Barbecue Tricks

BBQ Tips and Tricks

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Featured

Grill the Perfect Beer Bratwurst

Brats Done Better

Brats Done Better

By Anthony Robert

Grilled Beer Bratwurst

Everyone has their own secret perfect bratwurst recipe. Not being from Wisconsin, I can’t tell you if this recipe is perfect or not. What I can tell you is this recipe has produced for me some very delicious bratwurst. I have heard people say the Secret to great bratwurst is to simmer them in beer first (Really? Gee no kidding?), or cook them slow or make sure the fire is the right temp.

In my experience, the secret is simply patience. How long to grill bratwurst depends on how you grill them. You can throw them straight on the grill which will take about 25-30 minutes or boil the brats in beer, wine or water for about 20 minutes. After boiling, then they are grilled for 4-6 minutes. Boiling them first (also called par-poaching) in beer first improves the flavor so dramatically its almost a sin just to throw them straight on the grill. Regardless, brats take a little while to cook thoroughly. If you rush, you could easily end up with a bratwurst that is burnt on the outside and not so done on the inside.

If not handled properly, the long cooking time often burst the brat’s thin skin letting all the glorious juices out, causing a dried up brat.

Bratwurst Tradition

Due to the large German population, Wisconsin is known for their beer and bratwurst. Germans brought their bratwurst sausage recipes as they settled throughout the area in the 1800’s. Bratwurst is traditionally made from pork, although there are bratwurst that are all beef or other meats. In selecting which brand of brat to cook is a personal choice. Johnsonville is a popular national brand and is as good as any, unless you live around Wisconsin, where you can find many delicious alternatives.

Although gas grills are fine to use, bratwurst tastes the best when grilled over charcoal or wood. I have seen some fry bratwurst in a pan, but this reduces the taste to nothing more than a large breakfast sausage. Here’s how to grill perfect bratwurst

What To Grill

6 Brats

6 Good quality rolls (Semmel Rolls if you can find them)

1 whole onion

1 large Green pepper

12 ounces of beer

1 cup of water

2 tablespoons of butter

1 tablespoon salt

How To Grill It

If you have a gas grill, the sideburner is perfect for this.

Cut the onion in half and slice. Slice the green pepper into 1/4 inch wide strips. In a 2 quart saucepan, sauté the sliced onion and green pepper in 2 tablespoons of butter for three to four minutes.

Remove 1/2 of the sauteed onions and green peppers and place in a bowl covered with foil to keep warm. (You can use these on the brats later) Leave the remaining onion and peppers in the pan.

Next add 1 bottle or can of beer and 1 cup of water and bring to a low simmer. Never boil bratwurst –it will break open the skins. A low simmer is when there is steam rising off of the water and no bubbles are coming to the surface.

You can use any beer, but full flavored Mexican beers like Corona or Tecate work great.Light beer is not recommended.

Simmer the brats on low heat for 20 minutes and remove. (Discard the liquid and peppers). Take your simmered brats straight to the grill. Be careful not to break the skin. Grill on a low setting. the key here is low and slow. Brats can be cooked either directly over the fire or indirectly, where the fire is on one side of the grill and the food is grilled over the unlit portion. This allows the bratwurst to cook with little risk of burning from flare ups.

Grill the brats for 4-6 minutes total, turning often until brown. They are now ready to serve.

Use only tongs to turn. Using a fork or anything else that can poke holes in your brats will let all the good juices out and result in a dried out brat. Flare-ups from the dripping fat will cause the outside to burn as well.

Condiments:

Serve on good quality fresh baked rolls (not hot dog buns) and top with the onion and pepper mix that you sauteed, or with brown or deli-style mustard — or all of the above. If you like Sauerkraut on your brats, Use the fresh Sauerkraut from the refrigerated section of the supermarket. I like to use the Bavarian style with caraway seeds. Heat it in a pan with some course cracked black pepper.

Bratwurst and Beer with sauerkraut is one of my favorite grilled foods. It is fun to cook and so delicious.

