Visitors to the Char-Broil LIVE Community Forum can read every post on every topic on every board in every category. whew…that’s a lot of information about outdoor cooking! Because it’s such a friendly place some of the material is just good nature conversations and such. In amongst the photos of the latest meal, questions about cleaning and temperature settings for a smoker – some of the more seasoned cooks will share tidbits of information that are, well, building blocks of successful outdoor cooking.
Here are 3 from Ka Honu (it means “turtle” in the Hawaiian language)
3 comments (none of them original):
1. In general, fast cooking is best for thin cuts (usually chops and steaks). Sear, rest, and eat.
2. Slow cooking is almost always better for thicker cuts. Think prime rib and other roasts, not just pork shoulder/butt. Good delis and better restaurants slow cook their roasts for two main reasons – it allows you the same degree of “done-ness” all the way through the cut, even if it’s going to be served at an IT below that where connective tissue, collagen, and all that stuff melt. You also get far less moisture (and thereby weight) loss. Smart, those buggahs, eh?
3. Just because you can (cook using a less than optimal method) doesn’t mean you should.
You can join in the conversation about outdoor cooking – today.