SavorRest GTMRB001 Original Meat-Resting Blanket, Smokin' Hot

SavorRest GTMRB001 Original Meat-Resting Blanket, Smokin' Hot Review

                

We have two grilltenders and we use them whenever we have hot food to keep warm; they are lovely on the table and make an elegant conversation piece as well as doing a great job of keeping whatever we choose warm. We grilled game hens the other night and put them under the grilltender. While we had our salad, they waited on the table and when uncovered, they were piping hot, too hot to touch yet after 30 minutes. The resting makes the meat more tender and we are delighted to find a lovely way to make a great meal even better. WE would not be without them. We do use foil just to keep the gril tender clean; but we have washed one of them and it looks great.

SavorRest GTMRB001 Original Meat-Resting Blanket, Smokin' Hot Feature

• Thermally insulated blanket to keep meat hot during the resting process after grilling - No need to reheat meat in oven or microwave before serving
• Unique bungee cords and toggles to keep blanket tight around serving platter
• Made of attractive and durable cotton polyester fabric styles: Machine Washable
• Other uses; resting oven baked meats, keeping other foods warm, transporting warm dinner party dishes, hot pad to protect surfaces
• Dimensions: 17 inches wide by 23 inches long

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Barbecue Tips For Better Taste

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Why is it that the people who volunteer to be responsible for grilling at a barbecue often ruin the meat by overcooking or undercooking? Either the fire was burning too hot or never got hot enough. Maybe they didn't use the vents correctly or trim the fat, so the meat catches on fire and you end up with an inferno in the grill. The cookout event then ends up meaning only eating coleslaw and baked beans, and we know that's not fun especially when you mouth is ready for real barbecue food.

You don't have to be an expert at all kind of meat grilling and fire building, but you do need some basic barbecue advice. You need to be slow and methodical by paying attention to what you are doing when it comes to controlling a fire, which is an important part of a successful barbecue.

Because there can be a lot of distraction at a barbecue, and everyone has there own barbecue tips for how to grill the meat, the person in charge of the grill gets distracted talking with other guests and may ruin the meat. The other thing that frequently happens is that it can always take longer than you think to grill the meat, so the guests start getting hungry or the person in charge is antsy because you are off the planned schedule. The best thing to do is start the fire 20 minutes ahead of the planned grill, barbeque time since it is harder to slow a fire down than it is to make it hotter.

Bringing the meat to room temperature by removing it from the refrigerator or cooler about 30 minutes before grill time will help the meat to cook ideally. In the meanwhile, make sure there are plenty of things to snack on while the meat is cooking.

In most cases you want coals, not open flames, to slowly cook the meat. You can determine whether you need more heat or not on the barbecue grill at this point. To increase the heat, it normally needs more circulation so you can simply blow into the fire or use something to fan the fire. If you want to decrease the fire, a small amount of water can help reduce the heat, just make sure you don't pour too much at a time, or the heat will be too low. The best barbecue advice would be to test the fire by placing a small piece of meat on the grill, barbecue and wait 10 minutes.

Fat drippings can cause the fire to flare up and get too hot, when it starts to drip into the barbecue grill, and in some cases, if the fire is too strong it can result in the meat going up in flames. Be sure to trim all fat on your meat, before placing on the barbecue grill, for this reason. If you are cooking meat you have never tried to barbecue before, you should perform the grill test mentioned above and test the results.

By following these barbecue tips, you should have a successful barbecue!

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King Kooker 1660 16-Piece Stainless-Steel Tailgating Utensil Set With Carrying Case

King Kooker 1660 16-Piece Stainless-Steel Tailgating Utensil Set With Carrying Case Review

                

King Kooker 1660 16-Piece Stainless-Steel Tailgating Utensil Set With Carrying Case Feature

• 16-piece tailgating utensil set with convenient carrying case
• Spatula, tongs, fork, spoon, ladle, skimmer, and basting brush
• 3 knives, cleaver, knife sharpener, cutting board, scissors, and can opener
• Made of durable stainless steel; stay-cool Bakelite handles for a safe grip
• Measures approximately 20-1/2 by 16-1/4 by 12 inches

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Weber Style 6441 Professional-Grade Chef's Tongs

Weber Style 6441 Professional-Grade Chef's Tongs Review

                

I decided to try these after being frustrated at the thin, wimpy tongs available at most stores.

As other have said these are very sturdy, made with a much thicker gage of stainless steel than usual. The should last a long, long time.

However, I wasn't happy with the shape of the tongs gripping surface. Too much of a 'vee' front to back and kinda flat at the back. If you try to pick up a burger or other meat from a grill, you'll puncture it with the tip before you get a good grip on it. (I don't know how Weber considers this shape to be optimal.)

As shipped, the tip is more of a 'pincer' than any other tong I've owned. Weber must think that it enhances grasping small objects like shrimp or asparagus, but I find the shape just plain wrong. The vee is so angled that only if you pick up something 5-6" across are the tips contacting all the way along the head. If you like to pick up burgers, steaks, and chicken by laying the tongs flat on the grill and pick thing up from the sides, these are your tongs. If you pick up things by sliding one tip under the food and gripping the top, these are simply the wrong shape.

After trying them, I went into my shop and put each tip over a 1 1/2" oak dowel for a mandrel and beat the tips into shape with a rubber mallet, patterning the shape after other tongs. I flattened the front to back angle to about 1/3 of the original and made each tip more concave as well so the back 'teeth' bite better. Now I can pick up a typical burger and steak with the tip contacting the whole length of the tong head, not just at the tip. Yet after modifying them, they still work good when 'side-gripping' as well, so I can't say I like Weber's design. At least they can be re-formed to ones own preference.

