Do you want to become a masterful chef but you don’t know how?
Do you want to be called the next Bobby Flay?
Grilling is a cooking method that uses direct heat (meat placed within inches of hot coals or gas flames) where the food is cooked at temperatures in excess of 400 degrees. Items such as fish, veggies, steak, hot dogs, chicken, and hamburger are cooked quickly. Often the meats used in grilling will be prepared with a marinade of liquids and spices.
Now imagine the exact opposite and you have barbeque cooking. Barbecue cooking is done over smoldering wood. This technique allows the meat to be simultaneously smoked (giving it a distinct flavor) and cooked (by indirect heat). Temperatures rarely, if ever, exceed 250°F and cooking time is measured in hours versus minutes. Burgers, steaks and hotdogs are not food for barbeque style cooking. Most often you will find larger cuts of meat used such as whole hogs, pork shoulder, beef brisket or ribs. Barbequing favors seasoned rubs in lieu of a liquid based marinade.
– A brief history of grilling
– Grilling vs. BBQing
– How to be an excellent chef/griller
– Some excellent grilling recipes
– And much, MUCH more!
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