Here’s how we do it:
So, What techniques do we use to grill it?
Why is grilled tuna better than other types of tuna?
We’ve tested all these things ourselves here at our restaurant. And while some of them may be valid for some types of food cooked on gas grills at higher temperatures (i.e., no vegetable oil), they do not hold true for grilled fish or chicken prepared at lower temperatures (no vegetable oil). For example, steaks are very tender when grilled over charcoal in their natural state. Chicken breasts done this way are also very tender, but with very little fat left on them after grilling them from outside-the-bone side up using our charcoals-only method . We think this is due to overcooking on an unheated grill surface from its natural state — which means we feel that these foods have lost too much moisture during their long cooking time in order to make them tender enough for us to serve them without much fat remaining on them after grilling — so we cook them anyway until they are perfectly tender inside. This explains why chicken breasts cooked this way taste different from those cooked on gas grills under less optimal conditions (i.e., where they have lost too much moisture during cooking) The same applies to steaks grilled this way: they are extremely tender but still quite fatty because there isn’t enough moisture left on them.