Category Archives: Barbecue

Strategies For Great BBQ Cooking

As more people become inquisitive about barbequing when the weather conditions are nice, it is important to keep some suggestions in your mind. We furthermore need to remember that many people cook outdoors but eat inside.

Thus, it’s important to make certain your grill is really a safe distance away from your home’s exterior and that you always remain in the vicinity of the outdoor grill while the your meals are cooking.

Begin with a Very Clean Grill

As soon as you finish with your grill, use a wire grill brush to eliminate any residue. Not only is this the most dependable route to take, but it also ensures that your next dinner will not taste just like the preceding meal.

You’ll be able to accomplish this best by doing it while the grill’s grate remains hot. Waiting until just before you cook your next meal can cause a few of the scrapings to fall under your flames and create a fire.

Get Started with a Scorching Grill

To avoid wasting time as well as ensure the best tasting and properly prepared food, be sure you heat your barbeque grill for 15-30 minutes before beginning cooking.

Many folks are tempted to wait until just before they’re going to cook the food to start the barbeque grill, particularly with gas grills. You also want to be sure you have everything you will need in easy reach including not simply utensils but also seasonings and any sauces you want to utilize. It is also smart to have a spray bottle of water in case of a flare-up.

Fully Familiarize Yourself with the Grill

It is critical to understand that no two grills are identical. Each one has different hot and cold areas, so you have to know how to use those to your advantage.

Tips on BBQ Cooking

This is another area of the topic that will vary dependent not only on your personal grill but also around the cut and size of any meat you are using. You might want to begin by using the guidelines in your cookbook and touching the food at different intervals to test for texture and firmness.

You can even use a thermometer in the event that meets your needs better. Given that meat will continue being cooked when you take it off of the grill, you may want to take it off before the meat reaches your required temperature.

Barbecuing the Most Wonderful Hamburger with Flavor Sprays

Figuring out how to make the best hamburger possible is definitely a challenge. The very first thing you need to do is choose the meat you want to use. While lean meat is extremely popular for healthy motives, meat with a little more excess fat in it gives you the best flavor.

After picking out the meat, think about whether you wish to add any ingredients in to the patty. Some individuals love to add shredded cheese or bacon bits within their hamburger patties, just before cooking.

After that, heat the grill to medium-high heat and wait to place the burgers on it until it’s sizzling hot. Add each burger and test out how long you should wait before turning them. Try to keep your turning to a nominal amount, as the more you flip the beef, the tougher it can turn out to be.

Sure, the concept of understanding what kind of meat to buy, how to prepare your grill, how you can prepare the meat for the grill and how long to wait before turning the burger are crucial facets of this process. Even so, to easily and quickly get the best hamburger possible, try out cooking flavor sprays.

Grilling flavor sprays may be used on the barbecue or any time of the year at dinner time. These types of sprays can be found in lots of different delicious flavors and will also easily complement various other flavor enhancers, such as apple wood chunks. They generate whole new tastes that can take the burger from average to astounding!

Another advantage BBQ flavor sprays have is they ensure robust richness throughout the eating process because the sprays are included with the meat during and after cooking food where it’s absorbed right away.

The more spray made use of, the richer the taste. This guarantees the taste meets the particular preference of the eater and gives the cook complete power over the flavor all round.

Whether or not the backyard cook would like apple taste in a hamburger or peach in spare ribs, both selections leave the mouth watering and can ensure a long-lasting memory. Of course, burning hickory wood chunks is known for making carbon monoxide to disperse in the air, however the spray and the flavor made are clean and powerful.

Therefore, once you have perfected the perfect mix of meat, added ingredients and the length of time to let the hamburger cook just before flipping it, give thought to taking your burger to another level using cooking flavor sprays.

Some Of The Most Critical Grilling Gear to Use Suitable for Grilling on the BBQ

Those that aren’t pros around the grill should know there is more to barbecue cooking than merely throwing meat around the grill.

