cove1dr asked:


I know to start fire, let flame go down but then do i quick cook or slow cook? on side or what?

Monica

Mike Lombardy asked:


In order to choose the perfect outdoor grill you would need to assess where you live, how often you grill, what you grill, and how much money you have to buy a grill. The grill industry is pretty competitive . Make sure to have all these questions answered else your mind would fall into doldrums when faced with number of choices available in the market. Your grill shopping decision would finally be based on these three basic criteria.

Cost of the grill

Cost is probably the primary factor in most families buying decisions on grills .Considering today’s Grills have a huge range in prices and qualities it can be bit of a challenge.. Prices vary from $20 to upwards of $2500. A good charcoal grill can cost you around $80-$150 whereas a decent gas grill, you will be paying $250 and up.

How big ?

How often and for how large a gathering you cook will determine the size of the grill. A rule of thumb is to count the number of people you would be serving. Suppose it is 5.The grill should be able to cook 5 items example burgers or steaks simultaneously to avoid waiting and avoid time wastage.

Which Grilling method ?

Another important decision to take is the grilling method you would use. Charcoal grills cook the food faster. It also gives a better barbeque taste than electric. Electric grills give a healthier end product but cook about 40 % – 50 % slower. A point to note is that though charcoal grills cost less initially they cost more to run.



Ana

yuka m asked:


What is the best seasoning for steak and how long do i have to marinate it?

Franklin

Muneeb Ahmed asked:


You may website’s search engine to look for retailers near your place.

Here is a quick guide that describes the different gas and charcoal grills and their regular or suggested retail prices:

Omega 200 Gas is a small enough entry-level model. It can serve a family or group of 4 people. It has a one-piece Hammer tone hood, and comes in black. It has a dual control burner and is made with a chrome finish cooking grill. The Omega 200 gas BBQ grill has a push-button ignition. Regular Price: £99.99.

Excel 200 Gas has a newer, more modern design than the Omega. It comes in grey or silver and is ideal for small spaces. It comes with two foldable side tables and gas bottle holder and is accessorized with an all-weather cover. It has a one-piece painted hood, and a dual control burner. The Excel 200 gas BBQ grill is made with a porcelain coated cooking grill. Regular Price: £149.99.

Excel 300 Gas is larger than the Excel 200. It has fold down side tables and is made with a one-piece painted hood. It holds a dual control burner and has a porcelain-coated cooking grill. It also includes a side burner and comes in silver or grey colour. Regular Price: £179.99.

Trooper 2 Burner Gas comes in a traditional green, outdoor colour and wooden trolley. It has a one-piece porcelain hood and is made with two porcelain coated cast iron grills. It also comes with stainless steel burners and a cool touch wooden hood handle. Regular Price: £249.99.

Hunter 3 Burner Gas is ideal for a garden or patio setting, with its green colour and hooded outdoor design which blends with green landscaping. It comes with three burners and two porcelain coated cast iron grills. It has stainless steel burners and heat indicators. It is also made with a cool touch wooden handle. Regular Price: £299.99.

Spectrum 2 Burner and 3 Burner Flatbed Gas Grillers are the latest for 2008, which have stainless steel burners. Their high quality performance comes from the porcelain coated grills. They also come with ceramic briquettes to be used instead of a lava rocks, and warming racks. The Spectrum series also has the latest technology spark rotary ignition. Regular Price: 199.99.

These charcoal BBQ and gas BBQ grills come with a 10-year warranty inclusive of membership to the Outback Owners Club if you purchase any of the professional Outback Barbecue grills. Make sure to purchase from the suggested stores and outlets for your authentic model of an Outback Barbecue grill.



Darrell

Paul Yates asked:


Chicken is my nations most popular meat however when it comes to the barbecue it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some even to pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.

Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilises very quickly and makes for serious flames. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that’s for another day.

Rotisserie

Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it’s not so easy to tell when the chicken is done and it’s important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn’t mean that it’s going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.

Spatchcock

This is my preferred way of how to barbecue chicken because it’s relatively quick (about 45 - 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP - less fat drips from the inside of the chicken so cook this side first.

Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin - not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.



Grace

GUMMY-DINO asked:


Everytime I try to cook on it, it takes forever and the coals end up going out

Colleen

Cool Breeze asked:


My buddy says that it’s not really necessary to clean the grate with soap & water before each cookout because if you let it sit in the fire, the fire will burn off all the junk from the previous cookout. Is he right? I clean the grate with each new cookout.

Chad

fanya asked:


Gas or electric, for large catering, which would be economical and best flavour?

Yvonne

Paulius ST asked:


1. Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature. If you shape burgers in advance, cover and refrigerate until serving time.

2. Temperature matters. Grilling at the appropriate temperature ensures even cooking; medium is usually recommended. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.

3. Avoid flareups. Trim excess fat from meats to avoid flareups while grilling.

4. Turn properly. Use longhandled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.

5. Use a thermometer. The best way to determine doneness of steaks and burgers is to use an instantread thermometer. It registers in seconds, but is not heatresistant so it cannot be left in food while it cooks. Insert the thermometer horizontally into the center of steaks and burgers to check the internal temperature.

6. Know correct internal temperatures. Cook burgers to at least 160°F (medium doneness), until the centers are no longer pink and the juices show no pink color. Cook steaks to at least 145°F (medium rare doneness). Beef will be very pink in the center and slightly brown toward the exterior.

7. Check steaks visually. The doneness of steaks also can be determined visually by making a small cut near the center with a sharp knife and checking the color. For bonein steaks, make a small cut near the bone.

