Tag Archives: Recreation

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.

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.

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.

The Reason Why Slow Heat Cooking Is Optimal

Although people love grilling on a high heat charcoal grill, for most likely the best flavor of food, slow cooking outside the house is hard to do better than.

Using special flavors can also increase the flavor and texture of foodstuff cooked on the grill and can generally add to the tenderness of many meats.

Maintaining the flavor while maintaining the natural juices in any meats cooked over hot coals or open flame offers among the better taste treats ever made.

For instance, when cooking a steak on the barbecue grill, you can start off with a hot grill to sear the surface of the meat in the initial stages of cooking.

This process enables you to trap all juices inside so they won’t leak out as you slow cook the rest of the meat. Many feel that a gas grill works best for this procedure as the flame might be diminished after searing the outside surfaces of the various meats and allow for slow cooking of the other parts of the product to perfection.

An additional benefit of slow cooking outdoors is the chance to use seasonings on the grill. You can creatively use flavored wood chips to build a smokey flavor numerous slow cookers offer. With charcoal, the wood chips can be added right to the charcoal.

Using a gas grill, the chips may be soaked in water and then covered with aluminum foil with holes punched in it to permit the flavored steam to permeate the meat on the BBQ grill.

A big bonus of slow cooking outdoors is the meat will hardly ever be overcooked. Whenever you cook over a hot fire or coals, there is the risk of burning the exterior of whatever is on the grill.

Once that takes place, even if the inside is still red, there isn’t any turning back. Slow cooking out in the open gives you the advantage of having better command over how the meat is grilled, from rare to medium to well done, it really is cooked without concern about burning.

If you have the time and the patience requires, slow cooking on a grill is a superb way to create a top notch meal for your relatives this summer.

While almost all meats will lend themselves to being slow cooked, a beef brisket or roast is generally a great variety of meat to begin with.

Remember to keep your temperature low prior to the last 30 minutes or so of cooking. It may take up to 6 hours to prepare the meat, although the result will be worth the further effort you add into monitoring and making the meat.

Caring For Stainless Steel Barbecues

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 used typically succumb to the elements after a couple of years of use. The use of stainless steel barbecue grills has changed that attitude as they are better made to handle the rigors of being outdoors.

Typically, stainless steel barbecue grills are more expensive than traditional cast-iron grills. But, if properly cared for they will last many years longer, making it a worthwhile investment. Maintaining a stainless steel grill may seem like a lot of work, but the resulting efforts are well worth it.

Contrary to what some may believe, a stainless steel grill can not be worn out by excessive cleaning. Remember, the shiny stainless steel surface results from a thin layer of chromium oxide, when combined with oxygen in the atmosphere, presents the shiny surface.

When moisture, sand and dirt accumulate on the surface, it forms a barrier between the oxygen and the chromium oxide, allowing corrosion to form on the surface. Scratches are not a friend to a stainless steel barbecue, but new products on the market enable the owner to repair scratches to prevent them from turning into a grill that requires replacement.

Manufacturers can point to products that work best, such as Scratch-B-Gone, available at many stores that sell stainless steel grills.

Many believe that stainless steel, by its name, will not stain. This is actually a myth and many cleansers and cleaners contain bleaching agents that can cause pitting in the surface if allowed to remain on the steel for any length of time.

To help maintain the beauty of a stainless steel grill, follow some simple tips:

* Do not allow food or beverages, cans or other metal objects to rest on the surface
* Do not use the stainless steel surface as a cutting board
* Do not set hot pans on the stainless steel surface
* Do not use steel wool to clean the surface

To maintain your grill you should always wipe it down after every use and keep it covered when not is use to protect the surface from a build up of dirt and water. These few simple steps will help the stainless steel grill retain its beauty for many years.

What’s The History Behind The Charcoal Grill?

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 structure on its own rather than the process of grilling.

Throughout time, the name went on to mean the pit style format of cooking being utilized in Southeastern areas of America. It was originally an operation employed to slow cook hogs, but as various methods of food preparation were developed, local variations became commonplace with the addition of hamburgers and hot dogs being later additions to the menu.

