Smoke and Grill

Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood. Charcoal has been manufactured since pre-historic times and we know this following the discovery of an ancient body in a melting glacier in the Tyrolean Alps. Scientists dated the remains of the man back approximately 5,000 years and...

Smokers may not be used as often as the stove or the microwave oven these days, but they have been a part of American cookery for a long time now. In fact, there were even smoking houses built in the early days which were mainly used to preserve meat. Today, that kind of smoking food is still alive as evidenced by the smoked bacon, ham or lox we still have. Indeed, smokers have been around for generations and definitely for many more to come. There are two kinds of smoking methods - hot and cold smoking. Hot smoking is simply letting hot smoke pass through the food to cook it. Smokers used for hot smoking not only cook the meat but also impart the flavor at the same time. To achieve this, the food...

Ingredients 20 Chicken wings 7 1/2 ounces Tomato sauce (half can) 2 tablespoons Orange marmalade 1 tablespoon Honey 2 teaspoons Ginger -- minced 2 teaspoons Fermented chili sauce 2 teaspoons Pepper vinegar 4 Garlic cloves -- peeled 1 teaspoon Salt (scant) 2 teaspoons MSG 1/2 cup Water (more as needed) Tabasco, to taste -(or other hot pepper-sauce) Method: Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat inwide-mouthed, tapered jar for other uses. Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even...

Ingredients: 3 pounds Chicken wings -- (16 wings) 3 Cl Garlic 1 tablespoon Ginger root -- grated 1 tablespoon Honey 3/4 cup Soy sauce 1/2 cup Sherry 1 cup Brown sugar 1 cup Lapsang souchong tea Loose Sesame seeds -- for garnish Method: 1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will dot his for you.) Wash the chicken thoroughly and pat dry. 2. Using the metal blade of your processor, finely chop the garlic. Add the grated ginger root, honey, soy sauce, and sherry, processing for 20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon...

Makes 2/3 cup, or enough marinade for 20 wings. If you are making more than 20 wings, double the recipe. Marinade • 2 tablespoons margarine, milk-free, corn-free; or olive oil • ½ cup onion, finely chopped • 5 garlic cloves, minced • 2 teaspoons canned jalapenos, diced • ½ teaspoon chili powder • 2/3 cup water • 1 tablespoon tomato paste • 1 teaspoon lemon juice • ¼ teaspoon oregano • ½ teaspoon salt • ¼ teaspoon pepper Directions In skillet, add margarine or olive oil and heat. Add onions and cook 2 minutes or until transparent. Add garlic, and cook 30 more seconds. Add rest of the ingredients, cook for 3 minutes. Cool. Place mixture into food processor and pulse until...

As the masses begin to uncover their grills and smokers for the season of Barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key. A rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion. Ok, lets look at the ingredient make-up of the barbecue dry rub, first, most barbecue rubs will contain the following basic ingredients; Kosher Salt White Sugar Black Pepper Paprika These ingredients are...

Deciding on what type of smoker you purchase depends on a few factors - 1. Where do you intend to smoke, indoors or outdoors? 2. Does the smoker need to be portable due to space constraints? 3. How much time do you plan to spend throughout the smoking process? 4. What is your budget? Lets firstly review the numerous types of smokers Charcoal - Vertical Water Smoker. A lot of folks say that the charcoal smoker adds to the flavor of the meat you are cooking. The jury is still out on that one but I believe that it does. After you get the coals going, around 20 - 30 minutes, you can start cooking. Within 3 hours the coals will have a thick gray ash over them. You need to remove this ash and add new...

Charcoal water smokers require more knowledge and attention to use than a gas or electric unit. However, charcoal afficionadoes almost always insist that the flavor of charcoal units are second to none. On the plus side they are less expensive and are the ultimate in portability, no burners, bottles, or electrical cords to worry about. Taking safety into account there is really no place a charcoal unit cannot be used. The most important thing that you must learn how to master first of all is temperature control. Without that, cooking any food in the smoker will be a chore, so that is the first stop. Following that, you will also need to pay close attention to the manufacturers guidelines, and work...

Absolutely nothing says barbeque truly like a rack of ribs coated with finger licking excellent barbeque sauce. When put together properly you'll find nothing as good as barbeque ribs. However for many individuals barbequing ribs is usually challenging due to the fact they have to be slow cooked in order to enhance the flavor as well as tastes. Slow cooking ribs using a grill is surely an art form that may be difficult to duplicate any time you lack the patience as well as learn how to do it right. However do not worry you can find methods to take the actual guess work out of how to prepare barbeque ribs. To begin with Let's take a glimpse at the various kinds of ribs you are able to barbeque...