8. Choose appropriate steaks and know when to marinate. If desired, tender beef steaks can be marinated for 15 minutes or up to 2 hours to add flavor. These include: Porterhouse/ TBone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade steaks as well as the new Beef Value Cuts – shoulder top blade (Flat Iron) and shoulder center (Ranch Steak). Less tender steaks should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme. These include: flank, skirt, top round and chuck shoulder steaks.

9. Marinating “musts.” Always marinate in the refrigerator. If a marinade has been in contact with uncooked beef, it must be brought to a full rolling boil before it can be eaten as a sauce.

10. Practice food safety. Never take beef off the grill and return it to the same platter that held raw beef unless the platter has been washed in hot soapy water. This food communications program is funded by the Beef Checkoff Program.

TIP: The Fire For Grilling. Before you start the fire, if your grill has bottom vents, open them. For a more even-burning fire, use high-quality charcoal. To determine the number of briquets needed, spread briquets one layer deep on the fire grate, extending them one to two inches beyond the area the food will cover on the cooking rack. Then arrange those briquets in a pyramid shape. Add lighter fluid and carefully light. In about 30 minutes the coals should be ash-covered. Carefully spread them in a single layer with a long-handled tongs and set the cooking grid in place.

More useful articles at: Steak House Finder / Article



Vernon

James Woo asked:


Note: For all cooking methods listed below, you can use a spice blend or rub from In a Pinch Fine Spices , or from your favorite source.

BAKING

Description: Baking with spice blends and rubs is the healthiest method of preparation as it can be done without adding any oil or fats. Baking is a technique of cooking food by dry heat over a specific period of time, usually in an oven. The dry heat of baking causes its outer surfaces to brown, giving it an attractive appearance and partially sealing in the food’s moisture. To create a moister piece of food, bake at a lower temperature for a slightly longer period of time.

Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Cover the inside of a baking pan or sheet with aluminum foil. Then, place wire rack on top of your baking pan or sheet. This will allow any drippings to collect onto the foil below, allowing for easier clean up. Place the prepared meat or seafood on top of the rack, and bake in a pre-heated oven (see recipes for specified cooking times). What could be easier?

Notes: Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat’s juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.

BROILING



Description: Broiling is a method that is used to quickly cook meats, poultry, and fish.

Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method. To operate the broiler feature of your oven, turn the knob counter-clockwise to the “Broil” position. There will be various levels that you can set your broiler pan on and cooking times will vary, depending on the thickness of the food item, fat content, and personal preference for doneness.

Notes: The broiler compartment is usually a sliding unit located beneath your oven. The door will fold down so that you can easily access to the broiling pan to turn the food over.

GRILLING

Description: Grilling is an outdoor cooking method that is based on direct or indirect dry heat. Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.In grilling, tender cuts of meat and thick cuts of fish are placed upon a metal wire rack or surface outdoors over heated charcoal briquettes or a gas heated grill.

To light a charcoal grill, arrange enough briquettes spread out onto your pan to exceed the cooking area by 2” all around. Stack the briquettes into a pyramid and coat them with lighter fluid. Wait several minutes to allow fluid to soak into briquettes, and then light with a long match or hand-held igniter (if using pre-soaked briquettes, just ignite after stacking). As the briquettes begin to burn and ash forms on all of the briquettes, arrange briquettes into a single layer using tongs, and set grilling grate over the briquettes. Allow briquettes to obtain a reddish glowing hue before placing food onto grill. This will inform you that the heat is at its optimal cooking temperature.

When using a gas grill, make sure to check all connections between propane tank and grill before turning on grill. For safety reasons, always turn the gas level to a lower setting and press the ignite button to ignite the coils before increasing your heat level. Make sure to replenish your propane tank at most hardware and supply superstores. Please review manufacturer’s instructions prior to operating and cleaning any gas or charcoal grill. Place food items onto grilling grate and cook for several minutes before turning. Avoid turning items frequently as this will slow down the cooking process. Move food away from center of briquettes to cook at a slower rate. Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat’s juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.

Notes:The choice of using a charcoal or gas grill is entirely up the grillmaster. Whether he or she wants the convenience of a push-button flame courtesy of a gas grill, or the extra pride in properly setting and maintaining a bed of ashen coals, there’s a grill at various price ranges with assorted accessories for everyone.Damp mesquite or hickory wood chips may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. The high cooking temperatures break down amino acids within the meats, combining with natural sugars, and rise to the surface of the meat to provide the distinctive grilled / browned taste (also known as the Maillard reaction). Tougher cuts of meat should be reserved for slow cooked barbecuing instead of grilling. Occasionally a marinade will help to loosen the toughness of various cuts of meat.

PAN FRYING / SEARING

Description: Pan searing is a method of cooking food where the food is subjected to a high level of heat (450°-500°F) for a short period of time.

Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Using a heavy bottomed skillet or pan will help to distribute the high heat evenly for more consistent searing. Turn stove to medium high and place a small amount of olive oil in the pan. Increase the temperature to high, place food in pan (skin side down first if skin still on), and sear for 1-2 minutes. Flip over food and sear for another minute or until desired doneness. This cooking method may create a brownish-crust on the outside of your food, but it will help to seal in the juices of the meat or seafood item.

Notes: To pan sear, you can use a very hot, heavy bottomed skillet or pan (cast-iron is a good option) over a high flame, under a broiler, or in an oven with a high temperature (450°-500°F).



Zachary