By Muneeb Ahmed
Here is a quick guide that describes the different gas and charcoal grills and their regular or suggested retail prices:
Omega 200 Gas is a small enough entry-level model. It can serve a family or group of 4 people. It has a one-piece Hammer tone hood, and comes in black. It has a dual control burner and is made with a chrome finish cooking grill. The Omega 200 gas BBQ grill has a push-button ignition. Regular Price: £99.99.
Excel 200 Gas has a newer, more modern design than the Omega. It comes in grey or silver and is ideal for small spaces. It comes with two foldable side tables and gas bottle holderand is accessorized with an all-weather cover. Ithas a one-piece painted hood, and a dual control burner. The Excel 200 gas BBQ grill is made with a porcelain coated cooking grill. Regular Price: £149.99.
Excel 300 Gas is larger than the Excel 200. It has fold down side tablesand is made with a one-piece painted hood. It holds a dual control burner andhas a porcelain-coated cooking grill. It alsoincludes a side burner and comes in silver or grey colour. Regular Price: £179.99.
Trooper 2 Burner Gas comes in a traditional green, outdoor colour and wooden trolley. It has a one-piece porcelain hood and is made with two porcelain coated cast iron grills. It also comes with stainless steel burners and a cool touch wooden hood handle. Regular Price: £249.99.
Hunter 3 Burner Gas is ideal for a garden or patio setting, with its green colour and hooded outdoor design which blends with green landscaping. It comes with three burners and two porcelain coated cast iron grills. It has stainless steel burners and heat indicators. It is also made with a cool touch wooden handle. Regular Price: £299.99.
Spectrum 2 Burner and 3 Burner Flatbed Gas Grillers are the latest for 2008, which have stainless steel burners. Their high quality performance comes from the porcelain coated grills. They also come with ceramic briquettes to be used instead of a lava rocks, and warming racks. The Spectrum series also has the latest technology spark rotary ignition. Regular Price: 199.99.
These charcoal BBQ and gas BBQ grills come with a 10-year warranty inclusive of membership to the Outback Owners Club if you purchase any of the professional Outback Barbecue grills. Make sure to purchase from the suggested stores and outlets for your authentic model of an Outback Barbecue grill.You can check out for more information on how you can do outback bbq
Article Source: http://EzineArticles.com/?expert=Muneeb_Ahmed
Saturday, November 29, 2008
Friday, November 28, 2008
Great Tips For Maintaining Your Outdoor Barbecue Gas Grill
By Edward Grace
Cooking and grilling on a barbecue gas grill is fun: cleaning up after the cooking is done is not fun. However, it is not fun nor good practice to cook on a dirty grill. Like all appliances - your grill needs to be cared for in order to function properly and efficiently.
Since most grills are stored outside there is a tendency to get dirty even when the grill is not being used. First and foremost - you should have a cover for the grill that is placed over the grill when it is not being used. A cover will prevent rain (or snow in the north winter-lands) from reaching most parts of your gas grill. It is very easy to remove the grill cover when you are going to use the gas grill. Do not attempt to put the cover back on when the grill is hot Let the grill cool first. For more info on covers, click here.
Cleaning portions of your grill after each use is required. There are other portions which need to be cleaned on an as needed basis depending mostly upon usage. And if you are in a geographic area where the gas grill is put away for the winter, you will need the clean the grill before it is stored for the winter and before it is used the next spring.
Every-time you use the gas grill the cooking grates should be cleaned. The best time is immediately after you have removed the food from the grates. Turn the grill burners on the highest heat setting and close the hood. After about 15 minutes, brush the cooking grates with a brass wire brush and shut off the heat. Brushing the grates will clean off any residue and make them ready for your next usage.
You should also wipe clean all exposed areas of the grill(working surfaces, shelves, hood, every-time before you replace the cover.
On an as needed basis or at least each season, change the grease pan liner and/or sand. Do not refill if you are storing the grill and will not use for a few months. Refill when the grill is brought out of storage.
Periodically, clean the warming racks using a fine steel wool pad with warm soapy water. Rinse thoroughly as you do not want any soap to remain on the warming racks. Also remove any stains from the grill cover/hood using the fine steel wool pad with the warm soapy water. Again, rinse thoroughly.
Remove the cooking grates every 5 - 10 uses and depending upon the brand grill, brush the steel diffuser heat bars above the burners. If your grill has lava stone or ceramic briquettes, move and shake the stone or briquettes to remove any pockets of grease accumulation. The lava stone or ceramic briquettes should be replaced periodically. The lava stones tend to absorb the juices and grease. They will tend to flame more rather than create evenly distributed heat.
If you have a propane tank and you are storing the grill for the season, it is best to empty the tank before storing for safety reasons. The best way to empty the tank is to ignite the burners and burn off the gas. Do not disconnect the propane tank until the tank is empty and the flames are out on the grill.
There is no need to clean the burners. However, every few years the burners should be replace.
By applying the maintenance cleaning tasks listed above regularly on your gas grill, your gas grill will perform better and last a long time.Ed Grace is a barbecue fanatic and webmaster of website http://www.practical-barbecue-grill-guide.com Visit his website today for Barbecue & Grilling Information.
Article Source: http://EzineArticles.com/?expert=Edward_Grace
Cooking and grilling on a barbecue gas grill is fun: cleaning up after the cooking is done is not fun. However, it is not fun nor good practice to cook on a dirty grill. Like all appliances - your grill needs to be cared for in order to function properly and efficiently.
Since most grills are stored outside there is a tendency to get dirty even when the grill is not being used. First and foremost - you should have a cover for the grill that is placed over the grill when it is not being used. A cover will prevent rain (or snow in the north winter-lands) from reaching most parts of your gas grill. It is very easy to remove the grill cover when you are going to use the gas grill. Do not attempt to put the cover back on when the grill is hot Let the grill cool first. For more info on covers, click here.
Cleaning portions of your grill after each use is required. There are other portions which need to be cleaned on an as needed basis depending mostly upon usage. And if you are in a geographic area where the gas grill is put away for the winter, you will need the clean the grill before it is stored for the winter and before it is used the next spring.
Every-time you use the gas grill the cooking grates should be cleaned. The best time is immediately after you have removed the food from the grates. Turn the grill burners on the highest heat setting and close the hood. After about 15 minutes, brush the cooking grates with a brass wire brush and shut off the heat. Brushing the grates will clean off any residue and make them ready for your next usage.
You should also wipe clean all exposed areas of the grill(working surfaces, shelves, hood, every-time before you replace the cover.
On an as needed basis or at least each season, change the grease pan liner and/or sand. Do not refill if you are storing the grill and will not use for a few months. Refill when the grill is brought out of storage.
Periodically, clean the warming racks using a fine steel wool pad with warm soapy water. Rinse thoroughly as you do not want any soap to remain on the warming racks. Also remove any stains from the grill cover/hood using the fine steel wool pad with the warm soapy water. Again, rinse thoroughly.
Remove the cooking grates every 5 - 10 uses and depending upon the brand grill, brush the steel diffuser heat bars above the burners. If your grill has lava stone or ceramic briquettes, move and shake the stone or briquettes to remove any pockets of grease accumulation. The lava stone or ceramic briquettes should be replaced periodically. The lava stones tend to absorb the juices and grease. They will tend to flame more rather than create evenly distributed heat.
If you have a propane tank and you are storing the grill for the season, it is best to empty the tank before storing for safety reasons. The best way to empty the tank is to ignite the burners and burn off the gas. Do not disconnect the propane tank until the tank is empty and the flames are out on the grill.
There is no need to clean the burners. However, every few years the burners should be replace.
By applying the maintenance cleaning tasks listed above regularly on your gas grill, your gas grill will perform better and last a long time.Ed Grace is a barbecue fanatic and webmaster of website http://www.practical-barbecue-grill-guide.com Visit his website today for Barbecue & Grilling Information.
