Anatomical cuts : the fillet steakSeptember 12, 2018
Let’s start by focusing briefly on the characteristics that distinguish an expert griller :
- Semi-professional equipment , approximately composed of a kettle and / or a gas-operated device with a lid and, in addition, a smoker ( bullet or offset that is). Chimney (or chimneys), pliers and brushes, fireproof gloves, instant and / or probe thermometers, various accessories, fuel and wood to smoke complete the supplied equipment;
- Good knowledge of the practices of seasoning ( rub , marinating , injection , brine ) and sauces to be used, that we are talking about raw material purchased or self-produced;
- Good experience in the purchase and treatment of meat cuts, with particular focus on those intended for the preparations of the American Barbecue ;
- Practical setup of the device now acquired and conducted without major problems, with reference to the preparation of the embers and the stabilization of the temperature;
- Background with regard to recipes, methodologies and preparations.