If you've never experienced meat, pork or poultry cooked on a Kamado,

You've never tasted good Barbecue!

 

Intensity of Flavor Will Change the Way You Cook: The Maillard Effect

When was the last time you stayed home from the local steakhouse because you could produce a better tasting piece of meat using your own BBQ grill? While having the right equipment is important, understanding how to cook the meat to maximize its flavor is truly the best way to cook.

Your favorite restaurant isn’t securing their meats from places so vastly different from your local butcher or grocer. Sure, specific cuts of meat are known to deliver better flavor and more tenderness, but what if you could achieve the New York Strip taste from a round steak? Superb flavor and presentation in the meat is achieved through the Maillard Effect.

By introducing the maillard effect into the cooking process, you will experience an explosion of flavor and tenderness in your steak – or any type of meat – unmatched by any other technique. This process is not difficult to learn or execute on your own; it just takes a little science lesson to understand exactly what you are trying to achieve.

The Maillard Effect is the result of the combination of the denatured proteins and sugars on the surface of the meat. As the outside of the meat gets hotter than the center, the amino acids and sugars react to change the composition of the meat – obvious in the color and indescribable in the flavor. Also known as the browning reaction, the Maillard Effect can be done with a number of different approaches to cooking, but is maximized with a California Kamado.

The California Kamado is easily classified as another piece of BBQ equipment, but it offers a unique cooking experience unlike any other BBQ grill, smoker or gas cooker. It is possible to achieve the maillard effect with these more common devices, as long as you know exactly when to interrupt the cooking process, can keep your temperature perfectly set and can monitor the meat at every step. If this sounds too daunting to even try, you might find the California Kamado to be the perfect fit.

With the California Kamado, your meat will be cooked to achieve the Maillard Effect every time. This allows you to produce the best beef, poultry, pork, venison or any other meat you serve as the focus of your meal. You don’t need special skills or tools to make this process successful. Simply follow the timing recommendations according to the type and weight of the meat and the delicious flavor and texture you produce will have you using the California Kamado every time – leaving one more seat open at the local steakhouse.

If you’re ready to find out more about the California Kamado and how it uses the Maillard Effect to produce mouth watering BBQ each and every time you use it, give us a call today at (916) 273-8548 or by email, click here.

 

Tips on getting the most flavor and moisture from your poultry and pork, click here. And yes, the Maillard Effect still applies.