By: rajat
Barbecue, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbecued - even mutton is sometimes barbecued, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbecued meat can be a regional "bone" of contention.
In Memphis, Tennessee, barbecue is almost a religion. Barbecue ribs - most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. If you want to know more visit us at www.cooking-chinese-style.com. The city bills itself as the pork barbecue capital of the world, and has over one hundred barbecue restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbecue contest anywhere.
The contest, part of the celebration called "Memphis in May", draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbecue judges. Good barbecue, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering.
Ribs commonly come "wet" that is, with barbecue sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or "dry", with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through - this is what separates good barbecue from something lathered with barbecue sauce and put in the oven for a few hours.
In Missouri, there is not one, but two predominant styles of barbecue, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as "cattle towns". They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri’s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.
Kansas City, like Memphis, has a large number of barbecue restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. You can also login on to www.cooking-groundbeef.com. The sauce is basted on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbecue.
In St. Louis style barbecue, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis.
Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbecue is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some Cole slaw, or even beans, (all traditional barbecue side dishes) and give them a try.
Monday, January 26, 2009
Outdoor Cooking While Rafting and Camping
By: Kari O'Brien
Cooking outdoors is a very easy task with a little preparation and planning. If you are planning a rafting or camping trip, there are a few things to remember before you head out to the wilderness, and a few things that can turn a great riverside camp meal into a tantalizing, mouthwatering treat.
First, check your cooking equipment and make sure it is clean and well organized before heading outdoors. Include common utensils and equipment like spatula, turner, large serving spoons, knives, forks, spoons, plates, bowls, cups, coffee pot, cooking pots, pans, (preferably cast iron skillet and Dutch oven), lids, and plastic bags. Utensils can be stored separately in plastic Ziploc bags or long, thin plastic containers with lids. Stack cups inside bowls and pots and pans to utilize all areas of space and remember, you can stack upside down too! Once the tools of the trade are collected, be sure that your cook stove is clean and all working parts are present, including propane, regulator, briquettes, matches or lighter. A few other essentials to include in the cook tubs are pot holders or gloves, foil, cutting board, clean dish towels and scrubbers, dish soap, garbage bags, bleach and a flashlight.
Secondly, plan a menu for each meal of each day that you will be cooking outside. It is easiest to plan the menu by days and meals. For example, Day 1: breakfast, lunch, dinner, snacks, drinks; Day 2: breakfast, lunch, dinner, snacks, drinks, etc. Once you have your menu planned you can easily make the list of ingredients that go into each meal or snack. Break the list into categories like meats, dairy, fruits, vegetables, dry goods and so on, until you have a complete list of supplies you need to pack. This list can also double as a shopping guide. Perishable items like meats should be frozen ahead of time and packed together in a cooler along with other items that need to be kept cold like milk or cheese. Be sure to pack frozen water bottles, or recycled juice bottles full of frozen water to keep ice chest temperatures cold. It is also a good idea to keep a small thermometer in the cooler so that you know temperatures are appropriate to prevent food spoilage. Crushed ice is added after everything else is packed into the cooler, and it is best to pack drinks in a cooler separate from the perishables cooler.
Now that everything is prepared and organized, a few other pantry items are pertinent to note. Add to the dry goods staples items such as salt, pepper, garlic powder, sugar in a mason jar with screwed down lid, an additional empty pint sized mason jar with lid, vanilla flavoring, other favorite herbs and spices including cinnamon and nutmeg, Pam, or your favorite brand of non stick cooking spray, tea, coffee and hot cocoa. These items can fit into a small storage tub with a lid and labeled as Preferred Pantry! In the cold cooler, be sure to add heavy whipped cream in a mason jar with lid, butter, milk and half and half.
Next comes the cooking. Take the time to organize the camp kitchen. Set up a hand washing station with water, pump soap and clean towel. Unpack tools and utensils so they are easy to reach, yet discretely out of the way. Prepare the garbage/recycle station before you start to cook. If you are using a small grill, set it up and check to make sure it works, and that you have placed it in a well ventilated area. Open coolers as little as possible to keep things cold. As the cooking begins, remember you are working at a slower pace than the stove at home. If using a campfire to cook, smoke will enhance and flavor meats and grilled vegetables with an unbelievably delightful flavor. When food finishes cooking, transfer to a plate and cover with a lid or aluminum foil to retain heat and flavor.
Finally, an impromptu treat of Same Day Cobbler is made possible by the supplies included in the pre-trip preparations. In August, there are many ripe blackberries. Pick a quart or two of the wild berries. Rinse and place the berries into a Dutch oven. Sprinkle with sugar and use about one tablespoon of butter and dot the berries. If berries aren't available, pack a can or two of peaches. After that, mix up the cobbler topping using the pancake mix you brought along. Add a few tablespoons of sugar to the mix, and mix with milk until t it is the consistency of a drop biscuit. Drop the cobbler dough on top of the berries or peaches. Sprinkle the top with a teaspoon full of sugar, put on the lid and bake in a Dutch Oven until you can see and smell the steam escaping from the top. While the cobbler is baking, fill a mason jar two-thirds full of heavy whipping cream. Add a dash of sugar, a touch of vanilla and screw the lid on tight. Now it is time for more fun! Pass the jar of whipping cream around the camp fire. As each person shakes it, watch your family and friends make whipped cream! When the Same Day Cobbler has finished cooking, serve with a little whipped cream. Enjoy!
Cooking outdoors can be very enjoyable and delicious. It contributes to the relaxing rhythm of an outdoor adventure and invites others to share in the work, or keep you company while you are cooking. Be sure to clean up, wipe down and store all unused food. Outdoor cooking is an integral element of rafting and camping. It enriches the experience, slows the pace and enhances the flavors of food. Enjoy what comes along and be sure to share the joy of cooking at the camp fire!
Cooking outdoors is a very easy task with a little preparation and planning. If you are planning a rafting or camping trip, there are a few things to remember before you head out to the wilderness, and a few things that can turn a great riverside camp meal into a tantalizing, mouthwatering treat.
First, check your cooking equipment and make sure it is clean and well organized before heading outdoors. Include common utensils and equipment like spatula, turner, large serving spoons, knives, forks, spoons, plates, bowls, cups, coffee pot, cooking pots, pans, (preferably cast iron skillet and Dutch oven), lids, and plastic bags. Utensils can be stored separately in plastic Ziploc bags or long, thin plastic containers with lids. Stack cups inside bowls and pots and pans to utilize all areas of space and remember, you can stack upside down too! Once the tools of the trade are collected, be sure that your cook stove is clean and all working parts are present, including propane, regulator, briquettes, matches or lighter. A few other essentials to include in the cook tubs are pot holders or gloves, foil, cutting board, clean dish towels and scrubbers, dish soap, garbage bags, bleach and a flashlight.
Secondly, plan a menu for each meal of each day that you will be cooking outside. It is easiest to plan the menu by days and meals. For example, Day 1: breakfast, lunch, dinner, snacks, drinks; Day 2: breakfast, lunch, dinner, snacks, drinks, etc. Once you have your menu planned you can easily make the list of ingredients that go into each meal or snack. Break the list into categories like meats, dairy, fruits, vegetables, dry goods and so on, until you have a complete list of supplies you need to pack. This list can also double as a shopping guide. Perishable items like meats should be frozen ahead of time and packed together in a cooler along with other items that need to be kept cold like milk or cheese. Be sure to pack frozen water bottles, or recycled juice bottles full of frozen water to keep ice chest temperatures cold. It is also a good idea to keep a small thermometer in the cooler so that you know temperatures are appropriate to prevent food spoilage. Crushed ice is added after everything else is packed into the cooler, and it is best to pack drinks in a cooler separate from the perishables cooler.
Now that everything is prepared and organized, a few other pantry items are pertinent to note. Add to the dry goods staples items such as salt, pepper, garlic powder, sugar in a mason jar with screwed down lid, an additional empty pint sized mason jar with lid, vanilla flavoring, other favorite herbs and spices including cinnamon and nutmeg, Pam, or your favorite brand of non stick cooking spray, tea, coffee and hot cocoa. These items can fit into a small storage tub with a lid and labeled as Preferred Pantry! In the cold cooler, be sure to add heavy whipped cream in a mason jar with lid, butter, milk and half and half.
Next comes the cooking. Take the time to organize the camp kitchen. Set up a hand washing station with water, pump soap and clean towel. Unpack tools and utensils so they are easy to reach, yet discretely out of the way. Prepare the garbage/recycle station before you start to cook. If you are using a small grill, set it up and check to make sure it works, and that you have placed it in a well ventilated area. Open coolers as little as possible to keep things cold. As the cooking begins, remember you are working at a slower pace than the stove at home. If using a campfire to cook, smoke will enhance and flavor meats and grilled vegetables with an unbelievably delightful flavor. When food finishes cooking, transfer to a plate and cover with a lid or aluminum foil to retain heat and flavor.
Finally, an impromptu treat of Same Day Cobbler is made possible by the supplies included in the pre-trip preparations. In August, there are many ripe blackberries. Pick a quart or two of the wild berries. Rinse and place the berries into a Dutch oven. Sprinkle with sugar and use about one tablespoon of butter and dot the berries. If berries aren't available, pack a can or two of peaches. After that, mix up the cobbler topping using the pancake mix you brought along. Add a few tablespoons of sugar to the mix, and mix with milk until t it is the consistency of a drop biscuit. Drop the cobbler dough on top of the berries or peaches. Sprinkle the top with a teaspoon full of sugar, put on the lid and bake in a Dutch Oven until you can see and smell the steam escaping from the top. While the cobbler is baking, fill a mason jar two-thirds full of heavy whipping cream. Add a dash of sugar, a touch of vanilla and screw the lid on tight. Now it is time for more fun! Pass the jar of whipping cream around the camp fire. As each person shakes it, watch your family and friends make whipped cream! When the Same Day Cobbler has finished cooking, serve with a little whipped cream. Enjoy!
Cooking outdoors can be very enjoyable and delicious. It contributes to the relaxing rhythm of an outdoor adventure and invites others to share in the work, or keep you company while you are cooking. Be sure to clean up, wipe down and store all unused food. Outdoor cooking is an integral element of rafting and camping. It enriches the experience, slows the pace and enhances the flavors of food. Enjoy what comes along and be sure to share the joy of cooking at the camp fire!
Sunday, January 25, 2009
Unique Ca Getaways are Trips to Remember
By: Cary Ordway
With hard-earned vacation time often in short supply, travelers want to make the most of every weekend or vacation they get. Sometimes that means trying something completely different - a getaway so unique that it will become Topic A around the Monday morning water cooler.
California is blessed with many such unique vacation adventures, and here are three of our favorites:
Luxury tent camping
If your memories of tent camping are crawling into a pup tent, zipping yourself into a sleeping bag, and then writhing all night on a hard piece of ground, we have good news: You can now get the back-to-nature tent camping experience but with a twist that is sure to appeal to all those who swore off tents back in their early 20's.
About 17 miles west of Santa Barbara a place called El Capitan Canyon offers safari-style tents that have been outfitted with real beds, electricity and other conveniences you would expect in a hotel room. The tents are real tents, all right, and zip up just like the ones from your younger years, but they're set up on a permanent wood deck that makes them feel more cabin-like, except that this still is a canvas tent.
There are 26 such tents at El Capitan Canyon - along with dozens of small cabins and yurts - and each one measures 12 feet by 14 feet and is furnished with either one queen bed or two double beds. You'll get bed linens and towels, a small desk, chairs, a bedside table, heating, lights - in other words, considerably more amenities than you probably remember taking with you on that backpacking trip into the Sierra Nevada.
The setting at El Capitan is quite woodsy with groves of sycamore and oak trees, although there are large open areas of grass where the kids can play as well as barbecue pits and picnic tables for each of the tents, cabins or yurts. Just a mile or so down the road is the gorgeous Pacific Ocean and El Capitan State Beach where you can picnic and swim. There are also scenic hiking trails nearby including the Bill Wallace Trail.
We should note the word "luxury" here is a relative term - compared with your every-day garden-variety campground, El Capitan is definitely a couple of notches better and the tents are much more comfortable than any tent you would set up on your own. The cabins and yurts looked cozy as well. But remember, you're going to be camping with no indoor plumbing and modern, clean bathrooms are a couple minutes walk from your tent. A heated swimming pool also is available.
Besides the comfortable accommodations, a big plus for El Capitan Canyon is the on-site Canyon Market that includes an excellent sandwich shop, light groceries and other provisions for your stay. The market has "barbecue kits" available for purchase that include all the meat and fixings for hamburgers, hot dogs, chicken, fish or even tri-tip. If you do decide to do your own cooking, you'll need to pack kitchen supplies from home.
We found El Capitan Canyon to be quite enjoyable and quite different from many of the hotels and resorts we often visit. It was a way to return to our roots - that is, enjoy an outdoors experience but do it in a more civilized way with no sore backs in the morning and shower facilities close at hand to freshen up after a night in the "wilderness."
For more information, go to www.elcapitancanyon.com or phone 866-352-2729.
Fire lookout
If you're the type of traveler who truly likes to get away from people - who puts a high premium on quiet, uninterrupted peace, and who will not go into withdrawal if you have to go a night without television - then have we got the place. The Morton Peak Fire Lookout books overnight stays for people just like you.
The U.S. Forest Service views the lookout rental program as a way to generate a little good PR at a time when they have to keep telling people that services may be more limited or more expensive due to tight budgets.
We reserved our night by calling the Big Bear Lake Resort Association, which handles bookings for the Morton Peak Lookout, the only such facility in Southern California that is available for rentals. The lookout actually is just at the edge of the San Bernardino Forest and, if you're coming from the Los Angeles area, it will save you about 45 minutes off the normal two-hour drive to Big Bear.
We noted that the last three miles are on a steep, rutted road but it wasn't long before we came to a small clearing on a mountain top with, as advertised, a 30-foot tower and a 14X14 "cabin" on the top. Maybe a more apt description would be an aircraft control tower on stilts, as the cabin had windows running the length of every wall, offering views in every direction.
This particular tower, elevation 4624 feet, was built in the 1930's, then burned down and rebuilt in 1960. It eventually went out of service and into disrepair as the Forest Service cut back on its paid lookout program, but was rebuilt in 2001 with a $5,000 government grant and a volunteer work force.
Soon we were ready for our night at the edge of the world. As the sun dipped slowly, the nearby mountains darkened while, at the same time, the city lights below us came alive. The juxtaposition seemed unusual - here we were perched on a mountainside all by ourselves, yet below us were the lights of nearly the entire Los Angeles basin.
The lookout is small, but comfortable for a couple or perhaps a couple with one or two small children. You'll find just a couple of small beds but space for a child if you want to roll some blankets out out on the floor. There's no running water in the cabin, no refrigeration, no power. Cooking is restricted to the picnic table outside and you must haul in your own gas stove because fires and charcoal briquettes are not allowed.
For more information on reservations at Morton Peak Lookout, call the Big Bear Resort Association at 1-800-4-BIG-BEAR or visit www.bigbear.com.
Historic paddle-wheeler
Who can resist the charm of an early 20th-century riverboat - a true paddle-wheeler that once offered prohibition-era drinking, jazz bands and gambling for its fun-loving passengers? Fortunately there's no need to travel to the Mississippi - and no, we're not talking Disneyland. The Delta King awaits your exploration dockside in Old Sacramento.
Just like passengers back in the 1920s, today's guests enjoy enchanting river views, great food and drink and a cozy stateroom unlike any other accommodation you may have experienced. But unlike those early passengers, you will have to be content with scenery that remains pretty constant. The Delta King isn't going anyplace anytime soon.
But then it doesn't need to. This historic 285-foot boat is docked along the Old Sacramento riverfront which, today, has been turned into a hip collection of good restaurants, eclectic shops and trendy night spots that draw millions of tourists and local residents alike.
The Delta King and her identical twin, the Delta Queen, were christened in 1927, the same year that the vessels began voyages between San Francisco and Sacramento. The elegance and craftsmanship are apparent the moment one enters the lobby area where the rich red oak paneling and fixtures create an impression of opulence. The dining room, too, has that feeling of classic comfort, and a wide stairway and oak banisters bring to mind those images of the grand stairway in the Titanic.
We found the rooms to be small, but no smaller than expected for a stateroom on board an authentic riverboat. Our room had a queen bed on one side, a single bed on the other, and a tiny bathroom - with an unusual six-foot high toilet tank -- in the middle. Color TV with cable was available on the queen bed side.
For history buffs, Old Sacramento also has a number of museums including the California State Railroad Museum, the California Military Museum, Discovery Museum History Center, the Old Sacramento Interpretive Center, the Old Sacramento Schoolhouse Museum and the Wells Fargo History Museum.
For more information on the Delta King, phone 1-800-825-5464 or go to www.deltaking.com.
With hard-earned vacation time often in short supply, travelers want to make the most of every weekend or vacation they get. Sometimes that means trying something completely different - a getaway so unique that it will become Topic A around the Monday morning water cooler.
