Posts Tagged ‘TIPS’

Despite the fact that most people believe grilling is easy and that anyone can be successful on the barbeque grill, grilling is actually one of the most challenging of cooking methods. Now more than ever, savvy home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking – and gas barbeque grills can’t be beat for simplicity and convenience. But grilling only becomes EASY when you know the basic procedure for grilling and the important cooking tips for gas grills that ensure better results every time. The greatest challenge presented by grilling is that it is the most intense form of direct heat cooking there is. If cooking is like driving a car, grilling is like being strapped to a rocket ship! The good news is that grilling, like any basic cooking method, can be mastered. And these cooking tips for gas grills will get you started on the road to awesome grilling all year round.

Preparing Recipes for the Grill

When preparing recipes for the grill, the most important thing to consider is how the grilling method of cooking acts differently on different types of foods. To begin, careful product selection is extremely important. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking because the grill will not tenderize meats. You must start with a tender product if you want to end with a tender product. You want to also make sure the product you choose will be able to withstand direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Vegetables all cook at different rates, too, depending on their texture and firmness. When cooking different combinations of vegetables together (as in skewering), you will achieve far better results by par-cooking the “harder” items prior to skewering so that all vegetables are the correct done-ness at the same time.

Once you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is the same across the board. First, heat up the grill as hot as it can get. Brush the food item with the oil of your choice and place it on the hot grates – presentation side down. Leave the cover open and let the item cook. After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it. Do not use a fork to flip the item and do not puncture it in any way. This will allow precious juices to escape, drying out your product. The ONLY way to know when your product is finished cooking is with a thermometer – testing internal temperature. Because there will be some carry-over cooking, remove the item 5-10 degrees BEFORE the desired final internal temperature.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one – more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking – particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It’s actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill – right on top of the heat elements. Keep in mind that this “water” can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine – anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process – cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit “early” to allow for the carry-over cooking that occurs. And that’s it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

It is hard to argue that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill. But other than that all of the “pros” go into the gas grill’s column. You may hear many self-proclaimed GRILLMASTERS insist that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. For starters, gas barbeque grills provide consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further as heat increases and decreases. This takes some practice and experience to do well. The gas grill is also much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Nothing like the taste of lighter fluid to ruin a good steak! Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. For convenience, gas barbeque grills make it easy to grill outdoors everyday.

These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.

In light of the visit we recently recieved from Ike I thought these were very cute and believe me when I tell you most are also very true!

coffee and frozen pizzas can be made on a BBQ grill.

Hot pockets taste pretty good deep fried on the outdoor cooker!

My car gets 23.21675 miles per gallon, EXACTLY (you can ask the people in line who helped me push it).

He who has the biggest generator wins.

A new method of non-lethal torture — showers without hot water.

TV is an addiction and the withdrawal symptoms are painful.

Flood plain drawings on some mortgage documents were seriously wrong.

People will get into a line that has already formed without having any idea what the line is for.

Cell phones work when land lines are down, but only as long as the battery remains charged.

Hampers were not made to contain such a volume.

If I had a store that sold only ice, chainsaws, gas and generators… I’d be rich.

Waterfront property can quickly become someone else’s fishing hole.

Tree service companies are underappreciated.

MATH 101: 30 days in month, minus 10 days without power equals 30% higher electric bill??

I can walk a lot farther than I thought.

Heat makes you be brutally honest!!!!

A MUST for all blackouts with kids… GLOWSTICKS!

It is a great time to teach the children the fine art of gambling (penny ante poker) card playing.

You can never have too many gas cans!

7 dogs that do not normally live together still do not get along during a hurricane.they have no comprehension of sharing.

Suddenly you realize you DO have neighbors!

Neighbors are much more sociable when your trees are being removed from their houses.

That neighbor who knows how to use a chainsaw is your new best friend.

What looks acceptable by candlelight in your bathroom will scare you when you look at yourself in the mirror at the office

Coffee is NOT a luxury – it’s a staple! And withdrawal is hell!

Rather than campfires, you find families huddled about tiny battery-operated televisions to watch The Simpsons.

Peanut butter and jelly is a perfectly acceptable meal for breakfast, lunch and dinner in the same day.

Ice is a form of currency.

Coming home from work with a pizza and a charged-up laptop so the kids can watch a DVD makes you a hero.

You run out of things to barbecue after Day 3.

Hair can dry without a blow dryer, but it may not look the way you planned.

