The Art of Manliness #612: Grillmaster Secrets for Flame-Cooked Perfection
May 20, 2020
Join Matt Moore, a food writer and grilling expert behind 'Serial Griller,' as he shares his adventures discovering grilling secrets across the nation. Discover the importance of the Maillard reaction for perfect browning and tips for choosing the right fuels and tools. Moore spills his surprising burger and steak grilling techniques while ensuring chicken stays juicy and fish doesn’t fall apart. Plus, he unveils a mouth-watering grilled peach cobbler recipe that will elevate your summer cookouts!
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Matt Moore's Grilling Journey
- Matt Moore traveled 10,000 miles across the US, interviewing various grill masters for his book Serial Griller.
- He met diverse individuals, from scientists like Meathead to chuck wagon cooks like Jerry Baird.
The Science of Browning
- The Maillard reaction, a chemical process between amino acids and reducing sugars, creates the desirable browning and flavor in grilled food.
- Browning enhances savory, umami flavors in grilling and other cooking methods like baking bread and brewing beer.
Dry Food for Better Grilling
- Pat your food dry before grilling to promote the Maillard reaction.
- Excess moisture hinders browning and flavor development, especially during the initial high-heat searing.