California is blessed with many such unique vacation adventures, and here are three of our favorites:
Luxury tent camping
If your memories of tent camping are crawling into a pup tent, zipping yourself into a sleeping bag, and then writhing all night on a hard piece of ground, we have good news: You can now get the back-to-nature tent camping experience but with a twist that is sure to appeal to all those who swore off tents back in their early 20's.
About 17 miles west of Santa Barbara a place called El Capitan Canyon offers safari-style tents that have been outfitted with real beds, electricity and other conveniences you would expect in a hotel room. The tents are real tents, all right, and zip up just like the ones from your younger years, but they're set up on a permanent wood deck that makes them feel more cabin-like, except that this still is a canvas tent.
There are 26 such tents at El Capitan Canyon - along with dozens of small cabins and yurts - and each one measures 12 feet by 14 feet and is furnished with either one queen bed or two double beds. You'll get bed linens and towels, a small desk, chairs, a bedside table, heating, lights - in other words, considerably more amenities than you probably remember taking with you on that backpacking trip into the Sierra Nevada.
The setting at El Capitan is quite woodsy with groves of sycamore and oak trees, although there are large open areas of grass where the kids can play as well as barbecue pits and picnic tables for each of the tents, cabins or yurts. Just a mile or so down the road is the gorgeous Pacific Ocean and El Capitan State Beach where you can picnic and swim. There are also scenic hiking trails nearby including the Bill Wallace Trail.
We should note the word "luxury" here is a relative term - compared with your every-day garden-variety campground, El Capitan is definitely a couple of notches better and the tents are much more comfortable than any tent you would set up on your own. The cabins and yurts looked cozy as well. But remember, you're going to be camping with no indoor plumbing and modern, clean bathrooms are a couple minutes walk from your tent. A heated swimming pool also is available.
Besides the comfortable accommodations, a big plus for El Capitan Canyon is the on-site Canyon Market that includes an excellent sandwich shop, light groceries and other provisions for your stay. The market has "barbecue kits" available for purchase that include all the meat and fixings for hamburgers, hot dogs, chicken, fish or even tri-tip. If you do decide to do your own cooking, you'll need to pack kitchen supplies from home.
We found El Capitan Canyon to be quite enjoyable and quite different from many of the hotels and resorts we often visit. It was a way to return to our roots - that is, enjoy an outdoors experience but do it in a more civilized way with no sore backs in the morning and shower facilities close at hand to freshen up after a night in the "wilderness."
For more information, go to www.elcapitancanyon.com or phone 866-352-2729.
Fire lookout
If you're the type of traveler who truly likes to get away from people - who puts a high premium on quiet, uninterrupted peace, and who will not go into withdrawal if you have to go a night without television - then have we got the place. The Morton Peak Fire Lookout books overnight stays for people just like you.
The U.S. Forest Service views the lookout rental program as a way to generate a little good PR at a time when they have to keep telling people that services may be more limited or more expensive due to tight budgets.
We reserved our night by calling the Big Bear Lake Resort Association, which handles bookings for the Morton Peak Lookout, the only such facility in Southern California that is available for rentals. The lookout actually is just at the edge of the San Bernardino Forest and, if you're coming from the Los Angeles area, it will save you about 45 minutes off the normal two-hour drive to Big Bear.
We noted that the last three miles are on a steep, rutted road but it wasn't long before we came to a small clearing on a mountain top with, as advertised, a 30-foot tower and a 14X14 "cabin" on the top. Maybe a more apt description would be an aircraft control tower on stilts, as the cabin had windows running the length of every wall, offering views in every direction.
This particular tower, elevation 4624 feet, was built in the 1930's, then burned down and rebuilt in 1960. It eventually went out of service and into disrepair as the Forest Service cut back on its paid lookout program, but was rebuilt in 2001 with a $5,000 government grant and a volunteer work force.
Soon we were ready for our night at the edge of the world. As the sun dipped slowly, the nearby mountains darkened while, at the same time, the city lights below us came alive. The juxtaposition seemed unusual - here we were perched on a mountainside all by ourselves, yet below us were the lights of nearly the entire Los Angeles basin.
The lookout is small, but comfortable for a couple or perhaps a couple with one or two small children. You'll find just a couple of small beds but space for a child if you want to roll some blankets out out on the floor. There's no running water in the cabin, no refrigeration, no power. Cooking is restricted to the picnic table outside and you must haul in your own gas stove because fires and charcoal briquettes are not allowed.
For more information on reservations at Morton Peak Lookout, call the Big Bear Resort Association at 1-800-4-BIG-BEAR or visit www.bigbear.com.
Historic paddle-wheeler
Who can resist the charm of an early 20th-century riverboat - a true paddle-wheeler that once offered prohibition-era drinking, jazz bands and gambling for its fun-loving passengers? Fortunately there's no need to travel to the Mississippi - and no, we're not talking Disneyland. The Delta King awaits your exploration dockside in Old Sacramento.
Just like passengers back in the 1920s, today's guests enjoy enchanting river views, great food and drink and a cozy stateroom unlike any other accommodation you may have experienced. But unlike those early passengers, you will have to be content with scenery that remains pretty constant. The Delta King isn't going anyplace anytime soon.
But then it doesn't need to. This historic 285-foot boat is docked along the Old Sacramento riverfront which, today, has been turned into a hip collection of good restaurants, eclectic shops and trendy night spots that draw millions of tourists and local residents alike.
The Delta King and her identical twin, the Delta Queen, were christened in 1927, the same year that the vessels began voyages between San Francisco and Sacramento. The elegance and craftsmanship are apparent the moment one enters the lobby area where the rich red oak paneling and fixtures create an impression of opulence. The dining room, too, has that feeling of classic comfort, and a wide stairway and oak banisters bring to mind those images of the grand stairway in the Titanic.
We found the rooms to be small, but no smaller than expected for a stateroom on board an authentic riverboat. Our room had a queen bed on one side, a single bed on the other, and a tiny bathroom - with an unusual six-foot high toilet tank -- in the middle. Color TV with cable was available on the queen bed side.
For history buffs, Old Sacramento also has a number of museums including the California State Railroad Museum, the California Military Museum, Discovery Museum History Center, the Old Sacramento Interpretive Center, the Old Sacramento Schoolhouse Museum and the Wells Fargo History Museum.
For more information on the Delta King, phone 1-800-825-5464 or go to www.deltaking.com.
Easy Cooking Tips for Dutch Oven Recipes!
By: rakesh gupta
There are many individuals that are looking for tips to help them get started with some easy dutch oven recipes. Dutch ovens are an old and reliable method for cooking, and are regaining in popularity. Unfortunately, not many know how to use them, so the following are some tips to help you cook with your dutch oven.
Remember that you can always look inside the oven to see how things are looking. Do not be afraid to pop the top. Usually this will not spoil the food. We aren't dealing with a 'pressure cooker' here! Just remember not to do so too frequently as you will be releasing a lot of heat that is necessary for the food to cook properly.
Usually, steam escaping out from under the lid will imply that the heat is too much. Either reduce the heat or remove the pot until the coals have reduced some. Remember that heat regulation is often key with dutch oven recipes.
Try to turn the dutch oven about every 15 minutes. This will usually help reduce the browning of the foot in central areas and/or overcooking certain areas while undercooking other.
When you do rotate the dutch oven, turn it about 90 degrees. Try to stay rotating clockwise so that you do not accidentally rotate clockwise once, for more details visit to www.300-dip-recipes.com then counterclockwise the next. Effectively negating the rotation.
Always use caution when handling the dutch oven. Use mits or a thick towel to touch the pot as it can often hold heat for long periods of time and no one wants to burn themselves now do they?
Slightly more advance dutch oven cooking tips can involve using the briquettes properly. Adding, removing, for more details visit to www.cat-head-biscuit.com or moving them usually be a way to adjust and/or monitor heat levels in the oven. This was the effective method when dutch ovens were frequently used, and we should learn the same if we want to be excellent campfire chefs!
When you become more comfortable cooking with dutch ovens, you can learn to stack and/or shuffle multiple ovens. This can be a bit advanced so keep it for later if you are new. But this ability will greatly increase food variety and decrease time spent cooking.
If you really want to become proficient at cooking easy dutch oven recipes, then you should take the time to watch how 'old timers' cook with dutch ovens, and take the time to learn from good old fasioned experience. The best way to learn is to do, and this is definitely true when it comes to easy dutch oven recipes.
There are many individuals that are looking for tips to help them get started with some easy dutch oven recipes. Dutch ovens are an old and reliable method for cooking, and are regaining in popularity. Unfortunately, not many know how to use them, so the following are some tips to help you cook with your dutch oven.
Remember that you can always look inside the oven to see how things are looking. Do not be afraid to pop the top. Usually this will not spoil the food. We aren't dealing with a 'pressure cooker' here! Just remember not to do so too frequently as you will be releasing a lot of heat that is necessary for the food to cook properly.
Usually, steam escaping out from under the lid will imply that the heat is too much. Either reduce the heat or remove the pot until the coals have reduced some. Remember that heat regulation is often key with dutch oven recipes.
Try to turn the dutch oven about every 15 minutes. This will usually help reduce the browning of the foot in central areas and/or overcooking certain areas while undercooking other.
When you do rotate the dutch oven, turn it about 90 degrees. Try to stay rotating clockwise so that you do not accidentally rotate clockwise once, for more details visit to www.300-dip-recipes.com then counterclockwise the next. Effectively negating the rotation.
Always use caution when handling the dutch oven. Use mits or a thick towel to touch the pot as it can often hold heat for long periods of time and no one wants to burn themselves now do they?
Slightly more advance dutch oven cooking tips can involve using the briquettes properly. Adding, removing, for more details visit to www.cat-head-biscuit.com or moving them usually be a way to adjust and/or monitor heat levels in the oven. This was the effective method when dutch ovens were frequently used, and we should learn the same if we want to be excellent campfire chefs!
When you become more comfortable cooking with dutch ovens, you can learn to stack and/or shuffle multiple ovens. This can be a bit advanced so keep it for later if you are new. But this ability will greatly increase food variety and decrease time spent cooking.
If you really want to become proficient at cooking easy dutch oven recipes, then you should take the time to watch how 'old timers' cook with dutch ovens, and take the time to learn from good old fasioned experience. The best way to learn is to do, and this is definitely true when it comes to easy dutch oven recipes.
Saturday, January 24, 2009
Different Types of Barbecue Grills?
By: Emma Snow
Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.
Cost
If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.
Ease of Use
The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.
Additional Features
Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.
Flavor
If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.
Portability
When portability is the most imporant requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.
Tags: Food, Bbq, Grill, Barbecue
Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.
Cost
If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.
Ease of Use
The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.
Additional Features
Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.
Flavor
If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.
Portability
When portability is the most imporant requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.
Tags: Food, Bbq, Grill, Barbecue
Smoking, Barbecuing, Grilling
By: Adam Marianski
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.
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.
Friday, January 23, 2009
Cooking Below the Blue Sky
Who would not want a nice warm day, when the sun is smiling down on the freshness of the earth? The blanket rolled out on the soft green grass with family and friends beaming, talking freely of the bygone days, the present cares and the future up ahead.
And of course, a special day out wouldn't be complete, without the smell of burgers, frankfurters, barbecue, steaks and chops on the grill. When you talk about picnics, outdoor cooking is a need.
There's something different about outdoor cooking. The food seems to taste better. Cooking outdoors could actually be an activity by itself. You just need to have the right equipment. There are also particular set of rules to be followed as you plan what, how, when, and where to cook the perfect outdoor treats.
Outdoor cooking should be safe and simple. There are available varieties of grills in a lot of shapes and sizes. Like for instance, the simple grills wherein you could use newspapers as a fuel, and the hibachis.
There are also the grills on wheels, grills with battery-powered and motor-driven spits. The most commonly used fuel is the charcoal. If you want less charcoal smell, use briquettes over lump charcoal. Briquettes also give a more consistent and hotter flame.
In general, there are three different kinds of grills depending on its usage:
• Open Fire Grill- from the name itself uses an open-fire as a fuel source. The fire is usually allowed to burn down so that the flame will not burn the meat. It's difficult to regulate the cooking temperature with this type of grill.
• Charcoal Grill- charcoal is used as a fuel here. It is the hibachi that was mentioned above, that is commonly used in Asia, and known in the United States as well.
• Gas Grill- extremely popular for its convenience. Moreover, it gives a sumptuous grilled flavor. It is so much easy to control the cooking temperature as the fuel and the fire can be regulated.
Here are some few things to think about grilling:
• After the fire is lit, wait for the flame to turn red from blue. The coal should be glowing red before cooking, if you don't want your food to be burnt in the outside and raw inside.
• Before cooking, with a small cloth damped on cooking oil, rub the grill so the food would not stick on it.
• While cooking, you may only turn the meat once or twice. Put on the salt just before serving.
• Instead of using a fork to roll the meat, use long-handed tongs so as not to puncture the meat. You wouldn't want to lose its juices.
Food Fit for the Grill
• Chicken
• Baby turkeys
• Steaks and Chops
• Tasty fishes such as thick slices of salmon, and halibut
• Slices of turkey and ham
• Luncheon meats
• Lamb steaks
Grill Supplies
• Metal trays
• Aluminum foil
• Set of skewers
• Carving board and knife
• Long-handed fork and tongs, or spatula for rolling the meat
• Metal serving forks
• Pastry brush for applying the sauce
• Gloves
With all these things in mind, one can truly enjoy the outdoors. Not only the hearts are full, but the stomach as well.
And of course, a special day out wouldn't be complete, without the smell of burgers, frankfurters, barbecue, steaks and chops on the grill. When you talk about picnics, outdoor cooking is a need.
There's something different about outdoor cooking. The food seems to taste better. Cooking outdoors could actually be an activity by itself. You just need to have the right equipment. There are also particular set of rules to be followed as you plan what, how, when, and where to cook the perfect outdoor treats.
Outdoor cooking should be safe and simple. There are available varieties of grills in a lot of shapes and sizes. Like for instance, the simple grills wherein you could use newspapers as a fuel, and the hibachis.
There are also the grills on wheels, grills with battery-powered and motor-driven spits. The most commonly used fuel is the charcoal. If you want less charcoal smell, use briquettes over lump charcoal. Briquettes also give a more consistent and hotter flame.
In general, there are three different kinds of grills depending on its usage:
• Open Fire Grill- from the name itself uses an open-fire as a fuel source. The fire is usually allowed to burn down so that the flame will not burn the meat. It's difficult to regulate the cooking temperature with this type of grill.
• Charcoal Grill- charcoal is used as a fuel here. It is the hibachi that was mentioned above, that is commonly used in Asia, and known in the United States as well.
• Gas Grill- extremely popular for its convenience. Moreover, it gives a sumptuous grilled flavor. It is so much easy to control the cooking temperature as the fuel and the fire can be regulated.
Here are some few things to think about grilling:
• After the fire is lit, wait for the flame to turn red from blue. The coal should be glowing red before cooking, if you don't want your food to be burnt in the outside and raw inside.
• Before cooking, with a small cloth damped on cooking oil, rub the grill so the food would not stick on it.
• While cooking, you may only turn the meat once or twice. Put on the salt just before serving.
• Instead of using a fork to roll the meat, use long-handed tongs so as not to puncture the meat. You wouldn't want to lose its juices.
Food Fit for the Grill
• Chicken
• Baby turkeys
• Steaks and Chops
• Tasty fishes such as thick slices of salmon, and halibut
• Slices of turkey and ham
• Luncheon meats
• Lamb steaks
Grill Supplies
• Metal trays
• Aluminum foil
• Set of skewers
• Carving board and knife
• Long-handed fork and tongs, or spatula for rolling the meat
• Metal serving forks
• Pastry brush for applying the sauce
• Gloves
With all these things in mind, one can truly enjoy the outdoors. Not only the hearts are full, but the stomach as well.
Barbecues
There's nothing like a good weekend barbecue with family and friends in your own backyard to wash away the stresses of a hard week at work and rejuvenate you for the coming week ahead. It would be great to have a barbecue every weekend, wouldn't it? But as I realized only lately, there are so many other things to consider if you want to aspire for the barbecue. It's not a simple as putting meat on the grill and letting it roast, as I used to think.
First of all, you have to consider your choice of wood because different types of wood give the meat a distinct kind of flavor. The choice of wood is also important considering that some kinds of wood burn faster than most. You may want to consider combining wood and charcoal for better smoke control and a consistent fire.
When it comes to charcoal, using a commercial bag of processed charcoal briquettes is good enough, but for best results you should use lump charcoal instead. What's the difference? For one thing, lump charcoal has not been ground and shaped as opposed to charcoal briquettes. In addition, lump charcoal is the purer type of charcoal and, obviously, it is the charcoal of choice by barbecue purists who scoff at the use of processed charcoal.
