18.11.11
This tangy grilled chicken is great for sandwiches as a healthier alternative to hamburgers.
Mustard Marinade
½ cup Dijon
3 Tbsp olive oil
1 Tbsp crushed dried
tarragon leaves
½ teaspoon freshly
ground pepper
4-6 boneless, skinless chicken breast halves
Vegetable oil for brushing grill
- Prepare a charcoal grill or preheat a gas grill to high.
- Prepare the Mustard Marinade by combining the mustard, olive oil, tarragon and pepper in a bowl
- Pound the chicken breasts lightly between the two pieces of plastic wrap.
- Place them in a shallow dish and pour the marinade over them.
- Turn the meat several times to coat them evenly.
- Marinate the chicken in room temperature for 15 minutes to 1hour.
- Brush the grill grate with vegetable oil.
- Remove chicken from the marinade and place it directly over the fire.
- Cover the grill and cook 1 side about 4 minutes.
- Turn and cover again, and cook for an additional 4 minutes, or until the juices run clear when the meat is pierced with a fork
Serve immediately
Makes 4 to 6 servings
17.11.11
1 ½ pounds skinless chicken breast fillets
1 small bunch green onions cut into 1-inch pieces
½ cup soy sauce
2 tbsps sugar
1 tsp oil
1 tsp minced fresh ginger root
1 clove garlic, minced
- Cut the chicken into 1 ½ -inch pieces
- Thread chicken meat onto skewers alternating with the green onion pieces
- Place prepared pieces in a shallow baking dish.
- Combine the soy sauce, sugar, oil, ginger, and garlic
- Mix well and pour over the skewers, coating the chicken evenly.
- Cover and refrigerate for 30 minutes.
- Preheat the grill and place the skewers over medium heat
- Grill for about 4 minutes:
- Turn and brush with the remaining marinade.
- Grill an additional 4 minutes or until done
Makes 6-8 servings
18.8.11
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil,
5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.
Makes 1 cup.
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
7.7.11
The popular misconception people have with prime rib is that it's difficult to cook. This however is not true; grilling prime rib is much like grilling other cuts of meat and will just need similar processes or techniques of grilling. Anybody who has barbecued other cuts of meat before will be able to produce a great prime rib on the first try...READ MORE>>>
Due to its versatility, the fun it will give to you and your family, the rich flavors it gives to different kinds of food and the numerous memories you might have with one, it's no wonder that the outdoor grill has already turned into an all important part of the American backyard. So if you're contriving on availing your own, you must be well aware that you'll have to consider a lot of things prior to buying to be sure you end up with one that you'd really enjoy.
The most usual letdown for people who'd buy outdoor grills is that the grill is either overly large, too small, too many features or too little features. This is simply because they don't plan cautiously before they purchase it so they end up with one that they're not satisfied with. In buying outdoor grills, you must take into account that you have a heap of options and this will require you to plan for you to end up with the great grill for you and your family...READ MORE>>>
Although the meat or poultry is always part of most people's grilling idea, everyone must also have a taste of some of the grilled seafood. Not only is the seafood a healthier option for those who can not have meat, grilled seafood also tastes pretty good if you know how to prepare it the right way. With the nice things that can be made with seafood by using the grill, no wonder it is becoming more popular by the minute. For that matter, you may want to try the seafood next time you and your family decide to barbecue. Here are some tips to describe in detail the proper way of cooking seafood on the grill. | |
...READ MORE>>>
3.7.11
Barbeques are common for events like the 4th of July, receptions, birthday parties and going away parties. Regardless why you have settled to plan a barbeque party, the memories that would come from it are certain to be remembered by your guests for several years to come, as long as you plan ahead. Planning an excellent BBQ party isn't hard, as long as you observe a few simple steps.
1) First, no barbecue will be complete without guests. Plan early, checking with your expected guest for scheduling conflicts and other issues. Looking for a date and time that is ideal for everyone shouldn't be too far as long as you give everyone adequate advanced notice. Keep in mind that not everyone would be able to come, regardless how much notice you give them, so don't get disheartened if you don't get as many RSVPs as your earlier hoped for.
