This episode has it all…..holy grilling pans……..to boil or not to boil Brats, that is the question and in order to find out the “spreadable” secret ingredient this week, you’ll have to butter the guys up a little! ;Its all in this weeks episode of GrateTV…….episode 11.

BBQ or Grill

By Tim Sousa

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don’t. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn’t burn. Vegetables and fruits can also be grilled, as they don’t need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn’t get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I’ve seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It’s great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

Tim Sousa is the webmaster of Classy Cooking, an online library of great recipes, cooking tips and more.

Article Source: http://EzineArticles.com/?expert=Tim_Sousa
http://EzineArticles.com/?Grilling-Vs.-Barbecue&id=60882

Smoke That Coconut

Just saw Coconut Charcoal offered at the Whole Foods Market andhad to find out more.  Although we have not tried it on the test grills it sounds like coconut coal could be as clean burning as it gets.  Let us know what you think!

Have You Tried Coconut Charcoal For Your Family Barbecuing?

By Jeco J

For centuries, people in Indonesia have recognized the use of coconut shells not only as a natural raw material to produce handicrafts, but also as an alternative and / or supplement to traditional lump charcoal, to improve and prolong the heat produced for cooking.

Coconut charcoal is an environment-friendly green alternative charcoal with many advantages that will make your barbecuing experience fun and help protect the environment. No single tree is cut to produce coconut charcoal. The characteristics of charcoal vary from one product to another. Charcoal variation results in different burning times, odor, and ash produced. Nevertheless, it is a common misconception that all charcoal is roughly the same. Coconut shell charcoal burns at 7,000 kilo calories. The unique manufacturing process of Coconut shell allows the charcoal embers to produce very little, to no smoke, and no more than 4% ash waste is produced when all the embers are burned completely.

Depending on air exposure and the type of barbecue grill you will be using, one kilogram of coconut charcoal (about 33 briquettes) roughly provides the same cooking “power” as produced by 2 or 2 ½ kilograms of traditional lump charcoal. Additionally, barbecuing with coconut charcoal, which has a very low content of volatile matter, ensures that soot formation, if any, will be minimal. This in turn reduces the cleaning time considerably.

With relatively stable heat created over approximately 2 – 2.5 hours duration, family barbecuing becomes environmentally friendly, more convenient, enjoyable, and more economical as less charcoals needed for replenishment during cooking. Have you try to use coconut shell charcoal for your barbecuing?

Jungle Notes was set up as a green article resource site so that readers across the world can come together and share this information. Visit Jungle Notes now and read more green article!

Article Source: http://EzineArticles.com/?expert=Jeco_J
http://EzineArticles.com/?Have-You-Tried-Coconut-Charcoal-For-Your-Family-Barbecuing?&id=4760312

West and Waiboer

Jack Waiboer from his 2009 Pitmasters class on Umami and whole hog cooking.