Vertical chicken roasters are a terrific method for cook a whole chicken in a backyard barbeque . The most bare bones design can be constructed on your own , while store bought kinds range from about $15 to over $100. Really, there’s nothing to it: a lot of roasters are a metal cylinder attached to a base. You slide the bird over the cylinder, add beer or water , and set it on the grill to let it cook .

The stands are usually conical or cylindrical and fashioned of metal. One type is made with high-temperature glass that can be filled with beer, water, or anything you like . On some, the stand also serves as a roaster for veggies and herbs . Others are made of steel and coated with a nonstick coating. Others come with skewers to clip on the side so you can roast potatoes alongside the chicken. The more expensive vertical poultry roasters are round pans made of cast iron with a cylinder in the middle to stand up the chicken.

Make sure you put some planning into the style of stand to get with your roaster. If you’re not worried about using the fat or roasting with vegetables or herbs, a plain base will do. Other bases are molded into trays to hold fruit, veggies, or herbs. And you can catch the fat to make gravy.

For the do-it-yourselfer, all you need is a soda or beer can and a steady metal base, such as a roasting pan, that will hold up under heat. Fill the can with beer or water. This is the roaster I use . It’s recyclable, simple, and doesn’t hog up a lot of space simple, recyclable, and doesn’t take up a lot of space.

The original reason for the design was to roast a bird without it sitting in a lake of fat. The chicken is less fatty, but still juicy, tender, and moist . If you want to make gravy, the trays can collect fat dripping from the chicken.

A poultry roaster can be set up on the grill, in a smoker, in the oven, or over a campfire. And the adventurous roaster isn’t limited to chicken. You can roast duck, pheasant, Cornish hens, or a small turkey . You’re only bound by your imagination.

It’s very easy to over cook fish. Raw fish will be translucent, cooked will be opaque and flakey, so you want to cook it to just at the point where it turns flaky. It’s better to undercook it a bit than overcook it, in my opinion, anyway.

Also, salmon will really stick to the grill unless you use a grilling spray. Even then, expect to have to gently pry it off the grill to turn it or remove it.

What I’ve been doing is cooking is a couple of minutes grilling over a high heat, to get those grill marks, then move away from the direct heat for a few minutes. I’ve been using a whole fillet, around 1.5 pounds, skin on, and only grilling the skin side.

Here’s the recipe, such as it is. Pretty much like cooking a steak.

• Get the charcoal going (we use a weber grill) on one side of the BBQ.
• Spray the grill with a high temp grilling spray
• Place the salmon, skin side down, right over the charcoal.
• Sprinkle on your favorite seasonings
• Cover and Grill for 2-3 minutes. (The charcoal should be hot enough that you can hear it sizzle.)
• Move away from the heat, cover, and cook for 5-10 minutes, depending on how thick the fillet is.
• You should see the fat beading up on the surface of the fillet when it’s done.
• Remove and serve.

A whole fillet is awkward to flip, so if you want the grill marks on both side just cut it into sections, 4 to 6 inches long.

Here’s another Salmon grilling recipe. The chef marinades the fish for 30 minutes, then grills for just a few minutes.

Garlic Ginger Basil Salmon
It’s not BBQ, but it looks pretty yummy.
He also makes some remarks about cooking salmon to the “medium” state.

In a way, beef brisket is barbecue’s ultimate challenge. Infamously difficult to cook, brisket, more than any other meat, requires a long-haul commitment and substantial attention to detail from anyone who wishes to transform this primal cut of beef into something delectable. When the job is done right, beef brisket barbecue can stand up to any serving of smoked pork.

Every piece of a good brisket, from the leaner flat to the fatty deckel to the smoky, tender, melt-in-your-mouth burnt end, is a distinct joy in texture and taste.

Bad brisket can range from tough, dry and bland to disproportionately fatty and near-disintegrated

It’s a sad truth that many who embark upon the path to bovine bounty never reach success. Bad brisket can range from tough, dry and bland to disproportionately fatty and near-disintegrated. After eating downright unpleasant brisket across this country, I’ve avoided ordering it whenever visiting a smoke house for the first time.

