After you have worked so hard making great BBQ for your family and friend, they always need to wait a few more minutes. Giving meats time to rest after removing them from the grill allows natural juices to constrict and therefore will not flow out of the cut of meat when you slice it with a knife.
This is very important after removing meat from the grill.
Richard Myers
www.thegrillingcoach.com
Friday, July 25, 2008
Thursday, July 24, 2008
Grilling Marinated Boneless Chicken Breasts
Skinless & boneless chicken breast halves are marinated in a mixture of mayonnaise, mustard, and honey before grilling
Ingredients:
• 4 skinless, boneless chicken breast halves
• 1 cup Salad dressing or mayonnaise
• 1/4 cup Dijon-style mustard or yellow mustard if you perfer
• 1/4 cup honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken over medium heat about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Richard Myers
www.thegrillingcoach.com
Ingredients:
• 4 skinless, boneless chicken breast halves
• 1 cup Salad dressing or mayonnaise
• 1/4 cup Dijon-style mustard or yellow mustard if you perfer
• 1/4 cup honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken over medium heat about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Richard Myers
www.thegrillingcoach.com
Tuesday, July 22, 2008
Add Mystique to Your Grill
add mystique to your grill
Cooking on a gas grill, to many, means burgers and hot dogs– typical family barbecue fare. But even the inexperienced barbecuer can achieve chef-quality results, with a little creativity and daring. It is easier than you might think to cook something spectacular on a gas grill.
If you like serving bread alongside your meals, try grilling garlic toast. Grill marks on buttered bread look beautiful, and lend an extra dimension of flavor. Brush each side of a thick slice of French bread with olive oil or melted butter, then rub with a sliced clove of garlic or sprinkle with garlic powder. Place on the grill, but in a spot where the flames from your other food aren’t kicking up. Watch closely so they don’t burn, and toast both sides. Alternatively, place them on the grill after you have shut it off and close the lid; there will be enough heat to toast both sides nicely as you call everyone to the table.
Can’t imagine making vegetables on the grill? Here are some simple things to try:
- Small summer squashes, cut in half lengthwise and coated in olive oil and your favorite seasonings take almost no time to cook crisp-tender, and won’t fall through the grate.
- Potatoes can be baked whole, wrapped in foil. Start them ahead of your other things so they will be finished on time.
- Sweet corn takes on a roasted flavor when grilled. Carefully pull back the husk, but leave it attached to the stem. Remove the silk, and put the husk back over the kernels. Soak the ears in cool water for at least twenty minutes, and when you’re ready to cook them, simply place on the hot grill, turn occasionally, until cooked evenly. Break out the butter and salt!
Nothing says “I know what I am doing!” better than grilling a whole fish. No special equipment is needed, and the fish will stay moist because it is protected by the skin. Simply salt and stuff the body cavity of a red snapper (or other large fish) with lemon slices, place on a hot grill, and cook with the lid closed for 20 minutes per side or until an instant-read thermometer reads 135 degrees in the thickest part of the fish. The high heat will crisp the skin, making it easy to turn. Place on a platter, and make a slit across each end of the fish. Pull away the skin and serve! Because the skeleton is intact, the fish will come cleanly away from the bones. Use this technique for any skin-on fish that has been cut into single servings; keep the skin side on the grate, and monitor the temperature to avoid overcooking, as smaller pieces will cook more quickly.
You don’t have to be a cooking school graduate, or even consider yourself a gourmet, to enjoy a fabulous meal from the grill. And forget the buns!
Richard Myers
www.thegrillingcoach.com
Cooking on a gas grill, to many, means burgers and hot dogs– typical family barbecue fare. But even the inexperienced barbecuer can achieve chef-quality results, with a little creativity and daring. It is easier than you might think to cook something spectacular on a gas grill.
If you like serving bread alongside your meals, try grilling garlic toast. Grill marks on buttered bread look beautiful, and lend an extra dimension of flavor. Brush each side of a thick slice of French bread with olive oil or melted butter, then rub with a sliced clove of garlic or sprinkle with garlic powder. Place on the grill, but in a spot where the flames from your other food aren’t kicking up. Watch closely so they don’t burn, and toast both sides. Alternatively, place them on the grill after you have shut it off and close the lid; there will be enough heat to toast both sides nicely as you call everyone to the table.
Can’t imagine making vegetables on the grill? Here are some simple things to try:
- Small summer squashes, cut in half lengthwise and coated in olive oil and your favorite seasonings take almost no time to cook crisp-tender, and won’t fall through the grate.
- Potatoes can be baked whole, wrapped in foil. Start them ahead of your other things so they will be finished on time.
- Sweet corn takes on a roasted flavor when grilled. Carefully pull back the husk, but leave it attached to the stem. Remove the silk, and put the husk back over the kernels. Soak the ears in cool water for at least twenty minutes, and when you’re ready to cook them, simply place on the hot grill, turn occasionally, until cooked evenly. Break out the butter and salt!
Nothing says “I know what I am doing!” better than grilling a whole fish. No special equipment is needed, and the fish will stay moist because it is protected by the skin. Simply salt and stuff the body cavity of a red snapper (or other large fish) with lemon slices, place on a hot grill, and cook with the lid closed for 20 minutes per side or until an instant-read thermometer reads 135 degrees in the thickest part of the fish. The high heat will crisp the skin, making it easy to turn. Place on a platter, and make a slit across each end of the fish. Pull away the skin and serve! Because the skeleton is intact, the fish will come cleanly away from the bones. Use this technique for any skin-on fish that has been cut into single servings; keep the skin side on the grate, and monitor the temperature to avoid overcooking, as smaller pieces will cook more quickly.
You don’t have to be a cooking school graduate, or even consider yourself a gourmet, to enjoy a fabulous meal from the grill. And forget the buns!
Richard Myers
www.thegrillingcoach.com
Monday, July 14, 2008
Good Spice Rub for Pork Chops
1 tbsp of ground cumin
1 tsp black pepper
1 tbsp chili powder
1 tbsp curry powder
1 tsp sea salt
2 tsp brown sugar
Combine all ingredients and rub pork chops
on both sides.
Cook on medium heat until instant thermometer
reads 135 degrees, or about 10 minutes on each side.
Richard Myers
www.TheGrillingCoach.com
1 tsp black pepper
1 tbsp chili powder
1 tbsp curry powder
1 tsp sea salt
2 tsp brown sugar
Combine all ingredients and rub pork chops
on both sides.
Cook on medium heat until instant thermometer
reads 135 degrees, or about 10 minutes on each side.
Richard Myers
www.TheGrillingCoach.com
Friday, July 11, 2008
Grilling For Flavor
Infuse flavor into your grilling
You can place chunks of pepper, hot or mild, onion, garlic or any of the herbs, in a piece of aluminum foil with some okive oil and wrap. Punch a few small holes iin the foil to let the aromatics escape. Cooking slowly will allow the aroma to transfer to the meat and create a great added taste.
If you are going to flavor with wood chips, always soak your chips in water for an hour before you use them If you are going to use chunks, soak them for 2-3 hours.
