Tag Archives: Cooking

Do You Ordinarily Prefer Barbecuing With Gas or Charcoal Barbecuing?

Do you like cooking outdoors on a propane gas grill or do you enjoy charcoal grilling far better? Unquestionably, one of the primary arguments in outdoor cooking is whether charcoal or gas is better.

There are two distinct sides to this argument, both raising remarkable positives and negatives to each kind of cooking and neither side willing to back off from the fight.

Fundamentally they both perform precisely the same function, but gas grills are beginning to show indications of winning the grilling war. Even so, it ought to be noted it is likely the only reason propane gas grills are showing signs of victory can be due to they’re very easy to light and effortless to clean up.

Charcoal is messy, despite the new pre-soaked briquettes. Often called match-light, the briquettes are generally soaked with lighter fluid and can be lit without dumping flammable fluid on the coals.

The key to getting good results with charcoal is to hold off until the flames have gone away and the briquettes start looking entirely white, or else your food will taste like lighter fluid. If you choose not to wait until the lighting fluid is soaked up before dropping a match on it, hair on your face can disappear in a flash.

The standard rule is to utilize about 13 briquettes for each pound of meat you’ll cook. With the majority of barbecue grills controlling the heat can be complicated and typically only by manipulating the air flow into the bottom part of the coals.

While the coals become coated and look like a white ash it can be hard to tell whether they have lost their heat until you pull partially cold food off the barbeque grill at supper time.

By using a gas grill, you open up the gas valve and push the striker, or place a match close to the gas outlet and the grill is ignited. There isn’t any messy fluid without any flash to remove all exposed hair.

You could pre-heat the grill by closing the lid for several minutes and when the grill is scorching, you can put your food on the upper grate. You can actually control the temperature significantly better by adjusting the flame measurements. You can also get started cooking right away without fear of introducing unwelcome flavors into the food.

Gas grill cleaning is easier than charcoal grill cleanup. In most cases, you make use of your grate cleaning brush to clean off the grate after you turn off the gas, shut the lid and when it cools place the cover on the grill.

With charcoal you’ll want to wait until the coals are cold enough to remove them and discover a method to dispose of them. If you’re not cautious you can start a fire with incredibly hot coals disposed of too quickly after cooking.

In the end, charcoal and gas grilling are generally terrific options for any outdoor cook. Both will help you cook very delicious barbecued meat and fresh vegetables. At the finish of the day, it’s all about personalized preference.

How To Quickly Plan Your Next Barbecue Meal

Planning a barbeque meal might be exciting for anyone who is inviting friends or family members over to share your scrumptious BBQ recipes with!

However, when you plan a barbecue, you should take into consideration more than just which kind of meat you will serve.

While many people do appreciate the meat provided at a barbecue, the side dishes will make or break your event. So, when planning the next barbecue meal, make sure you think about the meat you’ll serve, in addition to the sides you’re planning.

When selecting meat for your BBQ meal, you ought to consider beef, lamb, chicken or pork. But, most people will want at least one vegetable to go with their meal and a few come immediately to mind when contemplating cooking on the grill.

Baked potatoes are great selections for the grill. They are frequently wrapped in foil and set on the coals of a charcoal grill, but they could also rest pleasantly for about an hour, with regards to the size of the potatoes, on the grate of a gas grill.

A second favorite barbequed side is corn on the cob. It’s best when it’s soaked the night before so when it is wrapped in foil and put on the grill, water in the husk can easily steam the corn. This also normally takes approximately one hour.

But, if you like your corn a little crispy it can be left on longer. If you love grilled onions, peppers and mushrooms, they also work good on the grill.

When barbecuing your corn, just make a pan from foil, curl up the edges to help keep the butter from running off the edges and add your veggies with about two to four tablespoons of butter or margarine on top of them. Then stick it on the grill. It is going to absorb some of the grill flavor and you could quickly have a delightful side dish to serve with your meat.

For dessert, make sure to have fruit on hand for cutting up or even grilling. Also, do not forget the condiments. Your burgers, steaks, chicken and pork might be juicy, but many condiments can increase the flavor of your food and, if you check with any kid, no hotdog is finished without a mound of ketchup.

You may also want to investigate some flavor sprays to add exclusive flavor to your food choice and to keep your guests fascinated with your delightful and progressive flavors.

