Originally Posted by rickell
I do not use the broiler much seems confusing to me. I guess a low
heat so the meat will get done inside. Give me some tips please.
The only time I use the broiler is to toast bread or brown something.
rickell, a broiler works on fairly high direct heat as the meat is exposed to the flames above. in fact, the trick is to figure out the distance of the flame to the meat so as to have it properly sear on the outside, then cook thru to your desired temp.
in other words, i almost always start out with the broiler tray in the middle or top slot in the broiler drawer, so the meat sears first. after a few minutes (it varies greatly depending on the type and thickness of the meat), i check it to make sure it's not burning but rather getting good color, then i flip the meat, and keep repeating this process every 3 to 5 miuntes after that. if it's getting burned too quickly, i'll pull the tray out and re-insert it one slot lower.
for marinated and bbq sauced meats, i usually start in the middle or bottom slot. marinades often have ingredients that burn quickly. by the time it's cooked thru, the outside will be black if it's too close to the flame. i put it in for 4 or 5 minutes, bone side down where applicable, then check it. if it's getting good golden brown color, i flip it, and give it another 4 or 5 minutes. then i repeat the flipping process every 3 minutes, often basting the meat with sauce or marinade, until the meat is done.
for plain pork or chicken, or with dry rubs that don't contain sugar, i use the middle slot. 7 or 8 minutes in the broiler, bone side down to start. check it, flip it, repeat every 5 minutes after that.
fish goes in the top slot on the broiler tray, and is usually topped with a little evoo or maybe a compound butter to aid in browning/crisping the surface. it is checked frequently, depending again on the thickness.
i give thicker fish filets and steaks, topped with butter/oil about 5 minutes before i check it. if it's burning, i'll move it down a slot. i flip the steaks, but usually just cook filets skin side down the whole time.
beef/steaks are started in the top slot for 3 or 4 minutes, flipped, 3 minutes more, then the tray is lowered to the middle slot until it is cooked to rare or medium rare. i shoot people who ask for well done beef.
over the years of cooking over a campfire, i got used to poking the meat with my finger to be able to tell when it's changing from rare to medium to well done, but most people prefer to use an instant read thermometer to be sure.
btw, it helps to line the broiler tray with aluminum foil to aid in clean up, and to help the food from sticking.
ok, well, i hope this helps.