It’s the start of August and the summer holidays are approaching. My children are already packing the RV, we’re not even going for another two weeks but I can’t dampen their spirits. I’ve still got another 11 days (and counting) at work so I can’t afford to let myself go yet but just as I see the excitement in the kids’ eyes I know that I’ll be the same once I get the portable grill out of the garage. I love to camp in Europe not just because of the freedom to go anywhere but also because of the myriad of interesting people that I meet on the way. Walk around the campsite anytime after 1.00pm and you’ll start to see the smoke rising as the families gather for a lunchtime cookout...

o basics of authentic barbecue are a low cooking temperature and plenty of wood smoke. You need enough heat to cook the meat (which is the difference between smoke curing and barbecuing) but you need to keep the temperature a bit above the level that meat will register inside when done. So, let's take pork for example; it needs to be cooked to an internal temperature of at least 160 degrees Fahrenheit, so you must barbecue it at 180 degrees to 220 degrees Fahrenheit. This same principle works very well for other foods as well. Grilling is what many inexperienced, "want to be pit masters" call barbecuing. Actually, grilling in concept is the opposite of barbecuing because of heat. Much of the time...

It all started over two hundred years ago with oppression and taxation by the British crown and ended up with a war. I am not sure why the American nation chooses to celebrate its separation from the British on July 4th but as a barbecue enthusiast I can really see the benefits. Being a native of the country that lost the war of independence I look at our national holidays and wonder what I have done to deserve the dates we have. I guess the closest we come is St Georges day and that is in April. Have you ever been to England in April? Well if not, let me tell you that it is wet, overcast and usually blowing a gale so in general an all round misery and not conducive to a barbecue. Maybe that's the...

In the United States, the word "barbecue" has different meanings based on region. The U.S. Department of agriculture defines barbecue as meat cooked with smoke and indirect heat, but there is much more to it than that! There are differences in sauces, marinades, rubs, and even choice of wood fuel. For example at an outdoor barbecue in California might feature grilled tri-tips (a small triangular cut of beef from the bottom sirloin). But a barbecue in Tennessee probably means pulled pork barbecue with sauce. Meats used in barbecue are usually pork, beef, and chicken. Sauces range from mustard to heavy tomato-based to meat marinades. There are even marked variations in the kind of wood used to smoke...

Barbecue and barbecue cookers have never been more exciting. With an amazing number of designs of equipment available on the market and the tons of barbecue cookbooks and cooking shows it really does take barbecues into a whole new area. With all the recipes for everything from grilled exotic meats to fruit and vegetables and dry rubs for ribs and beef brisket, barbecues aren't just grilling a few steaks or burgers anymore. And with all the available barbecue options and resources, becoming a barbecue "expert" is within reach of anyone. Barbecue cookers come in a wide variety of options. Of course, there are the standard Barbecue pits, grills, and smokers for use with charcoal or wood. These have...

For many years, England was thought to have the worst food on the planet. Food was either tasteless or unimaginative. The term "gourmet food" was never in the British vocabulary. And there was no such thing as grilled, barbecued, or even outdoor cooking of any kind. It rained too much for outdoor cooking. Today, after many troubled decades of poorly-cooked food, there are many surprises to be found in English barbecue. Cooking in England has been rejuvenated. Grilled and barbecued food is coming on strong. In England's restaurants, a great grilled eight-ounce Kobe beef steak can be found for about $100 US. Filets of beef in England are called "fil-its", not "fill-ays", or rump steaks. They are...

This month, our chef Sophia presents recipes that will not only honor the man in your life on Father's Day, but would also please your guests for a 4th of July party! BROILED BARBECUE RIBS You don't need a grill to make delicious BBQ ribs that fall off the bone. Broiling them means you can have this summer favorite all year round! INGREDIENTS - ground cumin - chili powder - paprika - garlic powder - onion powder - salt and pepper - 3 pounds baby back pork ribs - 1 cup barbecue sauce DIRECTIONS 1) Baby back ribs do not have as much fat as short or spare ribs, but regardless of which kind you choose, trim off any fat you do not want. If your ribs are in a slab form, cut them into individual pieces-one...

