Sunday, July 22, 2007

how to grill a steak

make sure to have the grill up high fro a flavorful crust
marinade the steak to tenderize and add flavor try the soy garlic one below
place on direct heat
flip with caution
cook steak to desired firmness, the more firm the more done

soy garlic marinade
whisk 1/4 cup soy sauce, 1/4 cup olive oil, 4 cloves minced garlic and 1/4 cup lemon juice and pour on top of steak. Refrigerate overnight.

Labels: ,

at 0 Comments

Saturday, July 21, 2007

how to grill a chicken

chicken is the hardest thing to grill. the skin can burn b/f the meat is done.
brine if you can (see instructions below).
start all parts on direct heat, skin side down, with thicker ends closest to the heat
brush on barbecue sauce at the end so it doesn't burn
each piece should be a golden crisp and juice should run clear

try a honey brine to add flavor such as a honey brine -- 6 cups water, 1/2 coarse salt, 1/2 cup honey. simmer over medium heat until salt dissolves. add chicken to cooled brine and refrigerate for 3 hourse.

Labels: , ,

at 0 Comments

Friday, July 20, 2007

how to grill a whole fish

add seasoning to cavity, salt, pepper, olive oil, lemon, thyme.
Rub the outside with olive oil so the fish won't stick.
the fish will cook quickly.
insert a metal skewer into the thickest part to see if it's done. It should come out easily and warm.
drizzle with more oil and lemon and serve.

Labels: ,

at 0 Comments

Thursday, July 19, 2007

grilling tips

- bring meats to room temp before grilling them, but keep poultry and fish refrigerated
- season generously
- preheat the grill to medium
- sear with the lid open
- flip with caution
- let food rest b/f serving

Labels: ,

at 0 Comments

Wednesday, July 18, 2007

grilling pork chops

try using bone in for more fat and more flavor

- brine them if you can
- grill over direct heat
- brush w/ barbeque sauce during the last few minutes of cooking
- exteriors should be golden and interiors barely pink

Labels: ,

at 0 Comments

Tuesday, July 17, 2007

how long to grill it

whole fish - 10 minutes per side
chicken pieces - 10 minutes per side
steak - 5 minutes per side
pork chop - 4 minutes per side

Labels: ,

at 0 Comments

Monday, July 16, 2007

Barbeque Ribs

Another classic grilling recipe is barbeque ribs. Here's a simple recipe that calls for just a few ingredients:

3 pounds baby back pork ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder

Place ribs in a large pot, and cover with water. Cover, and simmer for one hour. Transfer to a shallow dish.
In a saucepan, stir together the syrup, sugar, ketchup, vinegar, Worcestershire, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, and pour over ribs, marinate in the refrigerator for two hours.
Prepare the grill for cooking with indirect heat. Transfer marinade to a small saucepan, and boil for several minutes.
Lightly oil grate. Cook the ribs for 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Labels:

at 0 Comments

Sunday, July 15, 2007

how to light a charcoal fire

Set your grill on an even surface in an open area.

Remove the grates, and empty out any old ashes. Open the vents on the lid.

Place the smaller grate (charcoal grate) in the bottom of the grill.

Fill a large chimney starter with charcoal and place it on top of the charcoal grate. Loosely stuff a sheet of newspaper below the chimney starter, and light it with a match. The coals are ready when there are no longer any flames and the coals are covered with grey ash, in about 20 minutes.

Spread the hot coals evenly over the charcoal grate and put the grilling grate in place.

When you're finished grilling, put the lid on the grill and close the vents.

Labels:

at 0 Comments

Saturday, July 14, 2007

tips on cleaning your grill

Remove the grates and set them in warm soapy water to soak.
Brush the insides of the grill and make sure to clean around the burner.
Use a stiff wire brush and a soapy water to gently scrub the inside of the grill.
Brush the grates clean with the wire brush.
Coat inside surfaces and cooking grates with cooking oil or spray.
Let the whole grill to air dry.

Labels:

at 0 Comments

Friday, July 13, 2007

don't forget the toppings

Condiments can make a dish complete. Add everything from ketchup to fresh vegetables to salsa to fruit. That way everyone gets to make the dish their own.

