Tuesday, December 27, 2011

Barbeque Chicken Recipes That Win Competitions

!#8# Barbeque Chicken Recipes That Win Competitions

If you are serious about winning the next cook off you go to and plan on using barbeque chicken recipes to do it, there are some important things to keep in mind on how to out cook the competition and make your recipe sing. It takes a delicate balance on the grill to win, and nothing is more important than that. So make sure you prepare yourself!

If you are grilling for competition, you must use charcoal! This is not an option. The difference between a charcoal grill and a gas grill is like the difference between using a toaster oven and a microwave. Would you microwave toast? No? Then why would you make a barbeque chicken recipe on a gas grill? There is no flavor in the flames, which are an essential key to your success in a cook off. I recommend Kingsford charcoal as they are the best quality available.

For the barbeque chicken recipe, make sure it contains a good balance of sweet and spicy. For the sweet, add some honey or teriyaki sauce to the mix. The sweetness acts as the yin to the yang of the spicy. The two are very much complimentary. For spicy, add some chili powder, ground pepper or cayenne to the mix and it will make your sauce taste amazing and with a nice kick as well.

When making barbeque chicken recipes for a competition, make sure your grill is set at a low temperature and the flames are very delicate, just right for cooking barbeque. You want to let your chicken sit at a low flame for about a half hour, and add the sauce at the end. If you add the sauce right at the beginning, you are bound to end up burning the sauce, which never tastes very good! So make sure to get a balanced sauce, cook slowly and add your sauce at the very end for the best barbeque chicken recipe at the cook off.

Barbeque Chicken Recipes That Win Competitions

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Saturday, December 10, 2011

Henry Ford - An Inspirational Icon in the Business World

!±8± Henry Ford - An Inspirational Icon in the Business World

Just about everyone in the world has heard of the Ford name. Their cars are some of the most famous in the world, from race cars to mini vans and everything in between. But how much do you know about Henry Ford, his legacy, and his influence on the world as we know it? As the founder of the Ford Motor Company and basically the father of the assembly line, Henry Ford changed the way that many things were made in factories throughout the world. His inventions and vision as well as business smarts paved the way for many business owners throughout the 20th century.

Born on July 30, 1863, Ford's family ran a farm in Greenfield near Detroit, Michigan. He was always a very inquisitive child, and when his father gave him a pocket watch in his early teens, it wasn't long before he had taken it apart and reassembled it - along with the watches of several friends and family members. When Henry's mother passed away in 1876, he began to realize that he would not stay on and run the family farm as his father wanted him to. So, in 1879, he left to work as an apprentice machinist in Detroit. After three years, he returned home to work on the farm for awhile and became an expert at operating the Westinghouse portable steam engine and was soon hired by Westinghouse to work on their engines. After taking a position as an engineer with the Edison Illuminating Company, it wasn't long before he rose to the Chief Engineer position where he finally had enough time and money to concentrate on his own personal experiments on gasoline powered engines. In 1896, he successfully created a self-propelled vehicle which he called the Ford Quadricycle. After a few test drives, he refined his new invention.

From here, he developed a passion for these gasoline powered vehicles, and after being encouraged by Thomas Edison, he founded the Detroit Automobile Company. The problem was that the automobiles that were produced were too high priced and lower quality than Ford wanted. He let the company dissolve in 1901. With the help of C. Harold Wills, he developed and raced a 26-horsepower automobile in 1901 and with this successful venture, he gained the backing of several stockholders to create the Henry Ford Company on November 30, 1901. After a new consultant was brought in that Ford disagreed with, he left and the company was renamed the Cadillac Automobile Company. After another odd car company fell through with the help of the Dodge brothers, Ford finally found another set of investors that would see through with his ideals. With the help of the Dodge brothers, Ford created the Ford Motor Company on June 16, 1903.

The Ford Motor Company was one of the very first to offer a per day wage to workers, which more than doubled his workforce. He then was able to build a gigantic factory that would take in raw materials and then ship out the finished automobiles, such as the Model T in October 1, 1908. Ford ensured that the Model T was priced cheap enough, and continued to drop the price, so that almost every driver in America had to learn to drive the Model T.

