection! Start with a minimum 1" thick chop. Sear chop on both sides to form a caramelized crust that adds taste and texture. Finish over medium heat.
If you've never made pulled pork before because you thought it was too tricky to prepare, this recipe will show you how simple, not to mention mouthwatering, it is.
Enough with the drama! Avoid flare-ups by cooking sausages slowly over a low flame. And, to keep juices in, do not pierce their skin.
When cooking meat that’s been stored in the refrigerator remember to bring it to room temperature prior to grilling (30-60 minutes). Doing so prevents the outer portion of the meat from drying out, giving the inside a chance to cook through.
Avoid serving your guests burnt offerings by being organized. Make sure you have everything you need close at hand before you start grilling.
Want ribs that rock? Removing the membrane helps produce mouthwatering, fall-off-the-bone ribs by allowing seasonings and sauces to permeate the meat. Low, slow cooking helps too!