I went into my local garden centre recently to find that the whole place have been completely re-vamped and a massive area dedicated to barbecues and smokers. What did this tell me?........Two things:- 1.Barbecue grills and outdoor smokers continue to become more popular recreational equipment. 2.There's money to be made! Let's face it; the smartest "in your face" displays have got to be for the products that carry the biggest margins, right? Having spoken to the manager I think maybe it's the accessories where a killing can be made but whatever the case, you can quite easily spend a serious amount of cash on a new barbecue grill and that will be completely wasted money if you buy the wrong thing...

There are many things people don't know about barbecue. There are also many things that many people do know about barbecue. See how many of these five facts you already know about barbecue, and which ones may be something new. 1. Barbecue is a method of cooking meat, whereby the meat is cooked over low heat, around about 250 degrees Fahrenheit, (give or take 20 degrees), and subjected to wood smoke while cooking. The woods that are used to provide this smoke are usually hickory, oak, mesquite, or wood from fruit trees such as apple, cherry, etc. 2. The type of meat that are traditionally cooked by the barbecue process are Pork, in the form of pork shoulder or pork ribs; beef brisket; whole chicken...

For generations people have been dropping turkeys into the oven and roasting for hours. They use stuffings and little pop up timers. Guess what? You can make a great turkey this way. But wouldn't it be great to go one step better? Smoked turkey is more flavorful and is tenderer than oven roasting. Breaking away from tradition can be hard but I'm here to walk you through the process. When cooking your turkey in the Smoker you need to make sure to cook it to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This isn't a suggestion. Test in at least two places and remember that turkey bones heat faster so keep the thermometer away from bone and...

The Smokin' Pro is a professional grade grill offering more features than many grills twice it's price. Used by professional BBQ'ers and backyard enthusiasts, it is the most versatile grill on the market. Cooks love its huge grilling area (830 Sq In) and side fire box (250 Sq In) for smoking your favorite meats. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable ash pan makes it easy to control the heat and clean out your ashes. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 2...

During the warmer times of the year, barbecuing and outdoor grilling are popular cooking methods around the world. A number of people are aware of the disparity between barbecuing and grilling, while others have no idea at all. Grilling is simply cooking at a rapid rate using high temperature and barbecuing is cooking at a slower rate using a lower temperature. Hot charcoal or fire from a gas burner is used in grilling. This cooking technique is ideal for cooking tender meat slices. Although the meat will be cooked fast with its juices sealed within making the meat juicy and savoury, if it is left on the heat for a longer period of time, the meat will become dry. Even as barbecue sauces can be...

Cooking food over an open flame is older than written history. One of the first uses of fire was for cooking and humans - mostly men - have argued over the right technique for scorching animal meat over an open flame since. The modern era of grilling and barbecuing has a much shorter history than all of human civilization. Indeed, while most cooking has moved inside to the kitchen, a dedicated few remain willing to brave a sunny Sunday afternoon in order to put meat on their family's paper plates. Barbecuing is easily the latest innovation in this tradition. Two distinct types of barbecuing developed in the United States - pork and beef. Not surprisingly the two types developed in areas where...

When it comes to planning most outdoor barbecues, the person hosting the party never thinks of creating their own personal charcoal grill. You will find that most households have either a gas or charcoal barbecue located in their backyard. However, creating your own grill adds to the fun. When you grow up by the beach, you quickly learn how to build a barbecue pit. Using the same skills, I learned how to build your own charcoal grill. These are also the same principles that most Luaus use. Being able to show your guest that you know how to design and build your own grill is a rewarding experience by itself. Most of your friends and neighbors will be utterly surprised by your creativity. When it...

Making really fine smoke barbecue is fairly easy if you have an understanding of the process and the right equipment. Here are five tips that will have you barbecuing like a pro in no time. 1. Get the right equipment, 2. Get a good quality meat, 3. Season your meat, 4. Cook your meat low and slow, 5. Sauce your meat at the end. If you follow these five simple tips, you'll be surprised at the quality of the meat you'll be eating. 1. Get the right equipment. To make real smoke barbecue, you're going to need a barbecue smoker. There are many different styles and price points for a smoker, and can be easily purchased on-line. There are basically three types of smokers, and they all make great barbecue...