Article Source: http://EzineArticles.com/?expert=Edward_Grace
Thursday, November 27, 2008
New Barbecue Grills Are Making Family Cooks into Chefs
by Michael Wilson
It wasn’t too long ago when the average backyard barbecue was little more than Mom or Dad in an apron standing over a small kettle filled with glowing charcoal briquettes. Moreover, in those same days, backyard cookery was ordinarily limited to a few hot dogs, hamburgers and some occasional pieces of chicken. Today, thanks to both technology and the tremendous popularity of barbecue cooking, the simple backyard barbecue grill has evolved into an art form that has captured the attention of even world-renowned chefs.
The Barbecue Grill has reached maturity
The sophistication of today’s barbeque grill is a far cry from its humble backyard predecessors. For example, look at the TEC Sterling II FR Infrared Propane Gas Grill on Pedestal. Here is a cooking center that would even make Chef Emeril Lagasse proud. This pedestal-mounted gem features stainless steel infrared burners that cook with 100% infrared energy and utilize 60% less propane gas than units that use ceramic burners. Each burner is rated at 16,000 BTU. The stainless burners feature TEC’s patentedRadiant glass infrared heater panels and easy-to-clean stainless cooking grids. The TEC Sterling II FR Infrared Propane Gas Grill on Pedestal also has 512 square inches of cooking space and removable stainless inner trim panels that are easy to clean as well. It has an angled, double-walled hood design and a single access door. One or two stainless side shelves can be added to provide additional work space.
While priced for home chefs who are really into barbecue cuisine, the TEC Sterling II FR Infrared Propane Gas Grill on Pedestal doesn’t require a lot of backyard real estate, yet permits an extensive dinner to be cooked to perfection.
Other available high-end grills include the Lynx Gas Grills 36-Inch Built In Natural Gas Grill which is available in two models with and without a rotisserie; the DCS Gas Grills 36� Built In Natural Gas Grill that features ceramic radiant technology, a grease management system, a dedicated infrared rotisserie burner and 4-25,000 BTU U-shaped stainless steel burners; and the Fire Magic Echelon E790 Natural Gas Grill with 792 square inches of grilling area, multiple zone cooking, warming rack and a wood chip smoker. The numerous features of these units are too extensive for coverage here, but are thoroughly described and pictured online along with pricing information.
Barbecue fare isn’t just for summer anymore
Today, you will find barbecue grills in backyards, on patios and even on the small decks of some apartments and condominiums where permitted. BBQs are so popular that they don’t disappear when a chill hits the air. The primary reason is, of course, taste that usually can’t be readily duplicated on a kitchen range no matter how sophisticated. People in cold climates often continue to use their barbecue grills well into winter and this especially applies to the new, spacious high-end units such as the TEC Sterling II FR Infrared Propane Gas Grill on Pedestal; Lynx Gas Grills 36-Inch Built In Natural Gas Grill and the Fire Magic Echelon E790 Natural Gas Grill any of which will turn the household cook into a chef worth accolades for his or her superb culinary accomplishments year round.
Check out http://www.forbbq.com for more bbq tips and tricks and to find out more about some of the high end grills featured in this article.
About the Author
Michael Wilson writes regularly about food related topics. I hope you enjoy this article.
It wasn’t too long ago when the average backyard barbecue was little more than Mom or Dad in an apron standing over a small kettle filled with glowing charcoal briquettes. Moreover, in those same days, backyard cookery was ordinarily limited to a few hot dogs, hamburgers and some occasional pieces of chicken. Today, thanks to both technology and the tremendous popularity of barbecue cooking, the simple backyard barbecue grill has evolved into an art form that has captured the attention of even world-renowned chefs.
The Barbecue Grill has reached maturity
The sophistication of today’s barbeque grill is a far cry from its humble backyard predecessors. For example, look at the TEC Sterling II FR Infrared Propane Gas Grill on Pedestal. Here is a cooking center that would even make Chef Emeril Lagasse proud. This pedestal-mounted gem features stainless steel infrared burners that cook with 100% infrared energy and utilize 60% less propane gas than units that use ceramic burners. Each burner is rated at 16,000 BTU. The stainless burners feature TEC’s patentedRadiant glass infrared heater panels and easy-to-clean stainless cooking grids. The TEC Sterling II FR Infrared Propane Gas Grill on Pedestal also has 512 square inches of cooking space and removable stainless inner trim panels that are easy to clean as well. It has an angled, double-walled hood design and a single access door. One or two stainless side shelves can be added to provide additional work space.
While priced for home chefs who are really into barbecue cuisine, the TEC Sterling II FR Infrared Propane Gas Grill on Pedestal doesn’t require a lot of backyard real estate, yet permits an extensive dinner to be cooked to perfection.
Other available high-end grills include the Lynx Gas Grills 36-Inch Built In Natural Gas Grill which is available in two models with and without a rotisserie; the DCS Gas Grills 36� Built In Natural Gas Grill that features ceramic radiant technology, a grease management system, a dedicated infrared rotisserie burner and 4-25,000 BTU U-shaped stainless steel burners; and the Fire Magic Echelon E790 Natural Gas Grill with 792 square inches of grilling area, multiple zone cooking, warming rack and a wood chip smoker. The numerous features of these units are too extensive for coverage here, but are thoroughly described and pictured online along with pricing information.
Barbecue fare isn’t just for summer anymore
Today, you will find barbecue grills in backyards, on patios and even on the small decks of some apartments and condominiums where permitted. BBQs are so popular that they don’t disappear when a chill hits the air. The primary reason is, of course, taste that usually can’t be readily duplicated on a kitchen range no matter how sophisticated. People in cold climates often continue to use their barbecue grills well into winter and this especially applies to the new, spacious high-end units such as the TEC Sterling II FR Infrared Propane Gas Grill on Pedestal; Lynx Gas Grills 36-Inch Built In Natural Gas Grill and the Fire Magic Echelon E790 Natural Gas Grill any of which will turn the household cook into a chef worth accolades for his or her superb culinary accomplishments year round.
Check out http://www.forbbq.com for more bbq tips and tricks and to find out more about some of the high end grills featured in this article.
About the Author
Michael Wilson writes regularly about food related topics. I hope you enjoy this article.
Wednesday, November 26, 2008
What A Gasifier Does And Why Gasifiers Are Suddenly Cool
The first gasifiers were gasification retorts and they have been around for well over a century providing our town gas supplies from coal. In basic terms they involve a container in which combustible fuel is heated, driving off flammable hydrocarbon gases. These gases are then scrubbed in filters to remove particulate matter and any corrosive chemicals, before being plumbed into anything from the towns gas supply to a modified carburettor to fuel a standard internal combustion engine.
Gasifiers are available now. They are proven technology. They can and are helping in the war to reduce gas and electricity prices, and the magic thing is that the same principle can be applied to many fuels other than coal.
These systems are capable of producing electricity from any biomass source. They may use any fuel in some, such as coal, petroleum coke, residual oil, oil emulsions, tar sands, and/or other similar fuels. Gasifiers produce a gas which is commonly known as syngas. This gas is used mostly where it is created to power a gas turbine. Gasification uses chemistry and high temperature and pressures to change the way the coal or other form of solid carbonaceous (fossil) fuel produces heat. In other words instead of burning the fuel outright, a gasifier part burns the fuel due to the presence of only a limited amount of oxygen and creates a fuel gas.
One gasifier, for example, is a device that has been developed by TERI (The Tata Energy Research Institute in India) for use in the drying of cardamom. The gasifier uses briquettes that are made from firewood and other types of biomass and turns them into a gas that burns with a clean smokeless flame.
In another example a gasifier is the key component in the Ag Bio-Power Energy System, but it is not the only component. In the patented configuration of the system, solid wastes containing metals and other non-combustible materials are burned separately while a gasifier is used as a scrubber for the polluting emissions because gasification is so good at burning out these substances.
