Travel, eat barbecue and earn $10 - dream job opening

A job every barbecue enthusiast would dream of, Reynolds Wrap is seeking a candidate for the position of Chief Grill Technician. For this temporary position, the company wants someone who will be willing to eat barbecue for a week while traveling around the United States.

Фото: Depositphotos

The lucky worker will receive a scholarship in 10 thousand US dollars, as well as paid trips and accommodation, writes USA Today.

During the two-week period for which he is hired, the "Chief Grill Specialist" will visit cities in the United States known for the best barbecue, learning grilling techniques and collecting recipes and photos that will later be published on the company's website and social media. .

“We're looking for a truly passionate grilling enthusiast to lead this movement across the country and discover hidden grilling gems,” said Brynen Neissewander, brand director of the Foil line at Reynolds Consumer Products.

Reynolds accepts applications for this position on your website before 13 August.

Want to cook the perfect barbecue at home?

It can be done not only on holidays.

There is a gentleman's BBQ-four: pork ribs and shoulder blade, which is languishing to a fibrous structure, sausages and beef brisket, it is also a brisket. In the United States, it is the stewed pork ribs that are most popular: it was from them that the history of barbecue began. Brisket and sausages are mostly prepared by Texan pitmasters. Evan Leroy explains the popularity of beef by the influence of migrants from Germany and the Czech Republic, who have begun to actively raise cattle and use its meat for food.

Фото: Depositphotos

The peculiarity of cooking meat in a smoker is that it is not pre-marinated. All you need is to rub the cut with a mixture of spices, most often with salt and pepper, and send it to the smoker. Pork ribs are most often harassed in a 6 – 8 smoker for hours at a temperature around 80 – 95 ° С. Many recommend dipping their boiling water before cooking so that the meat is then easier to separate from the bones. This method of cooking meat allows him to lose less juice. However, if you do not have 8 free hours, the process can be accelerated by raising the cooking temperature to 135˚C: in this case, the ribs will be ready in four and a half hours. There are also recipes in which the meat is sent to the smoker for only two hours, then cools in the marinade and only then brought to readiness in a hot oven. But they can hardly be called canonical.

Beef brisket cooks much longer. American grill lovers recommend stewing brisket at a temperature of 110 изC at the rate of 75 minutes per kilogram of meat - as a result, the order of 16 hours is obtained. The main secret in the preparation of brisket is to put it on the grill on the right side. For languor in the smoker, you should choose fatty meat and put the cut meat side down. In this case, the fat will gradually melt during cooking, not allowing the meat to become too dry. Some cooks wrap the meat in craft paper or, a few hours after the start of cooking, put it on a foil backing, actually frying it in their own fat. If we talk about the barbecue grill, then it does not require such time-consuming, because if you choose the right temperature, the meat will quickly roast.

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