BBQ Like A Pro

Chef Nazri Jame­son, of the Beard Broth­ers’ BBQ shares what makes his meats so good and how we can do it our­selves at home

Women's Weekly (Malaysia) - - CONTENTS -

Tips from a grill ex­pert for a su­perb back­yard cook­out

QUAL­ITY OF MEAT

“The first thing any­body should look into when plan­ning to smoke their meats at home is the qual­ity of the meat. You don’t want to use some low-grade qual­ity meat. It doesn’t mat­ter where the meat is from, just make sure it’s of good qual­ity.” QUAL­ITY OF WOOD “The qual­ity of the wood you use is equally im­por­tant. First, be sure that the wood hasn’t been left to soak in a pud­dle or is wet. It’s cru­cial that the wood has un­der­gone a kiln-dry­ing process. Kiln is a term where you dry age the woods.” SPICE AND EV­ERY­THING NICE “Salt and pep­per works just fine but if you want to bring out the ro­bust­ness in a meat, adding some spices would re­ally help el­e­vate its flavour. Do some ex­per­i­ment­ing. You’ll dis­cover how you’d like your meat.” PUT IN THE HOURS “When you season your meat, it’s about the size and how much fat there is. If it’s big, you might want to season a bit longer. If it’s small, sea­son­ing it for too long may make it salty. So about an hour-and-a-half to two for smaller meats.”

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