In conclusion, planning a barbecue meal isn’t very difficult. It just takes a little time and effort. Just be sure to offer something vegetarian if your guests choose not to eat meat, like grilled portabella mushrooms or eggplant slices. By doing this, your food selection will be a success despite who you invite!

Flavor Sprays Can Help You Create Awesome Barbecued Food

BBQ Grill Flavor Sprays ImageWhen it comes to cooking in the open air on the barbecue grill there are new taste options that can increase the flavor of practically any cook out.

Although the use of wood chips were once well-known for adding flavor during grilling, it’s simple to use easy grill sprays to add taste to anything you’re cooking.

You can now find these delightful grilling sprays in your neighborhood supermarket, for very inexpensive prices. Certainly, not only do these grilling sprays taste amazing but they hardly ever have very many calories, leading them to be healthy too.

In the past, to incorporate hickory flavoring to your meals, for instance, you would have to cook over hickory wood or make use of hickory chips, soaked in water and used in the coals or on the gas grill to infuse your meal with the flavoring of hickory.

Not only may this take a great deal of time for the steam from the wood chips to soak into the food, it can also provide an uneven finish to the flavoring. Quite often when this conventional flavor infusing method is used, one section of the meat may have more flavor than the other.

If you’re enthusiastic about making cooking much easier and tastier, flavor sprays are a cost-effective way to do it. They will also provide a more even flavor throughout the food and you can figure out how much flavor your food has by the quantity of flavor you spray onto the food.

Irregardless the flavor you end up picking, you merely spray the flavor fluid on the raw food when it’s on the cooking surface, one side at a time, and then grill it as normal. When you turn it over for the first time you can spray the other side to create the even flavor.

As soon as the food is cooked and you can sample it, if you do think it needs more flavor you merely spray on a little more. It also does not have to be placed back on the grill and reheated if you increase the flavor.

Another advantage to using grill flavor sprays is that you could use two or three different flavors simultaneously on different kinds of food, to please the palate of different people at your picnic.

Not like wood chips that supply the same flavor to every little thing on the grill, you can be discriminating in which foods are flavored through which spray. Also, you can mix and match flavors to produce your own exclusive flavor combos!

Trendy and innovative grilling flavor sprays can enable any outdoor cook to discover the awesome flavor they really want, simply. In reality, utilizing a flavor spray is so uncomplicated, even children love them!

The flavor sprays are economical, healthy and allow for more personalization in flavor, as your guests could add as much or as little as they would like of each and every spray to their various meats. Don’t forget to check your supermarket shelves for your favorite flavors in cooking sprays!

Quality Recipes For Incredibly Hot And Spicy Barbecue Food

The warm weather is here now and outdoor cooks are looking for the finest recipes on the market! Even though the outdoor temperatures are almost unbearably warm, cooks love the tastes of hot and spicy barbecue foods from the grill.

Although some recipes were made to be used for chicken, many sizzling and spicy sauces can be utilized with other meats as well. Frequently, your favorite barbecue sauce is precisely what you’d utilize for barbecuing, but that may not be spicy enough for you personally if you’re searching for extra flavor and heat.

A couple of recipes which use Louisiana hot sauce use a few variations to bring out the hot as well as the spicy and if done right can certainly bring a tear to your eye. After you mix up this recipe, how you apply it to your food will be a personalized choice.

You can choose to marinade the meat within it before grilling, can select to utilize a brush to apply it during grilling or can choose to simply use it as a garnish once the meat is successfully done cooking. Should you choose to marinade the meat, ensure that you don’t allow it to cook in the sauce for over one hour, because it may be too hot and spicy to enjoy.

If you are intending to prepare several pounds of incredibly hot and spicy wings, you will want to begin with one cup of hot sauce and then include cayenne pepper and black pepper. Start out with a quarter teaspoon of each and adjust for taste and hotness.

Include a tablespoon of soy sauce as well as some dark colored carbonate soda-pop. Be careful with your selection of cola as some are extremely sweet and can affect the taste of your sauce. Unless you just like the taste, it’s better to stay away from Diet Cola for this variety of recipe.

Prepare everything together in a cooking pot and simmer on medium high temperature. You can drop your wings into the sauce while it’s simmering to help put the flavor into your wings, if you would like. As soon as the sauce begins to simmer, you may then pull your wings out and place them on the grill.

