The ribs without a doubt are the most preferred cut of meat when it comes to  barbeque grilling during summertime.  In order to attain the extra savoury taste of this cut of meat, you must first preheat your oven to a maximum of 350 degrees Celsius.  You can work on the preparation of the ribs while you are pre-heating the oven.  Then cut it into 3 bone parts and put in some spice rub.  Cook the ribs in the oven for about 30 minutes.  While waiting for the ribs to cook in the oven, you can start preparing your barbeque grill outdoors.

After 30 minutes inside the oven, the ribs will be partially cooked.  Remove it from the oven and put them on top of the grill for another 10 minutes.  Apply a barbeque sauce to add extra taste to the ribs.  Be careful when applying barbecue sauce as its sugar content might accidentally trigger the ribs to burn when brushed at the very start of the grilling.  It is advisable to remove the ribs away from the heat before brushing it with barbeque sauce.  Place it back to the grill once you have applied the barbeque sauce for approximately 15 minutes.  Ribs from beef should be cooked to a maximum of 145 degrees Celsius while ribs from pork should be cooked a temperature of 160 degrees.

Different kinds of Ribs Recipes

There are different types of ribs recipes available in market.  The Cajun style ribs, the spicy spare ribs, Barbeque beef ribs, smoked beef ribs, and the popular baby back ribs just to name a few.

Your barbeque grill must be properly maintained in order to come up with a very good grilling process and thus providing you with the desired taste of your grilled ribs.

Please visit the site “http://www.ibuygrillparts.com’’ for your more information on barbeque grills and its  replacement parts .

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Give your steamed lobster a smoky, creamy finish on the grill.

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Grilling “How To” on the Wilmington Grill. Grilling turkey, seafood, wahoo, kabobs, cajun boil, bread and more. The segment provides suggested temperatures and cooking times for various coastal NC favorites.

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Grilling isnt just for steaks! Chef Rob Rainford, host of License to Grill, picks up the tongs and shows you how to get his signature beautiful char marks on your Romaine lettuce in a crispy, delicious Caesar Salad, served with Maries Caesar Dressing.

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If at one point you may have eaten ’salmon’ that has been grilled in either a restaurant or from home, and may have commented “Now, this here is the ‘best’ grilled-salmon ever!” It may taste really great, but wait until you try this recipe and prove that wrong, because the grilled fish recipe below will truly leave you with wonderment and create explosions within your taste-buds.

While staying in ‘Buenos Aires, Argentina’ for a couple of years, one friend taught me to prepare the ultimately delicious and most tasty grilled fish that I’ve ever tasted. It was cooked using a carbon-grill.

The big salmon I caught was about 22 lbs and was called “el dorado”. I just so happened to have luckily caught it so I then invited about 20 guests over for a light lunch; we definitely enjoyed an afternoon feast. I was able to use the exact same grilled fish recipe and it generated a lot of compliments from the samplers.

So here goes. I cook the salmon using my ‘George Foreman’ Grill, although any regular carbonated or gas-grill should work. The key here is determining if your fish is actually ready for serving. So here are bits of tips in determining if it’s ready. You may also opt to bake the salmon if there is no grill available.

Ingredients:

Suggested fish: Salmon (fresh)

Spices needed: salt, black pepper & “Old Bay” Garlic & Herb

Citrus Juices: I prefer limes (key limes) they’re that small & juicy lines usually green in color or perhaps regular yellow limes would be fine

Some vegetables: white-onions, red & yellow, green, peppers, zucchini

Butter: use this brand (I-Can’t-Believe-It’s-Not-Butter!)

Salad: lettuce (Romaine); avocadoes that are ripe and tomatoes

Some ideas for desserts: ‘French chocolate chiffon-pie’, key-lime pie, mouth watering Haagen Dazs ‘Mango Ice-Cream’

Buy those fresh salmon slabs (approximately 2 or 3 pieces it would depend on how many guests would arrive.). About a seven inch slab is good enough for about two people, but if you’re having over more guests ask your friendly fish grocer for suggestions.

Preparation:

Get salmon out from your fridge, then arrange it in one large-plate. Squeeze your citrus ingredients directly to the fish fillets (about 3 pieces of limes should do). Then generously spread butter on your fish but be careful not to overdo it.

Then, sprinkle some salt, some ‘Old Bay’ and other seasonings you like and freshly ground up peppercorns making sure that all of the fish is seasoned well.

Preheat grill and place a sheet of aluminum-foil over your griller then place fish onto the foil. During cooking, what I usually do is simply put an extra piece of lime-juice or lemon then sprinkle some spices onto your fish to create that added zing.

Grilling fish tends to get a little tricky. Your cook time would be 15-35 mins. Cooking time would depend on what kind of fish you’re grilling & the type of grill as well. But in order to determine if it’s been cooked perfectly, just tap fish meat and try to ascertain if flesh is already firm. If it’s firm then your grilled fish is already done.