Labels: ,

at 0 Comments

Thursday, July 12, 2007

the perfect burger

Now-a-days burgers come in so many varieties, from turkey to salmon to vegetarian to buffalo. We've searched the web for great burger recipes and have come up with this list of burger recipes. Let us know if you have a great recipe and would like to share it.

Labels:

at 0 Comments

Wednesday, July 11, 2007

basic barbeque sauce

If you're grilling you need a barbeque sauce in many cases. Here's a basic version we hope you'll enjoy:

2 tablespoons butter
1 grated onion
2 cloves minced garlic
2 cups water
a pinch of salt
1 tablespoon chili powder
4 tablespoons brown sugar
4 tablespoons vinegar
4 tablespoons worchestershire sauce
1 cup ketchup
1 teaspoon tabasco

Melt the butter in a saucepan over medium low heat, add onion and garlic until soft. Add water and remaining ingredients and stir until mixed well. Heat for 30 minutes.

Labels:

at 0 Comments

Tuesday, July 10, 2007

grilling planks

A couple of years ago cedar planks were all the rage. If you're tired of cooking on cedar give these cajun spiced planks a try. They'll definately perk up your meal.

Labels:

at 0 Comments

Monday, July 9, 2007

We all scream for ice cream

Thinking about parfaits got us thinking about other great ice cream desserts. Making ice cream is not as difficult as you think. The best thing about making your own ice cream is that you get to decide the flavor. You can do something as simple as vanilla or get inspired by spices like cardamon or ginger.

ice cream recipes

Labels:

at 0 Comments

Sunday, July 8, 2007

Parfaits

Parfaits always dress up a meal and offer a nice presentation to the finale. They can be as simple as vanilla ice cream and some fresh strawberries or more complex. Visit the parfaits page of our site for some inspiration.

Labels: ,

at 0 Comments

Saturday, July 7, 2007

Flavored Butter

Nothing beats grilled corn on the cob, except when you top it with flavored butter. Here are a few favorites:

- chive butter
- garlic butter
- lemon butter
- tomato butter

Labels:

at 0 Comments

Friday, July 6, 2007

Grilled Salmon Kabobs

Continuing with our kabob theme this month here's a great recipe for grilling up some salmon skewers:

4 portions salmon (sans skin)
1/4 c soy sauce
1/4 c honey
1 tbsp rice vinegar
1 tsp minced ginger
1 clove minced garlic
1 tsp ground black pepper
12 lemon wedges
12 skewers

Directions:

In a bowl, whisk together soy sauce, honey, vinegar, ginger, garlic, and pepper.
Cut salmon into 1 1/2 inch chunks and add to bowl, turning to coat.
Let stand at room temperature for half an hour.
When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
Preheat an outdoor grill for medium-high heat.
Lightly oil grill grate. Thread salmon and 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Labels: ,

at 0 Comments

Thursday, July 5, 2007

The Ultimate Grilling Menu

at 0 Comments

Wednesday, July 4, 2007

Requirements?

What do you require in a grill? Now-a-days they have so many features, and have really sky-rocketed in price, but most of these features aren't necessary, much less practical. We still say an old-fashioned Weber, charcoal grill does the best job.


Labels: ,

at 0 Comments

Tuesday, July 3, 2007

Skewers

We love new products, and these nifty barbeque skewers are too much fun. They span traditional to exotic flavors, including garlic herb, citrus rosemary, indian mango curry, and our favorite thai coconut lime. And for only $7.50 they're worth every penny. check them out

Labels:

at 0 Comments

Monday, July 2, 2007

Barbeque 101

No one knows grilling better than Steven Raichen. His book How to Grill includes in-depth instructions on all the best techniques. The best part is he includes photos. He discusses everything from the grill itself to great fast and easy recipes that you can make in a snap.

Labels: ,

at 0 Comments

Sunday, July 1, 2007

It's July

and that can mean only one thing ... Barbeque! This month we'll devote all posts to the art of the grill, from great ideas for an impromptu party to cooking techniques and the latest devices. So put on your gloves because it's gonna get hot.

Labels: ,

at 0 Comments