It is reported that Household and Commercial Waste can also be gasified. In this case combustible gases are used within the system for increased efficiency and high temperature combustion than is archived in an incinerator. After gasification the residue of thermal decomposition is cooled and rough particles such as metals and non-combustibles are separated by means of a vibrating sieve and magnetic separator. The separated fine particles are mostly ash and carbon content, and these particles can then be crushed and sent to the final furnace for vitrification, where they are turned into essentially a form of glass, safely binding in any toxic substances, out of harm's way, for ever.
Combustible waste from industrial production processes which is reported to be suitable for gasification includes textile waste, wood scrap/trimmings, plastic scrap, and non-reusable solvents. Textile waste can consist of excess yarn, thread, cloth, carpet, or any other fabric. Combustion temperatures of 1500-1600~F and heat release rates of about 400,000 Btu/cu ft/hr are possible and give heat transfer rates reported to be larger than those of conventional pulverized coal boilers.
Some of these technology providers are claiming cell microturbine combinations are possible which have the potential to achieve up to 60 percent efficiency and near-zero emissions. On top of that they say that fuel flexibility enables the use of low-cost indigenous fuels, renewables and waste materials. Even, for example, experts say briquettes produced from agricultural residues can be used in some gasifier models.
Some gasifier plant is now also being developed which is based on fluidized bed technology with the possibility of the common and low cost availability of practically zero emissions release systems achieving high efficiencies using a host cheap, locally produced, renewable fuel sources.
Now, we think that this is pretty cool, when at present all we can see is rapidly rising gas prices and practically no alternatives for me and you, but to pay them.
Reducing energy demand, especially in the sense of better insulation for heating homes and offices, is of course, more of a potential for saving CO2 emissions, but that's not what what we are discussing in this article.
We have been here before, as well, in that in the mid to late 1970s, when it was believed that there was going to be a shortfall of oil due to the formation of OPEC, fuel prices rose excessively. At that time also there was an expected decline in supplies, and considerable effort went into developing alternatives. But, those efforts came to very little, as in real terms the alternatives were still more expensive than the oil and coal based alternatives. This time around that is no longer the case, so expect to hear about more suddenly “cool” energy solutions, but which are also very “hot” indeed - at the same time!
By: Steve Evans
Article Directory: http://www.articledashboard.com
Steve Evans also discusses gasifier plants that convert rubbish into fuel at the Waste Technology Developments web site, and at the Gasifiers and Gasification web site.
Gasifiers are available now. They are proven technology. They can and are helping in the war to reduce gas and electricity prices, and the magic thing is that the same principle can be applied to many fuels other than coal.
These systems are capable of producing electricity from any biomass source. They may use any fuel in some, such as coal, petroleum coke, residual oil, oil emulsions, tar sands, and/or other similar fuels. Gasifiers produce a gas which is commonly known as syngas. This gas is used mostly where it is created to power a gas turbine. Gasification uses chemistry and high temperature and pressures to change the way the coal or other form of solid carbonaceous (fossil) fuel produces heat. In other words instead of burning the fuel outright, a gasifier part burns the fuel due to the presence of only a limited amount of oxygen and creates a fuel gas.
One gasifier, for example, is a device that has been developed by TERI (The Tata Energy Research Institute in India) for use in the drying of cardamom. The gasifier uses briquettes that are made from firewood and other types of biomass and turns them into a gas that burns with a clean smokeless flame.
In another example a gasifier is the key component in the Ag Bio-Power Energy System, but it is not the only component. In the patented configuration of the system, solid wastes containing metals and other non-combustible materials are burned separately while a gasifier is used as a scrubber for the polluting emissions because gasification is so good at burning out these substances.
It is reported that Household and Commercial Waste can also be gasified. In this case combustible gases are used within the system for increased efficiency and high temperature combustion than is archived in an incinerator. After gasification the residue of thermal decomposition is cooled and rough particles such as metals and non-combustibles are separated by means of a vibrating sieve and magnetic separator. The separated fine particles are mostly ash and carbon content, and these particles can then be crushed and sent to the final furnace for vitrification, where they are turned into essentially a form of glass, safely binding in any toxic substances, out of harm's way, for ever.
Combustible waste from industrial production processes which is reported to be suitable for gasification includes textile waste, wood scrap/trimmings, plastic scrap, and non-reusable solvents. Textile waste can consist of excess yarn, thread, cloth, carpet, or any other fabric. Combustion temperatures of 1500-1600~F and heat release rates of about 400,000 Btu/cu ft/hr are possible and give heat transfer rates reported to be larger than those of conventional pulverized coal boilers.
Some of these technology providers are claiming cell microturbine combinations are possible which have the potential to achieve up to 60 percent efficiency and near-zero emissions. On top of that they say that fuel flexibility enables the use of low-cost indigenous fuels, renewables and waste materials. Even, for example, experts say briquettes produced from agricultural residues can be used in some gasifier models.
Some gasifier plant is now also being developed which is based on fluidized bed technology with the possibility of the common and low cost availability of practically zero emissions release systems achieving high efficiencies using a host cheap, locally produced, renewable fuel sources.
Now, we think that this is pretty cool, when at present all we can see is rapidly rising gas prices and practically no alternatives for me and you, but to pay them.
Reducing energy demand, especially in the sense of better insulation for heating homes and offices, is of course, more of a potential for saving CO2 emissions, but that's not what what we are discussing in this article.
We have been here before, as well, in that in the mid to late 1970s, when it was believed that there was going to be a shortfall of oil due to the formation of OPEC, fuel prices rose excessively. At that time also there was an expected decline in supplies, and considerable effort went into developing alternatives. But, those efforts came to very little, as in real terms the alternatives were still more expensive than the oil and coal based alternatives. This time around that is no longer the case, so expect to hear about more suddenly “cool” energy solutions, but which are also very “hot” indeed - at the same time!
By: Steve Evans
Article Directory: http://www.articledashboard.com
Steve Evans also discusses gasifier plants that convert rubbish into fuel at the Waste Technology Developments web site, and at the Gasifiers and Gasification web site.
Tuesday, November 25, 2008
The Art Of Dutch Oven Cooking
I like cooking with a Dutch oven, whether it be over a campfire or a camp stove. There is something special about cooking wth a Dutch Oven. Once you get the hang of it you can invent anything that can be cooked or baked in your modern kitchen.
I have baked delicious one dish meals such as stew and soups in a Dutch Oven that have turned out perfect especially when out in the outdoors. Other meals and snacks that can be made are pizza, rolls, and cakes. Meat is another savory meal that can be cooked to perfection in a Dutch Oven.
There are a few things concerning the cooking source that are important to successful Dutch oven cooking. They can cause the difference between undercooked or burnt food.
To prepare a meat dish such as ribs, chicken or roast, something that helps is brown the meat in the Dutch oven on a camp stove. What happens is the flavor from the browned meat is in the Dutch oven and adds to the taste of the finished product. Also this gets the Dutch oven hot so when it is placed on the coals, they perpetuate the heat and energy so it isn't lost trying to heat the Dutch oven up.
The heat for Dutch oven cooking can't be too hot or too cool. To quote the from the three bears, it must be, "just right." This might seem hard to determine, but if you are using charcoal briquettes it is no harder than counting the number of briquettes to put under and on top of the Dutch oven.
Place as many briquettes under the Dutch oven as its size plus two more than that number on the lid. What this will do is give you a temperature of 350 degrees. For example if you are using a size 12 Dutch oven, put 12 briquettes under the Dutch oven and 14 on the lid. If you are baking anything I recommend using briquettes.
If you decide you would like to use a campfire you will need to burn the wood down to coals and use those coals to heat the Dutch oven. One thing that I like to do is just keep the campfire burning and when I need to replace the coals, which happens about every 30 to 40 minutes, I can do it very easily. You do have to be careful because you don't want to end up with food burned because it is too close to the fire. The best idea is probably to make a place outside the campfire to put your coals.
Traditionally I use a fire pan of some kind, the lid of a garbage can is a good idea, to put the coals in. That makes for easy clean up of the ashes and you don't have coals and ashes separated all over your campsite.
