Grilling Tips from Masters of BBQ at Fairmont Dallas
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Executive Chef Natera of Fairmont Dallas offers his best grilling tips for summer:
Tea Lovers, take note! Executive Chef Natera recommends grilling with what is known as "tea smoke." To create tea smoke, mix your favorite Fairmont Signature tea with equal parts brown sugar and dry white rice and add it to the grill's flame. Whether you prefer Green Tea or even Jasmine Tea, the mixture creates a unique and delicious flavor profile.For authentic Texas-style barbecue, try using locally-sourced meat such as brisket. Executive Chef Natera suggests seasoning meat the day before cooking and applying spices generously. Another tip is to use a smoker to barbecue meat, cooking at a low temperature for a longer period of time (for example, cooking at 200 degrees for 6 hours is often better than cooking at 400 degrees for one hour).
For a lovely, robust flavor try adding a touch of annatto seed (also known as achiote) to cuts prior to grilling. Some of Chef Natera's favorite flavorful cuts include skirt steak, flank steak, hangar steak and flat iron steak. Tip: Try adding the annatto seed to quail.
Thai Red Curry can add an exotic flavor to grilled meats as well. Marinade meat with Thai Red Curry mixed with a little oil; add coconut milk or cilantro as well. Serve over a fresh Thai salad for a healthier option.
One grilling trend that is becoming more popular is the practice of adding grape leaves or fig leaves into the grill along with charcoal. This method infuses the meat with a lovely, unique aroma and flavor. Tip: Look for grape leaves or fig leaves from your own garden or backyard.
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