Afternoon, TEC Grillers!
Today we’ve got tips from Bill Best, founder of TEC and inventor of infrared grilling, who is in our test labs every day firing up our grills and cooking just about everything under the sun. Everybody at TEC is starting to tire of chicken breasts – that’s been his focus all week. Don’t you wish you were here to serve as a taste tester?
Bill grills so much that he dreams about it. Here are his general, most straightforward tips for using your TEC grill:
- This is totally about experience. I strongly suggest that you try grilling without any seasoning, then taste the food. You’ll taste the real flavor of the food that you don’t lose because you’re cooking with 100% infrared energy so the food retains the maximum amount of its own natural juices. From there, you’ll know what seasoning to add. You probably won’t want to add much of anything. Sauces should be added just before or after you take the meat off the grill.
Uncooked
Cooked
- A good meat thermometer is your best friend! A thermostat built into the hood of a grill might look good, but it’s worthless. If it’s accurate, it will tell you how hot the air is underneath the grill hood which doesn’t tell you anything about whether the meat is done or how much longer you need to cook it. You measure doneness by the internal temperature of the meat and only a meat thermometer can give you that, removing the uncertainty of whether or not your food is safely done. Use one (and follow the guidelines for Cooking Times and Temperatures in your Owner’s Manual) so that you don’t overcook your meat while you get used to how quickly a TEC cooks
- Anything flat – steak or fish for example – comes out flawlessly cooked on high for 8-12 minutes.
Salmon