Grill U: BBQ Articles

List of Must Do's for BBQ

Mon, 12 Apr 2010 17:44:00 GMT

We have listed these steps and explained their necessity below. Take time now to review each of these items and weigh what we present. These are not necessarily tips or techniques but BASIC RULES OR SKILLS for developing better and more consistent barbecue. These are the rules we adhere to as do many of the championship barbecue contestants across the nation. They are tried and true.

Know the internal temperature of the meat that you are cooking. Not all meat cooks at the same rate and therefore constant monitoring of the cooking process is essential to perfectly cooked meat. This monitoring is easily accomplished by obtaining an inexpensive meat thermometer. They are usually $10 bucks or less. Nice ones that read digitally are about 3 times that price and there are some that are like indoor/outdoor thermometers which constantly monitor the meat's internal temperature without ever lifting the lid. They also have new ones that read by remote sensors!

Know at what temperature you are cooking. Your barbecue pit is different than any other. You are using different charcoal (briquettes or lump) and the temperatures due to wind and weather affect the overall temperatures. When factoring all of this into the heat equation, are you cooking at 200 degrees F. or are you cooking at 350 degrees F.? If you don't have a clue, then you are lost and have no idea when the meat will be done. The temperature of the barbecue pit affects the rate at which you are cooking. If you are cooking a brisket or perhaps ribs at 300 or 350 degrees F. then you are going to have some overdone meat that is tough. This is a "no-brainer". Some pits have several thermometers to register the proper temperatures.
In controlling the heat, always keep the upper air exhaust vent fully open. The lower air intake vent should be adjustable to regulate air flow to the fire and thus regulate the temperature of cooking.

Always use the cleanest fuel available. Use charcoal briquettes only when it has burned down to gray ash. Use lump charcoal anytime as it contains no impurities. Use wood only when it has been reduced to red hot coals - not as a log placed in the pit. It contains impurities which will taint the meat and make it bitter tasting. Many folks say they like this bitter taste, but for professional results, avoid the raw wood in the pit. Do not use lighter fluid if at all possible. There are petroleum distillates in the fuel that will taint the taste of the meat. If you must pour on the liquid, always allow the briquettes to burn at least 40 minutes to try to remove any traces of the fumes.

Don't over cook the food in the pretense of making it "falling off the bone" tender. This is a mistake made by most beginners/uninformed cooks. Anytime you overcook the meat, it will dry the bone and release the meat from the bone. This has nothing to do with being tender. Just over cooked. To test this theory (and to waste some perfectly good meat), simply cook the ribs, chicken or any other type of meat to the point where you know it will be completely overdone. You will notice the meat "falls off the bone" every time. It is not necessarily tender as it probably has dried out, but it will certainly come off the bone easily. If you judge tenderness in this method, you should rethink your definition. Elsewhere on the site is information which defines when meat is properly done.

Keep it Sanitary. When handling and preparing fresh meat, always wash hands and the preparation surface areas regularly. This is particularly true with fish, pork and chicken. Bacteria and germs can prevail in many places and unsanitary habits can make you sick. If you wash your hands and dry them on cloth towels and you do this regularly, you may not be accomplishing the cleanliness that is necessary because the towel can become dirty. We recommend using paper towels and that way each time, you are using clean material to dry the hands. No need in becoming sick enjoying what we like doing best!

Grilling grates must be hot! If you are "grilling" (fast cooking directly over the heat), as opposed to barbecuing (low temperature and not directly over the heat), always make sure the grates are very hot. This means making sure you have the fire at maximum temperatures and the cooking grates over this heat for at least 10 minutes. By pre-heating the cooking grates, they will sear the meat to make it look pretty, but more importantly, it will keep the meat from sticking to the cooking grate when turning it over. If they are still sticking, the meat is not ready to be turned. When the meat releases from the cooking grates (or if there is the only the slightest pull) then the meat is ready to be turned. BUT, for this to work properly, the grates must be HOT!

