Georgia Tech Hot Dog Cast Iron logo Branding Grill Iron Accessory Review
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What is the overriding key to cooking great tasting fish outdoors?
Before cooking fish outdoors you really should ensure that you buy yourself the freshest fish available.
Where to buy your fish
If you have a local fish market then this will probably be the best place to go because they have a high turnover and so you're most likely to get really fresh fish. Of course if you live near the sea then buying it off the boat will be unbeatable. But all said and done most of us have to rely on the local supermarket so checking with the staff that the fish is really fresh is a must; getting to know the fish counter staff is the key that best assures good advice.
So, how much fish should you buy and what should you look for?
When buying fillets for a group aim for a third to half a pound of fish per person. When looking at whole fish what you're looking for is:
fresh fish that is bright and shiny, not dull;
fish that has gills that are pinky-red and wet;
fish that have a body that when prodded retains its shape and feels firm;
fish that have clear bulging eyes, not cloudy [albeit a Herring's eyes will be red];
fish that smells of the sea; if it smells fishy then beware.
When buying fresh fish fillets or steaks these should be moist and without any brown or yellowy discoloration;and
if the flesh is separated out or its spongy then its unlikely to be fresh
How to store your fish
Keeping your fish fresh both before you've cooked it and after is essential; here's how best to do this:
Crustacea in shells, like Mussels, oysters and clams must not be frozen, but they last for 2-3 days if kept on ice in a refrigerator.If you put hem in a container ensure that it is well ventilated. Don't put them in fresh water, salted water is best. They should be eaten within a few days of buying them.
Keep the fish frozen if you purchased it frozen and look at your refrigerator instructions for the recommended maximum time for keeping fish in the freezer; but my advice is the shorter the better;
Unfreeze your fish only when you are ready to use it. Never cook unfrozen or partially unfrozen fish.
When cooked always either wrap cooked fish in moisture proof paper or keep it in an airtight container.
12 tips on how to bbq great tasting fish outdoors
Barbecuing fish is straightforward and the tastes are wonderful, it just takes a little care and the right equipment; the ideal piece of kit is the Bayou Classic Cypress Series ceramic grill. This grill can be used not only to bbq but also to smoke, grill or bake.
Dependent on the fish you can decide whether to fillet the fish or not; its your call;
Before barbecuing, marinate the fish using your preferred mix of dry herbs, spices, salt, pepper, onions, lemon, lime, garlic, honey, whatever. Fish is really chef-friendly as it doesn't take as long as meat to marinate so do it about 1 hour ahead of cooking. Remember also that herbs & spices can be rubbed into the flesh just before grilling.
If you're after that smoked flavour the simple way to do this is to toss a handful of chips directly on the charcoal just before adding the fish; if you're using the Ceramic grill then this is a whole new ball game with smokey flavors unlimited;
Make sure that you heat up the grill before starting to bbq and don't let it get it too hot, a medium-hot is fine; and don't start cooking too early before the required heat is attained.
Butter the entire fish before barbecuing if it hasn't been marinated;
Place the fillets scales down across the grill; this will help keep your fish from sticking;
Cooking fish is an art. Remember that fish is delicate but that it is easy to cook providing you remember that it doesn't take long to cook and that if cooked too long it will get tough and lose both its flavor & moisture; so take care. Remember, its not the weight of the fish but the thickness of the fish that determines how long you should cook it. The guidelines for how long to cook fish is to calculate 5 minutes per centimeter or 10 minutes per inch of thickness in the thickest part of the fish.
Handle your fish as little as possible, fish easily falls apart;
Use a well oiled griddle then use a fish slice to turn your fish; don't use thick spatulas;
BBQ your fish hot & fast; this way its cooked well without loss of moisture;
barbecued fish is cooked as soon as the centre of the fish is opaque. Take care if there is a large difference in the thickness of the fish as some parts will be undone and others over cooked if the whole fish is cooked as one unit; its best, if there is variance in the size of the fish to cut it into steaks of equal thickness;
Remove the fish from the grill as soon as the inside turns opaque. Never leave the fish on or near the hot grill once its cooked; place it on a warmed plate and serve as soon as possible
See Also : Discount Barbecue Tools & Accessories Store - Grill Basket Reviews - BBQ Tips for All Holiday
Minnesota Wild Tailgate Barbecue (BBQ) Grilling Apron Review
Minnesota Wild Tailgate Barbecue (BBQ) Grilling Apron Feature
- Officially Licensed team apron (mitts sold separately)
- Features your favorite team's name and logo
- Matching Trim and Straps
- 100% cotton
- APRON
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Every year in Kansas City, MO a hundred thousand people flock to the prestigious American Royal barbecue competition to eat, drink, and listen to live music with the fantastic aroma of barbecue smoke in the air. Over the course of 3 days, around 500 teams from all over the world will compete in what has become known as the World Series of barbecue. If you've ever been to one of these as a competitor or a spectator, then you know what I'm talking about. I've had the pleasure of competing in the American Royal and I can't describe to you the incredible feeling of having your name called when award winners are being announced. It truly is the highest honor in barbecue competitions.
