I really like my gas grill, genuinely. It is a no fuss, no muss preference for grilling outside. Mine is even connected to my house gas line so I do not have worry about replacing the tank. But for true BBQ or smoking, I still turn to my charcoal kettle grill, you just cannot beat it for its simplicity and good flavor. Huh? Isn’t grilling and BBQ the exact same thing? No, there’s a difference, let me explain and share with you some BBQ tips and tricks for cooking on a charcoal grill.

Grilling vs BBQ vs Smoking

Grilling is cooking directly above a higher high temperature. You grill a steak or even a hamburger. BBQ is cooking directly or indirectly over a decrease far more moderate heat. You BBQ ribs or chicken. Smoking is really slow cooking above indirect heat in an enclosed space. You smoke a turkey, ribs, brisket and so forth. The slower cooking of BBQ and smoking enables the inclusion of seasonings to permeate the meat and for the meat to absorb additional moisture to allow it to be oh so tender. Yes, you possibly can season a steak with a rub but it truly is cooked at a increased heat and far more quickly, consequently the seasoning is an add-on to the surface of the meat not a flavoring through it.

Light My Fire

Light your charcoal about 30 to 40 minutes before you plan to cook above it. In the event you use lighter fluid be certain it has burned off properly before you set the meat on the grill, otherwise you turn out with lighter fluid flavored BBQ. Ick. The charcoal is ready when it’s mostly ashy gray in the daylight or glowing red in the dark.

Position your hand above the grill to establish the heat; 2 seconds is Hot, 3 to 4 is Medium Hot and 4 to 5 seconds is Medium.

Control The Temperature

Keep a spray bottle of water handy for flare ups. Move the meat to the side, spray the flare up with water, wait for it to die down and replace the meat. You also can smother it with the lid, but make guaranteed to move the meat as well so it doesn’t char. In case you need a hotter fire, push the charcoal together into a concentrated pile and fan it or lower the grill closer to the coals.

If you have to reduce the heat; spread the charcoal out, spray lightly with water, raise the grill away from the heat. These are just a couple BBQ tips and tricks for cooking on charcoal to get you started. The biggest one should be to relax and have fun and get pleasure from the outcome!

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Phil’s grilling tips – don’t press those patties, let your meat “rest”… and more!

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Summer is right around the corner, check out these Que’ tips to become the most popular grill master on your block.

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www.RecipeSalvage.com How To BBQ – How to Create the Perfect BBQ and Summer BBQ Grilling Tips Summer BBQ Tips With Tupperware. TupperWare Representative Stephanie Arroyo Brings You Really cool BBQ Tips, On How To Create the Perfect BBQ. Suggesting the best Tupperware BBQ tools. Visit http

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Steak is one of the common elements of international cuisine, regardless of its specificity; the only variations are those related to cooking modes and seasonings. The uniqueness of the steak recipes is actually given by that one ingredient that makes a dish different from another one in almost all aspects, since taste change is actually the rule that governs gastronomy in general. Furthermore, dressings, sauces, salads and side dishes contribute to the differentiation of steak recipes; it is one thing to fry beef and serve it as such, and it is something else to add raw vegetables and let them sear together.

Then, we could easily say that beef is to the western world, what lamb is to the eastern one; but steak recipes for such kinds of meat have common points that cannot be ignored. For instance, adding wine when cooking meat is perhaps among the most frequent shortcuts taken to enhance flavor and speed up the tenderizing process of the muscular fiber. Steak recipes that rely on red wine usually require laurel leaves, green and black pepper beans as well as several cloves of fresh garlic. Take one of these ingredients out and the taste will not be the same.

Preparing steak recipes with white dressings is another common element of most cuisines: sour cream, milk and flour are basic ingredients while the spices and the preparation specificity differ. Such steak recipes are ideal for any meat lovers as they can be prepared rare or well done, grilled or broiled. What it truly matters for the success of all steak recipes is the quality of the meat used; hence, fresh meat is definitely preferable to the frozen or semi-processed one. Try cooking the steak recipes at the microwave as little as possible since the flavor is not the same as food prepared directly on the stove or over a coal fire.

As for the possibility of learning new steak recipes, the Internet is probably the most comprehensive source of information since it provides more complex data than any authentic cooking book. When accessing gastronomic pages online, you’ll also find some steak recipes specific to other cuisines than the one you are used to; this is a good way of preparing a surprise for the family or a romantic dinner for your partner. Always be careful with the ingredient dosage; generally speaking, all steak recipes indicate the number of people the dish is meant for. If you are fewer than that, try to adjust the spice quantities yourself as they are the most likely to influence flavor.

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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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Turning your gas grill into a raging barbecue machine may not be as difficult as you think.  All the hype about good barbecuing has always revolved around charcoal grills and wood burning barbecues.

The purist will tell you that it is impossible to be barbecuing with a gas grill.  But, with little ingenuity you can show them a thing or two, and be barbecuing like a pro in no time. Here are a few tips on just how to do that.