Enjoy the process. Don't be in a hurry. Relax, plan ahead, take your time, have the necessary ingredients available before beginning. That may look like going to the store the day before cooking and buying everything. It may also look like seasoning the meat the night before and placing it covered in the refrigerator for marinating or just applying a dry rub. Having enough charcoal/gas to complete the task is also important. This keeps the franticness from overwhelming the process. Most importantly, have plenty of your favorite beverage and good friends over to enjoy not only the process - which is the most important part - but also the results.

Courtesy of: barbecuen.com

The Complete Grilling Guide for Beginners

Mon, 12 Apr 2010 17:42:00 GMT

Welcome to Barbecue'n On The Internet's "Beginner Pages!" In this section we offer the basic lessons that should be mastered before continuing on to actual Grilling and Barbecuing. These lessons, as you will, are universal to outdoor cooking and will serve you well. They will also allow growing to advanced techniques. Review them often and study hard! Let's Begin . . . . We'll be getting to the Grilling and Barbecuing soon enough. But for now, we have grouped some of the "basics" into one area where they can be referred to for future purposes. Each of these lessons are important steps to beginning to understand how to cook outdoors. From time to time, we will add additional information as you, our readers, indicated a need for more information. In the meantime, enjoy yourself, relax and have some fun!

LESSON NUMBER 1 -"Seasoning a New Grill" - Now this may seem strange to the beginner, but YES, you really should "season" the grill. And no, we are not discussing spices and marinades . . . . Each grill manufactured will contain some impurities resulting from the manufacturing process. To "season" the grill and remove the impurities or residue and residual metals, simply build a fire in the grill or barbecue pit and simply allow it to burn at 350 degrees (more or less) for several hours. The weekend before would be a great time to do this. It'll give you practice also. When the fire has died down [or turned off and cooled for gas grills] simply take some old rags and rub down the cooking grids where the food rests when cooking and the inside of the lid. Remove all ashes for charcoal grills and you are then ready for the first formal cookout! If you find this to be too much trouble, it can be omitted - but we don't recommend it. How to start the fire will be discussed in the grill or barbecue section .

LESSON NUMBER 2 - "Seasoning the meat" - Each person has confronted the statement "If I told you what was in this seasoning, I'd have to kill you!" The truth of the matter is that most seasonings, and this would include liquid marinades, contain many common ingredients found in your spice rack and refrigerator. For the beginner, we recommend start by using someone else's premixed rubs and marinades. These are available in the local grocery store or butcher shop. Read the labels and then try several to determine which one works for your palates. Later, you may want to visit our "World of Spices Pages" [currently under construction] and begin preparing your own secret mixtures.

Additionally, we want to dispel some misconceptions that are prevalent in the beginning of each barbecuer's evolution. Everyone knows dried out meat and wants to avoid it at all cost. The most common mistake involves the use of barbecue sauce being spread on the meat while it is cooking. Our advice: DON'T DO IT! Most commercial barbecue sauce is made with sugar and tomatoes. Both of these items burn at very low temperatures. Use them only when the fire has been either turned off [gas grill] or the charcoal is almost out. Allow the temperature to drop significantly before adding barbecue sauce to the meat. The temperature should only be hot enough to dry the liquid out of the sauce, not cook/burn it.

I can hear it now . . . . "So what do I use to keep the meat from drying out?" There are several options to consider. You can use a barbecue sauce that does not contain sugars or tomatoes and thin it with water, apple juice or beer/wine. Many salad dressings make excellent marinades. We would also thin these in the same manner. Play around with different ideas and see what fits your palate. But don't burn the sauce!

LESSON NUMBER 3 - "Temperature of the Fire" - Is my fire too hot? Not hot enough? Am I doing this right? Soon, and with some practice, you will learn the answers to these questions. Two factors are in your favor, for adjusting for the proper amount of heat . . . . . First, it is always possible to add additional charcoal or turn up the gas when the fire is not hot enough [this is not usually the case with gas grills]. On charcoal grills, there is normally an adjustable cooking grid that may be lowered closer to the heat.

