When you are hosting a private event, the food you choose to serve to your guests is as crucial as the setting it is served in. The best restaurants near Monmouth County, NJ offer a variety of services to make your next event a successful one. Whether you are interested in holding a private party to celebrate a special event at a restaurant, or need an event catered in a different setting, it is important to know your goals so you can choose the right service for you and your guests.
The smoke that emanates from a wood fire grill is a guilty pleasure. More than its role in cooking the meat, the smoke is what gives grilled steaks their unexplainable yet deliciously distinct flavor—a rich, natural taste that can render most marinades and rubs unnecessary.
Such is the claim by Oliver Schwaner-Albright in an article he wrote for The New York Times that details the highs and lows of wood fire grilling. In his article, Schwaner-Albright describes the contents of a grilling book called Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky.
Noticeably leaner than both Prime and Choice, Select is a fairly tender meat grade, but because of less marbling, it isn’t as juicy or flavorful as the first two grades. Still, Select is a good choice for those who prefer to have less fat in their meats.
The best restaurants in Monmouth County, NJ ensure that they use only top-quality meats in their menus. That’s how they get their steaks to become so tender, so flavorful, and so perfect. Then again, the quality of meat is only the beginning, because there’s also the seasoning, the grilling equipment, and the skill of the chef to consider, among other things. That’s why it would be quite challenging for you to try and recreate that transcendental steak you tasted at popular steak restaurants.
As with any rite of passage, the procedure of grilling meat has its share of preferences and schools of thought. One in particular is the age-old debate on whether which type of charcoal to use better: Hardwood or briquettes? Any normal person would be inclined to think this is just culinary snobbery, but in truth, there really is quite the distinction when it comes to these two grill fuel options and their effects on the meat.
Pros and Cons
Most people willing to offer their opinion on the issue can agree that each has its own pros and cons. First off, hardwood charcoal typically burns hotter (useful if you want to sear the meat) and can be made of specific woods—such as maple, oak, mesquite, or even hickory—that leave their own signature flavor on the food. However, the lumps can come in too many different sizes, some of which may not be adequately charred.