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The Best Steaks For Grilling

Anthony Robert — Sun, 24 Jul 2011 20:49:17 +0000

Know Your Beef!

When it comes to which cuts of beef to use, these “Steaks of Summer” are the best for the grill. A steak grilled with your favorite marinade or just salt and pepper is not just a pleasure, its a manquest! A true meat man will search for the cut that suits his taste the best. So which ones are the best? We’ve narrowed down the Top 5 most flavorful and most tender cuts on the market.

Steaks Of Summer – The Best Beef Steak Cuts for the Grill
	Rib Eye A favorite of many beef lovers. a.k.a Delmonico or Spencer Steak, this cut is well marbled and tender. Offering a robust, bold, almost buttery flavor it draws from the combination of various muscles and the melted connective tissue that once held them together. Get them bone in for extra flavor and something to gnaw on once the steak is gone.
	Strip Steak This classic is our personal favorite. Commonly known as New York Strip, Kansas City Strip, or Manhattan Strip, this cut from the loin is lean but not quite as tender as a rib eye or filet. What you give up in tenderness, you get back in full, rich beef flavor.
	Porterhouse or T-Bone The best of both worlds. For a steak with tender and flavorful beef, the T-bone shape separates this cut into two portions. You have a lean, flavorful Strip Steak on one side and a tender Filet Mignon on the other. Whats the difference between Porterhouse steak and T-bone steak? They are both cut from the short loin, but it depends from where on the short loin. In general a Porterhouse will be thicker, less bone, more marbling and a larger filet portion.
	Filet Mignon Many call this the King of Steak, known for its lean, buttery texture. This elegant cut is compact, usually thick and round in shape and is also the most tender.
	Flat Iron Second only to Filet Mignon in tenderness, this cut is relatively inexpensive and tasty. Flat Iron Steak is a big cut, much like London Broil and usually serve 2-3 people

USDA Grading Scale

Common Cuts Of Beef

My Favorite 4th of July Grilling Recipes

Anthony Robert — Sun, 03 Jul 2011 19:02:51 +0000

The Birth Of a Nation

Independence Day, July 4th is one of the most popular days to grill in the U.S. and with good reason. Since it’s a national holiday, most people are off work and enjoy the day spending time with friends and family to celebrate the birth of the nation. What better way than with a hot grill and a cold beverage!

Keep It Simple!

When I’m grilling for July 4th, I like to keep it light and simple. Steak and Ribs are great, but to me, July 4th is about grilled hamburgers and hotdogs! Here are some of Grilling Guides favorite July 4th grilling recipes:

Grilled Hamburger
Perfect Beer Bratwurst
Grilled Corn On The Cob
Summertime Baked Beans on the Grill

-AR

Lions, Cowboys and Bears – Oh My!

Anthony Robert — Mon, 01 Nov 2010 00:53:12 +0000

Fall Sports Traditions

October and November is the best time of year for sports fans. As the baseball season is winding down with the World Series, High School Football on Friday nights, NCAA football on Saturdays and NFL Football on Sundays is taking its place. This is also the time of year the NBA season starts back, and we can’t forget about the NHL and NASCAR. Talk about sensory overload!!

Some great family traditions are created while tailgating at the event or tablegating at home. A weekend afternoon of football, friends and family means a hot grill and a cold beverage with plenty of appetizers in the mix. Bratwurst, burgers, shrimp or steak can’t go wrong for a sports filled afternoon.

Thanksgiving Classic

Each year, the NFL hosts the annual Thanksgiving Classic, a football tradition going back as far as 1902. There are three NFL games played during the Thanksgiving holiday in the United States. The first two are hosted by theDetroit Lions and theDallas Cowboys, with one team from each conference playing either team on a rotating basis; a third game, with no fixed opponents, has been played annually since 2006.Several other NFL teams played regularly on Thanksgiving in the past, including theChicago Bears andChicago Cardinals (1922-33; the Bears played the Lions from 1934 to 1939 while the Cardinals switched to theGreen Bay Packers for 1934 and 1935)

This annual tradition creates bonds and unforgettable memories as generations of families gather around with their favorite beverage screaming at the TV and munching on snacks as they wait for the main meal.

For most families, that main meal is turkey, and there is none other than a juicy, golden brown deep fried turkey. Once you try this succulent treat, baking turkey will seem like a crime! Grilled turkey is delicious too! If you have never had turkey on the grill or deep fried, treat your family to something incredibly juicy and delicious, Deep Fried Turkey!!

