The barbeque pit has been around for ages. Some people claim that barbequing in the pit is better then cooking in the kitchen. Barbeque pits came out around 1920. But they only became popular in the 1950 when practically everyone owned one. Back in those days more people had family and friends gathering and big cook outs, but now it’s hard to find time for all of that. But even if you use it once in a while it’s still wroth having. You might find it challenging looking for a BBQ pit, but the best place to look for them is on the internet. There you can see how to build one from scratch; it’s not as hard as it sounds. But before starting anything, be sure to check with your city, if you’re permitted to do so. Some may even require inspections before or after you build it, so be careful. Don’t just start making something in the back of hour house. See if you’re allowed to first you don’t want to get in trouble and pay a fine. Take some time to research before you go see them. Decide if you want to add electricity or a gas burner, because their might be additional permit that are required, they might even ask you to have the electrical stuff be installed by a professional to ensure safety. You’ve got to also decide on how extravagant of a pit you want. Do you want something simple or do you want to go all out. Think about how much you are willing to spend and your need. There are many optional features that you can have put in; in the end it’s up to you. There are many things to consider, such as what type of grill do you want, do you need a grill to place the food in or a place for the fire that is well ventilated. There are boundless things to remember, like are you going to make the pit withstand the harsh climates that you may encounter. Think about the type of weather you receive. Think about where you’re going to place it, be sure that it looks good before you start building it. If you need any help just look for books and check out the internet. Use all the resources you have before embarking on this big project.
Should I buy food and products that support workers in Third World by buying Fairtrade labelled products even though these goods normally travel thousands of miles from Africa, South America or South East Asia? What if these foods were produced with the use of pesticides and additives? It makes sense then to look for and to buy Fairtrade, organic food to both help the producers in the Third World and fulfil my lifestyle choice to eat healthy and additive/pesticide free food. Thankfully, many producers are now wising up to this dilemma by increasingly producing organic and Fairtrade labelled products. I am currently using Fairtrade, organic t-bags at home! Now comes another important question, should I buy Fairly Traded organic sugar from Kenya that has travelled thousands of miles, or should I buy apples grown in the UK (ideally from a farmers market) that have only travelled only a few hundred miles which means less carbon dioxide and other nasty emissions from the lorries that you see constantly on the motorways in the UK? Buying UK products not only ensures less food miles but also supports local farmers, communities and economies. Unfortunately, choice is often limited and can be more expensive then food produced in other countries……… Decisions, decisions, it’s probably best to abstain from eating and give your choice making brain a rest! But I can safely say that I make attempts to avoid food or products that have travelled from far away destinations such as Australia even if they are organic! Next time you are in the supermarket or wherever you buy your food from check the labels and you will be surprised by how far your food has travelled. Also look at the amount of unnecessary wrapping such as individually wrapped peppers, mushrooms and kiwi fruit in wrapped boxes. When I buy from the local market I tell them to throw it all into one bag, the customer next to me often has 10 individually wrapped portions of fruit and veg. That’s 11 (10 plus one big plastic bag) bags into the landfill site that day. For maximum eco efficiency we need to be using jute or other bags made from recycled materials and putting all the loose food into that. For recycled bags, Fairtrade and Organic companies, products and food see GuideMeGreen’s Green Directory.