Cooking with wood coals requires some skill learned by experience to figure out the right temperature for the food you are cooking. There are different types of wood that make better coals than others. We usually don't have the choice of having the best wood available every time and just use what we have. So it takes a little more attentiveness to make sure the dish you are preparing gets done the best possible. I don't worry about this too much when cooking meats and stews. This may be more of a concern when baking food items such as cakes and rolls. The correct temperature is more important when baking, so the item doesn't burn or become under cooked. Doughy rolls or soggy cake is a real frustration after all the work you go through to make them.
Another suggestion is use a camp stove and not have a fire or coals at all. This works like a dream with one dish meals and dishes with a lot of moisture in them. A camp stove doesn't do as well for baked food stuffs though because there isn't any heat on the lid.
The best thing to do is just try it find Dutch oven recipe that looks good. They are on the internet or in special Dutch oven cookbooks. Follow the instructions and you will have a great meal that tastes better than anything you have ever cooked before. Especially if you cook it while camping in the mountains.
By: M.A. Luke
Article Directory: http://www.articledashboard.com
M.A. Luke is an independent writer for ioVentures, Inc. Go now to dutchovenpro to find exciting things to cook with your dutch oven in your backyard fire pit. Also find a large selection of gas camp stoves.
I have baked delicious one dish meals such as stew and soups in a Dutch Oven that have turned out perfect especially when out in the outdoors. Other meals and snacks that can be made are pizza, rolls, and cakes. Meat is another savory meal that can be cooked to perfection in a Dutch Oven.
There are a few things concerning the cooking source that are important to successful Dutch oven cooking. They can cause the difference between undercooked or burnt food.
To prepare a meat dish such as ribs, chicken or roast, something that helps is brown the meat in the Dutch oven on a camp stove. What happens is the flavor from the browned meat is in the Dutch oven and adds to the taste of the finished product. Also this gets the Dutch oven hot so when it is placed on the coals, they perpetuate the heat and energy so it isn't lost trying to heat the Dutch oven up.
The heat for Dutch oven cooking can't be too hot or too cool. To quote the from the three bears, it must be, "just right." This might seem hard to determine, but if you are using charcoal briquettes it is no harder than counting the number of briquettes to put under and on top of the Dutch oven.
Place as many briquettes under the Dutch oven as its size plus two more than that number on the lid. What this will do is give you a temperature of 350 degrees. For example if you are using a size 12 Dutch oven, put 12 briquettes under the Dutch oven and 14 on the lid. If you are baking anything I recommend using briquettes.
If you decide you would like to use a campfire you will need to burn the wood down to coals and use those coals to heat the Dutch oven. One thing that I like to do is just keep the campfire burning and when I need to replace the coals, which happens about every 30 to 40 minutes, I can do it very easily. You do have to be careful because you don't want to end up with food burned because it is too close to the fire. The best idea is probably to make a place outside the campfire to put your coals.
Traditionally I use a fire pan of some kind, the lid of a garbage can is a good idea, to put the coals in. That makes for easy clean up of the ashes and you don't have coals and ashes separated all over your campsite.
Cooking with wood coals requires some skill learned by experience to figure out the right temperature for the food you are cooking. There are different types of wood that make better coals than others. We usually don't have the choice of having the best wood available every time and just use what we have. So it takes a little more attentiveness to make sure the dish you are preparing gets done the best possible. I don't worry about this too much when cooking meats and stews. This may be more of a concern when baking food items such as cakes and rolls. The correct temperature is more important when baking, so the item doesn't burn or become under cooked. Doughy rolls or soggy cake is a real frustration after all the work you go through to make them.
Another suggestion is use a camp stove and not have a fire or coals at all. This works like a dream with one dish meals and dishes with a lot of moisture in them. A camp stove doesn't do as well for baked food stuffs though because there isn't any heat on the lid.
The best thing to do is just try it find Dutch oven recipe that looks good. They are on the internet or in special Dutch oven cookbooks. Follow the instructions and you will have a great meal that tastes better than anything you have ever cooked before. Especially if you cook it while camping in the mountains.
By: M.A. Luke
Article Directory: http://www.articledashboard.com
M.A. Luke is an independent writer for ioVentures, Inc. Go now to dutchovenpro to find exciting things to cook with your dutch oven in your backyard fire pit. Also find a large selection of gas camp stoves.
Saturday, November 22, 2008
Tips For Using A Charcoal Grill
A charcoal grill may seem a bit dated in these days of natural gas and propane fueled barbeques. But a charcoal grill can be great for anything from preparing a simple meal to smoking your favorite meats. There's nothing quite like food that has been cooked on grills to really offer a wonderful, natural taste.
There are a variety of grills available, the selection is really endless and there are grills that meets just about anyone's needs. A portable charcoal grill can be great for tailgating or other picnic like events, and then of course you have your larger grills that are stationary and used mainly for backyards and poolside barbecue.When you pick out your charcoal grill, you really should know exactly what you expect of it. A charcoal grill can grill, roast, and/or smoke your meat and fish, depending on the type you choose and how you set it up.
One of the most important features of any grill is how easy is it to douse any flare-ups during cooking? It's inevitable that you can have small flash fires inside of the grill component. A model with water in the base below where the charcoal sits can allow for easier dousing of hot coals. It is a good safety feature that you may want to consider.
When extinguishing the overthrow, first close the lid of the charcoal grill so that you smother the fire by depriving it of oxygen. Once the charcoal has cooled a bit, use long handled tongs to safely transfer the charcoal into a metal container, you may even want to oust them in water first, or simultaneously immerse them in water to kill off burning embers.
A really important thing for your charcoal grill to have is good, strong sturdy legs – you don’t want your dinner toppling over into the dirt! And you certainly don't want it falling over and burning people or property. You also want a cooking surface that’s big enough for your needs – are you cooking for one or two? Or do you need enough space to cook for a veritable picnic full of people?
You must also, of course, pick up some charcoal. You can get charcoal briquettes, which will give your charcoal grill a more even and consistent heat if spread properly, or non-briquettes, which are just rough charcoal that tends to produce a lot of flavor and smoke which many prefer.
Safety is always a factor whenever you're grilling. Never, ever use gasoline to ignite your charcoal grill – lighter fluid is always the safer choice.
As far as temperatures are concerned it's a good practice to cook fish over medium heat, chicken and pork over medium to high heat, and steaks on a hot barbeque. It basically all depends on the thickness. Use a meat thermometer to be sure meat is cooked through. You can also use a knife to cut into them so you can physically see how well they've been cooked. Cook vegetables over medium heat, perhaps wrapped in aluminum foil.
Outdoor grills are the epitome of summer cooking. Grab some your favorite cold drinks, add a bag of crunchy snacks, and fire up the grill for a wonderful summer treat.
By: Morgan Hamilton
Article Directory: http://www.articledashboard.com
Morgan Hamilton offers his findings and insights regarding leisure and recreation. You can get informative information here at charcoal grill
There are a variety of grills available, the selection is really endless and there are grills that meets just about anyone's needs. A portable charcoal grill can be great for tailgating or other picnic like events, and then of course you have your larger grills that are stationary and used mainly for backyards and poolside barbecue.When you pick out your charcoal grill, you really should know exactly what you expect of it. A charcoal grill can grill, roast, and/or smoke your meat and fish, depending on the type you choose and how you set it up.
One of the most important features of any grill is how easy is it to douse any flare-ups during cooking? It's inevitable that you can have small flash fires inside of the grill component. A model with water in the base below where the charcoal sits can allow for easier dousing of hot coals. It is a good safety feature that you may want to consider.
When extinguishing the overthrow, first close the lid of the charcoal grill so that you smother the fire by depriving it of oxygen. Once the charcoal has cooled a bit, use long handled tongs to safely transfer the charcoal into a metal container, you may even want to oust them in water first, or simultaneously immerse them in water to kill off burning embers.