Richard Myers
www.TheGrillingCoach.com
You can place chunks of pepper, hot or mild, onion, garlic or any of the herbs, in a piece of aluminum foil with some okive oil and wrap. Punch a few small holes iin the foil to let the aromatics escape. Cooking slowly will allow the aroma to transfer to the meat and create a great added taste.
If you are going to flavor with wood chips, always soak your chips in water for an hour before you use them If you are going to use chunks, soak them for 2-3 hours.
Richard Myers
www.TheGrillingCoach.com
Wednesday, July 9, 2008
Easy Grilled Corn
This is the easiest way to grill corn I know of:
Shuck and remove silk from each ear of corn. Wash and dry with a paper towel. Brush each ear of corn with olive oil and salt and pepper to taste. Preheat grill to medium heat and place ear of corn on the grill for about 8 minutes (until tender), turning a quarter of a tun every two minutes.
Very simple and easy.
Richard Myers
www.TheGrillingCoach.com
Shuck and remove silk from each ear of corn. Wash and dry with a paper towel. Brush each ear of corn with olive oil and salt and pepper to taste. Preheat grill to medium heat and place ear of corn on the grill for about 8 minutes (until tender), turning a quarter of a tun every two minutes.
Very simple and easy.
Richard Myers
www.TheGrillingCoach.com
Tuesday, July 8, 2008
Easy Baked Beans
This is a good side dish. A little different. Give it a try.
2 cans baked beans
1 can black beans rinsed and drained
1 can hot dog chili sauce
1/2 cup Jack Black (Jack Daniels1 taco or fajita seansoning package
1 smaill minced onion
1/3 cup real bacon bits
2 tbsp maple syrup or brown sugar
Combine all ingredients in a large foil baking dish and place on a preheated grill or in the oven. Cook, uncovered for 45-50 minutes at 300 degrees or until desired doneness.
Richard Myers
www.TheGrillingCoach.com
2 cans baked beans
1 can black beans rinsed and drained
1 can hot dog chili sauce
1/2 cup Jack Black (Jack Daniels1 taco or fajita seansoning package
1 smaill minced onion
1/3 cup real bacon bits
2 tbsp maple syrup or brown sugar
Combine all ingredients in a large foil baking dish and place on a preheated grill or in the oven. Cook, uncovered for 45-50 minutes at 300 degrees or until desired doneness.
Richard Myers
www.TheGrillingCoach.com
Sunday, July 6, 2008
Ham On The Grill
Ham on the grill
Pork has been celebrated as a special occasion food for centuries. Coined “the other white meat” pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don’t have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.
I love smoked hams. They come pre-cooked and are already packed full of flavor. I’ve experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.
Grilled and Glazed Ham:
You may want to make this recipe when hams go on sale. They can be rather expensive. While we’re at the store, we’ll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It’s meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.
We’re going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it’s reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it’s cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it’s reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.
There’s not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don’t stray too far away from the grill, but you don’t have to babysit either. This ham will cook for 2 hours before we begin to glaze.
After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.
Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It’s smoky, sweet and savory. It’s a huge hit at my place. We have it twice every year, at least.
Richard Myers
www.TheGrillingCoach.com
Pork has been celebrated as a special occasion food for centuries. Coined “the other white meat” pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don’t have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.
I love smoked hams. They come pre-cooked and are already packed full of flavor. I’ve experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.
Grilled and Glazed Ham:
You may want to make this recipe when hams go on sale. They can be rather expensive. While we’re at the store, we’ll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It’s meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.
We’re going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it’s reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it’s cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it’s reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.
There’s not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don’t stray too far away from the grill, but you don’t have to babysit either. This ham will cook for 2 hours before we begin to glaze.
After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.
Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It’s smoky, sweet and savory. It’s a huge hit at my place. We have it twice every year, at least.
Richard Myers
www.TheGrillingCoach.com
Wednesday, July 2, 2008
Grilled Vegetables
Grilled Vegetables
1 eggplant, sliced 1/3" thick
1 summer squash, sliced 1/3" thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3" thick
4 large whole mushrooms
1/2 cup Balsamic Vinaigrette or Italian dressing. You can use low fat if you like.
sea salt to taste
freshly ground black pepper
1. Preheat the grill to medium high.
2. I just cut up vegetables in bowl and add the salt and pepper, and salad dressing and toss using my hands.
3. Grill on a hot grill for 2-4 minutes on each side. To keep the onions together, I stick toothpicks thru the sides of the onions to hold them together. If you over cook the vegetables they will become mushy.
4. Serve hot or at room temperature and enjoy.
Richard Myers
www.TheGrillingCoach.com
1 eggplant, sliced 1/3" thick
1 summer squash, sliced 1/3" thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3" thick
4 large whole mushrooms
1/2 cup Balsamic Vinaigrette or Italian dressing. You can use low fat if you like.
sea salt to taste
freshly ground black pepper
1. Preheat the grill to medium high.
2. I just cut up vegetables in bowl and add the salt and pepper, and salad dressing and toss using my hands.
3. Grill on a hot grill for 2-4 minutes on each side. To keep the onions together, I stick toothpicks thru the sides of the onions to hold them together. If you over cook the vegetables they will become mushy.
4. Serve hot or at room temperature and enjoy.
Richard Myers
www.TheGrillingCoach.com
Tuesday, July 1, 2008
Couple Grilling Tips
Allowing your grilled meat to rest. After you have worked so hard on making the best BBQ for your family and friends, after you take the meat off the grill, allow it a few minutes to rest. Just let it sit on the platter for that extra 5-10 minutes before you cut into it, will prevent the natural juices to constrict and keep from running out on your plate.
Also remember to rub your ribs with your special seasoning at least 24 hours before you plan on grilling them. Use your favorite dry rub and coat them good all over. The rub will penetrate the ribs sufficiently and guarantee delicious ribs everytime. Always use a smoker box with hickory chips for that added smoked flavor.
Good grilling.
Richard Myers
www.TheGrillingCoach.com
Also remember to rub your ribs with your special seasoning at least 24 hours before you plan on grilling them. Use your favorite dry rub and coat them good all over. The rub will penetrate the ribs sufficiently and guarantee delicious ribs everytime. Always use a smoker box with hickory chips for that added smoked flavor.
Good grilling.
Richard Myers
www.TheGrillingCoach.com
Sunday, June 29, 2008
Grilled Pork Chops
Grilled pork chops
In every backyard in America you have a good chance of finding a grill. Though some traditionalists still cook with hardwood charcoal, gas grills have always been popular items. They’re increasing in popularity now. They’re convenient, cook more evenly, easier to maintain, less hassle, and they’re a bit more stylish. But with anything like a grill in your yard, you’ll also need some recipes. How many times can you possibly feed your family hot dogs and hamburgers? Chicken is good also, but even that gets boring after a while. We need something that we haven’t had before. We need the other white meat – pork.
Pork chops on the grill work out absolutely fantastic. They don’t stick as much as poultry or fish, they cook really fast and pick up that grilled flavor, and there are endless ways you can enhance the flavor. This recipe is one of my all-time favorites when it comes to pork chops. They’re nice and thick-cut chops with a little Asian inspired flavor. These juicy chops are out of this world. The flavors will dance around on your tongue.
