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Sear-grill and gear grilling is a process of searing food items over high temperatures. Sear grilling can be achieved using a gas grill, charcoal grill, hybrid grill, or infrared grill where the below flame heats the grill grates to temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more ...
Recipes for charcoal grill-roasted pork loin, and French potato salad with Dijon mustard and herbs. Featuring an Equipment Corner covering kitchen twine, a Tasting Lab on Dijon mustard, and quick tips for gas grilling vs. charcoal grilling.
Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.
The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, simmering, shallow frying, stir frying, pan frying, browning, blackening, grilling, baking, braising, and roasting, and can also be used for flambéing. In addition, pots and pans can be placed directly on the cook surface, giving more cooking ...
A top-lit updraft gasifier (also known as a TLUD) is a micro-kiln used to produce charcoal, especially biochar, and heat for cooking. [1] A TLUD pyrolyzes organic material, including wood or manure, and uses a reburner to eliminate volatile byproducts of pyrolization.
Barbecue chicken consists of chicken parts or entire chickens [1] that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor.