Something tells me your channel is about to take off and you’ll hit 200k subscribers very soon. You are very good Helen, I just found your channel and I’m already a fan
Thanks, Helen. Cooking meat and veggies on a skewer looks so pretty but I could not figure out how in the world they could be cooked at the same time. You just confirmed what I always thought. Thanks for the awesome videos. I love watching your content.
I love them, but usually only bother when my nephews come to visit. I try to make pieces that need less time bigger, mostly thicker (given that the diameter is ~fixed, tho I try to utilize it too, mm or two on each side matter). Also, we can eat a lot of veggies we don't usually do - raw, and I don't mind if they're little undercooked when meat is done (zucchini, button mushrooms, cauliflower... ) But that's up to taste :)
I love your lessons etc... they're so detailed & easy to follow! I also have an odd affinity for easter European, Russian, Ukrainian etc... accents & could listen to you for hours, LOL! Much love & appreciation! 💚💚💙💛🧡
Cavender's Greek seasoning is pretty close to a universal seasoning for grilling everything but beef IMHO. Helen has some awesome things to try. She is the best!
I am a nurse and have taken care of patients with grill brush bristles caught in the gut or esophagus. No good. I have changed to a wooden paddle scraper. Does just fine.
Another excellent video, Helen. I believe one of the best cooking tools I've ever purchased is my Thermapen by ThermoWorks; pricey but what a game-changer.
guess you have never eaten greek souvlaki? :p it's the epitome of grilled meat (fatty cut of pork) in a skewer ! in the end it's a matter of taste,because there are out there excellent souvlaki and very bad ! but except that ,love your channel you have a ton of info for us who love to cook . Greetings from Greece and keep up the good work :)
Absolutely love this video. Will watch a couple more times! I started grilling the fillets flesh side down first a few weeks ago and my family has noticed a bid difference…..I would add that it seals the moisture in the fish keeping it from drying out. Do you ever use a thermometer to check the fish? If so, what do you recommend?
Very good advice across the board. Great summary of things I had to learn the hard way over the years. Don't go cheap on a grill/BBQ and buy a Weber gas and FOLLOW HELEN'S ADVICE and you will be amazed how much more you enjoy your food and cooking. Thank your for your sharing Helen.
I bought a Thermopen. I have realized for sometime now I have no idea how to use it properly. I'm going back and watch some of your old videos. Hopefully I can use this expensive gadget. Right now it has only worked when we are checking temperature of the pool. Sigh...... LOL
#Realcomment- I JUST grilled a chicken breast last night, which I typically don't do because (a.) I consider chicken breasts the "sawdust" of chicken because of how dry it can be if you blink, and (b.) I simply prefer dark meat. But with the scarcity of chicken on the shelves these days I went with what was available. To reinforce Helen's comment re: chicken doneness, I pulled the breast at 135 degrees at the thickest part (again because I detest sawdust) and let it rest for about 8 minutes. The Thermapen thermometer was a meal saver since chicken breasts are tapered and the thinnest part of the fillet cooks so quickly. I kept a close eye on that part always ensuring it was in a cooler section of the grill while the fatter part remained over the hot spot. It was perfect all the way through which I rarely would say about chicken breasts. So pay attention to what Helen says, 160 degrees for chicken breast is over done! Pulling it between 135-145F is optimal.
I find that if I leave the bone on, and oil the chicken breast and the rest, under the skin, it stays moist and flavorful, my son wondered why just spicing on the outside. That's when I figured I should oil & spice under the skin. But truly it stays moist, and is up to temp.
Love the grilling glaze, but when stored in the fridge, the oil hardens. I assume that refrigeration is needed because it uses fresh garlic. Does it make sense to use granulated garlic so it can keep at room temperature?
yes, oil hardens in the fridge. it's not a problem at all. swoosh the bottle under hot water for a few seconds and give it a good shake and it's ready to go. I find it's even better after refrigeration because it becomes thicker. that being said, I use squeeze bottles. Maybe if you keep it in a bowl, all of this is a little harder. But the same principle still applies. Warm it up a tiny bit and whisk with a fork. Personally, I really dislike granulated garlic. But it's your glaze, so do what work for you. If you are using regular garlic, refrigeration is a must.
