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Christmas BBQ Podcast – GrateTV
From http://GrateTV.com Jack and West talk spatchcockin a chicken and using Tea as a rub.
Grinding Meat at Home – Burger Tricks and Tips
How To Make Burger With A Grinder
By Matt LeClair
Thinking about making your own beef, venison, pork, turkey, or chicken burger? One way that you can do it is with a meat grinder. The process of making your own burger with a grinder is actually pretty simple. Here are the steps:
Prepare The Meat
The first step involved in the process of making burger with a grinder is preparing the meat. In most cases you’ll start out with a large chunk of whatever type of meat it is that you are grinding. You need to cut this large piece of meat into small 1 inch by 1inch cubes. If you prefer, you can make the cubes a bit larger to save time since this step can be quite time consuming.
Large pieces of meat have to be cut into smaller chunks so that they can be fed through the grinder without causing it to back up. Not only does doing so help keep your grinder running smoothly, but it also helps speed up the process by not causing you to stop intermittently.
The Grinding Process
Once you have the meat the you would like to turn into burger prepared, the next step of the process involves feeding it through the grinder. For this step you can use an actual meat grinder or you can use a KitchenAid with a meat grinder attachment. While the KitchenAid won’t work as well as an actual grinder, it will still help you get the job done.
The grinder is equipped with a top loading tray where you will place the meat that you intend to run through the grinder. When ready, load a handful of meat chunks onto this loading tray, turn the grinder on a low to medium speed, and then begin feeding the meat into the grinder with the feeding tool. A few things to keep in mind before you being this process: make sure you have a bowl or some sort of container to catch the meat as it comes out of the grinder, and be sure that you have the right blade attachment for making burger. There are a number of different blade attachments that can be used to grind, mince, and slice meat as it is fed through, so you want to make sure you’ve got the right one for making burger.
Press the meat down into the feeding tube until all of the meat has been fed through the grinder. Continue on by grabbing another handful of meat and placing it in the loading tray. Repeat the process of loading and feeding meat through the grinder until all of the meat has been processed.
Packing and Storing The Burger
The final step in the process of making burger with a grinder involves packing and storing the burger once it has been through the grinding process. One of the best things you can do to extend the shelf life of your burger is pack and seal it using a vacuum sealer. Doing so will remove air from the packaging and keep the burger in an air-tight environment where it is protected from freezer burn and harmful bacteria.
Thinking about getting yourself a meat grinder? Learn about popular meat grinders at http://infomedley.com/meat-grinder/.
Article Source: http://EzineArticles.com/?expert=Matt_LeClair
http://EzineArticles.com/?How-To-Make-Burger-With-A-Grinder&id=6728758
Beer Can Turkey – GrateTV Podcast
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Grilled Fish on Your BBQ
Credit: John Harvey / Wikipedia
How to Cook Fish on the Grill By Brent Nelson
Grilling is an ideal way to cook fish, producing quick, easy and delicious results. In most cases, you can watch it happening before your eyes, and pop it onto a (warmed) plate the instant it is cooked to perfection. As pretty much any fish of a suitable size can be grilled, these guidelines should help you whatever your choice.
As there are far too many species to consider for this short article, your main choices can be broken down into flat fish, round fish, and oily fish. Then you can chose to have the fish filleted or cooked on the bone. Large fish can, of course, be cut into suitable sized portions, again on or off the bone.
If there is a secret to successful fish cookery, it is to cook the fish for as little time as possible. Fish needs to be heated through just until the point the flesh has “set”; cook any further and you lose moistness and flavor. We are usually talking just minutes here.
Some fish need scaling, and some need to have the skin removed before cooking. If you are not sure, ask your fishmonger, and they will prepare it for you. Even if the skin is inedible it is often better to leave it on while cooking, after which is will easily peel off, or you can just eat the fish from it and leave it on the plate.
If you are cooking whole round fish, such as herring, bass, trout etc, cut a few diagonal slashes in the flesh, right down to the bone, just before cooking. This helps the heat penetrate so that the fish can cook evenly.
The final consideration before you begin cooking is simply how thick is your fish? A thin fillet of sole will obviously cook much more quickly than a thick tuna or cod steak, for example. The basic rule is the thicker the fish, the lower the heat, or the further away from the grill.
- If it needs it, oil the fish, not the pan or grill. Season liberally with good salt and freshly ground black pepper, and by all means rub in some chopped herbs if you like them.
- Pre-heat the grill before you start to cook – wait until it is at the full required operating temperature.