Deep Fried Turkey Instructions

Jack Daniel’s 22nd Annual Invitational Featured Judge Bio

Anthony Robert — Sun, 24 Oct 2010 04:17:38 +0000

SOURCE: http://JackDanielsBarbecueMedia.com

Featured Judge Bio

Chef Paul Kirk

Chef Paul Kirk, Judge and Honorary Pitmaster at the 22nd annual Jack Daniel's World Championship Invitational Barbecue

For Chef Paul Kirk, the internationally renowned Kansas City Barbecue Society (KCBS) Hall of Famer and all-around barbecue guru, the secret to success in the world of barbecue is constancy, in the barbecue pit and in ones state of mind. For his students at the Barons School of Pitmasters, Kirks advice is simple: maintain a constant temperature in the barbecue pit and a constant belief in yourself and you will have great barbecue.

It is no secret that Chef Paul Kirk is prize winning. Over the past thirty years, this Kansas City Baron of Barbecue has acquired more than 500 different accolades for his barbecue recipes, ranging from local and state honors to national and international awards. His winnings include seven world barbecue championship titles, including the very first Jack Daniels World Championship Invitational Barbecue. These awards have earned Kirk appearances in numerous publications and television segments on programs such as The National Barbecue News and E! Entertainment TelevisionsTalk Soup.

In addition to the time he spends preparing barbecue for awards, publications, and television programs, Kirk also uses his famous barbecue recipes for philanthropic purposes and events. Noteworthy examples include his former association with The Julia Child BBQ Team of Ten, a team created for the purpose of raising funds for The Julia Child Endowment Foundation.

Kirk is also the author of seven barbecue cookbooks. His most recent book is the KCBS 25th Anniversary Cook Book. He also co-wrote America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, with fellow barbecue judge Ardie Davis. Kirk also penned 500 Barbecue Dishes, Paul Kirk’s Championship Barbecue and Paul Kirk’s Championship Barbecue Sauces.

Over the past 20 years, Kirk has expanded his barbecue business into a full service organization that offers assistance, aid and culinary training to barbecue cooks across the world, distinguishing Kirk as both a barbecue specialist and as a well-regarded teacher within the barbecue community.

2010 Jack Daniels22ndInvitational WorldChampionshipBBQ

Halloween Grilling Traditions

Anthony Robert — Sat, 23 Oct 2010 00:56:01 +0000

My favorite Halloween memories are the times when we would come back from our pillaging and a nice hot meal would be ready as we walked in the door.

Whether its soup or spaghetti, the perfect time to get a hot meal ready is while the ghouls and goblins are out scaring up some sugary treasure. The grill is a great way to put together something hot and satisfying, quick and easily. So consider a new family meal tradition of grilled foods after the kids hit the streets on Halloween.

Hamburgers and hot dogs are always a quick and easy favorite. This might not be popular with the kids, but one of my personal favorites is bratwurst on a soft roll piled high with sauerkraut. If you want something a little leaner, grilled chicken and vegetable packets are a great alternative. Of course, we can’t forget marinated grilled pork chops with packet potatoes.

Any finger food is good for Halloween since kids will be coming and going during the night. Skewered grilled shrimp is quick easy and fun to eat.

Family traditions are fun to create and the kids will remember them forever. So get yer grill on and have a safe and scary Halloween.

Previous Jack Daniels BBQ Championship Winners

Anthony Robert — Sun, 19 Sep 2010 23:09:26 +0000

2010 Grand Champions QUAU Brimfield, Ill.

Source: http://www.jackdanielsbarbecuemedia.com

Previous Jack Daniel’s Invitational World Championship post:

Jack Daniels World Championship Invitational Barbecue Grand Champions

Jack Daniels Invitational 2009 Grand Champion I-Que

2010 QUAU
2009 I-Que
2008 4 Legs Up BBQ
2007 Moonswiners
2006 cancersuckschicago.com
2005 Boys From Tornado Alley
2004 Mad Cows BBQ
2003 Smokin’ Triggers
2002 Wee Willy’s BBQ
2001 Twin Oak Smokin’ Crew
2000 Smokin’ Triggers
1999 Smokin’ Guns
1998 Fat Boys BBQ
1997 Smokin’ in the Boys Room
1996 Pyropigmaniacs
1995 Kamikaze Kooker
1994 Head Country BBQ II
1993 Oklahoma Joe’s Hogmaniacs
1992 Apple City BBQ
1991 Eddy’s Flower of the Fame
1990 Super Swine Sizzlers
1989 Team Kansas City

Jack Daniel’s BBQ Posters throughout the Years

Download this free PDF of 20 BBQ posters

Take a retrospective look at the history of the Jack Daniel’s Barbecue poster made annually with traditional letterpress to celebrate the sport of competitive barbecuing.