They are grilling celebrities in their own right. You've seen them on TV and you see their cookbooks lined along the shelves of your local bookstore. They may have different backgrounds and a variety of cooking styles, but just like you, they all share the same passion and that is for grilling and barbecues. Bobby Flay is one of the most successful chefs who specialize in grilling and barbecues. In 1991, Flay's restaurant, Mesa Grill opened and was dubbed as the Best Restaurant by New York magazine. In 1993, Chef Bobby Flay was voted as James Beard Foundation's Rising Star Chef of the Year. It was during the same year that his other restaurant, Bolo opened. Bobby Flay's love affair with the grill can be best experienced through his TV shows, BBQ with Bobby Flay, Hot Off the Grill with Bobby Flay, and Boy Meets Grills, as well as his cookbooks Boy Meets Grill, and its sequel, Boy Gets Grill. Larry Gerber a. k.a. The BarBeQue Man. Dubbed as the BarBeQue Man or simply Que, Larry Gerber has become the face and voice of virtually anything related to grilling and barbecues. His company, Barbeque Man, does endorsements and promotions of various barbecue-related products, events, and issues. Apart from being a personal chef, he also writes for different national culinary publications, hosts a TV show called Culinary Adventures, and can be heard on many radio stations in the upper Midwest as he talks about the fine art of barbecuing and grilling. Mike Mills is often referred to as The Legend in the world of grilling and barbecuing because of his family's treasured barbecue sauce. Between 1989 and 1994, his team, the Apple City BBQ team won hundreds of awards and accolades in various barbecue competitions. They even hold the record for being four-time World Champions and for being three-time Grand World Champions, which no other team has ever bee able to beat so far. Today, Mike Mills owns 17th Street Bar & Grill in Murphysboro, IL and has published a book entitled, Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue in 2005. Steve Raichlen is a journalist, cooking teacher, award winning author and PBS TV host. His best-selling Barbecue Bible cookbook series (more than 2 million copies in print) and Barbecue University TV show on PBS has changed the American barbecue for the better. In August, 2003, Raichlen defeated Iron Chef Roksbura Michiba in a bbq battle on Japanese television. Some other fmouus quotes about Raichlen include: Oprah called him the “Gladiator of Grilling” and “Howard Stern hailed him as the “Michael Jordan of Barbecue.” Now, aren't you just inspired to get out there and cook the most amazing barbecue recipes yourself? Not a problem – get your grill ready, hit your local meat shop or grocery store and logon to InsaneChicken’s BBQ Sauce Catalog and get their delicious recipes ranging from barbecue to vegetarian recipes. And of course, check out their wide range of sauces and marinades to further make your grilling dishes insanely bold and daring.
Okay, so you have caught your limit. Now, how do you want them prepared for cooking? How about trying my favorite – filet! No bones, no skin, just all good flesh that can be cooked any way you like. I can taste it now! Don’t know how, you say? It isn’t hard but it does take practice. The easy to follow instructions are coming up next. Tools The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier. You will also need a filet board, preferable one with a strong clamp to hold the trout’s head firmly. If you can’t find a board with a clamp, get a pair of gloves textured for gripping. You will need a bucket or pan of salted water to put fresh trout filets in. Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste, giving them a milder, more pleasant flavor. The last thing you will need is a bucket to put the carcasses in after you cut off the filet. Filet: the nitty-gritty To begin the process of cutting off the filets, you need to secure the trout so it doesn’t slip around. If using a board with a clamp, firmly clamp the trout’s head to the board. If using gloves, grip the trout’s head firmly. Next, take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next, flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout, cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage, but don’t cut too deep and cut the guts. Remember, these fish have not been gutted! Now that you know how to filet trout, you also know how to filet fish in general. It is the same no matter what kind of fish it is. All the trout are now filleted and you are ready to cook them. So, how do you like them cooked, batter fried, baked, broiled or grilled? Personally, I like grilled best. If you are going to grill them, don’t forget to invite me over. I’ll bring the corn on the cob.
Do you want to share your love of cheese fondue with your children? Or did you just find out that one of your fondue party guests doesn’t drink alcohol? Well then it’s time to learn how to make non-alcoholic fondue. Non alcoholic fondue is great for kids and other people who for whatever their reason, have an aversion to alcohol. The white wine that provides the unique flavor to fondue can be substituted with apple cider. Apple cider will give you the great taste that you expect from fondue without the alcohol. The story of how fondue came about goes something like this. People living through long winters in the Swiss Alps had to worry about their food supply. They ate what was on hand. At the end of the cold season, usually all that was left was hard cheeses and wine. So with some experimentation and innovation, those ingredients were combined with crunchy bread to create the first fondue dinners. So take a lesson from the people of the Swiss Alps and use what you have on hand. Don’t worry about fondue lovers complaining that your fondue has no bite to it. Using apple cider instead of white wine is a completely acceptable solution. It taste great and will add a nice flavor to your fondue. If you use apple cider in your fondue, you will never miss the white wine. Non-Alcoholic Cheese Fondue 1 cup Apple Cider (to mix with cheese) 1/4 cup Apple Cider (to mix with cornstarch & mustard) 2 teaspoon Lemon Juice 1 tablespoon Onion (finely chopped) 3 cups Cheddar Cheese (shredded) 1 tablespoon Cornstarch 2/3 teaspoon Mustard Powder White Pepper (to taste) Heat the cider, lemon juice & onions on medium low heat in your fondue pot Slowly add the cheese while stirring Mix cornstarch and mustard in 1/4 cup apple cider Add mixture to cheese Add white pepper to taste Note: if too sweet, add more lemon juice To Dip: Crusty Bread cut into bite-sized pieces Vegetables - Mushrooms, Potatoes, Cauliflower, Broccoli, Bell Peppers, etc. Pita or Flat Breads
: Truly epic, fondue history starts with a recipe in Homer's Iliad (Song XI). Doesn't it stand to reason that the mixture described of Pramnos wine, grated goat's cheese and white flour was a fondue? Well, whether that's what Homer was describing or not, fondue history states that the warm cheese dish originated in Switzerland but more specifically in the Canton of Neuchatel. According to history experts, fondue consists of at least two varieties of cheeses that are melted with wine and a bit of flour. It's served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten. How did cheese fondue get started??Well, before we get into the nitty gritty of cheese fondue, let's back up for a second. The word fondue is a derivative of the French word, fondre, which means "to melt". However, this is only a part of how the word fondue is used today. In doing my research of fondue history,"fondue" has a much broader meaning.