Of course, the grill is among the most essential item of it technology you will need if you would like take advantage of the flavors that merely cooking over a wide open flame can provide. However, there are several other items which could make the experience easier and pleasurable. Although some are merely nice to own, others are required.

To start with, there are several accessories to help you you create scrumptious meals on the BBQ grill. The single most vital add-ons include the grill washing brushes, which will help keep your grates on your own grill clean.

Those are the types on what you add the food and really should be cleaned before every grilling session. This keeps it neat and ready to use with no need to scape all the old dead ‘stuff’ from your grate.

While these kinds of accessories are of help, the specific items needed for whenever you cook, include things like:

– Tongs for turning or perhaps lifting food from your grill.

– Forks/Grilling forks for assistance with turning/moving large pieces of meat around the grill.

– Grill basting brush for applying your personal sauce.

– Spatula for flipping hamburgers.

Although the spatula is mainly used for burgers, consider utilizing it for turning ham also, instead of using the fork. Sticking any fork in the beef is not going to mean it’s done, yet exactly what it does mean is that the newly-created holes can let the particular juice from the steak drip from to the grill instead of remaining within the meat.

Aside from the basic utensils, foods baskets work very well when cooking cuts which can be so small they might fall with the grate. Also, they’re helpful for cooking fish that will grow to be so tender it literally falls apart, which makes it difficult to get rid of from the heat. Rib shelving can also be found for the BBQ to keep your tender bones intact.

Electric rotisseries to keep your favorite meat turning over the hot grill along with skewers for making shish-ka-bobs are also helpful to possess around. One further item you won’t ever desire to be without is durable aluminum foil. It comes with hundreds of uses about the grill and can be harnessed for a flat cooking floor over the grates from the barbecue grill, as well.

Winter BBQ Cooking Tips and Suggestions

Everyone knows how to efficiently barbecue in the summer months, but you can also take advantage of barbecue during the cold weeks. To successfully cook outside in the winter, use these tips for Barbecue cooking all through the year.

1. Don’t Attempt Anything New: When you’re choosing to grill out in the winter weather, it’s far better to stick to recipes you are already very acquainted with. All things considered, snowy weather conditions are not the time to test out a brand new eight course barbeque grill meal.

2. Shut the Lid: If you’re not adding something to the grill or perhaps turning the beef, make sure to keep the lid closed as much as possible. When you open the lid even for a minute, you let the cool air in and you’ll find that the cooking process may take much longer than normal.

3. Examine Your Hoses: Before utilizing a grill in the winter months, make sure you check the hoses to make sure there aren’t any cracks within them.

4. Clean Up As You Go: One tip to keep in mind when grilling in cooler weather is to clean up your drips as you go. When grease and fat drips in the cooler weather, you’ll have a more difficult time trying to clean up the drips. If you catch the drips while they’re still soft, you’ll have a much less difficult time.

5. Select Charcoal Wisely: If you grill in the winter months, you are going to use more charcoal than in warmer weather. Make sure you opt for a top quality lump charcoal which has a low moisture level.

6. Schedule Additional Time: Considering that the cold temperature will require added time for your grill to heat up and more time for your food to cook, make sure you allow yourself more time to cook.

7. Invest in Lighting: In many areas, it gets darker earlier in the evening during winter time months, so make sure to buy very good grill light. It helps you have the ability to see what you’re doing even after it gets dark.

8. Stay Away From Breeze: When you are trying to grill in cold temperatures, a very important thing you can do is position your grill somewhere that’s screened from the blowing wind. Wind will only reduce the cooking process.

9. Grill Very Carefully: Some people elect to pull their grill close to their own patio door, just so they don’t have to step out in the snow to grill. This could work really well for you in your home, but if you choose to do this make sure to be extra watchful.

If you have vinyl siding, having a hot barbecue grill too close to the home siding can cause it to melt and could even start a fire. Additionally, you don’t want any gas or charcoal fumes to leak into your home.

Tips for Cooking Salmon and Other Sorts of Fish on the Barbecue

For lots of people, there are few things greater than salmon or other types of fish cooked over an open fire or hot charcoal coals.