Using a chimney starter matters as well especially if you want to make sure that the heat stays at a consistent level all throughout your cooking. Others also use an electric iron to heat the coals. The lazy ones are prone to soaking charcoal in lighter fluid but though this technique may be quick and easy, it gives the meat an unnatural chemical taste.
Once the coals are covered in ash, usually after 15-25 minutes, you can either barbecue the meat directly (by piling the coals together in the center beneath the meat) or indirectly (by spreading the coals around the grill's perimeter and placing the meat in the grill's center).
For maximum convenience, gas grills are the way to go because they are easy to light and easy to control. But purists have a bone to pick with this technique as well, claiming that cooking with gas grills lessens the flavor of the meat compared to cooking with wood and charcoal.
First of all, you have to consider your choice of wood because different types of wood give the meat a distinct kind of flavor. The choice of wood is also important considering that some kinds of wood burn faster than most. You may want to consider combining wood and charcoal for better smoke control and a consistent fire.
When it comes to charcoal, using a commercial bag of processed charcoal briquettes is good enough, but for best results you should use lump charcoal instead. What's the difference? For one thing, lump charcoal has not been ground and shaped as opposed to charcoal briquettes. In addition, lump charcoal is the purer type of charcoal and, obviously, it is the charcoal of choice by barbecue purists who scoff at the use of processed charcoal.
Using a chimney starter matters as well especially if you want to make sure that the heat stays at a consistent level all throughout your cooking. Others also use an electric iron to heat the coals. The lazy ones are prone to soaking charcoal in lighter fluid but though this technique may be quick and easy, it gives the meat an unnatural chemical taste.
Once the coals are covered in ash, usually after 15-25 minutes, you can either barbecue the meat directly (by piling the coals together in the center beneath the meat) or indirectly (by spreading the coals around the grill's perimeter and placing the meat in the grill's center).
For maximum convenience, gas grills are the way to go because they are easy to light and easy to control. But purists have a bone to pick with this technique as well, claiming that cooking with gas grills lessens the flavor of the meat compared to cooking with wood and charcoal.
Thursday, January 22, 2009
Cooking Tips for Outdoor Chefs
Outdoor cooking isn't for everyone. It takes a person who is willing to put his reputation as a grilling superstar on the line each time he lights a gas grill or tosses a match onto a flammable pile of charcoal. that the people he feeds will appreciate the food he has cooked. Each time he (or she) steps out of his home into his back yard, armed with copper brush, tongs and forks; he faces a challenge to beat his best individual performance on the backyard grill.
Most of the outdoor chefs I've run across are men. It seems that women had rather stay in the kitchen. I think it is just a ploy to get the men out of the house for a while. The ladies give them the idea that cooking on the grill is almost important as breathing, especially if it's done by him! That will get the guy outside with his chest puffed up, carrying a can of charcoal starter and a match.
First rule! If you're using charcoal and you're using a liquid lighter, know what you are dousing on those briquettes! It is really not the volume of the whoooomp that determines whether your coals will burn consistently. Never use gasoline, lacquer thinner, lantern fluid or any of those things that will blow you out of your shoes. Stick with charcoal lighter.
One big tip! Never use kerosene to start your charcoal! No matter how long you let your charcoal burn, no matter how much more briquettes on the coals, your rib eyes will have that subtle aroma and taste of kerosene. Your grill will smell like a piece of construction equipment. It's best to stay with prescribed fuels that don't stink.
There are other methods to ignite your charcoal. Use the chimney type device where you put the charcoal in an inverted cone and push a couple of sheets of newspaper in the bottom. Put a match to the paper in the bottom and the draft of the "chimney" will make the coals burn. I have never been able to keep that apparatus around the house for more than a summer due to rust, being stepped on or having the neighbors' borrow it.
There is also the electric heating iron category of charcoal starters. Just plug it into an outlet, let it get red hot and stick it under the charcoal. It doesn't take long to get a pile of charcoal glowing and shimmering with heat. You don't have to worry about the whooomp either! The heating iron works well but it's just not the same as seeing flames shoot as high as your house. You only get that with a liquid lighter that you're not supposed to use in the first place.
Let's talk about charcoal grills versus gas grills. I use both in my back yard barbequing. Cooking with gas is almost like cooking on the gas stove in the kitchen. Boring! Maybe that's why I prefer charcoal. It's just manlier to battle the flames and rescue a steak just in the nick of time, from being overly cooked. That's the way outdoor cooking is supposed to be; a man conquering the elements!
Really, cooking on a gas grill is a nice and comfortable way to grill steaks, chickens, burgers, chops and vegetables. One of the areas in which the gas grills are deficient is smoking meat. As far as I know, you just can't do that with today's grills. You have to have a smoker. I prefer charcoal smokers of course, but I've had excellent results with electric smokers also.
Smokers, both electric and charcoal, are set up pretty much in the same way. The ones that I use are tall round ones that have a trap door opening on the side so you can add charcoal or water in the water bowl. There are other kinds of course and you can find them at a hardware store or outdoor market place. The costs are going to range from roughly $75 to $500 depending on the one you choose. I think most of them are good, but you can usually get just as much satisfaction from a cheap one instead of the high priced smokers. Of course there is the prestige of getting one of those sleek, black ones with the chrome smoke pipes. Gives you sort of a chill just to think of owning one of those, doesn't it?
Meat smoked on an electric grill is great if you have some wood smoke flavor to make it tasty. I know you can buy little cans of wood chips to add some character to your cooking. Simply pour a little water in the can, set the can on the lava rocks in the bottom of the smoker, and when starts to simmer, you have hickory, cherry or pecan steam permeating your Boston butt! This is the city folks' way of making barbeque.
Another big tip! If you've left the electric smoker outside uncovered, check to make sure the lava rocks are dry. If it has rained since your last cookout, chances are that the bottom of the smoker is covered in water. If so, don't plug in the heating iron! It's not a wise move because you will blow the iron up! Drain the water out of the base first, let the lava rocks dry, then have a safe barbeque.
My personal favorite is the charcoal smoker. It's really not hard to use, though a lot of people seem to think it's some kind of a miracle that the meat I smoke tastes so good. Some even think there is a secret to my success when I cook a pork loin or Boston butts and wind up with some of the most delicious barbeque you have ever tasted. Some folks even think there is a secret ingredient that I haven't shared with anyone!
I usually smoke three or four Boston butts at a time. It's easy. First I load the coal pan with charcoal, and then use a charcoal lighter fluid to start the coals. You could use one of the instant light charcoals if you wish, but just make sure than when you add charcoal, you use the regular briquettes or your meat will taste funny.
After the coals are lit and the flames have died, fill up the metal water bowl with about a quart of water. This helps keep the meat moist. Next lay the meat on the two racks of the smoker. I salt and pepper the meat liberally, and then put the lid back on the smoker and I'm finished for about an hour.
For three Boston butts, I usually let them cook for about 12 hours, adding charcoal and hickory chunks to the hot coals about every hour and a half. Some chefs soak the hickory in water for thirty minutes or so before adding them to the coals. I prefer to lay the wood chunks on the live coals. The dry wood smoking and burning will give you a mild taste of hickory, not the smell and taste of a burning barn! When the meat reaches 180 degrees on the meat the thermometer, take it off and tear it apart with forks. This way separates the pork easily. You can add barbeque sauce at this time or serve it on the table.
There is one ingredient so unique, so necessary to cooking good barbeque. It's PATIENCE! From the moment you light the fire until you take the meat off the grill, allow yourself allow yourself enough time to do the job properly. Most people don't do that. We are a society of instant gratification. If we want something, we want it now! That just won't work when you're trying for the best tasting barbeque you can cook.
Tags: Vegetables, Cooking, Meat, Barbeque Grill, Smoker, Outdoors, Chef, Barbeque, Charcoal, Gas Grills, Gas Stoves, Steaks, Burgers, Chops
Most of the outdoor chefs I've run across are men. It seems that women had rather stay in the kitchen. I think it is just a ploy to get the men out of the house for a while. The ladies give them the idea that cooking on the grill is almost important as breathing, especially if it's done by him! That will get the guy outside with his chest puffed up, carrying a can of charcoal starter and a match.
First rule! If you're using charcoal and you're using a liquid lighter, know what you are dousing on those briquettes! It is really not the volume of the whoooomp that determines whether your coals will burn consistently. Never use gasoline, lacquer thinner, lantern fluid or any of those things that will blow you out of your shoes. Stick with charcoal lighter.
One big tip! Never use kerosene to start your charcoal! No matter how long you let your charcoal burn, no matter how much more briquettes on the coals, your rib eyes will have that subtle aroma and taste of kerosene. Your grill will smell like a piece of construction equipment. It's best to stay with prescribed fuels that don't stink.
There are other methods to ignite your charcoal. Use the chimney type device where you put the charcoal in an inverted cone and push a couple of sheets of newspaper in the bottom. Put a match to the paper in the bottom and the draft of the "chimney" will make the coals burn. I have never been able to keep that apparatus around the house for more than a summer due to rust, being stepped on or having the neighbors' borrow it.
There is also the electric heating iron category of charcoal starters. Just plug it into an outlet, let it get red hot and stick it under the charcoal. It doesn't take long to get a pile of charcoal glowing and shimmering with heat. You don't have to worry about the whooomp either! The heating iron works well but it's just not the same as seeing flames shoot as high as your house. You only get that with a liquid lighter that you're not supposed to use in the first place.
Let's talk about charcoal grills versus gas grills. I use both in my back yard barbequing. Cooking with gas is almost like cooking on the gas stove in the kitchen. Boring! Maybe that's why I prefer charcoal. It's just manlier to battle the flames and rescue a steak just in the nick of time, from being overly cooked. That's the way outdoor cooking is supposed to be; a man conquering the elements!
Really, cooking on a gas grill is a nice and comfortable way to grill steaks, chickens, burgers, chops and vegetables. One of the areas in which the gas grills are deficient is smoking meat. As far as I know, you just can't do that with today's grills. You have to have a smoker. I prefer charcoal smokers of course, but I've had excellent results with electric smokers also.
Smokers, both electric and charcoal, are set up pretty much in the same way. The ones that I use are tall round ones that have a trap door opening on the side so you can add charcoal or water in the water bowl. There are other kinds of course and you can find them at a hardware store or outdoor market place. The costs are going to range from roughly $75 to $500 depending on the one you choose. I think most of them are good, but you can usually get just as much satisfaction from a cheap one instead of the high priced smokers. Of course there is the prestige of getting one of those sleek, black ones with the chrome smoke pipes. Gives you sort of a chill just to think of owning one of those, doesn't it?
Meat smoked on an electric grill is great if you have some wood smoke flavor to make it tasty. I know you can buy little cans of wood chips to add some character to your cooking. Simply pour a little water in the can, set the can on the lava rocks in the bottom of the smoker, and when starts to simmer, you have hickory, cherry or pecan steam permeating your Boston butt! This is the city folks' way of making barbeque.
Another big tip! If you've left the electric smoker outside uncovered, check to make sure the lava rocks are dry. If it has rained since your last cookout, chances are that the bottom of the smoker is covered in water. If so, don't plug in the heating iron! It's not a wise move because you will blow the iron up! Drain the water out of the base first, let the lava rocks dry, then have a safe barbeque.
My personal favorite is the charcoal smoker. It's really not hard to use, though a lot of people seem to think it's some kind of a miracle that the meat I smoke tastes so good. Some even think there is a secret to my success when I cook a pork loin or Boston butts and wind up with some of the most delicious barbeque you have ever tasted. Some folks even think there is a secret ingredient that I haven't shared with anyone!
I usually smoke three or four Boston butts at a time. It's easy. First I load the coal pan with charcoal, and then use a charcoal lighter fluid to start the coals. You could use one of the instant light charcoals if you wish, but just make sure than when you add charcoal, you use the regular briquettes or your meat will taste funny.
After the coals are lit and the flames have died, fill up the metal water bowl with about a quart of water. This helps keep the meat moist. Next lay the meat on the two racks of the smoker. I salt and pepper the meat liberally, and then put the lid back on the smoker and I'm finished for about an hour.
For three Boston butts, I usually let them cook for about 12 hours, adding charcoal and hickory chunks to the hot coals about every hour and a half. Some chefs soak the hickory in water for thirty minutes or so before adding them to the coals. I prefer to lay the wood chunks on the live coals. The dry wood smoking and burning will give you a mild taste of hickory, not the smell and taste of a burning barn! When the meat reaches 180 degrees on the meat the thermometer, take it off and tear it apart with forks. This way separates the pork easily. You can add barbeque sauce at this time or serve it on the table.
There is one ingredient so unique, so necessary to cooking good barbeque. It's PATIENCE! From the moment you light the fire until you take the meat off the grill, allow yourself allow yourself enough time to do the job properly. Most people don't do that. We are a society of instant gratification. If we want something, we want it now! That just won't work when you're trying for the best tasting barbeque you can cook.
Tags: Vegetables, Cooking, Meat, Barbeque Grill, Smoker, Outdoors, Chef, Barbeque, Charcoal, Gas Grills, Gas Stoves, Steaks, Burgers, Chops
The Science of Dutch Oven Cooking
By: Jamie Brinkerhoff
I enjoy cooking with a Dutch oven, whether it be over a campfire or a camp stove. There is an art to cooking in a Dutch oven. Once you get the hang of it you can cook or bake anything that can be cooked or baked in your modern kitchen at home.
I have baked rolls, cake and even pizza in a Dutch oven. One dish meals such as stews and soups are the best when made in a Dutch oven. Meat, even the cheapest cuts can be made tender and delicious in a Dutch oven.
There are a few tricks concerning the cooking source that are important to successful Dutch oven cooking. They can make the difference between undercooked or burnt food.
When I am preparing a meat dish such as ribs, chicken or roast, I like to brown the meat in the Dutch oven on a camp stove. Then 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 maintain the heat and energy 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 take a line from the three bears, it must be, "just right." This might seem hard to determine, but if you are using charcoal briquettes it as easy as counting the number of briquettes to put under and on top of the Dutch oven.
Put as many briquettes under the Dutch oven as it size and two more than that number on the lid. That will give you a temperature of 350 degrees. For example if you are using a size 12 Dutch oven put 12 bricketts under the Dutch oven and 14 on the lid. If you are baking anything I recommend using bricketts.
If you are using a campfire you need to burn the wood down to coals and use the coals to heat the Dutch oven. I like to keep a campfire burning to replace coals as needed. Usually ever 30 to 40 minutes. This requires you to make a place outside of the campfire to place your coals for the Dutch oven. If you don't do this and leave the Dutch oven in the fire pit with the fire burning you will probably end up with the food burned on the side closest to the fire.
I usually use a fire pan of some kind, the lid of a metal garbage can works great, to put the coals in. That makes for easy clean up of the ashes and you don't have coals and ashes scattered all over your campsite.
Cooking with wood coals requires some skill learned by experience to determine the proper temperature for the food you are cooking. There are different types of wood that make better coals than others. Usually we don't have the luxury of having the best wood available every time and just use what is available. So it takes a little more watching to make sure the dish you are preparing gets properly done. I don't worry about this too much when cooking meats and stews. This may be more of a problem when baking products such as cakes and rolls. The correct and consistent temperature is more important when baking so the item doesn't burn or become under cooked. Doughy rolls or soggy cake is a real disappointment after all the work you go through to make them.
You can also just use a camp stove and not have a fire or coals at all. This works great with one dish meals and dishes with a lot of moisture in them. A camp stove doesn't work that great for baked items 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.
Tags: Camp Stove, Dutch Oven, Propane Camping Stoves, Gas Camp Stoves, Dutch Oven Recipes, Backyard Fire Pit
I enjoy cooking with a Dutch oven, whether it be over a campfire or a camp stove. There is an art to cooking in a Dutch oven. Once you get the hang of it you can cook or bake anything that can be cooked or baked in your modern kitchen at home.
I have baked rolls, cake and even pizza in a Dutch oven. One dish meals such as stews and soups are the best when made in a Dutch oven. Meat, even the cheapest cuts can be made tender and delicious in a Dutch oven.
There are a few tricks concerning the cooking source that are important to successful Dutch oven cooking. They can make the difference between undercooked or burnt food.
When I am preparing a meat dish such as ribs, chicken or roast, I like to brown the meat in the Dutch oven on a camp stove. Then 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 maintain the heat and energy 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 take a line from the three bears, it must be, "just right." This might seem hard to determine, but if you are using charcoal briquettes it as easy as counting the number of briquettes to put under and on top of the Dutch oven.
Put as many briquettes under the Dutch oven as it size and two more than that number on the lid. That will give you a temperature of 350 degrees. For example if you are using a size 12 Dutch oven put 12 bricketts under the Dutch oven and 14 on the lid. If you are baking anything I recommend using bricketts.
If you are using a campfire you need to burn the wood down to coals and use the coals to heat the Dutch oven. I like to keep a campfire burning to replace coals as needed. Usually ever 30 to 40 minutes. This requires you to make a place outside of the campfire to place your coals for the Dutch oven. If you don't do this and leave the Dutch oven in the fire pit with the fire burning you will probably end up with the food burned on the side closest to the fire.