When the automobiles that Ford was designing and building really began to take off, he developed an interest in auto racing and began to get involved in the sport, both as a driver and car builder. Of course, he later turned the wheel over to more seasoned, hired drivers. Although he fully supported the Indianapolis 500 and participated in many different races, he began to get disillusioned with the constantly changing rules of racing and finally dropped out altogether. Even though he left racing, he still made an extreme impact on the racing world as a whole and he was inducted into the Motorsports Hall of Fame of America in 1996.

Of course, Ford's interests in materials science and engineering only aided in making both the first automobiles as well as continuing to make them better constantly. He was extremely proud of the company's adoption of vanadium steel alloys as well as the subsequent metallurgic R&D work. He also had a huge interest in plastics that were developed from different agricultural products, like soybeans. Due to this interest, he developed a personal friendship with George Washington Carver. Ford had soybean-based parts throughout his automobiles in the '30s as well as patenting an automobile that was made just about entirely out of plastic that was on a tubular welded frame in 1942. This one car weighed 30% less than a steel car and could withstand blows ten times greater than normal steel, plus it ran on ethanol instead of gas. But, unfortunately for everyone today, the design never caught on.

On top of his obvious contributions to the automobile industry, he helped to make huge advances in engineering woods, such as particle board, helped to develop corn as a fuel source, such as ethanol, and helped develop potential uses for cotton. Henry Ford also paved the way for millions of people grill their food by being an instrumental in developing charcoal briquettes, under the brand Kingsford. On top of all of these contributions to both the automobile industry and more, he also made contributions to sociology with studies, inspirational references and writings. His inventions touched, and continues to touch millions of people, all around the world and shape the way that both fuels and the way that we travel.

Henry Ford - An Inspirational Icon in the Business World

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Wednesday, November 30, 2011

Barbecuing Basics

!±8± Barbecuing Basics

Ask anyone across the country and depending on where they live, barbecuing evokes emotions and brings out memories of summers gone by. It can create controversy when people are asked to define a good barbecue and debates begin.

There are three main types of barbecues, charcoal-fired, gas and electric. What you choose will depend on where you will use your barbecue, how many people you will be serving and food being barbecued.

Barbecuing is one of America's oldest traditions going back hundreds of years when Native Americans slow cooked their game over hot coals. They used local ingredients for the open fire, smoking fish and game. It was the Caribbean natives who taught the Spanish to cook with a Barbacoa or wooden frame and to baste the meats with sauce mixtures that most resemble today's barbecue sauces. The Spanish introduced this technique to the southwest and the southeast Atlantic coast.

In the 1700's barbecuing became a favorite gathering time for New York society and politicians used it as a rallying point for electioneering.

Over the years, barbecue cooking methods have evolved regionally and from state to state. In the Deep South it is pork, while the mid-west prefers beef. The central states prefer chicken and the northwest, northeast and in between love fish and seafood. With transportation technology, we can get it all, anywhere and anytime so the possibilities are endless.

There are two ways to barbecue, direct or indirect heat. The techniques differ in how the coals are arranged and whether the barbecue is covered. The direct method is best for grilling steaks, chops, hot dogs, hamburgers and chicken. The indirect method is best for foods that require more than 20 minutes cooking such as whole poultry, roasts, hams and fish. This method is best done in a covered grill with the hood closed for uniform heat.

Almost any cut of meat, beef, pork or chicken as well as most fish and seafood that are roasted, pan-fried, pan-broiled or broiled can also be cooked on the grill. If marinated properly, even the less tender cuts will turn out moist and delicious.

Always use long-handled cooking utensils to avoid burning yourself. Have a barbecue mitt close by for emergency adjustments and removal of drips pans. Use a water-filled spray bottle to extinguish flare-ups. You should always turn food with long-handled tongs or a spatula. Using a fork pierces the food, allowing juices to escape. Always salt food after cooking as salt draws out juices. Be sure that ashes are completely cold before being dumped into a paper or plastic container.