It refers to foods that are dunked, heated, or cooked in sauce, oil, or broth in a fondue (or similar) pot. We know now, of course, that the Swiss take credit for the neighborly cuisine. They created it out of necessity, not because someone with too much time on their hands came up with a great idea for eating together! Before the invention of the refrigerator, cheese and bread were made in the summer and fall to last through the winter. Both became extremely hard and inedible in that state. The bread became so much like concrete that it literally had to be chopped with an ax! The Swiss realized that if hard-as-rock cheese was heated with wine over a fire, it softened and became deliciously edible. Bread that was too dried out to eat by itself, became soft and pliable when dunked in the melted cheese. Once a necessity, the cooking method of fondue became a social custom of making the best of the long, cold Swiss winters by huddling around the fire with friends or family with a large pot of cheese and some hard bread. It's a tradition that has stood the years and travelled across the continents. Fondue history states that the cooking method of fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple-to-prepare meal used ingredients that were found in most average homes. Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses used, Gruyere and Emmenthaler. They are combined because either cheese alone would make for a mixture that was too sharp or too bland. Most recipes call for the cheeses to be melted in a dry white wine. This helps to keep the cheese from the direct heat as it melts, as well as to add flavor. Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. Adding garlic gives the flavoring a good mellow taste, while the flour or cornstarch assists in keeping the cheese from separating. Here's a delicious and easy recipe for traditional Swiss Fondue: What you'll need: - 2 cups shredded process Swiss cheese (1/2 lb unshredded) - 1 1/2 Tbsp cornstarch - 1/4 tsp salt - 1/8 tsp dry mustard - 1/8 tsp nutmeg - 1/8 tsp pepper - 1 cup buttermilk - 1 clove garlic - Dry white table wine - Cooked ham cubes - Toast triangles Serve this version of Swiss fondue with ham cubes and toast triangles that are made ahead for swirling in the cheese mixture. You can also use fresh fruits such as apple and pear slices. Start by tossing the cheese with cornstarch, salt, dry mustard, nutmeg, and pepper. Heat the buttermilk with the garlic in a double boiler or over hot water in the fondue pot. When thoroughly heated, remove the garlic and add the cheese mixture. Stir it until the cheese melts and is blending smoothly. Heat the wine up a little and add gradually to the mixture, 2 Tbsp at a time. This keeps the fondue at a dipping consistency. Serve your guest and make sure each has a fondue fork to use with the ham cubes and fruit. Once you swirl the ham in the cheese mixture, place it on top of the toast triangle and eat until you can eat no more. Delicious! Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active. For more great info on Fondue and other types of appetizers and appetizer meals, visit Easy Appetizer Recipes at easy-appetizer-recipes.