I usually use a fire pan of some kind, the lid of a metal garbage can works great, to put the coals in. That makes for easy clean up of the ashes and you don't have coals and ashes scattered all over your campsite.
Cooking with wood coals requires some skill learned by experience to determine the proper temperature for the food you are cooking. There are different types of wood that make better coals than others. Usually we don't have the luxury of having the best wood available every time and just use what is available. So it takes a little more watching to make sure the dish you are preparing gets properly done. I don't worry about this too much when cooking meats and stews. This may be more of a problem when baking products such as cakes and rolls. The correct and consistent temperature is more important when baking so the item doesn't burn or become under cooked. Doughy rolls or soggy cake is a real disappointment after all the work you go through to make them.
You can also just use a camp stove and not have a fire or coals at all. This works great with one dish meals and dishes with a lot of moisture in them. A camp stove doesn't work that great for baked items 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.
Tags: Camp Stove, Dutch Oven, Propane Camping Stoves, Gas Camp Stoves, Dutch Oven Recipes, Backyard Fire Pit
Wednesday, January 21, 2009
An Exciting Way to Cook Outdoors
By: Carol Freyer
'Tis the season for outdoor cooking, and this year there are more options than ever for backyard barbecuing, and even baking, as we will see. In addition to the usual line of gas-fired and briquette grills, wood-fired ovens are gaining popularity amongst food enthusiasts.
Wood-fired ovens come in a couple of different designs. The wood cook stove is a metal stove that usually has an oven chamber beside the wood-burning chamber, and food is cooked while the fire is burning. But there is another kind of wood-fired oven that is also known as a masonry stove, a brick oven or a Quebec oven. These are built of a material that has thermal mass, that is a material that holds and stores heat and releases it long after the source (in this case, fire) is gone. These can be made of bricks, adobe, cement, or cob.
A masonry oven consists of a single, usually done-shaped, chamber, sitting on a base. There is a door, and usually though not always a separate chimney. A fire is lit inside the chamber and fed until the body of the oven has absorbed enough heat. The fire is then allowed to naturally burn out, whereupon the ashes are swept from the oven. Then it is ready for roasting or baking.
These ovens have been popular for years in artisan bakeries and pizzerias, but are gaining popularity for individual use. They are relatively easy to build, and, especially when they are made of cob, which is a mixture of sand, clay and straw, are quite inexpensive. A level foundation is necessary, as is flat surface of fire bricks to form the base of the oven. With a cob oven, the done is then formed of sand with a layer of newspaper covering it and the cob dome covering that. When the cob is dry, the sand and paper is dug out through doorway. The traditional technique for building a Quebec style oven is to make a dome form of saplings which is then covered by the cob or cement. When it is dry the first firing burns the saplings out. A Quebec style oven has a chimney just behind the first door, and a second door behind that to enclose the firing/baking chamber to prevent heat loss through the chimney during baking. Other ovens just have the front door, which acts as a chimney when the fire is burning, and is then closed by a wood or cast-iron door during baking.
Cob ovens should ideally be plastered with a clay-based plaster to prevent weathering, and also covered by a roof, as cob will degrade with exposure to rain. Similar ovens made of bricks withstand weather a bit better, but a cover is still useful to prevent weathering and also prevent rain from cooling the oven during baking.
When well built and thick, and with a good long firing, these ovens can hold heat for an amazingly long time. They can be used for baking one thing after another for the better part of an entire day. Usually, pizza or a similar quick-cooking food is baked first. Then meats can be roasted, then bread and cookies can be baked.
These ovens make a dramatic addition to any backyard. In fact, cob ovens can incorporate benches that are then heated through osmosis during the firing process, making them a cozy place for your guests to lounge, and allowing for exciting outdoor entertaining even in the cold winter months. Depending on the artistic bent of the designer and builder, these ovens and their benches can be tremendously sculptural, or simple and functional. There are many pictures of cob ovens on-line, including a curled up dragon whose nostrils act as a chimney, and an oven that is a bird's head with a built-in bench on either side that from behind look like the outspread wings of the bird. Others are merely simple yet elegant domes.
Whatever your aesthetic preference, if you enjoy cooking and being outdoors, these beautiful ovens are an intriguing way to do it.
Article Tags: Cooking, Outdoors, Grilling, Barbecue, Cooking Outdoors, Briquette Grills, Wood-fired Ovens
'Tis the season for outdoor cooking, and this year there are more options than ever for backyard barbecuing, and even baking, as we will see. In addition to the usual line of gas-fired and briquette grills, wood-fired ovens are gaining popularity amongst food enthusiasts.
Wood-fired ovens come in a couple of different designs. The wood cook stove is a metal stove that usually has an oven chamber beside the wood-burning chamber, and food is cooked while the fire is burning. But there is another kind of wood-fired oven that is also known as a masonry stove, a brick oven or a Quebec oven. These are built of a material that has thermal mass, that is a material that holds and stores heat and releases it long after the source (in this case, fire) is gone. These can be made of bricks, adobe, cement, or cob.
A masonry oven consists of a single, usually done-shaped, chamber, sitting on a base. There is a door, and usually though not always a separate chimney. A fire is lit inside the chamber and fed until the body of the oven has absorbed enough heat. The fire is then allowed to naturally burn out, whereupon the ashes are swept from the oven. Then it is ready for roasting or baking.
These ovens have been popular for years in artisan bakeries and pizzerias, but are gaining popularity for individual use. They are relatively easy to build, and, especially when they are made of cob, which is a mixture of sand, clay and straw, are quite inexpensive. A level foundation is necessary, as is flat surface of fire bricks to form the base of the oven. With a cob oven, the done is then formed of sand with a layer of newspaper covering it and the cob dome covering that. When the cob is dry, the sand and paper is dug out through doorway. The traditional technique for building a Quebec style oven is to make a dome form of saplings which is then covered by the cob or cement. When it is dry the first firing burns the saplings out. A Quebec style oven has a chimney just behind the first door, and a second door behind that to enclose the firing/baking chamber to prevent heat loss through the chimney during baking. Other ovens just have the front door, which acts as a chimney when the fire is burning, and is then closed by a wood or cast-iron door during baking.
Cob ovens should ideally be plastered with a clay-based plaster to prevent weathering, and also covered by a roof, as cob will degrade with exposure to rain. Similar ovens made of bricks withstand weather a bit better, but a cover is still useful to prevent weathering and also prevent rain from cooling the oven during baking.
When well built and thick, and with a good long firing, these ovens can hold heat for an amazingly long time. They can be used for baking one thing after another for the better part of an entire day. Usually, pizza or a similar quick-cooking food is baked first. Then meats can be roasted, then bread and cookies can be baked.
These ovens make a dramatic addition to any backyard. In fact, cob ovens can incorporate benches that are then heated through osmosis during the firing process, making them a cozy place for your guests to lounge, and allowing for exciting outdoor entertaining even in the cold winter months. Depending on the artistic bent of the designer and builder, these ovens and their benches can be tremendously sculptural, or simple and functional. There are many pictures of cob ovens on-line, including a curled up dragon whose nostrils act as a chimney, and an oven that is a bird's head with a built-in bench on either side that from behind look like the outspread wings of the bird. Others are merely simple yet elegant domes.
Whatever your aesthetic preference, if you enjoy cooking and being outdoors, these beautiful ovens are an intriguing way to do it.
Article Tags: Cooking, Outdoors, Grilling, Barbecue, Cooking Outdoors, Briquette Grills, Wood-fired Ovens
Why I Prefer Lump Wood Charcoal
By: Barbecue Smoker Recipe Man
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Tyrolean Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal also remained popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gasses. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to produce charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I guess the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Tyrolean Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal also remained popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gasses. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to produce charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I guess the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Tuesday, January 20, 2009
Easy Cooking With Spice Blends and Rubs
Note: For all cooking methods listed below, you can use a spice blend or rub from In a Pinch Fine Spices , or from your favorite source.
BAKING
Description: Baking with spice blends and rubs is the healthiest method of preparation as it can be done without adding any oil or fats. Baking is a technique of cooking food by dry heat over a specific period of time, usually in an oven. The dry heat of baking causes its outer surfaces to brown, giving it an attractive appearance and partially sealing in the food's moisture. To create a moister piece of food, bake at a lower temperature for a slightly longer period of time.
Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Cover the inside of a baking pan or sheet with aluminum foil. Then, place wire rack on top of your baking pan or sheet. This will allow any drippings to collect onto the foil below, allowing for easier clean up. Place the prepared meat or seafood on top of the rack, and bake in a pre-heated oven (see recipes for specified cooking times). What could be easier?
Notes: Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat's juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.
BROILING
Description: Broiling is a method that is used to quickly cook meats, poultry, and fish.
Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method. To operate the broiler feature of your oven, turn the knob counter-clockwise to the “Broil” position. There will be various levels that you can set your broiler pan on and cooking times will vary, depending on the thickness of the food item, fat content, and personal preference for doneness.
Notes: The broiler compartment is usually a sliding unit located beneath your oven. The door will fold down so that you can easily access to the broiling pan to turn the food over.
GRILLING
Description: Grilling is an outdoor cooking method that is based on direct or indirect dry heat. Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.In grilling, tender cuts of meat and thick cuts of fish are placed upon a metal wire rack or surface outdoors over heated charcoal briquettes or a gas heated grill.
To light a charcoal grill, arrange enough briquettes spread out onto your pan to exceed the cooking area by 2” all around. Stack the briquettes into a pyramid and coat them with lighter fluid. Wait several minutes to allow fluid to soak into briquettes, and then light with a long match or hand-held igniter (if using pre-soaked briquettes, just ignite after stacking). As the briquettes begin to burn and ash forms on all of the briquettes, arrange briquettes into a single layer using tongs, and set grilling grate over the briquettes. Allow briquettes to obtain a reddish glowing hue before placing food onto grill. This will inform you that the heat is at its optimal cooking temperature.
When using a gas grill, make sure to check all connections between propane tank and grill before turning on grill. For safety reasons, always turn the gas level to a lower setting and press the ignite button to ignite the coils before increasing your heat level. Make sure to replenish your propane tank at most hardware and supply superstores. Please review manufacturer’s instructions prior to operating and cleaning any gas or charcoal grill. Place food items onto grilling grate and cook for several minutes before turning. Avoid turning items frequently as this will slow down the cooking process. Move food away from center of briquettes to cook at a slower rate. Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat's juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.
Notes:The choice of using a charcoal or gas grill is entirely up the grillmaster. Whether he or she wants the convenience of a push-button flame courtesy of a gas grill, or the extra pride in properly setting and maintaining a bed of ashen coals, there’s a grill at various price ranges with assorted accessories for everyone.Damp mesquite or hickory wood chips may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. The high cooking temperatures break down amino acids within the meats, combining with natural sugars, and rise to the surface of the meat to provide the distinctive grilled / browned taste (also known as the Maillard reaction). Tougher cuts of meat should be reserved for slow cooked barbecuing instead of grilling. Occasionally a marinade will help to loosen the toughness of various cuts of meat.
PAN FRYING / SEARING
Description: Pan searing is a method of cooking food where the food is subjected to a high level of heat (450°-500°F) for a short period of time.
Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Using a heavy bottomed skillet or pan will help to distribute the high heat evenly for more consistent searing. Turn stove to medium high and place a small amount of olive oil in the pan. Increase the temperature to high, place food in pan (skin side down first if skin still on), and sear for 1-2 minutes. Flip over food and sear for another minute or until desired doneness. This cooking method may create a brownish-crust on the outside of your food, but it will help to seal in the juices of the meat or seafood item.
Notes: To pan sear, you can use a very hot, heavy bottomed skillet or pan (cast-iron is a good option) over a high flame, under a broiler, or in an oven with a high temperature (450°-500°F).
BAKING
Description: Baking with spice blends and rubs is the healthiest method of preparation as it can be done without adding any oil or fats. Baking is a technique of cooking food by dry heat over a specific period of time, usually in an oven. The dry heat of baking causes its outer surfaces to brown, giving it an attractive appearance and partially sealing in the food's moisture. To create a moister piece of food, bake at a lower temperature for a slightly longer period of time.
Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Cover the inside of a baking pan or sheet with aluminum foil. Then, place wire rack on top of your baking pan or sheet. This will allow any drippings to collect onto the foil below, allowing for easier clean up. Place the prepared meat or seafood on top of the rack, and bake in a pre-heated oven (see recipes for specified cooking times). What could be easier?
Notes: Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat's juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.
BROILING
Description: Broiling is a method that is used to quickly cook meats, poultry, and fish.
Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method. To operate the broiler feature of your oven, turn the knob counter-clockwise to the “Broil” position. There will be various levels that you can set your broiler pan on and cooking times will vary, depending on the thickness of the food item, fat content, and personal preference for doneness.
Notes: The broiler compartment is usually a sliding unit located beneath your oven. The door will fold down so that you can easily access to the broiling pan to turn the food over.
GRILLING
Description: Grilling is an outdoor cooking method that is based on direct or indirect dry heat. Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.In grilling, tender cuts of meat and thick cuts of fish are placed upon a metal wire rack or surface outdoors over heated charcoal briquettes or a gas heated grill.
To light a charcoal grill, arrange enough briquettes spread out onto your pan to exceed the cooking area by 2” all around. Stack the briquettes into a pyramid and coat them with lighter fluid. Wait several minutes to allow fluid to soak into briquettes, and then light with a long match or hand-held igniter (if using pre-soaked briquettes, just ignite after stacking). As the briquettes begin to burn and ash forms on all of the briquettes, arrange briquettes into a single layer using tongs, and set grilling grate over the briquettes. Allow briquettes to obtain a reddish glowing hue before placing food onto grill. This will inform you that the heat is at its optimal cooking temperature.
When using a gas grill, make sure to check all connections between propane tank and grill before turning on grill. For safety reasons, always turn the gas level to a lower setting and press the ignite button to ignite the coils before increasing your heat level. Make sure to replenish your propane tank at most hardware and supply superstores. Please review manufacturer’s instructions prior to operating and cleaning any gas or charcoal grill. Place food items onto grilling grate and cook for several minutes before turning. Avoid turning items frequently as this will slow down the cooking process. Move food away from center of briquettes to cook at a slower rate. Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat's juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.
Notes:The choice of using a charcoal or gas grill is entirely up the grillmaster. Whether he or she wants the convenience of a push-button flame courtesy of a gas grill, or the extra pride in properly setting and maintaining a bed of ashen coals, there’s a grill at various price ranges with assorted accessories for everyone.Damp mesquite or hickory wood chips may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. The high cooking temperatures break down amino acids within the meats, combining with natural sugars, and rise to the surface of the meat to provide the distinctive grilled / browned taste (also known as the Maillard reaction). Tougher cuts of meat should be reserved for slow cooked barbecuing instead of grilling. Occasionally a marinade will help to loosen the toughness of various cuts of meat.
PAN FRYING / SEARING
Description: Pan searing is a method of cooking food where the food is subjected to a high level of heat (450°-500°F) for a short period of time.
Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Using a heavy bottomed skillet or pan will help to distribute the high heat evenly for more consistent searing. Turn stove to medium high and place a small amount of olive oil in the pan. Increase the temperature to high, place food in pan (skin side down first if skin still on), and sear for 1-2 minutes. Flip over food and sear for another minute or until desired doneness. This cooking method may create a brownish-crust on the outside of your food, but it will help to seal in the juices of the meat or seafood item.
Notes: To pan sear, you can use a very hot, heavy bottomed skillet or pan (cast-iron is a good option) over a high flame, under a broiler, or in an oven with a high temperature (450°-500°F).
Tags:
Monday, January 19, 2009
Fight The Barbeque Blues With Vitamins, Herbs, And Antioxidants
Grilling meat over an open fire is something our ancestors have been doing for thousands of years. But people today who are indulging in chicken and cheeseburgers face a lot of concerns that our ancestors never even dreamed of. These include air pollutants and cancer-causing compounds. Research has proven that grilling meats creates two types of compounds that can lead to cancer. More so, both briquettes and lump charcoal spew hydrocarbons and soot particles as they burn, which encourage global warming contribute to many health problems. However, the majority of us cannot resist barbeque. So instead of dodging barbequed food, learn to grill without the guilt and fewer health risks.
Barbeque emissions are well below those from motor vehicles and the industry in rank, but its environmental effects are just as harmful given that burning charcoal contributes to smog and global warming. Lump charcoal is actually made from charred wood, which is a factor in deforestation. It can be compared to fuels that we use in furnaces and water heaters, such as oil, gas, and wood. Like these other fuels, charcoal produces soot when it is burned. These particles in soot are air pollutants and microscopic solids which are inhaled and deposited in the lungs. Particle pollution is associated with asthma, strokes, heart attacks, lung cancer, and reduced life expectancy.