If you are reading this article, you are no doubt a lover of barbecue. Perhaps you compete on a team, or maybe you just like to grill burgers in your back yard. Maybe you have tasted fantastic slow smoked barbecue in a restaurant and wondered how it is done. What if I was to tell you that the champions of barbecue competitions are regularly turning out barbecue that tastes better than ANY barbecue you've ever had in a restaurant? And what if I was to tell you that you could learn to cook this way too? Imagine what it would be like to be able to prepare barbecued ribs that fall off the bone, smoky chicken that melts in your mouth, amazing pulled pork and juicy beef brisket for family and friends that would absolutely blow them away! I'm telling you it can be done and your barbecue parties will never be the same again! You'll be taking barbecue to a whole new level!
Here are some secrets and tricks used by the champions that you can begin using yourself:
Make sure the temperature in your smoker runs at about 225 degrees. Keep it as close to this as possible. This is particularly important with beef and pork. Chicken and turkey tend to do better at 275-300 degrees.
Use a rub first before putting your meats in the smoker. There are some great rubs available that you can buy or you can make a basic rub using kosher salt, black pepper, chili powder, onion powder, garlic powder and brown sugar. Experiment and make your own secret rub!
Before applying the rub, spread a very thin coating of plain yellow mustard on pork shoulders and ribs. This does several things: Helps the rub to stick, helps form a nice flavorful crust on the meat, and can even help tenderize the meat because of the acids in the mustard. Don't worry if you don't like mustard. I promise you will not taste it!
When smoking chicken and turkey, you will get much juicier and more flavorful results if you soak them in a brine solution first. Simple brine is made with a cup of kosher salt dissolved in a gallon of water. Use this salt to water ratio to make enough brine for the amount of poultry you are soaking. Chicken should be brined for a couple of hours and turkey can be brined overnight. Just be sure to rinse the brine off and pat the poultry dry before you apply your rub. And also make sure the brine is ICE COLD!
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RubberMaid #G100-12 BBQ Grill Brush Review
I was able to find this brush locally at Ace Hardware. A steal compared to comparable brushes. I do wish it were longer, but for the price, I'll deal with that. I also like that it's BRASS bristles for my Weber SS grates...so many brushes (even Weber's) use SS now which are harsher than the brass.
RubberMaid #G100-12 BBQ Grill Brush Feature
- RubberMaid #G100-12 BBQ Grill Brush
- RUBBERMAID, S.P.D.
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There are different kinds of ribs that are ideal for grilling. One of the best Tips for grilling Ribs is to know what kind you want. Do you prefer pork or beef? Do you want baby back, spareribs, or short ribs? It can be quite tricky to cook ribs on your own but with good preparation and enough practice, you can master the art of grilling ribs in no time.
The following are useful Tips for grilling Ribs:
1. Marinate the ribs overnight. This adds flavor and tenderizes the meat. Make sure to keep the marinade thin and sugar-free because sugar and thick sauces will not seep through the pores of the meat.
2. Prep the grill. One of the most important Tips for Grilling Ribs is to clean the grate of the grill with a wire brush to prevent the ribs from sticking. Using a brush or a folded up piece of paper towel held by tongs, dip it in vegetable oil and rub it over the grill grates. Turn on the grill's center burner, close the lid, and heat to a temperature between 200o F and 225o F.
3. Place the ribs on the grill and cook them over lowest possible heat to soften the meat. This is a cooking method called "low and slow," which is one of the best Tips for Grilling Ribs. To add moisture and flavor to the meat, baste the ribs with a light sauce during cooking.
4. Refrain from unnecessary opening of the lid as this lets the heat and smoke to escape and interrupt the cooking procedure.
