Posts Tagged ‘grill’

Outdoor Lighting Grill Deck Adds Another Dimension To The BarbQ

December 12th, 2011 admin

Article Body:
There are a number of attractive decks available today; all have to do is first the type of lighting you want and then evaluate the different brands in order to select one that is most appropriate. Often times, the choice may be restricted to a particular brand or shape. The choice will surely settle on the product that luster to the grill , and which suits the budget as well.

The outdoor lighting grill deck gives an added , and if the lights are placed strategically, they can help in setting the mood and prove to be safer as well as help to focus attention on the grill deck. This is important because grill decks are becoming more popular every day, and they are essential to entertaining guests as well as for relaxation. They are becoming an extension of the indoor living area while also blending style with proper finish.

Outdoor lighting grill decks help in focusing attention on the outdoor space such as trees, shrubs or flower beds and you can choose from coach lights, flood lights, down lights and up lights. As far as design considerations of the outdoor lighting grill deck is concerned you can choose from antique bronze finish, coach lights with round or square styles, and finishes having patina that helps resemble an aged deck light.

Mounting Clamp and Flexible Arm

An attractive shape with low voltage will make for an appropriate outdoor lighting grill deck that will properly illuminate the food on the grill. It may need to have a universal mounting clamp and the arm should be flexible enough to attach to the gas or charcoal grill. What is important is that the illumination is powerful and it should have a good finish so that it makes the grill deck appropriately bright.

The outdoor lighting grill deck must complement the deck grill, which is a stylish as well as practical piece of equipment meant to last for a lifetime. It is usually a wonderful fixture ideally suited for the warm summer evenings. You may also need to decide whether to go in for low voltage, or high voltage outdoor lighting deck grill as the two have different plus points and negatives.

Low Voltage Bulbs

If you choose to have a low voltage option you may require a transformer, but it is at the same time safer and is also less costly while providing energy efficient service that costs less to operate. Finally, the twelve-volt bulbs last longer and are available in different wattage and colors options.

High Voltage Bulbs

If you go in for the high voltage bulbs for your outdoor lighting grill deck, there is no need for a transformer though it is not as especially near, or in a body of water. This option is also costlier and it uses up more energy while lasting for less time than the low voltage bulbs. Further, there is less variety available for this kind of bulb.

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Menu Ideas For The Barbecue Grill

December 11th, 2011 admin

, barbecue, barbecue smoker recipes, bbq, smoker , barbecue tips, beef,

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A good barbecue isn’t easy and there’s no substitute for experience but we’ve all got to start somewhere so if ’re a BBQ novice then read on.

Below are plenty of fantastic barbecue tips and ideas for the grill so if any ladies out there have read my article entitled “Modern Man And The Barbecue Grill” you’ll already be on the road to converting your man from the fire pits to the BBQ King with some easy BBQ recipes.

I’ve already spoken about the patience that’s required when it comes to the grill and the need to heat up the coals and eliminate the flames. Remember, “coals are hot, flames are not!” and we’re on the road to a successful BBQ cookout. This same rule applies to gas grills as well as charcoal, gas grills may be more or less instant but it’s still important to ensure that the lava rocks are fully warmed through and this usually takes about 15 minutes. Charcoal of course will be more like 45 minutes before it’s to cook on.

So what’s the next step? The best tip I can give is to take time to plan the menu, think carefully about what you’re going to cook.

But isn’t it easier just to do burgers and sausages? No! In fact burgers and sausages are quite difficult for to reasons:-

1. Relatively speaking they’re high in fat compared with other foods. Now I we need fat to drip onto the coals to create the smoke to give the flavor but too much fat and the BBQ will flare up – a sure fire to cook up a burnt offering.

2. They’re made from ground beef and that means they must be cooked through. Food poisoning is generally caused by the bacterium e-coli that grows on the surface of the meat. Cook the outside of a and you can safely eat the inside raw but think about a burger, with ground meat, the meat that’s on the inside has also been on the outside.

So if you’re not yet convinced about your man’s BBQ capabilities a meat that doesn’t need to be cooked through to be . Try barbecue beef, barbeque lamb or BBQ fish.

Back to the “coals are hot, flames are not” theme it’s important to light up the grill on its highest position away from the coals. This means that the meat will be cooked slowly therefore giving you the best guarantee that it will be cooked through and should there be a “flare up” you are as well protected as you can be from burning. Of course if it’s going too slow, lower the grill step by step until you get the sizzle, in other words start gently and slowly work up the heat.

