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Great Barbecue Grilling Menu Ideas

As barbeque grilling gets to be more popular, people are becoming much more creative regarding the things they make. It’s no longer a matter of just hot dogs, cheese burgers, steak and chicken for the family picnic.

Even though it is more than likely quite a few things will never change, and the commonly used meat will perpetually remain extremely popular, many people are beginning to test in order to add extra selection to their outdoor food preparation.

Shish-kabob is definitely on the top of the list for cookouts. At home cooks are choosing any number of additions to this age-old meal: steak, chicken, shrimp, and beef, and also a wide selection of vegetables including tomatoes, onions and all kinds of peppers. The selections are limited only by the imagination of the cook.

As always BBQ chicken is a party favorite. The great thing with BBQ chicken is you can use a variety of salsas, and many cooks create their own sauces as well as marinades for outside cooking.

Barbecued ribs are becoming more popular as an outside cooking favorite. There are numerous selections of different sauces you can utilize that will appeal to the tastes of your guests irrespective of whether they take pleasure in mild or spicier sauces. You also have the option to keep the marinade warm so it can be much easier to spread.

Grilled fish is additionally making its entry into the realm of the outdoor barbecue. There is not any need to be afraid of the fish breaking apart and winding up in the bottom of the barbecue pit if you take proper care in the way you prepare it. Many people use foil on their barbeques grills anyways, which will prevent any droppings from entering the flames.

It simply wouldn’t be a BBQ if you didn’t include cheese burgers! Actually, if any of your visitors are children, they are likely to be dissatisfied if you don’t include burgers among the other selections of salads, fruits, or tasty outdoor drinks and desserts.

Don’t hesitate to attempt different ways for preparing burgers. You shouldn’t have to stick with the basic grilled burger you’ve been eating for your entire life.

If you really want to take your Barbecue grilling outdoor experience to the next level, use these tips and ideas to enable you to develop delicious meals this grilling year!

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.

Mouth Watering BBQ Side Dishes to Make

Everyone knows the primary course of any barbeque dinner just isn’t exactly the same without the delicious side dishes to go along with it! Here are some brand new and familiar BBQ side dish ideas for you and your loved ones to enjoy this grilling season!

Surprise Coleslaw

A BBQ can feel imperfect without coleslaw. Although there are many local varieties of this kind of favorite side dish, each recipe always has two things in common: cabbage as well as vinegar. Surprise Slaw is no different. But a lot more unusual elements include sunflower seed products and slivered nuts.

You may find they can help make this slaw a lot more filling than the others, or uncover their refined flavor and provide this side dish a pleasant texture. Surprise Slaw is particularly just the thing for barbecue meals served outside, as it doesn’t need any mayo or cream-based substances that go sour fairly quickly like a lot of cole slaws.

Corn Pudding

Celebrated for the fluffy, buttery uniformity it gives, this side dish is certainly special. It really is really quite simple: Fresh kernels of corn grated off of the cobb that are put into whole milk and butter.

The Usuals

If you’d prefer to stay with convention and keep your current menu simple and easy familiar, you can’t deny the fact certain sides were born to be offered with BBQ. Side dishes like baked potatoes, corn on the cob and baked beans won’t be ignored by your hungry household or company.

But, you can keep the supper a little easier by determining to cook these amazing sides on the BBQ grill too. Just be sure you give the baked potatoes and also the corn on the cob a lot more time than you’ll probably need for the meat products.

This season, dare to be a little different and as an alternative to serving potato chips and store bought cookies with your barbeque meal, choose to little creative and try something totally new or even bring out an old favorite recipe.

Sure, you may find it much easier to go with pre-cooked or perhaps ready-to-serve sides. But, when you take just a little additional time to add in a few really delightful side dishes, it will help your barbecue dinner change from common to spectacular in no time!

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.

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.

An Overview of The Various Kinds of Charcoal BBQ Lighters

You might have your grill set up and therefore are already thinking about the new season of backyard cooking. However, the most important aspects of firing up the grill may be the different types of barbecue lighters out there.

Determining which ones will work right for you is an important task. First, the sort of grill you’ve got (gas or charcoal), determines the lighter that’s best plus, the same lighter can be used for both.

Nearly all of today’s gas grills are equipped with an ‘electric’ starter. A small button is pushed as soon as the gas is fired up which uses a small spark to ignite the gas.

Although every grill owner has likely experienced the days when regardless of how often you push the button, you hear the press and the grill doesn’t light. Following the second or third time, many grillers make use of a match or one of those small lighters using a long handle to find the gas to ignite. However, this may sometimes be a bit dangerous.

Charcoal is frequently another challenge to have lit. Typically, an exclusive lighter fluid is utilized to soak into the briquettes for several minutes to avoid a sudden burst of flame that will also remove hair on your face.

The long-handled lighters are safer for charcoal grills since they keep your hands out of harm’s way in case you light the fluid too quickly. Matches can be found in longer lengths to help you light both charcoal grills and fireplaces that include a few inches of safety to lighting the grill.

A fresh kind of charcoal lighter is the electric briquette lighter. You stack the charcoal right into a chimney-like device which has an electric coil on the bottom that sort of resembles the heating unit in an electric stove. Since the coil gets hotter, it slowly sets the charcoal on fire. A critical safety suggestion is just not to use the ready-to-light charcoal that’s available already impregnated with lighter fluid with an electric charcoal starter.

When you’ve learned which type of barbecue lighter works for you and are comfortable with the results you’re getting, get ready to experience a great backyard grilling season using your family and friends. In addition, you’ll be less frustrated in relation to establishing the grill for the barbecue, because you’ll know in advance exactly what you’re going to use for lighting the grill.

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.