5. Cooking might take about 3-5 hours depending on the thickness of the meat. Check to see if the ribs are done. A fork or toothpick should slide smoothly into the meat.
6. When the ribs are done, brush on a coat of barbecue sauce. Flip the meat and brush the other side. Cook the meat for about five minutes on each side to caramelize the sugars in the sauce.
7. Let the meat stand for a few minutes and then enjoy!
These Tips for Grilling Ribs are sure to help you cook the perfect meat without ever leaving your home.
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These pork grilling tips framed by barbecue devotees will definitely help you to become the local bbq hero. Pork grilling is a tough job, as it requires continuous supervision regarding temperature and heat. Moreover, this collection of pork grilling tips includes many other intricate details that play an important part in bringing out its taste.
- The most important among the tips you should consider while buying pork chops and steaks is that it should be at least 1" thick, in fact the more the better. This is because the high heat can cook the leaner pork chop before the right time and overcooking will result in drying them out.
- If you choose to grill leaner cuts then make sure there is enough seasoning, marinating or oiling as this helps to keep it moist.
- One important tip to remember is to oil the grill before the bar-b-q, as it checks sticking of the meat onto the grill.
- Our pork grilling tips lists a meat thermometer as one of its most important devices. It should be inserted in the middle of the meat for a proper result. With the thermometer, you should make sure that the internal meat heat is between 145 degrees to 155 degrees immediately after taking it off the grill. If it is a ham, make sure the temperature is not less than 160 degrees.
- Pork grilling usually requires roasting each side in high heat for 2-3 minutes and then cooking for some time on medium heat. Here, the former creates a juicy crust and the latter hinders the burning of the external part.
- Regarding cooking pork ribs, the best advice would be to cook it slowly on indirect heat; but boiling is a big "no no."
- The ribs should only be sauced just before the last 10 to 20 minutes of grilling, since bbq sauces contain sugar, which may lead to its burning.
- Another good idea would be to avoid using forks to turn the meat around while grilling, as it dehydrates it.
Pork grilling tips may be many in number, but are easy to follow. Moreover, the effort never goes to waste when it comes to taste.
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Wednesday, July 21, 2010
Charcoal Companion Pig Tablecloth Weights, Set of 4
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Tablecloth,
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Charcoal Companion Pig Tablecloth Weights, Set of 4 Review
Charcoal Companion Pig Tablecloth Weights, Set of 4 Feature
- Stainless Steel clips hold securely
- Whimsical flip-flop design
- Package/4 weights
- Model number: CC5098
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Camp Chef BB-90BAG BBQ Box Carry Bag for Model BB-90L Review
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Green Bay Packers Tailgate Barbecue (BBQ) Grilling Apron NFL Review
Green Bay Packers Tailgate Barbecue (BBQ) Grilling Apron NFL Feature
- Officially Licensed team apron (mitts sold separately)
- Features your favorite team's name and logo
- Matching Trim and Straps
- 100% cotton
- APRON
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The fact that you are a hard core veggie should not put you off the delights of having your food grilled. You can have great bbq vegetarian meals that are healthy and unbelievably tasty at the same time. All you need to do is make the appropriate preparations, which are not time consuming or costly in any way.
The most essential step towards creating a bbq vegetarian fantasy is to choose the right vegetables. As a veggie you probably know the taste of most of them, but it is still useful to have in mind which ones have the best taste when grilled. The majority of vegetables are greatly enhanced by being grilled or barbecued, some becoming very sweet and extra delicious; one example of this is the humble carrot. The onions are a real classic, but the peppers are superbly tasty as well. The sliced zucchini will be even tastier when grilled. Some people find the grilled tomatoes also quite good, but you should have in mind that they loose most of their juices and their natural sweetness through this cooking process.
All the vegetables you pick for your bbq meal should stay in a marinate mixture first. There are numerous ways of preparing these mixes and that can be found on the specialized bbq recipes websites. Many people share their culinary experiences there and you can get tested and approved ideas. Usually you will need some water, oil, salt and spices such as pepper, but you can add other ingredients such as some Tabasco sauce to make the mix spicier. To give your BBQ vegetarian meal the best taste, dip the vegetables in the marinate mixture, cover the container with foil and leave it like that for an hour or two.
One thing to remember if you are not a vegetarian is to cook the vegetables in a separate part of the barbecue or even separate barbecue all together to preserve the delicious taste of the vegetables. The vegetables provide a great contrast in taste and color to the meat. Variety can also be provided by a well stocked salad selection and don't forget the dressings to complete your barbecue.
