Believe it or not the vents are really important when it comes to grilling. So, it is really important to know how to use your charcoal grill vents. I know this may seem odd, but a grill with open vents cooks hotter than a grill with them closed. If you had your vents all closed it would actually shut down the heat. So, knowing how to use your vents is really important.
Before you even start your coals up, open the bottom vent fully. When the coals are ready and you have the meat on the grill, place the lid on and open the top vent fully as well. The air flows in through your bottom vent and out through the top. The top vent on your charcoal grill is used to keep heat and smoke in, or allow it to escape.
Adjusting the bottom vent will reduce the heat and also extends the burning time of your charcoal. If you close the bottom fully or too much you are going to put out the fire.
Ever thought of aging your meat? Visit >> Should You Age Your Meat
Monday, April 29, 2013
Thursday, April 25, 2013
Should You Age Your Meat
Many people think about aging their meats. The reason for this is the meat becomes a lot more tender. Aging allows the enzymes in the meat to soften all of the connective tissues, which in turn makes the meat more tender.
If you plan on aging your beef you should keep it at 34 to 38 degrees Fahrenheit. This is the perfect temperature to keep the beef from freezing because freezing the meat would inactivate the enzymes that are needed to break down the connective tissues. At a higher temperature you would just be introducing bacterial growth.
Want to know why certain cuts of meat are more tender? Visit >> Why are Some Cuts of Beef More Tender
If you plan on aging your beef you should keep it at 34 to 38 degrees Fahrenheit. This is the perfect temperature to keep the beef from freezing because freezing the meat would inactivate the enzymes that are needed to break down the connective tissues. At a higher temperature you would just be introducing bacterial growth.
Want to know why certain cuts of meat are more tender? Visit >> Why are Some Cuts of Beef More Tender
Why are Some Cuts of Beef More Tender
There are several reasons why certain cuts of meat are more tender than other cuts. The reasons can be the area in which the meat is cut from, the age of the animal, and the amount of activity the animal had. So, a fat lazy cow will be pretty tender.
Basically if the area in which the meat is cut from is an area on the animal which wasn't exercised much, it will be a lot more tender. If the animal was exercised heavily, it will have a lot tougher meat. Kobe beef cattle from Japan are actually massaged. What this does is reduce the stress and loosens them muscles making for tender cuts of meat.
So, if you want a tender steak, don't go with old, heavily exercised beef cattle, stick with the fat, lazy ones. Want to know how the freezer life of beef compares with chicken? Visit >> Freezer Life of Chicken vs. Beef
Basically if the area in which the meat is cut from is an area on the animal which wasn't exercised much, it will be a lot more tender. If the animal was exercised heavily, it will have a lot tougher meat. Kobe beef cattle from Japan are actually massaged. What this does is reduce the stress and loosens them muscles making for tender cuts of meat.
So, if you want a tender steak, don't go with old, heavily exercised beef cattle, stick with the fat, lazy ones. Want to know how the freezer life of beef compares with chicken? Visit >> Freezer Life of Chicken vs. Beef
Thursday, April 18, 2013
Freezer Life of Chicken vs. Beef
Have you ever wondered which you can freeze longer, chicken or beef? Well, you can freeze beef for longer periods of time. Chicken has a shorter freezer shelf life than beef because it has a higher ratio of unsaturated fats to saturated fats.
Unsaturated fats are more likely to turn rancid because of oxidation. The reason for this is that there are more hydrogen sites in unsaturated fat in which oxygen can attach. Beef is a lot higher in saturated fat than chicken, and it has almost no open spots.
So, the moral of the story is do not freeze your chicken as long as your beef, it won't last as long in your freezer. Ever wonder if you should salt your steak before cooking? Well, find out the answer here >> Should You Salt Your Steak Before Cooking?
Unsaturated fats are more likely to turn rancid because of oxidation. The reason for this is that there are more hydrogen sites in unsaturated fat in which oxygen can attach. Beef is a lot higher in saturated fat than chicken, and it has almost no open spots.
So, the moral of the story is do not freeze your chicken as long as your beef, it won't last as long in your freezer. Ever wonder if you should salt your steak before cooking? Well, find out the answer here >> Should You Salt Your Steak Before Cooking?
Monday, April 15, 2013
Should You Salt Your Steak Before Cooking
There are many schools of thought when it comes to whether or not you should salt and pepper your steak before cooking. Some will say to salt prior to cooking and others will say to wait until after cooking.
Salt will draw liquid from your steak. So if you are cooking a steak in a pan the liquid will start to boil and give your meat a color and/or texture you may not want. If you are looking to get a salty flavor into the steak you would have to puncture the meat. You really don't want to do that since that will let all the juices out.
So, if you are looking for a salt flavor in you steak it is best to salt both sides of your steak right before you serve it. One other thing to note if you like to pepper your steak. Do not pepper it if you plan to cook your steak in the pan. Pepper has a tendency to get bitter if it is scorched by high heat.
Wondering why your steak tastes different the next day? Visit >> Why Does the Flavor of Beef Change
Salt will draw liquid from your steak. So if you are cooking a steak in a pan the liquid will start to boil and give your meat a color and/or texture you may not want. If you are looking to get a salty flavor into the steak you would have to puncture the meat. You really don't want to do that since that will let all the juices out.
So, if you are looking for a salt flavor in you steak it is best to salt both sides of your steak right before you serve it. One other thing to note if you like to pepper your steak. Do not pepper it if you plan to cook your steak in the pan. Pepper has a tendency to get bitter if it is scorched by high heat.
Wondering why your steak tastes different the next day? Visit >> Why Does the Flavor of Beef Change
Why Does the Flavor of Beef Change
Have you ever noticed that the flavor of leftover beef changes considerably from the prior day? I certainly have. When you refrigerate beef the flavor will change; and it is a very noticeable change. This change in refrigerated beef can happen within only a few hours too.
The reason is the beef fat. Fat is the main source of flavor in beef, and it is what produces the change in taste. The off flavor of the beef is caused by the heating of the meat, which causes oxidation of the fats.
So, know that if you do have a lot of left over beef, it is not going to taste anywhere near as delicious as it did on the first day. Want more beef facts? Did you know that: Cooler Meat is Tougher Meat?
The reason is the beef fat. Fat is the main source of flavor in beef, and it is what produces the change in taste. The off flavor of the beef is caused by the heating of the meat, which causes oxidation of the fats.
So, know that if you do have a lot of left over beef, it is not going to taste anywhere near as delicious as it did on the first day. Want more beef facts? Did you know that: Cooler Meat is Tougher Meat?
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