A little known fact is the role Henry Ford played in creating America's passion for barbecuing. In the early 1900's, Ford had a sawmill that made the framing for his Model Ts. As the piles of scrap wood grew, Ford's ingenuity took over and he learned how to chip the wood and converted it to the now familiar pillow-shaped briquettes. Ford then sold them through his car dealerships. Ford Charcoal was later named Kingsford and is still the number one brand sold in America today.

Barbecuing Basics

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Thursday, October 27, 2011

Grilling Accessory Hooks Universal

!±8± Grilling Accessory Hooks Universal

For your own universal grill accessory hooks, follow the link below! www.bbqguys.com Universal grill hooks are great when you need to hang extra grilling accessories or cooking utensils. Some grills come with plenty of storage and or hooks for hanging, while others are lacking in this department. If you happen to have a grill that does not allow enough places for you to hang your utensils, then this accessory is for you. Chef Tony will bring you in close and show you all aspects of this universal mount rack. We hope you enjoy. Keep Grilling! BBQGuys

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Tuesday, October 18, 2011

Tips For Using A Charcoal Grill

!±8± Tips For Using A Charcoal Grill

A charcoal grill may seem a bit dated in these days of natural gas and propane fueled barbeques. But a charcoal grill can be great for anything from preparing a simple meal to smoking your favorite meats. There's nothing quite like food that has been cooked on grills to really offer a wonderful, natural taste.

There are a variety of grills available, the selection is really endless and there are grills that meets just about anyone's needs. A portable charcoal grill can be great for tailgating or other picnic like events, and then of course you have your larger grills that are stationary and used mainly for backyards and poolside barbecue.

When you pick out your charcoal grill, you really should know exactly what you expect of it. A charcoal grill can grill, roast, and/or smoke your meat and fish, depending on the type you choose and how you set it up.

One of the most important features of any grill is how easy is it to douse any flare-ups during cooking? It's inevitable that you can have small flash fires inside of the grill component. A model with water in the base below where the charcoal sits can allow for easier dousing of hot coals. It is a good safety feature that you may want to consider.

When extinguishing the overthrow, first close the lid of the charcoal grill so that you smother the fire by depriving it of oxygen. Once the charcoal has cooled a bit, use long handled tongs to safely transfer the charcoal into a metal container, you may even want to oust them in water first, or simultaneously immerse them in water to kill off burning embers.

A really important thing for your charcoal grill to have is good, strong sturdy legs - you don't want your dinner toppling over into the dirt! And you certainly don't want it falling over and burning people or property. You also want a cooking surface that's big enough for your needs - are you cooking for one or two? Or do you need enough space to cook for a veritable picnic full of people?

You must also, of course, pick up some charcoal. You can get charcoal briquettes, which will give your charcoal grill a more even and consistent heat if spread properly, or non-briquettes, which are just rough charcoal that tends to produce a lot of flavor and smoke which many prefer.

Safety is always a factor whenever you're grilling. Never, ever use gasoline to ignite your charcoal grill - lighter fluid is always the safer choice.

As far as temperatures are concerned it's a good practice to cook fish over medium heat, chicken and pork over medium to high heat, and steaks on a hot barbeque. It basically all depends on the thickness. Use a meat thermometer to be sure meat is cooked through. You can also use a knife to cut into them so you can physically see how well they've been cooked. Cook vegetables over medium heat, perhaps wrapped in aluminum foil.

Outdoor grills are the epitome of summer cooking. Grab some your favorite cold drinks, add a bag of crunchy snacks, and fire up the grill for a wonderful summer treat.

