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Posts Tagged ‘Grilling’

Handy Tips About Grilling Like A Profecional Chef

Whatever your recipe is, you have to know how to cook a salmon. You have to grill it just right. Never rush in grilling it or else you will destroy it. That is why whenever you want to cook or grill a salmon; you will need a whole of patience to be able to do it just right. You want to make the most perfect salmon you can ever make every time right?

There are some grills with an incredible ability to maintain lower temperatures for extended periods. This is the best condition where you can slow cook your meat until it becomes perfectly tender and juicy. You’ll also want to own a grill that can cook fast without burning the food.

Here are a few tips to get the most out of your electric griddle.

Choose a healthy method for preparation. Appropriate cooking method always helps to preserve nutrients of the food. Grilling, broiling, steaming, and braising are good ways to do this.

Just little things that you would never think twice about could save you alot of time and effort. Try this, next time you are in a kitchen cooking, from the start to the finish, pay close attention to every little thing you do. After the meal is complete think of a few things that you could have done different, I’m sure that with a little advice you could have save at least ten minutes.

A few other tips to make your indirect heat grilled foods shine!

* Marinating – Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.

* Basting – I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long.

However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone.

Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don’t introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.

Well that’s it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.

About Author
Paul Klaas has been writing articles for nearly 7 years. Come visit his latest website at Barbie House which helps people find the best Barbie Doll House and information when you are looking purchasing new Barbies.

Barbecue Grilling and Smoking Secrets Revealed

The art of barbecuing has got to be one of the oldest arts in the world. The first grilled items would have been those cooked over an open fire by the cavemen. Can’t you just visualize the first time they found the charred remains of a Saber Tooth Tiger in the forest? They were probably retrieving burning sticks for the cave fire and were enticed to the carcass by the inviting smell of the cooked flesh. In time they would have realized things like: animals were best cooked without the fur, and that meat cooked with certain woods tasted better than those done over ordinary spruce. This would have naturally led to experimentation with other combinations.

Then, one night as Mama Ugh was preparing some wild boar on a spit over the fire, Papa Yuck arrived home with a honeycomb he had discovered. While he was trying to melt the honey out of the honeycomb some of it dripped onto the hog meat and, ZOWIE— BBQ sauces were born.

This experimenting still goes on today almost every time someone cooks over the open fire or in a state-of-the-art barbecue grill. Barbecuing fascinates us, like camp fires and fast flowing rivers. We long to reach back to ancestral times and explore culinary possibilities as they must have been. Today, however, we normally don’t cook over open fires. Our venture into the past is usually on an ultra modern Weber that operates on some kind of flammable gas and using a variety of choice cut meats and condiments.

Never mind, the thought is still there, and the competition just as intense, to grill the absolutely best BBQ dinner on the cave colony or in the modern day county.

We spend about $250 on a grill and upwards to $100 on accessories, and then experiment for the most part with steaks, ribs, chicken, hamburger, or pork, to try not to make it look like we “throwed it in the fire for fifteen o twenty minutes and then drug it out”. Then we add to the cost of our learning experience every time we fork out another twenty bucks for those choice cuts so that we can eat “primitive”.

Let’s take a look at what we need to consider before getting into barbecuing.

1.) Before you do anything else think carefully about what you want to barbecue or smoke and whether there is one piece of equipment available that is versatile enough to do everything you want your barbecue to do.

2.) If the grill is mainly for barbecuing, the next thing would be the equipment required or desired. I say desired because your individual tastes are the most important when making decisions regarding food. Do you prefer

-wood,

-coal,

-or gas grills?

You also need to ask yourself if the grill is to be used for grilling only, or also for smoking meat? Many BBQ’s today feature side burners and warmers, and you might even want built-in igniters if you choose a gas grill. There are even grills that are designed with special smoking features.

3.) Will you need accessories for your barbecue/smoker?

-rotisserie,

-shish kabob tools,

-corn cradles,

-potato molds,

-fish and/or meat holders,

-shrimp baskets,

-marshmallow and wiener roasting “sticks”,

-tongs, forks, knives, basting brushes, and/or burger flippers,

-cleaning brushes, scrapers, and cleaners,

-thermometers,

-barbecue mitts, hats, and aprons,

-smoking rack

There is a wide range of products available and it is probably best to do a little research into these areas before you lay out your hard earned cash. I speak from experience when I say that you can easily spend a hundred dollars on accessories.

4.) Once you have the desired equipment you will need to choose the right type of meat or food based entirely on your personal preferences. A few choices include:

-steak,

-brisket,

-ribs,

-fish,

-chicken, duck, or turkey,

-pork chops,

-sirloin strip,

-hamburgers,

-corn-on-the-cob,

-potatoes,

-onions,

-sausages, or wieners,

-shish kabob products (meat, onions, peppers, tomatoes, etc.),

This list could go on and on. If you have a food that you like to cook you can probably find a way to barbecue it.

5.) Along with that you may want to put a little study into the types of

-sauces,

-marinades,

-or wet or dry rubs

that you and those close to you would prefer. This is usually a matter of personal taste but can also be determined by the type and condition of the meat. Especially if you are considering grilling a lot of wild game meat you may want to use special marinades that will keep the meat more moist or even tenderize the steaks from your trophy animal. You may want to cook your baked potatoes with onion, garlic, and spices, or grill your corn in a butter bath.

6.) Then you will have to give consideration as to where you want to use and store your barbecue. By where you would like to use it I mean, giving consideration to anything flammable that might be too close to it and the availability of water in case of an emergency. For storing you need to decide if you are going to put it under cover such as a tool shed or whether to purchase a BBQ cover if it is to remain outdoors.

7.) Just as we do in our kitchens you will want to browse for the best recipes and procedures to produce the best BBQ food possible possible. The only thing left for you to do is to search for and practice with different procedures and recipes, and then decide which friends you want to invite down and dazzle with your barbecuing prowess.

James Hudson PhotoAbout Author
Howdy! My name is James Hudson. Discover how you can become a WORLD CLASS BBQr! On your very own grill! In your own backyard! I invite you to visit: http://www.becomeaworldclassbbqr.com to find out how you can become the No. 1 BBQr in your area! SEE YA’LL AT: http://www.becomeaworldclassbbqr.com

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