My Dad, who calls himself ‘the grillmaster’, overcooks sausages. Not in the “I like medium, he likes well-done” type of way, but horribly overcooked, dried out awful. Any advice for him – Sizzling
Yeah, I have advice, technical advice, but I have nothing for you on how to tell your dad he isn’t good at something he thinks he is and probably enjoys doing. And that's the question I really think you’re asking. So let’s get to the technical.
|The hotdog just went super-nova|
Well before that - I am pretty sympathetic to building a fire, a big fire, with 3-foot flames and the orange/red glow flicking at the corners of graying charcoal. That feeling of a hot fire, one you’ve built, and cold beer to drink is such a winning combination, it makes the cooking secondary.
Sausages should be poached before hitting the grill. Your grill should have 2 separate zones a medium side and a hot side. You can heat a pan of liquid, like beer for brats or kielbasa, on the hot side of the fire. It isn’t as fun to watch sausage gently poach in a pan as it is to watch 18-inch flame-ups shooting out of the grill, but it is still part of the grilling process. Poach the sausage to an internal temp of 130-140ºf, remove from liquid and add to the hot side before moving the sausage to the medium side to hold.
Things you can do…tell your dad you saw this technique on the Food Network and want to give it a try. Give him other things to grill, asparagus, corn, fish. Give your dad a thermometer. Ask your dad to build a fire, but let him know he doesn’t have to grill, he should relax. If you have a charcoal grill, build the fire yourself with a medium and a hot side and then ask him to do the grilling - he can and probably will just crank the knobs on a propane grill. Poach the sausages yourself and say “Dad these have been poached in a special brine, beer, sauce thing, they only need to be finished on the grill”, then hand him a thermometer and say, “I know father’s day is next week but here is something for you”. Invite your Dad to make something that needs to cook at a low temp for hours like pork shoulder, ribs or whole chicken, as to break him of his high heat habit. Walk outside and see the heat rippling off the grill, and tell him about this blog you read that is funny-smug; where the writer claims the single biggest problem facing the home cook is high heat. The blogger thinks cooking, like a holiday, people should invest themselves in not kicking it up a notch, but learning how to dial it back and enjoy low and slow.