Secondly, if things are too hot, Raise the meat on charcoal. You can also close the air intake holes and slow down the fire. Do not close the ones on top unless you desire to kill the fire entirely. On gas grills, first turn down the amount of gas being applied to the fire. If this is not enough, then you can open the door about an inch and place a piece of metal to hold it open. Adjust opening size accordingly. OK, now that we can adjust the heat levels, how hot is it at the cooking service?

"Simple" is the answer. Just set someone's hand on down close to the grills cooking surface [the grates] CAREFULLY! and only after reading the following guidelines for determining the approximate temperature of the heat.

DEPENDING UPON HOW LONG ONE CAN MAINTAIN AN OPEN HAND IN PLACE WILL DETERMINE THE APPROXIMATE TEMPERATURE [ROUGHLY] OF THE SURFACE OF THE GRILL

One Second (or less) = Very Hot Fire - 600 degrees or higher
Two Seconds = Hot Fire - 500 to 650 degrees
Three Seconds = Medium Hot Fire - 450 to 550 degrees
Four Seconds = Medium Fire - 400 to 500 degrees
Five Seconds = Low Medium Fire - 300 to 400 degrees
Six Seconds (or more) = Very Low Fire - 300 degrees or less
These are rough estimates and can vary depending upon where on the surface of the grill the hand is placed. For example, there may be more heat in one location than another.

Careful attention needs to be paid to the meat when grilling. Grilling as opposed to "barbecuing" requires much higher cooking temperature, because grilling needs to cook the meat quicker to prevent it from being dried out. Remember one important fact, the meat is located directly over the heat sources and as such, has the direct effect of offering large quantities of dry, hot heat to the entree. Therefore, the possibility of burning is much greater than when "barbecuing".

LESSON NUMBER 4 - "Open or Closed Lid Cooking" - When grilling, we recommend using the grill with the lid in the up position. The reason is that when cooking with the grill lid down, it has the tendency to smother the fire, create soot and thus taint the meat. The lid is, however, useful for putting out the fire when flame-ups occur.

LESSON NUMBER 5 - "Time vs. Temperature - A Discussion" - Over and over, we are asked "How long should I cook a ________?" The truth of the matter is that we don't know! Now that may seem a little strange at first glance, but here is the truth of the matter. To even attempt to answer that question, we have our own questions that must be addressed . . .

How hot is the fire at the surface . . . in the chamber?
How far is the meat from the heat - directly above or offset?
How thick is the meat that is being cooked?
Is the cooking area open or closed . . . lid or no lid?
What is the outdoor temperature 40 degrees. and 20 mph wind?
How often is the meat basted . . . or lid opened to look?
Do you want rare, medium, well done or charred meat?
As you can see, cooking by time creates more problems that it solves. Besides, some of these variables will change each time you cook and one set time to cook the food one day may not be right the next day. We seek consistency in our meals and we want you to know how good barbecue cooks prepare consistently good products.

LESSON NUMBER 6 - "When do I turn the meat?" - is a favorite question received by us. It usually varies depending upon what is being cooked and how hot the fire is. Our "catch all" answer is you turn the meat after the meat begins to turn color [usually browning occurs] and after the meat is released from the cooking grates [i.e. when it does not stick to the surface any longer]. Turning frequently does not hurt or harm the meat, however we try to obtain a good cooking on each side before turning it over.

LESSON NUMBER 7 - "When is the sucker done?" - Simple again . . . . it is a matter of relationships of temperature, heat and time. To get a handle on the internal meat temperatures and doneness, we strongly suggest visiting the Barbecue'n's Cooking Temperatures. We'll discuss "doneness" in more detail later on.