Marinated Pork Chops:
We don’t need to go all out at the grocery store, just pick up a few items that really drive the flavor home. First, we want some nice, thick pork chops. The butcher in a mega-mart will gladly cut your chops to 1 ½ inch thick. Grab as many chops as you need. Next, we want a bottle of soy sauce, a bottle of honey, a bulb of garlic, a good piece of fresh ginger and some sesame oil. Sesame oil is optional if you can’t find it. Also, you don’t need a huge piece of ginger if you’re only planning to use it for this recipe.
To make our marinade we’ll start by pouring ½ cup of the soy sauce into a bowl or a plastic zip top bag. Next, squirt a few tablespoons of honey in there, followed by 2 tablespoons of the oil. (Just use vegetable if you didn’t get the sesame) Chop a few tablespoons of ginger and a few cloves of garlic and add them to the marinade. Finish it off with some salt and pepper to taste, mix everything up and add your pork chops. They should marinade for 4 hours minimum, overnight would be ideal.
When it’s time to cook, turn your grill to medium heat. Make sure your racks are well oiled and allow the grill to heat up for a few minutes. Take your chops out and make sure no pieces of garlic or ginger are stuck to them. The small pieces can burn and leave your chops tasting bitter. Place your chops on the grill and close the lid. They should cook for around 10-12 minutes on each side. When you do turn your pork chops over, place the uncooked side on an unused portion of the grill if at all possible. This will ensure that they do not stick on the opposite side.
This recipe is really something different. The flavors these pork chops pick up is outstanding. The honey and the ginger really play well together and the soy sauce is a nice compliment. This dish is great sliced up and placed over rice. But I suggest putting a few chops on your plate and digging in as is.
Richard Myers
www.TheGrillingCoach.com
In every backyard in America you have a good chance of finding a grill. Though some traditionalists still cook with hardwood charcoal, gas grills have always been popular items. They’re increasing in popularity now. They’re convenient, cook more evenly, easier to maintain, less hassle, and they’re a bit more stylish. But with anything like a grill in your yard, you’ll also need some recipes. How many times can you possibly feed your family hot dogs and hamburgers? Chicken is good also, but even that gets boring after a while. We need something that we haven’t had before. We need the other white meat – pork.
Pork chops on the grill work out absolutely fantastic. They don’t stick as much as poultry or fish, they cook really fast and pick up that grilled flavor, and there are endless ways you can enhance the flavor. This recipe is one of my all-time favorites when it comes to pork chops. They’re nice and thick-cut chops with a little Asian inspired flavor. These juicy chops are out of this world. The flavors will dance around on your tongue.
Marinated Pork Chops:
We don’t need to go all out at the grocery store, just pick up a few items that really drive the flavor home. First, we want some nice, thick pork chops. The butcher in a mega-mart will gladly cut your chops to 1 ½ inch thick. Grab as many chops as you need. Next, we want a bottle of soy sauce, a bottle of honey, a bulb of garlic, a good piece of fresh ginger and some sesame oil. Sesame oil is optional if you can’t find it. Also, you don’t need a huge piece of ginger if you’re only planning to use it for this recipe.
To make our marinade we’ll start by pouring ½ cup of the soy sauce into a bowl or a plastic zip top bag. Next, squirt a few tablespoons of honey in there, followed by 2 tablespoons of the oil. (Just use vegetable if you didn’t get the sesame) Chop a few tablespoons of ginger and a few cloves of garlic and add them to the marinade. Finish it off with some salt and pepper to taste, mix everything up and add your pork chops. They should marinade for 4 hours minimum, overnight would be ideal.
When it’s time to cook, turn your grill to medium heat. Make sure your racks are well oiled and allow the grill to heat up for a few minutes. Take your chops out and make sure no pieces of garlic or ginger are stuck to them. The small pieces can burn and leave your chops tasting bitter. Place your chops on the grill and close the lid. They should cook for around 10-12 minutes on each side. When you do turn your pork chops over, place the uncooked side on an unused portion of the grill if at all possible. This will ensure that they do not stick on the opposite side.
This recipe is really something different. The flavors these pork chops pick up is outstanding. The honey and the ginger really play well together and the soy sauce is a nice compliment. This dish is great sliced up and placed over rice. But I suggest putting a few chops on your plate and digging in as is.
Richard Myers
www.TheGrillingCoach.com
Saturday, June 28, 2008
Grilling Corn on the Cob
Grilling Corn
It is best if you can soak your corn in a bucket of water for an hour before starting.
Begin by pulling back the husks from the corn, but do not remove them. Remove and discard the silk and then soak the corn in a bucket of cold water for 15-20 minutes.
Preheat the grill to a medium temperature.
Remove the corn form the water and brush the kernels with olive oil or butter.. Before you rewrap the corn, you can with a little garlic salt or black pepper if you like.
Then reposition the husks over the kernels and tie ear with a piece of string.
Put the prepared ears of corn on a medium heat turning every couple of minutes.
After 8-10 minutes put the corn on indirect heat or on the top shelf of your grill for an additional 15 minutes with the cover closed. I usually turn mine once in the last 15 minutes.
After 15 minutes, your corn is ready to eat and enjoy.
Richard Myers
www.TheGrillingCoach.com
It is best if you can soak your corn in a bucket of water for an hour before starting.
Begin by pulling back the husks from the corn, but do not remove them. Remove and discard the silk and then soak the corn in a bucket of cold water for 15-20 minutes.
Preheat the grill to a medium temperature.
Remove the corn form the water and brush the kernels with olive oil or butter.. Before you rewrap the corn, you can with a little garlic salt or black pepper if you like.
Then reposition the husks over the kernels and tie ear with a piece of string.
Put the prepared ears of corn on a medium heat turning every couple of minutes.
After 8-10 minutes put the corn on indirect heat or on the top shelf of your grill for an additional 15 minutes with the cover closed. I usually turn mine once in the last 15 minutes.
After 15 minutes, your corn is ready to eat and enjoy.
Richard Myers
www.TheGrillingCoach.com
Foiled Meat Recipe
Foiled Meat Recipe
Half-pound of ground sirloin, seasoned with your favorite meat seasoning, and made in to a thick patty.
- One carrot, sliced thick
- One potato, sliced thick
- One or two thick slices of onion
- 3 or 4 mushrooms, sliced
On a large sheet of aluminum foil(use heavy duty or double. regular aluminum foil), place the hamburger, and then pile on the onion, potato, carrots, and mushroom as best you can. It’ll look pretty disorganized, but that’s ok. Salt and pepper to taste.
Carefully fold up the sides and ends of the aluminum foil to create a self-contained unit, making sure the edges of the foil are folded over a few times and scrunched together so that the grease from the meat doesn’t escape, which would give you a dry meal, and a messed up grill. Also, don’t fold the aluminum foil too tightly around the food. I’ve found that if you wrap the foil too tightly, the edge of a veggie or two may pop a hole in the aluminum foil when you’re moving the aluminum foil “container” around the grill.