E. G. Kingsford developed the modern charcoal briquette. Kingford was related to Henry Ford and discovered there were tons of wood scraps being discarded throughout the manufacturing of the Model T. Kingsford developed the idea of creating a charcoal manufacturing facility next to the assembly line with the aim of selling the charcoal under the Ford name to all the Ford dealerships. After Kingsford passed on, the name of the company was switched to Kingsford Charcoal Co to respect him.

George Stephen is responsible for the style and creation of the hemispherical grill layout which his friends and neighbors jokingly referred to as “Sputnik”. Stephen was a welder employed by Weber Brothers Metal Works, a metal manufacturing shop whose main concern was melding steel spheres together in order to make buoys.

To help resolve the situation of finding ash on his food after he barbequed it, he created the buoy body of the grill. He then fabricated another hemisphere to use as a lid and thus the coming of the Weber grill and later Weber-Stephen Products Co. was born.

William G. Wepfer and Melton Lancaster of Little Rock, Arkansas were the inventors of the outdoor gas grill. Wepfer was a graduate of the U.S. Naval Academy and as the Director of Marketing, had the responsibility of finding new ways to inspire ARKLA residents to purchase natural gas. This gave Wepfer the theory to acquire a basic charcoal grill and modernize it in his garage area using natural gas as fuel for the new grill.

Tips For Using Charcoal Barbecue Grills

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 outdoor grill.

One of the most troubling aspects of cooking with charcoal is knowing how much charcoal to use. Typically, 25 to 30 briquettes are used for every pound of meat to be grilled.

It is also important to note that when cooking for a large group, not all of the meat will be cooked at the same time and the number of briquettes can be increased as they are needed.

Another concern is the taste of the food sometimes carrying the taste of the charcoal lighter fluid, even when using self lighting briquettes. This is the result of the cook’s impatience and not waiting until the briquettes are ashed over before putting the meat on the grill.

There are two types of cooking on a grill: direct and indirect. Most barbecue fare, such as hot dogs and hamburgers, use the direct method. This is when the meat is placed on the cooking surface directly above the hot coals. For larger cuts of meat, including chicken, ham and roasts, the indirect method works best.

For this, once the appropriate number of briquettes is ashed over, they can be divided into two piles, on each side of the charcoal screen with a space left in the middle. Aluminum foil can be placed between the two piles to catch drips, and then the meat is placed on the cooking surface between the piles to indirectly cook the food.

Other tips can help keep the food safe and prevent food-borne pathogens from ruining the cookout. Quite simply, once the food is thoroughly cooked, it should be placed on a clean plate. Using the same plate on which the raw meat was carried to the grill, exposes the cooked food to any pathogens from the raw food.

Applying barbecue sauce can also spread pathogens if done incorrectly. Sauce should not be applied t the meat until the final minutes of cooking, just long enough to get hot.

If the sauce is applied to the meat before it is cooked, and then the same brush is used to apply additional sauce once the meat is cooked, there is the risk of transferring germs from the uncooked meat to the sauce and then back onto the cooked meat.

Beneficial Barbecue Tools For Outdoor Cooking

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 into account that you will not use all of the tools whenever you have a barbecue, but you have to have them available so you won’t need to purchase them if you do need them.

Enhancing Flavors

Undoubtedly, you always want to create tasty foods when barbecuing. In order to accomplish that, there are various items you need to keep on hand to utilize on those occasions that call for them. Here are a few of the most frequently used BBQ tools:

  • Basting awl, fingers and mop in steel, plastic or silicone
  • Various flavors of BBQ sauce
  • Flavor sprays
  • Injector for marinade
  • Marinade sprays
  • Meat rubs (especially for ribs)

Cleaning Essentials

Having a spotless BBQ grill is not only a security precaution, but it also ensures the food you cook will always taste fresh instead of tasting like the last meal you put on the barbecue. You can easily use the following accessories to clean your grill:

  • Double pad grill brush
  • Scrubs
  • Scrub holders

There are loads of barbecue tools available you may not need normally but may want to keep on hand. The way you grill will establish what other accessories you will need but might include things like a sauce pot, stainless steel chip smoker, rack for barbecue chicken, grill for garlic bread and much more.

When buying unique barbecue tools, be careful not to go over the top. Simply think about what kinds of food you cook and what tools might aid you in cooking those.