Baby back ribs are a classic barbecue favorite. While it may seem intimidating at first to make them on your own on a charcoal grill, it is actually not that difficult if you're willing to practice and be patient in allowing them to cook the right way. There are many different ways to prepare this pork BBQ dish, and some of them can be done in less than 30 minutes from start to finish. They can be made by cooking them in the oven or a slow cooker, and some have even claimed success with a microwave. For the best and most authentic flavor however, slow cooking them on a grill is the preferred way to do it for many. Here are the top three secrets for making perfect ribs: 1. Allow Ample Time to...

The smell of the grill, the smoke on the air, the tang of the sauce; all signs of the beginning of summer and its greatest pastime, barbecue. Families and friends across the globe share the primal enjoyment of cooking over a flame, outdoors under the sky. There are many schools of thought as to approach, hardware, fuel sources, sauce or no, and what to char and what not, but all can agree that there is little more satisfying than the taste of a perfectly grilled morsel on a hot summer's day. Personally, I choose my dad's old half can grill, charcoal (of course), tangy vinegar-based sauce and anything and everything is welcome on my grill. I barbecue meat, fruit, vegetables, and even some more...

Competition BBQ has grown in popularity over the last two decades to become in many cases both a spectacle and a source of open competition where entrants from the locality of the event, and some from much farther afield, come together to cook the best BBQ possible in order to win a prize. Competition entrants usually start to arrive at the event mid-afternoon the day prior to the judging of the event, and pay a fee to participate in the competition. There is a great incentive to take part in a BBQ competition as many of them offer prizes that reach into thousands of dollars. Prizes aside, many of those who enter the competition do not necessarily do so for the money, but rather the feel of both...

Whoa, what is this? Indirect grilling, why bother with that? I thought we were supposed to just fire up the ole grill, open a can of beer and when it is hot, just throw on the steaks and go sit down? As my kids would say when they were younger, "silly goose!" If you want BBQ done right there are some steps that you have to take, but it really is not that hard. And it is not hard to master grilling and barbecuing so well that you will be known around your circle of friends and neighbors that you are the "go to guy" for BBQ tips. Now that way when you go out and check your mail you can hold your head up higher, puff your chest out a little larger and kinda strut for you just might be the BBQ King of...

When you invite your friends over for a Sunday afternoon barbecue, you want to get it just right, so how do you make sure that your barbecue will be the rave around town? This leads us to the eternal question - gas or coals - which is better for that backyard barbecue? It is difficult to get a straight answer by asking your friends. Those who have gas will swear that their method is the new and improved version, with less mess, less fuss and more exact cooking. Those who have charcoal (or alternate solid fuel such as heat beats) barbecues will scoff in the face of those who don't and question what the point of a barbecue is without the taste of the smoke on the food (and the fun of the fire). So...

BBQ recipes competitions and cookoffs are about as American as apple pie. These events are so big in some local communities that the population can grow by 10 times over a single weekend. Even cities compete with each other for the stature of being known as the best BBQ city in the nation. As it stands now Kansas City and St. Louis both claim the title. The matter is hotly disputed among dozens of other cities and towns from Georgia to California. The Kansas City Barbecue Society is the daddy of BBQ associations. On the first summer weekend in June alone the Kansas City Barbecue Society is sponsoring no less than 16 BBQ competitions in California, Oklahoma, Kansas, South Dakota, North Carolina...

Grill covers protect your grills and prolong their life. Not keeping your grill covered, particularly if it is part of your outdoor cooking equipment could expose it to extreme weather and damage it. Added to this, there is the problem of debris, dried leaves, dust and bird droppings settling on the grill, making it quite tedious to clean. A barbecue grill cover is an essential accessory for your grill regardless of whether you have just a basic charcoal grill or a state of the art gas grill. Outdoor grill covers are best bought from the barbecue grill manufacturer or dealer from whom you purchase your grill, mainly so that you can get the right fit, preventing the cover from coming off in a strong...

Barbecue is the process used to cook meat but it also refers to the idea of having a party to cook meat in that way. Below I have listed a few highlights from the barbecue history Where Did Barbecue Come From? There is no evidence of where and when barbecue came to be. The word "barbecue" may come from the Taino Indian word "barbacoca", which refers to a cooking tool. It may also come from the French expression "barbe e queue", which translates to whiskers to tail. Barbecue started in America in the late 1900s when people were going on cattle drives in the West. Cowboys didn't have anything to eat besides the tough and stringy meat that had to be cooked for almost eight hours to make it edible. What...