loading

tom ryder gets grilled: a self-professed \"barbecue geek\" shares his backyard bbq secrets.

by:Longzhao BBQ     2020-06-15
It is understatement to say that Tom Ryder takes the barbecue seriously.
Our first conversation on this topic started with him and he warned me not to throw the terms \"barbecue\" and \"barbecue\" together without distinction as they are actually two
The former president of the Reader\'s Digest Society explained that the barbecue \"cooks directly on the fire in a short period of time;
The barbecue consists of using smoke as a cooking and seasoning, and cooking with indirect heat for a long time. \" [
Slightly] Illustrations
He would know.
It was a man who had spent a holiday weekend and he manipulated a device that could run slowly
Cook the Easter ham at 150 degrees in the evening.
He tasted the barbecue in China and traveled long distances in Texas to find the best barbecue in the state (
His first-hand report was published on RDLiving. com).
If these ribs alone don\'t make him a grilland-
The master of the grill, other works of the culinary circle include serving as a judge in the famous Memphis plum barbecue competition and serving as the chief food critic of the cooking Hall, A chain of four Connecticut restaurants owned and run by Ryder\'s wife and son.
My plan is to use this strong BBQ background to provide
Become a summer chef and become a guide to the best equipment for backyard cooking.
When I tried to bake Ryder, the idea was gone.
Grill with infrared technology.
A silence.
\"I don\'t know anything about it,\" he concluded . \"
\"The most important thing for me is intelligence.
\"It turns out that bad backyard cooking is more about mental error than about inadequate equipment ---
This brings us back to the difference between a barbecue and a barbecue.
\"The most common mistake in cooking on fire is to heat cooking directly when you shouldn\'t,\" Ryder said . \".
\"It burned the meat outside and gave birth to the meat inside.
\"The size and thickness of the meat is the determinant of Direct.
Indirect questions
Thick burgers, steaks, pork chops and even chicken should be cooked away from the fire and then scorched over the flames at the end of the cooking.
\"Some chefs prefer Brown at first,\" Ryder notes . \".
\"But it might seal in the juice and seal the smoke so I did it at the end.
\"Another bad action the newbie does is apply the meat with sauce before putting it on the grill ---
A reliable road to burnt meat.
\"It\'s OK to cook a little bit in the sauce, but only if you brush it at the end and look closely at it,\" said Ryder, who said add wet pecan fries to the fire, putting the meat aside from the fire and closing the grill for 10 or 15 minutes is a better option to add flavor.
\"Then grill quickly as usual because the meat won\'t cook too much.
\"The Ryder family completely gave up charcoal and cooked on wood ---Pecans and oak trees-
In a simple, non-
Which set is the gas grill-
Tom Ryder highly recommended it.
But for those of us who have already invested in the gas grill, he suggested a workaround.
He said: \"You can make some smoke on the gas grill by taking the aluminum foil of double thickness, putting some wet pecans on the grill, and then putting it on the fire.
\"They start to darken and create smoke in your gas grill so you can cook part of the effect on the wood.
\"Of course, you just need to light one of the two burners to cook under indirect heating
Grill and place the meat on an unlit burner. [
Slightly] Illustrations
Better yet, you can go to the cooking room without the chef\'s apron at all, where the pork shoulders are smoked on oak and pecans for 14 hours until \"they are turned into truly magical
\"Even this newbie can accept such advice.
Related article: summer recipes for RYDER pork friction ingredients [
Slightly] Illustrations
* 1/2 cup Jewish salt * 2 tablespoons coarse ground fresh black pepper * 1 tablespoon cayenne pepper * 1/2 cup brown sugar * 2 tablespoons garlic * 1 tablespoon onion * 1 tablespoon dry mustard tbsp cumin * 2 tbsp chili powder * 1 tbsp China 5-
The powder is rubbed well on the ribs, pork tenderloin, or pig shoulders, or spread a little on the pork chops an hour or more before cooking.
Maque Choux ingredients * 4 tablespoons butter * 1 cup chopped Vidalia onion * 1/4 cup chopped red bell pepper * 1/8 cup chopped pickled jalapeno * 6 ears fresh corn
Or 4 cups of frozen kernels)
* 1/2 teaspoon of Jewish salt * 1 cup of heavy cream (
Or half, milk or condensed milk if you choose)
* 1/4 cup of chopped fresh coriander Tabasco sauce tasting * 1 with black pepper.
Melt the butter with medium fire in a large enough pan to hold all the ingredients.
Add onions and bell peppers and fry them for five minutes.
Add the Mexican chili and fry it for another five minutes. 2.
Remove the corn kernels by carefully cutting down the corn cob to remove as much kernel as possible.
Then scrape the stick down and remove the \"corn milk \".
Add corn and corn milk to the pan and fry for five minutes.
Add garlic, salt and black pepper and stir fry for another five minutes. 3.
Add plenty of cream and cilantro and heat it up to a very warm but not boiling.
Seasoning, adjust seasoning, add Tabasco (optional).
Related article: best barbecue guide Tom Ryder--Also known as \"fat Tommy\"-
It\'s important to cook and have a barbecue.
* Favorite barbecue restaurant when not in Connecticut (
His wife and son run four barbecue shops.
: Blue Smoke in New York City, \"the best burger in Manhattan \";
Salt in Driftwood, Texas. ;
And Corky in Memphis, Tennessee.
* Best wood for tobacco and meat: pecans.
\"It adds a strong, non-spicy, smoky flavor.
* Favorite meat for barbecue: pig shoulder.
\"In the cooking room, we cook 14 to 16 hours on oak trees and pecans.
\"* Spices: five of salt, pepper and China --
Spice powder * The most common barbecue error: \"Apply sauce on the grill and throw the meat on the grill ---
It will burn the meat.
\"* Grill of choice: any old-
Old-fashioned kettle grill.
* Equipment: clean hands.
When baking on a particularly hot fire for a long time, \"gloves and some tools of length.
* Best test for \"generosity\": \"feel the space between thumb and index finger ---
This is a rare rebound in the middle.
For a simpler approach, cut into it.
Losing a little juice is better than eating raw meat.
Custom message
Chat Online 编辑模式下无法使用
Chat Online inputting...