Tips For Using A Charcoal Grill

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Friday, September 30, 2011

Char-Griller 2123 Wrangler 640 Square Inch Charcoal Grill / Smoker

!±8± Char-Griller 2123 Wrangler 640 Square Inch Charcoal Grill / Smoker

Brand : Char-Griller | Rate :

| Price : $104.90
Post Date : Sep 30, 2011 22:00:09 | Usually ships in 1-2 business days

Char-Griller 2123 Wrangler 640 Square Inch Charcoal Grill / Smoker

Char-Griller Wrangler grill and smoker features airtight flanged hood with heat gauge
Constructed of heavy gauge steel with double bottom
Cast iron grates distribute heat evenly and lock in flavor
3 shelves for storing utensils, spices, and sauces
Features 635 inches of cooking space--435-square-inch main grill plus 200-square-inch warming rack

More Specification..!!

Char-Griller 2123 Wrangler 640 Square Inch Charcoal Grill / Smoker

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Tuesday, September 27, 2011

How to BBQ Burgers - Part 4 - Celebrity BBQ Showdown: JM Gone Wild Hogs vs. BBQ

!±8± How to BBQ Burgers - Part 4 - Celebrity BBQ Showdown: JM Gone Wild Hogs vs. BBQ

--- Thanks for logging * * --- --- celebritygrillshow.com In this, part 4, we jab back and forth on the Burger won the showdown JM "Adobo Bleu Cheese Burger" or BBQ Gone Wild Hogs " Biggie is BBQ Burger "?

How to BBQ Burgers - Part 4 - Celebrity BBQ Showdown: JM Gone Wild Hogs vs. BBQ

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Thursday, September 22, 2011

Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black

!±8± Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black

Rate :

| Price : $69.99 | Post Date : Sep 22, 2011 13:18:28
Usually ships in 1-2 business days

This double grill charcoal smoker and grill comes equipped with two cooking grills to handle up to 50 pounds of food. A heat indicator in the lid eliminates guesswork and the wooden handles stay cool to the touch. This unit also has a front hinged door for easily adding charcoal or water during the smoking process. Includes heavy-duty outdoor vinyl cover.

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Saturday, September 17, 2011

How to grill steaks

!±8± How to grill steaks

For many there is no greater happiness than a great steak on the grill sparkling. Simply with salt and pepper, and marinated in a litany of flavors, each one has his preferred cut and treatment. There are many ideas on how to prepare steaks, can be confusing, what are the main contributors to get good results when grilling to you.

The first place, beautiful steaks taste comes from the browning of sugar andProteins within the meat from the heat (the so-called "Maillard reaction"). Many chefs and master grid will "put a great sear" to speak to a steak. When chefs sear a steak (the Maillard reaction) and amino acids break down the sugars in the flesh and become more complex, creating hundreds of different flavors. A real Maillard reaction depends on the high temperature and low humidity. The reaction is clearly from about 310 degrees Celsius, when allThe water was evaporated. There are several techniques that are effective to achieve this low humidity, high heat environment.

First make sure that the room temperature steaks before cooking. The surface of the steak should warm up quickly and brown is too much before the interior of the steak. If you have a charcoal grill will get lump charcoal is usually much higher temperatures than conventional coal-fired tiles and is recommended for cookingSteaks. Kingsford has a product called "Tile Competition" to reach a higher temperature than traditional tiles, you will not even reach the temperatures that can reach the traditional lump of coal.

A high-heat cooking surface can be achieved on a gas grill using different methods. First, be sure to get your gas grill have enough time to reach its maximum temperature. This usually requires preheating the grill for 15Minutes or more before cooking. If you do not agree with the results of searing a steak on gas grill alone is not satisfactory, try using a hot iron plate, then move the steaks to finish the regular grid. Some high-end gas grills are also available with infrared sear burner, a great job in creating a nice sear to do, features.

The second factor for the creation of a Maillard reaction is a low humidity environment. Salt, and its ability to extract moisture, asignificant factor. Despite what many think is best for your steaks salt for about 30 minutes to an hour before cooking. There are several reasons for this. Previously, the salts, so that you have made time for two processes. First, the salt to draw moisture from the meat and bring to the surface, this happens very quickly. Then, by osmosis, the meat is a good piece to absorb the moisture that has given the salt. Only now is the moisture with tastesalt and other seasonings that you rub on meat before, so that the flavors penetrate the steaks and salts for its softness.

