Monthly Archive for November 2009
Barbecue Tools
Sunil Tanna
A nice set of barbecue tools, including, at minimum, a spatula, tongs and a large fork, are very helpful when grilling. They will help keep your hands away from the hot grill surface, and avoid you singeing your knuckles, especially if you select tools with suitably long handles.
If possible, you probably will want to choose stainless steel tools, preferably a set which is dishwasher safe too. As you may know, stainless steel while not completely resistant to stains, corrosion or rust, is considerably more resistant to each of these than conventional steel (it “stains less”), and this is of course an especially important given that you will probably be using your tools outdoors. Of course if your tools come with a multi-year warranty, so much the better – at minimum, this hopefully shows that the manufacturer has faith in the quality of their product.
If you are looking more expansive set of tools that just the basics, as well as spatula, tongs and a large barbecue fork, you might also want a set of tools which includes some good quality knives, a basting brush, a grill brush, meat tenderizing tools and perhaps even corn holders. There are some nice barbecue sets which include a range of tools like this on the market.
The final consideration in choosing tools is storage since you are probably unlikely to be using the tools every single day. Of course if you plan to barbecue in your backyard, you can simply keep your barbecue tools in a kitchen drawer with your other cooking utensils. On the other hand, if you plan on taking your barbecue tools with you when travelling, for example when camping, you might want to choose a set of tools which come in an easily portable case.
A nice set of barbecue tools, including, at minimum, a spatula, tongs and a large fork, are very helpful when grilling. They will help keep your hands away from the hot grill surface, and avoid you singeing your knuckles, especially if you select tools with suitably long handles.
If possible, you probably will want to choose stainless steel tools, preferably a set which is dishwasher safe too. As you may know, stainless steel while not completely resistant to stains, corrosion or rust, is considerably more resistant to each of these than conventional steel (it “stains less”), and this is of course an especially important given that you will probably be using your tools outdoors. Of course if your tools come with a multi-year warranty, so much the better – at minimum, this hopefully shows that the manufacturer has faith in the quality of their product.
If you are looking more expansive set of tools that just the basics, as well as spatula, tongs and a large barbecue fork, you might also want a set of tools which includes some good quality knives, a basting brush, a grill brush, meat tenderizing tools and perhaps even corn holders. There are some nice barbecue sets which include a range of tools like this on the market.
The final consideration in choosing tools is storage since you are probably unlikely to be using the tools every single day. Of course if you plan to barbecue in your backyard, you can simply keep your barbecue tools in a kitchen drawer with your other cooking utensils. On the other hand, if you plan on taking your barbecue tools with you when travelling, for example when camping, you might want to choose a set of tools which come in an easily portable case.
admin in Cooking Tips am November 22 2009 » 0 comments
Barbeque Smokers: Question: What Is A Barbeque Smoker?
Jack Gordon
Answer: a barbeque smoker is a special type of grill that uses special elements to enhance the flavor of foods. Specifically, it combines liquid moisture, wood scent (lack of oxygen to the wood makes it smoke instead of burn), and, of course heat to cook the food.
An example of popular bbq smokers is the Bradley smoker. This bbq smoker is one of a kind. This grill actually regulates and monitors the amount of smoke available to heat your food using its own generator. Unlike electric smokers, as well as other smokers, you don’t have to worry about dealing with the quality of the smoke. The Bradley smoker produces ¨fresh¨ and healthy smoke for up to 8 hours without having to tend to it. It comes in two levels – burning hot smoke or slow roast. Smoker grills are special in that they specializing in enhancing flavor instead of concentrating on cooking efficiently (although it does that too). Your barbecue will be greatly improved.
Brinkmann smokers are another example of bbq smokers.
These smoker grills are popular for cooking large amounts of food, up to 75 pounds on the Brinkmann Gas Grill Deluxe. Not even the favorite Weber Grill can handle this much! Brinkmann smokers also include shelves to store your paprika and bbq sauces, or perhaps turn it into a mini barbecue library by stashing away your favorite recipes. These smokers are one of a kind and top of the line with its features. Chrome grills and fancy porcelain decorate this bbq smoker.
Settle for second best by purchasing an electric smoker. Electric smokers provide the same great taste. Smoker grills are for the enthusiast – want to cook mass amounts of good for a large crowd, or simply for your 23 cousins? Take out your recipes, turn on your Bradley smoker or Brinkmann smoker, and get started today
http://a1-bbq-grills.com
Answer: a barbeque smoker is a special type of grill that uses special elements to enhance the flavor of foods. Specifically, it combines liquid moisture, wood scent (lack of oxygen to the wood makes it smoke instead of burn), and, of course heat to cook the food.
An example of popular bbq smokers is the Bradley smoker. This bbq smoker is one of a kind. This grill actually regulates and monitors the amount of smoke available to heat your food using its own generator. Unlike electric smokers, as well as other smokers, you don’t have to worry about dealing with the quality of the smoke. The Bradley smoker produces ¨fresh¨ and healthy smoke for up to 8 hours without having to tend to it. It comes in two levels – burning hot smoke or slow roast. Smoker grills are special in that they specializing in enhancing flavor instead of concentrating on cooking efficiently (although it does that too). Your barbecue will be greatly improved.
Brinkmann smokers are another example of bbq smokers.
These smoker grills are popular for cooking large amounts of food, up to 75 pounds on the Brinkmann Gas Grill Deluxe. Not even the favorite Weber Grill can handle this much! Brinkmann smokers also include shelves to store your paprika and bbq sauces, or perhaps turn it into a mini barbecue library by stashing away your favorite recipes. These smokers are one of a kind and top of the line with its features. Chrome grills and fancy porcelain decorate this bbq smoker.