A really important thing for your charcoal grill to have is good, strong sturdy legs – you don’t want your dinner toppling over into the dirt! And you certainly don't want it falling over and burning people or property. You also want a cooking surface that’s big enough for your needs – are you cooking for one or two? Or do you need enough space to cook for a veritable picnic full of people?
You must also, of course, pick up some charcoal. You can get charcoal briquettes, which will give your charcoal grill a more even and consistent heat if spread properly, or non-briquettes, which are just rough charcoal that tends to produce a lot of flavor and smoke which many prefer.
Safety is always a factor whenever you're grilling. Never, ever use gasoline to ignite your charcoal grill – lighter fluid is always the safer choice.
As far as temperatures are concerned it's a good practice to cook fish over medium heat, chicken and pork over medium to high heat, and steaks on a hot barbeque. It basically all depends on the thickness. Use a meat thermometer to be sure meat is cooked through. You can also use a knife to cut into them so you can physically see how well they've been cooked. Cook vegetables over medium heat, perhaps wrapped in aluminum foil.
Outdoor grills are the epitome of summer cooking. Grab some your favorite cold drinks, add a bag of crunchy snacks, and fire up the grill for a wonderful summer treat.
By: Morgan Hamilton
Article Directory: http://www.articledashboard.com
Morgan Hamilton offers his findings and insights regarding leisure and recreation. You can get informative information here at charcoal grill
Thursday, November 20, 2008
16 Tips For Using Your Barbecue Smoker Properly
BBQ Smoking Taboos
DON’T'S:
* Please don’t confuse it with Grilling - This is one of those rookie things that always separate “hard-core” barbecue enthusiasts from the uneducated public. Remember, grilling is a quick, hot fling you have with a steak, hamburger, or hot dog……..while barbecue describes the day(s)-long relationship you have with a rack of ribs, a pork shoulder, a beef brisket, etc. Much more finesse is required for barbecue, as well as a whole lotta time
* Lighter Fluid - Unless you enjoy the taste of petroleum distillates (i.e. gasoline, kerosene, paint thinner), don’t even try it. Your food is going to have a long time to get acquainted with your fuel source, and we don’t want “smoke” to be replaced by “fumes”.
* Self-lighting briquettes - these little “lazy guy” lumps are basically lighter fluid sponges….see above.
* Liquid Smoke - This stuff is made by burning “green” wood and liquefying the resulting smoke. If properly cooking barbecue over wood coals, WHY WOULD YOU EVEN CONSIDER IT? The only place I’ve seen it used, where it “might” make sense, is in “barbecue” sauce, but even that is debatable. Everywhere else, including jerky, is fraudulent. It’s like opening up a can of Spaghetti-O’s and calling it Fine Italian Pasta.
* Ovens - At NO TIME should an oven be considered as part of the barbecuing procedure. Therefore, it is IMPOSSIBLE to make “barbecued” ribs in the oven. You can make some great “oven-cooked” ribs, but please don’t call them barbecued.
* Boiling Ribs - the ultimate taboo…..Most of the taboos listed above have one or two exceptions that will keep you from getting hung, but this one……NEVER EVER EVER EVER should a rib of ANY type come into contact with boiling water unless you’re making soup. If you need to boil them to make them tender, hang it up and order take-out.
* Crock Pot w/Barbecue Sauce - Ugh, a cross between the oven taboo and the boiling ribs taboo…..need I say more? Throw some foil in the mix and you’ve just insulted the entire barbecuing community.
* Best Cooker - asking a man what the best barbecue rig is, is akin to asking him who the best ball team is. Everyone has an opinion, and everyone else disagrees. Be very wary when asking for this opinion topic, as it could easily get out of hand…..and if you use the word “ceramic” or “egg” in your question…..you better DUCK!
* Favorite Meat - very regionally sensitive discussion. Various parts of the nation have their own version of barbecue, which involves different cuts of meat from different animals. Generally speaking: east is pork ribs, southeast is pork shoulders and whole hogs, south is beef and brisket.
* Wet or Dry - “sauced” or “on the side”. Very much like meat, this preference is displayed along regional lines, with the eastern folks liking the sweet and/or vinegary sauces, and the Texans liking the spicy tomato or DRY situations.
* Lump or Briquettes - Here’s one near and dear to my heart. When I started this hobby, I had a Brinkman Offset, a pile of hickory logs, and a bag of a certain brand of charcoal briquettes (hint: they may be the “king” of charcoal briquettes). Some fine fine cooks tell me that they don’t notice anything different between fuels, but others say that there is a nasty, bitter, acrid, chemically smell/taste they find when using certain “royal” and “kingly” briquettes…..and I’m inclined to agree.
* Cooking with flaming logs or glowing coals - right off the bat, I’ll say that BOTH are right….but one is much harder and, for me, much more expensive. The traditional “purists” insist that the original barbecueing pitmasters would burn their wood all the way down to coals before adding food to the pit. Then, they would add glowing coals to the pit as the cook progressed, preburned in another area. But, when cooking with flaming wood, you must be careful to have just the right fire going or you’ll ruin your food with bitter creosoted smoke. (small hot fire with almost invisible smoke) When using preburned coals, you don’t run that risk…but you waste a lot of wood and spend a lot of time preburning and shoveling.
* Soaked or Dry - small discussion item, but both sides of the camp on this one. When using wood chunks or chips in the smaller cookers, most folks will soak the wood in water to prolong the smoldering and keep the wood from bursting into flames. The downside is that some people can smell/taste a difference in the quality of smoke produced from a soggy piece of wood. I’ve done both, and in some situations NEED to do one or the other, depending on the cooker I’m using.
* Sauces - tomato, vinegar, or mustard - this goes back to that “regional” thing again. I hate stereotypes, so forgive me if I’m doing this, but historically, different regions of the country “tend” toward the various flavors. Again, this is a discussion item. For these “regional” types though, I find the discussions less hostile and more constructive…..listen to what folks like and decide for yourself.
* Foil or No Foil - OK, here’s a hot one. Back to the traditional guys, foil was never used “back in the day”, so obviously it doesn’t belong here and now….right? Well, that’s the argument, along with the problem of food “steaming” while in foil. Again, like we said in the taboo section, you can get away with foil if you’re done cooking and keeping the food warm but be prepared for a “discussion” if you wrap the food in foil while cooking.
* Gas and Electric? - see alt.food.cakes……………all I’ll say here is that traditional barbecue does not involve alternative forms of heat. You can make food that is close, but it won’t be the same as cooking with wood and charcoal. If you’re that lazy, order take-out.
By: Ron Goodwin
Article Directory: http://www.articledashboard.com
The father and son entrepreneur team of Ron and Larry Goodwin are the founders of “The Good-One™” Smoker/Grill nearly 20 years ago, in 1988. The Good-One Smoker/Grill is endorsed by Chris Marks, 8 time Grand Champion of the American Royal Cookoff Contest. The website also has information on how to become a Good-One Smoker/Grill dealer, barbecues and smokers product information, and BBq grilling tips.
DON’T'S:
* Please don’t confuse it with Grilling - This is one of those rookie things that always separate “hard-core” barbecue enthusiasts from the uneducated public. Remember, grilling is a quick, hot fling you have with a steak, hamburger, or hot dog……..while barbecue describes the day(s)-long relationship you have with a rack of ribs, a pork shoulder, a beef brisket, etc. Much more finesse is required for barbecue, as well as a whole lotta time
* Lighter Fluid - Unless you enjoy the taste of petroleum distillates (i.e. gasoline, kerosene, paint thinner), don’t even try it. Your food is going to have a long time to get acquainted with your fuel source, and we don’t want “smoke” to be replaced by “fumes”.
* Self-lighting briquettes - these little “lazy guy” lumps are basically lighter fluid sponges….see above.