Awesome content. Thank you. One question: So it‘s not the acids (like lemon juice) in the marinade that could make the meat more tender during the process, it‘s only salt?
salt doesn't make them tender. it makes them juicy because it prevents the protein from squeezing out as much water during cooking as it normally would. as far as tenderness goes, acidity does break dough an outer 1-2mm of the meat. sometimes not in a very good way. it can make the outside of the meat slighly mooshy if left on for too long or if you use too much of it. but you can certainly use it to your advantage. yogurt or buttermilk is a great thing so soak meats in. it makes them slightly softer (even if all it breaks down is the outside, it gives a sensation of more tender meat), but I would recommend limiting the soak to 24 hours max. You should also dry it off very thoroughly since the sugars in the dairy product will burn on the grill.
I have been cooking a long time, so I think I have heard everything, but I always seem to find something instructive on your video channel that rings that little bell in my head telling me how much I don't know. What do you think of the thin (and easy clean) grill mats that are available for use on the grill and under the meat? I have been using one for the last couple years, which does help with cleanup and solves the fish and vegi's dropping through the grate problem. Also, you mentioned the inaccurate grill lid thermometers. I hate lifting the lid and cooling things down to check temp, so I use a remote thermometer at the grate and another in the meat. What are your thoughts about that? Keep up the good work.
I don't use the mats, so can't say anything good or bad about them. if they work for you, that's all that matters. they will prevent fat from dripping into the flame, so what you are doing is a bit more like cooking in the skillet. by the time I am checking temp, I am already on super low indirect heat, so cooling things off is not a problem. here is my problem with remote thermometers: I had a few go bad after a few months of "cooking" their probes. you have no idea if you the place you stuck it in is actually the center. you'll need to fish around inside the meat to check and it's a lot easier to do with a thermometer that's not hot. watch the video on thermometer use that I linked in the description below.
@@helenrennie A final thought. I was thinking the mats would also be like cooking in a pan, but was amazed to see that there was no difference. The mats are so thin, that grill marks are left on the meat or eggplant, etc. I use a smoker box when not using my stand alone smoker, so I get that benefit also with the mat. My grill is as clean as the day I bought it, which is a big plus (no scraping and oiling down the grill each time I use it. Thanks for the reply.
Helen I am from Singapore. One of a famous favorite dish is Hainanese chicken rice. Many restaurants serve it while the joints of the bone is still a little pink. Is it safe to eat in this case ?
You don't *have* to use any spices. If it's a really nice steak, all you need is salt and pepper (even pepper is optional), but if you want to little flavor boost, I linked to my all-purpose glaze in the description below this video.
Hello Helen. Can you make a video of your favorite tool around the kitchen, and please tell me which is the one you use the most. Also, which tools do you think are overrated.
@@helenrennie I have been experimenting, and you are right. The silicone brush spreads the oil OK, but it does not pick up the soot like a paper towel does (I am using charcoal BTW).
Are you not a fan of reverse searing for thicker steaks? It yields better internal uniformity, juiciness and browning than searing first. And flavour, too, because it provides more opportunity for the meat to take on smoke flavour. Amazingribs.com has a lot of information on the technique.
That works :) I love reverse sear for indoor cooking. What I find tricky about doing it on the grill is that it's insanely grill dependent how long it will take you to get your grill from low to high for that final sear and how long it will take to achieve browning will greatly depend on the grill. so it's not that it's not a good idea, but you'll have to play around with your set up some to get it to work just right. I also find that my method of multiple flips produces perfectly even doneness inside, so I have't bothers trying to improve something that's not broken.
Helen Rennie Thanks for your reply! It’s always good to hear other perspectives. Perhaps it’s more difficult to do on a gas grill. I use a 2 zone set up on my Weber kettles (charcoal) and the reverse sear seems pretty straightforward.