This process can be between 30 minutes to an hour depending on the thickness of the meat. It 'important to be sure, the steak of this full time, to absorb moisture from the surface of the meat, otherwise the steak "cooked" grilled, strongly decreases the amount of browning on the outside ofThe steak and how to taste (see above discussion on burning). If you use a wet marinade over the meat should be thoroughly dried by the first grid marninade removed.

The other important factor in the amount of melted fat in the flavor of steak. USDA meat grades in part on the amount of fat in meat marblization Canner (almost no marblization) in the first (most marblization) is based. Japanese Kobe beef,This is even more expensive than beef up the U.S. first, is even more marblization and variety than can run upwards of $ 100 per pound or more. During the cooking of these fatty marbled steak melt. The melted fat is perceived juiciness is where and why you should never cook a medium rare steak, if the goal is great taste. The more cooks steak more flavorful the burning of fat left over charcoal / burner and not the steak left.

So, noNo matter what the use of flavoring or seasoning or steak cut, keep in mind these simple rules for a good result:

Rooms from 30 minutes to 1 hour before cooking, depending on the thickness. Let your steak to room temperature before cooking. Make sure the steaks are dry on the outside before cooking, since all the moisture is greatly reduced external browning (Maillard reaction). Get your grill as hot as you can go, then again as needed to the desired temperature is also a good rangeSear has developed. Do not overcook. Great steaks on the grill should not be complicated. Simply with salt and pepper, cutting techniques and just tastes good, your steaks are delicious every time.

How to grill steaks

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Wednesday, September 14, 2011

Char-broil Smoker Barrel Grill - Black (27.5")

!±8±Char-broil Smoker Barrel Grill - Black (27.5")

Brand : Char-broil
Rate :

Price :
Post Date : Sep 14, 2011 23:34:16
Usually ships in 1-2 business days

?Cast iron cooking grid?Smoke stake and dual vents?Temperature gauge?Folding wood side shelf?Bottom rack for storage and wheels for mobility?Power Source: Charcoal-Fueled?Grill Surface Area: 600 sq. in.?Frame Material: Steel?Care and Cleaning: Wipe Clean With a Damp Cloth?Dimensions: 46.0 " H x 63.0 " W x 22.0 " D

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Sunday, September 11, 2011

Barrel barbecue grill and cart the next generation

!±8± Barrel barbecue grill and cart the next generation

Gas grills have multiple varieties but they basically fall into 2 categories: charcoal grills and gas grills. Lately there are also electric indoor grills. Although many people constantly compare the merits of gas grills and charcoal grills, the two remain traditional methods of grilling up to now. However, amongst the two, the most competitive and highly in-demand in the market are charcoal grills.

Charcoal grills come in a range of steel or custom designs. There are 55 gallon Cans sawn along its sides like a grid base and the cover for the vehicle to large grids of brick, weighing nearly a ton.

Barrel Grill
The evaluation is cut in its original form, appearance barrel grill to 55 liters in steel drums on a long and a half. His joints are attached so that the upper half, around the lid, as well as the lower chamber of coal. To control the volume of air, the openings are cut in the upper and lower sections. The cover isthe fireplace. In addition to the lower half of the grill and charcoal grill networks are being installed, while their legs are attached to them.

Barbecue barrel, like a kettle grills are great for grilling and barbecue. When it comes to grilling, you need to be established at the end of the race piled burning coal, while the food in the other section of the barrel. Once you close the lid, the heat can be controlled through the openings. There are barbecue blows all the timeDarling, there are many basic models and customized commercially available.

Here are some of the barrel grills sold on the market:

Kingsford Barrel Grill 28.5 inches joke 5pc optional. Tool Sets
This brand of coal-burning grill costs $ 183.99 per barrel. Kingsford is one of the best known brands in the world when it comes to charcoal grills. You are assured of quality and satisfaction in relation to your cooking needs. This grid barrel has more than 830 square inches of cooking space clean. Thealso has a front side of wooden shelves. There is also mobile because of its durable wheels.