Per your suggested cooking instructions, the foil container would then be cooked, hamburger side down, over low heat for 15 minutes, then flipped over and cooked for another 15 minutes.
When we have it for dinner, Judi and I just place it on a plate, on the table and cut it open and help our plates out of the foil.
Richard Myers
www.TheGrillingCoach.com
Half-pound of ground sirloin, seasoned with your favorite meat seasoning, and made in to a thick patty.
- One carrot, sliced thick
- One potato, sliced thick
- One or two thick slices of onion
- 3 or 4 mushrooms, sliced
On a large sheet of aluminum foil(use heavy duty or double. regular aluminum foil), place the hamburger, and then pile on the onion, potato, carrots, and mushroom as best you can. It’ll look pretty disorganized, but that’s ok. Salt and pepper to taste.
Carefully fold up the sides and ends of the aluminum foil to create a self-contained unit, making sure the edges of the foil are folded over a few times and scrunched together so that the grease from the meat doesn’t escape, which would give you a dry meal, and a messed up grill. Also, don’t fold the aluminum foil too tightly around the food. I’ve found that if you wrap the foil too tightly, the edge of a veggie or two may pop a hole in the aluminum foil when you’re moving the aluminum foil “container” around the grill.
Per your suggested cooking instructions, the foil container would then be cooked, hamburger side down, over low heat for 15 minutes, then flipped over and cooked for another 15 minutes.
When we have it for dinner, Judi and I just place it on a plate, on the table and cut it open and help our plates out of the foil.
Richard Myers
www.TheGrillingCoach.com
Friday, June 27, 2008
Grilling Tip
Always keep your grill clean. This is essential for good-tasting food and general safety.
Richard Myers
www.TheGrillingCoach.com
Richard Myers
www.TheGrillingCoach.com
Wednesday, June 25, 2008
Sweet, Sticky, and Spicy Chicken Wings
Sweet, Sticky, and Spicy Chicken Wings
These wings sport at least four layers of flavor--the chicken itself, a zesty spice run, a fruity-savory glaze, and the smokiness from the grill.
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne powder (or more to taste)
3 1/2 pounds (about 17 pieces) chicken wings, cut between the joints and wing tips discarded
1 9-ounce jar mango chutney
2 tablespoon balsamic vinegar
Combine the salt, cinnamon, cumin, and cayenne powder in a jar and sprinkle it over the wing parts. Cover and refrigerate while lighting the grill.
Pre heat the grill to medium high.
Meanwhile, pulse the chutney and vinegar in a food processor until smooth, and transfer to a bowl.
Lightly oil the grill grate. Place the wings on the cooler part of the grill and cover. Grill for 15 minutes, turning the wings until they are browned, for a total cooking time of 35 minutes. During the last few minutes, brush the wings with half of the chutney mixture. Move the wings to the hotter part area, directly over the fire, and brush with the remaining chutney mixture. Transfer to a platter and serve hot.
Yield: 6 servings
Heat Scale: Mild to Medium
Richard Myers
www.TheGrillingCoach.com
These wings sport at least four layers of flavor--the chicken itself, a zesty spice run, a fruity-savory glaze, and the smokiness from the grill.
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne powder (or more to taste)
3 1/2 pounds (about 17 pieces) chicken wings, cut between the joints and wing tips discarded
1 9-ounce jar mango chutney
2 tablespoon balsamic vinegar
Combine the salt, cinnamon, cumin, and cayenne powder in a jar and sprinkle it over the wing parts. Cover and refrigerate while lighting the grill.
Pre heat the grill to medium high.
Meanwhile, pulse the chutney and vinegar in a food processor until smooth, and transfer to a bowl.
Lightly oil the grill grate. Place the wings on the cooler part of the grill and cover. Grill for 15 minutes, turning the wings until they are browned, for a total cooking time of 35 minutes. During the last few minutes, brush the wings with half of the chutney mixture. Move the wings to the hotter part area, directly over the fire, and brush with the remaining chutney mixture. Transfer to a platter and serve hot.
Yield: 6 servings
Heat Scale: Mild to Medium
Richard Myers
www.TheGrillingCoach.com
Sunday, June 22, 2008
Hot and Spicy Chicken Wings
Hot ‘n spicy chicken wings
Chicken wings are some of America’s favorite things to eat.
The world famous Buffalo wings are available on almost
every restaurant menu in the country. I don’t mind ordering
them from a restaurant, but I do like to make my own. And I
don’t deep-fry the wings like traditionalists, I use my gas
grill. The grill gives them an extra bit of flavor and is
just as easy to use as the deep fryer. After my wings are
seasoned and grilled to perfection, I top them off with a
honey, chipotle sauce that will knock your taste buds out
of the park. This may seem like a complicated recipe, but
that hardest part about making it is figuring out which
brand of beer is best to wash the wings down with.
Grilled hot wings:
We’ll have to be a little more particular on this shopping
trip. We want specific ingredients to make these wings a
big hit. The first things we need are some larger sized
chicken wings than what you’re used to ordering from those
pizza palaces. Just check around the store, you will find
some decent sized wings in there. They’ll cost the same per
pound; you just won’t get as many for the buck. Next we
want some garlic and onion powders, some chili powder, a
can of chipotle chilies in adobe sauce and some honey.
When you’re ready to cook, let’s knock this hot sauce out
first. In a blender, add your entire can of chipotles with
adobe sauce, about ¼ cup of honey (more if you want more
flavor, less heat) some chili powder, some garlic powder
and some salt, about a teaspoon of each. Blend all of that
up until smooth, and pour it into a small pot. Heat over
medium-low until it’s hot enough to melt a few tablespoons
of butter in. That’s it, sauce completed.
We want to season the wings simply but liberally. Season
them with salt, pepper, garlic powder, onion powder and
chili powder on both sides. Let the wings set for a while
on a plate or in a dish, we want them to absorb that
seasoning. Next, set that grill on medium heat and make
sure your racks are well oiled. Allow the grill to heat for
10 minutes minimum before placing the wings down.
You can close the lid once the wings are down but don’t
walk away. These wings will only need 5-7 minutes on each
side before turning. Once they’ve been cooked on both
sides, drop the heat down to medium-low. Begin brushing
your sauce over the wings and let it cook onto them. You
can put as little or as much sauce on your wings as you
like. Make sure you don’t leave them lay on one side too
long. The sugars in the honey will begin to burn and your
wings may be ruined.
In my opinion, these wings are better than anything you can
get from a restaurant. They’re meatier, tastier, spicier,
and the best part, homemade. You know exactly where they’re
coming from. I do suggest eating them with something to
cool your mouth off. Maybe the traditional bleu cheese and
celery, but I like some crusty bread and a cold beer with
mine.
Richard Myers
www.TheGrillingCoach.com
Chicken wings are some of America’s favorite things to eat.
