Moist on the Grill, no longer an oxymoron
It’s getting to be grilling time. I grilled up some veggies and even did some sliders last week on my kick-butt Lodge cast iron mini grill (maybe a post on this later).
But now it’s time to get serious. Get out the gas (or coal) covered grill and throw down some fish and steaks and roasts and whatever-gets-in-my-way-too-slowly. But one of the problems with doing larger meats is that they dry out. Take, for example, turkey. Anyone who has had grilled turkey will agree that there is nothing like that roasty grilled flavor to complement the turkey meat. But they will also agree that they are impossible to keep moist. The fire just sucks the juice right out.
Enter this handy little device. Fill it with liquid and heat it with the grill. The liquid will evaporate, keeping the meat from drying out.
The other great thing about this device is that you can fill it with wine, beer, booze, infusions p0 like pine needles soaked overnight in water when you’re cooking a bird or fish. Adds some flavor in addition to moisture.
A word of caution though: don’t use with steaks or burgers. These should be grilled only when the coals are white hot and cover off to get a good sear, flipped once and eaten.
$30
