11
Searing
Searing meat is all about creating a avor “crust” and capturing internal juic-
es so meat remains moist on the inside and every bite is delicious. Whether
you’re grilling a steak with direct heat or slow roasting a pork shoulder,
getting a good “crust” on the outside of the meat as soon as possible will
help to ensure the avor and the moisture remain inside. What is the crust?
Natural proteins and sugars drawn to the surface of the meat react to tem-
peratures in the “Searing Range” of 300°F and above. Searing creates what
is also known as “The Maillard Reaction”. The RED
®
Infrared cooking system
produces the perfect searing temperatures when infrared energy impacts the
surface of the meat. Here’s a good searing tip for you to experiment with:
Use a little coarse salt on your steaks, chops and roasts – this helps draw
proteins to the surface of the meat – and when they get hit with the infrared
energy this surface will sear and create that delicious crust you love to taste.
On a turkey or chicken use a light touch of oil on the skin for the same
effect. Sear the meat on the RED
®
infrared burner using a higher setting and
then lower the burner setting to nish cooking. You may even want to use
aluminum foil to “hold” cooked food on the warming rack as you prepare the
additional courses.
Grill or BBQ … what’s the difference?
These words are often used interchangeable, but there is actually
quite a difference. Grilling involves cooking your meat directly over
high heat. Grilled foods are generally smaller pieces of meat and
vegetables that make their way to the table faster. Barbequing is
a slower way of cooking large portions of meat. It takes time, but
your end result is tender and juicy. So grill it fast or ‘Q’ it slow…
either route takes you to a mouth-watering meal.
Grilling the Perfect Burger
Ground beef with a 20 percent fat / 80
percent lean ratio is best for a juicy burger
with a good, meaty texture.
• Form patties with gentle pressure
and don’t over-pack.
• Form a slight depression in the
middle of the patty so the edges
are slightly thicker than the center.
This will produce a less-round, more
evenly-cooked patty.
• Patties should be no more than 8 oz. and ½ inch thick.
• Set RED
®
to Grill and cook for 3 to 4 minutes per side until the
meat is no longer pink or when a thermometer inserted from the side to
the center reads at least 160°F.
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