The world famous Buffalo wings are available on almost
every restaurant menu in the country. I don’t mind ordering
them from a restaurant, but I do like to make my own. And I
don’t deep-fry the wings like traditionalists, I use my gas
grill. The grill gives them an extra bit of flavor and is
just as easy to use as the deep fryer. After my wings are
seasoned and grilled to perfection, I top them off with a
honey, chipotle sauce that will knock your taste buds out
of the park. This may seem like a complicated recipe, but
that hardest part about making it is figuring out which
brand of beer is best to wash the wings down with.
Grilled hot wings:
We’ll have to be a little more particular on this shopping
trip. We want specific ingredients to make these wings a
big hit. The first things we need are some larger sized
chicken wings than what you’re used to ordering from those
pizza palaces. Just check around the store, you will find
some decent sized wings in there. They’ll cost the same per
pound; you just won’t get as many for the buck. Next we
want some garlic and onion powders, some chili powder, a
can of chipotle chilies in adobe sauce and some honey.
When you’re ready to cook, let’s knock this hot sauce out
first. In a blender, add your entire can of chipotles with
adobe sauce, about ¼ cup of honey (more if you want more
flavor, less heat) some chili powder, some garlic powder
and some salt, about a teaspoon of each. Blend all of that
up until smooth, and pour it into a small pot. Heat over
medium-low until it’s hot enough to melt a few tablespoons
of butter in. That’s it, sauce completed.
We want to season the wings simply but liberally. Season
them with salt, pepper, garlic powder, onion powder and
chili powder on both sides. Let the wings set for a while
on a plate or in a dish, we want them to absorb that
seasoning. Next, set that grill on medium heat and make
sure your racks are well oiled. Allow the grill to heat for
10 minutes minimum before placing the wings down.
You can close the lid once the wings are down but don’t
walk away. These wings will only need 5-7 minutes on each
side before turning. Once they’ve been cooked on both
sides, drop the heat down to medium-low. Begin brushing
your sauce over the wings and let it cook onto them. You
can put as little or as much sauce on your wings as you
like. Make sure you don’t leave them lay on one side too
long. The sugars in the honey will begin to burn and your
wings may be ruined.
In my opinion, these wings are better than anything you can
get from a restaurant. They’re meatier, tastier, spicier,
and the best part, homemade. You know exactly where they’re
coming from. I do suggest eating them with something to
cool your mouth off. Maybe the traditional bleu cheese and
celery, but I like some crusty bread and a cold beer with
mine.
Richard Myers
www.TheGrillingCoach.com
Wednesday, June 18, 2008
Tips for Marinated Chicken
Grilling marinated chicken is truly a very good way to have a delicious meal. Here are some tips in marinating:
It is better to marinate meat with a big surface area because it can easily absorb the marinade. But, when marinating a very compact meat, it is advised to do it by injecting it into the meat or just cut through the meat then massaging it with the marinade with your hands.
If you are marinating a large size of meats, longer time is required for it to absorb the flavor. For such small sizes, it is between 30 minutes and one hour.
If you want your grilling marinated chicken to be brown, take the meat out of the marinade then dry it, then you could already brown it.
If you want to save energy in cleaning, better use Ziploc bag in grilling marinated chicken, but a baking dish or glass bowl would also work.
When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
Reusing the marinade for another stock of meat is not good. If you wish to reserve some for your dipping sauce, better do it before marinating it with the meat.
Grilling marinated chicken can really give you a perfect meal anytime!
Richard Myers
www.TheGrillingCoach.com
It is better to marinate meat with a big surface area because it can easily absorb the marinade. But, when marinating a very compact meat, it is advised to do it by injecting it into the meat or just cut through the meat then massaging it with the marinade with your hands.
If you are marinating a large size of meats, longer time is required for it to absorb the flavor. For such small sizes, it is between 30 minutes and one hour.
If you want your grilling marinated chicken to be brown, take the meat out of the marinade then dry it, then you could already brown it.
If you want to save energy in cleaning, better use Ziploc bag in grilling marinated chicken, but a baking dish or glass bowl would also work.
When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
Reusing the marinade for another stock of meat is not good. If you wish to reserve some for your dipping sauce, better do it before marinating it with the meat.
Grilling marinated chicken can really give you a perfect meal anytime!
Richard Myers
www.TheGrillingCoach.com
Tuesday, June 17, 2008
Good Blue Cheese Hamburger
Here's a departure from the plain old hamburger.
1-1/2pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1-3-ounce package cream cheese, softened
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
Combine the ground beef, Worcestershire sauce, garlic salt and pepper,
mixing well.
Shape mixture into 12 patties about 4 inches
in diameter.
Mix the cream cheese, blue cheese and mustard until smooth.
Divide the mixture among 6 of the beef patties, spreading
to within 1/2 inch of the edge. Top with a remaining patty,
sealing edges firmly.
Grill patties about 4 inches from coals or heating element,
turning once, 5 to 7 minutes on each side for medium. Makes
6 servings.
Richard Myers
www.TheGrillingCoach.com
1-1/2pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1-3-ounce package cream cheese, softened
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
Combine the ground beef, Worcestershire sauce, garlic salt and pepper,
mixing well.
Shape mixture into 12 patties about 4 inches
in diameter.
Mix the cream cheese, blue cheese and mustard until smooth.
Divide the mixture among 6 of the beef patties, spreading
to within 1/2 inch of the edge. Top with a remaining patty,
sealing edges firmly.
Grill patties about 4 inches from coals or heating element,
turning once, 5 to 7 minutes on each side for medium. Makes
6 servings.
Richard Myers
www.TheGrillingCoach.com
Monday, June 16, 2008
Grilled Rib Eye Steak
Grilled Rib Eye Steak
Ingredients:
2 20 oz boneless rib eye steaks (about 1 ½ inches thick) 1
tbs. of fresh thyme leaves 2 tbs. of black pepper (freshly
ground) 1 tbs. of extra-virgin olive oil 1 tbs. of course
salt
Cooking Directions:
1.Mix the thyme, olive oil, and black pepper in a dish and
make sure to rub both sides of steak with an equal amount
of the mixture. Set aside while preparing the grill.
2.Make sure that the fire is hot enough to cook the steak.
Sprinkle a small amount of salt on the sides of the steak.
Grill one side for 5 or 6 minutes and another side for 3 or
4 minutes.
3.Serve the steak on a serving platter. Have it rest for
around a minute or two for the juice of the steak to
settle.
Now that you know how to grill a rib eye steak perfectly
and you've got one great recipe, you are set to have that
sumptuous dinner brought to you by grilling rib eye steak.
Richard Myers
www.TheGrillingCoach.com
Ingredients:
2 20 oz boneless rib eye steaks (about 1 ½ inches thick) 1
tbs. of fresh thyme leaves 2 tbs. of black pepper (freshly
ground) 1 tbs. of extra-virgin olive oil 1 tbs. of course
salt
Cooking Directions:
1.Mix the thyme, olive oil, and black pepper in a dish and
make sure to rub both sides of steak with an equal amount
of the mixture. Set aside while preparing the grill.
2.Make sure that the fire is hot enough to cook the steak.
Sprinkle a small amount of salt on the sides of the steak.
Grill one side for 5 or 6 minutes and another side for 3 or
4 minutes.