The common denominator to great outdoor cooking is to cook the food the same way every time. In order to obtain this consistency, we strongly recommend using a bi-therm instant read thermometer. These thermometers, when inserted into the meat, will determine the meat's internal temperature. No guess work, no under cooked chicken which can be dangerous to eat. As you can see from the thermometer to the left, they have a narrow probe that is inserted into the meat and after 10 to 15 seconds, can tell how far along the meat is done. ONLY in this manner will you really know if the meat is cooked to the desired doneness. One of these thermometers costs about $10 to $12 and will save hundreds of dollars in meat which might otherwise be ruined on the grill or in the pit.

One additional tip thrown in here dealing with when the meat is done . . . . always take the meat off just before the meat reaches it's doneness because it will continue to cook for several minutes after being removed from the grill and while the places are being taken at the table.

And for those of you who would like to estimate the doneness of the meat [with less consistency], we have another slight of hand trick for your use. Try pushing against the meat with a fork or spatula and check it's elasticity.

If the meat is very elastic and soft, the meat is probably between raw and rare. Next, if the meat is somewhat firm but maybe described as having a spring to its feel, it is probably equal to a medium doneness. Following this, if the meat is very firm yet still has some movement to it, the meat is medium-well to well done and needs to be removed from the grill before death and disaster take over. Finally, if the meat does not move and is rock hard firm, call in the mortician, it is dead. Although we must admit, some folks like 'em that way . . . . .

Courtesy of: barbecuen.com

Different ways to grill

Mon, 12 Apr 2010 17:40:00 GMT

The word barbecue means different things to different people, depending on where you live. On the East and West of the United States and in the Frost Belt and Canada, it describes any sort of live-fire cooking outdoors. In Texas, the South, and parts of the Midwest, it refers to a specific kind of meat that’s slow cooked and heavily smoked, usually via the indirect method. Thus, to a North Carolinian, barbecue means pulled pork; to a Texan, beef brisket. Elsewhere, barbecue may refer to a piece of cooking equipment (the barbecue grill), a social gathering (for example, a church barbecue), or simply a meal outdoors.

Being an ecumenical sort of guy, I use the word in all these senses in this book. But here are the precise technical terms for the various types of live-fire cooking.

Grilling: Cooking food directly over glowing coals or a fire. In general, grilling involves small or thin pieces of meat (like steaks, chicken breasts, and fish fillets) cooked quickly and directly over a hot fire. When I say hot, I mean it: Most grilling is done at 450F to 650F.

Direct Grilling: Another name for the process just described.

Modified Direct Grilling: A variation of direct grilling done on a grill with a very deep firebox so that the grate relatively high above the coals. This enables you to grill large cuts of meat, like pork shoulders and even whole pigs, without burning them.

Indirect Grilling: A hybrid process that bridges the techniques of grilling and barbecuing. In indirect grilling, the grill is set up in such a way that the fire is on one side or opposite sides of the grill and the food is cooked away from it, over the unlit portion. The virtue of this method is that it turns your grill into a sort of outdoor oven. Indirect grilling enables you to cook through a large piece of meat, like a whole chicken or pork shoulder, without burning the exterior. It also allows you to smoke the food by adding wood chips or chunks to the fire. With indirect grilling, you don’t need to turn the food. Indirect grilling is generally done at a medium temperature, 325F to 350F. It’s always done with the grill covered.

Barbecuing: True barbecue (as practiced in Texas and the American South) is a low-heat, indirect method that uses lots of wood smoke to cook and flavor the food. The traditional cooker is a horizontal barrel smoker, or pit, which has a firebox at one end and a cooking or smoking chamber at the other. The food cooks at a low (225F to 250F) to medium-low (300F) temperature and slowly (as long as 18 hours for brisket), with a generous amount of wood smoke (usually oak or hickory).The resulting food has an intense smoky flavor and is generally tender enough to pull apart with your fingers. A growing number of cooks have recreational-size pits at home, but in this book, I’ll tell you how to barbecue on a gas or charcoal grill.