2) Make sure to check the weather. If you live in a climate that is not predictable, then you may prefer to have a plan B in case strange weather comes. You can't predict matters like rain and thunderstorms ahead of time, but you could make certain that you hold you barbecue in the time of year that would be pleasant to your guests. A barbecue in cold weather could give more negative memories of trying to keep warm instead than good memories with family and friends.
3) Buy the kind of meat that you'll be serving at your party. You'll want to have a least a few different kinds of meats, as everybody attending might not like a particular kind. It is generally safe to go with pork, hamburgers, sausage, and chicken. If smaller kids are going to be in attendance, you must factor in child friendly foods like smaller hamburgers and hot dogs.
4) When you have the meat bought, you'll then want to decide what sort of side dish you will serve up. If you want a fully traditional barbecue, you may want to go with traditional sides. Traditional barbecue sides involve potatoes, baked beans, potato salad and coleslaw. Your traditional condiment bar must have pickles, relish, and onions. Such foods are usually severed at barbecues since they are easy to ready and store till the event happens. You might want to cook extra items, but any barbecue is already complete with just the items listed above. Once more, if kids will be present, consider sides for them too.
The simplest approach to side dishes is chips and dip. Chips and dip don't demand any cooking on your part, and would still be enjoyed by the majority of your guests.
5) Based on the theme of your party, you may or may not want to buy ornaments. Festive ornaments can be found at any local party or general store. You may also look at purchasing decorations that can be stacked away and reused at another time, like reusable tablecloths and Tiki torches.
6) The day prior to your party, you'll want to be sure to thaw, set up, and marinate the meat you'll be cooking. Store the meat soaking up the marinade until it is time for it to go on the grill. Ready any side dishes that you can early.
7) The day of the party, get up early and begin preparing for it. You don't want your guest coming while you're still cooking or hanging up decorations. It would only take you a few hours at the most to set up the area where you will be having the party, but the responses from your guest will perhaps seem as if you've been planning this for weeks. Try to bring the grill already going by the time guests get there because the smell coming from the grill is sure enough to get everybody in the mood.
© 2011 Athena Goodlight
Meat should be properly prepared prior to cooking it. You must never try to cook meat on a grill if it's still frozen, or even partly frozen. Thaw your meat by sitting it out around 12 to 24 hours before you plan on cooking it, or by thawing it inside a microwave.
When meat is cooked, do not place it back in on the same plate you had it on while it was raw. This may cause the spread of several unwanted illnesses.
Cooking using charcoal lighter fluid can be good or bad. The lighter fluid would make the food you're cooking to taste different than using other types of grills. Alternatively, trying to not use lighter fluid may induce a lot of frustration because of the fact that charcoal can be hard if not impossible to light without using lighter fluid.
Never poke your meat when it's cooking. This will make the juice inside to leak out to the underside of the grill. Not only would this make your food dry and unlikable in the end, but it also could possibly ruin your barbeque grill. At the least, it will create a buildup of unwanted grease and juices on your grill, which makes cleanup more difficult.
When the meat is on the grill, attempt not to open the lid to several times. Whenever you open the lid, you alter the temperature in the grill. The steady change in temperature and the air flow can cause your meat to dry up easily.
Keep in mind that the higher the heat isn't always the better. While it's OK to rapidly cook food, turning the heat up will only cause the meat to dry up and possibly burn.
While utilizing tin foil or aluminum foil would make cleaning easier, it will make your food to have more of a fried taste instead of a grilled taste.
Grave Mistakes
Do not, under any condition, leave a grill alone while it's in use. Grilling does have fire included, and accidents may occur. Fire scatters quickly, so being concerned of your grill might mean the difference between a small fire that's promptly extinguished, and a visit from the fire department.
Never put a hot grill against a wall, even when the fire is already totally out. A hot grill may heat up an outside wall to the point of burning. Also, don't put the grill cover back on till you are sure that the grill is totally cool.
