Archive pour février 2007

C the Barbecue this Summer

I don’t know what the deal is with summer but ironically, people are going out of their houses to escape the inside heat. Then, they do the barbecue in the backyard, which is not exactly the best way to cool yourself. I can understand it when they want to make lemonade or other cold fruit beverages on their lawn, but barbecue?

Oh, well. Culture and tradition have its peculiarities. Still, I find many people who are actually doing the barbecue quite forgetful of some basic things. Ever heard of clean hands and utensils, not to mention grills? That’s why I think it’s just fitting to apply the 4 C’s I have come across on before. 4 C’s simple stand for Clean, Cook, Cover, and Chill.

As with any other food preparation, make sure that hands and items used in barbecue are Clean. To Cook, all meat juices should have been clear. No pink flesh or semi-cooked food, hear? This is not an Asian delicacy, you know. The Cover and Chill parts refer to the post-barbecuing period and who says people are too full to do some covering and chilling? Leftovers should be kept aside in the ref, covered and chilled, and the same procedure goes for raw, uncooked meat. Got the 4 C’s? Good. After all, I don’t think we want to be all excited about barbecue and then suffer the risks of unsafe barbecuing.

Largest Barbecue in the World

You just can’t get enough of barbecue and you eat this dish every so often. I know many people who are like these and actually, some of them do not get that big, contrary to popular notion. But if you’re going to eat the world’s largest barbecue, wouldn’t you think twice? The people of Abilene area in the state of Texas holds the unofficial record of making the world’s largest barbecue. Over 3,000 pounds of barbecue are to be grilled personnels in the military. The event is held every year and all the meals served are free. Free?! Hmm, makes you really think twice, does it not?

Along with the barbecue, the attendees also get to eat sausages, bread, beans, and iced tea for beverage. Over two hundred volunteers are to be tasked to serve the food to the guests and their families. In the previous events, over 10,000 people attended this barbecue feast. Although this year, no number has yet been estimated. The event would be a place for military men and their families to reunite (they get to have family food savings as well, with the free barbecue and all) and for the government to extend their gratitude for their service to the country.

Getting Rid of Charcoal and Cancer

I think life would be boring if barbecue parties were not invented especially during the hot summer season. Grilling our choice cuts of meat from chicken, pork, beef, lamb, and fish is simply the best way to have fun and build camaraderie with your next door neighbor. But backyard barbecue can be more harmful to health aside from accidentally charring your fingers in the grill.

Health experts constantly gave warnings regarding the hazardous effects barbecue can give ranging from the undercooked food to charcoal fires. But the new cool fact that can freeze our grill is the medical discovery that burnt food causes cancer. The study states that grilled meat over charcoal, wood or gas makes the food and the gourmet vulnerable to carcinogens which are cancer-causing agents.

Polycyclic aromatic hydrocarbons (PAHs) occurs in the smoke created when drippings of meat, fatty fish or chicken falls in the heat source which coats the food that we eat. Meanwhile, Heterocyclic amines (HCAs is found in poultry, meat or fish that is cooked in extreme temperature such as broiled or well-done red meat. Past researches showed the association of the development of cancers like polyps or colorectal, breast, and pancreatic cancer with the high consumption of fried, well-done, and especially barbecued food.

However, we can still use our barbecue recipe books and enjoy our smoky parties if we follow simple guidelines to a healthier and happier grilling. First is to cut down the fat that can trigger PAHs by grilling lean cuts only and shredding the skin out of the chicken. Also barbecue fish more often instead of meat to get rid of those oily drippings which causes other disease aside from cancer like high blood pressure, stroke and other heart ailments.

Use low heat when grilling since we already know that high temperatures makes as highly prone to cancer. Wrapping the food in aluminum foil also keeps the food from being covered by smoke and ashes. Last but the most important is to regularly clean your grill with your barbecue brush and trusted brand of dishwashing liquid to prevent the buildup of the combined power of germs and carcinogens. So follow these helpful and healthy tips to a safer, smokier and healthier barbecue party.

ProFire Grill Manufacturers

Who doesn’t love barbecue? They ‘re just simply irresistible. As time passes our preference for the type of food we eat don’t change, but the tools, materials and machineries do. However complicated barbecuing is, it is all made simple using the correct grills, burners or smokers to perfect the art of cooking barbecue.

I’ve long been wanting to own a restaurant-style grilling machine right in my own backyard but almost always I ended up getting one that is not as cooperative as it should be. When I managed to tell myself that I have to get a new one to replace the faulty grill I bought I instantly fell in love with the ProFire grill that a friend of mine owns.

A ProFire grill is built to withstand even the harshest cooking conditions with its stainless steel casing . They’re designed with the latest technology and the parts are made in accurate precision. Whats more every ProFire grill comes with a trusty thermometer to insure that you’re cooking the meat in right temperature. With the quality that these grills offer you are sure to cook the best barbecue you’d ever have.