Once animal fat drips onto the flame of a charcoal or gas grill, carcinogenic compounds rise with the smoke and are deposited on the meat. Other harmful chemicals are then formed on the food as it continues to char. The more time the meat spends on the grill, the more harmful chemicals that are created. These compounds do not form on vegetables, as it is a reaction with animal-based foods that generates the harmful effects. However, any food that is over-charred contains other types of cancer-causing substances.
Grilling is a method of cooking that adds to the formation and deposit of cancer-causing substances on meat, as both substances deposited are undesirable and carcinogenic. The high heat of grill cooking produces more harmful chemicals than oven roasting or baking a lower temperature, but beef and chicken must both be cooked at temperatures high enough to destroy E. coli and other harmful bugs.
Because cancer risk is influenced much more by long-term patterns than occasional patterns, the goal is to have a diet that balances calories you take in with calories you put out, and to eat a diet containing many fruits and vegetables. Grilling less meat and more vegetables can reduce pollution on many levels. Also, vegetarian sources of protein, such as veggie burgers, contain few or no harmful chemicals when grilled. So for those summer days when a barbecue is irresistible, be sure to use natural charcoal, which is made from environmentally friendly wood sources and low-emission plant wastes.
Thankfully, all natural charcoals are chemical-free. In order to minimize cancerous compounds on the grill, cook at lower temperatures and flip meat every one to two minutes. Marinating meat or precooking it in a microwave for two minutes will also reduce hazardous compounds and carcinogenic compounds can be reduced by grilling lower-fat meats with fewer fat drippings.
By simply limiting the animal protein portion and making vegetables and grains a larger part of the meal, you can minimize the carcinogens and maximize your intake of cancer-protective vitamins and natural compounds. For most eliminating meat is undesirable, so supplementing with herbs and vitamins that help boost the immune system and act as antioxidants such as grape seed extract, vitamin c, and bioflavonoids can help the body fight off those nasty carcinogens produced from grilling.
By: Darrell Miller-1603
Article Directory: http://www.articledashboard.com
More information on vitamins, herbs, and antioxidants is available at VitaNet ®, LLC Health Food Store. vitanetonline.com/
Barbeque emissions are well below those from motor vehicles and the industry in rank, but its environmental effects are just as harmful given that burning charcoal contributes to smog and global warming. Lump charcoal is actually made from charred wood, which is a factor in deforestation. It can be compared to fuels that we use in furnaces and water heaters, such as oil, gas, and wood. Like these other fuels, charcoal produces soot when it is burned. These particles in soot are air pollutants and microscopic solids which are inhaled and deposited in the lungs. Particle pollution is associated with asthma, strokes, heart attacks, lung cancer, and reduced life expectancy.
Once animal fat drips onto the flame of a charcoal or gas grill, carcinogenic compounds rise with the smoke and are deposited on the meat. Other harmful chemicals are then formed on the food as it continues to char. The more time the meat spends on the grill, the more harmful chemicals that are created. These compounds do not form on vegetables, as it is a reaction with animal-based foods that generates the harmful effects. However, any food that is over-charred contains other types of cancer-causing substances.
Grilling is a method of cooking that adds to the formation and deposit of cancer-causing substances on meat, as both substances deposited are undesirable and carcinogenic. The high heat of grill cooking produces more harmful chemicals than oven roasting or baking a lower temperature, but beef and chicken must both be cooked at temperatures high enough to destroy E. coli and other harmful bugs.
Because cancer risk is influenced much more by long-term patterns than occasional patterns, the goal is to have a diet that balances calories you take in with calories you put out, and to eat a diet containing many fruits and vegetables. Grilling less meat and more vegetables can reduce pollution on many levels. Also, vegetarian sources of protein, such as veggie burgers, contain few or no harmful chemicals when grilled. So for those summer days when a barbecue is irresistible, be sure to use natural charcoal, which is made from environmentally friendly wood sources and low-emission plant wastes.
Thankfully, all natural charcoals are chemical-free. In order to minimize cancerous compounds on the grill, cook at lower temperatures and flip meat every one to two minutes. Marinating meat or precooking it in a microwave for two minutes will also reduce hazardous compounds and carcinogenic compounds can be reduced by grilling lower-fat meats with fewer fat drippings.
By simply limiting the animal protein portion and making vegetables and grains a larger part of the meal, you can minimize the carcinogens and maximize your intake of cancer-protective vitamins and natural compounds. For most eliminating meat is undesirable, so supplementing with herbs and vitamins that help boost the immune system and act as antioxidants such as grape seed extract, vitamin c, and bioflavonoids can help the body fight off those nasty carcinogens produced from grilling.
By: Darrell Miller-1603
Article Directory: http://www.articledashboard.com
More information on vitamins, herbs, and antioxidants is available at VitaNet ®, LLC Health Food Store. vitanetonline.com/
Tags:
You Can Bar-b-que Anything On A Natural Gas Grill Or A Charcoal Grill
All Americans love a parade as the saying goes, but more than 84% of American families fire up their grills at least twice a month during summer, be it a Natural Gas Grill or a Charcoal Grill. If you look at the more than 62% of us that Bar-B-Que at least once a week (and even more in the year round warm states) you will see the romance that we have with Barbeque Grills and the unique barbeque flavor.
One could imagine that the love of barbeque is as old as the caveman. It’s almost like tapping into a primal memory every time you light a Natural Gas grill or a Charcoal grill depending on which you prefer. Most Americans enjoy a BBQ because it is a family affair. Everyone can get together and join cooking steaks on the grill or even hot dogs, ribs or burgers. It is time to forget the fancy tablecloth and dishes and succumb to paper plates and hand held food. When was the last time you gathered around the cook in the kitchen to watch a batch of cookies come out of the oven? Yet, everyone loves to gather round the barbeque grills and watch their foods being flamed with that wonderful barbeque flavor.
Barbeque has become so popular in America that statistics suggest that more than a third of the nations $200 billion dollars spent on home remodeling in the last couple of years went into outdoor upgrades. This will give you an idea how much we love the outdoors and our outdoor barbeque grills.
Naturally the most popular food on a Natural Gas Grill or Charcoal Grill is hamburgers, but close behind is chicken. Our next favorite is of course, the steak on a grill followed by the hot dog. Fish is a very distant favorite. Almost 90% of Bar-B-Que chefs marinate their meals sometimes for as little as an hour and sometimes as much as 24 hours. Many Bar-B-Que chefs do not use the grill for cooking sweets, which is too bad. Grilling fruits brings out their natural sweetness for a hip and different dessert.
There is a difference in Bar-B-Que and Grilling. Grilling is done on very hot grills, while barbeque is done very slowly, usually on an indirect heat. All of your less tender cuts of meat should be done by the barbeque method, that includes pork shoulders, ribs and brisket.
Forever, there will be the debate of which are better, a Natural Gas Grill or a Charcoal Grill. It looks like it might be almost a draw as 56% of barbeque owners own Gas Grills. If you opt to purchase a Natural Gas Grill it is recommended that you buy one with at least two burners so that you can use the indirect method of grilling when needed. When cooking large items such as Chickens or Turkeys, they would char on the outside and be raw on the inside if the indirect method of grilling was not used. Ribs, of course, need long slow cooking to get to that fall off the bone tenderness.
There are two things to consider here, the problem with a gas grills is that you can run out of gas. A trick to know is to throw a cup of very hot water over the tank; condensation will form at the level of the gas. The problem with a charcoal grill is that it takes 30 to 40 minutes to heat up. Another tip with charcoal grills, when the coals are ready spread them out, but not over the entire surface of the grates. You want to save some cool spots to move your cooked food to so it will not burn. If you are cooking something that needs indirect heat, mound the coals on either side of the grill leaving the center empty. (Be careful when cooking with indirect heat on a charcoal grill, you may need to add more briquettes if the cooking time is prolonged).
Here are some tips for successful grilling on either Natural Gas Grills or Charcoal Grills:
First and foremost is to keep your grill clean. For gas grilling it is an easy task, just light the grill, heat it up and scrap of any residuals with a wire brush. For a Charcoal Grill you will have to use a little bit of elbow grease after the grates have cooled.
To determine the heat of the grill hold your hand over the surface and count one Mississippi, two Mississippi. If after two you have the ~ouch factor~ the grill is hot. At around five it is medium hot and at ten it is cool.
It is best to trim off any fat to avoid flare ups. If you are having steaks on a grill, you may want to keep the fat to get the char factor.
Never, ever use a fork in your meat. Every time you stab a piece of meat you are draining it of juices and you will end up with a dry and tough meal.
If you are making Bar-B-Que Chicken it is best to save the basting till the end. The sugar in the barbeque sauce will burn if applied too early. This applies to anything else that uses BBQ sauce.
Many chefs suggest using a meat thermometer. However, many do not because of the loss of juice while being stabbed. There is a ~rule of thumb~ literally. Put your palm up with the hand slightly curled. By pressing the fatty end of your thumb (closest to the wrist) and feeling the meat, if the meat is as springy as the thumb area it is rare. For medium, go closer to the joint of the thumb, where the thumb meets the palm. If the touch is identical the meat is medium. For well done, feel towards the joint before the tip of the thumb, the firmness there and the firmness in the meat will indicate it is well done.
Most important of all is to let the meat settle after grilling. This rule is the important whether the meat comes from a Natural Gas Grill or a Charcoal Grill; you must let the juice run back into the meat. If you cut it right away, you will have only one juicy bite since the rest of the juice will pour out onto the cutting board.
No matter what you barbeque, or how you cook it, or if you use a Natural Gas Grill or a Charcoal Grill always be aware of safety. Keep the children away from hot grills, don’t imbibe in alcoholic beverages until after the cooking. Make sure your grill is on a level surface and keep it away from structures that can ignite. If you are using a Charcoal Grill be careful of lighter fluid, better yet buy briquettes that are already permeated with the starter fluid. If using a Natural Gas Grill don’t wait too long before turning on the gas and pressing the ignition button. You don’t want the gas fumes to build up.
We wish you a happy Bar-BQ in your backyard or at your next picnic. For some great Barbeque recipes see the website below.
Copyright © Mary Hanna, All Rights Reserved.
This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.
By: Mary Hanna
Article Directory: http://www.articledashboard.com
Mary Hanna grows produce year round in Central Florida where she developed an appreciation of how Gas and Charcoal Grilling preserved their natural flavors and nutrients. Learn from her at www.Natural-GasGrill.com , www.HomeAndGarden-Retailer.com and www.GardeningOutside.com
One could imagine that the love of barbeque is as old as the caveman. It’s almost like tapping into a primal memory every time you light a Natural Gas grill or a Charcoal grill depending on which you prefer. Most Americans enjoy a BBQ because it is a family affair. Everyone can get together and join cooking steaks on the grill or even hot dogs, ribs or burgers. It is time to forget the fancy tablecloth and dishes and succumb to paper plates and hand held food. When was the last time you gathered around the cook in the kitchen to watch a batch of cookies come out of the oven? Yet, everyone loves to gather round the barbeque grills and watch their foods being flamed with that wonderful barbeque flavor.
Barbeque has become so popular in America that statistics suggest that more than a third of the nations $200 billion dollars spent on home remodeling in the last couple of years went into outdoor upgrades. This will give you an idea how much we love the outdoors and our outdoor barbeque grills.
Naturally the most popular food on a Natural Gas Grill or Charcoal Grill is hamburgers, but close behind is chicken. Our next favorite is of course, the steak on a grill followed by the hot dog. Fish is a very distant favorite. Almost 90% of Bar-B-Que chefs marinate their meals sometimes for as little as an hour and sometimes as much as 24 hours. Many Bar-B-Que chefs do not use the grill for cooking sweets, which is too bad. Grilling fruits brings out their natural sweetness for a hip and different dessert.
There is a difference in Bar-B-Que and Grilling. Grilling is done on very hot grills, while barbeque is done very slowly, usually on an indirect heat. All of your less tender cuts of meat should be done by the barbeque method, that includes pork shoulders, ribs and brisket.
Forever, there will be the debate of which are better, a Natural Gas Grill or a Charcoal Grill. It looks like it might be almost a draw as 56% of barbeque owners own Gas Grills. If you opt to purchase a Natural Gas Grill it is recommended that you buy one with at least two burners so that you can use the indirect method of grilling when needed. When cooking large items such as Chickens or Turkeys, they would char on the outside and be raw on the inside if the indirect method of grilling was not used. Ribs, of course, need long slow cooking to get to that fall off the bone tenderness.
There are two things to consider here, the problem with a gas grills is that you can run out of gas. A trick to know is to throw a cup of very hot water over the tank; condensation will form at the level of the gas. The problem with a charcoal grill is that it takes 30 to 40 minutes to heat up. Another tip with charcoal grills, when the coals are ready spread them out, but not over the entire surface of the grates. You want to save some cool spots to move your cooked food to so it will not burn. If you are cooking something that needs indirect heat, mound the coals on either side of the grill leaving the center empty. (Be careful when cooking with indirect heat on a charcoal grill, you may need to add more briquettes if the cooking time is prolonged).
Here are some tips for successful grilling on either Natural Gas Grills or Charcoal Grills:
First and foremost is to keep your grill clean. For gas grilling it is an easy task, just light the grill, heat it up and scrap of any residuals with a wire brush. For a Charcoal Grill you will have to use a little bit of elbow grease after the grates have cooled.
To determine the heat of the grill hold your hand over the surface and count one Mississippi, two Mississippi. If after two you have the ~ouch factor~ the grill is hot. At around five it is medium hot and at ten it is cool.
It is best to trim off any fat to avoid flare ups. If you are having steaks on a grill, you may want to keep the fat to get the char factor.
Never, ever use a fork in your meat. Every time you stab a piece of meat you are draining it of juices and you will end up with a dry and tough meal.
If you are making Bar-B-Que Chicken it is best to save the basting till the end. The sugar in the barbeque sauce will burn if applied too early. This applies to anything else that uses BBQ sauce.
Many chefs suggest using a meat thermometer. However, many do not because of the loss of juice while being stabbed. There is a ~rule of thumb~ literally. Put your palm up with the hand slightly curled. By pressing the fatty end of your thumb (closest to the wrist) and feeling the meat, if the meat is as springy as the thumb area it is rare. For medium, go closer to the joint of the thumb, where the thumb meets the palm. If the touch is identical the meat is medium. For well done, feel towards the joint before the tip of the thumb, the firmness there and the firmness in the meat will indicate it is well done.
Most important of all is to let the meat settle after grilling. This rule is the important whether the meat comes from a Natural Gas Grill or a Charcoal Grill; you must let the juice run back into the meat. If you cut it right away, you will have only one juicy bite since the rest of the juice will pour out onto the cutting board.
No matter what you barbeque, or how you cook it, or if you use a Natural Gas Grill or a Charcoal Grill always be aware of safety. Keep the children away from hot grills, don’t imbibe in alcoholic beverages until after the cooking. Make sure your grill is on a level surface and keep it away from structures that can ignite. If you are using a Charcoal Grill be careful of lighter fluid, better yet buy briquettes that are already permeated with the starter fluid. If using a Natural Gas Grill don’t wait too long before turning on the gas and pressing the ignition button. You don’t want the gas fumes to build up.
We wish you a happy Bar-BQ in your backyard or at your next picnic. For some great Barbeque recipes see the website below.
Copyright © Mary Hanna, All Rights Reserved.
This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.
By: Mary Hanna
Article Directory: http://www.articledashboard.com
Mary Hanna grows produce year round in Central Florida where she developed an appreciation of how Gas and Charcoal Grilling preserved their natural flavors and nutrients. Learn from her at www.Natural-GasGrill.com , www.HomeAndGarden-Retailer.com and www.GardeningOutside.com
Tags:
Sunday, January 18, 2009
Three Popular Stoves For Heating Your Home
By Buck Richards
It is incredible how stoves have become the consumer's choice in recent times. With the rise in energy and home heating costs, it is hardly surprising that this has happened, in my opinion; I am surprised that it hasn't happened sooner!
So, what is the best stove to buy?
Well, this is entirely dependent on your heating requirements and style choice - what I mean; is that it is personal preference that plays the major key.
In this article I will be discussing three of the popular stoves presently available, although I will say this with a pinch of salt, as we are in the Christmas period now and the availability of stoves has become somewhat scarce. With this said; many of the less popular stoves are still available, so if you are able to compromise, then getting a stove before Christmas could still be possible.
First Choice
The AGA, Little Wenlock Classic Multi-fuel Stove in Matt Black; possesses the perfect blend of new and old, by combining state-of-the-art design with traditional beauty.
With a nominal heat output of 4.7kW and a dedicated pre-heated, secondary air supply, makes this stove a fantastic choice for any home!
This Little Wenlock can be installed with a top or rear flue, has one of the most effective airwash systems available and this coupled with it's interchangeable wood burning plate and built-in ash pan, offers you one of the most efficient wood burning stoves available on the market.
Second Choice
The Huntingdon 25 available from Stovax, is probably one of the smallest stoves available from the Huntingdon range of Stovax stoves, but provides much of what the larger models offer.