 

Article Source: http://EzineArticles.com/?expert=Anthony_Robert
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Recipes

White Barbecue Sauce Recipe

BBQ Sauce

BBQ Sauce

White Barbecue Sauce – Gourmet BBQ Sauce at Its Best
By Chris McCarthy

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary “BAMA” football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients:

1 quart mayonnaise

3/4 quart apple cider vinegar

1/2 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish

Lemon juice

Salt and freshly ground black pepper

Directions:

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Chris McCarthy is the owner of InsaneChicken’s BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce and a BBQ Sauce of the month club [http://www.insanechicken.com/bbq_sauce_of_the_month_club.html]

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Featured

Grilling for Beginners: 8 Easy Marinades for a Delicious Barbecue Dish

marinateBy Adrian T. Cheng

Flavor is what defines whatever you cook on the grill. The longer you marinate your meat, the more flavorful it will be. Keep in mind that chicken is ideally marinated for a minimum of 20 minutes and a maximum of 12 hours, beef, pork and lamb for a minimum of 3 hours and a maximum of 24 hours while fish and other seafood will be most flavorful if marinated for a minimum of 10 minutes and a maximum of 20 minutes only.

So whether you’re in the mood for just a classic steak or something more festive, here are 8 quick and easy meat marinades for grilling:

Classic Steak

Perfect for grilled beef, pork or chicken.

What you need:

  • 4 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 tbsps. brown sugar
  • 2 tsps. balsamic vinegar
  • Ground black pepper to taste

Sweet and Spicy

Best for grilled chicken and pork and can be used as a glaze as well.

Photo:Flickr.com/adactio

Photo:Flickr.com/adactio

What you need:

  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1 cup hot sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup soy sauce
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. or more brown sugar

Classic Grilled Seafood

Use for any kind of fish. Works great for shrimp, too.

What you need:

  • 2 garlic cloves, minced
  • Rind of 1 lemon
  • 1/4 cup olive oil
  • 2 tbsps. lemon juice
  • 2 tbsps. chopped parsley
  • 1/4 tsp. black pepper
  • Salt to taste

Mexican Style

Great for grilled beef or chicken.

What you need:

  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup fresh lime juice
  • 1/3 cup white vinegar
  • 1 tbsp. onion powder
  • 1 tbsp. paprika
  • 2 tsps. oregano
  • 2 tsps. sugar
  • 1 1/2 tsps. salt
  • 1 tsp. cumin
  • 1 tsp. ground black pepper
  • Chili powder to taste

Italian Style

Ideal for chicken, pork, fish and shrimp.

What you need:

  • 3 cloves garlic, minced
  • 1 cup vegetable oil
  • 1/3 cup white wine vinegar
  • 2 tbsps. mustard
  • 1 tbsp. sugar
  • 1 tsp. mixed dried herbs
  • Salt and pepper to taste

Korean Style

Perfect for beef, chicken or any kind of seafood.

What you need:

  • 8 garlic cloves, crushed
  • 1 red apple, grated
  • 1 brown onion, finely sliced
  • 3 tbsps. soy sauce
  • 2 tbsps. brown sugar
  • 1 tbsp. sesame oil

Japanese Style

Can be used for beef, chicken and seafood.

What you need:

  • 3/4 cup mirin
  • 1/4 cup soy sauce

Greek Style

Best for grilled chicken, lamb and seafood.

What you need:

  • 2 garlic cloves, crushed
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tbsp. oregano leaves
  • 2 tsps. thyme leaves

These recipes are for 1-1 1/2 kg. of meat. Enjoy these simple yet deliciously flavorful marinades for your meat the next time you grill!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s page.

Article Source: http://EzineArticles.com/?expert=Adrian_T._Cheng
http://EzineArticles.com/?Grilling-for-Beginners:-8-Easy-Marinades-for-a-Delicious-Barbecue-Dish&id=9047563

 

 

Featured

Winterizing Your Grill

Winterizing Your Grill

winterize grillBy David Felt

So you’ve got your heater on and your windows draft proofed. But there may be something you’re forgetting that also needs special preparation in the winter time. Your grill will last much longer if you take these steps in winterizing your grill.

Start by thoroughly cleaning your grill. It’s a dirty job but getting all of that that grease and grime off now will be easier than cleaning it off when you go to use in the summer. Start up your grill and let it run on high for about 15-20 minutes, this will burn off any food that may have accumulated. Turn it off and let it cool, then use a good degreaser and really scrub it.

    • Clean the grates the same way. By letting them heat up it’s loosened a lot of that grease and will now be much easier to clean.