Kingfisher Kooker

Since 1938, Kingfisher Kooker has been in the business of making barbeque grills longer than anyone else in the competition. That is why you can trust on the name to give you reliable andconvenient barbeque cooking each time you light up their grills and smokers. The brand is also known for having several world barbeque competition titles by reason of its great craftsmanship and design.

All of the grill units are made of heavy gauge steel that can withstood tech harshest cooking conditions. You have a combination of gas-powered grill and smoker that is very versatile as it can grill, smoke and even steam all in the same grill. That’s what sets them apart from other grill brands. In addition, the units can cook using not only gas, but charcoal, wood and propane. A good example is the 36-inch gas grill/smoker. The unit is built in heavy stainless steel and has a 10-year warranty. It is a heavy-duty cooker that can also be installed on a trailer so you’re ready for the Although, appearance-wise the grill/smoker may not look pleasing but it can definitely do the job and does not take up a lot of space too.

Hot and Spicy BBQ

Are you fond of barbecue? How about spicy mouth-watering barbecue? Add a twist to your usual barbecue by adding just the right amount of spice to tickle the palate. Here is a simple twist to your Barbecue Chicken dish with a hint of spiciness.

You will need the following :

2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1 clove garlic, minced
3/4 cup ketchup
1/3 cup vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 bottle hot pepper sauce
1 whole chicken, cut into pieces.

First, saute the garlic and the onions in a teflon skillet with oil over medium heat. Combine all the other ingredients into the pan except the chicken pieces. Simmer the sauce for ten minutes under low heat. Set the spicy sauce aside. Use a reliable grill for cooking the chicken. Don’t forget to brush oil to the grill to prevent the chicken from sticking. While grilling, brush the chicken (both sides) with the spicy sauce until it is completely cooked. It will take approximately 15 minutes to cook the chicken, then it’s ready to serve.

BBQ Phenomenon

Times have changed and so have our preferences when it comes to food. But if there’s one thing that went with the flow, it’s our love for barbeque. Despite warnings that grilling meat at very high temperature can emit certain cancer-causing chemicals we still find ways and mean to get a taste of an all-time favorite dish.

People are so much in love with this tempting dish that barbeque grilling has turned into a national phenomenon and even a sport. There’s even a National Barbeque Association. How’s that for a pre-historic mode of cooking meat. Will you believe me if I tell you that barbecuing meat is the earliest form of cooking? Well, that’s an additional information for you.

The NBBQA has been around since 1991. Since then it has made various efforts that focus on the barbeque industry such as BBQ affairs and cookouts, conferences, Workshops, and a lot more. These people are very serious about barbeque that they have dedicated a part of their time, money and effort just to appreciate how barbeque changed their lives.

World’s Best BBQ Sauce

Some say that the secret to a good-tasting zesty barbeque is in the cooking, while others say that its in the tenderness and juiciness of the meat. But a lot of people think, even I myself, it’s in the sauce. A good sauce is one that can turn your ordinary meat, whether its poultry, pork, or beef, into an amazing grilled dish that even kids will love beyond doubt. If you’re making barbeque make sure to pay attention with the sauce because it’s what make a barbeque a sure hit to your family. Here’s a recipe of the barbeque sauce they call World’s Best BBQ Sauce:

2 cups brewed black coffee
2 cups Worcestershire sauce
3 cups catsup
1 1/2 cup apple cider vinegar
1/2 cup Dejohn mustard
1 1/2 cup brown sugar
1/2 cup honey
1/2 cup sweet soy sauce
1 large onion, chopped
1 Anaheim pepper, chopped
8 garlic cloves , minced
5 Tablespoons chili powder
1 Tablespoon crushed cumin
Juice of one lemon

Combine all the ingredients into a huge pot and bring into a slow boil. Simmer the sauce for two hours and strain. The sauce is ready for use.

Barbeque and Your Health

If I tell you that barbeque can increase your risk of getting cancer, will you believe me? Maybe not. But if I told you that it’s the National Cancer Institute who said so, would you still be doubtful? I bet no. According to the study conducted by NCI, meat that is cooked in extremely high temperature (like grilling and barbequing) can emit cancer-causing substances known as carcinogens. These carcinogens bring about cancer in the body by altering the DNA in our cells which interferes with normal biological processes.

When meat is cooked in extreme temperature chemicals form and ingested inside the body. The proteins found in meat, poultry and fish reacts with high heat thereby emitting heterocyclic amines that are linked to cancer especially breasts and colon cancer. Researchers have proven the potential damage that these chemicals can bring to our bodily system.

However, this doesn’t mean that we can’t enjoy our favorite barbeques. There are ways and means to at least reduce the peril of having cancer. Use healthy meat alternatives in barbequing like vegetables. Use the right marinade and microwave the meat first before grilling. This way you’ll prevent the meat from being over grilled.