Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
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When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.
Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.
Eating coals of fire has always been one of the sensational feats of the Fire Kings, as it is quite generally known that charcoal burns with an extremely intense heat.