 

    • Clean the outside of the grill with a wet cloth. Clean the carbon that has built up on the inside of the lid as well. Do not use a scouring pad on the outside, this will damage the paint and thin the metal. If you are going to use an abrasive cleaner, test it on a small spot first and see how the surface reacts.

 

    • Take this opportunity to make any small repairs your grill may need. Replace any lines or washers that appear worn. Clean the lines and your propane tank as well. Find anything that needs to be replaced now, and order it. By the time you’re getting the grill ready during the summer you will have all the parts at hand.

 

    • Take a plastic bag and wrap your grill’s burners. This will prevent any moisture from settling on the element causing them to rust. Coating the burners and interior metal parts with cooking oil will also prevent moisture from building. The plastic bag will also prevent any insects or small animals from turning your grill into their winter home.

 

  • Store your BBQ for the winter. If it is moveable put your grill in the garage or shed. If not buy a good grill cover that will keep dirt, rain and snow from accumulating on it. If you already have a grill cover, check it beforehand. Make sure there are no rips or tears in the cover that can leave the grill susceptible to the elements. Spending $30 on a new grill cover now is better than spending $300 on a new grill in the summer.

Taking these steps to winterize your grill will ensure that come summertime your grill is in condition to fire up and start grilling.

David Felt is an account manager at Modern Propane and a grill master. He understands that the quality of food coming off a grill greatly depends on the grill itself. You can find out more about Modern Propane at http://www.modernpropane.com

Article Source: http://EzineArticles.com/?expert=David_Felt
http://EzineArticles.com/?Winterizing-Your-Grill&id=8219117

 

 

Cook

What Is a Teppanyaki Grill?

tepinyakiWhat Is a Teppanyaki Grill?

By Vincent Rogers

There are many ways to cook food these days, the traditional oven, the barbeque for outside purposes and food smokers too. However, you might be forgiven for not immediately recognising a teppanyaki grill.

Well if you haven’t ever heard of it before, let alone used or owned one, this grill is hugely popular in Japan and is a very healthy way to cook your food. It’s essentially an iron griddle that is used for skewered marinated food and is normally long, yet compact in its design. Steak and even chopped vegetables can all be cooked on the teppanyaki grill and as a cooking appliance these designs are becoming more popular in the UK. So what’s all the fuss about?

The teppanyaki grill can cook food quickly, so you won’t be left hanging around too long before enjoying the fruits of your labour. With other forms of cooking, it can take a fairly long time before the food is ready, so if you are on a camping trip for example, you can use the grill to quickly make dinner for your hungry family members.

This type of grill is made with quality materials and are incredibly easy to clean, so you don’t have to spend ages scraping away any excess grime or dirt. As a result, you can use your teppanyaki grill over and over again without having to worry about the clean-up operation afterwards. We’ve all been in a situation where we’ve spent longer cleaning the appliance we used than the time it took to cook the food in the first place, so you’ll have no issues here. Some designs even feature a drip tray which will catch the excess oil from your foods, allowing you to enjoy healthier meals

These grills are also easy to use in the home. So say for example you have cooked a meal for some friends and your guest have enjoyed it so much that the vegetables have all gone, you could use the grill to quickly cook some more. You could even do the same for small chopped pieces of meat as it won’t take long to cook, meaning that your guest won’t stay hungry for long.

These portable grills are perfect for parties and social events where you sit down for a meal, and it saves you going to and from the kitchen as all of your food is prepared and eaten in the same place. You can even use them in the home over the winter period which means that you can use the barbecue over the summer and then use the teppanyaki grill during the rest of the year.

They really do add a unique flavour to your food and if you are looking to get hold of one there are a number of online stores that you can contact in order make a purchase. For simple cooking, the teppanyaki grill is worth buying, it’s the perfect portable appliance: easy to clean and can be used on trips away or around the home when you have guests over.

Vincent Rogers writes for a number of UK businesses. If you are looking for a Teppanyaki Gill he recommends Garden Gift Shop.

Article Source: http://EzineArticles.com/?expert=Vincent_Rogers
http://EzineArticles.com/?What-Is-a-Teppanyaki-Grill?&id=7028966

 

 

GrateTV

Pork Chops On The Grill and a Bone Saw

 

Click to Play

 

Grate TV looks at viewer submitted GratePlate photos and consistent chicken temperature.  Plus Tamarind and this week’s grilling gadget: a bone saw.Jack and West look at using a bone saw and investigate a bean pod that is this week’s secret ingredient.