* Liquid Smoke - This stuff is made by burning “green” wood and liquefying the resulting smoke. If properly cooking barbecue over wood coals, WHY WOULD YOU EVEN CONSIDER IT? The only place I’ve seen it used, where it “might” make sense, is in “barbecue” sauce, but even that is debatable. Everywhere else, including jerky, is fraudulent. It’s like opening up a can of Spaghetti-O’s and calling it Fine Italian Pasta.
* Ovens - At NO TIME should an oven be considered as part of the barbecuing procedure. Therefore, it is IMPOSSIBLE to make “barbecued” ribs in the oven. You can make some great “oven-cooked” ribs, but please don’t call them barbecued.
* Boiling Ribs - the ultimate taboo…..Most of the taboos listed above have one or two exceptions that will keep you from getting hung, but this one……NEVER EVER EVER EVER should a rib of ANY type come into contact with boiling water unless you’re making soup. If you need to boil them to make them tender, hang it up and order take-out.
* Crock Pot w/Barbecue Sauce - Ugh, a cross between the oven taboo and the boiling ribs taboo…..need I say more? Throw some foil in the mix and you’ve just insulted the entire barbecuing community.
* Best Cooker - asking a man what the best barbecue rig is, is akin to asking him who the best ball team is. Everyone has an opinion, and everyone else disagrees. Be very wary when asking for this opinion topic, as it could easily get out of hand…..and if you use the word “ceramic” or “egg” in your question…..you better DUCK!
* Favorite Meat - very regionally sensitive discussion. Various parts of the nation have their own version of barbecue, which involves different cuts of meat from different animals. Generally speaking: east is pork ribs, southeast is pork shoulders and whole hogs, south is beef and brisket.
* Wet or Dry - “sauced” or “on the side”. Very much like meat, this preference is displayed along regional lines, with the eastern folks liking the sweet and/or vinegary sauces, and the Texans liking the spicy tomato or DRY situations.
* Lump or Briquettes - Here’s one near and dear to my heart. When I started this hobby, I had a Brinkman Offset, a pile of hickory logs, and a bag of a certain brand of charcoal briquettes (hint: they may be the “king” of charcoal briquettes). Some fine fine cooks tell me that they don’t notice anything different between fuels, but others say that there is a nasty, bitter, acrid, chemically smell/taste they find when using certain “royal” and “kingly” briquettes…..and I’m inclined to agree.
* Cooking with flaming logs or glowing coals - right off the bat, I’ll say that BOTH are right….but one is much harder and, for me, much more expensive. The traditional “purists” insist that the original barbecueing pitmasters would burn their wood all the way down to coals before adding food to the pit. Then, they would add glowing coals to the pit as the cook progressed, preburned in another area. But, when cooking with flaming wood, you must be careful to have just the right fire going or you’ll ruin your food with bitter creosoted smoke. (small hot fire with almost invisible smoke) When using preburned coals, you don’t run that risk…but you waste a lot of wood and spend a lot of time preburning and shoveling.
* Soaked or Dry - small discussion item, but both sides of the camp on this one. When using wood chunks or chips in the smaller cookers, most folks will soak the wood in water to prolong the smoldering and keep the wood from bursting into flames. The downside is that some people can smell/taste a difference in the quality of smoke produced from a soggy piece of wood. I’ve done both, and in some situations NEED to do one or the other, depending on the cooker I’m using.
* Sauces - tomato, vinegar, or mustard - this goes back to that “regional” thing again. I hate stereotypes, so forgive me if I’m doing this, but historically, different regions of the country “tend” toward the various flavors. Again, this is a discussion item. For these “regional” types though, I find the discussions less hostile and more constructive…..listen to what folks like and decide for yourself.
* Foil or No Foil - OK, here’s a hot one. Back to the traditional guys, foil was never used “back in the day”, so obviously it doesn’t belong here and now….right? Well, that’s the argument, along with the problem of food “steaming” while in foil. Again, like we said in the taboo section, you can get away with foil if you’re done cooking and keeping the food warm but be prepared for a “discussion” if you wrap the food in foil while cooking.
* Gas and Electric? - see alt.food.cakes……………all I’ll say here is that traditional barbecue does not involve alternative forms of heat. You can make food that is close, but it won’t be the same as cooking with wood and charcoal. If you’re that lazy, order take-out.
By: Ron Goodwin
Article Directory: http://www.articledashboard.com
The father and son entrepreneur team of Ron and Larry Goodwin are the founders of “The Good-One™” Smoker/Grill nearly 20 years ago, in 1988. The Good-One Smoker/Grill is endorsed by Chris Marks, 8 time Grand Champion of the American Royal Cookoff Contest. The website also has information on how to become a Good-One Smoker/Grill dealer, barbecues and smokers product information, and BBq grilling tips.
Saturday, November 15, 2008
Cooking in the Cold or Winter Weather Barbeque!
Author: Bob Alexander
Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don't have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.
If you'll be using charcoal and a liquid lighter, know what kind of accelerant you're going to be pouring on those briquettes. It's not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.
Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you're cooking.
Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It's a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It's best to stay with fuels that won't stink up the food.
The best method I've found for lighting charcoal is the chimney starter. They're basically metal cylinders with holes near the bottom for ventilation. There's a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.
I use my electric smoker if I'm cooking something larger than a steak or pork chops. Through experience I've learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they'll usually have water in the bottom of the tray.
Water and electricity don't mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you'll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there's water in the bottom of the heating tray, give it time to dry out before you start cooking.
Since its winter, there's the likelihood that you won't want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.
The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they're cooked to your specifications when you take them off the grill. Cook the meat a little longer.
All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won't get the smoky taste that comes from a charcoal grill, but it's more convenient.
The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.
Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don't have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.
If you'll be using charcoal and a liquid lighter, know what kind of accelerant you're going to be pouring on those briquettes. It's not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.
Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you're cooking.
Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It's a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It's best to stay with fuels that won't stink up the food.
The best method I've found for lighting charcoal is the chimney starter. They're basically metal cylinders with holes near the bottom for ventilation. There's a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.
I use my electric smoker if I'm cooking something larger than a steak or pork chops. Through experience I've learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they'll usually have water in the bottom of the tray.
Water and electricity don't mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you'll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there's water in the bottom of the heating tray, give it time to dry out before you start cooking.
Since its winter, there's the likelihood that you won't want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.
The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they're cooked to your specifications when you take them off the grill. Cook the meat a little longer.
All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won't get the smoky taste that comes from a charcoal grill, but it's more convenient.
The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.
Thursday, November 13, 2008
Why I Need A Kamado In My Garden
Author: Barbecue Smoker Recipe Man
Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China. All over the globe the elementary clay cooking vessel has evolved in many different ways, the tandoor for example in India and in Japan, the Mushikamado; a device designed to steam rice for ceremonial occasions. It is believed that it is this circular clay cooking vessel that is the origin of the modern Kamado with space age ceramic materials having taken over from clay.
The Mushikamado was typical of southern Japan and took the shape of a round clay pot with a removable domed clay lid. Further innovations for the basic clay pot included a damper and draft door for easy temperature control and it was charcoal fired as opposed to wood. Americans first started to take an interest in it after the World War II but it wasn't until the 1960's when Richard Johnson patented his improved ceramic design that the commercial potential of the Mushikamado was fully exploited. The name Kamado name was also trade marked by Johnson but the word has become a somewhat generic term for this style of ceramic barbecue.
Modern Kamado style ceramic barbecues are made of high fire ceramics and some such as the Big Green Egg use space age ceramics for heat retention performance and resistance from cracking during exposure to the elements. In addition, the original paint has now been replaced by a high gloss ceramic glaze.
Kamado grills are lump wood charcoal burners however there are some modern examples of electric and gas fired versions. Just as one of the claims of the ceramic construction is that there is no flavour contamination such as a metallic taste to the cooked food, lump wood charcoal is the preferred choice for modern kamado because of the lack of additives typical of briquettes. Interestingly lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing but be careful on this point, not all charcoal is manufactured in this way.
