Fats Effect On Flavor

This week Jay and Frankie are back talking Fat from Salt, Fat, Acid, Heat by Samin Nosrat. (Don’t forget to check out our previous episode from this series on Salt!) We dive into the wonderful world of fat and it’s effect on flavor and our cooking! We kick it off with highlights. Frankie gives an update on his super bowl experiment Tyrokafteri - a charred chili and feta dip from Steven Raichlen’s How To Grill Vegetables. Jay discovers a nearby international supermarket and scores some bone in pork belly and Asian style spare ribs! BBQ Question of the week is, “How long can you hold meat using the keep warm function?” Apparently a decisive question, tune in and hear Jay’s take. Have you used this feature on your pellet cooker? What do you think? Check out this week's Grill Coach Recommendation at TheGrillCoach.com! After the break we dive into Fat! What is fat? Where does fat come from? What role does fat play in our cooking? How does fat effect flavor? We discuss this and so much more! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!Support the show