- If cooking filleted fish, place the skin-side toward the heat first (unless, of course, you have had the fish skinned).
- Indicators that the fish is ready are when the skin starts to slightly char and become golden, or the flesh becomes opaque rather than translucent at the thickest part, or that the flesh can be easily pulled from the bone.
- Turn, if necessary to finish the other side – it will generally not take as long as the first side.
Fish, when grilled simply, is so delicious that it rarely needs elaborate or fancy sauces – often just a little melted butter or a squeeze of lemon is the perfect finish.
Brent Nelson writes The Guerilla Griller, one of Europe’s top 500 food blogs. On a mission to demystify food and cooking, with clear step-by-step recipes, and here for the newbie and experienced cook alike. Find The Guerilla Griller at: http://guerillagriller.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Brent_Nelson
http://EzineArticles.com/?How-to-Cook-Fish-on-the-Grill&id=6654004
Take it Indoors – GrateTV
5 Grilling Tips To Make Your Cookouts Rock
BBQ or Grill
It doesn’t matter if you are grilling over charcoal or gas… if you want to make your cookouts rock then you need to master some basic skills first. I have seen many people who love to grill but just don’t know how so I figured I would take some time to talk about some things that can help them go from an amateur to a grill master. Keep in mind that these are only 5 things that you can improve on but there are many more. After you start getting the hang of things you will learn more and more techniques that you can use, but for now let’s just start with some basics.
Avoid Lighter Fluid Like The Plague
If you have a charcoal grill and use lighter fluid to get it going then you are probably not going to agree with me here. The truth is though that lighter fluid gives your food a sort of chemical taste and if you did not use it you would notice an increase in flavor in everything that you cook. Instead try using a chimney starter to light your grill. These are really cheap and can save you a lot of money in lighter fluid over the course of a year so they are definitely worth the investment. I find that this gadget is an essential tool for any avid griller and the coals get hotter and cook food much better thus making you look and feel more like the grill master you are.
Keep Your Grill Surface Clean
This is very important because without a clean grill surface to cook on, food will stick to it and it will make it harder to flip things like burgers and chicken. You also won’t get the great looking grill marks on your meat that you would with a clean grill grate. This is an easy fix though and one that can make your food really stand out. To clean your grill properly you just have to heat up the grill surface and scrape it clean with a wire brush or grill stone. I personally like using the grill stone because I think that it cleans better, but it depends on the grill grates you are using. Just make sure that the surface is clean before you start cooking and you will look like a pro.
Don’t Squish The Burgers!
One thing you will see many people doing is squishing down their burgers as they grill them. This is a bad thing to do as you can imagine because it lets all the juices escape the meat and get burned up by the flames. Not only does this make a burger dryer then a piece of old shoe leather, but it also causes flare ups which can char your meat and make it look like a burnt piece of old shoe leather as well. Instead you should only flip your burger once during the cooking process and then leave it alone until it is ready to come off the grill. This works very well and will keep the juices locked in your burger which will make it taste much better.
Avoid Poking Holes In Your Steak
Like the above tip, poking holes in your steak is a bad move because it allows the juices to drip out instead on keeping them locked in. People usually do this with a fork or other utensil when they go to put it on the grill or flip it. You will be much better off using a set of tongs. Every griller should have tongs and a good spatula in their toolbox anyway because it helps out quite a bit and really separates the pros from the amateurs.
Keep An Eye On The Heat
Heat can be your best friend or your worst enemy. You can easily overcook a steak by leaving it over to high of heat for too long so you will really need to watch the heat. At the same time you will need to make sure that you have enough heat or your food will come out undercooked. There is a balance and you will have to do some experimenting to find it but once you do you will know because your food will come out just the way you want it.
This article turned out to be a little longer than I expected but I hope that you got a lot out of it. There is a lot more to grilling then I mentioned here though so if you are really serious about learning to grill you may want to check out www.avidgriller.com where you will find more tips and tricks to help you out. Lately I have been cooking some great things on my Weber Genesis e-310 and I will be sharing some recipes real soon so be on the lookout for that as well.
Article Source: http://EzineArticles.com/?expert=Jason_Westwood
http://EzineArticles.com/?Top-5-Grilling-Tips-To-Make-Your-Cookouts-Rock&id=6607813
Burgers and Cedar Plank Sheets – GrateTV
Burgers cook up into a ball? Here’s a tip to level things out plus a new way to do planking.
GrateTV is a weekly BBQ and Grill show featuring user/viewer submitted GratePlate photos, secret ingredients andgrilling gadgets. Subscribe to the episodes free at http://GrateTV.com.