Manufacturers of the kamado style ceramic cookers claim that they are extremely versatile in that one can do a pizza (on a pizza stone) or even bake bread as well as the usual grilling and smoking. This is by virtue of the excellent heat retention properties of the ceramic shell that mean temperatures of up to 750°F can be achieved.
Manufacturers of kamado barbecues claim that they are extremely versatile and forgiving; I have to say that I've yet to try one but it's certainly sparked an interest and I'm going to have to buy one. The manufacturers claim that smoking can be done in a much shorter time frame without constant tending of the fire and that's a plus for me but because of this it may not be possible to use regular outdoor smoker recipes. From what I've found out so far most kamado's are supplied with an instruction booklet and a selection of free barbecue recipes. The only drawback I have found so far is the price - they're not cheap but if they're that good, maybe we don't need to be too concerned?
Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China. All over the globe the elementary clay cooking vessel has evolved in many different ways, the tandoor for example in India and in Japan, the Mushikamado; a device designed to steam rice for ceremonial occasions. It is believed that it is this circular clay cooking vessel that is the origin of the modern Kamado with space age ceramic materials having taken over from clay.
The Mushikamado was typical of southern Japan and took the shape of a round clay pot with a removable domed clay lid. Further innovations for the basic clay pot included a damper and draft door for easy temperature control and it was charcoal fired as opposed to wood. Americans first started to take an interest in it after the World War II but it wasn't until the 1960's when Richard Johnson patented his improved ceramic design that the commercial potential of the Mushikamado was fully exploited. The name Kamado name was also trade marked by Johnson but the word has become a somewhat generic term for this style of ceramic barbecue.
Modern Kamado style ceramic barbecues are made of high fire ceramics and some such as the Big Green Egg use space age ceramics for heat retention performance and resistance from cracking during exposure to the elements. In addition, the original paint has now been replaced by a high gloss ceramic glaze.
Kamado grills are lump wood charcoal burners however there are some modern examples of electric and gas fired versions. Just as one of the claims of the ceramic construction is that there is no flavour contamination such as a metallic taste to the cooked food, lump wood charcoal is the preferred choice for modern kamado because of the lack of additives typical of briquettes. Interestingly lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing but be careful on this point, not all charcoal is manufactured in this way.
Manufacturers of the kamado style ceramic cookers claim that they are extremely versatile in that one can do a pizza (on a pizza stone) or even bake bread as well as the usual grilling and smoking. This is by virtue of the excellent heat retention properties of the ceramic shell that mean temperatures of up to 750°F can be achieved.
Manufacturers of kamado barbecues claim that they are extremely versatile and forgiving; I have to say that I've yet to try one but it's certainly sparked an interest and I'm going to have to buy one. The manufacturers claim that smoking can be done in a much shorter time frame without constant tending of the fire and that's a plus for me but because of this it may not be possible to use regular outdoor smoker recipes. From what I've found out so far most kamado's are supplied with an instruction booklet and a selection of free barbecue recipes. The only drawback I have found so far is the price - they're not cheap but if they're that good, maybe we don't need to be too concerned?
Wednesday, November 12, 2008
Information on Buying a Charcoal or Gas Outback Barbecue Grill
Author: Muneeb Ahmed
You may website’s search engine to look for retailers near your place.
Here is a quick guide that describes the different gas and charcoal grills and their regular or suggested retail prices:
Omega 200 Gas is a small enough entry-level model. It can serve a family or group of 4 people. It has a one-piece Hammer tone hood, and comes in black. It has a dual control burner and is made with a chrome finish cooking grill. The Omega 200 gas BBQ grill has a push-button ignition. Regular Price: £99.99.
Excel 200 Gas has a newer, more modern design than the Omega. It comes in grey or silver and is ideal for small spaces. It comes with two foldable side tables and gas bottle holder and is accessorized with an all-weather cover. It has a one-piece painted hood, and a dual control burner. The Excel 200 gas BBQ grill is made with a porcelain coated cooking grill. Regular Price: £149.99.
Excel 300 Gas is larger than the Excel 200. It has fold down side tables and is made with a one-piece painted hood. It holds a dual control burner and has a porcelain-coated cooking grill. It also includes a side burner and comes in silver or grey colour. Regular Price: £179.99.
Trooper 2 Burner Gas comes in a traditional green, outdoor colour and wooden trolley. It has a one-piece porcelain hood and is made with two porcelain coated cast iron grills. It also comes with stainless steel burners and a cool touch wooden hood handle. Regular Price: £249.99.
Hunter 3 Burner Gas is ideal for a garden or patio setting, with its green colour and hooded outdoor design which blends with green landscaping. It comes with three burners and two porcelain coated cast iron grills. It has stainless steel burners and heat indicators. It is also made with a cool touch wooden handle. Regular Price: £299.99.
Spectrum 2 Burner and 3 Burner Flatbed Gas Grillers are the latest for 2008, which have stainless steel burners. Their high quality performance comes from the porcelain coated grills. They also come with ceramic briquettes to be used instead of a lava rocks, and warming racks. The Spectrum series also has the latest technology spark rotary ignition. Regular Price: 199.99.
These charcoal BBQ and gas BBQ grills come with a 10-year warranty inclusive of membership to the Outback Owners Club if you purchase any of the professional Outback Barbecue grills. Make sure to purchase from the suggested stores and outlets for your authentic model of an Outback Barbecue grill.
Article Tags: Accessories, Bbq, Patio Heater, Outback Uk, Gas Barbecues, Gas Barbeques, Gas Bbqs, Charcoal Barbecues, Charcoal Barbeques, Charcoal Bbqs
You may website’s search engine to look for retailers near your place.
Here is a quick guide that describes the different gas and charcoal grills and their regular or suggested retail prices:
Omega 200 Gas is a small enough entry-level model. It can serve a family or group of 4 people. It has a one-piece Hammer tone hood, and comes in black. It has a dual control burner and is made with a chrome finish cooking grill. The Omega 200 gas BBQ grill has a push-button ignition. Regular Price: £99.99.
Excel 200 Gas has a newer, more modern design than the Omega. It comes in grey or silver and is ideal for small spaces. It comes with two foldable side tables and gas bottle holder and is accessorized with an all-weather cover. It has a one-piece painted hood, and a dual control burner. The Excel 200 gas BBQ grill is made with a porcelain coated cooking grill. Regular Price: £149.99.
Excel 300 Gas is larger than the Excel 200. It has fold down side tables and is made with a one-piece painted hood. It holds a dual control burner and has a porcelain-coated cooking grill. It also includes a side burner and comes in silver or grey colour. Regular Price: £179.99.
Trooper 2 Burner Gas comes in a traditional green, outdoor colour and wooden trolley. It has a one-piece porcelain hood and is made with two porcelain coated cast iron grills. It also comes with stainless steel burners and a cool touch wooden hood handle. Regular Price: £249.99.
Hunter 3 Burner Gas is ideal for a garden or patio setting, with its green colour and hooded outdoor design which blends with green landscaping. It comes with three burners and two porcelain coated cast iron grills. It has stainless steel burners and heat indicators. It is also made with a cool touch wooden handle. Regular Price: £299.99.
Spectrum 2 Burner and 3 Burner Flatbed Gas Grillers are the latest for 2008, which have stainless steel burners. Their high quality performance comes from the porcelain coated grills. They also come with ceramic briquettes to be used instead of a lava rocks, and warming racks. The Spectrum series also has the latest technology spark rotary ignition. Regular Price: 199.99.
These charcoal BBQ and gas BBQ grills come with a 10-year warranty inclusive of membership to the Outback Owners Club if you purchase any of the professional Outback Barbecue grills. Make sure to purchase from the suggested stores and outlets for your authentic model of an Outback Barbecue grill.
Article Tags: Accessories, Bbq, Patio Heater, Outback Uk, Gas Barbecues, Gas Barbeques, Gas Bbqs, Charcoal Barbecues, Charcoal Barbeques, Charcoal Bbqs
Smoking, Barbecuing, Grilling – What Is The Difference?