I like my pork cooked medium (a little pink), or medium-rare (pink). It's so much more flavorful and is very tender. It would have put my mother in her grave if she wasn't already there! I've seen reports of trichinosis present in wild game, so would definitely cook those meats longer - but not farm raised pork. I usually roast a 5 bone pork loin that's been seasoned with just salt and pepper. Remove it a little early, let rest, cut each chop to have 1 bone, and then I finish them by searing each side 20-30 seconds in hot bacon fat. Thanks for the grilling tips - I don't have one where I am now, but my house in the USA has a grill built into the kitchen (it vents through the chimney)! I use it for everything except fish (always sticks, no matter what I do)!
Several people asked about sourdough pancakes. I used Mike Greenfield's video: th-cam.com/video/vVx2oFFptG0/w-d-xo.html
Girl, gotta thank Adam Ragusea. That clip of yours he used in the end of his Mario video. Sold me so quickly.
I instantly subbed, it was perfect
me, too, El Andru
Something tells me your channel is about to take off and you’ll hit 200k subscribers very soon. You are very good Helen, I just found your channel and I’m already a fan
Who's here from adam's video?
Helen you have the sweetest voice and accent. I could listen to you all day.
Thanks, Helen. Cooking meat and veggies on a skewer looks so pretty but I could not figure out how in the world they could be cooked at the same time. You just confirmed what I always thought. Thanks for the awesome videos. I love watching your content.
I love them, but usually only bother when my nephews come to visit.
I try to make pieces that need less time bigger, mostly thicker
(given that the diameter is ~fixed, tho I try to utilize it too, mm or two on each side matter).
Also, we can eat a lot of veggies we don't usually do - raw, and I don't mind if they're little undercooked when meat is done (zucchini, button mushrooms, cauliflower... )
But that's up to taste :)
I love your lessons etc... they're so detailed & easy to follow! I also have an odd affinity for easter European, Russian, Ukrainian etc... accents & could listen to you for hours, LOL! Much love & appreciation! 💚💚💙💛🧡
Cavender's Greek seasoning is pretty close to a universal seasoning for grilling everything but beef IMHO. Helen has some awesome things to try. She is the best!
Great comprehensive overview! Loved the comments about skewered meats😆.
You kept your cool very well when discussing the 'meat+veg+meat+different veg on a skewer' phenomenon 😀. Looking forward to part deux. 🇬🇧
Helen, Adam Ragusea just gave you another big shout-out! I think you guys need to cook a dinner and invite Chef John as dining companion!
I agree!
What I use to clean my grill, after brushing, I simply cut half an onion, add oil on it’s flat side and clean away!
You and Kenji are my favorites!
Very informative, thank you for all the tips.
#Realcomment - I loved the conversational tone/nature of this video. I love all your videos, but this felt more natural. :)
You are so smart and I learned a ton of useful grilling info.
I am a nurse and have taken care of patients with grill brush bristles caught in the gut or esophagus. No good. I have changed to a wooden paddle scraper. Does just fine.
Diggin' your lockdown mullet.
Another excellent video, Helen. I believe one of the best cooking tools I've ever purchased is my Thermapen by ThermoWorks; pricey but what a game-changer.
Hello halen. I am from Adam Ragusea's channel. ☺️
guess you have never eaten greek souvlaki? :p it's the epitome of grilled meat (fatty cut of pork) in a skewer ! in the end it's a matter of taste,because there are out there excellent souvlaki and very bad ! but except that ,love your channel you have a ton of info for us who love to cook .
Greetings from Greece and keep up the good work :)
Absolutely love this video. Will watch a couple more times! I started grilling the fillets flesh side down first a few weeks ago and my family has noticed a bid difference…..I would add that it seals the moisture in the fish keeping it from drying out. Do you ever use a thermometer to check the fish? If so, what do you recommend?
20:40 - "Ok Helen, tell us how you really feel about skewers."😏
Yup, I was thinking it and then she said it! Good and funny stuff from Helen.