However, many are reluctant to try to cook fish on their barbecue grill because of the potential to fail to cook them completely or due to the potential for a mess on the barbeque grill.

Salmon particularly is flaky when grilled and if not handled properly, it can crumble while dealing with it. There are however a few simple steps you can take to ensure success.

If utilizing a gas grill, pre-heat the grill with lid closed until it reaches a temperature of 350 degrees. For charcoal, place all the coals on either side so that when scorching, you’ve got a hot side and warm side on your grill. It is important to preheat your grill before putting your fish on the grate.

If you would like your fish to refrain from sticking onto the grates, just coat either side with olive oil or mayonnaise. Using mayonnaise does not only keep it from sticking, but it will melt away leaving no trace within the fish to influence its taste. After cooking the first side, as indexed in the cooking times below, turn it over and complete cooking. The time you must cook the fish will depend all on the size of the fish filet being prepared. The fuller the filet, the longer it will need.

Grilling periods:

– 4 Oz, High Heat, 3 minutes for each side

– 8 Oz, High Heat, 5 minutes for each side

– Whole Fish, High Heat, 7 minutes for each side

– Kabobs, High Heat, 5 minutes for each side

Certainly, the grilling time will vary depending on the grill and the thickness of the filet you’re working with. The times listed were designed as a guide only and you may need to follow precise recipe suggestions as well as make certain the fish has been completely cooked before serving.

There are several recipes for grilling salmon and other fish that can increase the grilling experience. You also can wrap the fish in aluminum foil permitting it to basically bake in its unique juices to keep it tender.

Not just is fish a delicious meal you can bake on the grill, but it’s also rather healthy. Make certain you remember to heat your grill some time before placing the fish on it and just turn the fish just once, to avoid it from flaking too much.

Advantages of Using Barbecue Marinades

When browsing the lanes of your local grocery store, you can easily find different meat marinades on the market.

However, you can also choose to make your very own concoction in which your meat is saturated for a number of hours before it ever sees the top of your grill.
The key to using barbecue marinades is patience and making sure the meat has time to soak up the flavor you wish to experience.

For many, an Italian dressing is essential for beef. But, care must be exercised as the oil in the dressing might cause your grill to flame up and scorch your food. Nevertheless, this type of marinade might not work for all of the cuts of meat.

You will discover three standard reasons that marinades can be a griller’s best ally. To start with, they tenderize the meat. This can be important for some of the cheaper cuts of beef or pork. Marinades may even flavor the meat. Lastly, marinades can add to the juicy qualities of the meat.

Whether you are cooking beef, pork, fish or poultry there are marinades to improve the final product when it comes off the grill. To start out, make sure your meat is fully thawed and with several cuts of beef, tenderized.

Preferably, you’ll need about one quarter pint of marinade for each and every pound of meat. A short pan really should be used to let a single layer of steak to soak in the marinade between six to 12 hours before putting it on the grill.

If you don’t have a shallow pan you can use food storage bags which can be totally sealed. With the bag wide open and lying flat, place the meat in one layer inside the bag. After that you can pour the marinade in the bag and seal it tight.

Make certain to keep the bag flat and put it in the refrigerator until you’re ready to cook. You will probably notice the meat is not entirely immersed in the marinade and you may have to turn the bag over at least twice during the process to uniformly marinade the food.

As soon as the marinade has done its work, take out the meat and place it on the grill. Do not attempt to pour the food out of the bag directly onto the extremely hot grill, as it might create a flare up and cause injuries or an initial heat exposure for the meats.

Although you want to improve the flavor of your food, you certainly don’t want the marinade to overpower your meat. The trick to finding out how much to use and how much time to marinate the meat is to be ready make use of the trial and error method.

Using Wood Chunks and Chips When Barbecuing

Hickory Wood Chunk BagNearly everyone enjoys the taste of food cooked on the grill and by utilizing wood chips or chunks, you can boost the natural flavor of cooking food over an open flame.

