AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question We like to make shiskabobs on the grill, using beef, mushrooms, green peppers, shrimp, onion and such. We marinate using the dry rub method, with a touch of olive oil and italian salad dressing. Once removed from grill, all the food was dryed out. What can we do to keep the food moist? Is wrapping the shiskabobs in foil an option?
Answer Mollie:
The only thing you can do is to cook the food using the lower temperature, increasing cooking time and keeping the grill cover open (if you have this kind of grill).
Using aluminum foil could help you to reduce negative cooking effects but beef, onions and green peppers don't develop the desired flavor and color.
My recommendation is to grill at 194 F until 150 F internal beef/shrimp temperature and eat as soon as possible.
Here, initially you just have to measure cooking time to reach the desired internal temperature in only a couple of shiskabobs to standardize cooking process, after that you can cook all shiskabobs.
Finally is good to apply some bbq sauce (or any other sauce you choose) on shiskabob's surface before serving, this helps to feel some wet sensation when chewed and increases flavor.
