What's Up - Your guide to what's happening in Fayetteville, AR this week!
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Questions about this or other dining features? Contact Dave Woods at 479-571-6491 or dwoods@NWADG.com. JUNE 10-16, 2018 WHAT'S UP! 43 Medium-rare beef and lamb should be cooked to between 130 F and 135 F, while those who prefer medium well should cook until their beef and lamb registers temperatures between 135 F and 140 F on a meat thermometer. Well-done beef and lamb can be cooked to a minimum of 155 F. Four popular grilling techniques 1. Smoking Smoking is one grilling technique that is growing in popularity, as products such as the Big Green Egg inspire more people to smoke their foods. Smoking involves cooking foods in closed chambers at low temperatures. Smoking is not the quickest way to whip up a meal, as the low temperatures require foods be cooked for lengthy periods of time. 2. Spit roasting Also known as rotisserie grilling, spit roasting may call to mind pig roasts in which food placed in a chamber with a rotating, often motorized spit. Indirect heat is used to cook the foods placed on the spit or skewer, and spit roasting is often a go-to method for cooking whole birds or ribs. 3. Indirect grilling When employing this technique to grill foods, cooks will not place their foods over a direct heat source, such as an open flame. Some people prefer indirect grilling because it tends to produce foods that are well cooked on the inside but do not have the charred exterior that foods grilled by other means may have. 4. Plank grilling Popular among people who like to grill fish, plank grilling involves putting food on top of a plank of wood and then placing the plank over a direct heat source. In addition to the flavor imparted to the food from the heat source, such as charcoal, the plank itself can add its own unique flavor.