Finally to make for a really flavorful cookout, why not try a marinade? Marinades not only add flavor they also tenderize and all that’s needed is a little thinking ahead for preparation time. There’s a good few websites out there offering free barbecue recipes so it’s easy to find different menu ideas.

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Perfect Patio Pool, Sauna, Grill

December 1st, 2011 admin

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Most of us have purchased the 99 dollar BBQ from our local mart, yes it worked for a little while anyways. When are to move up to the real world of BBQ and put the finishing touches to your read this to get a good idea as what to look for in a BBQ grill.

Today Stainless steel s all the rage but there are different grades of stainless steel the best choice for a grill is 304 stainless steel it will not corrode and will last for many years but where do you need stainless steel? The most important areas of the grill that are subject to corrosion are the so even if the outside is made of aluminum as long as the actual are still stainless you are off to a good start. The next area of importance in my opinion is the cooking surface I prefer this to also be stainless steel or at least ceramic coated the beauty of the stainless steel cooking rack is that it can be but in your self cleaning oven and cleaned at the same time as you clean the oven. Ceramic cooking surfaces are also good but they are subject to cracking.

One option that you may not even have thought about s whether to go with propane or a natural gas grill. Obviously if natural gas is not available in your area you will need to stick with propane however you can run a propane line from your supply directly to your grill this will ensure you never run out of propane on a Sunday afternoon. Today in most areas you can plug into a gas source much like you plug in an electrical cord or an air line. Most grill manufactures offer their grills in either a propane or natural gas configuration don’t worry in most cases you can convert a grill to run on natural gas. Today all large grill manufactures have their grills tested by independent laboratories like UL or CSI make sure yours has been tested.

So many new advancements in grills make choosing a grill much harder. Options today include infrared burners, rotisseries, side burners, griddles, warming trays, and the latest option is a digital controlled one touch cooking. Some of these are self explanatory but a few can use some explanation. Infrared burners use ultra high heat to sear the meat to retain the juices. I am not sure that I like the idea of the computer controlled grill although it is amazing one touch grilling it might make it to easy.

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Choose An Outdoor Barbecue Grill

November 25th, 2011 admin

Article Body:
barbecues are popular all around the world. They are enjoyed for the camaraderie as well as delicious eating. Barbecues can be informal family get togethers or tough culinary competitions.

There is one thing they all have in common though, and that is the need for an outdoor barbecue .

The outdoor barbecue grill has a cooking surface that is composed of metal bars. The bars are mounted above the fuel source which puts out intense heat with temperatures in the 500 degree Fahrenheit range. This intense heat is the distinctive feature of grilling.

Just as there are many types of outdoor barbecues, there are also many types of barbecue grills. The two most commonly used are the gas grill and the charcoal grill. They come in various shapes and sizes with a variety of features.

These types of grills are easy to obtain and can be purchased at most centers. Let’s take a look at these two types of outdoor barbecue grills.

Gas Barbecue Grills

Just like the name suggests, the gas barbecue grill uses gas for a power source. This type of grill is typically more expensive than the charcoal grill. Fuel for it is fairly inexpensive and readily available. It is easy to set up and even easier to get it for cooking. Just light it and place your meat on.

They don’t make much smoke at all but the flames will flare up, therefore care must be taken when choosing a location for your grill. The temperature can be easily controlled which is a nice feature and makes cooking easier.

Charcoal Barbecue Grills

Charcoal barbecue grills are the cheapest grills can buy. can get a small table top model or a larger one which stands on its own base. They are easy to put together but sometimes are not very stable. The drawback to charcoal grills is that have to allow heat up time for your charcoal to become ready to cook over.

Sometimes the charcoal to catch fire isn’t easy either and requires the use of lighter fluid or starter, which ads an element of fire danger. Charcoal barbecue grills are probably not for you if you need to prepare meals in a hurry or need a consistent cooking temperature.

Charcoal grills create smoke and have flames which flare up and should be placed in a safe location and never used indoors. This type of outdoor grill can be messy to clean up after cooking also.

However, charcoal grills are extremely popular and are easy to transport which makes them the logical choice for camping trips and the occasional outdoor barbecue.

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The Thrill Of A Safe Grill

November 23rd, 2011 admin

Barbecuing or grilling outdoors this summer tops the list of fun ways for families to eat dinner together, according to a survey from the Propane Education & Research Council. And almost two-thirds of Americans say that a or cookout is their favorite to entertain-or be entertained-during the summer months.

But only one in three adults say they enough about basic grilling tips. To help the 74 million “barbecue households” in the United States enjoy a and healthy summer season, the propane industry teamed up with best-selling author and grilling expert Steven Raichlen to release its top-ten tips on grilling safely with propane gas:

1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.

