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Home Security Tips For Outdoor Grilling

August 6, 2010 By

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If you’re spending time outdoors during the summer preparing delicious meals on the grill, then you’re going to be excited about how delicious your BBQs are, and thrilled that the weather is nice enough that you can actually be outdoors, instead of shivering through layers and layers of sweaters and jackets. But it is important to remember that things like grills are safety hazards in their own right, and that you need to be diligent when outside, whether it’s a gigantic meal for a bunch of friends or just a simple barbecue for the entire family.

 

The first important home security tip for grilling out is that you should never leave the grill unattended. After all, accidents are more likely to happen when something is unsupervised, so you need to be sure that you don’t ever leave the chance for any trouble to happen. Especially if there are younger members of the family around, always keep an eye on the grill, and don’t leave it attended. It’s definitely a crucial part of keeping backyard barbecues safe and enjoyable.

 

The second step to grilling outside is knowing what to do in case there is any sort of problem. Try to keep a fire extinguisher nearby, in case there is any sort of emergency, so that you can rest assured that a problem can quickly be stopped if one happens to start. Learning to grill also means learning to not make rookie mistakes on the grill. Don’t use too much gas, keep the grease to a minimum, and you should be able to keep everyone near the grill safe, while also maintaining your home security.

 

Speaking of your home security, it’s also crucial to make sure that the grill is always solidly extinguished before going to bed. This way, you can definitely avoid bigger problems later down the road, like once everyone is out for the night but there are still smoldering flames. Try to go ahead and always shut things down thoroughly, covering the grill as well. This is the absolute best way to be able to ensure that your house is well taken care of, and that everyone is safe and sound.

 

There are a couple of other things to always remember when you’re talking about grilling. For one, be sure to keep your grill outside. Since carbon monoxide is a major problem, and most grills give off a serious amount of carbon monoxide, it is crucial and essential that you don’t ever barbecue indoors. And remember that the fumes from carbon monoxide are odorless and colorless, so that the only way to ensure that there are no fumes is to make sure that you have a carbon monoxide detector installed, or that there is incorporated carbon monoxide detecting coverage within your regular home alarm system.

 

While grilling is a fun and rewarding way to serve up delicious and healthy meals during the summer, it can be a little bit dangerous if not handled properly. So always remember to follow the right grilling safety tips to keep your home and family safe.

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Great Grilling Tips

July 1, 2010 By

Grilling is a type of cooking technique wherein you use a dry-heat cooking method. This method is obtained by cooking food in an open flame. Basically, there are similarities between grilling and broiling. In broiling, the heat comes from above the food and grilling comes from below.

Below are some tips to help you make your grilling perfectly done:

1)      You should have the right tools when you will be grilling. Ensure that you have a checklist of all the right equipments that you will need.

2)      Never forget to preheat your charcoal. The charcoal has to be red in color (indicating that it is very hot). Close the lid so that the heat will distribute evenly to the grills.

3)      It is best to marinate food a day before grilling to guarantee that the flavour has been retained in the meet. You may use lemon juice or vinegar as marinade. The marinade can be cooked or heated as a dipping sauce.

4)      When you are done marinating, you have to set your food in room temperature before grilling. But you should never let your food stand outside the fridge for more than thirty (30) minutes. You might be inviting bacteria to taint your food.

5)      To keep the grilled food from burning, put sugar-based sauces at the end of the cooking. If you put these sauces while cooking, it will just result to burned-tasting food.

6)      As much as possible, remove all the fat in the meat before cooking.

7)       Once that the food is cooked, you have to serve it right away to avoid drying it up. It is best to serve grilled food while it is still hot and moist.

8)      It is important to keep a meat thermometer handy every time you are grilling. The thermometer will function as your guide whether you are serving your guests dried out, overcooked barbeque or raw chicken.

Benefits and Disadvantages of Grilling

According to old people, grilling is healthy compared to frying. Cooking oils used in frying can be very high in saturated fat and at the same time has huge risks for heart ailments. But then again, there are always pros and cons in grilling. In grilling, there is no oil required which means lesser fat since you will be trimming off the fat before you grill the food. In the contrary, grilling may also be harmful to your health due to its fumes and chemicals being released by the charcoals. Burned parts (black-grilled parts) are said to be carbon which goes inside our body.