You barbecue should be cleaned up after every use, no exceptions. Though no one likes cleaning the grill, it is necessary for the life and safety of your grill. If you leave your grill to sit dirty, not only are you causing a possible fire and health hazard, but you are ultimately making it more difficult on yourself when it the time comes to clean your grill.
Be sure that your grill is fully cold prior to cleaning it. Spraying oil and cleaning agents on a hot surface might cause it to fire up. Be mindful, because the grill may seem cool, but might still be hot in a few areas. Nobody wants to sustain burns from portable gas grills.
© 2011 TipWriter
The Weber 586002 Q 320 Portable Outdoor Propane Gas Grill
is for those who prefer a high caliber grill that would endure the test of time, having consistent cooking temperatures and a comfortable set up and one that’s ideal for family cooking.This grill is designed to be a long term investment for your household. It has been diligently crafted for quality, and its entire cooking area can hold 36 hot dogs, 18 burgers, or two whole chickens at a time.
So how well does it satisfy its claims?
Features
* Two stainless steel burners
* Electronic ignition
* Measures 22 x 36.5 x 55.5 inches with the lid open and tables folded down
* Infinite-control burner valves
* Input of 21,700 BTU-per-hour
* Cast-aluminum body
* 462 square inches of cooking space, and a 69 square inch warming rack
* Uses a standard 20-pound propane tank
* 2 folding worktables with hooks for BBQ tools
© 2011 Athena Goodlight
Probably among the most important things you must take into account is the fuel type. Charcoal grills are among the most used kinds of grills. Charcoal grills use charcoal and lighter fluid to heat and cook your food. Charcoal grills come in all shapes and sizes, and differ in price. Charcoal compels you to buy charcoal and lighter fluid every time you cook with it. It must also be cleaned out every time. Charcoal grills come also in small sizes, which are suitable for apartment dwellers or people having small homes. When you have used your charcoal grill, you could clean it then store it away. Propane grills are also valuable for somebody in small areas, since they may come in smaller sizes. Propane grills utilize propane gas to cook your food. If you prefer to quickly cook foods while still keeping a grilled flavor, you could consider Propane grills. Natural gas grills are a bit more complex then smaller grills, so they demand more room. Natural gas grills are intended to hook up directly to your household's natural gas line, and can cook meat in no time. Smoker Grills are employed when flavor is the first priority. Smoker grills use wood to slow cook your meat. Flavor may be moderated by using several kinds of woods.
BTU is the measure of cooking power of the barbecue grill. Simple math will be called for in finding out the amount of heat that your grill creates. Take the quantity of space available for cooking (generally measured by square inch) and divide it by the total number of BTU’s. Ideally you'll want at least 95 to 100 BTU’s for every square inch of cooking space. So for instance, if you have a grill having 50,000 BTU’s with a 450 square inch of cooking space, then you'll be getting about 111 BTU’s of cooking power per square inch. Anything less, and you may want to decide on a different grill.
The next thing you'll want to factor in is the cooking surface. How much space does it contain? Would you be able to cook for only yourself, or the whole family? Based on your situation, consider a larger or smaller grill.
And when it comes to cleaning, does your grill have any sort of feature that afford you to clean it easier? Some grills provide such things like a cleaning door, which makes it easier to remove the spent fuels. This is convenient if you consider a charcoal and smoker grill. Some grills contain a none stick surface, which grants you to cook without food sticking, and provides very easy cleanup.
Other feature some grills offer is the ability to control several areas of your grill using different temperatures. This is usually controlled by knobs on the front, the same as an oven. This makes it possible for you to cook different kinds of foods at the same time. If you prefer to cook a whole meal on the grill, this can be done as well.
Starting your grill vary drastically with every type of grill. Smokers and Charcoal burners calls for you to light the media, then wait for it to burn out and become embers before cooking. This can take about 20 to 45 minutes. Natural gas and propane gas grills can be started right away, whether by lighting the burners using a lighter, or through a knob on the front, which is mounted to a small hammer that slams into a crystal, causing adequate spark to fire up the fuel.