This Huntingdon is ideal for burning wood logs, smokeless fuels or peat briquettes and has been designed to suit both the décors of a country cottage and a contemporary living space.
Third Choice
The Firefox 5, available from the Gallery Collection of fireplaces, is a fantastic choice! Perfect for any living space, this product can be suited to both traditional and contemporary settings.
The Firefox 5 has a controllable heat output up to 5.5kW and has an authentic cast-iron construction. With its secondary airwash system that helps to maintain cleaner glass panels and aids in the combustion ability and its flexibility with fuel source (suitable for burning wood, peat, coke, coal, anthracite and smokeless fuels), makes this choice, a great choice for all!
As a final point; whatever stove you choose, it is important to always work with responsible, professional and reputable fireplace suppliers and installers.
Wood burning and multi fuel stoves can be purchased from By The Fireside. They are based in Broxbourne, on the border of Hertfordshire and Essex, but supply and install fires and fireplaces to many locations throughout the UK.
Buck Richards
Buck Richards is a Limestone Fireplaces Designer for By The Fireside; who import, fabricate and supply many fireplace products - their URL is: http://www.btf1.co.uk if you would like more information.
Article Source: http://EzineArticles.com/?expert=Buck_Richards
It is incredible how stoves have become the consumer's choice in recent times. With the rise in energy and home heating costs, it is hardly surprising that this has happened, in my opinion; I am surprised that it hasn't happened sooner!
So, what is the best stove to buy?
Well, this is entirely dependent on your heating requirements and style choice - what I mean; is that it is personal preference that plays the major key.
In this article I will be discussing three of the popular stoves presently available, although I will say this with a pinch of salt, as we are in the Christmas period now and the availability of stoves has become somewhat scarce. With this said; many of the less popular stoves are still available, so if you are able to compromise, then getting a stove before Christmas could still be possible.
First Choice
The AGA, Little Wenlock Classic Multi-fuel Stove in Matt Black; possesses the perfect blend of new and old, by combining state-of-the-art design with traditional beauty.
With a nominal heat output of 4.7kW and a dedicated pre-heated, secondary air supply, makes this stove a fantastic choice for any home!
This Little Wenlock can be installed with a top or rear flue, has one of the most effective airwash systems available and this coupled with it's interchangeable wood burning plate and built-in ash pan, offers you one of the most efficient wood burning stoves available on the market.
Second Choice
The Huntingdon 25 available from Stovax, is probably one of the smallest stoves available from the Huntingdon range of Stovax stoves, but provides much of what the larger models offer.
This Huntingdon is ideal for burning wood logs, smokeless fuels or peat briquettes and has been designed to suit both the décors of a country cottage and a contemporary living space.
Third Choice
The Firefox 5, available from the Gallery Collection of fireplaces, is a fantastic choice! Perfect for any living space, this product can be suited to both traditional and contemporary settings.
The Firefox 5 has a controllable heat output up to 5.5kW and has an authentic cast-iron construction. With its secondary airwash system that helps to maintain cleaner glass panels and aids in the combustion ability and its flexibility with fuel source (suitable for burning wood, peat, coke, coal, anthracite and smokeless fuels), makes this choice, a great choice for all!
As a final point; whatever stove you choose, it is important to always work with responsible, professional and reputable fireplace suppliers and installers.
Wood burning and multi fuel stoves can be purchased from By The Fireside. They are based in Broxbourne, on the border of Hertfordshire and Essex, but supply and install fires and fireplaces to many locations throughout the UK.
Buck Richards
Buck Richards is a Limestone Fireplaces Designer for By The Fireside; who import, fabricate and supply many fireplace products - their URL is: http://www.btf1.co.uk if you would like more information.
Article Source: http://EzineArticles.com/?expert=Buck_Richards
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Lighting a Charcoal Fire for Beginners - With Lighter Fluid
By Lou Ciaccia
Listen up, because I’m going to tell you how to do something that most “experts” in this field will refuse to address: how to start a charcoal fire using lighter fluid.
“Lighter fluid” is almost a bad word among serious grilling aficionados and weekend barbecue warriors. Ask one of them how to light a good charcoal fire using lighter fluid and you will get a one-word answer: “don’t.” It will usually be followed by the instruction: “get a charcoal chimney.”
The reason is simple, lighter fluid is a cousin of gasoline, and likewise has a petroleum base which has an awful smell. As a result its possible for the fumes of petroleum based lighter products to affect the taste of your food. As a result, people that are really serious about their grilling and barbecue, often infusing the meat with delicate blends of different wood smoke that compliments their secret mopping sauce, just simply won’t entertain the idea of using it.
Most serious barbecue artists use a charcoal chimney. And that’s excellent advice. I prefer an alcohol-based gel myself, to also avoid any possible odor and taste issues.
But in all reality, most beginners are going to go the charcoal lighter fluid route because it is the most intuitive, it’s available everywhere and what they've seen from other people. When you are just learning your way around a charcoal grill, using a chimney or electric starter or an under-the-charcoal fuel source can be confusing. And here’s the big secret: that’s OKAY. You can create a perfectly enjoyable meal on a lighter fluid-started fire that will satisfy the tastes of 90% of the population. That’s if you do it correctly.
Before you start, choose your charcoal. Go ahead and get the Kingsford briquettes, although they may be more expensive. I've found the quality of store-brand charcoal (often the only other choice) to vary widely. Kingsford will generally ash over quickly and evenly and burn a good amount of time. If you have another premium brand available in your area, feel free to try it. As you get to really know your way around a grill, you may graduate to lump charcoal, which burns faster, leaves less ash, and is easier to adjust the grill temperature with. But for now, a decent quality briquette will offer the consistency and ease of use you want.
First, you want to determine how much charcoal you need. Estimate the space on the grill that your food will cover. Pour in enough briquettes to cover that amount of space below your grate, in a single layer. Then throw in about 6 or 7 more briquettes.
Next, pile the briquettes up in a pyramid. Squeeze on enough lighter fluid to cover all the briquettes that you can see. I also usually try to squirt some in between gaps to get some on the charcoal deeper in the pyramid.
Wait about a minute, but no longer.
Light it by dropping a match, or a long handled lighter. A cigarette lighter usually puts your hands a little close for comfort. I usually try to light the charcoal on each side.
You will see a lot of flames and fire, for a while. Then very shortly, it will appear the fire has gone out. Be patient. Whatever you do, don't spray more fluid on it. It's dangerous. Your fire is not out, the fluid is just burned off and the charcoal is starting.
Eventually you will see the corners of the briquettes turn white with ash, and eventually more and more of the briquette will ash over. Unless this ashing process stops completely, your fire is not out.
As more and more of the coals fully ash, you will probably start to see glowing orange in the center of your pyramid, and flames may even return. You are waiting for the coals to be ashed over pretty completely, all grayish white. This assures that the lighter fluid has completely burned off and shouldn’t seriously taint your food. Now, if you have a few straggling briquettes that haven't ashed over completely, that's ok, it is possible to wait so long for 100% ashing that you miss the prime cooking time of the charcoal.
With Kingsford, it's generally ready pretty quickly, as soon as 15 minutes. Bigger fires, different grills and different briquettes can take longer.
So when the briquettes are completely, or nearly completely, ashed over, use a long handled tongs or other utensil to spread out the briquettes in a single layer. Put your grill grate into place on top to heat up for a few minutes before adding your food (more time for any straggling coals to ash over). If your grate needs brushing, do it now when it's warm but before adding the food.
As long as you've waited long enough for all the lighter fluid to burn off and the briquettes to ash over, most people aren't going to taste any negative residue. There are good reasons to use other lighting methods, and lump charcoal over briquettes as well, but this is the easiest and a totally acceptable way to get started. As you get comfortable around the grill you can investigate all the other options.
My site http://www.charcoalgrilling101.com has plenty of information for beginning grillers. For more tips on starting a charcoal fire, please check out http://www.charcoalgrilling101.com/startingcharcoal.html
Listen up, because I’m going to tell you how to do something that most “experts” in this field will refuse to address: how to start a charcoal fire using lighter fluid.
“Lighter fluid” is almost a bad word among serious grilling aficionados and weekend barbecue warriors. Ask one of them how to light a good charcoal fire using lighter fluid and you will get a one-word answer: “don’t.” It will usually be followed by the instruction: “get a charcoal chimney.”
The reason is simple, lighter fluid is a cousin of gasoline, and likewise has a petroleum base which has an awful smell. As a result its possible for the fumes of petroleum based lighter products to affect the taste of your food. As a result, people that are really serious about their grilling and barbecue, often infusing the meat with delicate blends of different wood smoke that compliments their secret mopping sauce, just simply won’t entertain the idea of using it.
Most serious barbecue artists use a charcoal chimney. And that’s excellent advice. I prefer an alcohol-based gel myself, to also avoid any possible odor and taste issues.
But in all reality, most beginners are going to go the charcoal lighter fluid route because it is the most intuitive, it’s available everywhere and what they've seen from other people. When you are just learning your way around a charcoal grill, using a chimney or electric starter or an under-the-charcoal fuel source can be confusing. And here’s the big secret: that’s OKAY. You can create a perfectly enjoyable meal on a lighter fluid-started fire that will satisfy the tastes of 90% of the population. That’s if you do it correctly.
Before you start, choose your charcoal. Go ahead and get the Kingsford briquettes, although they may be more expensive. I've found the quality of store-brand charcoal (often the only other choice) to vary widely. Kingsford will generally ash over quickly and evenly and burn a good amount of time. If you have another premium brand available in your area, feel free to try it. As you get to really know your way around a grill, you may graduate to lump charcoal, which burns faster, leaves less ash, and is easier to adjust the grill temperature with. But for now, a decent quality briquette will offer the consistency and ease of use you want.
First, you want to determine how much charcoal you need. Estimate the space on the grill that your food will cover. Pour in enough briquettes to cover that amount of space below your grate, in a single layer. Then throw in about 6 or 7 more briquettes.
Next, pile the briquettes up in a pyramid. Squeeze on enough lighter fluid to cover all the briquettes that you can see. I also usually try to squirt some in between gaps to get some on the charcoal deeper in the pyramid.
Wait about a minute, but no longer.
Light it by dropping a match, or a long handled lighter. A cigarette lighter usually puts your hands a little close for comfort. I usually try to light the charcoal on each side.
You will see a lot of flames and fire, for a while. Then very shortly, it will appear the fire has gone out. Be patient. Whatever you do, don't spray more fluid on it. It's dangerous. Your fire is not out, the fluid is just burned off and the charcoal is starting.
Eventually you will see the corners of the briquettes turn white with ash, and eventually more and more of the briquette will ash over. Unless this ashing process stops completely, your fire is not out.
As more and more of the coals fully ash, you will probably start to see glowing orange in the center of your pyramid, and flames may even return. You are waiting for the coals to be ashed over pretty completely, all grayish white. This assures that the lighter fluid has completely burned off and shouldn’t seriously taint your food. Now, if you have a few straggling briquettes that haven't ashed over completely, that's ok, it is possible to wait so long for 100% ashing that you miss the prime cooking time of the charcoal.
With Kingsford, it's generally ready pretty quickly, as soon as 15 minutes. Bigger fires, different grills and different briquettes can take longer.
So when the briquettes are completely, or nearly completely, ashed over, use a long handled tongs or other utensil to spread out the briquettes in a single layer. Put your grill grate into place on top to heat up for a few minutes before adding your food (more time for any straggling coals to ash over). If your grate needs brushing, do it now when it's warm but before adding the food.
As long as you've waited long enough for all the lighter fluid to burn off and the briquettes to ash over, most people aren't going to taste any negative residue. There are good reasons to use other lighting methods, and lump charcoal over briquettes as well, but this is the easiest and a totally acceptable way to get started. As you get comfortable around the grill you can investigate all the other options.
My site http://www.charcoalgrilling101.com has plenty of information for beginning grillers. For more tips on starting a charcoal fire, please check out http://www.charcoalgrilling101.com/startingcharcoal.html
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Saturday, January 17, 2009
How to Have a Better BBQ with Briquettes
By Jonathan Goodman
Ever since briquettes came on the fuel scene, all charcoal grill enthusiasts have welcomed them as a great alternative to lump charcoal. The main advantage is the non messy use. Moreover, charcoal briquettes are safe and more convenient. In terms of storage also, briquettes are much more convenient than lump charcoal.
Briquettes can be defined as a block of flammable material that fuels a fire and keeps it going. Charcoal briquettes and biomass briquettes are the most popular fuel used by bbq fans. Charcoal briquettes are a good idea because it can give you an almost smokeless fire that is long lasting. This makes it very desirable for outdoor cooking.
They contain binders to pack them tightly, which is what makes them less messy than lump charcoal. The additives that are added to make them ignite quickly burns off in high heat, so that it is not a problem.
Generally, though, charcoal briquettes contain two ingredients. One is the traditional charcoal or char, which makes the briquette light up easily and put that smoke flavor into your favorite recipe. Here hardwoods like beech, birch, hickory, oak or hard maple are used. Pine and other organic material are also used. The other ingredient is coal, which brings about the high temperature and long lasting fire. There are different kinds of coals from the sub bituminous lignite to anthracite, which are used in making charcoal briquettes. Other ingredients used in small percentage are the binding agent made out of corn or wheat. There is an accelerant and a whitening agent like lime for the ash. Seasoned barbecuing specialists can tell when the briquettes are perfectly ready to be used.
There are also wood briquettes, which are essentially made of sawdust. This is considered more environmentally friendly. These are made under high pressure without the necessity for binding material. Wood briquettes can be used for burners that use solid fuel burners other heating systems. Some briquettes are made out of carbonized wood and use vegetable paste as a natural binder.
Briquettes that are injected with fuel for lighting instantly are more expensive than the standard charcoal or wood briquettes. But it is not mandatory to get these, as you can also get your bbq or grill started instantly with chimney starters. Chimney starters work on the simple principle of putting crumpled newspaper at the bottom of a metal flue. The main chamber takes the briquettes. When you light the newspaper, the fire reaches the briquettes, and when they are ready, you can roll out the briquettes on to your grill.
Briquettes from established brand names are packed densely, enabling them burn slowly unlike the cheaper stuff that burns out quickly because it is loosely packed.
Another type of briquettes is the peat briquette made out of natural Irish peat. These are quite easy to light and produce a good flame. Peat briquettes do not contain any additional binders and are all natural. Also, there is no black soot. These are environmentally friendly since their sulphur emission is low. Peat briquettes burn drier than other fuels without any deposit.
Then there are ceramic briquettes that are available in different wood flavors and replace the lava rock. Ceramic briquettes reduce flare ups, as they do not absorb grease. They produce better heat distribution and last longer. Best of all, they are self cleaning.
Briquettes are flexible fuel and can make your electric or gas grill much more efficient. Since they react faster than coal they are easy to light and very handy for domestic fires. Where solid fuel is used, briquettes are suitable.
About The Author: Jonathan Goodman is the owner of Market Merchants an online retailer specializing in home and garden products. My passion for bbq grilling and fireplaces is the core focus of Market Merchants. I am a member of the Hearth Patio Barbeque Association (HPBA), the National BBQ group (NBBQ), and the Kansas City Barbeque Society (KCBS). We sell these products because we love them and are passionate about consumer living needs. So whether its furniture and decor, home improvement, kitchen and dining, or outdoor living Market Merchants brings a dedicated commitment to the customer and a passion for high quality products. Visit the Market Merchants website: http://marketmerchants.com
Article Source: http://EzineArticles.com/?expert=Jonathan_Goodman
Ever since briquettes came on the fuel scene, all charcoal grill enthusiasts have welcomed them as a great alternative to lump charcoal. The main advantage is the non messy use. Moreover, charcoal briquettes are safe and more convenient. In terms of storage also, briquettes are much more convenient than lump charcoal.
Briquettes can be defined as a block of flammable material that fuels a fire and keeps it going. Charcoal briquettes and biomass briquettes are the most popular fuel used by bbq fans. Charcoal briquettes are a good idea because it can give you an almost smokeless fire that is long lasting. This makes it very desirable for outdoor cooking.
They contain binders to pack them tightly, which is what makes them less messy than lump charcoal. The additives that are added to make them ignite quickly burns off in high heat, so that it is not a problem.
Generally, though, charcoal briquettes contain two ingredients. One is the traditional charcoal or char, which makes the briquette light up easily and put that smoke flavor into your favorite recipe. Here hardwoods like beech, birch, hickory, oak or hard maple are used. Pine and other organic material are also used. The other ingredient is coal, which brings about the high temperature and long lasting fire. There are different kinds of coals from the sub bituminous lignite to anthracite, which are used in making charcoal briquettes. Other ingredients used in small percentage are the binding agent made out of corn or wheat. There is an accelerant and a whitening agent like lime for the ash. Seasoned barbecuing specialists can tell when the briquettes are perfectly ready to be used.