Though eating grilled food may be for everybody, it may turn out as a nice family get-together where families and friends could gather around and enjoy delicious food.  Just remember the tips enumerated above to certify sumptuous grilled food.

Gary House is the founder of Central California Dutch Oven Adventures and the host of Cooking-Outdoors.com who loves cooking outdoors with his Dutch oven for many years now. He has fun looking for innovative ways of outdoor cooking in what he calls ?his adventures? and would love to share these adventures with everyone. For more information on product reviews, outdoor cooking recipes and techniques, please visit our website at: http://www.cooking-outdoors.com

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What are some big tips on grilling fish?

June 2, 2010 By

I love fish, don’t know how to make it myself. My favorite flavor of fish is when it is grilled or bbq’d. What are some big tips on grilling it? So it won’t come apart, de-boning it, flavoring, etc. Thanks for all the suggestions and help!!

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The Basics of BBQ Grilling – From Start to Finish

May 9, 2010 By

Learn How to Grill Food the Right Way

What sets grilled food apart from every other kind of cooking is the deep, seared flavors and wonderful aroma you create in the grilling
process.

When food is placed directly over a hot cooking grate, it develops multiple layers of great tastes and beautiful grill marks. Juices drip through the grate and into the heat source of the grill, adding an irresistible aroma to the food. Grilling over direct heat allows you to caramelize the sauces on the surface of the food.

If you are considering using a commercial barbecue sauce, keep in mind that most of these sauces contain sugar or other sweetener, which will have a tendency to burn over the intense heat of a grill. It is best to wait about fifteen minutes or less before the food is done before adding barbecue sauce. It will then turn into a sweet and delicious glaze, instead of a charred and bitter coating.

You can give your grilled foods a bolder smokiness by using wood chips or wood chunks. Soak them in water for at least thirty minutes, and then add them to the grill. Some gas grills come with smoker boxes that sit between the cooking burners. These get so hot that the wood will smolder instead of just burn up.

When using a charcoal grill, all you have to do is drop the wood over the hot coals. A good technique is to use wood chunks or chips in combination with indirect heat. In other words, the food sits in the middle of the cooking grate, while the heat is either side of the food. This allows you to cook larger cuts of meat very slowly, giving the smoke time to penetrate the meat.

10 tips to great grilling success:

1. Always buy the best meats. A poor cut of meat can never be saved by  even the best grilling techniques.

2. Be as organized as possible. Always have your food, sauces and equipment by the bbq grill when you are ready to start cooking.

3. Allow your meats to sit at room temperature for about thirty minutes before grilling.

4. Try experimenting with different kinds of woods for different kinds of tastes.

5. Always make sure you have enough fuel or charcoal before starting.

6. Use a chimney starter to start charcoal fires. If you choose to use charcoal lighter fluid, allow the fluid to soak into the coals for about 10 minutes before starting the fire. This allows the coals to start slowly and burn off the bitter fluid.

7. Cut down on flareups and burned meat by keeping a clean spray bottle filled with water handy. When flames start to rise, spray a little water on them to keep them down. Try using apple juice instead of water to add some extra flavor.

8. Never stab your meat with a fork or knife after the grilling starts. The juices will flow right out of the meat. Use tongs to turn the meat.

9. When using indirect heat methods, keep the bbq grill covered most of the time. Opening the grill will cause you to lose heat rapidly.

10. After cooking, let the meat rest for a few minutes. The juices will redistribute through the meat, and not run out onto the plate.

Over time, these bbq techniques will will become second-natured to you. You will be organized, efficient, and cooking great bbq grill foods for years to come. The only thing that will change from each grilling experience will be the food.

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living.
TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

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First time grilling BBQ chicken breasts… any tips?

May 2, 2010 By

I’ll be making six boneless breasts. I have a gas grill. Is it better to put them in some tin foil? Do I close it, if so? Or do they go on the rack…?? How long?? What temp?? Thanks!