The set contains five pieces of wood handles. It also has chrome grill rack, adjustable charcoal tray, adjustable air dampers, a temperature indicator and carries the heating. The set includes a spatula, fork, grill brush, tongs and a pastry brush.

520 262 barrel-style grill
This barrel charcoal grill costs $ 145.99. And 'created by Landmann USA for domestic use. Compatriotcombines the classic design of a grid barrel with fancy elegant interiors. In this way, the grid to maintain optimum heat convection and circulation, blends harmoniously into any type of court.

This sophisticated-looking barrel grill offering 339 square inches of cooking area clean, making it perfect for small meetings or even everyday family use. If you want to use it for large gatherings, is already to keep roasted grilled steak or hamburger on his 159 square inchesWarming rack.

Grids Cart
Charcoal grills are similar to typical gas grill cart. They are generally rectangular in design and have a grill, hinged grating, and coal. You must have a cart, bedside tables and wheels fitted.

Some gas grills have their own way to adapt to the heat. This is achieved by the movement of the surface after the baking pan coal face, by aeration or combing all three methods.

Grids cart, even ifvery expensive, usually have an ash tray. This ensures that ashes can easily wile away boil. From the shopping cart grills have a rectangular design, are also ideal for grilling indirect. Place with all the characteristics of charcoal grills, can the art of grilling with charcoal as comfortable as the gas grill.

A good example of a grid of electric-powered car sold in the market these days Grill Meco 9329W Deluxe Electric Cart with Rotisserie is(Satin Black). It is perfect for outdoor use but it can be plugged onto any standard household outlet. It features a removable thermostat control equipped with low to high settings, a study cart that has a wooden lower shelf, wooden fold-away side tables and 200 sq. inch of highly usable cooking surface.

You can have it in 3 elemental positions such as vertically for indirect rotisserie cooking. It also has a reflector pan that directs the heat towards the cooking surface. It is priced at $ 258.57.

Barrel barbecue grill and cart the next generation

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Thursday, September 8, 2011

BBQ Beer Can Chicken - Part 5 - Celebrity BBQ Showdown: JM vs. Grill Innovations

!±8± BBQ Beer Can Chicken - Part 5 - Celebrity BBQ Showdown: JM vs. Grill Innovations

--- Thank you for your application * * Available in full 1080p HD --- --- --- And celebritygrillshow.com Hamlin (Innovations Grill) and I joined Charles Mattocks (The Poor Chef), since we are ready sauce, and sculpt the beer can chicken.

BBQ Beer Can Chicken - Part 5 - Celebrity BBQ Showdown: JM vs. Grill Innovations

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Monday, September 5, 2011

Who invented the barbecue?

!±8± Who invented the barbecue?

The cooking method of grilling is a slow process of cooking meat at low temperatures over charcoal or wood. It is often grilled, high temperatures and shorter cooking times used confused, and can be used to cook meat, fruit and vegetables. One of the best things about grilling is that it is one of the most user-friendly ways to cook. The people sitting around the barbecue pit and keep their food on the fire, talking to each other, without turning on a great effort, but occasionallySkewers for foods for balanced focus received. During this process is to enjoy, have you ever wondered who invented the barbecue?

And 'it is likely that the grid as a method of cooking in the days of cattle, on which the American cowboy was hard meat, eat like the other breast and cut thread. However, with many hours on the fire, the meat was soft and tender they can be eaten, and was a favorite for the American cowboy. Some of the most popular meat cookedGrill over was goat, venison, beef, pork ribs and pig's head. No one knows who invented the first barbecue.

On the other hand, there is speculation about how the "barbecue" term was born. Among the Taino tribe, there is a word that is used for a car to smoke the meat, which is to describe "barbacoa". But it is also a French "barbe a queue", a term that means, whiskers to tail, covering a variety of meat that can be cooked in a grid. On this day, grillYou can see the well that is used for baking or cooking method of meat slowly over a fire. The two current meanings are very similar, both the Taino tribe, a French terms, the more it is a mystery, which was the original name after it was called.