Looking for a quick and easy way to tackle the breakfast rush? The key to eating a nutritious breakfast is planning ahead. On busy days, it is great to have these in the freezer, ready to microwave and go. 1 dozen eggs Ѕ cup milk Salt and pepper to taste 1 package frozen hashbrowns 1 pound breakfast sausage 1 jar salsa 8 oz shredded cheddar cheese 8 oz shredded monterey jack cheese 20 flour tortillas medium size You will need parchment paper and ziplock bags for wrapping and freezing. 1. Prepare the hashbrowns according to the package directions. 2. Fry the breakfast sausage. 3. Scramble the eggs with the milk and salt and pepper. 4. Mix the hashbrowns, sausage, and eggs in a large bowl. 5. Mix the cheeses. 6. On a square of parchment paper, place one tortilla. 7. Place several tablespoons of hashbrown, sausage, and egg mixture onto the tortilla in a line, slightly off center. Amount used will depend on the size of your tortilla, but don't stuff too full. 8. Add a Tablespoon of salsa thinly along the top of the egg mixture. Sprinkle cheese on top of all. 9. Fold the ends gently in, then fold over one side and roll up. 10. Roll up in wax paper, place into ziplock bag, and repeat with next tortilla. 11. Place the tortillas into the freezer. 12. When ready to eat, place tortilla into microwave on high for ninety seconds. Add 1 minute for each additional tortilla. Now that you've tried this recipe, be creative. Perhaps stuff the tortillas with tonight's leftover mashed potatoes and roast beef. Try ham with macaroni and cheese. Use your imagination and your leftovers to create healthy breakfasts that can be ready in a minute. Enjoy!
To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below: 1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead. 2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing. 3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor. 4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish. Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.
Trans fats are in the news a lot these days because a new regulation requiring that they be included on food nutrition labels is now in effect. Trans fats are created when liquid oils are made into solids by a process called partial hydrogenation. This increases shelf life and flavor stability, but at the cost of increased health risks. These fats have been found to raise blood levels of LDL (or "bad") cholesterol. That means a significantly increased risk of heart disease. Partially hydrogenated vegetable fats are present in about 40 percent of the food on grocery store shelves. Cookies, crackers, and microwave popcorn are big sources of trans fats, as are other processed foods such as margarines, butter-type spreads and cooking or baking shortenings, salad dressings, cakes, donuts, snack chips, chocolate candy, some breakfast cereals, French fries and other fried snack foods. As of January 2006, manufacturers are required to list trans fats as part of the nutritional information box on all food labels. That's why there's a movement to reduce and eliminate trans fats from foods. The new regulation doesn't apply yet to foods people buy in restaurants and other away-from-home eateries. However, food-service operators-including the big fast-food chains-know that they share the responsibility for providing good food that can be part of a healthy diet. Most of the 925,000 restaurants in the U. S. have fryers, and those fryers use almost 18,000 tons of fat each year, much of it partially hydrogenated fat and oils. These restaurants are looking at ways to reduce trans fats in their menu items without cutting out taste, and that includes finding alternatives to partial hydrogenates. One alternative gaining interest is an oil called low-linolenic soybean oil, made from a specially bred soybean. It was developed specifically to replace partially hydrogenated oils and can be used alone or in blends with other vegetable oils that have low or no trans fats to decrease or even eliminate trans fats in the foods fried in it. To protect your health when you choose foods to enjoy at home, read the nutrition information panel and the ingredient label on packaged foods. And when you dine out, ask what sort of oil the restaurant is using. In both cases, you want to avoid partially hydrogenated oils and tropical oils (which contain high levels of unhealthy saturated fats). When you see "low-linolenic soybean oil," you know you'll be eating healthy.
Beach party, picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact, it can afterwards drag you to a luscious and appetizing meal. The festive mood will be contagious and the fun will linger. Isn’t it amazing how a simple grilling session on your front yard can trigger delightful bond and overwhelming fun? People, by nature, longs for fun and excitement. Nobody wants to sulk in one corner all the time. He sure wants to take a break and enjoy. Every person deserves to be happy. Moreover, if you are throwing a bashing small shindig, pool party or a simple gathering, let your guests enjoy to the fullest by preparing them their favorite entertainment and foods. For sure, just every one likes grilled foods. In order to enjoy the gathering be sure to have gas grills around. Gas grills have metal box. At the bottom of the box, there are tube-shaped liquid propane burners which are responsible in providing the grills with fuel. Traditionally, propane or natural gas fuel the gas grills. With them, grilling is made faster and easier. The gas grills’ burners are topped by warming the exterior of the metal bars, ceramics and lava rocks. Modern day gas grills are more beneficial. If you want fast pre-heating, gas grills will help you do it pretty fast. Fast in the sense that it can preheat in a matter of 10 to 15 minutes. Second benefit is its longevity compared to charcoal. One 20-pound tank can last up to 14 hours. You will no longer fret about running short of charcoal. Propane tank is more reliable, that is. If you are worrying about the mess of grilling, worry no more. Since, gas grills do not use fire starters or charcoal, mess will be out of the situation. Grass grills use multiple burners. They are especially designed to give superior heat control to secure easy grilling. If you are contemplating of purchasing gas grills, here are the considerations that you have to take note of: 1. Consider having stainless steel, cast aluminum or porcelain-coated steel for a solid gas grill construction. 2. It is vital to have a built-in thermometer to check the grill temperature. 3. Lava rock system is also good in collecting grease that can result to flare-ups. Try to look for them in the gas grill that you are to purchase. 4. For easy and safe gas grill lighting, be sure to have a push-button ignition. 5. To monitor fuel levels your gas grill must have gas gauge. 6. If you can have three burners that can work separately, the better. This will give you flexibility when it comes to controlling heat. 7. For easy cleaning, the best gas grill material will be stainless steel or porcelain. Aside from the aforementioned features, you can also incorporate rotisserie or smoker box, side burners, additional outer shelving or work space and removable secondary grill racks. In order to have a long-lasting gas grill, maintenance is a must. Regularly check on grease catch pan so as not to create flare-ups. Check for leaks, cracks and holes. Finally, be sure to detach tanks from gas grills and keep them out-of-doors.
