Flash grilling the meats for my Nona Perkins’ ragu!
FLAVOR TIP: Okay, it’s no secret that I’m a bbq junkie…it’s what I do, it’s what I love. So, this added step in the rest of my recipes just seemed like a no-brainer.
If you want to up your dish’s flavor profile by several notches, try this – whenever possible “flash grill” the meat and/or veggies over live fire (or on your gas grill), before cooking according to the recipe.
Soups, stews, casseroles…any “one-pot” dishes are especially great for this.
From pork tenderloin, to stew beef, to shrimp, to hot dogs…a sprinkle of salt, and a few seconds per side, on a SUPER HOT grill (just long enough to get some char-marks, but not to cook much) will add a smokey, flame-kissed edge that really brings out the natural flavors of the ingredients, and that works it’s way through the entire finished dish.
This is the secret to our award-winning chili, Nona Perkins’ Sunday Gravy (ragu), our infamous pork chili verde, and a few others I’m not ready to give away yet, lol.
Try it…you’ll like it!
-Perry
It is making me hungry just looking at the delicious BBQing meat! I live the site, I obvious,y need to have a closer look