Spray Sprinkle Spray

My mantra when using any of my tasty seasoning blends is spray, sprinkle and spray, a technique that has served me well over the many years I have cooked with them (since 2000!). I use canola spray (like Pam), for a couple of reasons; it’s fat free and flavor free and it’s got a higher smoking point than olive. And hey, I’m all for olive oil but I prefer to use it in a less hostile environment and not waste my money…! , So, back to the mantra; always pat the meat or fish dry when necessary, and then spray a light coating of canola all over, sprinkle an even layer of seasoning and then spray again with another light coating to lock the seasoning. Once the first side has been cooked to your liking, flip, and spray, sprinkle and spray the same as you did on the first side; finish to your desired temperature (using a quick read digital thermometer…)and be ready for some wicked good eating! Oh, and by the way, you can elect to use canola spray in a can, which also is available in a high heat option for the gas grill, or get a manual sprayer/mister and buy your oil in a bottle…

 

https://www.eatingwell.com/blogs/health_blog/3_reasons_you_should_reach_for_canola_oil_when_you_re_cooking

 Yours in Smoke, 

DennyMike