Clean up your barbecue, and other hot holiday tips from Alton brown.
If there’s a barbecue tip to remember this memorial day weekend, it should be: fire is bad.
Food historian and scientist Alton brown told NPR’s Scott Simon: “fire is bad for food.”
“[flames] produce soot and deposit various chemicals, which is not very good for us. The last thing you really want to see is a real flame when you’re licking your food on the grill, “brown said. It is known for its science of performing various food programs.
Brown is also a barbeque (” I grill, so I am, “he says), with seven grills. So when you’re talking to brown about a backyard picnic, make sure you know the difference between a barbecue and a barbecue. Brown pointed out that barbecue is a meat product produced by long, slow cooking and exposure to large amounts of smoke, usually part of a pig. ”
Brown also Shared some other expert tips to make sure that this weekend’s barbecue is a “beautiful perversion” of heat and smoke that won’t turn your diet into a fire disaster.
Alton brown’s cleaning your barbecue technique.
For all diners
– clean up your barbecue. Don’t be lazy and think that the remnants of your last picnic will give you something special. Brown says a clean grill helps to deliver heat to your food.
For meat eaters
– bring the meat to room temperature before the barbecue. When you put a steak or hamburger straight out of the fridge on the grill, brown says, “inside of the meat” has a “longer heat travel”. Remember: the longer the time on the grill, the drier the meat. Therefore, take out the meat about an hour before baking to minimize cooking time and maximize the juice.
– salt the meat before the barbecue. “A lot of schools think it’s blasphemy! Brown conceded. But he still sprinkled jewish salt on his meat an hour before the barbecue. The salt, he says, helps extract water-soluble proteins, producing better bran and “black, golden-flavoured coatings”.
– dry and lightly fry the meat before grilling. Brown recommends making sure your meat is “backbone” and that there is little liquid on the surface before cooking. Extra water is used as an insulating layer to extend the cooking time. So don’t marinate a piece of meat and pat it on the grill immediately, brown warns. But the light coating of oil “helps to get the heat” and “lubricate the grill grate”.
– keep moving. Take a little dance on the grill with a steak (and, of course, a clamp). Brown flipped, rotated and rotated his average steak about four times. “If it looks like overcooking, I’ll move it,” brown said. “I always make sure that part of my grill is hotter and the other part less hot.”
Fish eaters
Brown maintains a barrier between the heat of the grill and the tender meat of the fish. Like other meats, he recommends putting fish at room temperature and using a brush before baking.
vegetarians
“Vegetables are more tolerant,” brown said. “They did it when they were gentle.”
Gas or charcoal?
“I have the gas for the weekend,” said brown. “when I’m in a hurry, there’s charcoal, when I really want to cook.
Best roasted fruit?
Peaches are brown’s favorite. He divided the fruit in half and then gently brushed the cut meat before he burned it. Then he turned them over and brushed them with honey and bourbon, allowing them to “penetrate” before they were eaten with ice cream. Brown also recommends barbecuing pineapple, banana, papaya and mango.

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