Settle for second best by purchasing an electric smoker. Electric smokers provide the same great taste. Smoker grills are for the enthusiast – want to cook mass amounts of good for a large crowd, or simply for your 23 cousins? Take out your recipes, turn on your Bradley smoker or Brinkmann smoker, and get started today
http://a1-bbq-grills.com
admin in Food And Drink am November 22 2009 » 0 comments
How to Barbecue Better Using Cooking Grates
Jonathan Goodman
Cooking grates come in different types and materials, and each has its own advantages, depending on its use and the preference of the cook. Grill grates hold your food when you are barbecuing or grilling. So let us take a look at the choices available when it comes to outdoor cooking grates.
When it comes to popularity, cast iron grates seem to be the choice. The heavier wide cast iron grates can hold heat for a long time and cook evenly. As a result, you get well seared, quickly cooked food. The only problem with iron grill grates is maintenance. Apart from the regular cleaning, you must ensure that cast iron grills are well seasoned before you use them and this must be done periodically even when they are in regular use. They do come with manufacturers instructions on how to season them. While it is not a difficult task to season them, neglecting to do it can result in rust. If you do keep them well seasoned, cast iron can be as good as nonstick grates and appear to last longer than a lifetime.
A better option, if you want the advantage of longer heat but not the associated maintenance hassle with cast iron, you can opt for porcelain coated iron grates. These combine the quality of durability, as well as avoid the problem of rust as long as the porcelain coating is intact. Over time, the porcelain coating can crack, chip or wear off unless you are really careful when you handle it. At the time of cleaning, it is better to use brass bristles in place of metal scrapers with hard edges.
Stainless cooking grates for grills are less durable than iron; however, with good care, these can also last a long time. You also get steel grates coated with porcelain just like cast iron grates coated with porcelain. One problem, however, is that these grates are quite thin and too widely spaced to hold heat. While this does not really affect smoking or indirectly cooking huge portions of meat, beef, steaks and chops could pose an issue since you will not get those attractive grill marks. Serious chefs prefer wider grates.
If you compare stainless cooking grates for grills, porcelain enameled cast iron cooking grates and porcelain coated cast iron grates, porcelain coated cast iron grates let you cook at lower temperatures because there is longer retention of heat. Stainless steel grates come with the longest warranty followed by porcelain coated cast iron grates and the porcelain enameled ones.
Generally, it is better to buy stainless cooking grates for bbq grills so that they are not prone to rust. Often we find barbecue grills that are perfect with all the features we want at a price that is hard to refuse, yet does not have the kind of grate we want. In such cases, you can always check with the manufacturer. For example, you can opt for Weber porcelain enameled cast iron cooking grates that give you the advantage of long lasting grates that retain excellent heat and are supposed to be easy to maintain. But most weekend barbecuers feel that it is hard to keep it seasoned because they get so heated. This manufacturer also offers the option of choosing stainless cooking grates for the grills. These are easy to clean before cooking. By coating them with oil, you can keep food from sticking to it. Importantly, the grill marks are prominent. Another big advantage of stainless steel is its lightweight property making it easy to handle particularly while adding wood or briquettes to your smoker box. Stainless steel is also a good material for camping cooking grates.
Cooking grates come in different types and materials, and each has its own advantages, depending on its use and the preference of the cook. Grill grates hold your food when you are barbecuing or grilling. So let us take a look at the choices available when it comes to outdoor cooking grates.
When it comes to popularity, cast iron grates seem to be the choice. The heavier wide cast iron grates can hold heat for a long time and cook evenly. As a result, you get well seared, quickly cooked food. The only problem with iron grill grates is maintenance. Apart from the regular cleaning, you must ensure that cast iron grills are well seasoned before you use them and this must be done periodically even when they are in regular use. They do come with manufacturers instructions on how to season them. While it is not a difficult task to season them, neglecting to do it can result in rust. If you do keep them well seasoned, cast iron can be as good as nonstick grates and appear to last longer than a lifetime.
A better option, if you want the advantage of longer heat but not the associated maintenance hassle with cast iron, you can opt for porcelain coated iron grates. These combine the quality of durability, as well as avoid the problem of rust as long as the porcelain coating is intact. Over time, the porcelain coating can crack, chip or wear off unless you are really careful when you handle it. At the time of cleaning, it is better to use brass bristles in place of metal scrapers with hard edges.
Stainless cooking grates for grills are less durable than iron; however, with good care, these can also last a long time. You also get steel grates coated with porcelain just like cast iron grates coated with porcelain. One problem, however, is that these grates are quite thin and too widely spaced to hold heat. While this does not really affect smoking or indirectly cooking huge portions of meat, beef, steaks and chops could pose an issue since you will not get those attractive grill marks. Serious chefs prefer wider grates.
If you compare stainless cooking grates for grills, porcelain enameled cast iron cooking grates and porcelain coated cast iron grates, porcelain coated cast iron grates let you cook at lower temperatures because there is longer retention of heat. Stainless steel grates come with the longest warranty followed by porcelain coated cast iron grates and the porcelain enameled ones.
Generally, it is better to buy stainless cooking grates for bbq grills so that they are not prone to rust. Often we find barbecue grills that are perfect with all the features we want at a price that is hard to refuse, yet does not have the kind of grate we want. In such cases, you can always check with the manufacturer. For example, you can opt for Weber porcelain enameled cast iron cooking grates that give you the advantage of long lasting grates that retain excellent heat and are supposed to be easy to maintain. But most weekend barbecuers feel that it is hard to keep it seasoned because they get so heated. This manufacturer also offers the option of choosing stainless cooking grates for the grills. These are easy to clean before cooking. By coating them with oil, you can keep food from sticking to it. Importantly, the grill marks are prominent. Another big advantage of stainless steel is its lightweight property making it easy to handle particularly while adding wood or briquettes to your smoker box. Stainless steel is also a good material for camping cooking grates.
admin in Cooking Tips am November 19 2009 » 0 comments
Barbeque Secret.Don’t Use Gas To Start The Fire!
