CHEF TEC 101 - All That Your REC TEC Can Do for You

CHEF TEC 101 - All That Your REC TEC Can Do for You

Posted by Chef Greg Mueller on 5th Mar 2019

You've heard us say it, but do you really know what it means?

Bake, smoke, sear, grill, broil, and dehydrate. Whether you're cooking on the Bullseye, WyldSide, Stampede, or Bull, your grill is more versatile than you think! If you purchased your REC TEC for that perfect pulled pork and fall off the bone ribs, then keep reading. You just might find that you can expand your horizons in various ways.

Roasting/Baking

I use my REC TECs for roasting and baking more often than my oven.

Fun fact: The oven in my house hasn’t been turned on in over a year! REC TEC's PID controller provides you with peace of mind as your grill is maintaining whatever temperature you've set it to. Additionally, the blower fan is circulating that wood fire smoke all around your food for even, consistent, and (most importantly) delicious flavors. Have you ever done the biscuit test? Try it out to see just how evenly they are cooked. I bake EVERYTHING: Cookies, cake, lasagna, pizza, casseroles, you name it! I love the flexibility of being able to pre-heat my grill from my phone so that it’s ready when I get home, regardless of what I'm making for dinner.

Dehydrate

One of the most popular snacking trends is definitely jerky! 

Many popular diet trends include low carb, keto, and high protein diets that recommend snacking on jerky. But man, is commercially prepared jerky expensive and full of things that most people can't pronounce. The method of drying and smoking foods has been used to preserve meats and vegetables for thousands of years. With the REC TEC, you're no longer limited to just meats! Ever tried dried pineapple? It couldn’t be any easier. Slice it ¼ in. thick, lay the slices on a grill mat, and set your grill to low for about 3-5 hours. It turns that slightly sour pineapple into slices of sweet, delicious snacking! The same can be done for apples, bananas, and most citrus fruits. The most important thing to remember is to cut them all the same size so that they dehydrate evenly. To prepare jerky, have your butcher trim a leaner cut of beef into ¼ in. slices. Let them marinate for a few hours in something as simple as a few tablespoons of soy sauce.  Then, dehydrate on your grill at a low temperature for 5 hours (or until the meat tears slightly at its bending point, when folded). If you prefer a sweeter tasting jerky, swap the soy sauce for some teriyaki! If you can take the heat, marinate with some hot sauce or ground peppers! You're only limited by your imagination.

Braising

One cooking technique that often gets overlooked on a REC TEC is braising. 

Braising combines both wet and dry heating methods, oftentimes transforming a tough cut of meat into a delicate dish. Whether its a lamb shank or a pot roast, you can give the meat a few hours of smoke in order to impart some really delicious flavors. This will also start to render out the fat and break down some of the connective tissues (another step towards tenderness)! You can then create a flavorful bath to finish the meat, traditionally with stock, wine, herbs, and veggies. Add the meat to a dutch oven, foil pan, or any oven-safe baking dish. Cover it tightly, turn the REC TEC up to 325ºF-350ºF, and continue cooking until the meat is tender. The result is something truly magical. Not only is the roast tender, but it can be transformed into something really diverse. Usually, these “value” cuts can be scooped up at the grocery store at great prices and easily end up in your weekly dinner routine. As some say, it tastes even better reheated the next day!

Try Chef Greg's "Cabernet Lamb Shanks" recipe for dinner:

cabernet-lamb-shanks

Searing

All of our grills bring the heat!

When paired with the sear kit, you can achieve amazing results. If I’m searing a steak or a filet of fish, I’m not running my grill on full. For instance, I sear my fish at 400℉. This way, I still get a great char, but the heat is controlled enough to cook the fish through without burning the outside. One question I get a lot is, "What side of the sear kit should I use?" If I’m going after that picture-perfect diamond pattern, I cook with the rails up. If I’m looking for a harder, more aggressive sear, I cook on the flat side. When cooking on the flat side, there is no need to move the meat until it's time to flip. I also have a pretty extensive collection of cast-iron that I use for searing scallops, chicken, fajitas, and more. Another thing to keep in mind when searing is seasoning. It sounds silly, but if your rub contains sugar, keep a watchful eye! It is likely to burn before your food has the time to cook through. 

Final Thoughts

If our grills offer anything, they offer versatility.

With PID controllers, WiFi connectivity, and high-quality construction, you can't go wrong with a REC TEC. If you ever have any questions, give us a call (toll free) at (706) 922-0890. We'll be sure to help you with anything you may need, and hope to welcome you into the REC TEC family soon!

ABOUT THE AUTHOR

Greg Mueller is a WORLDCHEFS-certified master chef, and the Director of Culinary Innovation at REC TEC Grills. He has over 18 years of experience and is knowledgeable in all things food and cooking.

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