četvrtak, 20. listopada 2011.

The Reason To Use Wood Chunks Or Chips When Barbecuing

Kolaci recepti-cake recipes: The Reason To Use Wood Chunks Or Chips When Barbecuing October 20, 2011
Filed under: Uncategorized — aaidjs @ 9:15 pm
Tags: Barbecue, Barbecue Grilling, BBQ, Charcoal, Cooking, food, Outdoors, Parties, Recreation, wood chunks. wood chips

There are very few people who don’t benefit from the taste of food on the grill and when you use wood chips or chunks, far more people can enjoy the flavors. Whether you use a charcoal or gas grill, flavors can be added in by utilizing wood chunks or chips through the cooking process. You fundamentally have two choices when using them. The one you end up picking will be determined by the quantity of the smoke flavor you would like to introduce in your food.

The most regularly used wood chips are hickory wood chips, which can be quite often used in combination with beef or pork. But, apple wood is likewise common for every kind of meat cooked on the charcoal barbecue grill. If you prefer a heavy smoky flavor, it is possible to put some of the chips or chunks directly on the fire. Of course, this is ideally suited for with a charcoal BBQ grill. Placing wood chips on the flame of a propane gas grill can produce flames that may cook the outside of the food prematurely, causing it to burn on the exterior while being still uncooked inside.

It’s best to soak the wood in water until they’re damp. Once wet, wrap them in heavy duty foil and soon after poking just a few holes in the foil to allow for the steam to escape, position them on the grill grate along with the meat. The steam will bring the taste from the chips or chunks and introduce it into the meat. If you slow cook the food using this method, you will definately get intense flavor. Just how much flavor will be determined by the number of chips used and just how long the meat is confronted with the smoke from the chips.

If you have never used wood chips or wood chunks before, it could take several times before you realize just how many you should use, how wet to make them and how many holes to poke in the foil. As you test out the process making use of wood chunks and chips, you may make adjustments to reach the volume of flavor that suits your own personal preference. While it’s actually a trial and error process, once you know the routine you need to utilize to obtain the flavor you would like, you’ll be able to easily replicate it every time you grill outside.

- Sent using Google Toolbar

SocialTwist Tell-a-FriendBookmark and Share
Objavi komentar


 Recept za orahnjaču i makovnjaču/kako je to radila moja mama/ Za tijesto ide:/ovo je za dvije savijaće/ 5     žumanjka 100 g šećera...