Bob Alexander
I’ve rarely been accused of over thinking a situation. My “code of the west” mentality has been good to me through the years, rescuing me many times from the temptation of unnecessary thinking! Unnecessary thinking can ruin a perfectly good plan, but no thinking at all can be hazardous to your health! A good case in point is a situation I witnessed last year.
One brilliantly blue afternoon in late spring my neighbor Joe was preparing for one of his famous cookouts. He was about to put his brand new brick and mortar barbeque grill through its paces for the first time. A beautiful charcoal grill, he had personally, to the chagrin of the brick masons, supervised every detail of the project. It was a gorgeous fireplace style grill with the chimney almost head high built of the same brick that adorned his house.
The barbeque pit featured a curved flat black steel hood for enclosed cooking; with a warming tray built into the side of the pit to keep foods from getting cold while others cooked longer. There was even a compartment built on the opposite side to house charcoal and lighter. He was understandably proud of the best barbeque grill in the neighborhood!
Festivities began early with the neighbors arriving around 2:00 pm. By late afternoon many in the crowd were already feeling the effects of the adult beverages supplied by the host, who was especially enjoying himself. Everyone by now had grown tired of listening to an endless monolog by the host about the virtues of his new grill.
The time had come to fire up the grill! There was only one small problem. With all the preparations he had made for the cookout, Joe had forgotten charcoal lighter! Not to be detoured by such a small detail, he went into the tool shed at the back of his yard and brought back a large can of gasoline. After dumping a huge amount of charcoal into the bottom of the grill, he arranged it into a perfect pyramid. The fire was supposed to burn more consistently this way Joe informed the crowd.
By now the neighbors had begun realized what Joe was about to do and started yelling at him not to use the gasoline to start the fire. Offers were made to run next door to get charcoal lighter to no avail. Joe was determined to inaugurate his grill the proper way; with a large fire! He also assured everyone that he knew what he was doing!
Joy was enjoying himself, being the star of the show as it were. He upended the can of fuel over the charcoal and kept pouring even after the briquettes had been thoroughly soaked. Now came the moment of truth! He lit a match and with a dramatic flare, tossed it onto the charcoal! Whoooomp!
Mortar is very porous and does not always adhere perfectly to a surface without leaving a small crack in the mortar joint between bricks. When a liquid such as water, or in this case gasoline fills that crack, it will flow into the base of the structure, such as a barbeque grill. The vapors from the gasoline that had flowed into the grill did what gasoline vapors do when they come in contact with a flame. The grill exploded!
Bricks and mortar blown into pieces, rained from the sky onto all of us who had witnessed the explosion! No one was hurt because most of the crowd and moved safely away from Joe when they saw what he was about to do. Joe was slightly injured by a fragment of the grill grazing his forehead. Nothing serious!
His grill was a mess! A few seconds before, it was a beautiful example of workmanship; something to be proud of and enjoy for years to come. Now it was just a mile of rocks! Joe had apparently never heard that in some cases, alcohol and gasoline don’t mix! Warning! Drinking and starting fires with gasoline can kill you! Whether you’re drinking adult beverages or not, do not use gasoline for a charcoal starter!
My neighbor Joe has recovered from the disaster of last year. He is now making plans to build and even bigger charcoal cooker than the last one. From the size of the storage area in the barbeque pit, I doubt that he will ever run out of charcoal lighter again!
Remember, friends don’t let friends’ barbeque drunk!
I’ve rarely been accused of over thinking a situation. My “code of the west” mentality has been good to me through the years, rescuing me many times from the temptation of unnecessary thinking! Unnecessary thinking can ruin a perfectly good plan, but no thinking at all can be hazardous to your health! A good case in point is a situation I witnessed last year.
One brilliantly blue afternoon in late spring my neighbor Joe was preparing for one of his famous cookouts. He was about to put his brand new brick and mortar barbeque grill through its paces for the first time. A beautiful charcoal grill, he had personally, to the chagrin of the brick masons, supervised every detail of the project. It was a gorgeous fireplace style grill with the chimney almost head high built of the same brick that adorned his house.
The barbeque pit featured a curved flat black steel hood for enclosed cooking; with a warming tray built into the side of the pit to keep foods from getting cold while others cooked longer. There was even a compartment built on the opposite side to house charcoal and lighter. He was understandably proud of the best barbeque grill in the neighborhood!
Festivities began early with the neighbors arriving around 2:00 pm. By late afternoon many in the crowd were already feeling the effects of the adult beverages supplied by the host, who was especially enjoying himself. Everyone by now had grown tired of listening to an endless monolog by the host about the virtues of his new grill.
The time had come to fire up the grill! There was only one small problem. With all the preparations he had made for the cookout, Joe had forgotten charcoal lighter! Not to be detoured by such a small detail, he went into the tool shed at the back of his yard and brought back a large can of gasoline. After dumping a huge amount of charcoal into the bottom of the grill, he arranged it into a perfect pyramid. The fire was supposed to burn more consistently this way Joe informed the crowd.
By now the neighbors had begun realized what Joe was about to do and started yelling at him not to use the gasoline to start the fire. Offers were made to run next door to get charcoal lighter to no avail. Joe was determined to inaugurate his grill the proper way; with a large fire! He also assured everyone that he knew what he was doing!