Download BBQ Posters

Jack Daniel’s Oak Aging Barrels Wood Smoking Chips

Cooking with Jack: The New Jack Daniel’s Cookbook

Lynchburg Tennessee Jack Daniels BBQ Mild (86 Proof)

New Char-Broil web site!

Barry "CB" Martin — Wed, 07 Apr 2010 20:44:30 +0000

Source: www.sizzleonthegrill.com

The new web site for Char-Broil is live today. Its designed to provide a broader range of information with features to help you use it! Heres what it looks like:

This is good news BUT some of the links at Sizzle on the Grill that reference information on the Char-Broil web site may be out of commission, broken, not work until we have a chance to upgrade the software that runs this site and re-connect links, etc. Im hoping this all works out to provide you better service and access to more information that helps you enjoy your outdoor cooking experience and apologize in advance for this inconvenience!

Thanks and

Happy Grilling!

William Shatner’s Thanksgiving Volcano

Anthony Robert — Tue, 01 Dec 2009 15:18:34 +0000

WILLIAM SHATNER

The Tonight Show with Conan O’Brien

November 30, 2009

William Shatner talks about his experience with deep frying turkey while cooking Thanksgiving Dinner for his family.

Safety Precautions when deep frying whole turkey
13 Reasons to use The Big Easy Oil-less Turkey Fryer
5 Steps to Juicy Deep Fried Turkey

The Big Easy Oil-Less Turkey Fryer Click for More Information

Delicious Juicy Turkey Deep Fried In Healthy Rice Bran Oil

Anthony Robert — Mon, 23 Nov 2009 18:57:27 +0000

Is Rice Bran Oil a good alternative to deep fry turkey?

I have been hearing of the benefits of rice bran oil and wondered how it would compare to peanut oil. Typically recommended for stir frying and pan frying, I set out to see how it would fare when it comes to deep frying my Thanksgiving turkey.

Touted as being globally recognized as the true “Health Oil”, I got in contact with Ellen Davenport from California Rice Oil Company and asked her why I should use her company’s rice bran oil to deep fry my turkey this year.

Some questions I asked Ellen:

Q: When it comes to value, how does the price of rice bran oil compare?
A: Comparable to peanut oil maybe even less

Q: What are the Health Benefits of rice bran oil?
A: Trans-Fat free. More antioxidants and vitamin E than most all oils

Q: What about Sustainability? Is there an environmental benefit?
A: The rice bran that is milled off for white rice was previously thrown away-now it is made in to rice oil.

Q: Are there any allergen concerns with rice bran oil?
A: Hypoallergenic-Rice Oil is very harmless

Q: Any taste Benefit over other oils?
A: Nutty and or buttery but really neutral

Q: What is the typical application for rice bran oil?
A: Most of our business is geared towards deep fryers in restaurants. Some notable users are Yahoo, Google, Apple, Pixar and Lucas Films, colleges, hospitals etc.

Using rice bran oil as an alternative seems like a no-brainer, with it’s surprisingly good benefit claims. Ellen was generous enough to supply us with 3 gallons of rice bran oil to review.

Produced in Thailand and imported by California Rice Oil Company, what intrigued me most with the rice oil is the high levels of antioxidants, exceptionally high smoke point (490F) and claims of lighter flavor.

After doing a little more research, I discovered rice bran oil does in fact have a very high antioxidant level. It is rich in both types of Vitamin E (Tocopherol and Tocotrienol), and cholesterol reducing Oryzanol. There are also 27 different types of Phytosterols, another powerful anti-oxidant, making rice oil more abundant than any other oil. In addition to its cholesterol reducing effects, Phytosterols are credited with many health benefits including anti-inflammatory effects, improving immune system and inhibiting the growth of cancer cells. In fact, many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels. (Source: Wikipedia)

Deep Fry Turkey In California Rice Bran Oil

Ingredients used: Rice Bran Oil, Injectable Marinade, Creole Seasoning. Some people prefer to make their own cajun marinade, but when I deep fry turkey, I like to use Tony Chachere’s. His injectable marinade and creole seasoning saves the hassle and is as good as anything I’ve made. The creole is a bit spicy, but much of it washes away during the deepfry process, leaving only the essence.

Prepare the turkey by allowing to completely thaw. A frozen turkey and hot oil is a recipe for disaster. Remove all the stuff from inside the bird and rinse. I left the plastic hook to keep the legs together while it marinates. Using a marinade injector, Inject the marinade into the turkey by following the directions on the package.

Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

Set up the fryer and fill with oil. Heat to 350 degrees F. This will take about 20 minutes. Even though the smoke point is 490, never exceed 400 degrees F with a turkey fryer. I would not recommend attempting to deep fry turkey without a deep fry thermometer. While the oil is heating, set the turkey up on the stand.

A 30 qt fryer will take about 3 gallons of oil, depending on the size of the turkey. Save the jugs and pour the strained oil back into them for future use. This oil can be used up to 3 times.

SLOWLY lower the turkey into the oil. It’s a good idea to wear protective gloves while doing this since the oil does tend to splash up some. Even a single drop on a bare hand will let you know how hot that oil really is. This is not a good time to drop the turkey.

When you first put the turkey in, the oil temp will drop 25-50 degrees, increase the flame to bring the oil temp back to 350 degrees F. Monitor the temp often and adjust flame as needed to maintain that temp. Turkey will take 3.5 minutes per lb to cook in hot oil. This was an 11 lb bird. 11 x 3.5 = 38.5 minutes. See: How long does it take to deep fry turkey?

At 38.5 mins, its time to pull the bird and check the temp. The first thing I noticed with the Rice Oil is the beautiful golden color of the skin. Typically, the skin is a little darker.

The time formula is pretty accurate, as you can see the temp is perfect. However, using a meat thermometer is the most accurate way to determine that a turkey is done. Insert the stem deep into the breast or thigh during frying to be sure internal temperature reaches 170F.

This turkey is a beautiful color. Allow the turkey to sit at least 15 minutes before carving. The temperature will continue to rise slightly as the juices to flow back into the fibers of the meat. Cutting the turkey now will only allow the juices to drain out.

Here it is: Delicious Juicy Thanksgiving Turkey Deep Fried in California Rice Bran Oil. After letting the turkey sit, I carved into it. Juicy as can be! I couldn’t help picking off pieces of the skin to munch on while carving away.

Verdict

The “tasters” agreed the turkey was absolutely perfect. The skin was crispy, tasty and light. The meat was juicy and full of flavor. Compared to peanut oil, the taste was “lighter” and “less oily” with a nice buttery flavor. The nutty flavor of peanut oil may have an edge on taste of the skin, however the taste is still superior than that of canola or other vegetable cooking oils . That being said, I couldn’t stop eating the skin pieces.

Bottom Line: If you are looking for a healthy, trans-fat free and allergen free alternative to peanut oil, Hands down, rice bran oil is your answer.

Bonus

This perhaps could be coincidence. When frying turkey, there is always residue at the bottom of the pot and around the sides which tends to get burned in and needs to be scraped out. While cleaning up from the rice bran oil, the residue that is normally burned in literally rinsed out with hot water. In addition, while cleaning the cooking oil pump, I was able to just run some hot soapy water through it and wipe it down. Typically, it is a job to get the oil residue off.

Rice Bran Oil Price

Bulk rice bran cooking oil is roughly 12 cents per ounce, meaning 3 gallons would run about $46.00 which puts it slightly less than bulk peanut oil. www.amazon.com is a good source to compare California Rice Oil Company best price.

Website: www.californiariceoil.com
California Rice Oil Company Oil Rice Bran, 25.4-Ounce – California Rice Oil Company

See Turkey Fryer Equipment and Accessories for products mentioned in this post.

Improve Your Eating Habits For The Holidays

Anthony Robert — Sun, 22 Nov 2009 16:27:14 +0000

5 Tips to keep the weight off this holiday season

The fact is, diet and exercise affect your health and weight. Genetics also is a factor, but lets stick with what we can control. Motivating yourself to get to the gym just doesn’t work with everyone, and the reality is we dont always stick with these goals. So its important to think about the way you eat as one way to start improving your health. By making five simple changes in your eating patterns, you can boost metabolism, achieve optimum health and well being and shed those extra holiday pounds.

1. Chew a lot

When was the last time you actually sat down and took more than twenty minutes to finish off a meal? Possibly long time ago. We actually do not acknowledge the fact that we stuff ourselves rather than really eat what our body needs. The success of take away meal joints is a proof of that. If you really want to change this habit you have to sit down and do it right NOW! When you chew your food properly your digestive system works more effectively. Plus, you will know better when your stomach is full and its time to stop.

2. Dark and smaller Cutlery

Downsizing your dishes will also help you eat less. Try using a salad plate instead of your usual dinner plate.

Read on to get all five tips.

5 Tips For Improving Your Eating Habits

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