Smoking: A variation on true barbecue. Smoking can be done in a horizontal barrel smoker or in a vertical water smoker. There are two types of smokers: hot smoking and cold smoking. Hot smoking, really another name for barbecuing, is generally done at 225F to 250F and I have included techniques for it in this book. In cold smoking, the food is located so far away from the fire that it smokes without cooking. It is used to make Scottish- or Norwegian-style salmon and sometimes beef jerky. Its beyond the scope of this book.

Article taken from "How To Grill" By Steven Raichlen

Courtesy of: texasirons.com

Selecting the Perfect Cut

Mon, 12 Apr 2010 17:39:00 GMT

How do you tell a great steak from a regular steak? There are a couple of things to look for when buying a steak. First there is the grade. The grade tells you about the quality of the meat based on marbling and age. The second factor is the cut. Different cuts have different qualities. Finding the right cut for what you want to grill is probably the most important part of an excellent steak.

Grades
Grading is typically performed by a third party organization or by a government agency like the USDA in the United States. The age of the animal and the marbling of the meat determine the grade of the meat.

Beef are graded whole so you will find some variance in grades of an individual cut. In the United States grades are prime, choice and select with prime being at the top and select being the bottom. Actually, the lowest rated meats are not for general retail distribution and become things like meat by-products.

Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up exported or sold to fine restaurants. What you will normally find on the shelves at the store is choice and select. Since prime is difficult to find your best option is to purchase a choice cut. I suggest you try it because you will notice a difference. Since choice is superior to select you can buy a less desirable cut to compensate for the higher price.

One thing to remember about grading is that these designations are designed to by friendly to the multi-billion dollar Beef Industry. There is a considerable amount of thought into brand names and marketing that shows up on that label on the meat you so carefully read.

Marbling is an important factor in steak selection. To visually determine the marbling of a steak take a good look at the texture of the meat. If the meat is free of all fat then the cut has no or little marbling. Though this is leaner and often more tender, it is not as flavorful. Small streaks of fat through the meat will produce a more flavorful steak. When selecting a steak always take a look at the marbling. Remember, generally the more marbling the less tender but the more flavorful. This creates something of a balancing act to find the steak that is both tender and tasty.

Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough. What to look for in a good steak is the color. The meat should be bright red and the fat a creamy white and evenly distributed through the meat.

Cuts
Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak is cut from the T-bone portion. The tenderest cut of beef is the tenderloin. From this area you will get cuts like chateaubriand, filet mignon and tournedos. Though these cuts are tender they are less flavorful. The rib-eye, or rib steak are less tender but far more flavorful. The same holds true about the sirloin cut.

Courtesy of: texasirons.com

Grilling Secrets For The Perfectly Grilled Steak

Mon, 12 Apr 2010 17:38:00 GMT

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

About the Author - Mike Sullivan is a grill master and meat lover. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal. buy-steaks-online.net/

Courtesy of: artofthegrill.com

What Are The Best Grilling Steaks?

Mon, 12 Apr 2010 17:37:00 GMT

You have just purchased the outdoor barbeque you have always wanted, and now you are ready to break it in. Your mouth is watering for a juicy steak, and you are anxious to impress your guests with your new barbeque and grilling skills. But do you know what the best grilling steaks are to use? You may have the perfect marinade in mind, as well as your own special blend of seasonings. Choosing the right type of meat is just as important as the type of flavoring you use.

While so much of steak grilling is subject to individual taste palates, some steaks lend themselves very well to barbequing endeavors. There are a number of factors to keep in mind when choosing cuts of beef for grilling. For example, one aspect to consider is the amount of marbling on the steak (i.e. how much fat the beef has running through it). While many people insist on avoiding the fat, it is actually this fat that contributes significantly to the flavor of the beef when its cooking. Some people instinctively choose top sirloin, because it is leaner and tends to be less expensive. However, because of its low fat content, sirloin steaks tend to also dry out faster and be less juicy, as well as a little tougher. On the other hand, porterhouse, T-bone, rib eye and rib steaks will have a healthy amount of fat, which will make the steak especially appetizing when grilled. In addition, the marbling on a steak helps to insulate the meat and keep it from overcooking.