Joy was enjoying himself, being the star of the show as it were. He upended the can of fuel over the charcoal and kept pouring even after the briquettes had been thoroughly soaked. Now came the moment of truth! He lit a match and with a dramatic flare, tossed it onto the charcoal! Whoooomp!
Mortar is very porous and does not always adhere perfectly to a surface without leaving a small crack in the mortar joint between bricks. When a liquid such as water, or in this case gasoline fills that crack, it will flow into the base of the structure, such as a barbeque grill. The vapors from the gasoline that had flowed into the grill did what gasoline vapors do when they come in contact with a flame. The grill exploded!
Bricks and mortar blown into pieces, rained from the sky onto all of us who had witnessed the explosion! No one was hurt because most of the crowd and moved safely away from Joe when they saw what he was about to do. Joe was slightly injured by a fragment of the grill grazing his forehead. Nothing serious!
His grill was a mess! A few seconds before, it was a beautiful example of workmanship; something to be proud of and enjoy for years to come. Now it was just a mile of rocks! Joe had apparently never heard that in some cases, alcohol and gasoline don’t mix! Warning! Drinking and starting fires with gasoline can kill you! Whether you’re drinking adult beverages or not, do not use gasoline for a charcoal starter!
My neighbor Joe has recovered from the disaster of last year. He is now making plans to build and even bigger charcoal cooker than the last one. From the size of the storage area in the barbeque pit, I doubt that he will ever run out of charcoal lighter again!
Remember, friends don’t let friends’ barbeque drunk!
admin in Cooking Tips am November 17 2009 » 0 comments
About Barbecue Sauce
Tim Sousa
What would grilling or barbecue be without barbecue sauce? Either slowly cooking into the meat in a barbecue, or forming a thick tasty glaze on grilled food, outdoor cooking just would not be the same without a good barbecue sauce.
Barbecue sauces vary from region to region, and from chef to chef. If you go to North Carolina, you’d find a thin, vinegar based sauce, soaking into the thin shreds of pulled pork. In Kansas City, they like their sauce thick and sweet. If you go to Texas, you’ll find a thinner sauce than you’d find in Kansas City, and less sweet.
Barbecue sauces are usually categorized according to their base. Sauces can be based on ketchup, tomato sauce, mustard, vinegar, even mayonnaise. Depending on the base, and the preference of the cook, they can be thick or thin, sweet, sour, spicy, mild, or any combination.
A basic sauce consists of several elements, each adding another layer of flavor and complexity to the sauce. First of all is the base, as stated above, that can be tomato sauce, ketchup, mustard, vinegar, or mayonnaise. Or if you want to experiment, you can try something different. The next element is the sweetener. Usually, this is brown sugar or molasses, but you can also use fruit juice, or any other sweet flavor. The sweetener helps to take the edge of of the next flavor… sour. Lemon juice and lime juice can be added for a sour tang, or vinegar will do the trick. Aromatics, herbs, and spices add another layer of flavor to the barbecue sauce. Onion and garlic are common aromatics.
You can buy sauces at the store. You’ll probably find at least a dozen brands and flavors at your local grocery store. But nothing beats a good homemade barbecue sauce. If you want to create your own barbecue sauce, it isn’t hard. Just choose your base, and the rest of the flavors that you want, and start experimenting. A good barbecue sauce will have a balanced blend of flavors to it, sweet, sour, smoky, spicy. Just add a little bit of each ingredient at a time until you get the blend that you want. You can always add more, but you can’t take away, so just add a little bit at a time. Feel free to experiment with your sauce, people have added coffee, cola, cherries, and other ingredients that you wouldn’t think to find in a barbecue sauce. If you want, you can buy a sauce at the store, and then doctor the sauce with your own additions, to suit your own tastes.
A quick note on storage. You can store the barbecue sauce in a sealed container in your refrigerator for a few days. If you want to keep the sauce longer than that, you’ll need to learn some canning techniques, to sterilize the food and containers, and properly process the sauce.
How you use the barbecue sauce depends a lot on the sauce itself. Most barbecue sauces can be used at the table as a dipping sauce for food. But different types of sauces are used differently in cooking. Thin sauces can be used as a marinade for the meat before grilling, and can also be applied during the cooking proces. Thicker sauces, especially those with a lot of sugar should not be applied to the food until the last few minutes of cooking time, or they could burn. If you are doing a true barbecue, however, cooking the meat slowly for a long time, you can get away with putting some of the sauce on the meat at the beginning of the cooking time, as the lower temperature would be less likely to burn the sauce.
A good outdoor cookout just isn’t the same without a good, flavorful barbecue sauce. Get in the kitchen, and whip up a batch, and brush it on your steaks or chicken for an element of flavor that just screams barbecue.
What would grilling or barbecue be without barbecue sauce? Either slowly cooking into the meat in a barbecue, or forming a thick tasty glaze on grilled food, outdoor cooking just would not be the same without a good barbecue sauce.
Barbecue sauces vary from region to region, and from chef to chef. If you go to North Carolina, you’d find a thin, vinegar based sauce, soaking into the thin shreds of pulled pork. In Kansas City, they like their sauce thick and sweet. If you go to Texas, you’ll find a thinner sauce than you’d find in Kansas City, and less sweet.
Barbecue sauces are usually categorized according to their base. Sauces can be based on ketchup, tomato sauce, mustard, vinegar, even mayonnaise. Depending on the base, and the preference of the cook, they can be thick or thin, sweet, sour, spicy, mild, or any combination.