Since I’ve never entirely understood why some briskets soar while others sink, I paid a visit to New York’s most qualified sources to learn more:

The rest: How to Make Barbecue Beef Brisket That Doesn’t Suck

I try not to stare. But, I mean, look at that thing. It’s gigantic. Way bigger than mine. Ridiculous, really. Who needs one that large?

So mine is smaller. So what? That doesn’t make it inferior. Or does it?

I try to pretend that size doesn’t matter, but I have to face the truth: I have rig envy.

As for me, I think I’ll stick with my little Weber, for now, but those are some mighty impressive cookers he’s talking about.

Initially restaurants were the proving ground for infrared grills. Before infrared grills, a chef would leave a thick slab of cast iron in the oven for several hours while the kitchen was prepping specials and getting ready to open for dinner. After several hours the cast iron griddle would be searing hot.When a customer ordered a perfectly seared steak or tuna, the meat could be quickly laid on the cast iron griddle to sear the outside layer within minutes. Infrared grills were able to duplicate the intensity of direct heat without hours of preparation.

After infrared grills had proven their worth commercially, grill manufacturers began making the grills more versatile for the residential market.

What happens as you wait is the air trapped in the barbeque hood gets hot enough to cook your food. Put the food on the cooking grates and close the hood so the heat surrounds the food and cooks it – very similar to a broiler or a convection oven but outside.

Conduction style barbeque grills use a conductive medium like lava rocks, briquettes, rods and heavy cooking grates to distribute heat in addition to the heat trapped in the hood.Before infrared grilling was invented, conduction grilling was the only way to cook at temperatures hotter than eight hundred degrees, which is considered the minimum for searing.

Infrared heat is perfect for cooking because the heat is the direct heat generated by the flame, not heat limited by the tolerance of the medium.Instead of finding a way to transfer the heat to air, oil, iron, etc, radiant grills allow the heat from the fire to cook the food.

However, turn on an infrared burner and the heat at the grilling surface will be over one thousand degrees in about sixty seconds without closing the hood. Most infrared gas grills will reach fourteen hundred degrees within three minutes.

When a barbeque grill uses lava rocks, briquettes or some conductive material to transfer heat the flavor dripping out of your food will actually flare up and cause serious inconsistencies in the distribution of heat. It also makes the grill filthy dirty and difficult to clean. The conduction that creates heat at the grilling surface will be hotter than the convectional heat surrounding the food making it easy to miscalculate time and burn the outside of your food.

When your food is placed on an infrared grill the heat will sear the outside layer of the food within a minute. Flip the steak (burger, filet, etc) and sear the other side and within two minutes, your food is “seared”. The outer layer has been sealed and will not lose moisture. Convection and conductive heat transfer dries the food in the process of cooking. Infrared cooking has the opposite effect locking the moisture in the food where it adds to the flavor.The moisture is stuck on the grate and is vaporized by the heat to re-enter the food as smoke.

Criticisms of infrared technology are usually made by people who have not used an infrared grill. In theory a lot more heat should make it easy to burn the food. My first steak cooked on an infrared grill looked perfect until I cut it open and discovered the inside was completely raw.Within ten minutes the steaks were medium and tasted perfect – juicy like they were raw.An additional point to remember is that when the intense heat sears the outside of the food so no moisture can drip out, the seal also prevents your food from absorbing any fumes or gas residue.

An added benefit of infrared grilling is clean-up. There are no barbeque heat shields or flavorizer plates hanging between the cooking grates and the gas burner. Infrared grills have no need for a plate to distribute heat nor a tray that deflects dripping grease off the burner. An infrared grill is the easiest grill you will even need to clean. Although the cooking grates are concave and designed to hold grease let the burner heat the grates to fourteen hundred degrees and it is like having a self cleaning oven. A clean grill will last decades longer than a dirty grill.

This is because the electrode is exactly like a small spark plug. When the plug gets covered with dirt and grease, it has difficulty finding clean steel to spark against. Infrared grill electrodes are positioned above the burner so the ignition electrode is cleaned as you are cooking.