2. After filling or exchanging, take the cylinder home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.

3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the ).

4. Never leave the grill unattended. Always follow grill manufacturer’s instructions on the grill and make sure the grill top is open when attempting to light the grill.

5. Before connecting or lighting a propane gas grill, use a leak-detection solution to check connections for tightness. Do not use matches or lighters to check for leaks.

6. If suspect a gas leak, and are able to safely turn off the gas supply valve, do so immediately and call the fire department.

7. Do not allow children to tamper or play with the cylinder or grill.

8. Do not smoke while handling a propane cylinder.

9. Never pour an accelerant such as lighter fluid or gasoline on the grill.

10. When not in use, grill burner controls should be turned off and cylinder valve closed.

“Interest in grilling is skyrocketing,” said Raichlen, author of The Barbecue Bible and the just-released Raichlen on Ribs. “Given the large numbers of grillers in this country, it is imperative that safe grilling tips are made available and, more importantly, followed.”

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Capt’n Salsa’s Grill Roasted Yard Bird

November 23rd, 2011 admin

Wow I have a hankering for some really good chicken, the melt in your mouth variety with some fresh homemade salsa slathered on top. Just seems that we never have time during the lazy days of summer to get everything done. , you have to mow the grass, weed the garden and if you’re lucky harvest a bounty of fresh produce from your own little truck farm.

Now you expect me to cook supper too? It’s time to tell you my secret and go hunting for my favorite “ ”, Capt’n Salsa’s Grill Roasted Yard , to be exact.

Yes.

Delicious golden brown moist and tender some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don’t let the hunting phrase concern you. The extent of hunting chicken for me is looking for a big plump 3½ to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers…

“Come on, Capt’n Salsa, quit beating around the bushes and just give us the recipe!”

Oh, Okay.

Capt’n Salsa’s Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that’s the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine.

Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the “indirect heat” method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both , then turn one of them totally off, yes, off and the other burner turn it all the down to low.

I’m a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don’t forget the body cavity.

Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it “overflows. ” Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 ½ hours to cook the chicken, nice and slow. Don’t worry after a couple of times you will have it “down to a science” and know what works best for you.

Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 ½ hours without even looking at the birds…well, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solution…Now, close that lid and get back to work…ggg.

You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done – a beautiful golden brown, moist and tender every time.

Easy huh?

Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt’n Salsa’s Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes.

Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks.

Imagine. Mowing the grass and cooking supper all at the same time…Enjoy!

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Ready, Set, Grill

November 23rd, 2011 admin

Today’s backyard chefs are exploring all that backyard cooking and cuisine have to offer, grilling breakfast, lunch and dinner outdoors. They are using new and improved grills, new grilling tools and new techniques, all designed to keep up with this lifestyle shift outdoors.

If ’re in the market for a new , consider how often will use it, storage space and fuel type.

A portable charcoal grill may be the best choice for someone who will tailgate or occasionally at the beach or the park. Someone who plans to grill on the patio several times a week may need an easy-to-use propane or natural gas grill with temperature control. Electric grills are the choice if you don’t want to use gas or charcoal or your living requirements won’t allow such a grill.

The availability of storage space is consideration. A well-ventilated space and a grill cover are needed to store a grill outside. Grills can also be kept indoors if they are disconnected and the gas cylinder valve is plugged before storing the gas container outside. Never store the gas container in your house.

When buying the grill, consider the cooking surface, cooking system, burners and accessories. Porcelain is common and inexpensive; however, cast iron has better heat distribution and temperature control. Higher BTUs mean higher temperatures; lower BTUs mean better temperature control.

Burners, including rotisserie and back burners, allow for versatility in the amount, preparation and kinds of foods cooked.

Once you your grill, you may want to learn some grill safety skills:

• Never light any grill indoors, and place the grill at least 10 feet away from any structure.

• Children should be kept away from a grill that is in use or cooling down.

• For gas grills, always check the tubes, connectors and hoses for any sign of blockage, cracking, holes and leaks, and cover gas hoses to protect yourself from hot surfaces or dripping grease.

• For charcoal grills, never light or burn charcoal indoors-carbon monoxide buildup can be deadly-and never pour lighter fluid on charcoal that is already lit. Finally, never leave any grill unattended when lit.

The Home Depot offers a wide variety of gas and charcoal grills and “Grilling 1-2-3,” a do-it-yourself book with tool selection tips, helpful techniques and step-by-step recipes for a and successful cooking experience.

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Gas Grill Burners: Getting to Know You

November 22nd, 2011 admin

The cast brass and cast stainless steel have the smallest burrs — by far. This will mean less chaos in the gas flow, fewer trapped particulate matter in the burner and a cleaner burning . The following comparison shows how the ports are formed.