3.Serve the steak on a serving platter. Have it rest for
around a minute or two for the juice of the steak to
settle.
Now that you know how to grill a rib eye steak perfectly
and you've got one great recipe, you are set to have that
sumptuous dinner brought to you by grilling rib eye steak.
Richard Myers
www.TheGrillingCoach.com
Saturday, June 14, 2008
Outdoor Catering Barbeque Party
The elegant, fabulous but inexpensive outdoor catering barbeque party for all occasion
If you are planning for your birthday, wedding or anniversary celebration but your budget is not that big, why not settle for an outdoor catering barbeque party where you can spend less than the amount you are supposed to spend when you have your occasion in a five star hotel?
The basic thing you need is to find a beautiful garden; it can be located at the side of the lake or it maybe the beautiful backyard garden of your parents or your friends. Beautiful beaches can go along also with outdoor catering barbeque party. If you have already chosen the place, prepare your tent. It can be a balloon type tent, where there are center poles around. Prepare also the tables, elegant plates, spoon and forks and chairs to be used on your outdoor catering barbeque.
You can use a table cloth that goes with the occasion. For weddings, you can use plain white table cloth or white with pink embroideries to symbolize the solemnity of the occasion and for the chairs, cover them with a cloth with the motif of the table for birthdays and anniversary. Choose your own motif. You can use your favorite color for the dance floor. Of course, just as in a typical dance floor, you can decorate it in many ways as you like. You can have a floral motif where you can put fresh colorful flowers as decoration and put some dwarf bushes as accessories. Do not think that outdoor catering barbeque diminishes the elegance of your occasion because most of the successful occasions are done outside expensive five star hotels. It is up to you to make the place elegant and fabulous. You can make it elegant by putting the right and appropriate decorations. If the occasion takes place in the evening, then you can enhance the place by installing the place with chandeliers.
For the foods to be served on your outdoor catering barbeque party, you should choose menus that are delicious but nutritious and inexpensive. You can discuss with your caterer about what to be served. Because this is an outdoor catering barbeque party, you can ask your catering team to put up a barbeque grill at one side adjacent to the foods already prepared so that grilled fish, pork or chicken barbeque to be served are freshly out from the barbeque grill for a more mouth watering grilled menu. This will enhance the beauty and elegance of your party. In serving the foods on your outdoor catering barbeque party, you can do it in a buffet style or with the waiters serving the guest while they are sitting on their chairs and tables. Because the occasion is done outdoors, your guests who have their own cars need a spacious parking lot and because the occasion suggest it to be done outside any building, therefore parking area should be offered to them for free.
Unlike occasions done inside an expensive elegant hotel dinning hall, an outdoor catering barbeque party allows your guest to move around the place and enjoy the scene the beautiful place offers or they can smoke their cigars freely. So what are you waiting for? Plan your occasion wisely.
www.TheGrillingCoach.com
If you are planning for your birthday, wedding or anniversary celebration but your budget is not that big, why not settle for an outdoor catering barbeque party where you can spend less than the amount you are supposed to spend when you have your occasion in a five star hotel?
The basic thing you need is to find a beautiful garden; it can be located at the side of the lake or it maybe the beautiful backyard garden of your parents or your friends. Beautiful beaches can go along also with outdoor catering barbeque party. If you have already chosen the place, prepare your tent. It can be a balloon type tent, where there are center poles around. Prepare also the tables, elegant plates, spoon and forks and chairs to be used on your outdoor catering barbeque.
You can use a table cloth that goes with the occasion. For weddings, you can use plain white table cloth or white with pink embroideries to symbolize the solemnity of the occasion and for the chairs, cover them with a cloth with the motif of the table for birthdays and anniversary. Choose your own motif. You can use your favorite color for the dance floor. Of course, just as in a typical dance floor, you can decorate it in many ways as you like. You can have a floral motif where you can put fresh colorful flowers as decoration and put some dwarf bushes as accessories. Do not think that outdoor catering barbeque diminishes the elegance of your occasion because most of the successful occasions are done outside expensive five star hotels. It is up to you to make the place elegant and fabulous. You can make it elegant by putting the right and appropriate decorations. If the occasion takes place in the evening, then you can enhance the place by installing the place with chandeliers.
For the foods to be served on your outdoor catering barbeque party, you should choose menus that are delicious but nutritious and inexpensive. You can discuss with your caterer about what to be served. Because this is an outdoor catering barbeque party, you can ask your catering team to put up a barbeque grill at one side adjacent to the foods already prepared so that grilled fish, pork or chicken barbeque to be served are freshly out from the barbeque grill for a more mouth watering grilled menu. This will enhance the beauty and elegance of your party. In serving the foods on your outdoor catering barbeque party, you can do it in a buffet style or with the waiters serving the guest while they are sitting on their chairs and tables. Because the occasion is done outdoors, your guests who have their own cars need a spacious parking lot and because the occasion suggest it to be done outside any building, therefore parking area should be offered to them for free.
Unlike occasions done inside an expensive elegant hotel dinning hall, an outdoor catering barbeque party allows your guest to move around the place and enjoy the scene the beautiful place offers or they can smoke their cigars freely. So what are you waiting for? Plan your occasion wisely.
www.TheGrillingCoach.com
Friday, June 13, 2008
Barbeque Safety Alert
Summer Safety Alert
Methamphetamine cooks are buying propane tanks from the
exchanges at Wal-Mart, Kroger, and emptying them of the
propane gas. Then they fill the propane tanks with
anhydrous ammonia, which they now have a recipe to cook
Methamphetamine. After they are finished with the propane
tanks, they return them to the store. The stores refill the
tanks with propane gas, unknowing to them the improper
substance that was inserted in the tanks and sell them to
their consumers. Anhydrous ammonia is very corrosive and
weakens the structure of the tank. It can be very dangerous
when mixed with propane gas and hooked up to a grill,
recreation vehicle, etc.
You should inspect the propane tank for any blue or
greenish residue around the valve areas. If there are
evidences of these substances, do not purchase the propane
tank and advise the vendor of your findings.
The information was researched, and you should check out
the following website for more details. They also have
pictures for you to view.
Anhydrous Ammonia Safety Alert - National Propane Gas
Association
http://www.npga.org/i4a/pages/index.cfm?pageid=529
www.TheGrillingCoach.com
Methamphetamine cooks are buying propane tanks from the
exchanges at Wal-Mart, Kroger, and emptying them of the
propane gas. Then they fill the propane tanks with
anhydrous ammonia, which they now have a recipe to cook
Methamphetamine. After they are finished with the propane
tanks, they return them to the store. The stores refill the
tanks with propane gas, unknowing to them the improper
substance that was inserted in the tanks and sell them to
their consumers. Anhydrous ammonia is very corrosive and
weakens the structure of the tank. It can be very dangerous
when mixed with propane gas and hooked up to a grill,
recreation vehicle, etc.
You should inspect the propane tank for any blue or
greenish residue around the valve areas. If there are
evidences of these substances, do not purchase the propane
tank and advise the vendor of your findings.
