Just a short tip on some grilling techniques.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":22061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[655,1061],"class_list":["post-22060","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-grill","tag-short-ribs"],"yoast_head":"\n