A basic sauce consists of several elements, each adding another layer of flavor and complexity to the sauce. First of all is the base, as stated above, that can be tomato sauce, ketchup, mustard, vinegar, or mayonnaise. Or if you want to experiment, you can try something different. The next element is the sweetener. Usually, this is brown sugar or molasses, but you can also use fruit juice, or any other sweet flavor. The sweetener helps to take the edge of of the next flavor… sour. Lemon juice and lime juice can be added for a sour tang, or vinegar will do the trick. Aromatics, herbs, and spices add another layer of flavor to the barbecue sauce. Onion and garlic are common aromatics.
You can buy sauces at the store. You’ll probably find at least a dozen brands and flavors at your local grocery store. But nothing beats a good homemade barbecue sauce. If you want to create your own barbecue sauce, it isn’t hard. Just choose your base, and the rest of the flavors that you want, and start experimenting. A good barbecue sauce will have a balanced blend of flavors to it, sweet, sour, smoky, spicy. Just add a little bit of each ingredient at a time until you get the blend that you want. You can always add more, but you can’t take away, so just add a little bit at a time. Feel free to experiment with your sauce, people have added coffee, cola, cherries, and other ingredients that you wouldn’t think to find in a barbecue sauce. If you want, you can buy a sauce at the store, and then doctor the sauce with your own additions, to suit your own tastes.
A quick note on storage. You can store the barbecue sauce in a sealed container in your refrigerator for a few days. If you want to keep the sauce longer than that, you’ll need to learn some canning techniques, to sterilize the food and containers, and properly process the sauce.
How you use the barbecue sauce depends a lot on the sauce itself. Most barbecue sauces can be used at the table as a dipping sauce for food. But different types of sauces are used differently in cooking. Thin sauces can be used as a marinade for the meat before grilling, and can also be applied during the cooking proces. Thicker sauces, especially those with a lot of sugar should not be applied to the food until the last few minutes of cooking time, or they could burn. If you are doing a true barbecue, however, cooking the meat slowly for a long time, you can get away with putting some of the sauce on the meat at the beginning of the cooking time, as the lower temperature would be less likely to burn the sauce.
A good outdoor cookout just isn’t the same without a good, flavorful barbecue sauce. Get in the kitchen, and whip up a batch, and brush it on your steaks or chicken for an element of flavor that just screams barbecue.
admin in Food And Drink am November 17 2009 » 0 comments
Cheap Barbecue Party Food Ideas – Get Invited to Every Party
Mark Hester
It doesn’t have to cost you a lot of money to make your barbecue memorable. Remember — most people expect burgers and potato salad. So any different food is good. And if you follow our cheap barbecue party ideas you can impress your guests for not a lot of money.
First off I must state that there is absolutely nothing at all wrong with burgers and potato salad. I love them both and all weekend griller’s BBQ parties should have a good selection of these and other basics. But just a few other cheap barbecue party food ideas during planning can save your food — and your parties — from boring repetition.
Here are five cheap and easy food ideas you can try immediately to make you next BBQ party memorable and fun:
1) One word — Condiments! Everyone has mustard and ketchup. Occasionally you see a lonely bottle of Frank’s. But for very little money or effort you can add a rainbow of taste to your table and impress your guests. Visit a specialty store or good supermarket and pick up some bottles of unusual BBQ sauces or hot sauces for the table. Do not just paint the meat on the grill — give your guests a choice on the table. Today’s BBQ and hot sauces come in a wide variety of flavors and heat levels and there is something for (almost) everyone. Consider the food you are serving and other sauces that may complement it. If you are serving chicken consider a white BBQ sauce or horseradish sauce. If you are serving fish consider a sweet Barbeque sauce or a Vietnamese or Japanese fish sauce.
2) Salsa — Not just for corn chips anymore! Several years ago salsa took over the number-one-selling condiment spot in the US from ketchup but most people still think of it as just a dip for chips or a covering for Mexican foods. Salsa is — and can be — so much more. Consider visiting a Farmers’ Market or specialty food store the morning of the barbecue and picking up a fresh salsa. Or better still,yet spend a little time the night before the party and make a batch of homemade salsa. It’s really very easy. And don’t just stick to the basic tomato/pepper salsa — be brave and try a fruit or a veggie based salsa. Choose your salsa based on the meat and vegetables you will be serving and invite your guests to cover these foods for a new taste experience.
3) It’s almost embarrassing how much good will and praise can be produced by a simple salad. As cheap BBQ party ideas go, this is one of the best. Everyone does potato and macaroni salad. Ask your friends to bring a dish and you’ll probably get 3 of each. You can impress everyone to no end by making up a colorful and easy pasta or fruit salad that not only looks great but tastes great, too. Add some items off the grill into it at the last moment for an unforgettable touch.
4) Sides — Go beyond the salad! So you’ve brought your impressive (though cheap) salad. But now think beyond to other side dishes. What springs to mind? If you are like most people – corn on the cob comes to mind. There is nothing wrong this. But to really impress your guests think of adding one or two other unusual sides that will complement the main course. And remember that sides don’t have to be just veggies. Think of the possibilities of fruits, shellfish and even meats.
5) Desserts – Why not use the fire? Okay, you gotta have a dessert. You’ll probably want something cold (homemade ice cream, maybe?) and some sweets for the kids. But since the fire is still warm why not consider really impressing your friends by making an additional dessert or two on the grill. Make homemade ice cream (always a reasonably cheap choice) AND grilled dessert to go with it and you will be considered a party god for many years.
Since most BBQ parties feature the same basic foods, these cheap party food ideas will help any weekend griller to impress their guests. Do it well and your friends will invite you to every party and beg for an invitation to yours.
It doesn’t have to cost you a lot of money to make your barbecue memorable. Remember — most people expect burgers and potato salad. So any different food is good. And if you follow our cheap barbecue party ideas you can impress your guests for not a lot of money.
