Over the past six months, I’ve heard and responded to your feedback regarding a plethora of topics, from my favorite chili recipe to explaining why I keep using something called gochujang. Surprisingly, the most asked topic isn’t recipe based at all, it’s related to how to do something. Turns out that the internet is full of recipes, but very few resources that each cooking techniques. As they say, give the people what they want, so allow me to present my new series: Jim Teaches Food Good!
Each series will have a few installments, equipment selection, preparation, maintenance, and some general tips and tricks. At the end, I’ll tie in a recipe so you can show off your new skills.
The first topic: Grilling