Baseball caps go with any post-hurricane ensemble.

You can’t train yourself not to flip on light switches when entering a room.

Lukewarm is the new cold.

It’s easier to ignore a dirty house when you can’t see it

A new opening phrase when seeing someone: ‘Got lights yet?’

Daydreaming consists of thinking about what you will do when the freak’n power comes back on!

It’s a sad fact that in the UK our barbecues can spend more time under cover than in use, thanks to our unpredictable climate. Rawgarden.co.uk, the leading website from which to buy barbecues and garden furniture, has tips on how you can you ensure your barbecue is in tip-top condition no matter how long it has languished under cover.

The first thing to ensure is that your barbecue is kept clean all year-round. Too many people rely on the heat from the coals to burn off the residue of food and fat from the last time the barbecue was used – disgusting but true! Not only is this unhygienic and a potential hotbed for germs, but it’s also going to do no good for the long-term maintenance of your barbecue. Relying on the heat of the barbecue to burn off food remains does work, but only directly after you have used it to cook that food. Allowing it to cool and storing it away with the residue still on the grate will make it very difficult to remove by heat alone next time.

Clean the grates of charcoal barbecues as soon as the coals have died down, when the grate is still warm. Then you can use a brass grill brush to clear off any food remains before washing the grate with warm soapy water. The grates of gas barbecues should be brushed down in the same way, but as you will also need to brush down the flavouriser bars, you will need a long-handled barbecue brush to protect your hands from the heat as you clean. It’s best to put oil on the grill once it has heated up to avoid the food sticking to it in the first place.

Don’t forget to also clean the burner tubes of any residue, using a steel brush and only cleaning upwards and downwards. This will help the burners to maintain an even heat. The bottom tray of your barbecue collects the most grease so use a plastic scraper to clear the build-up each time it is used before washing it with warm soapy water. Work surfaces and warming racks should not be forgotten either; a fine steel wool scouring pad works wonders on warming racks but be careful not to scratch any porcelain areas on control panels, etc. Never use abrasive pads such as these on stainless steel areas as they are too harsh and will scratch the surface. Finally, wipe off any grease or marks from the body of the barbecue, not forgetting the inside of the lid and places that are hard to reach. Grease left on the body of the barbecue over time can damage the paintwork. Never use oven cleaner as this can also harm the paintwork. After each use, charcoal barbecues should always be emptied of ashes once they have cooled down, as the ash absorbs moisture which can cause the barbecue to rust.

Once you have ensured that your barbecue is completely clean for its next use, don’t spoil all of your careful maintenance by storing it improperly. Barbecues need to be kept away from any moist conditions at all if you are to avoid rust, so not only should you ensure that it is in a covered area (ideally a garage or shed) but also that it is in a weather cover. Rawgarden.co.uk features a range of garden furniture covers including barbecue weather covers, as well as barbecue cleaning equipment and barbecue accessories. Stock up on the right cleaning and maintenance equipment and follow this care guide and your barbecue will perform fantastically for years to come and at the drop of the hat – as soon as the sun comes out!

Rawgarden is not only the best place to buy bbqs and the accessories to keep them in great condition, but it is the premier online resource for everything you could want to make the most out of your outside space, from sun loungers and garden parasols to picnic tables and garden benches. To see the full range, visit www.rawgarden.co.uk.

Charcoal or gas barbecues will both cook efficiently and produce delicious food! To help you choose which type to purchase we’ve put together this guide to set out the features, advantages and disadvantages of both charcoal and gas barbecues.

Charcoal Barbecues

These types of barbecue are usually made from either cast iron or stainless steel, often with a baked on enamel finish. The enamel protects the stainless steel and prevents rusting and this is probably the best choice for a long lasting barbecue. Look for heavy duty plastic wheels which will stand up to cold or hot weather.

Features of Charcoal Barbecues

Cooking grates made from stainless steel or nickel plated are the best as they do not rust and are easy to clean. Plastic or wooden handles are much better than metal as they can be used when the grill is hot. A hinged grate is useful as it makes it easy to add more charcoal and an incorporated work surface that is durable and easy to clean and is also useful.

Advantages & Disadvantages

Charcoal barbecues are cheaper than gas barbecues but can be more expensive to run. There are not so easy to light but to many people lighting the charcoal adds to the fun! Gas barbecues are cleaner and do not need the ashes cleaned out after use. Many people also like the smell and atmosphere of a charcoal barbecue and feel that a gas barbecue does not have the traditional ‘feel’ of a charcoal barbecue.