There is no reason as a vegetarian to miss out on the great taste of barbecued food and the fun times to be had at a party with a barbecue. Introduce your friends to the joys of barbecued vegetables and expand their culinary horizons.
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grilling is an art, no doubt about it. Burnt burgers, charred steaks and oh yes...raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill - it's either burnt or raw. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
Tip #1 One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces. In this way the chicken is moist and tender with a pleasant smoky flavor. This also prevents fire flare ups because the sauce is generally the actual culprit of these flare ups. It's the sugar in the sauce that causes the burning. When you put it on near the end of the cooking time, it won't burn.
Tip #2 In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice. You can use almost anything other than wine for basting. Wine will cause the chicken to dry out and depending on what type of wine can even cause a bigger fire to occur.
Tip #3 The sugars in many sauces are often the cause for burning. Rubs are a great way to season your chicken without the risk of burning. There are many rub varieties to have a different rub almost every day of the summer.
Tip #4 Use a meat thermometer. This is particularly important for chicken because raw or undercooked poultry can be extremely dangerous. To make sure your chicken is perfectly cooked, not overdone nor undercooked; try the voice alert remote thermometers for ease. These handy gadgets tell you when your chicken is almost done so you can place the sauce on at the right moment. The voice alert also enables you to enjoy time outside without having to hover over your grill.
Tip #5 Marinades offer the best of both worlds. Marinating your chicken before you grill allows your flavor to permeate the meat and it'll be moist and juicy - perfectly grilled chicken! The there are many marinades out on the market today that keep your chicken moist throughout the grilling process.
With all of these handy tips and gadgets, perfectly grilled chicken is right around the corner. Happy Barbequing!
Tags : Discount Barbecue Tools & Accessories Store Buy Natural Gas Grills
Wednesday, July 14, 2010
University of Arkansas Razorbacks Logo Oven Mitt and Logo Potholder Set for Kitchen Tailgating or Barbecue Pot Holder College NCAA Licensed Kitchen Tailgating Accessories make Great Unique GIFT IDEAS for HIM or HER, College Students Fans Men Ladies Woma
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University of Arkansas Razorbacks Logo Oven Mitt and Logo Potholder Set for Kitchen Tailgating or Barbecue Pot Holder College NCAA Licensed Kitchen Tailgating Accessories make Great Unique GIFT IDEAS for HIM or HER, College Students Fans Men Ladies Woma Review
University of Arkansas Razorbacks Logo Oven Mitt and Logo Potholder Set for Kitchen Tailgating or Barbecue Pot Holder College NCAA Licensed Kitchen Tailgating Accessories make Great Unique GIFT IDEAS for HIM or HER, College Students Fans Men Ladies Woma Feature
- Durable Nylon Surface With Highly Detailed Logo
- A Unique Christmas Gift Idea!
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Weber 6449 Style Kabab Set Review
Similar to the Weber 6453 Style Rib Rack, this kabob set is something you'd really only get as a gift for someone, or if you happen to be a fan of the Weber brand and Style series.
You're paying a relatively big premium over the Weber 6405 All-Purpose Kabob Set, and losing a kabob slot. But, you also receive one of the nicest looking kabob sets around, and it comes in a very nice full color box that looks nice as a gift and would be easy to wrap.
The two-prong design on the skewers is really very good. They do a better than average job of keeping your food from spinning around randomly, when you're turning them. The Weber logo on each skewer is a nice touch, but they'll most likely turn brown by the time your kabobs are ready, and they're kind of a pain to keep clean.
The wide handles on either side of the rack make it very easy to take your kabobs from the grill to your table, but like the rib rack, it will be extremely hot (especially if you're cooking with direct heat). You have to be very careful about where you put the rack, because it retains heat quite well.
You may notice in one of the pictures, the person holding the rack has two Weber Barbecue Mitts. Take it from someone who learned the hard way: you should have two of them, too. Depending on your tolerance for heat, you've got about 20 - 30 seconds to get from the grill to your destination with those mitts, before things start getting painful. Don't even try it with regular oven mitts, unless your table is directly next to your grill.