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6 Seafood Grilling Tips for Sea Lovers

March 8, 2010 By
le_bbq_seafood

Grilling season is here. You’ve got your grill full of gas, you’ve stocked up on hamburgers, hot dogs, and steaks, and you’re ready to go. But those hamburgers, hot dogs, and steaks are getting old fast. You’d like to try something else for a change. If you’re looking to change up your usual grilling menu, why not try seafood? Fish makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however. These tips should help you on your way to grilling great seafood.

1) Make sure your grill is clean and oiled. Fish sticks to the grill very easily, so proper lubrication is essential. If you don’t oil your grill, the fish will stick, and break apart when you try to remove it. Grab a wad of paper towels, or a rolled up kitchen towel in a pair of tongs. Dip the paper towels or kitchen towel into some vegetable oil, and rub the oil onto the grill. You can also spray the grill with cooking spray, just be sure the grill is off when you do this, or the spray could ignite, injuring you.

2) Use fresh fish if possible, since it is easier to work with than frozen fish. Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

3) You can place fish directly on the grill, but if you do this, you should use a firm fleshed fish, like grouper, tuna, swordfish, or salmon. You can also buy grill baskets made for grilling seafood. These will help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

4) Cook the fish over medium-hot to hot heat. If your grill doesn’t have a thermometer, then hold your hand about 5 inches above the heat. If you can hold your hand there for 2 seconds, the temperature is hot. If you can hold your hand 5 inches from the heat for 3-4 seconds, it is medium hot. If you’re cooking whole fish, you’ll need to have the temperature a bit lower, so the fish won’t burn. You should plan on cooking the fish for about 10 minutes for every inch of thickness. The fish is done cooking when it is opaque, and begins to flake. It is better to undercook the fish a bit than overcooking it. You can always cook it some more if it is undercooked, but you can’t uncook it if it is overcooked.

5) Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don’t need basting, but you can baste them to add more flavor.

6) Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers. Alternate chunks of seafood with chunks of vegetables on a skewer for great seafood kebobs. If you’re using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

It isn’t hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It’s a great break from hamburgers, hot dogs, and steaks.

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Rome’s #40 Set of 2 Wood Grilling Utensils

March 6, 2010 By

  • Great For BBQ
  • Easy To Use Tong & Spatula
  • Great For Veggies
  • 10 inch Tong
  • 12 inch Spatula

Product Description
This quality wood utensil set features a 10″ wood tong and a 12″ spatula. Key items for the backyard chef. The spatula is steady & reliable while the tong is perfect for handling shrimp and delicate veggies. Made by family camping cookware specialists, Rome Industries…. More >>

Rome’s #40 Set of 2 Wood Grilling Utensils

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Rome’s #42 Supertong Grilling Combo, Chrome Plated And Stainless Steel, 16 Inch Length

February 23, 2010 By

  • Easy To Use Tong/Spatula Set
  • Chrome Plated Steel With Stainless Spatula
  • 16 inch Overall Length
  • Versatile For Camping, BBQ And Firepits

Product Description
It’s difficult to find faults with a bbq tool as versatile as the Super Tong Combo. Bottom half is a spatula which slides under the food while the top part is a tong to grip it. The spatula part is made from stainless steel with the rest of the tool being chrome plate. 16″ overall length. Made by family camping cookware specialists, Rome Industries…. More >>

Rome’s #42 Supertong Grilling Combo, Chrome Plated And Stainless Steel, 16 Inch Length

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Barbeque and Grilling Blunders – Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

February 5, 2010 By

Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.

These mistakes are made time and time again because your average backyard cook usually does not know any different. He really does not just automatically know how to barbeque, so he makes the same mistakes over and over.

Here are some of the more common mistakes and do’s and don’ts made in bbq grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal along the way should the coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of tongs to turn the meat.

4) Lower the heat. Except for steaks, that need a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.

5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.

7) After removing the meat from the barbeque grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the bbq cooker will cause all the juices to flow out of the meat and onto the platter.

Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. If you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.

Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?…Maybe the Food Network will come looking for you.

Billy Bristol is an outdoor barbeque and grill cooking fanatic from Texas. He is the editor of http://www.TexasBarbeques.com, a website devoted to outdoor cooking and patio design ideas.

Billy is not a professional barbeque chef, and is not immune to mistakes in outdoor cooking. But he believes learning and correcting the mistakes for the next backyard experience is key to great outdoor living success.

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