: The cast brass and cast stainless steel burners have the smallest burrs -- by far. This will mean less chaos in the gas flow, fewer trapped particulate matter in the burner and a cleaner burning grill. The following comparison shows how the ports are formed. Why is port formation important? Several reasons. If the hole is punched into a sheet metal burner, it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease, and is therefore more likely to burn through. (Note the Alfresco burner photo below.) Molded ports in cast burners seem like they would be a good idea, but there is considerable difficulty in making them uniform. Thus, it is quicker and less expensive to drill. Drilled ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside of the burner, which is more noticeable (oddly enough) in a sheet metal burner. Cast burners tend to have smaller burrs. Fire Magic grill burner has drilled orifices Notice (from the photo on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast stainless leaves few, if any, burrs when drilled. This burner has a lifetime warranty, including against rust and burn-through. Notice the placement of the ports: on the side, safely below the ridge. This placement will help prevent grease from dripping into the burner, minimizing the possibility of grease entering the burner. Lynx grill burner is drilled Notice (from the picture on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast brass is similar to cast stainless steel when drilled, leaving few, if any, burrs. This burner carries a lifetime warranty, including against rust and burn-through. It is also interesting to note that Lynx does not offer a replacement burner for any of their grills: simply, you'll never need one. Orifice placement is not as good with this burner as with the Fire Magic, but when you consider that you'll never replace this burner, it probably doesn't matter all that much. Alfresco grill burner has punched orifices Punched ports like these create substantial ledges where carbon particles and moisture can collect and foster burn-through. This burner has a limited lifetime warranty that only covers manufacturer's defect. With this design, this burner *will* burn through, and faster than most other burners on the market. Further, notice the placement of the ports: at 10 o'clock and 2 o'clock; if any grease were to drip onto this burner, it is almost guaranteed to enter these ports, thereby compounding the rust and burn-through issue. DCS grill burner has drilled orifices At least DCS drills burner ports. The burrs, however, are substantial when compared to cast stainless steel, and these will also collect particulates and moisture, which will foster burn-through. This burner also has a limited lifetime warranty that covers manufacturer's defects only, not rust or burn-through. This burner has a thicker steel than the Alfresco, but it also has a serious design flaw: the ports are drilled directly on top. If grease were to drip on this burner, it is guaranteed to enter the burner, compounding the rust and burn-through issue!
Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use. 1. Three Levels Of Gas Grills Entry-level Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body. Mid-Range These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product. Deluxe Models These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill. 2. Basic Elements Of A Gas Grill The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food. 3. Understanding BTU (British Thermal Units) Most gas grills sold in the market use BTUs as the main selling of their product. However most people don't understand the relevance of BTUs to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTUs is best in order to cover the larger cooking area. 4. Check For Solid Construction It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U. S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel. 5. Gas Grill Maintenance When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.
