Tag Archives: Barbecueing

Making a Choice on the Right Sort of Charcoal Needed for Barbecuing

The majority of experienced bar-b-cue cooks may have their own favorite charcoal brand name and claim it is great, while others have their own preference and swear on the other brands.

Essentially, it all depends about what you are accustomed to using and whether you are acquainted with the charcoal used on a consistent basis with regards to choosing charcoal.

Charcoal is created by two basic methods. The one which was developed centuries ago may be the hardwood lump. It is made by heating hardwood without adding oxygen, inside a slow procedure that can take days to complete.

This method is used to get rid of any water, tar, methane and other chemicals within the wood and leave nearly pure carbon. This process leaves a lump of wood that’s only in regards to a fourth of the wood’s original weight and offers more heat than raw wood of the identical weight.

In1897, E.B. Kingsford caused Thomas Edison and Henry Ford to use all of the wood particles and saw dust from Ford’s auto plants in Michigan in becoming wood briquettes used for outdoor cooking.

It is made by cooking sawdust and wood scraps in special ovens that removes every one of the elements leaving almost/leaving nearly pure carbon. This will make it pulverized and mixed with additives as binders and formed into briquettes. The patent was approved in 1897 as well as the formula and process has not changed much ever since then.

Other programs have gone into the charcoal game and in reality, there is not much difference inside the product. What the original has choosing it is the consistency in which the charcoal burns as well as the amount of heat it provides.

However, when the griller is used to the brand they’ll use most regularly, they can usually use enough briquettes to prepare the amount of meat to their liking.

Match light charcoal adds wax as well as other accelerants to the charcoal making them better to light. But, many purists claim they detract from your taste from the food , nor rely on them, despite the added convenience.

The kind of charcoal you decide to use is really just your responsibility. Try several types to determine what each logo and variety gives you and then suggest your decision based on the results you have.

Once you discover a charcoal you want, just stick with it! By using the same type each time you grill, you’ll become a specialist at that particular type and likely get better and better results any time you use it.

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.

Learn How to Use Meat Smokers to Smoke Fish and Meats

Do you love the taste of smoked meat or fish but do not know how to get that terrific smoky flavor you crave? Not sure if you are able to get the flavor you want on your current barbecue grill, but don’t desire to spend the money on an expensive smoker?

You will be happy to learn that you can actually smoked meats quite well on both gas and charcoal grills. One thing you need to bear in mind is that the size and style of your burners on whatever type of grill you own, will directly have an impact on whether or not you will succeed in smoking on your grill. The reason for this really is that it is necessary to maintain a consistent 225° in order to properly smoke food.

If you do choose to buy a meat smoker, they’re available in many different sizes, styles and price ranges. Depending on what your needs are it may be possible for you to make use of a small gas grill, but if you do a great deal of smoking it may be necessary for you to purchase a large trailer mounted pit smoker. You can decide if the purchase is going to be worth the reward!

You are able to also choose a vertical water smoker. This works by keeping a water pan between the food and heat source. What this does is regulates the temperature to a steady 212° in order to properly smoke. Your choices with these type of models vary between electric, charcoal, and propane.

Another cool thing about water smokers? Some can even double as barbecue grills – talk about getting the most bang for your buck!

Fish can be smoked either using hot smoking or cold smoking. Any smoker can be used for hot smoking, but if you are interested in cold smoking for fish you will need to purchase a cold smoker. While hot smoking is accomplished at temperatures which vary from 212-225 degrees Fahrenheit, cold smoking requires a temperature of no more than 80 degrees Fahrenheit.

Salmon for example is cured in a solution of salt and sugar before it is smoked with the smoking process, taking anywhere up to three weeks. The amount of time it is smoked is personal preference and based on the kind of flavor you want to achieve.

Smokers are designed to fit every need and budget. It is possible to buy a smoker at a garage sale for just a few dollars or buy a top of the line model that costs thousands of dollars. Certainly, the more you pay for meat smokers determines the quality of the product.

However, if your budget does not allow you to spend a great deal of money; you can still purchase a decent quality smoker for a price within your budget. Conducting some research will help you find the best meat smokers to use for smoking meats and fish that fit into your budget and personal needs. In addition, you are able to find delicious smoked meat and smoked fish recipes in various cookbooks or on recipe online sites.