There are also wood briquettes, which are essentially made of sawdust. This is considered more environmentally friendly. These are made under high pressure without the necessity for binding material. Wood briquettes can be used for burners that use solid fuel burners other heating systems. Some briquettes are made out of carbonized wood and use vegetable paste as a natural binder.
Briquettes that are injected with fuel for lighting instantly are more expensive than the standard charcoal or wood briquettes. But it is not mandatory to get these, as you can also get your bbq or grill started instantly with chimney starters. Chimney starters work on the simple principle of putting crumpled newspaper at the bottom of a metal flue. The main chamber takes the briquettes. When you light the newspaper, the fire reaches the briquettes, and when they are ready, you can roll out the briquettes on to your grill.
Briquettes from established brand names are packed densely, enabling them burn slowly unlike the cheaper stuff that burns out quickly because it is loosely packed.
Another type of briquettes is the peat briquette made out of natural Irish peat. These are quite easy to light and produce a good flame. Peat briquettes do not contain any additional binders and are all natural. Also, there is no black soot. These are environmentally friendly since their sulphur emission is low. Peat briquettes burn drier than other fuels without any deposit.
Then there are ceramic briquettes that are available in different wood flavors and replace the lava rock. Ceramic briquettes reduce flare ups, as they do not absorb grease. They produce better heat distribution and last longer. Best of all, they are self cleaning.
Briquettes are flexible fuel and can make your electric or gas grill much more efficient. Since they react faster than coal they are easy to light and very handy for domestic fires. Where solid fuel is used, briquettes are suitable.
About The Author: Jonathan Goodman is the owner of Market Merchants an online retailer specializing in home and garden products. My passion for bbq grilling and fireplaces is the core focus of Market Merchants. I am a member of the Hearth Patio Barbeque Association (HPBA), the National BBQ group (NBBQ), and the Kansas City Barbeque Society (KCBS). We sell these products because we love them and are passionate about consumer living needs. So whether its furniture and decor, home improvement, kitchen and dining, or outdoor living Market Merchants brings a dedicated commitment to the customer and a passion for high quality products. Visit the Market Merchants website: http://marketmerchants.com
Article Source: http://EzineArticles.com/?expert=Jonathan_Goodman
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Thursday, January 15, 2009
Come Home To A Real Fire
By Chris D Brown
The average household throws out over 500kg of paper and cardboard packaging each year. With a wood burning stove most of that can be converted into free energy. Cardboard and paper can definitely be used as free fuel instead of bought logs or coal.
There are a few downsides. Firstly, when paper is compressed into briquettes it can efficiently burn for hours just as good as store bought briquettes or wood logs. However, the process of making paper logs involves getting them wet and then letting them dry. This can literally take months, and if you are too eager to see the paper burn and attempt to light it while it is still full of moisture, two things can happen. At best you will not be able to light the recycled log or briquette. At worst, the log will burn, but will not generate enough heat and will therefore clog the chimney with sooty deposits. This can lead to disastrous chimney fires and the loss of life and property.
However, if you are prepared to follow instructions and be very patient, you really can get a free half ton of fuel each year to keep your house warm. Just collect all that paper and card and turn it into recycled logs and briquettes. In the past this sort of saving this would have given you was very little in terms of money. In the modern age, with the cost of fuel rising at a frankly alarming rate and the problems of global warming becoming all too apparent, the savings for both our pockets and the environment are just to high to be ignored.
Find out more about making recycled newspaper logs and other benefits and pitfalls of installing a wood stove in your own home.
Article Source: http://EzineArticles.com/?expert=Chris_D_Brown
The average household throws out over 500kg of paper and cardboard packaging each year. With a wood burning stove most of that can be converted into free energy. Cardboard and paper can definitely be used as free fuel instead of bought logs or coal.
There are a few downsides. Firstly, when paper is compressed into briquettes it can efficiently burn for hours just as good as store bought briquettes or wood logs. However, the process of making paper logs involves getting them wet and then letting them dry. This can literally take months, and if you are too eager to see the paper burn and attempt to light it while it is still full of moisture, two things can happen. At best you will not be able to light the recycled log or briquette. At worst, the log will burn, but will not generate enough heat and will therefore clog the chimney with sooty deposits. This can lead to disastrous chimney fires and the loss of life and property.
However, if you are prepared to follow instructions and be very patient, you really can get a free half ton of fuel each year to keep your house warm. Just collect all that paper and card and turn it into recycled logs and briquettes. In the past this sort of saving this would have given you was very little in terms of money. In the modern age, with the cost of fuel rising at a frankly alarming rate and the problems of global warming becoming all too apparent, the savings for both our pockets and the environment are just to high to be ignored.
Find out more about making recycled newspaper logs and other benefits and pitfalls of installing a wood stove in your own home.
Article Source: http://EzineArticles.com/?expert=Chris_D_Brown
Wednesday, January 14, 2009
How To Prepare A Charcoal Grill Fire
So you're planning on doing some grilling, huh? Well remember, it's all about the heat, and building your charcoal fire is more than just dumping in the charcoal and dousing them with lighter fluid. This may be how many people do it, but do it that way and you'll probably end up with burned burgers or raw chicken.
Even heat is the key to great grilling. The only time you should have any variation in heat is when you plan for it. If you evenly distribute the coals you can minimize any variation and get good, even grilling. This is very important when you are cooking a large amount of food on the grill. If you just dump your coals in randomly you will have hot and cool spots.
As a general rule of thumb, plan on using about 30 charcoal briquettes to cook 1 pound of meat. You want to make sure that you have enough briquettes to cover the grill's pan in a single layer and extending out about 2" beyond the area of the food on the grill. The first step is to place the briquettes in the grill's pan to determine the quantity and then stack them up in a rough pyramid shape to light. Soak the briquettes with approximately 1/2 cup of lighter fluid, and let set for a few minutes before lighting.
After the coals have begun to burn and ash starts to form (usually around 15-20 minutes), you will then need to arrange them with long handled tongs into a single layer keeping the coals tight together. This will provide you with an even, direct heating surface all ready to go for whatever meat you're in the mood for.
The indirect heating method is an alternative to cooking your food directly over the heating area. The simplest way to do this is to put all the coals on one side of the grill and no coals on the other side. On a gas grill this is equivalent to turning the burner on one side on and leaving the other off, but with a charcoal grill you can do even more than that. If you are using a kettle style grill, you can use a method know as "The Ring of Fire". All that is required for this method is to push the coals to the outside of the coal grate leaving the middle empty after the coals are hot. This gives you an even heat around the entire grill and a good indirect cooking space.
To add a little something extra to your food, you might want to consider using slow burning hardwood chips in your coal fire to infuse your meat with a smoky flavor. All you'll need to do is add a few pieces of the hardwood chips to your coals. To make things a little simpler, you could even pick up some charcoal briquettes that are manufactured with hardwood chips built right in.
By: Jason Collmorgen
Article Directory: http://www.articledashboard.com
Jason Collmorgen operates an online Branson guide providing information on Branson restaurants. For more information visit: DineBranson.com
Copyright 2008 all rights reserved. You are free to republish this article as long as the author information and hyperlinks remain intact and active.
Even heat is the key to great grilling. The only time you should have any variation in heat is when you plan for it. If you evenly distribute the coals you can minimize any variation and get good, even grilling. This is very important when you are cooking a large amount of food on the grill. If you just dump your coals in randomly you will have hot and cool spots.
As a general rule of thumb, plan on using about 30 charcoal briquettes to cook 1 pound of meat. You want to make sure that you have enough briquettes to cover the grill's pan in a single layer and extending out about 2" beyond the area of the food on the grill. The first step is to place the briquettes in the grill's pan to determine the quantity and then stack them up in a rough pyramid shape to light. Soak the briquettes with approximately 1/2 cup of lighter fluid, and let set for a few minutes before lighting.
After the coals have begun to burn and ash starts to form (usually around 15-20 minutes), you will then need to arrange them with long handled tongs into a single layer keeping the coals tight together. This will provide you with an even, direct heating surface all ready to go for whatever meat you're in the mood for.
The indirect heating method is an alternative to cooking your food directly over the heating area. The simplest way to do this is to put all the coals on one side of the grill and no coals on the other side. On a gas grill this is equivalent to turning the burner on one side on and leaving the other off, but with a charcoal grill you can do even more than that. If you are using a kettle style grill, you can use a method know as "The Ring of Fire". All that is required for this method is to push the coals to the outside of the coal grate leaving the middle empty after the coals are hot. This gives you an even heat around the entire grill and a good indirect cooking space.
To add a little something extra to your food, you might want to consider using slow burning hardwood chips in your coal fire to infuse your meat with a smoky flavor. All you'll need to do is add a few pieces of the hardwood chips to your coals. To make things a little simpler, you could even pick up some charcoal briquettes that are manufactured with hardwood chips built right in.
By: Jason Collmorgen
Article Directory: http://www.articledashboard.com
Jason Collmorgen operates an online Branson guide providing information on Branson restaurants. For more information visit: DineBranson.com
Copyright 2008 all rights reserved. You are free to republish this article as long as the author information and hyperlinks remain intact and active.
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Tuesday, January 13, 2009
Grilling Year Round - Useful Hints and Tips
By David Urmann
In dictionaries, a barbecue is defined as a type of grill. It is meant for roasting various meats seasoned with different sauces. This is normally done outdoors for social settings. Hence, for most people, barbecue does not mean the grill but the food being grilled. It can also be the sauce, a type of outdoor event or a cooking technique.
No matter what the term barbecue holds for you, it still boils down to having fun. You can just imagine the delectable smell of food being cooked over charcoal. One advantage it provides is the sociable environment it can bring, the distinct flavor of most foods cooked and even the relaxing approach it gives.
A traditional barbecue usually consists of the charcoal heat source, the grill, and a place where you can put the grill on. Another type of grill, aside from the charcoal-powered ones is the gas-powered ones. This is now common in most countries, especially in the US.
Grilling has three categories, namely indirect grilling, direct grilling and smoking.
Indirect is the process that deals with tougher and larger meat. The meat's side is usually placed on moderate fire and there is a closing lid on the barbecue. Cooking is gradual, similar to being placed inside a conventional oven.
Direct Grilling is the process a lot of people are familiar with. With this type, meats such as chops and steaks are placed on top of high heat.
Smoking is similar to indirect grilling, although it combines wood chips with charcoal, cooking on a somewhat lower temperature.
Amongst all these grilling categories, most people, especially the ones in the UK, think of barbecues as the direct grilling type.
When setting up a barbecue gathering, first pick-out a position carefully. Make sure it is away from the wind or draught. Barbecue needs to be placed on top of a solid and flat surface. It should be away from plants as well as materials that can catch fire.
Check and double check if the barbecue is stable; plus, the nuts, legs and bolts should be tight.
Keep your griller clean. There is a tendency for the meat to get stuck onto the grill. This means, you need to scrape off the remnants of your previous barbecue engagement.
If your griller has so much stain, you can wipe your grill using some cooking oil. This is to make sure it doesn't stick.
Make certain that all of your tools are close by. You can just place this on a table that is placed alongside the barbecue. Never use the same utensil or tool you use for removing and turning cooked and rare meats.
When lighting your charcoal or gas-powered grillers, make sure that your pets and young children are in a safe distance.
When lighting charcoal, make sure you push on the briquettes or lumps, setting them into pyramids. It promotes better air circulation.
When your charcoal turns ash grey, the barbecue is ready. Then, you can evenly spread your coals.
For more information on Indoor Electric Grills and Cleaning Gas Grills please visit our website.
Article Source: http://EzineArticles.com/?expert=David_Urmann
In dictionaries, a barbecue is defined as a type of grill. It is meant for roasting various meats seasoned with different sauces. This is normally done outdoors for social settings. Hence, for most people, barbecue does not mean the grill but the food being grilled. It can also be the sauce, a type of outdoor event or a cooking technique.
No matter what the term barbecue holds for you, it still boils down to having fun. You can just imagine the delectable smell of food being cooked over charcoal. One advantage it provides is the sociable environment it can bring, the distinct flavor of most foods cooked and even the relaxing approach it gives.
A traditional barbecue usually consists of the charcoal heat source, the grill, and a place where you can put the grill on. Another type of grill, aside from the charcoal-powered ones is the gas-powered ones. This is now common in most countries, especially in the US.
Grilling has three categories, namely indirect grilling, direct grilling and smoking.
Indirect is the process that deals with tougher and larger meat. The meat's side is usually placed on moderate fire and there is a closing lid on the barbecue. Cooking is gradual, similar to being placed inside a conventional oven.
Direct Grilling is the process a lot of people are familiar with. With this type, meats such as chops and steaks are placed on top of high heat.
Smoking is similar to indirect grilling, although it combines wood chips with charcoal, cooking on a somewhat lower temperature.
Amongst all these grilling categories, most people, especially the ones in the UK, think of barbecues as the direct grilling type.
When setting up a barbecue gathering, first pick-out a position carefully. Make sure it is away from the wind or draught. Barbecue needs to be placed on top of a solid and flat surface. It should be away from plants as well as materials that can catch fire.
Check and double check if the barbecue is stable; plus, the nuts, legs and bolts should be tight.
Keep your griller clean. There is a tendency for the meat to get stuck onto the grill. This means, you need to scrape off the remnants of your previous barbecue engagement.
If your griller has so much stain, you can wipe your grill using some cooking oil. This is to make sure it doesn't stick.
Make certain that all of your tools are close by. You can just place this on a table that is placed alongside the barbecue. Never use the same utensil or tool you use for removing and turning cooked and rare meats.
When lighting your charcoal or gas-powered grillers, make sure that your pets and young children are in a safe distance.
When lighting charcoal, make sure you push on the briquettes or lumps, setting them into pyramids. It promotes better air circulation.
When your charcoal turns ash grey, the barbecue is ready. Then, you can evenly spread your coals.
For more information on Indoor Electric Grills and Cleaning Gas Grills please visit our website.
Article Source: http://EzineArticles.com/?expert=David_Urmann
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Sunday, January 11, 2009
Water Garden Mosquitoes Problems
Water garden is one of the nicest things you can have in your garden or backyard, anyone that has planned adding a water garden to a house knows that this is not a simple task, there is a lot of thinking and planning to be done when considering this wonderful addition to the house.
As summer nears many water garden owners realize that there is a significant problem with some water gardens, this is a problem that is not evident and sometimes doesn’t even show itself before the early days of the summer.
One major thing with any large body of water that is physically located in the vicinity of any house is the mosquitoes and diseases potential problems. Mosquitoes need water to live and breed, and this makes it very clear that as a water garden owner you will need to find solutions for this problem, mosquitoes can not only cause you real discomfort, they have the potential ability to transmit diseases, some of those diseases are extremely dangerous to humans.
The good thing is that by implementing a few, relatively simple tips you can prevent mosquitoes from breeding in your water garden and decrease the risk of disease significantly. One simple fact is that mosquitoes will only use a passive body of water to lay eggs and avoid laying eggs in running water, if you create a situation in which the water garden has constantly moving water the female mosquitoes will not be able to lay the eggs and you have stopped the problem before it has even begun.
Using a device that will move the water around your water garden will not only help you fight the potential danger of mosquitoes, it is also recommended for general water quality and the overall performance of your water garden. Another thing you can use to fight mosquitoes is getting fish that eat these flying problem makers, in fact there are a few kinds of fish that are enemies of the mosquitoes, and therefore your friends.
Most water garden owners love having fish in their ponds and water, it is one very special aspect of having a water garden and if you have not tried having fish in your water garden yet this may be a good time to try and enjoy this aspect of water gardens, not only you will have a fish helping you fight mosquitoes you can also discover the joy of keeping fish pets.
Another, much more serious solution to the mosquitoes problem is B.t.i. Briquettes, these floating small floating two-inch rings contain bacillus thuringiensis, which is consumed by mosquito larvae and kills them, this is the professional and most efficient way to eliminate the risk of mosquitoes, and B.t.i has been used successfully in many cities in the world already, so this is the best scientific solution for a water garden risk of mosquitoes. The B.t.i. will not cause harm to fish or plants in your water garden so you have no reason to worry about the health of your water garden.
If nothing of the above advice is to your liking, you can always try and find a toad that will rule your water garden and feast on the mosquitoes, whatever you decide you should be aware of the danger in having mosquitoes breed in your backyard and you would do good to research as much as you on preventing this potential danger to you, your family members and neighbors.
By: Daniel Roshard -
Article Directory: http://www.articledashboard.com
Daniel Roshard is an interior designer that has been enchanted by the outdoors, gardening and landscaping. Daniel is exploring integration of household appliances and features to outdoors, backyards and gardens. He recently discovered Water Garden
As summer nears many water garden owners realize that there is a significant problem with some water gardens, this is a problem that is not evident and sometimes doesn’t even show itself before the early days of the summer.
