Archive pour mars 2007

Everdure Barbecue Grills

An outdoor barbecue party has never been complete without your barbecue grill. Grills are fast becoming household investments these days, especially since summer is coming. The best grills to complement each home are the Everdure barbecue grills by Shriro. These Australian-made grills are very stylish yet functional.

If you want to turn yourself into a high-class gourmet chef, the Everdure barbecue will treat you like one. No more messy cooking, no more of the nasty smoke getting in your eyes because these grills are very user-friendly. Whether you’re preparing burgers for the kids or a steak for your friends nothing beats these grills. You can griddle, smoke, stir-fry and of course char-grill.

The range looks very contemporary and the streamlined design is a perfect addition to your stainless steel kitchen appliances. These grills are made using the highest-quality materials; from stainless steel to frosted glass. Materials that are meant to withstand and resist outdoor elements. It’s safe to cook in your patio or garden, or anywhere you wish to barbecue. Everdure range of grills consists of 8 amazingly unique designs each one with serves a great cooking purpose. The best designs are the Brunswick, Kimberly and Stirling. These 3 outstanding designs are Everdure’s top-selling barbecue grills.

Salmon Barbeque Kebabs

Here’s a tasty healthy seafood dish I got from barbecuehut.com which I’m sure you and you’re family will enjoy. It takes only 35 minutes to prepare.

1.5 lb of salmon, skinned and cut into large chunks
1.5 tablespoons of corn flour (cornstarch)
1/2 teaspoon of salt
1 teaspoon of pepper
1 large egg white, beaten
2 small red bell peppers deseeded and cut into chunks
2 small green bell peppers deseeded and cut into chunks
6 tablespoons of olive oil
Ciabatta bread to serve
For Tomato Sauce
6 tomatoes, deseeded
1 small onion, finely chopped
12 basil leaves
10 tablespoons of olive oil
3 tablespoons of lemon juice
salt and pepper

Place the salmon in a shallow dish and sprinkle over the corn flour (cornstarch), salt, and pepper. Add the beaten egg white and coat the salmon. Place it in the refrigerator and chill for 15 minutes. Meanwhile, make the tomato sauce. Place all of the ingredients in a food processor and coarsely chop. Chill in a refrigerator. Thread the pieces of salmon onto 6 skewers, alternating the pieces of salmon with the chunks of red and green pepper. Grill the kebabs over hot coals for about 10 minutes, brushing frequently with olive oil to keep the fish moist. Slice the ciabatta bread at an angle to produce 6 long slices and lightly toast on the grill. Spread the sauce over the slices of toasted bread, then top with a kebab, and serve.

Boys Burned By Barbecue

While barbecue may sound like a fun activity, it’s not free from perils. A family can delight having a barbecue party in their own backyard complete with all the materials and accessories to make for a perfect summer bonding activity, but that doesn’t guarantee any untoward incident from happening, especially when there are toddlers playing around.

Two brothers from Southampton in the UK got serious burns on their bodies after the barbecue exploded. Apparently, petrol was used to light up the fire but due tolack of care, flames started to explode from the barbecue grill. A 13-year-old boy and his 6-year-old brother were rushed for the hospital for burns on their faces, arms, legs, and body. The accident also affected a man who was trying to put off the flames, while another boy got slight burns in his neck. They were all rushed to the hospital for treatment.

What does this event teaches us? Barbecue is best done safely and far from any accidents. Do not used petrol when lighting up your charcoals or wood. And most importantly, keep children away from the barbecue or else they will suffer the same fate as these two boys.

How To Get Perfect Marks

Barbecues and grilled food undoubtedly produce better-tasting food than traditional methods do like frying or baking. Barbecues also offer great excuses to get together, drink beer, stuff yourself full, and have fun. But modern barbecues are more than just charred meats over hot coals. I think that with the emergence of barbecue restaurants and fancy barbecue recipes, presentation became a key element in preparing barbecues.

Grill and barbecue marks are considered to be distinct markings of a good barbecue. The patterns of char lines across the piece of steak, chicken, or fish are beautiful and appetizing to behold. We all know how good presentation makes food look and taste better. Getting good grill marks is mistakenly thought of as difficult but it is fairly easy. You only need careful timing and proper technique.

The trick to getting perfect grill marks on all your meats is starting with a very hot grill. Gas grills, require a high temperature setting, closed covers, and a few minutes to get super hot. Charcoal grill users need to allow time for their coals to burn amber white. Thaw refrigerated and marinated meats for at least an hour before grilling. Brush the grill with oil or spray it with a non-stick cooking spray to prevent meat from sticking to it. Sear the meat by placing it on the grill for two minutes without moving or flipping it. After a couple of minutes, position the meat at at an angle for another two minutes. Apply the same technique to the reverse side. Remember to baste the meat with the marinade or special basting sauce to keep it moist. Avoid handling meats frequently to prevent it from drying out. Prepare a good sauce and a complementary side dish to enjoy a true barbecue feast.

Grill Cleaning Time

Is cleaning your barbecue grill more of a torture than a routine? Then you’ve got to listen to this. When cooking with your grill, don’t let the cooking residue burn inside your grill. Every time you use it without cleaning the residue, you’ll spend a lot of time and effort to scrub it off the next time you clean it. But if you have to do it, use a wire grill brush and use warm soapy water with that. Clean the inside and the outside as well. After scrubbing with the brush, use a dish cloth or a sponge to polish the grill. If the grill is porcelain, then better use a steel wool instead of a wire brush.