Personally, I don't mind paying a little more for the double skewer design and the look of the Style series. The only drawback is that Weber doesn't offer additional skewers in a retail pack. I'd love to have about 10 more, so I could really keep a cookout with kabobs going. More likely than not, I'll give them a call and see if I can buy them from their parts department, and update this if they're willing to sell the skewers separately.
Weber 6449 Style Kabab Set Feature
- Weber® stainless-steel kabob set
- Stainless steel rack makes transporting skewers to and from the grill easy
- Two-prong design keeps food from rotating
- Set of 5
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Sunday, July 11, 2010
Purchasing Commercial Cookers - Some Useful Tips
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Commercial,
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The most prominent upgrade in shopping style in the past ten years has been the increased use of internet transactions with its improved reliability, trustworthiness and availability. The variety of resources available online is superb. For example, if you are sourcing for the most desired commercial cooker, it will list a range which suits different needs. Anything you may find in any shops can be found on the internet. Some market gurus suggest that you can pay less than eighty percent for a product by shopping online.
In order to pinpoint the best commercial cooker, we must comprehend the stress and tear of the cooker. The word commercial indicates that its usage will be high to generate profit in restaurants and other eating outlets. Hence, commercial cookers are under heavy duty usage every day. Therefore, it must be durable under such circumstances and not deteriorate like standard home cooker.
The cooking capacity of the commercial cooker is also very important. For example, when it is used in a busy restaurant, then it must be able to cook at a rate of more than four sets of hamburgers at any instance. There exist a large amount of pressure on fast food, hence the cooker should be larger than standard equipment.
Searching for cooking equipment currently available in the market is now very easy with the internet. Every detailed information, specifications and readily available type can be sourced from the distributor's homepage. All you have to do is browse through the wide range of collections, select the required one and place your order online. It eliminates any doubts or the issue of having paid more for a particular item than its actual worth.
Recommendation For Purchasing Online
It is wise to verify the physical dimensions of the cooking equipment at the shops prior buying them online. This way you can match the cooking set that is up to your expectation. It is recommended that you visit a retail outlet to select the particular model and collection before you search the online source for the exact item that you want.
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Weber 6432 Silicone Basting Brush Review
Folks, this is a heavy brush and it is a good brush! I, like many others have use either a nylon or plastic-ish sort of brushes for years and was just a bit leery of "silicone." My goodness, resistance to change is certainly a sign of getting older I suppose, but it is also a big time impediment when it comes to doing things better and easier. This basting brush is oh so much better than the ones I was using before...both on the grill and in the oven.
This is a very reasonably priced well built tool and it is big and heavy. I've no doubt that if the circumstances were right, you could use it as some sort of defensive weapon. But of course that is not what you buy it for. You buy it to slather stuff on other stuff so that it will taste better when you eat it. This brush more than fulfills its calling in life. It allows a smooth flow and allows you to regulate the amount of what ever it is you are smearing on your food as you cook. As a big time plus for me, you can put this thing in the dishwasher. That may not seem like much, but cleaning one of the old type basting brushes could be a real pain and a bit time consuming...they certainly were not built for dishwashers, which since I am the official dishwasher in our household, is quite at the top of my list of things I want and this has made my life much easier.
I like Weber products; buy them when ever they are available, and I certainly have not been unhappy with this purchase. Unless I do something real stupid, which does happen now and again, this brush should last me for years! I may quite well put this item in my will.
Grilling tip for you: I bought this as a replacement brush for the one I have had used for a couple of years. I found that if you become distracted and lay the basting brush...any basting brush, over the open flames of a grill and leave it there, it will burn. This causes a horrid mess and the smell is not pleasing. When grilling, you got to keep your head in the game and let others yell at the dogs.
Don Blankenship
The Ozarks
Weber 6432 Silicone Basting Brush Feature
- 12" long
- Stainless steel
- Silicone bristles
- Dishwasher safe
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Buffalo Sabres Tailgate Barbecue (BBQ) Grilling Apron Review
Buffalo Sabres Tailgate Barbecue (BBQ) Grilling Apron Feature
- Officially Licensed team apron (mitts sold separately)
- Features your favorite team's name and logo
- Matching Trim and Straps
- 100% cotton
- APRON
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With barbecue season just around the corner it is always great to have a few helpful tips. barbecues need to be fun, fancy, and simply irresistible for every single person that attends.
