The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.
Sorghum is kind of unusual. It can go to very high heats, but it's not as productive in most environments as maize is.
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
Camp life is demanding, and even the simplest daily routine becomes a chore in a climate with 90 per cent humidity, not to mention the bugs.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
I would write a scientific paper with the devil, if it was on high temperatures. The fellow's probably an authority.