Likewise, you have to clean the exterior surfaces like the endcaps and the cookbox. Like the interior parts, you should also remove the drippings and other residue as soon as you’re done with cooking. Use a mild soapy water and sponge to clean these parts. Don’t use lemon-based cleaners as they can ruin the paint finish of your grill. If you feel that the paint is worn out, then retouch it using a high-resistant barbecue paint. After all, you would not want your grilled meat to taste like soap or paint, right?

Weber Chimney Starter

Summer is just around the corner. When it’s summer time, what better way than to get together with old friend and families than a barbecue cookout. So clean that grill, load it up with some coal, and let the barbecue party begin.
When you are starting your grill, do you sometimes find it hard to turn the coals flaming red? Yes, it takes time, but time is of the essence when you have hungry mouths to feed. You can either put a flammable alcohol over the coals, wait for hours, and you may notice your barbecue begins to smell like it. Or you can use a chimney starter, your wiser option, I must say.

Chimney starters may look like they are unwise investments, since you can just heat up the coal the old-fashion way. But come to think of it, it saves you a lot of time and it is more convenient and, not to mention, safer that way. I advise you to buy the one from Weber. The designs are great and the results are great as well. In a matter of just a few, short minutes, you have hot, red, burning charcoals ready for barbecue cooking. There would be definitely no more complains of being hungry or too much burnt meat from rush of cooking.

Say Goodbye to Rats on your Grills

You woke up one morning salivating over barbecue. You opened the fridge and found that there are marinated baby back ribs in the chiller, screaming at you to pick them up and fire them down on your barbecue grill. Two hours before lunch, you decided to clean up your Weber kettle grill, which has been lying around for months in your garage. As you get nearer that black saucer-like thing, and open the top, two large creepy rodents jumped out of your precious grill; the surprise of your life. Then suddenly you feel like throwing up, not because of the cat-size rats that you surprised frolicking in your grill, but because of the smell that the two rodents left behind. Maybe the ribs are much better baked.

I’ve been through this nightmare so many times. It’s nice that you have your own grill at home. Grills are precious investments but when it’s the same rat scenario over and over again, then maybe you need something to protect your grill from those nasty creatures. Enter the grill liners. These liners are usually made of heavy-duty aluminum, so you don’t have to worry if it can withstand the harshest conditions. It can even drive a mouse away, just kidding. The liners are placed on top of your grill, and you’re ready to cook. Now you’ll never have to worry about rat smell on your ribs and steaks.

Memorial Day for Barbecue

If you think this is about having a special day for barbecue, well, yeah it is. But, on the record, there is no such thing as a memorial day for barbecue. I am merely talking about Memorial Day for a barbecue gathering.

Barbecue is probably a good excuse for people to get together for a day of fun-field activities in the Memorial Day weekend at Kansas City. The City hosted an event, the Great American Barbecue, filled with food, contests, and music. The barbecue competition certainly gave the contestants a shot at the big prizes.

Some of the contenders in the competition walked home with a pocket full of money. The grand prize is a whopping $10,000. Not bad for a barbecue contest, huh? Contest categories include: the Sauce , Baste and Rub Contest; Kingsford Grill Contest for amateurs; Kidz Cue Contest featuring kids between 5 and 15 years old; Barbecue Open Contest featuring competing barbecue teams; and the Famous Dave’s Invitational. All of these contests have big prizes at stake.

The event’s center of attraction was definitely barbecue. Thousands of people flocked to Kansas City, both locals and tourists, to see what made Kansas barbecue one of the best in America. The weekend gathering was made much more exciting with the musical performances of invited guests, performing a variety of musical numbers from country, jazz to rock.

Books for BBQ Fans

A little knowledge of barbecue doesn’t hurt especially if you’re not a seasoned veteran. For some reason you read recipes, tips, tricks, and the latest headlines relating to barbecue, but why the heck do you still cook that way. barbecue is a ceremonial event, it was and will always be. Summer has never been so much fun without having a barbecue cook out. This may probably be your best excuse for getting the juicy details on how to cook the perfect-tasting barbecue without burning your hands.

If you’re done reading my articles, and I’m sure you’re not quite full yet, its time to hit your nearest bookstore for the juiciest books and how-to’s about barbecue. First on your list is Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison. This BBQ book has sold over half a million copies. It has everything you need to know about barbecue from mouthwatering recipes, information and tips on cooking barbecue and a lot more. If there’s a book that you have to have in your kitchen library, than it has to be this. Second, The barbecue Bible by Steven Raichlen. Like the other book, it also has everything and anything you need to know about barbecuing and grilling as well. Now that you’ve armed yourself with a handy BBQ cookbook, it’s time to fire the grills up.

Chinese Barbecued Spareribs

I have always been a fan of Chinese cuisine. They have this interesting flavor in them that makes you want to crave for more. But have you ever wondered if there’s a Chinese version of our favorite barbecue spareribs? Here’s one I saw on the net. But don’t just read it, do your own at home. You will need the following:

4 pounds of spareribs
3 tablespoons of light soy sauce
3 tablespoons of dark soy sauce
1/3 cup of hoisin sauce
1 tablespoon of ketchup
1 tablespoon of red wine vinegar or balsamic vinegar
2 teaspoons of brown sugar
2 garlic cloves, finely chopped
1/4 cup of honey dissolved in 1/2 cup boiling water

Place spareribs in a shallow dish. In a small bowl, combine the light soy sauce, dark soy sauce, hoisin sauce, ketchup, vinegar, brown sugar and chopped garlic. Add the mixture to the spareribs and marinate in the refrigerator, covered, overnight. Turn occasionally to make sure the spareribs are completely coated. Preheat the oven to 350 degrees Fahrenheit. Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 50 to 60 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit. Brush the spareribs with the honey and water mixture several times during roasting. Remove and cool briefly before serving.