Another alternative in checking if it’s ready is simply cutting a little bit of the end your fish using a clean knife; the result should produce a flaky fish consistency. Then, taste your fish & if your fish has that flaky consistency all throughout then its already done. To further ensure doneness, cut your fish in half to check for doneness as well.

Finishing Touch Ups:

Cut your vegetables into strips then stir fry them in your pan using some olive oil and serve this together with your fish.

For your wine choice, feel free to decide which wine you’d prefer, but personally I prefer ‘Kendall-Jackson Chardonnay’ since it’s my all time favorite. Set the mood with some background soothing music also.

Enjoy the night away!

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Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill. Many people are intimidated on how to cook lobster, but grilled lobster tails are an impressive and simple way to go. If you have a Maine lobster or other variety of lobster, simply split the tails in half and rinse under cool water. Lobster tail recipes are best when made with a scampi-style butter, garlic and parsley sauce. Hill’s recipe for grilled lobster tails uses this method, first by cooking lobster tails on the grill, and then by finishing them off in a saute pan. Side dishes for lobster dinner include garlic mashed potatoes and grilled corn on the cob. See Hill’s accompanying recipe for grilling corn on the cob. We hope this is one of the best lobster recipes you’ll try! Following are the ingredients you’ll need: 2 (8 oz.) lobster tails 2 tablespoons chive oil or extra virgin olive oil 1 teaspoon garlic-shallot puree (or 2 crushed garlic cloves) 1/2 stick butter 2 tablespoons fresh chopped parsley 2 cups water (use as needed) Salt and pepper (as desired) First, lay the lobster tail on its back. With your knife, set it on the tip of tail. Push knife down into meat and crack through the back of the shell. Gently pull meat apart from the shell, but not completely. Rinse lobster under cool water. Pat dry. Drizzle chive oil or olive oil over the meat. Cover and put in the refrigerator in 30 minutes. Preheat your outdoor gas grill. Place lobster tails, meat side down, on the …

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When Outside is Not an Option, Indoor Grilling is what we do! Please visit allindoorgrills.com to learn more about indoor grilling.

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Marinating meat before grilling helps tenderize it and adds wonderful flavor. Tenderizing agents often used in marinades include acidic ingredients such as vinegar, lemon juice, lime juice, yogurt and even wine. Fresh papaya, ginger and pineapple contain tenderizing enzymes, and they add exotic flavors as well. Marinades are wonderfully versatile flavor enhancers for the outdoor chef. The marinade recipes you can come up with are only limited by your imagination. You start by selecting your acid or tenderizing ingredients, and add additional ingredients. Popular choices include herbs (oregano, thyme), garlic, shallots, brown sugar or honey, soy sauce, cumin, black pepper, chili powder, Worcestershire sauce, tomato paste and mustard.

You can also take something you already have in the refrigerator, such as standard Italian salad dressing, and build additional flavor through adding fresh herbs like cilantro, or spicing it up with chili powder.

Timing is important to get the most out flavor out of your marinade. Marinating for too brief a time doesn’t allow the flavor of the marinade to penetrate the meat. Overlong marinating time results in softening the texture of the meat too much. Here are some guidelines:

Tender beef cuts can be marinated for as short as 15 minutes, or up to 2 hours. These include Porterhouse, top loin, tenderloin, ribeyes, top sirloin. Less tender cuts need to be marinated at least 6 hours or as long as overnight. These include flank, skirt, top round, and chuck shoulder steaks. If you marinate longer than 24 hours, the surface texture of the meat can be softened more than you want. Meat with a mushy texture when you cut into it is not what you’re striving for.

For tender cuts of beef–Porterhouse, top loin, tenderloin, rib eyes, top sirloin-the marinade will do its job in as little as 15 minutes, or you can go as long as 2 hours with the marinating process. Less tender cuts need substantially more marinating time, at least 6 hours or preferably overnight. Flank steak, skirt steak, top round and chuck shoulder steaks all benefit from longer marinating.

You should marinate the food in the refrigerator, never at room temperature. Never reuse a marinade. It should be discarded after you remove the meat from it. Some marinades do make great sauces to serve with the dish. But do not use the marinade that has been in contact with the meat. Simply reserve some of the marinade for use in the sauce, and use the rest as the marinade.

The goal of marinating is to have the liquid in contact with as much of the surface of the meat as possible. If you are using a food-safe plastic bag for marinating, make sure that it is a fairly tight fit over the meat, so the marinade will be forced over more of the food’s surface. Similarly, it you prefer to use a nonreactive container like a glass dish, make sure it is large enough so the meat can lie flat, but again is a tight enough fit so the marinade will be in contact with as much of the meat as possible. It’s a good idea to turn the plastic bag over several times or turn the meat in the dish, in order to have uniform exposure to the marinade.

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Learn how to sample food cooked on a stovetop grill with expert cooking tips in this free indoor grilling video clip. Expert: Bill Feldman Contact: www.theboxingchef.com Bio: Bill Feldman, otherwise known as “The Boxing Chef”, is a restaurateur and certified sports trainer located in New York City. He has been featured on CNN and FoxNews.com. Filmmaker: Paul Muller

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