If you are the host of a barbecue it is important that there is a good menu, you don't want to serve the same old hamburgers and hot dogs. Make certain that you purchase good cuts of meat to have a good tasting meal. It would be a good idea to drop into your local butcher or maybe talk to the worker in the meat department of your local supermarket. You should have some marinade, barbecue sauce, or maybe a seasoning blend, something that you have used before and have trust in. Offer side dishes with you barbecued meats such as chips, baked beans, potato salads, macaroni salad, vegetables from the grill, salad, or raw veggies and dip. You guests may offer to bring along some food also.
When having a successful barbecue you should have the proper tools. By having the right tools for the job it will make your job as chef easier. Be certain that you have everything that you need to cook with before firing up the grill, this will prevent you having to run back and fourth between house and barbecue.
You must have lots of drinks when you have a barbecue, it will be summer weather and people get thirsty. Lemonade, water, beer, soda, mixed drinks, are a few good drinks to offer. Your guest should offer to supply their own liquors or beer.
Try to have a laid back setting have your guest feel warm and welcome. Be chatty, talk, and make sure that all guests know one another. After the barbecue clean up quickly, then take some time to mingle. After the evening is over thank your guests for the great time and mention that you would love to have them back again.
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Camerons Products Smoke 'n Fold Thermal Blanket Review
Camerons Products Smoke 'n Fold Thermal Blanket Feature
- Made out of Heavy Duty Nylon With A Space Age Thermal Liner Which Insulates Your Smoke 'n Fold Smoker From the Cold and Wind Ensuring That Your Smoker Maintains a Constant Temperature
- Velcro Closures on Front Allows For Complete Access To The Front Or Just The Wood Chip Door
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Thanks To : Discount Barbecue Tools & Accessories Store BBQ Tips for All Holiday
Sunday, July 4, 2010
Time-Tested Methods For Cleaning Your Barbecue Grill Grate
Labels:
Barbecue,
Cleaning,
Methods,
TimeTested
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Food cooked on a barbecue grill has a very special taste all of its own. That's one of the reasons so many people enjoy cooking outdoors. Can't you just taste those savory steaks, chops, and burgers seared over an open fire? Unfortunately though, as with any type of cooking, when the meal is finished, there's still clean-up that needs to be done. Cleaning your barbecue grill grate can be a really tough task which is why a lot of people don't bother cleaning theirs at all. However, if you prefer to cook on a clean surface, you're probably looking for tips on how to do the job easily.
One tool that comes in handy for cleaning a grill grate is a wire brush. There are those that advocate doing nothing more than thoroughly brushing the loose deposits on grate services with a brush, both after cooking and again prior to cooking the next time. Although this obviously isn't going to disinfect the surface like cleaning products will do, there is little risk of bacteria due to the heat of the flames. It will help if you also coat the grill surface with oil or cover it with cooking spray every time you're getting ready to use it, because the coating will make food particles easier to remove.
You may already know how well white vinegar works in cleaning the windows in your home, but did you ever realize that you can also use it to clean your grill? You will need a spray bottle, two cups of white vinegar, and two cups of water. Shake the bottle to mix the liquids well. Thoroughly saturate both sides of the grill grate with the mixture and allow to dry for 10 minutes. Using a wire brush or a folded square of aluminum foil, you can scrub the grates to take off any remaining residue. You will not need to rinse the grates following this procedure.
The maker of the highly-recommended Weber barbecue grills recommends turning your grill onto its highest setting which will burn off any residue. Keep heating until smoking stops. This can be done either prior to or following grilling. For extra spot cleaning, use a wire brush.
Cleaning the grates on your barbecue doesn't have to be a long, tedious job, and you don't need any harsh chemical products to get the job done. The key is in cleaning the grill using one of the methods listed above after each use. After all, if you don't allow a lot of build-up to accumulate, you'll be able to keep your grates looking clean and sanitary.
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By cooking with herbs, you can make even simple dishes taste like a chef prepared them. While it's pretty easy to cook with fresh herbs, there are a few tips that will help you get the most flavor. Once you get the hang of it, you will enjoy cooking with herbs... and may even start your own garden!
Tips for Cooking with Fresh Herbs:
Fresh herbs are more delicate than dried and can lose their flavor if cooked too long. To enjoy the most intense flavor when cooking with fresh herbs, you can add them towards the end of the cooking process. You can also add some of the herbs freshly chopped to your food when you are finished cooking, and save some for garnishing the plate as well. Since drying herbs concentrates the flavor, you need to use more fresh herbs in your recipes. A good rule is to use one tablespoon of fresh herbs for every teaspoon of dried herbs called for in a recipe.