Why is port formation important? Several reasons. If the hole is punched into a sheet metal burner, it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease, and is therefore more likely to burn through. (Note the Alfresco burner photo below.)

Molded ports in cast burners seem like they would be a good idea, but there is considerable difficulty in making them uniform. Thus, it is quicker and less expensive to drill.

Drilled ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside of the burner, which is more noticeable (oddly enough) in a sheet metal burner. Cast burners tend to have smaller burrs.

Fire Magic grill burner has drilled orifices
Notice (from the photo on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast stainless leaves few, if any, burrs when drilled. This burner has a lifetime warranty, including against rust and burn-through.

Notice the placement of the ports: on the side, safely below the ridge. This placement will help prevent grease from dripping into the burner, minimizing the possibility of grease entering the burner.

Lynx grill burner is drilled
Notice (from the picture on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast brass is similar to cast stainless steel when drilled, leaving few, if any, burrs. This burner carries a lifetime warranty, including against rust and burn-through. It is also interesting to note that Lynx does not offer a replacement burner for any of their grills: simply, ’ll never need one.

Orifice placement is not as good with this burner as with the Fire Magic, but when you consider that you’ll never replace this burner, it probably doesn’t matter all that much.

Alfresco grill burner has punched orifices
Punched ports like these create substantial ledges where carbon particles and moisture can collect and foster burn-through. This burner has a limited lifetime warranty that only covers manufacturer’s defect. With this design, this burner *will* burn through, and faster than most other burners on the market.

Further, notice the placement of the ports: at 10 o’clock and 2 o’clock; if any grease were to drip onto this burner, it is almost guaranteed to enter these ports, thereby compounding the rust and burn-through issue.

DCS grill burner has drilled orifices
At least DCS drills burner ports. The burrs, however, are substantial when compared to cast stainless steel, and these will also collect particulates and moisture, which will foster burn-through. This burner also has a limited lifetime warranty that covers manufacturer’s defects only, not rust or burn-through.

This burner has a thicker steel than the Alfresco, but it also has a serious design flaw: the ports are drilled directly on top. If grease were to drip on this burner, it is guaranteed to enter the burner, compounding the rust and burn-through issue!

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Grill Your Steak The Right Way

November 21st, 2011 admin

No matter what preference in a , maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. should not have to coat a great piece of meat with sauce just to get flavor, in fact should avoid using a sauce at all. want to see visible grains of fat running through the meat but not large pieces of fat. If do see larger pieces simply trim them off. As cook your steak the fat will melt and naturally tenderize the meat.

After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.

When grilling your steak first make sure that you have your nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot , you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a master, doing it , does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your is. Because every it different you will need to experiment to get the desired results.

There is no exact to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best is to either press the meat to judge its tenderness or use a meat thermometer. If you not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.

Herb rub:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon onion

Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.

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What’s Under Your Grill?

November 21st, 2011 admin

Whether on a popularly priced or a top-of-the-line, stainless, multi-burner behemoth, there are some things that don’t change. Sparks, spills, grease and flare-ups are inevitable when cooking and eating in your backyard, whether it involves feeding the family or entertaining a crowd. living can cause serious damage to a , porch or in which you’ve made a substantial financial investment and perhaps devoted many hours of labor. As outdoor rooms become increasingly popular, many decks and patios are bigger and more deluxe, which translates to more costly.

You can, however, invest a few dollars in a grill pad now to avoid spending thousands of dollars later replacing or repairing the damaged outdoor living surface. U.S. homeowners currently spend over 0 billion annually on remodeling and renovation, and a full third of that staggering amount is for outdoor amenities, with decks and patios a priority. The National Association of Home Builders (NAHB) reports that more than half the 1.8 million new homes built have decks, patios or porches.

The “Original” Grill Pad is a lightweight, flexible, fiber-cement deck protector that is so durable it will outlast most grills. It is easily cleaned with a garden hose and “breathes” to minimize water buildup that can cause stains and even mildew on the expensive surface beneath it. You’ll want one each of your outdoor heating appliances including grills, smokers, turkey fryers, chimeneas or firepits.

The pads are available in five designer colors to match any outdoor décor. from a 30-inch round or a 30 x 42-inch oval or rectangle shape in Earthtone, Berry Black, Granite Grey, Big Green or Brick Red.

In addition, there’s now a Collegiate Edition. Currently, there are almost 50 college team logos available and more will be added soon. They are popular with college sports fans and alumni and make a great gift for just about any occasion

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