Whether you make use of a charcoal or gas grill, flavors can be added in by making use of wood chunks or chips through the cooking process. Essentially, you have two options when using them. The one you choose will be determined by the quantity of the smoke flavor you would like to introduce in your food.

The most commonly used wood chips are hickory wood chips, which can be generally used in combination with beef or pork. But, apple wood is additionally common for almost any sort of meat cooked on the grill.

If you need a heavy smoky flavor, you can put some of the chips or chunks directly on the fire. But, this process works best with a charcoal barbecue grill. Placing wood chips on the flame of a gas grill can produce flames which will cook the outside of the food too quickly, causing it to burn up on the exterior while being still uncooked inside.

It’s best to soak the wood in water until they’re damp. Once wet, wrap them in high quality foil and immediately after poking a few holes in the foil to allow the steam to escape, place them on the grill grate along with the meat.

The steam will bring the taste from the chips or chunks and soak it into the meat. If you slow cook the food like this, it’ll give you intense flavor. How much flavor will be determined by the amount of chips used and how long the meat is confronted with the smoke from the chips.

The first time you use flavored wood chunks or chips might require some modifications to the amount of chips you utilize, how wet you’ve made them, and the variety of holes you poke into the foil.

As you test out the process making use of wood chunks and chips, you possibly can make modifications to reach the level of flavor that fits your own private preference. While it’s really a trial and error process, once you know the routine you need to use to receive the flavor you’d like, you’ll be able to easily repeat it every time you grill outside.

Cooking Ribs on the Barbecue

There are many ways to cook ribs on the barbecue. One of the best ways to cook ribs is with a smoker, but for those who don’t have one, ribs can be cooked on the grill.

Of course, cooking ribs on a grill will definitely require patience. Being in a hurry and cooking with the heat too high can turn what could be tender mouth-watering ribs, into a pile of charred bones with a little bit of meat on them.

Preparing your ribs for the grill is pretty straight forward and not much different than if you were preparing your ribs for a smoker. Each rack will have two membranes and the outer one needs to be removed before cooking.

If you remove both the outer and inner membranes, the bones will simply fall away and you’ll be left with a pile of meaty bones. Once the ribs are prepared, you are ready to put them on a pre-heated grill, using indirect heat. This means you should only have heat on one side of the grill, and it’s important to place your ribs on the other (non-heated) side.

You can add wood chips to your grill to give it a smoky flavor, but the main key to delicious and tender bone ribs is to cook them over low heat. Your grill should maintain a temperature of between 200 and 225 degrees during the entire cooking process.

In addition, you will need to be careful your ribs do not overlap onto the fire side of the grill, or they will dry out. Also, during the first hour you may need to add more wood chips to maintain the smoky flavor you are looking to achieve.

To achieve ribs that are tender, without using a smoker, you can boil them for about 30 minutes in water or can cook them using a slow cooker. Using this boiling method will get the cooking process started, without drying the ribs out. However, this method does run the risk of boiling some of the flavor out of the meat.

When it comes to seasoning ribs, be subtle. Since most ribs will have a flavor all their own, use any flavorings sparingly. A good rub works best, regardless of the flavors you use in the rub itself.

Many people choose to use barbecue sauce. If you’re planning to lather barbecue sauce on the ribs, be sure to wait until near the end of the cooking process before you add the majority of it.

You will need to keep a close eye on your ribs throughout the cooking process. It will be easy for you to know they are done when you can stick a toothpick through the meat, with very little trouble.

You can also tell the food is done when the meat feels loose on the bone. Be sure you keep a close watch on the meat when it starts to get close to finishing time, because there is no way to fix ribs that are overcooked.

You are certainly able to get great results when cooking ribs on the barbecue, if you pay attention throughout the entire cooking process.

How to Barbecue Safely

Nearly everyone enjoys cooking outdoors over their barbecue grill. Some enjoy gas grills and there are those who prefer charcoal over gas. However, regardless of your preference, there are a few simple tricks to make your barbecue cooking safer in various ways.