First off I must state that there is absolutely nothing at all wrong with burgers and potato salad. I love them both and all weekend griller’s BBQ parties should have a good selection of these and other basics. But just a few other cheap barbecue party food ideas during planning can save your food — and your parties — from boring repetition.
Here are five cheap and easy food ideas you can try immediately to make you next BBQ party memorable and fun:
1) One word — Condiments! Everyone has mustard and ketchup. Occasionally you see a lonely bottle of Frank’s. But for very little money or effort you can add a rainbow of taste to your table and impress your guests. Visit a specialty store or good supermarket and pick up some bottles of unusual BBQ sauces or hot sauces for the table. Do not just paint the meat on the grill — give your guests a choice on the table. Today’s BBQ and hot sauces come in a wide variety of flavors and heat levels and there is something for (almost) everyone. Consider the food you are serving and other sauces that may complement it. If you are serving chicken consider a white BBQ sauce or horseradish sauce. If you are serving fish consider a sweet Barbeque sauce or a Vietnamese or Japanese fish sauce.
2) Salsa — Not just for corn chips anymore! Several years ago salsa took over the number-one-selling condiment spot in the US from ketchup but most people still think of it as just a dip for chips or a covering for Mexican foods. Salsa is — and can be — so much more. Consider visiting a Farmers’ Market or specialty food store the morning of the barbecue and picking up a fresh salsa. Or better still,yet spend a little time the night before the party and make a batch of homemade salsa. It’s really very easy. And don’t just stick to the basic tomato/pepper salsa — be brave and try a fruit or a veggie based salsa. Choose your salsa based on the meat and vegetables you will be serving and invite your guests to cover these foods for a new taste experience.
3) It’s almost embarrassing how much good will and praise can be produced by a simple salad. As cheap BBQ party ideas go, this is one of the best. Everyone does potato and macaroni salad. Ask your friends to bring a dish and you’ll probably get 3 of each. You can impress everyone to no end by making up a colorful and easy pasta or fruit salad that not only looks great but tastes great, too. Add some items off the grill into it at the last moment for an unforgettable touch.
4) Sides — Go beyond the salad! So you’ve brought your impressive (though cheap) salad. But now think beyond to other side dishes. What springs to mind? If you are like most people – corn on the cob comes to mind. There is nothing wrong this. But to really impress your guests think of adding one or two other unusual sides that will complement the main course. And remember that sides don’t have to be just veggies. Think of the possibilities of fruits, shellfish and even meats.
5) Desserts – Why not use the fire? Okay, you gotta have a dessert. You’ll probably want something cold (homemade ice cream, maybe?) and some sweets for the kids. But since the fire is still warm why not consider really impressing your friends by making an additional dessert or two on the grill. Make homemade ice cream (always a reasonably cheap choice) AND grilled dessert to go with it and you will be considered a party god for many years.
Since most BBQ parties feature the same basic foods, these cheap party food ideas will help any weekend griller to impress their guests. Do it well and your friends will invite you to every party and beg for an invitation to yours.
admin in Cooking Tips am November 17 2009 » 0 comments
How To Barbeque Fish
Cherie Gordon-Eales
Once you know how to barbecue fish the correct way you’ll love cooking and eating fish and seafood on the BBQ. Easy to cook when you know how, get out that BBQ and let’s get cooking.
First off, the best type of fish to cook on a barbeque is firm textured fish and seafood such as salmon, cod, monkfish, shrimp or lobster. Hopefully as long as you’ve prepared the barbeque properly it won’t fall apart -
Top Tips for Barbequeing Fish Make sure that the rungs on the grill are clean. There’s nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish stick.
Get that barbeque really hot. If using a charcoal grill, use plenty of charcoal to build a really good fire that will retain plenty of heat.
Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour – this is where many people make a critical mistake. You know what they say – Patience is a Virtue – or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!
As long as the fish (or any seafood or meat) is well oiled it won’t stick. Of course, it helps if you don’t prod it and move it around every 30 seconds, if you do you’ll end up with scrambled fish which isn’t much use to anyone except the cat.
Wait until the flesh is seared before turning it over.
Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage, the fish sits inside it and makes the whole turning over process child’s play.
Don’t salt anything before grilling. This will dry the fish out.
If you’re using a traditional Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to impart additional flavour.
Flavour Tip Barbeque rubs or marinades impart a delicious extra flavour when cooking your barbeque fish. I also like to paint some Thai sweet chili sauce over the fish before barbequeing, this is especially good with large prawn and shrimp and can be purchased at any good supermarket. These easy and simple ideas can help anyone learn how to cook fish on a barbeque.
Once you know how to barbecue fish the correct way you’ll love cooking and eating fish and seafood on the BBQ. Easy to cook when you know how, get out that BBQ and let’s get cooking.
First off, the best type of fish to cook on a barbeque is firm textured fish and seafood such as salmon, cod, monkfish, shrimp or lobster. Hopefully as long as you’ve prepared the barbeque properly it won’t fall apart -
Top Tips for Barbequeing Fish Make sure that the rungs on the grill are clean. There’s nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish stick.
Get that barbeque really hot. If using a charcoal grill, use plenty of charcoal to build a really good fire that will retain plenty of heat.
Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour – this is where many people make a critical mistake. You know what they say – Patience is a Virtue – or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!
As long as the fish (or any seafood or meat) is well oiled it won’t stick. Of course, it helps if you don’t prod it and move it around every 30 seconds, if you do you’ll end up with scrambled fish which isn’t much use to anyone except the cat.
Wait until the flesh is seared before turning it over.
Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage, the fish sits inside it and makes the whole turning over process child’s play.
