Flare-ups are not always a problem if the heat is managed properly.
Sometimes, you can even use the flare-ups to your advantage, as in the case
of wrapping a strip of bacon around a burger patty and securing it with a
toothpick. The bacon fat will definitely make the flames flare up, but if
done right, you'll end up with crispy bacon and a perfectly-cooked burger.
It can also help when you're trying to get crispy (not burned) skin on a
chicken or chicken parts.
Jon
----- Original Message -----
From: "Mike and Jenna" <schwaltze@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Sunday, August 23, 2015 1:12 PM
Subject: [blindcooks] Re: grilling tips
Hi,
I found a recipe that said the same thing however I found that even after 15
minutes the food was still cold.
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of M Dorn
Sent: Sunday, August 23, 2015 12:00 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: grilling tips
The one thing I can remember that my husband said was to put the food over a
burner not in use and get your heat from another burner or burners. That
way, no drippings will flame up onto the food.
TTFN,
Marilyn
