Food and Entertaining

How to Clean Your Barbecue Inside Out

2012-09-27T23:47:00.000-07:00

A quick guide on how to clean your barbecue quick and easily.

1)Wash at the end of a cookout when the barbecue is still warm, and the grime has not had time to cake on yet. If you're still entertaining and do not fancy this, or simply forget, there are still possibilities. For lidded bbqs, a nice way of softening up grime is to position a water-soaked newspaper or equivalent within and make use of a gentle heat again for half an hour or so. This will basically steam clean the whole inside, and you will laugh as you gently clean away the grime afterwards. Obviously this is simple for gas models, however if you have charcoal try using several small pieces of fire wood or even other very easily flammable material to obtain some heat going, or even just a few coals if you must. Keep an eye on the newspaper though and ensure it doesn’t burn or you’ll have more mess on your hands! Whether you steam or not, chemical cleansers are also a great option. Remove the grill and place on some newspaper, and squirt liberally with stove solution or other spray on cleansers (like you would use in your kitchen area) and leave for an hour or so.

2)Use special scrubbing stones or even scrapers which you can buy to break off tough, brittle dirt. Much softer mess can be removed with a regular soft cloth or skillet scourers. Be cautious with enamel-coated grills, you should loosen dirt really well first and then use a gentle pressure as possible. Lastly, give the barbeque a good wash and leave in order to dry.

3)If you have managed to steam-soften the inside of the bbq itself then things ought to be easier. For straightforward grilling with charcoal barbecues, scoop or tip out any coal mess, and clean up the final bits with some damp kitchen roll. Now wipe the surfaces down with a soft cloth covered in spray cleaner, gently scrubbing any stubborn places. In the event that there are areas which have burnt on food you can’t remove, you may have to spray on some stove cleaner and leave for some time but read the cleaner directions to make sure it's suitable for the surface in question (i.e. enamel, painted, metal and so on). Don’t worry about the base where the hot coals sit as this is unlikely to be looking great because scuffs and burns develop here. So long as it is clean and free from aged waste materials you won’t get any nasty odours in the next cookout. Gas bbqs can be a little more tricky. Numerous places could be cleaned out just as with the techniques above, but gas outlets and lava rocks etc add extra work.

4)Start by getting rid of any kind of lava rocks or ceramic coals and put all of them into a bucket of warm soapy water. If you're able to now clean around the burners and flavouriser bars with ease - great. However, you may have to remove some parts to clean them properly, so consult your guide, and remember to not begin removing any gas-ferrying components that you're unclear about. Put them back again when you are done, and scrub the lava rocks/coals in the bucket if requirements be and wash them in fresh water. You may find these need replacing after a year or so if they are gathering grime. Lastly, rinse the interior of the charcoal or gas bbq with a hose or a bucket of water until it looks nice and sparkly, and replace the actual lava rocks and so on. Replace the actual barbeque grill and stand back to admire your work.

5)Clean the outside. The outside of the bbq is easy. Simply wipe it down with a moist cloth, adding a suitable solution - regular cleaning up liquid should be fine, but you can get stainless polishing spray or other material-specific cleaners. Gas control knobs can often be removed to wash, which is essential as you do not want grime to accumulate and cause stiffness. Be cautious with any flaky paint or even chipping enamel – you can always retouch these places but be sure you consult either a guide or the manufacturer first on what precisely to use. Once clean, buff the outside with a dry cloth and add any kind of preservative films you want. Some people recommend wiping down stainless steel models with oil (even baby oil) to keep the weather at bay, but don’t worry too much. It is a good idea to take time to preserve any kind of wooden areas though with a dedicated bbq wood oil treatment. Please, please watch out for chemical preservatives or treatments you utilize elsewhere in the home. Some may be flammable and also have no place on a bbq!

6)If you want to minimise work later on, try spraying the actual barbeque grill with oil before you cook to really make it more non-stick. In addition, if the coal area is looking exhausted, add a slim coating of sand which will protect it. Remember to cover your barbeque or place it in the garage if you have 1. You will be grateful you did whenever you roll it looking all gleaming for the next time.