Featured

BBQ or Grillin?

Grill

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

GrateTV

BBQ Blunders,Heinz Recipe Change, Grill Light

What happens when good barbecue goes bad?  It’s one of the topics covered during this week’s BBQ video Podcast. Plus there’s a secret ingredient that’s used in most red barbeque sauces and it’s manufacturer is changing the recipe!   Find out what it is as well as an enlightening gadget for the grill. This is episode 8 of the weekly video podcast formerly known as MeatheadsTV. Jack Waiboer and Bill West talk barbecue and unveil a weekly secret ingredient.

Subscribe to MeatheadsTV via iTUNES
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GrateTV

Beer Chicken and 1st Competitions: MeatheadsTV Episode 4

First BBQ Cookoff, Fish Sauce and Beer Butt Chicken

From http://MeatheadsTV.com Episode 004 with Jack Waiboer and Bill West discussing barbecue questions about how to prepare for a first barbecue competition and fishy secret ingredient and a Beer Can Chicken gadget.

We’ve teamed up with the best cooker we know… three time SC State Champion Jack Waiboer to get together an BS about barbecue, beer, meat and cookin’ once a week.   Jack’s also the founder of Carolina Pitmaster’s Cooking School.  Hopefully it’s fun for BBQ fans and you can learn a bit from the beer we share together.

We’ll take questions, share a “Secret Ingredient,” a cool BBQ Gadget, and see what competitions are cookin’.

Episodes will post Wednesdays and we’re always up for show suggestions and questions.  But hey – it’s our first time… be gentle!    Post them here as comments and make sure you FAN us on Facebook and subscribe via iTunes.

Here’s quick sample… head to MeatheadsTV.com or iTunes for more!

Featured

BBQ Breakfast On the Grill

Breakfast Eggs: Griddle Required!

By Marjorie Bill

Summer time mornings are the best! The air is clear, clean and warm. Why not get out of the kitchen and cook breakfast outside on the grill? Food always seems to taste better when made on the grill and breakfast is no exception. Here are a few ideas to get you started.

Traditional bacon/sausage and eggs and toast:

Use the griddle plate on the grill. One with ridges that allows the grease to flow away and collect away from the food is best. Preheat the grill and cook your bacon/sausage and eggs just as you do on the stove. Toss a slice or two of buttered bread on the griddle at the last moment and enjoy your in house breakfast cooked outdoors. Because there is grease involved watch to make sure there are no fire flareups and remove grease as necessary.

Next is something a little more fun:

Place a thin ham slices in muffin tins, and top with a mixture of beaten eggs, salt, pepper, 1/4 cup milk, chopped onions and peppers. Top with shredded cheese. Place muffin tin in aluminum pan that has about 1/4 cup of water in the bottom. Cover the pan with foil and cook on low heat until egg is set. Approximately 45 minutes.

How about some BBQ fruit to get you energized for a morning walk:

Grilling fruit is very easy to prepare but there are a few things you should do prior to placing it on the grill. First make sure your grill is clean. You do not want the left over burnt bits of last night’s dinner to be mixed with the fresh fruit you will be grilling. Firmer fruits like, pineapples, pears, apples and even bananas work best. They should be firm, fresh and solid so they will hold together will grilling. Leave the peels intact as it will also help hold the fruit together. Slice the fruit into large slices and cut the bananas in half lengthwise. After cutting the fruit soak it in water so that it will absorb as much liquid as possible and stay juicy will grilling. Completely cover the fruit in cold water and add 1 teaspoon of pure lemon juice to the water to help the fruit retain its natural color. Let the fruit soak for 30 minutes adding ice as needed to keep the water cold. Adding spices such as cinnamon to the water gives the fruit a touch of spice flavoring.

Drain the fruit and coat lightly with a mild oil or melted butter to keep it from sticking to the grates. You can also add spices such as ginger, nutmeg, allspice or cloves to the melted butter prior to coating the fruit to spice it up some more. Grill the fruit, on a preheated grill, on medium heat. Grill the fruit till heated through and it has the look of lightly grilled food. Remove from heat and serve warm.

Now that you know how easy it is to make breakfast on the grill. Get out the grill and start your day outside with a meal in the fresh morning air.

Please visit grills to find more fun recipes and to learn about tips and tricks for electric grills visit electric grills. Summer is here and its time to enjoy your grill!

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