Instead of saying that something is no big deal or someone is “all bark and no bite,” Italians say it’s “all smoke and no roast.” Of all the things that people grill, meat is the most common—and the most commonly messed up! We’re going to fix that once and for all, so your burgers will be perfect, your steak will cut like butter, and your pork chops will be to-die-for delicious. The most important thing to remember is that you’re not always going to cook everything over high heat. As my Joe says, “Take it nice and slow.” It’s called “grilling,” not “burning.” THE TRUTH ABOUT TENDERIZING One of the biggest mistakes people make is trying to tenderize their meat in all the wrong ways. When I see someone pull out a metal hammer that looks like a medieval torture device and start hacking away at the raw steak, I cry a little inside. Believe it or not, tenderizing has nothing to do with hitting anything. There are four main ways to truly tenderize meat: A) cooking it with moist, low heat for a long time to break down the tough parts; B) letting the meat tenderize naturally as its enzymes change, like butchers do by dry aging beef, but that takes about twenty days to work; C) using an actual tenderizing tool that looks like a metal spike to poke into meat to break up the gristle, but doing this also breaks the muscle and creates holes to let moisture escape; and D) choosing a good, tender cut to begin with.
What do You think about Fabulicious!: On The Grill?
