Fats Effect on Flavor
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This week Jay and Frankie are back talking Fat from Salt, Fat, Acid, Heat by Samin Nosrat. (Don’t forget to check out our previous episode from this series on Salt!) We dive into the wonderful world of fat and it’s effect on flavor and our cooking! Tune into the episode below.
We kick it off with highlights. Frankie gives an update on his super bowl experiment Tyrokafteri - a charred chili and feta dip from Steven Raichlen’s How To Grill Vegetables. Jay discovers a nearby international supermarket and scores some bone in pork belly and Asian style spare ribs!
BBQ Question of the week is, “How long can you hold meat using the keep warm function?” Apparently a decisive question, tune in and hear Jay’s take. Have you used this feature on your pellet cooker? What do you think?
Our Grill Coach recommendation this week is Jess Pryles’ Hardcore Carnivore line of seasonings. Keep it classic with the OG Carnivore Black or Red - or try something new with Hardcore Carnivore Sweet BBQ Rub!
After the break we dive into Fat! What is fat? Where does fat come from? What role does fat play in our cooking? How does fat effect flavor? We discuss this and so much more, tune into the episode below!
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As a grilling enthusiast, you should know that a clean grill is the key to delicious food. Wire brushes and stainless steel bristles are popular choices for effective cleaning, but not all grill brushes are created equal. In this Grill Coach guide, we'll explore the ins and outs of grill brushes, including the best overall options, bristle-free alternatives, and even grill rescue brushes for those tough, stuck-on food situations.