Ryan Ratino advises that grilling escargot over wood adds a new dimension, giving the dish a smoky, charred flavor that enhances the delicate taste.
For grilling, the right wood is critical. Alder and apple impart subtle flavors that complement the snails, while mesquite delivers a stronger smokiness.
Escargot preparation can still embrace fresh herbs, lemon juice, and spices like cayenne, ensuring that the grilled dish is full of dynamic flavors.
Baking might be the classic method, but grilling escargot allows for creativity with flavors and cooking techniques, especially with high-quality ingredients.
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