While some people are very creative and will attempt to barbecue anything they can cook inside including entire roasts, others are content to opt for the common foods such as steak, chicken, ribs, hot dogs, hamburgers, corn and potatoes.

Safety equipment is essential as well. Barbecue tools like grilling gloves, long handles utensils or fire extinguishers are necessary. The important thing is to enjoy yourself without facing any threat from the fire and heat of the grill.

The Top Five Barbeque Cooking Strategies

While you’re preparing to barbecue, whether it’s simply for you and your family or you are hosting an event, you need to make sure you are well-prepared.

Insufficient preparation may cause not only poorly prepared food but can also make a safety hazard.

Five of the most important tips to take into account when you are barbecuing are listed below though not necessarily in order of importance.

1. Keep your Barbecue equipment nearby.

It could be very dangerous if you leave the grilling area so you can access your gear. While there could be times you can safely leave the spot while you’re awaiting the meat or vegetables to finish the cooking cycle, it’s best to still stay within close range to ensure nothing goes wrong.

2. Set up and marinate all food before you place it on the grill.

If you try to marinate your meat while it is grilling, you can be inadvertently burned. Moreover, the operation of marinating steak or chicken on the grill could cause an unruly fire.

3. Be sure you make food at safe temps.

One oversight many outdoor cooks make is attempting to speed the task by cooking the foods at a heat range that is higher than necessary. This practice results in not only a fire hazard but also boosts the chance of overcooking the food. Rather than attempting to cook food quickly (excluding those recipes that call for it), pick a lower temperature and let the food to savor the seasonings.

4. Always clean your grill after use.

It is important to make sure you clean the grill each time you utilize it. It doesn’t matter whether you are using a charcoal or gas grill. Cooking will cause grease to drip to the coals or the lava rocks and can cause a fire next time you make an effort to fire the grill for use. Taking this little precaution will help you avoid a potential disaster.

5. Always dispose of your hot coals safely.

One of the many unsafe tasks a person might do is leave sizzling coals where they might catch something on fire. When you remove the coals from your grill, either place them right into a fireproof pail full of sand or cool them with water. Never ever should you leave a hot grill of any sort on a wooden deck or porch.

Info On How Charcoal Briquettes Are Made

You can find two principal ingredients and various minimal ones in charcoal. One of the principal ingredients is char and it really is what we all know as traditional charcoal. Its primary purpose is to make the briquettes painless to light and for creating the wood-smoke flavor that is so significantly preferred.

Many producers use hardwoods such as beech, birch, hard maple, hickory and oak simply because they are the simplest raw materials to work with for briquette creation. Some makers may include softwoods such as pine and even organic materials like fruit pits and nut shells.

Coal is the other main component of charcoal and is necessary to produce high temperature ranges and long-lasting fires. Manufacturers may use a variety of different coals including sub-bituminous ignite to anthracite.

Additional common ingredients you could expect to find in charcoal briquettes include a binding agent (starch from grains), nitrate (used for lighting) and an ingredient for ash-whitening (often lime).

You’ll find several steps included in the manufacturing of charcoal briquettes. The process may differ among manufacturers with some using the kiln (batch) technique while others desire to use the retort (continuous) technique. Here is a quick description of the procedure of manufacturing:

* Charring the wood
* Carbonizing the coal
* Briquetting
* Bagging

Occasionally during the briquetting stage, there can be minor materials required to help finish the product.

Typically people think barbecuing with charcoal is a new innovation but it was really started in the late nineteenth and early twentieth centuries. This was once the recovery of acetic acid and methanol during the wood-charring process was crucial and the charcoal was only the byproduct.

As the expansion of much less expensive techniques of synthesizing acetic acid and methanol eliminated the charcoal result, charcoal barbecuing was not as well-liked. It was subsequently revived after the advancement creation of briquettes for outside and other recreational grilling.

A lot of people are uneasy using products like charcoal briquettes since they don’t feel they are harmless for the environment. Since the most significant manufacturer of charcoal briquettes in The United States uses only waste goods for its supply of wood, one can look at charcoal as an eco-friendly product.

The manufacturers use woodshavings, sawdust, and bark from different sources in the production of briquettes.