Thursday, April 25, 2024
HomeFoodShort Ribs and Vegetables

Short Ribs and Vegetables

Just a short tip on some grilling techniques.

When possible, use the different layers of the grill to help control the heat and cook times. In the picture above, you can see that the vegetables are on top while the meat below gets a good sear.

What you don’t see, after the meat is seared and almost done cooking, I switch the locations of the vegetables and the meat. That way, some of the fatty goodness drips onto the vegetables to give them that extra flavor.

This also allows time to cook down those connective tissues in the meat. The high sears can’t do it so it needs to just cook a little longer to break them down.

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Edel Alon
Edel Alon
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.


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