A question for many, a knowledge for us. Well, here it comes!
This can be done through 2 cooking techniques. The first is the best known, that is barbecuing, preferably on the griddle or grill of a kamado bbq, but another bbq is also allowed. Roasting can also be done on a spit, also called a rotisserie. And if you choose to use a grill, preferably use a cast iron one, it will give you those wonderfully thick maillard stripes on your products.
The 2nd technique is to roast seeds and nuts. Do this in a dry, preferably cast iron pan or grill on medium heat. You can use charcoal or briquettes. You can choose to rub the pan with a little olive oil, so nothing sticks and you also get a better taste.
This cooking technique is very similar to roasting, in fact it is the cooking/browning of your dish. The product is heated directly or indirectly with powerful radiation/contact heat. If you do it right, this results in super tender meat, with a delicious grill and/or smoky flavour.
For the very best chef-worthy results , monitor the core temperature. You can try this with your fingers, but it is better to use a (digital) core temperature meter. This way you can be 100% sure that your meat won’t get too hot, dry, raw or tough.
Unlike a true French chef, who uses quite a few packets of butter for a delicious taste, roasting and grilling products is very good for your health because it is a relatively dry preparation.
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5.0 from 1 vote A delightful idea โ a hand-filled bread, baked on cast iron, full of spicy minced meat and fragrant wild herbs. This is the kind of dish you make on a lazy Sunday afternoon when the fire is gently glowing and time seems to stand still. Think:
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4.8 from 4 votes These Mexican carnitas were created by BBQnoeier โ founder of Grill Bill and co-owner of Smokey Bandit โ and combine slow cooking with an irresistible crispy bite by grilling in beef fat. The 4 kg Heydehoeve Boston Butt, sourced from sustainably raised pigs, forms the juicy
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