Neil Saavedra

So it starts as it starts to battle with the ice and.

And it continues to rejuvenate itself, the pan or the aluminum, and start pulling in the heat to combat the ice.

And so it ends up melting the ice off of the protein.

There's other ways you can do it.

Proteins that are sealed in vacuum pack seals, not just saran wrap.

You can put in a clean sink.

with water covering it at least an inch or two cool water not ice cold cool water and change it every 30 minutes or so don't do that for longer than an hour and thaw it out that way but ultimately then you take it and you prepare it like you normally would you dab it off

protein off so it's dry and then you put your olive oil and your seasonings on it if that is your jam and then you go and grill it.

What I want to tell you about when we come back is something called a reverse sear and indirect grilling.

This is very important to getting it right, not to mention the one tool everybody who grills should have.

I don't care who you are and how long you've been doing it.

I'll tell you what that is when we come back.

You're listening to The Fork Report with Neil Saavedra, on demand from KFI AM640.

Hanging out on a Saturday, kind of gloomy and gray out today, but it's still perfect for some grilling.

So we'll get back to talking about grilling in just a second.

I want to remind you that I'm on social media.

If you want to join me there, that would be grand.

At Fork Reporter.

At Fork Reporter is food memes and stuff around this show and the like.

And then I have another one, and many of you have joined me here, and I thank you for that.