BBQ Grill Sprays Create Healthy and Unique Tastes

BBQ sprays allow you to use their flavor simulation to create a rich tastiness that will never be forgotten. The one disadvantage to flavor sprays, or more specifically in the case of the barbecue experience grilling sprays, is that such flavors are not genuine or actual. They’re almost always artificial.

Whenever you search for grilling sprays at your supermarket you’ll find they come in quite a few varieties and flavors. Because they are meant to provide taste after the grilling process is complete, they are quite strong in flavor. This allows for the long-lasting tasting experience to last until the meat is cooked completely. Some of the most popular flavors of BBQ grill sprays such as hickory, mesquite, apple and lemon pepper. The spray is applied directly to the meat while it’s being cooked and the meat absorbs it. Should you find your self craving more flavor, you are able to simply add more BBQ spray to the meat.

Don’t be concerned! BBQ sprays are not health-threatening in any way and the sprays are safe for humans to consume. Think, for example, PAM™ margarine spray. It simulates the butter without the saturated or trans fat involved. You can get the flavor you want, without gaining the calories. The same idea applies to all flavor sprays, including BBQ sprays.

You will find no risks associated with using BBQ sprays, as they’re not harmful to the environment in any way. They don’t put off any type of carbon monoxide or harmful pollutants. They simply flavor your food and supply tasty smells whilst you’re grilling.

Should you like to play with your food, in the sense that you like creating new flavor combinations, BBQ spray can be quite a great toy for you to use. You are able to add various sprays to your meet and change the fuel you use to get new and unique flavors. For example, you are able to use a barbecue spray and a hickory coal to create your own customized flavor. You may have to experiment to see which flavors work best with one another and which you personally prefer to fulfill your taste cravings.

For the people who are dollar conscious, BBQ sprays are quite easy about the pocketbook. They allow you to get complex and tasty flavors without spending a fortune. Most sprays will be great for much more than one cooking session and only cost a few dollars.

When you’re trying to find healthy new flavors to use on your grill, remember these advantages to using BBQ spray:

  • You can get flavor in a healthy way when using BBQ spray.
  • You are able to find several different flavors of BBQ spray, conveniently in your local grocery store.
  • If you like Earth-friendly cooking, BBQ spray can help you stay “green” and get the taste you want.

Gas Grilling Vs. Charcoal Grilling

About 99% of eateries grill with gas and it isn’t just a matter of comfort or cost. After all , with the famously high prices steakhouses ask for, they can afford to pay for almost any fuel they want. Therefore why do they still choose to use gas for grilling?

Naturally, many at-home grilling cooks think charcoal is still the best way to get the standard grilled flavor many expect and adore. Grilling with charcoal does put off a touch more smoke compared with gas, overall. Though, whenever it’s ignited appropriately, top quality charcoal releases only a little smoke.

For those who love charcoal grilling, you’ll be able to find at the least two categories of charcoal to use at home.

Often the smoke you see whenever cooking comes due to drippings from the foodstuffs striking the hot areas underneath and not in the energy itself. When the drippings strike the heat supply, they straight away burn and some of those condense within the beef, while some pervades in the meats.

Almost all gas grills cover the actual flame jets with metallic discs, lava rock, or ceramic rocks which help to manage the heat and radiate it toward the beef. Drippings strike these warm areas and begin making smoke with heavy steam, precisely like charcoal.

When it comes to flavor distinction between gas grilling and charcoal grilling, there is frequently one important difference. If you opt to use self-igniting charcoal or maybe charcoal liquid so as to start out a charcoal grill, generally there may be an unpleasant petrochemical odor through ignition and it may get in to the food.

If you have ever tasted the fuel taste in your gas grilled food, you know well what this can mean for flavor.

If you like to use your grill for slow smoke roasting purposes, the difference between the taste in the food on a gas grill and the taste in the food on a charcoal grill is sort of distinct.

The actual combustion gases from charcoal whenever mixed together with smoke coming from timber chips or chunks can make an exclusive standard southern bbq flavor the result. Upon a propane grill, the flavor will be a touch more bacon-like. It should be noted when cooking frequently on a gas or charcoal grill, there is likely very little difference in taste.