Cook for about 10 minutes. After you’re completely done grilling them, you can opt to put them back in the pot for an additional 10 minutes, if you’d like. This simply enables them to become a little more tender, without diminishing the flavor at all.

After you’ve cooked your wings entirely, you can choose how you’d like to serve them. If you desire sloppy wings, dip them back in the sauce before serving, or you could serve them a bit drier right off the grill.

It’s important to remember the safe handling of the chicken wings. Keeping the sauce simmering on the grill will help when you put the cooking wings into the same sauce that initially you had placed the raw wings without the need for causing potential bacteria contamination.

Making Hot Wings On The Barbecue Grill

Although wings might be cooked in a number of ways, the individual that said you are not able to cook hot wings on the grill most likely never tried.

Frequently, grill chefs will cover the wings with their favorite Bar-b-que sauce after they are cooked. BBQ grillers that know better, understand you’ll likely want your own hot sauce when you cook up hot wings on the BBQ grill.

When you use smoke seasoning while barbecuing wings, your wings can easily take on a really unique flavor. Yet, it won’t necessarily make them hot wings.

You will need to use hot sauce for giving your wings the heat you hunger for, which explains why hot sauce is sometimes used as a sauce base. Utilize about a half cup of the hot sauce, add 1 to 2 tablespoons of essential olive oil and then add another one or two tablespoons of soy sauce to provide an extremely unique taste.

A small amount of garlic powder and onion powder (don’t go overboard), and a dash of salt added to about one capful of your liquid smoke, is ideal. On the stove, or on an additional part of your grill, simmer this mixture, stirring often.

Once your wings are almost cooked all the way through, brush on the sauce. Wait roughly two minutes for it to soak in and turn the wings over. Brush the new side with sauce and wait for an additional few minutes. If you’d like, you can keep rotating the wings over the grill, introducing more sauce every time they are turned, until fully cooked.

It is especially vital for you to cook wings properly on the grill and to stay clear of contaminating the sauce. Basically, never brush the sauce on raw wings and then put the brush back in to the pot of sauce.

If you brush on another layer of sauce, it’s going to be contaminated with the raw chicken from the first-time, bringing that uncooked chicken into the area of the cooked chicken, resulting in risk of food illness.

Always use safe handling methods with all poultry and know they must be cooked until there’s no pink inside. Making sure it is entirely cooked will insure a much better end to your barbecue.

Spicy wings on the barbecue are an ideal barbecue staple, which is the reason lots of people opt to serve them. They can be very easily cooked and served in large quantities, which is also ideal for big crowds.

If you wish to make your wings even more tender, carefully consider boiling them for eight minutes in sauce, setting them on the grill to heat and then boiling them for yet another few minutes in sauce. This type of cooking procedure will help you utilize your grill for cooking, but will also guarantee your wings are really tender and ready to be enjoyed.

Barbecue Cooking Tips To Add Flavor

Just as hot days are starting and people are in search of ways to spend their time outdoors, BBQ grilling is starting up.

After all, almost everyone enjoys the delectable flavors of grilled food if it’s done correctly. There are a couple of tricks to remember during your next foray into your world of cooking over hot charcoal.

The standard rule of thumb is to use 30 charcoal briquettes for each and every pound of meat being cooked properly.

In addition, if you have many people to serve and you want to grill over a longer time span, do not put all of the food on the grill at one time. Just cook what you need and when adding more meat to the grill, you may also increase the amount of charcoal, without the presence of starter fluid this time.

After you throw a number of expensive steaks on the barbecue grill, or simply a few cheap cheese burgers, you might have maybe experienced flare-ups that encapsulate flames from the grill across the meat.

This may coat it with a crisp skin of burned meat. Whenever you get into this pattern, it might appear like regardless of how often you flip each piece of meat, the fire will return. This is often a consequence of the meat allowing too much air into your grill.

The space between your hot coals and the meat is filled with air, so when meat cooks, the fat it has and that is essential for flavor, will little by little melt off and trickle onto the hot coals. It will then burst into fire flames.

One particular way to decrease the flame is to align the grate with all the meat as close to the coals as you can. With the significantly less air space, the lesser number of flare-ups is going to be seen, decreasing the chance of your food being burned beyond identification.