As with anything, the technology will be more expensive than simpler designs of traditional barbeques. With infrared technology we are able to gain the convenience of a gas grill with the superb flavor usually associated with charcoal BBQs.

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Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues in their backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends, and do it without breaking the budget.

These few simple tips will make your experience with outdoor cooking grills even easier:

• Marinating musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or canola; and seasonings, such as herbs and spices.
• Barbecue in bulk: Got leftovers? No problem. Barbecued meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as you can handle since your food will hold its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftovers.
• Have a back-up plan: If you live in a climate that cannot be foreseen, then you may want to have a backup plan. You cannot always predict rain and unexpected chilly temperatures ahead of time, so have a Plan B when company is coming. If you end up eating indoors, cooking remains as planned on outdoor grills as long as the area is protected from the weather. No sense the grillmaster getting soaking wet!

Now that the days are longer, it’s easy to step outside and cook dinner on the grill. Not only does the food that comes from barbecuing have a taste that is unmatched by other cooking methods, but your house will remain cooler on hot days because you’re not turning on the stove. Your family will love the meal, and you’ll love the convenience.

I like it because it’s cheap, durable, and gets the job done nicely. Toss in a foil packet of your favorite wood chips and it’ll give your food that nice woodsmoke taste.

Amazon says:

The Weber One-Touch Silver kettle grill is perfect for anyone who wants a well-designed, no-nonsense grill that cooks up food deliciously. Perfect for backyard barbecues or just whipping up an evening meal, this impressive grill has a cooking surface (22-1/2 inches in diameter) big enough to accommodate six large steaks, twice as many burgers, or up to a dozen kebabs. And the One-Touch Silver’s classic kettle shape radiates heat evenly and keeps charcoal flare-ups to a minimum.

Get it here:  Weber 22.5-Inch One-Touch Kettle Grill

Looking around for a barbecue grill but don’t know where to start? Got your hands on a new BBQ smoker but have no idea what to do? Think barbeque is too hard? Well it’s not, as you’ll find out after reading this! Here’s a quick guide to get you started and feeling confident!

The Tools

First things first, you need a suitable grill so selection is really important. Grills generally come in 4 types; gas, charcoal, electric and propane. Each type offers a different grill experience with its unique pros and cons. I highly recommend using gas for beginners because of its balance between ease of use and grilling flavour. Another significant advantage with gas grills is that starting up a fire becomes much easier. It also simplifies cleanup later on, which you’ll want because you’re usually worn out after the session. Another plus point is that you don’t have to worry about maintaining the fire or tiring yourself out fanning the flames. If you are feeling gung-ho and desire a unique flavour, you can try charcoal grills but it’s better to have some experience first.

In terms of flavour, gas is the standout choice for cooking meats. It’s generally easier to produce delicious steaks on gas with its ‘smoky flavour’ option. Just pop some woodchips into the smoky box and you’re good to go! Since meat requires more technique to cook, it might be relatively tough for beginners. Using gas grills here gives you some allowance in terms of cooking skill, so you can still come away with that desired smoky steak. Overall, gas is great for first timers especially if you are looking for an outdoor grilling adventure!

Additionally, let’s not forget about the accessories and tools you’ll need for your backyard adventure. These usually come in a set so it’s relatively easy to get them. I have great personal experience with Grill Pro’s 5 piece premium toolset so I’ll recommend that. They have a good selection of other accessories too and are usually the first brand I look for when I need BBQ tools. Check out their official website for more information.

The Store & Brand

When choosing a store to purchase from, I highly recommend going to your nearest dealer to look for the more established brand names. The difference in quality will show once you get more experienced at this. It is totally worth the investment. Weber is one name that comes to mind here. I’ve owned Weber grills all my life and they have always performed magnificently. Always check for a warranty period and available spare parts from your local dealer. It’s rare that you would face major issues with quality brands. Nevertheless, it is always good to have someone fix your problem should one arise. Pick a dealer not only for price, but reliability as well. I’ve had an experience where I purchased a BBQ set, only to have it break down. The dealer then claimed no responsibility and offered no assistance whatsoever. Not pleasant at all. You do not want to be caught in a similar situation. Finding a good dealer is not as tough as you might think and absolutely vital.