In general, the most tender steaks available are tenderloin and strip (also called New York) steaks. But porterhouse and rib eye steaks can also be quite tender and flavorful, which means that you can have great-tasting grilled steaks for your guests without breaking the bank. Keep in mind that porterhouse steaks are especially flavorful, not only because of the level of fat, but because they also have a section of tenderloin on one side of the bone and a section of strip steak on the other side.

Another factor to keep in mind is the type of grade of the beef you are buying. The U.S. Department of Agriculture assigns specific grades to meat according the level of quality of the beef. Prime grades are considered the best, but these are widely used by restaurants and tend be bit a little harder to find in the average grocery store. However, many supermarkets have begun carrying some cuts of prime beef in small amounts, and you may be able to secure prime cuts from a local butcher as well. These cuts are a bit more expensive. They tend to have to most marbling in them, making them especially juicy. Alternatively, Choice grade steaks will work wonderfully for barbequing, as they still have a generous amount of marbling in them. Select grade beef will tend to be the least tender, they can dry out quickly, particularly if you are relatively inexperienced with your grill.

The thickness of the steak you choose will also determine the kind of results you will get when using the steak on a grill. A relatively thick steak will help to keep the meat from drying out too quickly or overcooking. As a guideline, you should always choose steaks that are at least ¾ of an inch thick. Ideally, you should shoot for steaks that are about one inch to an inch and a half. Finally, you should know how long the steaks have been aged. Beef cuts that have undergone some degree of aging are likely to have characteristics that is more tenderized and mellowed in flavor. Whenever possible, ask your butcher about the age of the steaks you intend to purchase.

Overall, it pays to know your cuts of beef and the quality of the beef. The more information you have about the steaks you intend to grill, the more effective choices you can make…

… and your guests will love you for it!

About the Author - David Beart is the owner of professorshouse.com. Our site covers such topics as cooking for a family, children, gardening and other household issues.

Courtesy of: artofthegrill.com

Plank Grilling

Mon, 12 Apr 2010 17:35:00 GMT

Fish is the original favorite, but grilling with wood planks will introduce a whole new range of savory flavors to veggies, meats and more.

Savory aromas wafting from the grill are a sure-fire signal to rev up an appetite. Savvy grillmeisters also know cooking with aromatic cedar and alder planks is a terrific method to enhance grilled food flavors. Check out our practical tips to make grilling with fragrant woods a mouthwatering success.

Native people of the Pacific Northwest have used the plank grilling method for generations. Each summer, they held ritual ceremonies and feasts giving thanks for the annual return of wild Pacific salmon to their home rivers and streams. Roasting the magnificent fish filleted on cedar and alder planks staked around an open pit fire was part of the celebration. Enthusiastic Westerners adopted the method after tasting the subtle smoky flavors imparted by aromatic woods.

Guidelines for Successful Plank Grilling

Plank grilling is simple. Plan ahead, follow these tips, and only use untreated cedar, alder, hickory, or maple planks.

Prepare the plank by soaking it at least one hour in a bucket or cooler filled with water. This adds moisture to the wood and prevents it from burning on the grill.
Add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus, or berry juice to the soaking water to accent wood aromas.
If a plank is being used for the first time, season it by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it's ready for cooking.
Place marinated or ready-to-cook foods directly on the plank. Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling.
Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn.

After Grilling

Place the plank in a container of water to extend its use and prevent it from reigniting.
Rinse a used plank with soap and water and let it dry. Re-soaking for another use is optional. Store plank in a dry, clean place.
Most grilling planks can be reused two to three times. If there's wood left, you can use the plank. Reuse depends on how hot the grill is, the length of grilling time, and how close the plank is to the heat source.
Charred planks can be crumbled and used as smoking chips in the bottom of a grill.

Courtesy of: allrecipes.com

Cool Grilling Tools

Mon, 12 Apr 2010 17:33:00 GMT

Ah, barbecue season. Is there a finer time of year? In your backyard, you are the king of the grill, holding court in your outdoor palace, serving up only the choicest foods you deem worthy of marrying with charcoal and fire. The result: A smoky, sticky, flame-broiled package of goodness you can only find during the summer months.