On the flip side, don’t overturn your meat. Many grillers are of the notion that constantly turning the meat on the grill will somehow cook it much more evenly and they will turn the meat every few seconds, trying to cook consistently.

The simple truth is, the opposite is true. You can essentially bruise the meat when it is handled too often. Be certain to turn your meat only once or twice.

For example, whether cooking steaks or cheese burgers, you should put the raw food on the heated grill, cook it for 4 to 5 minutes depending on the thickness, flip it and consequently cook it for an additional four or five minutes.

It’s a smart idea to spend time with your family members outdoors by the BBQ grill. You can not merely enjoy good food but also great company.

To be sure you’re serving the most delightful food you can, make sure to follow these barbecue cooking techniques. With just a few basic tricks like repositioning your grates or decreasing the amount of flips you choose to do to the meat, you will get the best tastes possible.

5 Reasons to Barbecue All Year Round

There aren’t any rules that state barbecue grills can simply be utilized between Memorial Day and Labor Day, yet some people have established that cooking on the grill is really a summer-only task.

If you are one of them, first of all you don’t know what you are missing and secondly, you aren’t celebrating a whole lot of holidays with a cookout.

For example, February 1st is the birthday of Fred Flintstone so you may choose to celebrate with an extra-large rack of ribs! Clearly that’s a joke, but there are actually fun reasons you can find to motivate you to grill out all year long. Check out the following five reasons you should grill throughout every season.

1. When you order to grill, there is little or no clean up to do after cooking on the BBQ grill, except for a collection of tongs or a spatula, in addition to the grill itself. However, if you utilize the grill to arrange your meal, your kitchen stays fresh.

2. By cooking out all year long, you can in addition cut your power bills, which can help you benefit monetarily. This reason can also be used to help reduce overall power consumption, since you are likely already attempting to find ways to assist the environment.

3. Food is more enjoyable when it is cooked over hot coals or an open fire. For some reason, most people prefer the tastes of grilled food over the food cooked inside your kitchen. However, the food will taste better still if you don’t have to man the grill!

4. Commemorate more holidays by cooking food outdoors. In addition to Fred Flintstone’s birthday it is possible to celebrate days that definitely tie into a gathering. If the major holidays aren’t enough to apply, think about celebrating the first professional baseball game being played on June 16, 1846. Since hot dogs are all-American, serve them on that day. If you need a reason to grill out in January, remember Elvis Presley’s birthday on January 6 having a huge steak fit only for The King.

5. Probably the greatest reason to grill all year long, is the reason that you can turn back the clock to your childhood days and actually be permitted to have fun with your food. Grilling is actually an art and many people love it mainly because they find it wonderful to “play” with their meal. Needless to say, others simply enjoy the idea of relaxing back, watching the grill and having an ice cold beer.

For the most part, there’s genuinely no reason you are unable to grill all year long. Should your region goes through snowy weather, just wheel the BBQ grill up closer to your backdoor and cook safely, but from a comfy location. There isn’t any real excuses on the reasons why you can’t grill throughout the year, so just do it!

How To Plan A Large Barbecue Party

Regardless of whether you’ve planned barbecues before or not, it’s normally good to think of several things before you should really take off in the organizing process. Initially, it is important to figure out how many people you’ll be asking to the bash and where your event will be held.

This info must be determined first, as it sets the stage for the future details to come. After you have gotten an excellent idea of the amount of people will come and also have a place secured, it is important to move on to the rest of the planning process.

If you can arrange for it, try to make it so you are only responsible for the barbecue and another individual has to keep the attendees busy with other fun-based activities. That way you can focus on making sure you have enough food for everyone and another individual can concentrate on the other details of the social event.

Food choices should be figured out, as well as the volume. For hot dogs, don’t forget to calculate about two per person, presuming you’ll be serving burgers or chicken. For burgers, calculate four burgers per every three guests. If you serve chicken, estimate about three portions per individual.

Prepare side dishes like potato salad or pasta salad, that you can make ahead of time and store in the fridge until it’s necessary. If you expect to see as many as 100 people, you’ll need 6-8 pounds of each of them. If you plan to include a salad, anticipate at least two ounces per person, plus dressing. A fruit salad could be included with 6-8 melons, 3 pounds of grapes, two pineapples and four to six pounds of strawberries to generate enough for 100 people.