Features of Gas Barbecues

The best construction method is stainless steel covered in a baked on enamel finish which is durable and rust free. Leg supports should be welded for greater strength and durability. A lid is useful and most gas barbecues come with two or more burners to allow you to cook more than one dish at one time. Angled steel bars are preferred over lava rocks as they prevent flare ups caused by the juices pooling by efficiently vaporising them. The rising smoke from the vaporised juices enhanced the flavor of the food. Many gas barbecues also have side burners which can be used to cook pasta, sauces etc.

Advantages & Disadvantages

Gas barbecues are cleaner than charcoal barbecues and lighting is easy. Temperature is also easy to control. They are more expensive than charcoal barbecues and the gas bottle can be bulky. Many people miss the traditional smell and atmosphere of a charcoal barbecue.

Barbecue Tips

1. Keep hands away from hot surfaces and do not put your hands directly over the heat.

2. Always pre-heat the barbecue for about ten minutes.

3. Use a wire brush clean off any food debris after use.

4. Replace the grill lid while cooking to help keep the hot air circulating around the food for more even cooking.

5. Always make sure meat and chicken is thoroughly cooked by using a meat thermometer. Undercooked food is one of the leading causes of food poisoning!

6. Do not turn constantly. Turn only once half way through cooking.

7. Steaks and other items that cook quickly can be grilled over a direct heat source, slower cooking foods such as ribs need to be cooked away from a direct source to make them juicy and tender.

8. The outside temperature will affect the cooking time so if you are cooking outside in the winter you will need to allow more time than is given in the recipe.

Gas grills make healthy cooking. Consider some tips in buying a good brand and model for your kitchen.

With the cold weather and storms almost over, most consumers are now thinking of having outdoor grills as well as barbecue parties again. For those who are planning to purchase a new gas grill, either for the first time or to replace an old one, there are several choices in the market these days.

Hence, you do not need to worry because looking for the best is not that hard. There are just a few things you need to consider in order to get a smart buy that can last for a long time.
Here are some easy-to-follow tips on buying the best gas grill for your home:

Prior to making your choice, the ABC’s of grill construction include the hood which is the top portion of every grill, keeping the heat from actually escaping; the system found underneath the cookbox which cannels and collects grease; and the cookbox or the body of the grill which houses the main cooking system and supposedly consists of 3 primary components, the burner tubes (situated at the bottom, providing heat), the heat dispersal system found underneath the cooking grates and the cooking grates (where the food is placed).

The wiggle test
Well-built grills feel stable and solid. It is best to find a grill that features a welded solid steel construction. The wheels and casters should be up to the appliance standards, just as it was designed to withstand extreme cold and hot temperatures. This means that they do not easily break.

Lift the hood
Several grill shoppers are contented on opening and closing the hood when inspecting a gas grill they intend to buy. Sometimes, it is believed that if the hood is heavy, it is of good quality. Contrary to this belief, it is best to check on the performance. Choose one with a weather resistant, sturdy handle, providing your hands and arms with a safe clearance.

Check the grates
The best grills possess individually welded stainless steel, porcelain-enameled steel or cast iron cooking grates. Make sure you avoid chrome- or nickel-plated steel due to their tendency to attract rust.

Lift the grates and look inside
It is the cooking system’s obligation to minimize flare-ups and enable controlled as well as even grilling. With full-sized grills, you will find 2 or more distinctly controlled burners which runs the cookbox’s length. These should be evenly spaced and made from high grade stainless steel, standing up to the minimal water amount found in natural gas as well as liquid propane.

Find where the grease goes
It is best to find a system that is capable of funneling drippings downwards and away from the burners towards a high-capacity, easy-to-reach as well as removable catch pan. Never settle for a gas grill that entails you to actually rig-up empty soup cans for drippings. Steer clear of shallow pans because they have a tendency to overflow onto your patio, deck or even balcony.

Get the appropriate BTUs
The British Thermal Unit or BTU rating is the one responsible for the measurement of the gas your grill can burn. This is not similar to heat output. This means that a gas grill having 600 sq. in. of cooking space require 35,000 BTUs in order to reach the searing temperature which is about 550 up to 600 degF.

Know who to trust
You can ask the salesperson if the grill you intend to buy is made by the same company it falls under. This is important so that you won’t have problems looking for replacement parts soon. Make sure you get a grill that has a generous and uncomplicated warranty.