But as August slowly bleeds into September, the realization dawns on us grill enthusiasts that only a few short months remain before the "Q" is put away for the cold season. Don’t get too down, though: We’ve selected a handful of cool grilling tools to help make the end of your barbecue season a memorable one.

Grillpro LED Thermometer Fork
We’ve all done it: Pulled a big piece of chicken off the grill too soon, only to find out it’s cooked medium rare. This error will occur no more thanks to this handy LED thermofork.

The internal thermometer instantly reads with six LED temperature ratings. It has a comfort grip and won't heat up, remaining cool to the touch.

Motorized salt and pepper mills
Tired of having to use two hands to grind your own pepper? Always worried about missing the target as you grind? Worry no more, dear friend. These motorized salt and pepper mills grind up your spices at the touch of a button, and the mounted laser sight tells you exactly where the next pepper or salt kernel is about to land.

Griddle Insert

Breakfast on the BBQ? Why not? This handy non-stick aluminum griddle accessory fits grills with an 11"x18" cooking surface, allowing you to cook pancakes, omelettes, hash browns, bacon, fried eggs, and anything else you can imagine on the BBQ.

Interchangeable steak brand
This steak branding iron allows you to burn two or three letters into the meat as you cook. barbecue extravaganza. Everything is made from stainless steel, so it’s guaranteed not to rust. Rotate letters in and out of the iron and voilà: You have yourself your very own personalized steak.

Flashlight Grill Tongs

A truly useful combination invention is among us. These tongs are for everyone who’s ever slaved away over a hot grill in the dark, wondering if the meat’s cooked or not, because there's not enough light from the patio to make an informed decision. The built-in LED flashlight in these extra-long stainless steel tongs goes right to where you’re grilling and fires up at the touch of a button.

Fruit Smoker Woods
Whoever keeps on insisting that mesquite is the king of smoker woods obviously hasn’t tried fruit woods. Try adding apple or cherry woods to give an amazing flavor to your next roast and you’ll never go with mesquite again.

Different flavors are best when paired with specific meats. For example, cherry wood works best with hearty foods like beef, while apple is a great complement to chicken and pork.

Courtesy of: askmen.com

Beating the Bugs

Mon, 12 Apr 2010 17:32:00 GMT

It’s great to invite friends to your barbecue party – what’s not so great is when little guests turn up uninvited.

The last thing you want at your barbecue party is a swarm of wasps or an army of ants trying to get in on the action. An insect’s party tricks, such as climbing up table legs and flying near faces, will not only annoy your guests, but may even drive them indoors, so here’s how to fight back:

The Midgeater
The Midgeater is a thorough and efficient way of ridding your garden of pesky midges. Midges are attracted to humans by the carbon dioxide we breathe out – and the Midgeater ingeniously mimics this, giving off a scented bait to lure them close.

When the midges are close enough, they are sucked in and held in a disposable bag.
Whether commercial or domestic, there are Midgeater models to suit all situations – from your back garden to the local pub.

Citronella Lamp
Kemper Citronella Lamps are great for lighting your garden and decorating your alfresco dining table, while also keep flies and midges at bay.
Citronella oil from a cartridge held inside the base of the lamp is burnt, releasing a fragrance unpleasant to midges and gnats to ensure they keep a safe distance. The smell is perfectly pleasant for humans, making it one of the most attractive insect repellents around.

Natural Steps
Here are some more natural ways to keep your party bug-free:

Hold your party away from the most fragrant flowers in your garden. Insects like strong fragrances and are drawn toward them. This includes hairspray and perfumes, so go easy on the aftershave!

Use lots of garlic in your cooking, and decorate with fresh lavender. Insects don’t like these smells so will stay away.

Bright clothing attracts the insects. Try toning down your colour scheme if you don’t want to attract the gnats – wasps are particularly fond of the colour yellow.

