Archive for August, 2008

Tools and Techniques of BBQ

Monday, August 11th, 2008

Between the relaxed atmosphere and great food, there’s virtually no downside to barbecuing. 

The ultimate grill tool - a BBQ basket

BBQ baskets come in all shapes and sizes (the one above is designed for a fish) so I’m sure you’ll end up buying a few in your barbecuing life so to start you off here’s just a couple of pointers to get you going:-Make sure there’s a long handle preferably encapsulated in plastic (so you don’t burn your hands) Consider plastic handles rather than wood if dish washing is your preferred method of cleaning To prevent food sticking, brush the BBQ basket with a little oil before putting the food in. TIP - If your basket has hinge rings (they don’t stand much pressure) strengthen the joint using a couple of key rings. This is essential when doing the spatchcock chicken, if you don’t the rack will just ping apart.So there you have it, the ultimate grill tool - a BBQ basket. 

Learn the BBQ techniques in advance 

So enjoy your Happy Summer Time with Barbecue The nice thing about using a barbecue, whether it’s a gas grill or charcoal grill, is that the techniques used are pretty universal when it comes to cooking your food. Do be aware that different grills will cook differently so there may a learning curve of just getting used to a grill when you first start out. There is a plethora of information and references out there for first time barbecuer. You can buy hardbound books filled with recipes and tips, or download digital e-books that contain the same, or even search the Internet for tons of free recipes and advice on all things barbecue. With any of these resources you can become a seasoned grill master in a relatively short time.

Choose the suitable Grills

Everyone who barbecues has their own opinion on what type of barbecue is best. The traditional charcoal barbecue grill and the more modern barbecue gas grill are the two best selling types of grill today. Aficionados of the charcoal grill continually espouse the classic smoky barbecue taste that a charcoal grill brings while those who favor the gas barbecue grill enjoy the ease of use and controllability of the gas grill. No matter which one of these barbecues you choose you are sure to enjoy them for years to come. There are many ways you can turn your grilling not only into a flavorful and fun way to cook, but also into a healthy way to eat. By choosing foods that are low in fat, high in nutrients and full of flavor you can get great meals that are also healthy. Either by fat being heated to extreme temperatures or by the smoke created by fat burning. For the most part this applies to meat fats and not just the grease and fat from what you are cooking but the build up from the bottom of your grill.

Happy Summer Time with Barbecue

Thursday, August 7th, 2008

As the weather gets warmer many of us turn our thoughts and stomachs to that great past time, the barbecue. We all know there is that time of the year when suddenly the mouth-watering smell of someone barbecuing begins to waft across the neighborhood. And with almost limitless choices, such as, steak, chicken, pork, ribs, hamburgers, hot dogs, shish kabobs and anything else you can think of, to throw on the grill the tasty goodness can last all summer long. The nice thing about firing up the barbecue is that it takes minimal effort and little cleanup to have your favorite food cooked and served. Most of the food cooked on a barbecue just need to be thawed, maybe marinated a few hours before and then slapped on the grill for that smoky great taste. 

All across America, grilling is hot, even when the weather is not hot. Anyone want to learn some knowadge about the Tools and Techniques of BBQ. Americans and 25% of northeasterners cook out year-round. “Barbecuing has become a national phenomenon,” says Steven Raichlen, author of The Barbecue Bible and How to Grill, “and it’s not hard to see why that’s the case. Cooking out makes any meal a lot more exciting for the whole family.” The McMenamins’ fondness for outdoor grilling is part traditional, part practical. “My husband and I grew up in families that cooked out a lot, so it’s a natural part of our lives,” says Susan. “Plus, with grilling there are no pots and pans to clean, and the food is nutritious for the kids.” 

Of course, just about any meat is healthier when grilled because the fat drips off. But the McMenamins’ favorite dishes feature especially vitamin-rich ingredients. Susan buys salmon, sea bass, or tuna in a teriyaki-style sauce from The Seafood Shoppe in Wainscott, NY, or marinates skinless chicken breasts in Italian dressing. She pairs fish or poultry with grilled vegetables and couscous for a balanced meal. “The girls like it all,” says Susan. “I decided a long time ago that I wasn’t going to make special meals for them, and I think that helped expand their tastes.” In fact, the couple serves hamburgers and hot dogs only when friends’ children visit.

Healthy Tips for Barbecue Season

Thursday, August 7th, 2008

barbecue tips 

The latest health scare: even if you do everything else right, barbecuing your food can make you sick. Barbecue, recent research has found, can create carcinogens in high enough quantities to make a real impact on your health. While the risk is real and you really need to keep this in mind, there are some simple things you can do to greatly reduce the cancer risk. Keep the following tips in mind, then you will have a Happy Summer Time with Barbecue.

1.       Keep it in moderation.

Anything taken to excess is likely to be bad for you, and barbeque is no exception. If you don’t barbecue more than once a week, you’ll minimize the impact of your tasty meats and vegetables on your health.

2.        Don’t cook it too hot.

I know, I know, the only proper way to barbecue is to roast the meat at the highest possible temperature. Here’s the problem: the hotter your temperature and longer the exposure, the more likely carcinogens will be formed in your meats. The good news is that meat is better if it’s only seared or slow-cooked at a lower temperature. So learn to cook your barbeque better for the healthiest results. 3.       Coat your meat with BBQ sauce before grilling, instead of afterward. When smoke hits bare meat, the proteins are transformed into benzopyrenes, which are carcinogens. If your meat is well coated with sauce before you grill, that will protect the outer layer of meat from that change in character. You can also keep a spray bottle filled with water handy to put out any flareups, or keep your meats on heavy-duty aluminum foil instead of the bare grill rack.Putting it into perspective, however, the smoke from your grill or cigarettes and not using sunscreen are both more likely to cause cancer to avid cookout chefs than charred meat. Don’t stress too much if you don’t get that side strip on your chicken breasts thoroughly coated.  4.       Choose less fatty cuts of meat.

Carcinogens aren’t just found in barbecued meats; they are also found naturally in all meat, and fat is the worst part for storing them. Skin your chicken, and consider trying some juicy portabella mushrooms as an experimental substitute.