Don’t salt anything before grilling. This will dry the fish out.
If you’re using a traditional Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to impart additional flavour.
Flavour Tip Barbeque rubs or marinades impart a delicious extra flavour when cooking your barbeque fish. I also like to paint some Thai sweet chili sauce over the fish before barbequeing, this is especially good with large prawn and shrimp and can be purchased at any good supermarket. These easy and simple ideas can help anyone learn how to cook fish on a barbeque.
admin in Cooking Tips am November 14 2009 » 0 comments
Low Carb Barbeque Sauce
Hans Dekker
Is there such a thing as low carb bbq sauce recipes? The answer is yes! You can enjoy all that barbequing has to offer with several different low carb barbecue recipes.
The main item in BBQ sauce that causes the high carb levels is of course sugar, so you should look for recipes that do not have any sugar or substitute the sugar with a substitute like Splenda. You can make your sauces sweet if you like, but not all barbeque sauces have to sweet to be delectable.
Try this one on. You will need:
1 minced onion,
Is there such a thing as low carb bbq sauce recipes? The answer is yes! You can enjoy all that barbequing has to offer with several different low carb barbecue recipes.
The main item in BBQ sauce that causes the high carb levels is of course sugar, so you should look for recipes that do not have any sugar or substitute the sugar with a substitute like Splenda. You can make your sauces sweet if you like, but not all barbeque sauces have to sweet to be delectable.
Try this one on. You will need:
1 minced onion,
1 small can of tomato sauce,
2 cups of water,
¼ cup of apple cider vinegar (one with no sugar),
¼ cup of Worcestershire sauce or soy sauce, paprika,
chili powder,
cinnamon,
cloves,
salt and pepper all to taste.
Place all of the ingredients in a medium saucepan and bring to a boil. Then lower the heat and simmer for around 15 minutes. All done and you have a low carb barbeque sauce that everyone at your dinner party is sure to love.Of course you can adjust if you are serving seafood, beef, pork, chicken or plain hamburgers.
For any barbacue sauce you will need some type of tomato product such as tomato sauce, ketchup, or a combination of tomato puree and tomatoes. Then all the other ingredients are pretty much taste.
You can add onions, green pepper, red pepper, jalapeno peppers, orange juice, pineapple juice, Worcestershire sauce, soy sauce or anything else to enhance the flavor and aroma of your barbeque sauce. But, to keep it low in carbs stay away from sugar or any items that have sugar added. Some ketchup’s have sugar added, so be sure to read the label before you purchase the items to prepare your BBQ sauce.
Enjoy your low carb cookout!
admin in Recipes am November 14 2009 » 0 comments
Barbeque Smoker Maintenance
TC McRae
Barbeque smoker maintenance is sometimes low on the priority list because many of us that live in the northern part of the United States hate to think of the end of the barbeque season. The smoker barbeque season does come to a close at about the end of October. It’s prudent to think about how we will store the smoker until next season.
Many of us “Q” aficionados have a lot of money invested in our smokers. A good smoker barbeque chef will always take care of that investment by executing the proper steps for maintenance of the smoker.
I know that a number of barbeque chefs continue to cook during the cold weather but I’m not one of them. It’s not my idea of a good time to be outside checking the smoker when the temperature is in the teens and twenties. That said, inspect your smoker and do a little preventive maintenance by following these steps.
First, make sure that it is clean. This should be done as a matter of a good home maintenance practice but, if you have not, clean it out. Be especially vigilant to look out for any large accumulations of grease. If found, clean them out. To prevent this in the future be sure to use drip pans when cooking.
Never let ashes stay in the smoker. Always remove ashes once they are cool. This is another practice that should take place every time the smoker is used. If the ashes get wet it will cause the formation of an alkaline solution that reacts with metal damaging the smoker. Wet ashes will cause premature death of any smoker. If ashes remain use a vacuum to clean them out before putting the smoker away.
Check the smoker for dings, gouges, scrapes, and scratches. If compatible with your smoker, sand the area and use a little high temperature paint to repair (on the outside of the smoker only). Do the same for rusty areas.
Lubricate any hinges, wheels, doors with a little WD40 lubricant. Tighten any bolts or screws that have come loose over the season.
Finally, use a cover for you smoker, especially if it is stored outside. If you don’t have one, make one from some tarp material and make sure that it is tied down securely. The wind can get pretty blustery during the cold weather months.
If you do these simple preventive maintenance steps, next years barbeque season will have one less worry for great smoked “Q” cooking.
Barbeque smoker maintenance is sometimes low on the priority list because many of us that live in the northern part of the United States hate to think of the end of the barbeque season. The smoker barbeque season does come to a close at about the end of October. It’s prudent to think about how we will store the smoker until next season.
Many of us “Q” aficionados have a lot of money invested in our smokers. A good smoker barbeque chef will always take care of that investment by executing the proper steps for maintenance of the smoker.
I know that a number of barbeque chefs continue to cook during the cold weather but I’m not one of them. It’s not my idea of a good time to be outside checking the smoker when the temperature is in the teens and twenties. That said, inspect your smoker and do a little preventive maintenance by following these steps.
First, make sure that it is clean. This should be done as a matter of a good home maintenance practice but, if you have not, clean it out. Be especially vigilant to look out for any large accumulations of grease. If found, clean them out. To prevent this in the future be sure to use drip pans when cooking.
Never let ashes stay in the smoker. Always remove ashes once they are cool. This is another practice that should take place every time the smoker is used. If the ashes get wet it will cause the formation of an alkaline solution that reacts with metal damaging the smoker. Wet ashes will cause premature death of any smoker. If ashes remain use a vacuum to clean them out before putting the smoker away.
