You tell your landlord that you have a dog?
Gotta share my jerk chicken wings recipe for a charcoal grill (you can use gas if you want):
a half cup of jerk seasoning (or make your own)
pinch of ginger powder
1/4 cup of brown sugar
1/2 cup of soy sauce
tsp of BBQ sauce (or make one with ketchup and brown sugar) OR you can use crushed pineapple
Mix soy sauce, jerk seasoning, ginger, bbq sauce, brown sugar.
Pat chicken wings dry with paper towel.
Rub marinade into wings thoroughly leaving a bit for basting.
Stab wings with knife. Rub more.
Marinade in fridge for 30 - 60 minutes.
Bring wings to room temperature.
Fire up grill, sear both sides, each for a minute. Move to edges of grill where indirect heat is. Cover for 8 min, basting every 2 minutes, flip, cover for 4 minute, basting every 1 minute.
Transfer to plate, lightly tent with foil for 5 minutes to redistribute the juices.
These will blow your mind.
Option: baste with pinepple juice or some crushed pineapple.
I always cook meat at room temperature. It's easier to figure out times and internal temperature. Cooking them too cold will make the cooking time longer and dry them out more easily. At high heat on an open flame, it's not such a big deal as they'll come to the right temperature really fast but I'm particular about the steps.
It's kinda like roasting a chicken. Leaving it to get to room temperature will give you more even cooking throughout. It's safe as meat takes a few hours before the yucky stuff starts multiplying. I'm not saying to leave it in the hot sun for hours. Just put them on the counter for 20 minutes or so. Honestly you don't even need to marinate in the fridge but I find people tend to forget about meat if it's out before a bbq or things get delayed. Don't want that meat sitting out or contaminating other things when there are guests around. Room temp dry chicken skin also gets crispier without the shock of the high heat on cold flesh.
Same goes for steak and pork. Close to room temperature is ideal.
yes, smart-ass. there's a dog downstairs and he likes dogs
I'll try that. I don't have a problem if I have the right pans (cast iron basically).
I also have read that it's a myth that salt pulls out the moisture before the sear. I'm sure it doesn't pull enough even if it does suck out some. Also saw that avoiding metal tongs is just people being super particular and doesn't make a difference.
The Maillard reaction (/maɪˈjɑr/ my-YAR; French pronunciation: [majaʁ]) is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.
Vitally important in the preparation or presentation of many types of food, it is named after chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.(p79)
The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels), as the amino groups are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, acrylamide can be formed.
In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds flavor scientists have used over the years to make reaction flavors.
Same goes with turkey. You will find the perfectly brined, seasoned and evenly cooked turkey at my place. I don't understand the whole dry strings of meat turkey. Even my turkey tips are edible. I've definitely roasted chicken the past straight from the fridge and it takes longer, the outsides dry up more than the insides.
I do what Thomas Keller tells me basically.
Hm. Well, I take it off open flame and use indirect heat to finish my bbq meats except for steak.
qftsame here. Sear and then move to indirect heat. Except i also do it for steak.
Ionno. Letting meat sit works for me. 30 to 60 is ideal for me but I tell people 20 to 30 in case they get weird about leaving it for an hour.