When it comes to grill safety, it isn’t always about not being burned. In fact, there are many things which can harm you during barbecue cooking, including food poisoning. Here are a few tips to make sure you or your guests do not suffer from food poisoning from cooking outdoors.

One of the most common mistakes people make when barbecue cooking, is the choice of when to add sauce to the meat. It doesn’t matter whether it is beef, chicken or pork, each type of meat must be thoroughly cooked.

This will ensure the cooking process kills any bacteria that can cause food borne illness. It is common practice to lather on the sauce, before putting the meat on the grill. Many people do this because they believe it will better enhance the flavor of your food.

However, when it comes to food safety, this is possibly the worst thing you can do. What happens is, most cooks will use a barbecue brush to brush their favorite barbecue sauce onto the raw meat.

This means any bacteria that was present on the uncooked meat, will be on the brush when it is placed in the container of sauce. This quickly contaminates the entire container. After the meat continues to cook and more sauce is added, the cook is adding the bacteria back onto the partially cooked meat.

This process can go on and on, simply spreading the bacteria onto the meat with each additional application of sauce. To reduce this possibility, the best method is to fully cook the meat first, then add the sauce in the last few minutes of cooking. This will retain the flavor of the sauce, without contaminating the food.

In addition, it will help you keep from burning the ribs due to the high content of sugar in the sauce. If you are afraid of adding cold sauce to the hot meat, you can place the container of sauce on the grill and heat it up while the meat is cooking and then brush it onto the cooked meat.

To eliminate the possibility of food illnesses during barbecuing, you should also use a different plate to place the cooked food on. For example, do not use the same plate to hold the cooked meat as you did to bring the uncooked meat out to the grill.

Juices from the uncooked meat will still have contaminates on it and by placing the cooked food on the same plate will transfer the bacteria onto the cooked food. This will greatly increase the chances of making your guests ill.

Remember, barbecue safety doesn’t only rely on trying not to burn yourself. Using safe cooking practices is also a huge part of being safe while barbecuing.

Preparing a Charcoal Barbecue Grill

Grilling on a charcoal barbecue grill can be fun and help you create many delicious meals. At the beginning of grilling season, or when you buy a new grill, there are a couple of things you need to do before cooking on it for the very first time.

Most grills look clean and shiny when they are new, but can quickly turn disgusting after one or two uses. Before you use the grill, you will want to make sure it is clean of any leftover manufacturing oil or grime, which can negatively affect the taste of your food.

When using a charcoal grill, there are several steps you should take to prepare the grill. Many of the steps required are the same as one would need to take when using a gas grill. To begin, look closely at the grate on which you will put your food to cook.

If there is a bunch of rust on your grill, you will want to use a stiff wire brush to clean off as much as possible, before cooking on the grill. Don’t be afraid to use an oven cleaner on your used grill, to remove any leftover materials from its last use.

You may also want to heat up the grill and brush away any dirt and grime from previous uses. This will help you make sure it is completely clean before you put any food on the cooking surface. Once you know it is clean, and there are no leftover ashes in the bottom, add enough charcoal to cook your planned meal.

Typically you will use 13 charcoal briquettes for every pound of meat you are going to cook. You should stack the charcoal briquettes in a pile to start them. Or, you can use one of the innovative fire starting chimneys you can now find on the market, into which you place all the briquettes before lighting them.

Once the charcoal is lit, whether you use lighter fluid or ready to light charcoal, you want to wait until the charcoal is coated with a white powder before you start cooking the food. The white color indicates all of the lighter fluid is burned off.

When the coals turn white, you need to spread the hot coals evenly on the grill, as at this time they will be giving off an even heat. Before adding the meat on the grill, you can also spray the cooking grate with anti-stick cooking spray. This will help you avoid leaving some of your food on the grate. Using an anti-stick cooking spray will also help cleaning up the grate once you’re done cooking.

Part of being successful in using a charcoal grill revolves around properly preparing the grill before using it. By ensuring the grill is clean before you start cooking, by being extremely patient and waiting for the coals to turn white and by using anti-stick cooking spray, you can ensure your charcoal cooking experience yields excellent results.