The Secret to Fantastic Grilling: Heat Control
Imagine your first bite of your first grilled steak of the season—the crunch of the crust, that miraculous mélange of caramelized steak juices and simple seasoning, the cascading bursts of flavor and seductively tender texture that captivate all of your senses.
Now, are you saying to yourself, “That doesn’t sound like the steaks I grill.” Or, “Oh come on, you can only get a steak like that in a steakhouse.” Or, “Crust? What crust?”
If so, gather ‘round. You need the inside skinny on heat control.
In a real sense, heat is as much an agent of flavor as salt or pepper. Without it, you cannot sear properly to get the crispy crust you love to crunch—on your steak’s exterior or anything else you grill.
When you master your control of heat, you will be master of your grill.
Read on about heat control >>
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