Get the Perfect Crust on Small Cuts of Meat With an Aluminum Foil Lined Grill
If you want your burgers , kebabs, fish and steaks to be juicy on the inside and a little crispy on the outside, this trick will take your barbecue game to the next level.
In the video above, Chef Grant Crilly of the ChefSteps YouTube channel explains an easy way to get a great crust on any smaller piece of meat when you’re charcoal-grilled. Line the inside of the grill with aluminum foil before lighting the coals (ideally in the chimney). Make sure the shiny side is facing inward. This will reflect the heat back into the cooking area and allow you to cook meat at a much higher temperature than usual. This allows the meat to be browned and sealed in all juices while creating a semi-circular crust. Keep in mind that this method is not intended for large cuts of meat such as pork shoulder, tri-tip or ribs, so stick to the smaller one.
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