Trending
MOST READ
SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, cheesyjanes.com. If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014
Alamo Ice House Brings Hill Country to Downtown

Alamo Ice House Brings Hill Country to Downtown

Food & Drink: There was a special kind of draw at Alamo Ice House on a recent Tuesday evening. A handful of weeks after opening its... By Jessica Elizarraras 10/22/2014
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
‘Walking the Camino’ Explores a Treacherous Trek Through Spain

‘Walking the Camino’ Explores a Treacherous Trek Through Spain

Screens: In the Middle Ages, pilgrims walked the 500-mile El Camino de Santiago de Compostela as a pilgrimage to the tomb of Apostle St. James. It was an... By Stephen James Ross 10/22/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Flavor

Bruce Auden’s grilling tips

Photo: , License: N/A



Related stories


A five-time James Beard nominee for Best Chef Southwest, London-born Bruce Auden has trained some of the best rising talent in SA at his famed New American restaurant Biga on the Banks and at his new endeavor, Auden’s Kitchen, where he continues to experiment.

 

What is your favorite grilling style?

Up at the house I only use wood, because it seems that if you are grilling, you want to impart something besides what you get in the kitchen, and you can close the lid for some smoke. We use oak and mesquite. Don’t use cedar; it adds oils to the smoke.

Is it necessary to marinate?

People believe a marinade will make a difference to the tenderization, but it really doesn’t, unless you put in a lot of acid. But that ruins what you are cooking. Long marinades are fine in a zip-lock bag with either a dry rub or herbs and garlic. But I can’t think of any reason I would marinate liquid or acid too long.

What types of meat do you prefer most?

A fun thing to do is to get a few cuts of the same kind of beef from different farms and producers. Will you like the expensive meat better? Maybe you won’t discern a different taste. Find out. Same with the pork and lamb products. The lamb is very different. You can get a Texas lamb, an Australian or New Zealand lamb. Those are very distinctive flavors. I don’t find as much difference between different locations with beef, besides whether it is feedlot or grass fed.

How do you trim meat for the grill?

I like whatever I’m grilling to have a pretty good amount of fat, it’s also easy to work with and it doesn’t dry out as fast. But that fat can burn up and burn the rest of your meat. I would start it out hot by searing the meat, then move it to the cooler side of the grill.

Grilling means barbecue to many people. What else is easy to learn?

So many items at the restaurant we start on the grill and then finish in the oven, or the other way around. If you want that smoky flavor, you can do the same thing at home. One tip is, if possible, use wood, the harder the better. Briquettes are horrible things. Who knows what’s inside them? At the end of the season, there are a lot of native grape vines in the Hill Country. Get your grill going, and put them in at the end. It adds great flavor.

Check out Bruce at audenskitchen.com.

 

 

Flavor

Click below to read Flavor 2011

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus