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4 Tips On How To Bring Out Slow Cooked Flavors On The Grill

Every foodie loves the slow cooked dishes with the meat almost falling off the bone and the rich gravy accompanied with it. Yet, if you have a small oven or a slow cooker that does not cater for a large number of people, this technique becomes completely unusable for large get-together and parties. Yet, what you might not have considered is using your barbeque grill to prepare your favorite slow cooked dishes with the addition of extra smoky flavors. The new age method of barbeque braising and some old techniques of indirect grilling are very handy to bring out slow cooked flavors on the grill.

The new age technique of Barbeque braising

In traditional braising the meat is first browned before adding the broth and aromatic ingredients and cooking it on the stovetop for several hours. In this situation, the distribution of heat is more even and the results are spectacular. However, in barbeque braising, you are essentially converting your grill to a temporary oven. You can use a heavy bottomed pot to slow cook the meat directly over the fire. However, with the grill method, you can brown the meat on open fire, which adds a little char on the meat. You can again, finish cooking the meat directly on the fire by glazing it with a special marinade. The result is a slow cooked flavor added with smoky grilled flavor and a saucy glazed finish on the meat. It is almost as if you triple the flavors of your dish with this technique.

Step by step procedure for Barbeque braising

•    Always start by putting on a dry rub on the meat. Pork and beef both go very well with tarragon and oregano infused seasoning rubs. For chicken, you can use cilantro, mint and dried herbs with sea salt and black pepper. Always use a little oil so that your rub sticks on the meat better.

•    Sear the meat on the hottest part of the grill to get an even brown crust on it. The herbed rub will add flavors while the smoke from the grill will enhance it.

•    Now you can transfer the meat in to a thick-bottomed pot. The pot should be placed on a lower heat on the grill. Add some meat broth or vegetable stock with aromatics such as cloves, cinnamon, garlic, and ginger. Cover the pot and let it cook on the coolest part of the grill for an even and slow cooking.

•    Once the meat is braised, remove from the liquid and quickly transfer them on direct heat over the hottest part of the grill. This is when you should glaze the meat with a savory marinade. Soy sauce- molasses, Worcestershire – sundried tomato paste are some incredible glaze choices to add that final layer of rich flavor to the meat.

Improving your skills on the grill

If you are new to grilling, try gas grills before charcoal grills. The gas grills are easier to control and you need to keep up with even heat distribution for this type of braising. However, charcoal grills are the ultimate choice if you are looking to add a smoky barbeque flavor to your slow cooked meat dishes.

Indirect grilling on a gas grill

To set up direct grilling on your gas grill, just turn on all of the burners on the grill. Let it heat up to 10 minutes and then go ahead with the searing of the meat on the direct heat. For indirect grill method, just turn on the burners at the extreme sides of the grill. Put the cover on your grill and let it heat up for q0 minuets. Check with the grill thermometer until it reaches 350 degree Fahrenheit. Place the pot on the unlit burners when you are preparing to braise the meat.