How to Be a Successful Competitive Griller

2012-09-27T23:42:00.003-07:00

Competitive grilling may seem far-fetched, but it is actually a fun, wholesome, and delicious competition that can fetch big prizes.

1)Find the right recipe. You can find recipes almost anywhere! Start by looking in cookbooks, simply because their recipes are tested countless times. After testing any or all of the recipes, select your favorite and hand-write or type it, making sure it is kept in a safe place. After that search the Internet. You'll be certain to find thousands of recipes there! Pick your favorite, and copy it with the other recipe. Finally, find one good recipe simply by word of mouth. These are often the best recipes around! Write it with the others, and then pick your favorite and go with it!

2)Mix your recipe up. Your recipe should be unique, so add or take away any ingredients based on what you like and don't like. Nothing is off limits! Soda, orange juice, soy sauce -- whatever you want. Test, test, and test again! You may hate pepper sauce, but it may compliment the meat and make it better than you could have imagined! Don't be afraid to go outside the lines.

3)Now that you have your recipe perfected (and written down), it's time to perfect your cooking method. Use five minutes on each side as your start time, then tweak the amount until you have the desired effect. Your meat should be juicy, not dry, and tender, not tough.

4)Be safe! If you are in a competition in which you are judged by safety, it is even more important than ever. It's helpful to have a full box of latex, non-powdered, disposable gloves on hand. Change gloves after every operation. Also, a box of wipes are important to have on hand. Any time you find yourself just standing around, go on and wipe off your workspace. Bring two of every utensil -- one for raw meat and one for cooked.

5)Let multiple people taste the meat. Bring meat wrapped in aluminum foil to neighbors, family members, and friends, and ask to hear their opinions.

6)Dress for the occasion. Wear an appropriately-sized apron (with pockets stuffed with towels and hand sanitizer), a cap, long pants, and closed-toe shoes. If you have long hair, be sure to have it pulled back in a low ponytail or into a hair net. Nails should be kept short and neat.

7)Be patient. Bring a chair to sit in and a book or magazine to keep you entertained while you wait for your charcoal to heat up and your meat to cook.

Tips:

This article does require you to have a basic knowledge of grilling techniques. If you are not familiar with how to grill, please read some of the articles listed below.

How to Build an Outdoor Barbeque

2012-09-27T23:36:00.003-07:00

By designing an outdoor barbecue that is shaped like a capital “E,” the grate can be placed in the left-hand side and the right-hand side can be covered with a large paver to create a work surface. Follow these steps to build an outdoor barbecue from bricks that will serve you well for years to come.

1)Pick a spot to build an outdoor barbeque that is away from trees, fences or anything flammable.

You will need to pour a 4-inch-thick concrete foundation if you don’t have a patio that will work.
Arrange a row of bricks on the concrete base to determine the correct positioning. The barbecue should resemble a capital “E” with the legs of the “E” facing the side you will stand to cook.
Use a carpenter’s square to square all the corners.
Snap chalk lines on either side of the bricks to mark their positions.

2)Mix the mortar using 1 part Portland cement, 3 parts masonry sand and ¼ part hydrated lime.
Add enough water to give the mix the consistency of mud.

3)Lay the first course (layer) of bricks.

Spray the bricks with a garden hose to make the mortar more effective.
Use a trowel to spread a layer of mortar inside the chalk lines on the concrete base, then lay the first course of bricks on it.
Space the bricks ½ inch apart. Add mortar to the ends of each brick before setting it in place.
Check the bricks with a level and tap the bricks with the trowel’s handle to set them deeper in the mortar if they are not.
Remove any excess mortar with the side of the trowel blade.
Build up to 4 courses at the back 2 corners in the same manner as the first course.
Check to make sure the walls remain plumb.
Make sure the vertical mortar lines of the courses are staggered.

4)Fill in the rest of the walls between the corners, checking that each course is level as you go.

