Forget the CHILL before you GRILL

Greetings Carnivores,

Wow … where has the summer gone?

Most of the month of June and the better part of July were sort of non-summerish for this part of the country. Quite cool actually but, I’m certainly NOT complaining. I’ve never been much of a fan of the wicked humidity that goes hand in hand with the summer months here in Southwestern Ontario so, you’ll never hear me crying about the cool weather. As a matter of fact, I LOVE the Fall and Winter so, BRING IT ON!

Anyway … I digress, AGAIN 🙂

Today, I want to briefly touch on a very important cooking tip. This applies to all cooking methods but, here’s a catchy rhyme to help you remember:

FORGET THE CHILL BEFORE YOU GRILL

Now, I don’t want to “paint” an irresponsible picture here so, before I get started, the “chill” is necessary and … you must always marinate AND store (whether it’s wet or dry) in the fridge to make sure your protein doesn’t dance with the temperature (click here) “DANGER ZONE“.

If you’re not familiar with what the Danger Zone is, … it’s the temperature “zone” between which bacterial growth is potentially the most dangerous.

To avoid making yourself sick from food borne pathogens you must ALWAYS observe this “zone” as being between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)

Ok, … now that I’ve scared you with that bit of info, I’m now going to tell you …

FORGET THE CHILL BEFORE YOU GRILL.

Relax … I KNOW I’m contradicting myself but, the reason for bringing your protein to “room temperature” FIRST is so that your meat will cook more evenly.

Think about it folks … if the centre is colder than the outside, it’s just NOT going to cook at the same rate which, in turn equals unevenly cooked end result.

Trust me on this one … you’ll thank me later. 🙂

Ok so, … that’s it for today. Now, get out there and enjoy the rest of the summer grilling season but remember, … even if you’re not BBQing, the same “rule of thumb” applies to cooking anything …

FORGET THE CHILL BEFORE YOU GRILL

In the meantime, please stay tuned and … don’t forget to click “follow Blog via email” (CarnivoreConfidential).

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Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

8Comments

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1

John Spijkers on August 31, 2015 at 10:30 AM

Excellent tip Doug! I’ve always done this and even do it with chicken. What are your recommendations as to timing for various meats, fish, poultry and their respective thicknesses?
- 2
  
  Carnivore Confidential on August 31, 2015 at 10:53 AM
  
  Hi John. Nice to hear from you! I ALWAYS use a good digital read thermometer when I cook … the most important thing to remember here is “CARRYOVER COOKING”.
  I’m going to write a future post about this so, stay tuned.
  Hope retirement is agreeing with you buddy.
3

auntiedoni on August 31, 2015 at 4:27 PM

Right On, Doug! You’re so right about bringing a protein to room temp prior to cooking it. Not just grilling but broiling, frying, etc, it’s always a good idea, and an idea I always follow as well. A hui hou, until we meet, ALOHA!
- 4
  
  Carnivore Confidential on August 31, 2015 at 4:48 PM
  
  Thank yo so much Auntie … always nice to hear from you 🙂
5

thedeerslayerswife on August 31, 2015 at 8:39 PM

So glad to see it in print from someone whose advise I trust and value. I have discovered that it’s imperative to bring “delicate” cuts of meat like wild pork and venison tenderloins to room temperature before searing them. Overcooking would bring tears, cussing, and flailing of hands. Clearly, we are on the same page.
- 6
  
  Carnivore Confidential on August 31, 2015 at 8:51 PM
  
  LOVE the feedback and REALLY respect your opinion DSW … thx so much for chiming in 🙂
7

Debbie Spivey on September 1, 2015 at 6:10 AM

Yes, sir! 😉
- 8
  
  Carnivore Confidential on September 2, 2015 at 2:44 PM
  
  Nice to hear from you Debbie 🙂

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