Very good advice across the board. Great summary of things I had to learn the hard way over the years. Don't go cheap on a grill/BBQ and buy a Weber gas and FOLLOW HELEN'S ADVICE and you will be amazed how much more you enjoy your food and cooking. Thank your for your sharing Helen.
Brining your chicken and pork will greatly increase the moisture retention.
I bought a Thermopen. I have realized for sometime now I have no idea how to use it properly. I'm going back and watch some of your old videos. Hopefully I can use this expensive gadget. Right now it has only worked when we are checking temperature of the pool. Sigh...... LOL
Here from ragusea
#Realcomment- I JUST grilled a chicken breast last night, which I typically don't do because (a.) I consider chicken breasts the "sawdust" of chicken because of how dry it can be if you blink, and (b.) I simply prefer dark meat. But with the scarcity of chicken on the shelves these days I went with what was available. To reinforce Helen's comment re: chicken doneness, I pulled the breast at 135 degrees at the thickest part (again because I detest sawdust) and let it rest for about 8 minutes. The Thermapen thermometer was a meal saver since chicken breasts are tapered and the thinnest part of the fillet cooks so quickly. I kept a close eye on that part always ensuring it was in a cooler section of the grill while the fatter part remained over the hot spot. It was perfect all the way through which I rarely would say about chicken breasts. So pay attention to what Helen says, 160 degrees for chicken breast is over done! Pulling it between 135-145F is optimal.
I find that if I leave the bone on, and oil the chicken breast and the rest, under the skin, it stays moist and flavorful, my son wondered why just spicing on the outside. That's when I figured I should oil & spice under the skin. But truly it stays moist, and is up to temp.
Love the grilling glaze, but when stored in the fridge, the oil hardens. I assume that refrigeration is needed because it uses fresh garlic. Does it make sense to use granulated garlic so it can keep at room temperature?
yes, oil hardens in the fridge. it's not a problem at all. swoosh the bottle under hot water for a few seconds and give it a good shake and it's ready to go. I find it's even better after refrigeration because it becomes thicker. that being said, I use squeeze bottles. Maybe if you keep it in a bowl, all of this is a little harder. But the same principle still applies. Warm it up a tiny bit and whisk with a fork. Personally, I really dislike granulated garlic. But it's your glaze, so do what work for you. If you are using regular garlic, refrigeration is a must.
😊 thanks
Awesome content. Thank you. One question: So it‘s not the acids (like lemon juice) in the marinade that could make the meat more tender during the process, it‘s only salt?
salt doesn't make them tender. it makes them juicy because it prevents the protein from squeezing out as much water during cooking as it normally would. as far as tenderness goes, acidity does break dough an outer 1-2mm of the meat. sometimes not in a very good way. it can make the outside of the meat slighly mooshy if left on for too long or if you use too much of it. but you can certainly use it to your advantage. yogurt or buttermilk is a great thing so soak meats in. it makes them slightly softer (even if all it breaks down is the outside, it gives a sensation of more tender meat), but I would recommend limiting the soak to 24 hours max. You should also dry it off very thoroughly since the sugars in the dairy product will burn on the grill.
I have been cooking a long time, so I think I have heard everything, but I always seem to find something instructive on your video channel that rings that little bell in my head telling me how much I don't know. What do you think of the thin (and easy clean) grill mats that are available for use on the grill and under the meat? I have been using one for the last couple years, which does help with cleanup and solves the fish and vegi's dropping through the grate problem. Also, you mentioned the inaccurate grill lid thermometers. I hate lifting the lid and cooling things down to check temp, so I use a remote thermometer at the grate and another in the meat. What are your thoughts about that? Keep up the good work.
I don't use the mats, so can't say anything good or bad about them. if they work for you, that's all that matters. they will prevent fat from dripping into the flame, so what you are doing is a bit more like cooking in the skillet. by the time I am checking temp, I am already on super low indirect heat, so cooling things off is not a problem. here is my problem with remote thermometers: I had a few go bad after a few months of "cooking" their probes. you have no idea if you the place you stuck it in is actually the center. you'll need to fish around inside the meat to check and it's a lot easier to do with a thermometer that's not hot. watch the video on thermometer use that I linked in the description below.