Fresh herbs can lose their flavor quickly and need to be used as soon after harvesting as possible. For the best flavor when cooking with herbs that are fresh is to grow your own. If you use store bought, look for plants lthat still have their bright green color and do not look wilted. The fresher they look, the better flavor they will have.
Cooking with herbs that have large leaves, like basil, is easy because the leaves can be torn and tossed into a sauce, soup or salad. Another method of cooking with herbs that have large leaves is to chop the leaves in a method known as chiffonade. This is not difficult and creates pretty strings that can be added to your recipe or tossed in for pretty color and flavor.
Tips for Cooking with Dried Herbs.
Dried herbs are stronger than fresh because their aromatic oils are concentrated when dried. You need to use less dried than fresh herbs, you want to bring out their flavor and aroma.
A good way to release the flavor of dried herbs is to add some to the oil in your pan before sautéing your meat or vegetables. Another trick is to soak them in the liquid that will be used for your cooking. When making your own salad dressings, it's a good idea to prepare them in advance (at least 15 minutes) to allow time for the flavor to infuse with the oil and other ingredients in your salad dressing or marinade.
Dried herbs are also best when crushed a little in a mortar and pestle or rolled a little in your hands before adding to your food for cooking. Slightly crushing and breaking up the dried herbs will release their oils and add much more flavor when cooking with herbs.
Whether you are using dried or fresh, you want to be sure to store you herbs in a way that protects their delicate flavor and aroma. Fresh herbs need to be used as quickly as possible. Herbs can be store with their stems in a little water, placed in bags or wrapped in moist paper towels and kept in the refrigerator for a few days.
Dried herbs from your grocery store are best used within about 6 months for optimal flavor, while those from your own home herb garden will last much longer. The best flavor will come from your own home garden that you have harvested and dried yourself. If you use store bought herbs, be sure to check the expiration date and look for the freshest possible.
Learn how to cook with fresh herbs from your own garden.
Thanks To : Discount Barbecue Tools & Accessories Store BBQ Tips for All Holiday - Grill Basket Reviews -
Thursday, July 1, 2010
Organising a Summer Party - Barbecue Grill Tips
Labels:
Barbecue,
Organising,
Summer
Image : http://www.flickr.com
Whether you are organising a summer party for the office or planning an outdoors event, you could be one of the thousands of people who opts to hire a barbecue grill for the day. If, however, your budget does not extend to hiring a professional barbecue chef to operate the grill, here are five quick tips on getting the best from your grill and ensuring you get the best possible culinary results.
1. Think safety
The typical modern barbecue for commercial events is gas-fired and the cylinders are a potential hazard. Be sure to check them visually for any signs of damage, ensure they are safely secured in an upright position during use, and don't attempt to refill them yourself without adequate safety protection from overalls, goggles and gloves.
2. Charcoal or gas?
Whether to use a charcoal or a gas grill is both a matter of taste and one of practical necessity. Charcoal grills take longer to prepare as you have to fire up the coals and wait before you have adequate heat, whereas with a gas grill you simply flick a switch and off you go. But for the afficionado, charcoal gives the meat flavour which a gas grill simply cannot reproduce. The choice is yours.
3. Direct versus indirect heat
For burgers, kebabs, pork chops are anything less than about two inches thickness, you can bbq your meat directly over the hottest part of the grill. But for bigger cuts of meat, steaks and the like, position the food at the edges where the indirect heat will cook them more slowly. Putting steaks or cuts of chicken on direct heat is likely to result in charred exteriors and insufficiently cooked interiors - a big no no at any company bbq!
4. Add smoke for flavour
The smoky taste of a barbecue is perhaps the best part and it's possible to add smoke even on a gas grill. The trick is simple - use wood chips. With a charcoal grill, add the woodchips directly to the coals once the initial flames have receded. For gas, never put the wood chips directly on the flames. Instead, wrap them in aluminium foil pierced to let the smoke out.
5. To douse or not to douse
Many a bbq'er swears by the addition of a soaking of beer to the grill when things are hotting up. Indeed, beer is a perfect way to douse the flames if the fat ignites and will not negatively affect the taste of the meat. However, do not overdo it and use just small gushes of beer so as not to overcool your grill. Most important - happy eating!
Related : Discount Barbecue Tools & Accessories Store - Grill Basket Reviews -
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