Fri, 1 August 2014
Whole Beef Tenderloin on the Grill
1. Keep it slow and low. The thing that sets real barbecue apart from grilling is the low temperature (about 200–220˚F | 95–105˚C) and the long cooking time (3 or 4 hours for chicken and as long as 18 to 24 hours for a big beef brisket). This technique allows the fibers in the meat to gently break down over time, creating the melt-in-your-mouth texture of real barbecue.
Category:grilling -- posted at: 12:14pm PDT