Check the smoker for dings, gouges, scrapes, and scratches. If compatible with your smoker, sand the area and use a little high temperature paint to repair (on the outside of the smoker only). Do the same for rusty areas.
Lubricate any hinges, wheels, doors with a little WD40 lubricant. Tighten any bolts or screws that have come loose over the season.
Finally, use a cover for you smoker, especially if it is stored outside. If you don’t have one, make one from some tarp material and make sure that it is tied down securely. The wind can get pretty blustery during the cold weather months.
If you do these simple preventive maintenance steps, next years barbeque season will have one less worry for great smoked “Q” cooking.
admin in Cleaning Tips And Tools am November 13 2009 » 0 comments
Why Buy a Brinkmann Gas Barbeque?
David T Smith
The Brinkmann Corporation is well known for its line of barbeques, smokers, camping equipment, and much more in the world of outdoor recreation, camping and sporting goods. They are based in Dallas, Texas and have been in the business of supplying families with outdoor fun for 30 years. CharmGlow grills are also part of the Brinkmann gas barbeque family; CharmGlow grills are sold at Home Depot.
You can find a Brinkmann gas barbeque in any size to fit your grilling space and budget. And just because the Brinkmann gas barbeque is less expensive doesn’t mean it is not a great product. The Brinkmann gas barbeque was one of three mid-priced grills rated, as a solid choice from a top consumer rating’s magazine. They test not on the basis of manufacturer, but on the product itself. They performed well on tests that judged how easy it was to use the grill, how it grilled and how evenly cooked the food was.
There have been independent reviews that have found issue with the Brinkmann gas barbeque, saying it lacks durability. Most of these grills come with 2-year warranties on the parts that break down the most, so if yours does have a problem you can get the part replaced at no charge. The customer service department at Brinkmann is constantly improving its customer service making repairs easier, too.
The Brinkmann gas barbeque line starts with a 3 burner heavy duty gas grill that features an electronic ignition switch, fold down side tables, 45,000 BTUs, over 600 square inches of cooking surface, a warming rack and two accessory racks for your barbeque tools. The Pro Series 4 burner model has the look and performance of a professional grade grill. It also has a cooler with a stainless steel lid to for safely storing your prepped food or for refreshments for the busy chef.
The Pro Series 6 burner model can handle up to 90 pounds of food over a cooking area of more than 800 square inches and includes a rotisserie. This Brinkmann gas barbeque model also has heavy-gauge stainless steel cooking grates.Some grill owners and reviewers prefer the stainless steel grates as they may last longer than the porcelain covered steel grates that you will find on many models.
The Brinkmann gas barbeque line can be found at various outlets, they manufacture models for Wal-Mart, Home Depot and others. In addition to their line of regular gas grills, they sell a popular line of smokers and other grilling products. They have cookbooks, spices, grilling accessories such as a rack for grilling ribs and grilling tools and covers to keep your barbeque grills protected from the elements.
If you are shopping for a good solid quality grill at an economical price, the Brinkmann gas barbeque line will have a grill that you not only can afford, but it will look great and do a good job of cooking your food. You will have the backing that comes from Brinkmann’s 30 years of producing quality outdoor recreational supplies.
The Brinkmann Corporation is well known for its line of barbeques, smokers, camping equipment, and much more in the world of outdoor recreation, camping and sporting goods. They are based in Dallas, Texas and have been in the business of supplying families with outdoor fun for 30 years. CharmGlow grills are also part of the Brinkmann gas barbeque family; CharmGlow grills are sold at Home Depot.
You can find a Brinkmann gas barbeque in any size to fit your grilling space and budget. And just because the Brinkmann gas barbeque is less expensive doesn’t mean it is not a great product. The Brinkmann gas barbeque was one of three mid-priced grills rated, as a solid choice from a top consumer rating’s magazine. They test not on the basis of manufacturer, but on the product itself. They performed well on tests that judged how easy it was to use the grill, how it grilled and how evenly cooked the food was.
There have been independent reviews that have found issue with the Brinkmann gas barbeque, saying it lacks durability. Most of these grills come with 2-year warranties on the parts that break down the most, so if yours does have a problem you can get the part replaced at no charge. The customer service department at Brinkmann is constantly improving its customer service making repairs easier, too.
The Brinkmann gas barbeque line starts with a 3 burner heavy duty gas grill that features an electronic ignition switch, fold down side tables, 45,000 BTUs, over 600 square inches of cooking surface, a warming rack and two accessory racks for your barbeque tools. The Pro Series 4 burner model has the look and performance of a professional grade grill. It also has a cooler with a stainless steel lid to for safely storing your prepped food or for refreshments for the busy chef.
The Pro Series 6 burner model can handle up to 90 pounds of food over a cooking area of more than 800 square inches and includes a rotisserie. This Brinkmann gas barbeque model also has heavy-gauge stainless steel cooking grates.Some grill owners and reviewers prefer the stainless steel grates as they may last longer than the porcelain covered steel grates that you will find on many models.
The Brinkmann gas barbeque line can be found at various outlets, they manufacture models for Wal-Mart, Home Depot and others. In addition to their line of regular gas grills, they sell a popular line of smokers and other grilling products. They have cookbooks, spices, grilling accessories such as a rack for grilling ribs and grilling tools and covers to keep your barbeque grills protected from the elements.
If you are shopping for a good solid quality grill at an economical price, the Brinkmann gas barbeque line will have a grill that you not only can afford, but it will look great and do a good job of cooking your food. You will have the backing that comes from Brinkmann’s 30 years of producing quality outdoor recreational supplies.
admin in Shopping And Product Reviews am November 06 2009 » 0 comments