The information was researched, and you should check out
the following website for more details. They also have
pictures for you to view.
Anhydrous Ammonia Safety Alert - National Propane Gas
Association
http://www.npga.org/i4a/pages/index.cfm?pageid=529
www.TheGrillingCoach.com
Thursday, June 12, 2008
Have the Best Barbecue
Have the Best Barbecue ever with the Wood Barbecue Pits
Before charcoals and propane were introduced to the world
as a fuel for cooking, people had relied on wood to fuel
their fires to cook many different foods. Do not be
surprised why barbecue fanatics prefer wood barbecue pits
for the grilling needs they have, wood just released a
natural scent that adds appeal to the barbecue scent and
taste. Sometimes, some latest technology cannot match some
unique and natural essence of food you get from the
traditional process, like the wood-fired barbecue grill
that everybody loves.
The wood barbecue pits are preferred due to its capability
of using different woods in cooking the meat for the
barbecue dish that we like. The wood used in these pits
makes the meals special. Different woods used create
different aroma and different flavors are enhanced in the
meat you have for barbecue. The quality of the fish, meat
or poultry barbecue is what the modern gas fueled grill
could never imitate, even with the many different marinades
available in the market now. The flavor you can get in the
wood barbecue pits can be dictated by how much of the wood
you are using, how hot the fire you have and how much smoke
the meat gets during your grilling time to marinate it.
There are many different types of wood barbecue pits, they
are even known now as the smoker grills. They come also in
different sizes and shapes. The sizes of the wood barbecue
pits vary from small family-sized units to large trailer
wooden barbecue pits. They can allow small families to have
their barbecue in their favorite traditional way of cooking
the barbecue dishes, as well as allow catering outdoors be
very convenient with the monstrous size of the pit.
The wood barbecue pits comes in different forms nowadays,
they all allow us to cook barbecue with the use of woods.
Among them are the offset firebox, bullet style smoker, and
the main chamber cooker. These different styled wood
barbecue pits available for you have their own unique way
of grilling barbecues, this is very important for you to
know so you can utilize the pit to its full functions. You
can make your barbecue the way you like them with the smoky
wood scent with any of these pits but there are different
process for each. The common factor for all of them is
using wood for fuel.
The important part here is choosing the kind of wood you
will be using for your barbecue. It is the best wood
barbecue if you can find and use fruit-bearing trees such
as maple, apple, pecan, oak, hickory, cherry and the most
famous and preferred by barbecue lovers, the Texan
mesquite. It will be best for you to choose hard wood and
avoid using soft wood like the conifer and evergreen. Soft
wood will burn easily and will give your barbecue a bad
taste. With the right wood and the perfect wood barbecue
pit, you can have any meat cooked to its best way; you will
surely enjoy your cookout and your meal as well!
www.TheGrillingCoach.com
Before charcoals and propane were introduced to the world
as a fuel for cooking, people had relied on wood to fuel
their fires to cook many different foods. Do not be
surprised why barbecue fanatics prefer wood barbecue pits
for the grilling needs they have, wood just released a
natural scent that adds appeal to the barbecue scent and
taste. Sometimes, some latest technology cannot match some
unique and natural essence of food you get from the
traditional process, like the wood-fired barbecue grill
that everybody loves.
The wood barbecue pits are preferred due to its capability
of using different woods in cooking the meat for the
barbecue dish that we like. The wood used in these pits
makes the meals special. Different woods used create
different aroma and different flavors are enhanced in the
meat you have for barbecue. The quality of the fish, meat
or poultry barbecue is what the modern gas fueled grill
could never imitate, even with the many different marinades
available in the market now. The flavor you can get in the
wood barbecue pits can be dictated by how much of the wood
you are using, how hot the fire you have and how much smoke
the meat gets during your grilling time to marinate it.
There are many different types of wood barbecue pits, they
are even known now as the smoker grills. They come also in
different sizes and shapes. The sizes of the wood barbecue
pits vary from small family-sized units to large trailer
wooden barbecue pits. They can allow small families to have
their barbecue in their favorite traditional way of cooking
the barbecue dishes, as well as allow catering outdoors be
very convenient with the monstrous size of the pit.
The wood barbecue pits comes in different forms nowadays,
they all allow us to cook barbecue with the use of woods.
Among them are the offset firebox, bullet style smoker, and
the main chamber cooker. These different styled wood
barbecue pits available for you have their own unique way
of grilling barbecues, this is very important for you to
know so you can utilize the pit to its full functions. You
can make your barbecue the way you like them with the smoky
wood scent with any of these pits but there are different
process for each. The common factor for all of them is
using wood for fuel.
The important part here is choosing the kind of wood you
will be using for your barbecue. It is the best wood
barbecue if you can find and use fruit-bearing trees such
as maple, apple, pecan, oak, hickory, cherry and the most
famous and preferred by barbecue lovers, the Texan
mesquite. It will be best for you to choose hard wood and
avoid using soft wood like the conifer and evergreen. Soft
wood will burn easily and will give your barbecue a bad
taste. With the right wood and the perfect wood barbecue
pit, you can have any meat cooked to its best way; you will
surely enjoy your cookout and your meal as well!
www.TheGrillingCoach.com
Wednesday, June 11, 2008
The Eight Commandments For Grilling
The Eight Commandments For Grilling
Now we're ready to begin, right? Not yet! Some barbecue
sauce basics should be covered first. These recipes are a
very good basic education. Once you are comfortable making
various types of sauces, you'll probably want to concoct
your own, and you should. However, every aspiring sauce
inventor should follow these sauce commandments.
1. Follow directions to the letter. If the recipe calls for
a certain ingredient, don't ignore it (at least the first
couple of times you use it). The people who have developed
these sauces have used these specific ingredients in the
recipe.
2. Use accurate measurements. I know firsthand the
temptation to add just a pinch of that and a dollop of this
when making sauces, but how can you recreate a sauce
masterpiece if you don't measure the ingredients as you go?
3. Always use the freshest ingredients possible. You'll
wind up with better-tasting sauces. It never pays to cut
corners on your ingredients.
4. Strive for balance in all things. If you are using
pungent woods such as hickory, mesquite, oak, or pecan in
your barbecuing or grilling, you'll have better results
using a lighter-flavored sauce than one that will compete
with the meat and smoke. Too many conflicting tastes will
ultimately ruin your hard work.
5. Remember that sauces are meant to complement your
cooking, not hide it. View barbecue sauces as condiments,
the same way mustard and ketchup enhance a hot dog.
Barbecue sauce should help draw out the flavor of your
barbecued and grilled meats, not overpower it.
6. Write everything down! You'll be thinking up all sorts
of interesting combinations of liquids, spices, herbs, and
flavors, and mixing up one heck of a recipe, but when you
want to recreate it later you will forget how you did it!
Don't waste that precious culinary inspiration. Write down
exactly what you do every time you make up a new sauce.
Your creation could become the next big seller!
7. Experiment. Hey, variety is the spice of life! You'd be
surprised how a little experimentation can lead to a truly
tasty discovery in the kitchen.