: How do I prepare my grill for spring? Be sure to clean spider webs out of the venturi tubes as described below. You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don't worry. According to Howtocleananything, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner's manual. Some manufacturers warn against using oven cleaner on any part of their grill. Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn’t end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you're ready to go! It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season. How do I season the cooking grids for the first time? For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking. How do I clean the cooking grids? As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes. Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated. Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to. If you feel you just must burn off your grill, once a month won't really hurt anything, but religiously brushing for 10 seconds as soon as you're done cooking and keeping the grills well oiled is all anyone should have to do. To help make the grill easier to keep clean, don't apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier. How do I clean the burner? You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant! How do I clean the inside of my grill? Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. For supplies, see your dealer. How do I clean the outside of my grill? Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water. How do I clean the stainless steel parts of my grill? According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface. Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths. Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels. Fingerprints and Stains - Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse. For more stubborn stains see the Specialty Steel Industry of North America's web site. How do I clean the aluminum parts of my grill? This is the beauty of cast aluminum...all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. (taken from outdoor-patio-furniture. info) How do I clean spider webs out of my venturi tubes? If you notice that your grill is getting hard to light or that the flame isn't as strong as it should be, take the time to check and clean the venturis. See our pictures at gasgrillsnow/GasGrillHowTo. htm. In some areas of the country, spiders or small insects have been known to create "flashback" problems. The spiders spin webs, build nests, and lay eggs in the grill's venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury. Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.
Gas grill is a device or surface, always fueled by gas and is used for cooking food. If you want to warm up your weekends by cooking delicious dishes for your family and friends, then you should immediately get a gas frill for yourself. When you want to purchase gas grills, you can either arrange the grills as per your choice right in the shop or allow the mechanics to choose the grills for you. Advantages of gas grills Gas grills are advantageous, as they do not lead to air pollution. Since they are quite small in size, so you can fix them almost at any corner of your home. Unlike the electric grills, the gas grills do not require electrical points near to the place you want to install the grills. The gas grills are flexible and can be carried from your home to the garden to prepare food for al fresco parties. There is even no risk of receiving electrical shocks in case of mishandling. Factors needed for choosing the gas grill For those who want to purchase the gas grill, here are some tips that will help you choose the gas grill. While you are purchasing the gas grill, you should pay attention to the quality and try to get a grill with ceramic briquettes and lava rocks. Choose a gas grill with double heat control so that you can easily control the burners. Try to look for a model with drip tray so that cleanup becomes easier. The gas grill should contain heat-deflecting panel so that heat can spread evenly. While you should avoid gas grills with side burners as it only increases the price, you should get the side shelves nevertheless. The side shelves are very handy for containing plates and other containers. The main factor to be considered for gas grills is the nature of the grills. You can get gas grills with hinged, stainless steel grate and wider bars as it prevents less amount of food to get spilled over the flames. If you are opting for porcelain-coated steel grates, then remember they are easy to clean but have a typical tendency to break if falls down. Cast iron grates, on the other hand, require much more maintenance because they have a tendency to rust, but they assure to sear meat in an excellent way. You can choose a gas grill with any of the following types of grill that will suit your purpose best. You can cook a whole range of barbeques in the gas grills. Ranging from searing meats, roasting fishes, to preparing sandwiches, burgers, pastries and cookies, gas grills serve your purpose of treating people with delicious culinary delights.
If you want to take your cooking skills up another notch then it might be time to look at changing to a gas stove. Gas stoves are the preferred choice of professional cooks for the simple reason that they offer more flexibility. The heat adjustments are more accurate and instant. If you turn the gas down, the heat will lower immediately, unlike an electric stove that will take time to cool down to the lower heat setting. Gas stoves also allow varied cooking styles that aren’t quite so easily achieved with an electric stove such as wok cooking. Gas stoves give you the ability to fine tune the heat and with the use of a wok you can cook various different meals that wouldn’t be possible with an electric cook top. Many people are concerned with the use of gas in the kitchen and in particular the safety aspects of using gas. There are certain adjustments that need to be made to your cooking procedures when cooking with gas, and in particular you need to be aware of the importance of avoiding contact with the naked flame. The latest gas ovens have many safety factors built into them that weren’t standard features several years ago. Modern gas ovens have automatic ignition of the gas and safety gas cut off to ensure the optimum safety possible. Another benefit of a gas cooker is the fact that they cool faster than an electric cook top when you have finished cooking. For this reason alone many people consider using gas a safer alternative. It is all personal preference but the ability to prepare better meals is good reason to consider buying a gas oven. The prices range considerably, from relatively inexpensive to astronomical depending on the features that you desire, so it is wise to shop around before deciding on the gas oven for your requirements.