Only in the late nineteenth century was invented as Holzkohlebrikett so that the grid to arrive at a constant temperature throughout this process. Then Henry Ford used this idea and did a briquettewith sawdust and wood residues, in which EC Kingsford put into production. Since that was a popular brand of Kingsford charcoal barbecue.

Who invented the barbecue?

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Tuesday, August 30, 2011

Charcoal Grill Smoking hazards is not the Barbecue Industry Tell You

!±8± Charcoal Grill Smoking hazards is not the Barbecue Industry Tell You

Summer is always a great time for family gatherings and eating out. And in many outdoor recreation, cricket has always in the top ten list of activities in the lives of most American families'. Smoke BBQ Grill charcoal or gas are the most popular options together in these days to share with your loved ones and enjoy this steak grilled cooked briefly.

With the latest innovations in technology, we find ourselves with a selection of grills and electric infrared that canManage your outdoor cooking. But for those who have experienced enthusiasts barbecue, charcoal smokers are still sought after as the techniques to get associated with juicy meat smoked, tasteless, which is normally associated with hot gas or electric grill.

The truth about coal-fired grills

But have you ever wondered how smoking can affect the health of coal in the long run? Perhaps this is a very simple and logical question for most buyers to ask the first decision on the type of gridto buy, but few are aware.

Many studies of carbon monoxide - toxic chemicals released into the smoke when burning fuel in coal, such as wood, coal or briquettes, has many negative effects on health, said that the use of coal for cooking .

A publication on CNN, said a case in which CDC has estimated the number of non-fire related carbon monoxide poisoning had caused between 15000-40000 in the hospital emergency room visits annually in the United States.

However, someBBQ addicts say that the coal smoke only really bad for your health if abused, or when the meat cooked and partially burned. Yet everyone has to some extent in agreement that some parts of the meat is actually poisoned by the smoke, which are used to cook the same meat.

Another article on the danger charcoal grills, also said that the long-term risk of cancer. It 'was fixed by means of an example of studies conducted by scientists at Rice UniversityIn 2003 showed that the proportion of people who had died because of cancer, especially high in Houston - where the most popular family activities during the summer season, where the coal smoke.

What to do if you get sick?

If you already have a charcoal grill to smoke, and I wonder if you can throw away, and opt for health reasons rather than electric or gas barbecue, here are some signs of illness carbon: its starts with a slight sore head, if untreated,the pain will build up and cause nausea. After repeated exposure to toxic smoke, the sick person might even feel some confusion, dizziness and loss of good concentration. If you have ever felt sick that way while preparing those deliciously flavorful smoked dishes, it is highly recommended that you seek out medical help from doctors right away, and possibly stop charcoal grilling or smoking during treatment period.

So the choice is really up to you, whether charcoal grilling is an 'yes' or "No". While everyone agrees that crickets can detect with charcoal, the cooking experience more rewarding and eat, can long-term side effects on health are not overlooked and ignored it for granted, especially if you smoke, grilled meat and vegetables on a regular basis.

Charcoal Grill Smoking hazards is not the Barbecue Industry Tell You

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Sunday, August 28, 2011

Lighting a charcoal fire for beginners - with lighters

!±8± Lighting a charcoal fire for beginners - with lighters

Listen up, because I'm going to tell you how to do something that most "experts" in this field will refuse to address: how to start a charcoal fire using lighter fluid.

"Lighter fluid" is almost a bad word among serious grilling aficionados and weekend barbecue warriors. Ask one of them how to light a good charcoal fire using lighter fluid and you will get a one-word answer: "don't." It will usually be followed by the instruction: "get a charcoal chimney."

The reason is simpler, lighter fluid, gasoline, and a cousin also has a petroleum base, which has a terrible odor. As a result of its potential for vapor lighter products made from petroleum, which affect the taste of your food. As a result, people who are really serious about their grilling and barbecue, the infusion of meat, often with various mixtures of thin wood smoke, wiping her compliments secret ingredient is not only easy to use with the thought of it.