One of the first barbecues I ever purchased was a water smoker.  If by chance, you are not familiar with them, they are circular in shape and have a dome lid.

They usually operate, on charcoal, or are electric. A pan filled with water is placed between the source of the heat and whatever you are barbecuing.  It’s a form of self-basting and prevents burning.  The process adds a lot of moisture, and can add tremendous flavor to anything you put on the grill.

The idea comes from the Chinese way of cooking and steaming. You can do the same thing on a gas grill.  Your unit must have a lid and have enough clearance to accommodate a water pan, a grill to put over that water pan, and of course whatever you are going to barbecue. 

As opposed to the Chinese method, you do not want to really steam anything.  This means, you don’t want to boil the water, so cooking at fairly moderate temperatures is the answer.

Place the water pan in the center of your gas grill.  Spray a little non-stick product inside the water pan and onto the grill that’s on top of the pan.

Place everything in the center of your grill.  Add warm water to the pan.  Start your grill and turn the burners to medium.  You will have to adjust the heat to get it just right.  Try to maintain 325 to 340 degrees.

Let’s experiment with a watermelon sirloin tip roast, or we can do a pork loin:

Rub extra virgin olive oil on all sides of the roast
Put on a dry rub. (You can make your own, see my blog for the recipe)
Refrigerate over night
Sit out 45 minutes prior to barbecuing
Once the grill is up to temperature (325 to 340 degrees) place roast in the middle of the water pan grill
For enhanced flavor, you can add concentrated fruit juices to the water.  For example, add a can of concentrated apple or orange juice. 
And, you can add garlic, onion slices for further flavor
Shut the lid on your grill
Check meat before one and half hours
Using a meat thermometer check for doneness, 140 degrees for rare beef, 170 degrees for pork loin
Let the meat sit out 15 to 20 minutes before slicing and serving 

You will be surprised at the amount of flavor and moisture that will be added to your barbecuing using this method.  If you have a hard time finding a water pan and grill, consult my blog.  They are very reasonably priced. 

If you want to add a smoky flavor to your barbecue, there are several ways to do it.  You can add a commercial brand liquid smoke to the water, or you can apply it directly to the meat.  

Now, I don’t smoke watermelon roasts, or pork loins but you can.  I prefer to save the smoking for pulled pork or brisket. 

The preferable method is to use wood chips in a metal box wood smoker, or make a tent out of aluminum foil.  You can find wood chips in most hardware stores that carry barbecue grills, and you will find a wood smoker, too. 

Soak the wood chips for about fifteen minutes or so in water before you are ready to use them.  Ideally, you will want to sit the wood chips on the flame deflector, and this will mean lifting up, or removing the grill up to do that.  Be careful! 

If using aluminum foil cut off a big enough piece to accommodate the soaked chips.  Try to make it as waterproof as possible at the bottom.  To allow the smoke from the chips to escape, put half dozen small holes near the top of the foil. 

You do not want to start smoking the meat until it is just about done.  Turn the burners to their lowest settings, 100 degrees or less.  In fact, turn off the burner that doesn’t have the wood chips over it to get the desired temperature. 

Or, barbecue using only one burner.  This works fine, and you can have your wood smoker setup on the burner that is turned off.  When you are ready to smoke, turn the idle  burner on. 

You only need to smoke for one to one and a half hours to get desired results. 

Gas grills are more convenient to use than any other type out there.  You can be extremely innovative with your grill.  You can amaze family and friends, and the big bad purist with just these few simple gas grill tips that I have discovered throughout the years that I have been barbecuing.

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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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Cooking in your backyard is increasingly popular. How can you make your barbecue or grilling parties truly memorable? Simple, produce great tasting food by using hardwood chips to flavor meat, fish and vegetables.

But how do you achieve this. It is not just a matter of throwing some hardwood chips into the barbecue or grill. A little organisation and effort will pay dividends.

Firstly, a few hours before the cookout, you should soak your hardwood in water. The wood should be saturated but not dripping water when you add them to the grill. So you should leave the wood chips to drain a while after you take them out of the water. Keep them handy so that when you are ready to start cooking, for more details visit to www.cat-head-biscuit.com you can add them. If you are using a charcoal barbecue, add the soaked hardwood chippings directly to the coals after the fire has died down. Don’t add them too far in advance of the food otherwise you will be wasting some of the initial intense flavors.

If you are a gas griller, you will need to make sure that the wood and grill flames are kept separate. There are two reasons, you don’t want the ash to get in the burners and clog up the nozzles and also you don’t want the wood to burn too fast. The wood should smoulder in order to release the smoke that will add the taste to the food. You can get devices for doing just that from grill and barbecue outlets, for more details visit to www.chicken-wing-cookbook.com but if you are a cheapskate, make your own using a couple of foil dishes. Place the soaked smoking wood in one dish, cover it with the other and punch holes in the top to let the smoke through. But beware, the foil can actually melt which leaves you in a real mess! It is worth investing a few bucks in a proper wood smoker box.

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