In the early days of barbecue, when a brisket was a bit more affordable than a chicken breast, the meat was typically pulled from the ribs and smoked in the back of a smoker.
But that was long gone.
Now, with brisket becoming more and more expensive, most cooks will grill their own brisket, often with a combination of smoke and water.
But what about the meats that you can buy at the grocery store or in the deli aisle?
Is there any benefit to the grill?
The answer is yes.
The grill is a very efficient way to cook your favorite meats, whether they’re chicken, beef, pork or lamb, says Dave McLean, owner of the McLean Grill and Barbecue in the Washington, D.C., area.
If you can afford it, a grill is probably the way to go.
“It’s a lot less expensive than what you’re going to get in a conventional grill, which is just a lot more expensive,” McLean says.
“You’re getting the same heat, same flavor and same sear time.
So that’s what’s great about it.”
So how do you get started?
A grill is just one way to grill, McLean explains.
You can buy a charcoal grill, an aluminum grill, a wood-fired grill, or even an electric one, but it’s best to buy your meats from the local grocery store.
That way, you’re getting quality meats that won’t cost you a fortune.
“We try to use a lot of the ingredients locally,” Mclean says.
“Grilling is about more than just cooking,” McLeod adds.
“It’s about getting the best flavor and the best sear time possible.”
The best thing about cooking is getting the right flavor, and you want to get the best results.
McLean uses a combination to keep his brisket from spoiling, and he makes sure that every ingredient has been selected.
He adds that the best barbecue is cooked by hand.
The key is to keep the meat dry and moist so that it can be pulled out with a good, even touch.
The more you touch it, the better the result.
So why not try a grilling technique you already know?
If you’ve ever tried grilling with a slow cooker, you know how it tastes.
Mclean and his wife have grilled meat in the slow cooker for years, and McLean’s technique is just as effective.
The only difference is that it’s done by hand, and they don’t have to buy expensive equipment.
“There are so many other things you can do with your grill, so it’s just about being creative,” McLaren says.