8. Most of all have fun! Cooking is an activity you can
enjoy by yourself or with friends and family. Nothing
brings more people together with big, happy smiles than
well-prepared barbecue, complemented by a sauce you've made
from scratch.
www.TheGrillingCoach.com
Now we're ready to begin, right? Not yet! Some barbecue
sauce basics should be covered first. These recipes are a
very good basic education. Once you are comfortable making
various types of sauces, you'll probably want to concoct
your own, and you should. However, every aspiring sauce
inventor should follow these sauce commandments.
1. Follow directions to the letter. If the recipe calls for
a certain ingredient, don't ignore it (at least the first
couple of times you use it). The people who have developed
these sauces have used these specific ingredients in the
recipe.
2. Use accurate measurements. I know firsthand the
temptation to add just a pinch of that and a dollop of this
when making sauces, but how can you recreate a sauce
masterpiece if you don't measure the ingredients as you go?
3. Always use the freshest ingredients possible. You'll
wind up with better-tasting sauces. It never pays to cut
corners on your ingredients.
4. Strive for balance in all things. If you are using
pungent woods such as hickory, mesquite, oak, or pecan in
your barbecuing or grilling, you'll have better results
using a lighter-flavored sauce than one that will compete
with the meat and smoke. Too many conflicting tastes will
ultimately ruin your hard work.
5. Remember that sauces are meant to complement your
cooking, not hide it. View barbecue sauces as condiments,
the same way mustard and ketchup enhance a hot dog.
Barbecue sauce should help draw out the flavor of your
barbecued and grilled meats, not overpower it.
6. Write everything down! You'll be thinking up all sorts
of interesting combinations of liquids, spices, herbs, and
flavors, and mixing up one heck of a recipe, but when you
want to recreate it later you will forget how you did it!
Don't waste that precious culinary inspiration. Write down
exactly what you do every time you make up a new sauce.
Your creation could become the next big seller!
7. Experiment. Hey, variety is the spice of life! You'd be
surprised how a little experimentation can lead to a truly
tasty discovery in the kitchen.
8. Most of all have fun! Cooking is an activity you can
enjoy by yourself or with friends and family. Nothing
brings more people together with big, happy smiles than
well-prepared barbecue, complemented by a sauce you've made
from scratch.
www.TheGrillingCoach.com
Tuesday, June 10, 2008
Safety Tips For Grilling
Safety Tips for the Plate
Keep cold foods cold and hot foods hot. Any cooked foods should not sit out more than 2 hours.
Make sure you cook to safe internal temperatures.
Be careful of cross contamination- keep raw meats, eggs, juices, fish, poultry away from other foods. DO not reuse plates with raw juices on the,get new ones or wash up well.
Wash your hands often and dry with paper towels, rather than a hand towel. Keep all your cooking supplies clean.
Safety Tips for the Grill
Moderate heat will keep from charring poultry, fish, or meat.
Defrost and marinate meats in the refrigerator.
If you use a brush for the sauce, make sure you do not reuse this brush until it is clean.
Marinades should never be reused until boiled.
Removing excess fat from meats can reduce grill flare-ups.
Always take caution when opening the lid. Handle with the appropriate gloves or mitts.
Richard
www.TheGrillingCoach.com
Keep cold foods cold and hot foods hot. Any cooked foods should not sit out more than 2 hours.
Make sure you cook to safe internal temperatures.
Be careful of cross contamination- keep raw meats, eggs, juices, fish, poultry away from other foods. DO not reuse plates with raw juices on the,get new ones or wash up well.
Wash your hands often and dry with paper towels, rather than a hand towel. Keep all your cooking supplies clean.
Safety Tips for the Grill
Moderate heat will keep from charring poultry, fish, or meat.
Defrost and marinate meats in the refrigerator.
If you use a brush for the sauce, make sure you do not reuse this brush until it is clean.
Marinades should never be reused until boiled.
Removing excess fat from meats can reduce grill flare-ups.
Always take caution when opening the lid. Handle with the appropriate gloves or mitts.
Richard
www.TheGrillingCoach.com
Monday, June 9, 2008
Keeping Your Grill Clean
•To keep dust and grime from baking during the grillingprocess, wipe off anything that has accumulated on the hoodbefore turning on the grill.
•Put peanut oil in a spray bottle, then spray the grates ofthe grill before turning on the heat. Peanut oil will notburn off the grates as easily as other oils. In addition,it will not only prevent food from sticking to the grates,but it will also make cleanup easier.
•As soon as you pull food off the grill, scrape the grateswith a long-handled, brass-wire bristle brush (can bepurchased at most hardware stores). Spray the grates againwith peanut oil. Brass bristles are important because theyare made of a soft material that won't scratch the grates,especially if the grates are coated with a nonsticksurface. A metal grate scraper will scratch the grates.
•To keep a grill looking new, wash it once a month withwarm soap and water or a non-abrasive household cleanser,then spray a small amount of silicone lubricant on thehousing. Wipe off the excess with a cloth. This will keep ashine on the housing. Also, cover it with a grill coverwhen it is not in use.
•If the grill gets too greasy, use a nontoxic degreaser toclean the grates and housing.
•If the housing of the grill gets scratched, spruce it upwith spray paint for grills.
•A good tip for gauging the level of propane in your jug isto pour hot water on it. Because propane is a cold gas,condensation will appear on the bottle and reveal the levelof gas in the bottle.
•Barbecue sauce or dipping sauces that contain sugar andtomato should be put on toward the very end of cooking orafter the food is removed from the grill.
•When you cook something, let it sear before you flip itover during the cooking process. If you turn it too soon,it will leave a residue on the grill.
Richard Myers
www.TheGrillingCoach.com
•Put peanut oil in a spray bottle, then spray the grates ofthe grill before turning on the heat. Peanut oil will notburn off the grates as easily as other oils. In addition,it will not only prevent food from sticking to the grates,but it will also make cleanup easier.
•As soon as you pull food off the grill, scrape the grateswith a long-handled, brass-wire bristle brush (can bepurchased at most hardware stores). Spray the grates againwith peanut oil. Brass bristles are important because theyare made of a soft material that won't scratch the grates,especially if the grates are coated with a nonsticksurface. A metal grate scraper will scratch the grates.
•To keep a grill looking new, wash it once a month withwarm soap and water or a non-abrasive household cleanser,then spray a small amount of silicone lubricant on thehousing. Wipe off the excess with a cloth. This will keep ashine on the housing. Also, cover it with a grill coverwhen it is not in use.
•If the grill gets too greasy, use a nontoxic degreaser toclean the grates and housing.
•If the housing of the grill gets scratched, spruce it upwith spray paint for grills.
•A good tip for gauging the level of propane in your jug isto pour hot water on it. Because propane is a cold gas,condensation will appear on the bottle and reveal the levelof gas in the bottle.
•Barbecue sauce or dipping sauces that contain sugar andtomato should be put on toward the very end of cooking orafter the food is removed from the grill.
•When you cook something, let it sear before you flip itover during the cooking process. If you turn it too soon,it will leave a residue on the grill.
Richard Myers
www.TheGrillingCoach.com
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