Most renowned artists GridUse BBQ starter. And this is good advice. I prefer an alcohol on me, and to avoid possible odor and taste problems.

But in all reality, most beginners go to the way coal lighter fluid, because it is visceral, is widely available and what they have seen from other people. If you are just learning your way around a charcoal grill, can be confused with a chimney or electric starter or under-the-carbon fuel source. And it is herethe big secret: It's okay. You started a perfectly good meal for a lighter fluid can satisfy the taste of 90% of the population. That is, if you do it right.

Before you begin, select the coal. Go ahead and get the Kingsford briquettes, even though they cost more. I found the quality of the store-brand coal (often the only choice) to vary considerably. Kingsford is usually faster and the ash burns evenly and have a good time. IfDo you have another premium brand available in your area, do not hesitate to try it. How do you really know your way around to get a grid, you can lump of coal, which burns faster, and leaves less ash is easier to complete the cooking temperature setting. But now I want a decent quality briquette ensure consistency and ease of use.

First, you want to determine how much coal is needed. Estimated to cover the space on the grill, the food. Pour in enough tilesCovering that much space under the grate, in a single layer. Then throw in about 6 or 7 more tiles.

Then, stack the briquettes into a pyramid. Lighter fluid enough to squeeze all tiles, you can see from cover. I inject also usually some gaps between the tentative agreement on coal to deepen the pyramid.

Wait a minute, but no more.

Light that by dropping a game or a long-handled lighter. A lighter usually puts his hands a little 'close for comfort. I usually try to light charcoal on each side.

You will see a lot of flames and fire, for a while '. Then, very briefly, it seems that the fire goes out. Be patient. Whatever you do, do not spray more fluid on them. And 'dangerous. Your fire will not escape and the liquid is simply burned coal.

Finally, you see the corners of briquettes turn white with ash, and eventually more and more about the briquette ash. If theseIncineration process stops completely, not by fire.

As more and more of the coal ash are full, you probably start to be bright orange at the center of your pyramid, and can also run the flames. They are waiting for coal to be much more complete, all-white ash. This ensures that the lighter fluid burned completely and should not seriously contaminate the food. Well, if you have a scattered tiles, which have not completely incinerated, okay, it iscan wait that long for 100% incineration, you miss the best cooking charcoal.

With Kingsford, usually ready fairly quickly, as quickly as 15 minutes. Larger fires, barbecues and various different tiles may require more time.

So, when the tiles are completely or almost completely incinerated beyond, with a long-handled tongs or other tools to spread the pieces in single layer. Put your grill grate placed on top of the heat for a few minutes agoAdd your diet (more time for all the remaining coals to ash over). If your grill has a brush, I do now, when it is hot, but before the meal.

As long as one has to burn long enough for all the liquid is lighter and wait for the ashes of tiles, that most people are not all negative residual tastes. There are good reasons to use the methods of lighting and pieces of charcoal briquettes as well, but this is the simplest and a perfectly acceptable way to start. How do youcomfortable around the grid, you can examine all other options.

Lighting a charcoal fire for beginners - with lighters

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Friday, August 26, 2011

Char-Griller 2222 Pro Deluxe Charcoal Grill & Smoker

!±8±Char-Griller 2222 Pro Deluxe Charcoal Grill & Smoker

Brand : Chargriller
Rate :

Price : $120.02
Post Date : Aug 26, 2011 22:51:06
Usually ships in 3-4 business days

The Pro Deluxe is the grill of choice for professionals and backyard enthusiasts. It has enough cooking space to feed your family and the neighbors. Over 800 square inches of total cooking area will let you feed a crowd! Made from heavy guage steel this grill will last for years. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable fire grate makes it easy to control the heat, and our easy dump ash pan makes cleaning up a snap. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 2 shelves. Rotisserie and Side Fire Box adaptable.

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