- Food and Cooking»
- Culinary Arts & Cooking Techniques
One of my family’s favourite types of food is grilled, and although many people will contend that selecting the right cut of meat is paramount in a successful cook out, I find that patience and cooking methods are the real difference in obtaining a delicious meal.
With the economic difficulties that face almost everyone except politicians and Physicians, purchasing good meats can be financially difficult. However if you are having difficult deciding on the right meat, look along the road on your way to the market. Nature has provided many delicious choices and at an unbeatable price; free! Because road are built so close to the woods, may animals find their way inadvertently to the road and as drivers push to get to a destination as quick s possible, some animals get I caught in the waylay. The tasty and choice meats are displayed on the road side tenderized and kept warm in the sun, with no artificial preservatives or MSG. With very little difficulty these all-natural fresh delicacies can be turned into a wonderful treat for the whole family.
After selecting your “Special Treats” you will need to properly clean them and make them ready for the grill. Start by choosing a sharp knife, cleanliness is not important at this time, you can always wash the meat later. Remove the skin/hair/scales (depending on the meat of choice) and then remove the bones and bone fragments from the meat. As you remove the skin, be careful not to get hair (or scales) on the raw meat as it will be very difficult to get off later. For this reason I always look for armadillo, no scales or fur to deal with, however, they do have a thick shell that will need to be removed, but that should be less and less difficult as you develop your road side cuisine. Remove all the internal organs, and any dirt or bits of tire and pavement that might be embedded; after this is completed, wash the cleaned meat in cold tap water. If it is available, pour teriyaki marinade over the freshly cleaned meat, and allow it to sit and soak in the flavour, and set the bowl aside to rest.
Prepare your favourite vegetables on the grill while your meat is cooking. We like to clean and cut potatoes into ¾” thick slices to be set on the grill to cook, then add ears of fresh corn beside them. Turn the vegetables frequently for even cooking and to prevent burning. Since green beans don’t do well on a grill, you can either place them right on the coals to cook, either steam them or just sauté on the stove top.
Now that the meat has marinated, take the bowl out to the grill and place the coated meat on the grill to cook over medium flames. If the meat is thick you might need to slice it into 1” filet’s to reduce grilling time and allow even cooking. Look at your family, they must be licking their chops and ready to dive in to you newly discovered treat, but as with preparing all meats, avoid the urge to turn up the grill, just to satisfy their wants. Simply tell them that good things take time, if they want fast-food, there are plenty of options less satisfying, and less tasty, but delicacies are worth the wait.
I recommend basting the meat as it slowly cooks on the grill, frequently to instil more flavour and keep the meat moist. When the meat is fully cooked and has a center temperature of 180 degrees plus or minus 10, it will be read to serve with the variables you prepared.
Now picking something up on the way home will have a whole new meaning for your family.