© 2011 Athena Goodlight
To be constantly safe is always an important matter– this includes grilling outdoors. It may by quite unbelievable but several serious injuries, deaths, structure fires and even outdoor fires have been caused just because some individuals don’t abide by or are concerned about outdoor grilling safety. Some of which are quite common and are rather easy to abide by. Regarding what disasters grilling may cause, we must be more mindful of safety tips when it bears on grilling outdoors.
You should first be conscious that grilling calls for the use of a huge some fire and you must know what fire can do. You should also be well aware of the safety pointers for your grill which is most probably already furnished in the manual. Make sure to read it even prior to using it. Being safe with the barbecue grill won’t only help avoid injuries but will also make grilling more pleasurable for you and the whole family.
The Grilling Area
The outdoor grilling area must be intended for the barbecue exclusively and not anything else. Be sure you allow a safe place for it, that it must be away from everything that could easily catch fire like the house itself, paper materials, herbs, laundry, bushes and shrubs. Also make certain that the kids and the pets keep distance from the grill until it has cooled down.completely. Make the grilling area a no play zone especially when you are grilling.
Make sure that the grill is away from all electrical outlets or wires as these can react in a wild manner when subjected to utmost heat. Note that it’s an outdoor grill and it must only be used outdoors and never indoors. Apart from the smoke being in your house and contaminating everything in it, having the grill indoors would also impose numerous potential dangers of which you of course would like to avoid. Keeping abreast with outdoor grilling safety requisites are really important so be sure to take them seriously.
The Grill Itself
Each time you start a grill, you must always have to check it for matters that might lead to accidents. Prior to starting a fire, be sure that there are no leakages in the gas tank if you’re using a gas-powered grill. You can check this by just viewing it, don’t ever try to test leaks by using a match as this can ignite the entire thing and could make the tank blow up. Make sure that you just start the fire if you’ve checked the grill exhaustively.
Other Safety Guidelines
For outdoor grilling safety, you should not allow for the grill turned on at all times. Make a point that you are concentrated on grilling and not do anything else when doing so. Also make sure that you have an extinguisher and a first aid kid always ready. You’ll never know what happens so you have to be prepared in case something happens.
The grill is a fun and a good chance for you to share with your family so you must always be certain that everything is safe when you are grilling outdoors.
Copyright © 2011 Athena Goodlight
An open grill is practically similar to the electric variant of the wood/gas grill. It give you the outdoor cooking out feel since you occasionally have to turn the meat during cooking. It can even produce flavor that’s closer to the outdoor type .
The folding contact grill, on the other hand, acts practically like a panini press or sandwich maker (like the George Foreman Grill). The advantage to using this type of indoor barbecuing grill is that can cook your food quicker for it cooks both sides simultaneously. Hence, it does not need turning so you will be able to do other things while grilling your food at the same time.
The George Foreman Grill is an example of an electric grill. It has which has a grill surface that is non-stick, grooved to leave those lovely “grill marks” on the food and a cover which also has the same kind of grooved surface.
George Foreman grill image via Wikipedia
Food is cooked by placing it the grill then enclosing it with the cover. This enables the food to be cooked from both sides simultaneously – cutting the regular grilling time in half. The grill is constructed with a “tilt” toward the front area and a plastic catcher is placed under the forepart so that fat can be separated from the food. This is regarded as its low-fat feature. Its ease of cleaning is another important feature that makes George grill very saleable.
The George Foreman can cook food more evenly since the surface keeps a constant temperature that’s user friendly. You will not get hot spots or flare-ups. Just a general reminder, never use an extension cord with any type of electric grill. Use an electric outlet with a ground fault circuit interrupter. The George Foreman Grill has ten variants with prices ranging from $29.00 to $129.00
However, it has always been said that gear is just a single aspect in producing awesome barbecue dishes. Just take note that making use of an indoor barbecuing grill can remove that smoky flavor, which can only be achieved by using wood or coal, take comfort in the fact that there can be more to barbecue taste than smoky flavor, especially if it’s raining outside and you don’t have a choice but do your barbecue indoors. The variety of rich, robust flavors that characterize a fine barbecue dish definitely be achieved from a good marinade, dry rub or great-tasting barbecue sauce.
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