If you really feel as if the side dishes are going to be too much to address, think about creating a party where you supply the meat and buns but your guests each bring a side dish. This will allow you to have even more time to focus on the grill.

Additionally, you will need to remember condiments as well as paper plates, napkins, eating utensils and trash bags to help clean along the way so the clean up crew isn’t stuck collecting empty plates and leftover food from the lawn. You might even think about having some wet-wipes available for people to make use of after they eat.

Try to remember, going through the organizing process for a barbecue cookout isn’t very challenging. In fact, it really is quite fun to get your family and friends together for an afternoon of eating and mingling!

Tips on How to Prepare a Barbecue Brisket Perfectly

While America’s favorite cookout food items includes the hamburger and hot dog, there is certainly more to cooking out than just these two popular meats, which is why cooking a brisket might open up your eyes to much more this grilling season.

Most people cooking a brisket outdoors would prefer to use a smoker, since it fully cooks the brisket and gives unparalleled flavor, if the brisket is prepared properly.

The best brisket is the one it is possible to obtain from a local butcher and has a good, thick bit of fat on at least one side. If this is simply not a possibility, a high quality certified Angus beef brisket can be obtained at some food stores that still have on-site butchers or at certain wholesale clubs.

Starting the day before you plan to cook the brisket, take it out of the refrigerator and poke various holes in it utilizing a Jacquard knife. If one isn’t actually in your barbecue instruments, use a fork to stick some holes in it before applying the flavor rub.

Once you’ve worked the rub into the meat on all sides, place it a leak-proof package and position it in the fridge for a couple of hours to let the flavor permeate the beef. Be sure not to leave the meat in the marinade for too long or the flavor might overcome the beef.

You will want to keep the meat at 41-degrees or less to prevent the potential for food spoilage. When you are in a position to cook, or smoke the brisket, position it in your smoker grill at low heat for no less than five hours about 190-degrees.

All through this process, utilize a plastic spray container and spritz the beef often with apple juice to help sustain its moisture and help the brisket create a bark on the outside to shut in the flavor. If you do not have apple juice, any kind of citrus juice works beautifully.

When five hours of cooking is done on low temperature, you will need to cover the brisket with aluminum foil, raise the smoker’s temperature and continue preparing food until it reaches an interior temperature of 195-degrees. For a second time, this is vital to reduce the potential of food poisoning.

After a brisket is cooked properly, it can be somewhat cooled off for a few hours before slicing it. Just after it is sliced you can add your most liked barbecue sauce with a brush, concluding with a breathtaking meal. Toss some potato salad, grilled corn and pineapple in the mixture and your family will be happy eaters!

As an alternative to boring your family with more hamburgers and chips, think about trying something a little bit more unique and smoke a brisket on the grill or in a smoker. You will discover the taste and tenderness is unparalleled and your loved ones will realize there’s more selections for cooking out than just hotdogs!

Helpful Tips for BBQ Cooking with Charcoal

Charcoal BriquetsLots of outdoor cooks agree there’s virtually nothing that can make a grilled meal taste quite as good as it being cooked over charcoal.

Most outdoor grilling enthusiasts have their own minor grilling strategies but here are a number of tips from barbecue experts about cooking over charcoal.

The number one thing to remember is you should get started with a clean grill.

There’s bound to be various stuff left behind from last year in addition to different things that settle on the cooking surface over the winter.

Cleanse the place into which you’ll place the charcoal briquettes and make use of a stiff wire brush to get rid of any rust which can be there.

Use the same brush on the cooking surface grid to make certain none of it will transfer to the meat.

Starting your charcoal is actually up to your personal preference, with many people using electric starters while others using lighter fluid.

No matter what, you need to mound the briquettes into a cone shape before lighting.

If you douse them with lighter fluid, wait three minutes before introducing flame. This gives time for the fluid to soak in the charcoal and it won’t rage with flames quite as bad.

When the charcoal is burning, you’ll be able to spread it around to balance out the cooking surface, but until every briquette is covered with a white ash, it isn’t ready to go.

If the meat is added too quickly, it will pick up the lighter fluid flavor and if added too late, the heat can dissipate before the meat is finished cooking.

Most of the time it takes approximately 30 briquettes for every single pound of meat, but if you’re cooking for a large crowd, don’t try cooking all at once.

Space your time and add briquettes as you go to be sure all of the the meat is as fresh and hot as the first.