Everything here is All About BBQ
Type of Grills
Gas Grills
Electric Grills
Choosing the Right Grill
Feel free to add your own questions to the list.
1
What type of fuel will I use?
Grills should be selected based on the type of fuel they use: liquid natural gas (LNG) such as propane, natural gas (a permanently-fixed grill hooked up to your home's natural gas supply), charcoal, electricity, or even pellet fuel such as corn.0 points
2
What size do I need?
Grills are measured in square inches of cooking surface. Knowing whether you'll be cooking for yourself, your family, or entertaining guests will help you decide how big your grill should be.0 points
3
What features do I want?
Are you an adventurous gourmet griller or just a basic hotdogs-and-hamburgers type of griller? Grills today come with all sorts of interesting "bells and whistles." Your specialty retailer can educate you.0 points
4
What's my style?
Today's grills don't have to be "basic black." Manufacturers are catering to consumer demand for interesting design including sleek stainless steel, colors, and a variety of styles ranging from traditional to modern.0 points
5
What's my budget?
Whatever your budget, there is a grill for you. Basic backyard grills can sell for as little as $50 while top-of-the-line gourmet grills can sell for $5,000 or more.0 points
6
Where will I shop?
Grills can be purchased almost anywhere these days: specialty retailers, mass merchandisers, home improvement centers, hardware stores, and even department stores. However, for the most individualized service, visit your local specialty retailer (patio or outdoor living store).0 points
7
Where will I use my grill?
Will you be using your grill on a small balcony? On your backyard patio? In your custom-designed outdoor kitchen? Today's grills are specially designed for specific areas ranging from small apartments and condos to fully-equipped, permanent outdoor kitchens.0 points
BBQ Under The Hood!
Great Grills on Amazon
Beer Barbecue Sauce
1 cup Prepared barbecue sauce1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room temperature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.
Honey Spiced BBQ Sauce
1 1/4 Cup Catchup2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.
Jack Daniel's Grilling Sauce
1/2 cup pineapple juice3 tablespoons soy sauce
1 1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings.
Tennessee BBQ Sauce
1 Cup Catsup1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.
Cajun Blackening Spices
5 teaspoons paprika1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air-tight container.
Keg-a-Que
BBQ Tips
Feel free to add your own tips to the list
1
Start with a clean grill
Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.0 points
2
Be sure to wash everything after handling raw meat.
Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.0 points
3
Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.
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4
If the basting sauce contains oil,however, do not grease the grill; too much oil causes flare-ups.
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5
Prepare the fire a half hour or more before grilling.
For quick lighting, use a chimney starter with crumpled newspaper in the bottom and briquets or charcoal above. Or stack the charcoal in a pyramid shape and light with a liquid or electric starter, following the manufacturer's directions. Charcoal is ready for cooking when it's 80% ashy grey in daylight, glowing red at night. This usually takes about 25 to 30 minutes.0 points
6
Toss a handful of aromatic wood chips such as mesquite, hickory, alder, or fruitwood chips over the coals.
They'll create a whole new dimension of flavor without adding any extra calories.0 points
7
Check the temperature of the fire before cooking food to prevent over- or under-cooking.
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8
Be patient.
If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook - unless you like "blackened bird" a lot more than I do.0 points
9
If you're dieting and want to remove the chicken's skin, do so after cooking, not before.
Without some kind of covering, the chicken will dry out and toughen before it finishes cooking.0 points
10
Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
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11
If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.
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12
To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.
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13
To decrease heat, raise the cooking grid or sprinkle coals with a little water.
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14
Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170o to 175oF and dark meat to 180 to 185F on a meat thermometer.
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15
Grill smaller poultry parts and Cornish game hens directly over a single layer of coals on an open grill or hibachi.
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16
Grill whole birds and larger parts using the indirect method in a covered grill.
Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water, and surround it with a double layer of coals to provide longer, slower, oven-like cooking. Add extra coals to the outer edge of the fire as needed to extend grilling.0 points
17
To reduce the chance of overbrowning, apply tomato- based sauces or those containing sugar or other sweeteners only during last 20 to 30 minutes of grilling.
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18
To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill.
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19
Chicken should be well-done.
If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.0 points
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Reader Feedback
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- WritingforYourWealth WritingforYourWealth Aug 13, 2008 @ 3:17 am
- Okay, the BBQ "under the hood" grill just cracked me up. ;)
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by Collect_Garbage
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