Since relocating to the country of Singapore due to work, finding a local retailer has become a much more challenging task. Weber grills here are extremely overpriced! I purchased a Broil King set locally at a more reasonable rate recently from a BBQ grill Singapore store. They offer after sales service as well, which is one of my most important criteria. I even managed to get Weber’s Big Book of Grilling thrown in! Fellow friends living in Singapore presently can have a look there. My Broil King grill works superbly and you can pretty much tell its quality with a simple touch or feel. Gas grill Singapore is still way too overpriced on the whole.

Now that you have your gas grill and the tools, what’s next? Ah yes. The FOOD.

The Food

Now, food clearly depends on one’s individual taste and preferences so you may think there isn’t much to advise on. Although that is probably true to some extent, it’s important to know about food selection since there is a difficulty curve in grilling. For beginners, it’s best to select food that is relatively easy to grill so you can pick up some experience and hone your techniques as you go along.

Some popular choices for grilling are steaks, pork chops, ribs, bacon, potatoes, crabsticks, marshmallows, burgers, chicken wings and vegetables. However, some are harder to cook than others if you are just starting out. Of course, you should always get food you like, but you should also note that producing that smoky tender sirloin won’t be easy. If you are not confident in grilling meat, it is best to go with thinner slices so you can cook them on a medium fire with much less trouble. There is less risk of over or undercooking and with gas grills, you should be able to do a fine job. The Singaporean favourite, ‘Satay’, is a nice selection for meat here. It’s easy to cook and get that grilled taste while maintaining a rich flavour. Chicken wings and burgers are other staples. If you are feeling adventurous, go for that steak but pick lean meat to reduce flare-ups.

There isn’t much to vegetables and other side dishes you don’t already know of. Potatoes, crabsticks, fruits, chips and cheese make nice complementary sides to your meat. Throw in some sandwiches and pizzas for a complete feast.

The Techniques

Now it’s time for the real work to be done. Don’t fret! There are many do’s and don’ts in grilling but since you are new to this, I’ll start you off with some simple essentials.

Preparation of food is pretty simple. Do you like your meat juicy? Marinate it! Marinating gives flavour to meat and keeps it tender. It also adds moisture so you get that juicy feel when you start chewing!

Remember to trim excess fat from your meat. Doing so prevents grill flare-ups and gives you an easier manoeuvring time.

Use woodchips for an extra smoky flavour! This goes especially great with steaks and grilled fish. Trust me; you’ll want that sizzling taste. Woodchips are essential to good grilling and I highly recommend you look for some from your local stores.

Apply sauces near the end of cooking time. I can’t stress on how important this is. Once upon a time, I was a young and handsome grill adventurer who applied sauces before cooking, thinking it would save me precious handling time. All I had in the end was a strange bitter taste that didn’t make sense. Eventually I learnt from the proverbial ancient master that sauces burn up after some time, which accounts for the weird taste. Remember, always apply sauces last!

Don’t meddle with the food on grill unnecessarily. Contrary to some popular belief, poking, pressing or fiddling your food around while it is cooking only deprives its juiciness! If you need to flip your food, use tongs instead of forks to gently turn it over so you won’t squeeze out any juice in the process. Another important tip is to not over-flip. Try to flip your food not more than twice. Remember, preserving the liquids in your meat is the key to good grilling!

Last but not least, observe and practise good hygiene. Use separate plates/forks/tongs for cooked and uncooked food. In general, use different sets of tools/marinades/sauces for raw and cooked food. You won’t want salmonella sharing your grill. Keep your grill clean and eat your food hot!

In this recipe he’s using a t-bone steak, though I’d probably use a porterhouse (thicker, larger tenderloin.) For some reason he’s cooking it up medium, but rare is definitely better. The cooked steak doesn’t have to twitch when you poke it, but it should be close.

And here’s something to put on that grill, for big appetites only!

2 (20 oz.) Private Reserve T-Bones