@@helenrennie A final thought. I was thinking the mats would also be like cooking in a pan, but was amazed to see that there was no difference. The mats are so thin, that grill marks are left on the meat or eggplant, etc. I use a smoker box when not using my stand alone smoker, so I get that benefit also with the mat. My grill is as clean as the day I bought it, which is a big plus (no scraping and oiling down the grill each time I use it. Thanks for the reply.
Your hair looks sassy. Fabulous.
How do I prepare stake masala.
Helen I am from Singapore. One of a famous favorite dish is Hainanese chicken rice. Many restaurants serve it while the joints of the bone is still a little pink. Is it safe to eat in this case ?
yes. color in the chicken is not an indication of doneness. it's the temperature. I cook my thighs to 170F and the juices still run pink.
where can i find recipe for the pancake you spoke about in the beginning?
th-cam.com/video/vVx2oFFptG0/w-d-xo.html
What kind of spices do I have to use for steak
You don't *have* to use any spices. If it's a really nice steak, all you need is salt and pepper (even pepper is optional), but if you want to little flavor boost, I linked to my all-purpose glaze in the description below this video.
@@helenrennie thanks mam
Hello!
What’s Your experience of GrillGrates?
I like stainless steel grates.
Helen Rennie NO, the one made of aluminium, a trademark GrillGrates, that develops even and extra heat, and prevent flames from grease.
Oh I see. Just googled for it :) I haven't used them, but a few reputable sources seem to like them.
Très bien! Avez-vous un canal en français?
that would require speaking french, and my french is very limited
Hello Helen. Can you make a video of your favorite tool around the kitchen, and please tell me which is the one you use the most. Also, which tools do you think are overrated.
i just made one: th-cam.com/video/WlLUMhqU_ZI/w-d-xo.html
Helen Rennie thank you!! Hello from Costa Rica!
Would a silcone brush be a good alternative tool for oiling a grill/BBQ?
I don't think so. I doesn't really wipe well.
@@helenrennie I have been experimenting, and you are right. The silicone brush spreads the oil OK, but it does not pick up the soot like a paper towel does (I am using charcoal BTW).
Why-I-Season-My-White-Wine army coming through
Are you not a fan of reverse searing for thicker steaks? It yields better internal uniformity, juiciness and browning than searing first. And flavour, too, because it provides more opportunity for the meat to take on smoke flavour. Amazingribs.com has a lot of information on the technique.
That works :) I love reverse sear for indoor cooking. What I find tricky about doing it on the grill is that it's insanely grill dependent how long it will take you to get your grill from low to high for that final sear and how long it will take to achieve browning will greatly depend on the grill. so it's not that it's not a good idea, but you'll have to play around with your set up some to get it to work just right. I also find that my method of multiple flips produces perfectly even doneness inside, so I have't bothers trying to improve something that's not broken.
Helen Rennie Thanks for your reply! It’s always good to hear other perspectives. Perhaps it’s more difficult to do on a gas grill. I use a 2 zone set up on my Weber kettles (charcoal) and the reverse sear seems pretty straightforward.
👍👍👍👍👍👍👏🏼👏🏻👏🏽👏🏾
And where is the receipe for the sourdough pancakes? ......
It is not safe to eat Chicken at 140 degrees!
For a grilling these questions are tame af
I like my pork cooked medium (a little pink), or medium-rare (pink). It's so much more flavorful and is very tender. It would have put my mother in her grave if she wasn't already there! I've seen reports of trichinosis present in wild game, so would definitely cook those meats longer - but not farm raised pork. I usually roast a 5 bone pork loin that's been seasoned with just salt and pepper. Remove it a little early, let rest, cut each chop to have 1 bone, and then I finish them by searing each side 20-30 seconds in hot bacon fat. Thanks for the grilling tips - I don't have one where I am now, but my house in the USA has a grill built into the kitchen (it vents through the chimney)! I use it for everything except fish (always sticks, no matter what I do)!