Weber 6432 Silicone Basting Brush

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

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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Tips For a Great Outdoor BBQ

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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

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

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Time-Tested Methods For Cleaning Your Barbecue Grill Grate

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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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Top Tips For Cooking With Herbs

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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 -

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Organising a Summer Party - Barbecue Grill Tips

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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!

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