Weber Style 6441 Professional-Grade Chef's Tongs Feature

• Chef's tongs; perfect for turning chicken, pork chops, and other foods on the grill
• Made of thick, 430-grade stainless steel
• Easy-grip handles
• Locking mechanism keeps tongs closed when not in use
• Dishwasher-safe

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Cooking Tips for Chicken : Fast and Time Saving

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Boneless chicken breasts are your best bet for quick-cooking poultry. They can be a little pricey compared to buying the whole bird (especially if you buy even more expensive cuts, such as breast pieces trimmed into strips or nuggets), but the time savings are well worth it. Without bones and skin it will only take you a few extra seconds to trim the breasts into even faster-cooking strips and cubes.

A whole chicken cut into pieces will cook in less than half an hour in the oven, but if you have a little extra time, a whole roasted chicken is a surprisingly easy alternative, because you don't have to cut it up or handle it excessively. You can sprinkle a few seasonings on the outside, cook it at quite a high heat for speed, and have a moist and delicious roast bird ready in an hour. You may even end up with some leftovers for sandwiches or chicken salad. Roasting vegetables in the pan with chicken sounds like a good idea, but it will actually slow your cooking time and saturate the vegetables with grease. If you don't have any extra time, and may be watching the calories, instead, set baking potatoes on an upper oven rack while the chicken cooks and cook some broccoli or carrots on top of the stove.

Rotisserie chickens, either from one of several national chains or from the deli section of your supermarket, are a blessing to cooks on the run. The intense heat and slow cooking of the rotisserie process makes the chicken deliciously browned on the outside, and they are usually very moist on the inside. Buy a large one and serve it carved, as if it was a regular roast chicken you just pulled out of the oven, or get a smaller one and strip off the meat to incorporate into salads, sandwiches, and casseroles.

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How to Barbecue Steak

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bbq Steak

How many times have you done a steak on the grill and it has come out really dry and tough. A simple step by step process will ensure you get great barbecue steak every time. People prefer their steaks differently, some like it quite rare well others prefer it well done.

Know how long a steak must be grilled for to get it done perfectly, just the way you want it.

When purchasing your steak you must specify to your butcher what cut you want. Are you going to purchase a fillet or T-bone steak for instance? More tender cuts like the fillet seem to work better on the barbecue.

Preparation & Seasoning

Try buying your steak the same day you plan on grilling it. Steak seems to dry out if you freeze it then thaw it. If you did freeze it, let it thaw out over night in the refrigerator rather than the microwave.

For a healthier meal trim off any excess fat, fat tightens when you cook it and can cause the meat to curl. Don't over marinate steak especially fillet, as it has such a great natural flavour.

A bit of garlic and salt will bring out the natural flavour. Use ingredients like red wine and bbq sauce to give it a coat of oil and leave in the refrigerator for an hour, before you start grilling. By leaving it in the marinate for an hour you allow it time for the flavours to sink through.

Steak Grilling

The most important rule with steak is to sear the outside and slow cook the inside. By doing this you lock in the natural juices and flavours. To start set your grill to its maximum temperature, and grease the grill grid with some olive oil.

Place the meat on the grill with tongs and never use a fork or anything that can pierce it. Grill the steak for a minute on each side to create a crispy outer layer. Then turn the heat down to a medium heat and slow cook the inside. Steaks are done in about ten minutes for a medium to rare, depending on the size of the cut. Grill for about sixteen to eighteen minutes for well, depending on the thickness.

Don't serve your steaks straight away, let the juices settle for about five minutes. That is how you prepare the perfect steak.

Tips on Grilling Steaks!

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Tips For Outdoor Cooking

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Outdoor cooking is very popular, and there are a few different reasons for this. For one, outdoor cooking allows large groups of people to come together and enjoy themselves, and so it is a great means of entertaining. Also, the food that is cooked here has a much different taste than the more conventional oven cooked food, and really offers a unique charbroiled flavor.

There is something really special about outdoor cooking although it does involve quite a bit of skill and innovation. With a little practice and some effort however, anyone can become a talented outdoor chef and learn to cook for their friends and family.

Getting Started

Anyone interested in cooking outdoors will first have to get the necessary equipment. The first and most important piece of equipment here is going to be what they will cook in. The two most popular options here are the outdoor fireplace and the outdoor brick oven. Both of these help to deliver the tastes and aromas that you are looking for and both have models that range from affordable to high priced.

It really depends on the type of outdoor cooking that you are planning on doing. If you are an experienced chef who is planning to cook regularly then it will be more worth it for you to spend a bit more money and get a high quality oven. If you are just a beginner and are not sure how often you will be using it, then the best idea, at least for now, will be for you to stick to a lesser priced model.

A grill may also be a useful tool here and will be a good purchase to make for cooking in the outdoors. This is because there may be certain foods, namely vegetables and legumes that will have to be grilled as opposed to cooked.

Recipes

Coming up with recipes for your outdoor cooking is one of the most fun parts. A good idea is to select a couple dozen recipes that you like and then make a little cookbook out of these so that you can use them in the future.

Bread is especially delicious when cooked in an outdoor oven or fireplace, as is pizza and most pasta dishes. The options are really endless here, and if you are serving for an event of some sort the best idea will be to ask around and find out what foods everyone likes so that you can create a menu that is going to satisfy everyone's tastes.

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