by Mesquite Pete | Mar 11, 2011 | Barbecue
Every year those who cook outdoors find themselves struggling with the same question: what is the best charcoal for outdoor grilling? While there are many different brands on the market, there are only a few different factors to consider when looking for the best....
by Mesquite Pete | Mar 4, 2011 | Barbecue
Designing the outdoor living area for the local chef can be both exciting and challenging, especially when it comes to choosing the right grill. The challenge becomes even greater if the space calls for a built-in grill and you don’t want to take one apart and try to...
by Mesquite Pete | Feb 25, 2011 | Barbecue
There is a huge difference between barbecuing and smoking wood, but the one thing they have in common is how the meat’s flavor is affected by the type of wood used. Generally speaking, smoking involves allowing the meat to be exposed to low heat as smoke from...
by Mesquite Pete | Feb 17, 2011 | Barbecue
Those who enjoy unique flavors of barbecue are finding an inexpensive alternative to wood chips and chemical flavor enhancers by using grilling flavor sprays. Available in most grocery stores, especially during the areas’ grilling season, they come in a wide range of...
by Mesquite Pete | Feb 8, 2011 | Barbecue
Many outdoor chefs get easily discouraged with their grills, whether they use charcoal or gas, because many of the older grills made of cast iron or other metals which do not hold up under outdoor conditions. No matter how well-cared for the grills are, the materials...
by Mesquite Pete | Jan 31, 2011 | Barbecue
Cooking over an open flame is the oldest know method of cooking and despite the numerous recipes for barbecuing, there are three basic tenets that recipes usually do not explain. They are the heat of the coals, the proximity of the food to the heat and how long it...
by Mesquite Pete | Jan 25, 2011 | Barbecue
Since before the colonial years in America, people have been grilling food. The idea probably originated with the Arawak people who roasted meat on a wooden structure that was referred to as a barbacoa in Spanish. For quite a while the phrase was used to describe the...
by Mesquite Pete | Jan 16, 2011 | Barbecue
Many backyard chefs firmly believe there is nothing that compares to the taste of grilling with charcoal, while others, who possibly had a bad experience, prefer gas. With a few simple tips, nearly anyone can enjoy the flavor provided by charcoal when cooking on their...
by Mesquite Pete | Jan 10, 2011 | Barbecue
Any home cook most likely has their particular special tools they use when they host a cookout or an outdoor BBQ. However, there are some tools that are important to have accessible regardless of what you could be cooking or how many people you might be serving. Take...
by Mesquite Pete | Dec 31, 2010 | Barbecue
On the subject of cooking outdoors, there are a few unique cooking methods you could opt for. Many grills that you can buy come with built-in smokers but for individuals who have grills without smokers, they can be ordered as a stand alone. Needless to say, if using...