Crazy as it sounds, you may want to try avoiding bananas before you go out to a barbecue party – some pests will be attracted to the nectar through your skin.

In late summer, wasps are particularly attracted to sweet things – you can lead them away from the party by placing a dish of jam or beer at the opposite end of the garden.

Courtesy of: http://www.bbq.co.uk/barbecue-cooking-advice/beating-the-bugs.html

Back Yard Barbeque Blunders!

Mon, 12 Apr 2010 17:31:00 GMT

Stupidity isn't one of the essential ingredients in the perfect back yard barbeque. As much fun as grilling can be, it can be dangerous at times. It can also be quite amusing, unless you're the one being the idiot. But then, life is made up of idiotic acts that we all have been fortunate enough to survive. God must really have had a sense of humor when He gave the first cave man the idea to cook his meat instead of eating it raw.

Trouble begins when one of questionable intelligence, starts playing with matches, charcoal lighter and gas. A friend of mine who had a gas grill tried to start the burner with a match after turning the propane on and then going into the house to use the bathroom. He then took the time to get a drink before he went back outside.

It was a calm day with no breeze, so the gas sort of settled around the grill. When he struck the match, you could hear the whoomp all the way to the house. Luckily the fireball only singed the hair on his head, his arms and his eyebrows. It shouldn't have to be said, but never leave the gas line open for any length of time before igniting the gas.

Unfortunately, most barbequing mishaps are not due to carelessness, but to stupidity. Charcoal grills are especially fun to work with and only an idiot would use gasoline to start the fire. Another friend of mine, Fred, did just that. He didn't start off that day being stupid; that came later in the afternoon.

One Saturday afternoon in June, Fred invited all the neighbors over for the first cook out of the season. Everyone was in a festive mood, especially Fred. This was his big chance to show off his grilling skills to the neighbors. Now Fred has always struck me as being a brick shy of a full load, but I was always willing to give him the benefit of the doubt, until that Saturday afternoon. He proved my theory correct when he came very close to burning down his house.

Fred's stupidity wasn't readily apparent at the beginning of the evening when he prepared to light the charcoal. Not one to do something half way, he used an entire twenty pound bag of charcoal. He had converted a 55 gallon drum into a smoker grill that was big enough to serve the entire neighborhood. Almost a full can of charcoal lighter was used to ensure that all the briquettes were burning brightly.

It didn't work. While Fred went into the house to supervise the preparation of the meat and side items, the fire outside in the grill went out. Such a dilemma! He had just used all his charcoal lighter. While one of his neighbors went next door to get a can of the fire starter, Fred took matters into his own hands. After all, this was his party and it was up to him to get things rolling again.

I'm sure somewhere deep inside Fred's mind he knew that pouring gasoline on charcoal, especially when that charcoal had already been burning, was not a brilliant idea. Sure enough when the gasoline hit the charcoal, a briquette that was still burning and hiding underneath the mound of charcoal, ignited the gasoline! Whooomp! The gas can start spouting flames.

Fred threw the gas can as far as he could; right on top of his brand new treated wood deck. When the can hit the deck, the top came off, pouring the gasoline out of the can onto the wooden deck. There was a big blaze this time. By now we had the garden hose going and the next door neighbor was soaking down Fred's deck too. In a matter of minutes the fire department arrived and extinguished the fire. Luckily nothing but the deck was burned. Someone was looking out for Fred that day!

Electric kettle type smokers have become popular lately because they keep a constant heat and they're easy to cook with. A great tip is to always keep the smoker in the garage and out of the rain. If the lava rocks in the bottom of the tray are wet, when you turn the electric wand on and it's buried in wet rocks; guess what? The sound this time won't be whooomp! It will be bang! The electric wand will blow apart, ruining a perfectly good smoker and cook-out.

The moral to this story is simple. If you're stupid, don't play with matches!

Courtesy of: http://www.articlesnatch.com/Article/Back-Yard-Barbeque-Blunders-/141604