A lot of people don't understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. An outside crust is created that acts as a barrier and prevents meat juices from migrating outside. Grilling takes minutes and it needs high temperatures to burn the meat on the outside. Smoking takes hours, sometimes even days. Don't be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the surface of the meat becomes dry and cooked, a significant barrier exists that inhibits smoke penetration. A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere else. Only prolonged cold smoking will achieve that result. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature.
Smoking – almost no heat, 52° – 140° F (12°-60° C), 1 hr to 2 weeks
Barbecuing – low heat, 200° – 300° F (93°-150° C), few hours
Grilling – high heat, 500° F (200° C), minutes
The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.
Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat like ribs, loins or entire pigs. The temperature range of 200° –300° F is still too high to smoke meats which is especially important when smoking sausages since the fat will melt away through the casings and the final product will taste like bread crumbs. A barbecue unit can be used for smoking meats but remember that to smoke a large piece of meat will take hours and if the temperature will be high the meat will be cooked for a long time. That will make it very dry. Burn your charcoal briquettes outside until the ash is white, then introduce them inside otherwise they will impart a nasty flavor to your meat. This charcoal flavor might be acceptable for barbecued meats but must not be allowed when making quality smoked meat. Now wood chips may be placed on glowing embers to generate smoke. You can not substitute hardwood with charcoal briquettes no matter how pretty they look and how expensive they are. Hardwood wins every time. Smoking is what the word says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking consists of two steps:
1. Smoking
2. Cooking
After smoking is done we increase the temperature to about 170° F (76° C) to start cooking. The Food And Drug Administration recommends cooking meat products to 160° F (71° C) which is fine when cooking fresh meats. Meats to be smoked are almost always cured with nitrite and a considerable safety margin is added and most professional books recommend 154° F (68° C). Smoked meats don't always have to be baked to the safe temperature inside of the smokehouse. Many smoked meats such as hams, butts and sausages after smoking are cooked in hot water. The correct word would be poached as the water temperature is kept at about 176° F (80° C). There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten cold at a later date. When smoking foods a higher degree of smoke penetration is needed and that can be only achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption.
By: Adam Marianski
Article Directory: http://www.articledashboard.com
Adam Marianski has co-authored two books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.
Smoking – almost no heat, 52° – 140° F (12°-60° C), 1 hr to 2 weeks
Barbecuing – low heat, 200° – 300° F (93°-150° C), few hours
Grilling – high heat, 500° F (200° C), minutes
The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.
Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat like ribs, loins or entire pigs. The temperature range of 200° –300° F is still too high to smoke meats which is especially important when smoking sausages since the fat will melt away through the casings and the final product will taste like bread crumbs. A barbecue unit can be used for smoking meats but remember that to smoke a large piece of meat will take hours and if the temperature will be high the meat will be cooked for a long time. That will make it very dry. Burn your charcoal briquettes outside until the ash is white, then introduce them inside otherwise they will impart a nasty flavor to your meat. This charcoal flavor might be acceptable for barbecued meats but must not be allowed when making quality smoked meat. Now wood chips may be placed on glowing embers to generate smoke. You can not substitute hardwood with charcoal briquettes no matter how pretty they look and how expensive they are. Hardwood wins every time. Smoking is what the word says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking consists of two steps:
1. Smoking
2. Cooking
After smoking is done we increase the temperature to about 170° F (76° C) to start cooking. The Food And Drug Administration recommends cooking meat products to 160° F (71° C) which is fine when cooking fresh meats. Meats to be smoked are almost always cured with nitrite and a considerable safety margin is added and most professional books recommend 154° F (68° C). Smoked meats don't always have to be baked to the safe temperature inside of the smokehouse. Many smoked meats such as hams, butts and sausages after smoking are cooked in hot water. The correct word would be poached as the water temperature is kept at about 176° F (80° C). There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten cold at a later date. When smoking foods a higher degree of smoke penetration is needed and that can be only achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption.
By: Adam Marianski
Article Directory: http://www.articledashboard.com
Adam Marianski has co-authored two books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.
Saturday, November 1, 2008
Gas Grills – Give Warm Parties To Your Friends And Families
Gas grill is a device or surface, always fueled by gas and is used for cooking food. If you want to warm up your weekends by cooking delicious dishes for your family and friends, then you should immediately get a gas frill for yourself. When you want to purchase gas grills, you can either arrange the grills as per your choice right in the shop or allow the mechanics to choose the grills for you.
Advantages of gas grills
Gas grills are advantageous, as they do not lead to air pollution. Since they are quite small in size, so you can fix them almost at any corner of your home. Unlike the electric grills, the gas grills do not require electrical points near to the place you want to install the grills. The gas grills are flexible and can be carried from your home to the garden to prepare food for al fresco parties. There is even no risk of receiving electrical shocks in case of mishandling.
Factors needed for choosing the gas grill
For those who want to purchase the gas grill, here are some tips that will help you choose the gas grill. While you are purchasing the gas grill, you should pay attention to the quality and try to get a grill with ceramic briquettes and lava rocks. Choose a gas grill with double heat control so that you can easily control the burners. Try to look for a model with drip tray so that cleanup becomes easier. The gas grill should contain heat-deflecting panel so that heat can spread evenly.
While you should avoid gas grills with side burners as it only increases the price, you should get the side shelves nevertheless. The side shelves are very handy for containing plates and other containers.
The main factor to be considered for gas grills is the nature of the grills. You can get gas grills with hinged, stainless steel grate and wider bars as it prevents less amount of food to get spilled over the flames. If you are opting for porcelain-coated steel grates, then remember they are easy to clean but have a typical tendency to break if falls down. Cast iron grates, on the other hand, require much more maintenance because they have a tendency to rust, but they assure to sear meat in an excellent way. You can choose a gas grill with any of the following types of grill that will suit your purpose best.
You can cook a whole range of barbeques in the gas grills. Ranging from searing meats, roasting fishes, to preparing sandwiches, burgers, pastries and cookies, gas grills serve your purpose of treating people with delicious culinary delights.
By: Sharon Albright -
Article Directory: http://www.articledashboard.com
Sharon Albright is the owner of Gas Grills Site. Read more articles on Gas Grills and visit her recommended resources.
Advantages of gas grills
Gas grills are advantageous, as they do not lead to air pollution. Since they are quite small in size, so you can fix them almost at any corner of your home. Unlike the electric grills, the gas grills do not require electrical points near to the place you want to install the grills. The gas grills are flexible and can be carried from your home to the garden to prepare food for al fresco parties. There is even no risk of receiving electrical shocks in case of mishandling.
Factors needed for choosing the gas grill
For those who want to purchase the gas grill, here are some tips that will help you choose the gas grill. While you are purchasing the gas grill, you should pay attention to the quality and try to get a grill with ceramic briquettes and lava rocks. Choose a gas grill with double heat control so that you can easily control the burners. Try to look for a model with drip tray so that cleanup becomes easier. The gas grill should contain heat-deflecting panel so that heat can spread evenly.
While you should avoid gas grills with side burners as it only increases the price, you should get the side shelves nevertheless. The side shelves are very handy for containing plates and other containers.
The main factor to be considered for gas grills is the nature of the grills. You can get gas grills with hinged, stainless steel grate and wider bars as it prevents less amount of food to get spilled over the flames. If you are opting for porcelain-coated steel grates, then remember they are easy to clean but have a typical tendency to break if falls down. Cast iron grates, on the other hand, require much more maintenance because they have a tendency to rust, but they assure to sear meat in an excellent way. You can choose a gas grill with any of the following types of grill that will suit your purpose best.
You can cook a whole range of barbeques in the gas grills. Ranging from searing meats, roasting fishes, to preparing sandwiches, burgers, pastries and cookies, gas grills serve your purpose of treating people with delicious culinary delights.
By: Sharon Albright -
Article Directory: http://www.articledashboard.com
Sharon Albright is the owner of Gas Grills Site. Read more articles on Gas Grills and visit her recommended resources.
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