One major thing with any large body of water that is physically located in the vicinity of any house is the mosquitoes and diseases potential problems. Mosquitoes need water to live and breed, and this makes it very clear that as a water garden owner you will need to find solutions for this problem, mosquitoes can not only cause you real discomfort, they have the potential ability to transmit diseases, some of those diseases are extremely dangerous to humans.
The good thing is that by implementing a few, relatively simple tips you can prevent mosquitoes from breeding in your water garden and decrease the risk of disease significantly. One simple fact is that mosquitoes will only use a passive body of water to lay eggs and avoid laying eggs in running water, if you create a situation in which the water garden has constantly moving water the female mosquitoes will not be able to lay the eggs and you have stopped the problem before it has even begun.
Using a device that will move the water around your water garden will not only help you fight the potential danger of mosquitoes, it is also recommended for general water quality and the overall performance of your water garden. Another thing you can use to fight mosquitoes is getting fish that eat these flying problem makers, in fact there are a few kinds of fish that are enemies of the mosquitoes, and therefore your friends.
Most water garden owners love having fish in their ponds and water, it is one very special aspect of having a water garden and if you have not tried having fish in your water garden yet this may be a good time to try and enjoy this aspect of water gardens, not only you will have a fish helping you fight mosquitoes you can also discover the joy of keeping fish pets.
Another, much more serious solution to the mosquitoes problem is B.t.i. Briquettes, these floating small floating two-inch rings contain bacillus thuringiensis, which is consumed by mosquito larvae and kills them, this is the professional and most efficient way to eliminate the risk of mosquitoes, and B.t.i has been used successfully in many cities in the world already, so this is the best scientific solution for a water garden risk of mosquitoes. The B.t.i. will not cause harm to fish or plants in your water garden so you have no reason to worry about the health of your water garden.
If nothing of the above advice is to your liking, you can always try and find a toad that will rule your water garden and feast on the mosquitoes, whatever you decide you should be aware of the danger in having mosquitoes breed in your backyard and you would do good to research as much as you on preventing this potential danger to you, your family members and neighbors.
By: Daniel Roshard -
Article Directory: http://www.articledashboard.com
Daniel Roshard is an interior designer that has been enchanted by the outdoors, gardening and landscaping. Daniel is exploring integration of household appliances and features to outdoors, backyards and gardens. He recently discovered Water Garden
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Thursday, January 8, 2009
How To Decide On A Natural Gas Grill Or Charcoal Grill
The question is do you use a Natural Gas Grill or a Charcoal Grill for your next barbeque. The great American Barbecue is a wonderful way to bring family and friends together on a pleasant sunny afternoon for good eats and good company. Just for fun, there are six ways to spell BBQ in the English Language; all six have been used here–see if you can spot them all and how many times we used them.
As you know there are BBQ purists that think sizzling up a few steaks on a grill is not real unless it is done on a charcoal grill. Then there are those that feel their sizzled steaks or burgers are just as good if not better on a red hot Natural Gas grill. Over the years there have been many heated debates about which grill is better, Natural Gas or charcoal. Some of the differences affect the length of cooking time, taste of the food being cooked and how to clean up the mess afterward. The bottom line is that the differences between the grills are safety, flavor, cost and convenience. Here we will concentrate on Charcoal and Natural Gas grills. If you want to learn more about Smoker grills go to Natural-Gasgrill.com.
The number one and biggest difference between a Charcoal and a Natural Gas Barbeque Grill is a biggie, and that is the cost. The Charcoal Grill will be your most inexpensive grill by far. You can purchase one of these grills for as little as thirty dollars if you look to a small Hibachi type model, which is perfect for someone with no backyard or very limited space. Of course, with all consumer goods, charcoal grills can be found upwards of $400.00 but that is for the very serious aficionado of charcoal grilling. A middle ground price for a Charcoal Grill will run about $75.00-$125.00 and are considered a good quality for the money with lasting ability.
Now Natural Gas barbecues are another whole ball of wax. You can spend upwards of $14,000.00 on an ~all the bells and whistles~ Natural Gas grill. No, that is not the norm. From your Home Improvement store you can find a very functional Natural Gas Grill for about three hundred dollars that will last for some time. This will depend on how it is treated. If it is out in the elements get a cover, if you live in a very humid area, rust will eventually get it so you may want to spend a little more money more to combat that factor. The cost of Natural Gas Bar-BQ grills will go up with each feature added. Natural Gas Grills come with huge grates sizes, four or five burners, side tables and/or burners, warmer ovens, even small refrigerators. The more down to earth models which can be very good quality will range from $400.00 to $1,500.00. These will have some of the better features like side burners but certainly not a refrigerator. According to the care you provide they can last from 12 to 15 years.
The next issue to address is the size of the grill you will need for your cooking efforts. If you are only using it for small parties or for the family on weekends, you don’t have to go all out and buy a grill that will Bar-B-Que twenty pounds of meat and potatoes at one time. It is possible to find a good grill to fit your grilling style at a very good price.
Convenience, for some is the most important aspect of the entire grilling world. And, for the ultimate in convenience, the Natural Gas Grill tops the Charcoal Grill by far. Natural Gas Grills have push button starters for an instant fire (you still have to heat it up). You can grill for much longer periods of times without having to replenish the fuel. The ability to raise and lower the heat gives you the option of controlling the temperature of the foods being grilled. You will never have to worry about the wind since the heating comes from below and they heat more evenly over the surface grates. Clean up is virtually a snap since it only requires you to heat the grates and scrape with a wire brush. The one disadvantage is if you run out of gas. If you do not have an extra tank your grill will cool quickly and the Bar-BQ will be a disaster.
These are things you should think about when deciding which BBQ you will purchase. With all of the conveniences mentioned above for Natural Gas Grills. Charcoal grills have a few deficits. It will take at least 30 minutes to heat the charcoal to the required temperature. The ash residue left by the charcoal will have to be cleaned out and thrown away. You do not have the option of burning off the leftover bits of meat left on the grate so you will have to clean it yourself with a bit of good old fashion elbow grease. And because you do not have the ability to regulate the temperature, you will have to rotate the food to find hot spots and then to cold spots for proper and thorough cooking.
For some, this little bit of extra work is acceptable in order to get that genuine Barbeque flavor for their steaks on a grill, burgers or ribs that they swear Natural Gas Grills don’t provide. Charcoal Grills simply do not have the ease of Natural Gas Grills when cooking a Bar-B-Que, but for serious BBQ artists it’s the ritual that counts. When you are thinking of buying a new Barbecue, think of how you want to do your cookouts. If you love to come home from work and throw something on the ~Barbie~, for a quick meal then Natural Gas Grill is the grill for you. However, if you only Bar-BQ on the weekends and you love the procedures of the real cookout experience buy a quality Charcoal Grill. There is really nothing about Charcoal Grills that is more convenient than with Natural Gas grills, but convenience is not everything and many people argue that the ritual associated with charcoal grills is simply part of having a Barbeque.
The last thing to consider and this is a big one, is safety. There are many schools of thoughts on this aspect. Some say that more accidents happen with Charcoal Grills but more serious accidents happen with Natural Gas Grills. Consider these factors and use them in your judgment as to whether you will buy a Natural Gas Grill or a Charcoal Grill. Charcoal Grills being so much lighter then the Gas Grills it is easier to tip them over. Using starter fluid is always dangerous and this is where most injuries occur with Charcoal Grills. Never, ever use starter fluid on the charcoal after the coals have been lit, you risk burning yourself and your food will taste like starter fluid and not barbeque. There is a greater risk of a flare up with charcoal but that by no means says it will not happen with Natural Gas Grills. Common sense tells you that you should keep both of them away from structures that can ignite. For the greatest safety when using a Charcoal Grill verses a Natural Gas Grill is to buy pre-soaked briquettes which need no starter fluid at all.
With a Natural Gas Grill you will not have to use starter fluid but you must be very attentive to the manufactures instructions. Little things like leaving the gas on too long before you hit the ignition button could be very dangerous. Heed the manufactures requirements for maintenance especially for hoses and the gas container, for leaks.
Safety is the utmost priority when it comes to all grills. Don’t drink and barbecue, wait until after the cooking to imbibe. Watch the children when the grills are lit, keep them far way from the hot grills. By just using a little common sense you should prevent all accidents from happening whether you have a Natural Gas Grill or a Charcoal Grill.
Last but not least, is the forever debate about flavor and this should be one of your considerations when buying a grill. Many BBQ chefs swear by the smoky flavor of the Charcoal Grill when cooking their steaks on a grill and would cook on none other. But on the other side of the coin many gas grillers say that there is no difference. There is a little truth in both of their statements. There was a blind study done where people where asked to taste two hamburgers, one from the Natural Gas Grill and one from the Charcoal Grill. None of them tasted a difference in the hamburgers but when it came to steaks on a grill, the juicy, smoky flavor from the Charcoal Grill won every time. To combat this, some manufactures of Natural Gas Grills have added flavor bars made out of ceramic to give the meat a more genuine BBQ flavor. The theory is that the bars catch the fat dripping from the meat and vaporizes it giving off a more smoky taste.
All of this information will by no means end the debate. If you can, buy a Natural Gas Grill and a Charcoal Grill giving you both options for your Bar-B-Que. If you purchase a small Charcoal Grill it will be portable to take on vacations or to a neighbor’s house for overflow cooking. Whether you buy a Natural Gas Grill or a Charcoal Grill we wish you a happy Bar-BQ in your backyard or on your next picnic. For answers to the spelling of Barbeque and how many and different ways we used it, email us at mary@articlefavorites.com
Copyright © Mary Hanna, All Rights Reserved.
This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.
By: Mary Hanna
Article Directory: http://www.articledashboard.com
Mary Hanna grows produce year round in Central Florida where she developed an appreciation of how Gas and Charcoal Grilling preserved their natural flavors and nutrients. Learn from her at www.Natural-GasGrill.com , www.HomeAndGarden-Retailer.com and www.GardeningOutside.com
As you know there are BBQ purists that think sizzling up a few steaks on a grill is not real unless it is done on a charcoal grill. Then there are those that feel their sizzled steaks or burgers are just as good if not better on a red hot Natural Gas grill. Over the years there have been many heated debates about which grill is better, Natural Gas or charcoal. Some of the differences affect the length of cooking time, taste of the food being cooked and how to clean up the mess afterward. The bottom line is that the differences between the grills are safety, flavor, cost and convenience. Here we will concentrate on Charcoal and Natural Gas grills. If you want to learn more about Smoker grills go to Natural-Gasgrill.com.
The number one and biggest difference between a Charcoal and a Natural Gas Barbeque Grill is a biggie, and that is the cost. The Charcoal Grill will be your most inexpensive grill by far. You can purchase one of these grills for as little as thirty dollars if you look to a small Hibachi type model, which is perfect for someone with no backyard or very limited space. Of course, with all consumer goods, charcoal grills can be found upwards of $400.00 but that is for the very serious aficionado of charcoal grilling. A middle ground price for a Charcoal Grill will run about $75.00-$125.00 and are considered a good quality for the money with lasting ability.
Now Natural Gas barbecues are another whole ball of wax. You can spend upwards of $14,000.00 on an ~all the bells and whistles~ Natural Gas grill. No, that is not the norm. From your Home Improvement store you can find a very functional Natural Gas Grill for about three hundred dollars that will last for some time. This will depend on how it is treated. If it is out in the elements get a cover, if you live in a very humid area, rust will eventually get it so you may want to spend a little more money more to combat that factor. The cost of Natural Gas Bar-BQ grills will go up with each feature added. Natural Gas Grills come with huge grates sizes, four or five burners, side tables and/or burners, warmer ovens, even small refrigerators. The more down to earth models which can be very good quality will range from $400.00 to $1,500.00. These will have some of the better features like side burners but certainly not a refrigerator. According to the care you provide they can last from 12 to 15 years.
The next issue to address is the size of the grill you will need for your cooking efforts. If you are only using it for small parties or for the family on weekends, you don’t have to go all out and buy a grill that will Bar-B-Que twenty pounds of meat and potatoes at one time. It is possible to find a good grill to fit your grilling style at a very good price.
Convenience, for some is the most important aspect of the entire grilling world. And, for the ultimate in convenience, the Natural Gas Grill tops the Charcoal Grill by far. Natural Gas Grills have push button starters for an instant fire (you still have to heat it up). You can grill for much longer periods of times without having to replenish the fuel. The ability to raise and lower the heat gives you the option of controlling the temperature of the foods being grilled. You will never have to worry about the wind since the heating comes from below and they heat more evenly over the surface grates. Clean up is virtually a snap since it only requires you to heat the grates and scrape with a wire brush. The one disadvantage is if you run out of gas. If you do not have an extra tank your grill will cool quickly and the Bar-BQ will be a disaster.
These are things you should think about when deciding which BBQ you will purchase. With all of the conveniences mentioned above for Natural Gas Grills. Charcoal grills have a few deficits. It will take at least 30 minutes to heat the charcoal to the required temperature. The ash residue left by the charcoal will have to be cleaned out and thrown away. You do not have the option of burning off the leftover bits of meat left on the grate so you will have to clean it yourself with a bit of good old fashion elbow grease. And because you do not have the ability to regulate the temperature, you will have to rotate the food to find hot spots and then to cold spots for proper and thorough cooking.
For some, this little bit of extra work is acceptable in order to get that genuine Barbeque flavor for their steaks on a grill, burgers or ribs that they swear Natural Gas Grills don’t provide. Charcoal Grills simply do not have the ease of Natural Gas Grills when cooking a Bar-B-Que, but for serious BBQ artists it’s the ritual that counts. When you are thinking of buying a new Barbecue, think of how you want to do your cookouts. If you love to come home from work and throw something on the ~Barbie~, for a quick meal then Natural Gas Grill is the grill for you. However, if you only Bar-BQ on the weekends and you love the procedures of the real cookout experience buy a quality Charcoal Grill. There is really nothing about Charcoal Grills that is more convenient than with Natural Gas grills, but convenience is not everything and many people argue that the ritual associated with charcoal grills is simply part of having a Barbeque.
The last thing to consider and this is a big one, is safety. There are many schools of thoughts on this aspect. Some say that more accidents happen with Charcoal Grills but more serious accidents happen with Natural Gas Grills. Consider these factors and use them in your judgment as to whether you will buy a Natural Gas Grill or a Charcoal Grill. Charcoal Grills being so much lighter then the Gas Grills it is easier to tip them over. Using starter fluid is always dangerous and this is where most injuries occur with Charcoal Grills. Never, ever use starter fluid on the charcoal after the coals have been lit, you risk burning yourself and your food will taste like starter fluid and not barbeque. There is a greater risk of a flare up with charcoal but that by no means says it will not happen with Natural Gas Grills. Common sense tells you that you should keep both of them away from structures that can ignite. For the greatest safety when using a Charcoal Grill verses a Natural Gas Grill is to buy pre-soaked briquettes which need no starter fluid at all.
With a Natural Gas Grill you will not have to use starter fluid but you must be very attentive to the manufactures instructions. Little things like leaving the gas on too long before you hit the ignition button could be very dangerous. Heed the manufactures requirements for maintenance especially for hoses and the gas container, for leaks.
Safety is the utmost priority when it comes to all grills. Don’t drink and barbecue, wait until after the cooking to imbibe. Watch the children when the grills are lit, keep them far way from the hot grills. By just using a little common sense you should prevent all accidents from happening whether you have a Natural Gas Grill or a Charcoal Grill.
Last but not least, is the forever debate about flavor and this should be one of your considerations when buying a grill. Many BBQ chefs swear by the smoky flavor of the Charcoal Grill when cooking their steaks on a grill and would cook on none other. But on the other side of the coin many gas grillers say that there is no difference. There is a little truth in both of their statements. There was a blind study done where people where asked to taste two hamburgers, one from the Natural Gas Grill and one from the Charcoal Grill. None of them tasted a difference in the hamburgers but when it came to steaks on a grill, the juicy, smoky flavor from the Charcoal Grill won every time. To combat this, some manufactures of Natural Gas Grills have added flavor bars made out of ceramic to give the meat a more genuine BBQ flavor. The theory is that the bars catch the fat dripping from the meat and vaporizes it giving off a more smoky taste.
All of this information will by no means end the debate. If you can, buy a Natural Gas Grill and a Charcoal Grill giving you both options for your Bar-B-Que. If you purchase a small Charcoal Grill it will be portable to take on vacations or to a neighbor’s house for overflow cooking. Whether you buy a Natural Gas Grill or a Charcoal Grill we wish you a happy Bar-BQ in your backyard or on your next picnic. For answers to the spelling of Barbeque and how many and different ways we used it, email us at mary@articlefavorites.com
Copyright © Mary Hanna, All Rights Reserved.
This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.
By: Mary Hanna
Article Directory: http://www.articledashboard.com
Mary Hanna grows produce year round in Central Florida where she developed an appreciation of how Gas and Charcoal Grilling preserved their natural flavors and nutrients. Learn from her at www.Natural-GasGrill.com , www.HomeAndGarden-Retailer.com and www.GardeningOutside.com
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