Butt the end of the middle leg against the back wall.
Cut the bricks, as needed, using a power saw with a masonry blade. Wear eye and ear protection.

5)Form the shelf for the fire pan when you reach the sixth course.

Turn the bricks on the left and middle legs sideways, making them overhang the edges of the wall.
Lay the bricks along the back or right-hand leg like the previous courses.

6)Add 3 more courses of bricks, and then repeat the above step to create a shelf for the grate.

7)Finish the barbecue by laying 2 more courses of bricks around the cooking areas (the left-hand leg, middle and half way across the back wall).

8)Run a 3/8-inch-diameter pipe along all the mortar lines before the mortar sets. This gives the mortar a nice, finished look as well as compacts it.

Allow the mortar to dry for 48 hours.
Slip the fire pan onto the bottom shelf and a grate on the top shelf.
Set a large paver on the top of the right-hand side to create a work surface.

Things You'll Need:

Bricks
Carpenter’s square
Chalk line
Portland cement
Masonry sand
Hydrated lime
Concrete trowel
Garden hose
Level
Power saw with masonry blade
Eye and ear protection
3/8-inch-diameter pipe
Fire pan
Grate
Paver

How to Buy an Indoor Grill

2012-09-27T23:24:00.000-07:00

Indoor grills provide convenience and easy clean up as opposed to outdoor grills. Indoor grills allow you to grill all year long from inside your home so you do not need to be concerned about poor weather conditions. Indoor grills are generally easier to clean than outdoor grills, and some are even dishwasher safe. There are some indoor grills that are designed to drain excess fat from food while limiting the amount of smoke that is released, making your food healthier and less greasy. Indoor grills come in many sizes and varieties that can fulfill all types of grilling needs. Here are a few steps on how to buy an indoor grill.

1)Decide whether you want an open grill or a contact grill. An open grill consists of a single grilling surface that is used like an outdoor grill, but is heated by a source such as electricity. A contact grill has 2 grill plates, the food is placed on 1 to cook it from underneath and another is folded on top of the food to cook it from above, simultaneously.

Open grills are most like outdoor grills and can be used to cook a variety of different foods. They are generally better than contact grills at creating grill marks on food, and because the grilling surface is open, you can prepare foods that may be more difficult to prepare in a contact grill where the top grill is hinged above the food, such as thick pieces of meat. Open grills tend to have larger grilling surfaces because they are not as heavy as contact grills, so you can cook larger quantities at once.

Contact grills cook food in less time because it is being cooked from both sides at once. They can also be used as panini presses, which may be an advantage to those who will be using their grill to make pressed sandwiches quite often. Contact grills also come in compact sizes so they may be ideal if they will be used in a small kitchen for 1 or 2 people.

2)Consider the voltage of the grill you want to buy and what foods you will be cooking. Some grills have a lower voltage than others and are not efficient for cooking steaks, chicken and other cuts of meat. The higher the wattage on the grill, the hotter it will be able to get.

3)Look for a grill on which you can adjust the heat. Many indoor grills do not provide heat control so there is only a single temperature. Being able to adjust the temperature may come in useful if you plan on grilling a variety of foods.

4)Think about how the grill needs to be cleaned. You will need to clean both grilling surfaces on a contact grill, but an open grill may have more crevices to clean between. Some contact grills and some open grills have a removable plate that can be washed in the dishwasher as well.

How to Buy a Gas Barbecue

2012-09-27T23:18:00.000-07:00

A quick guide to aid you in the search for a new gas barbecue.

1)Look at how it is built. Stainless steel or metal with a “porcelain enamel” finish are the very best constructions, giving a combination of toughness, rust-protection and straightforward cleaning. Contemplate the lid – the heavier the greater – as this normally indicates build quality. Also consider your own DIY skills – welded pre built barbecues are likely to be much more sturdy, but it is possible to buy one and assemble your self if you like which may save you cash In terms of dimension, contemplate if you would like different height grills or additional touches like plate warming areas, utensil storage, table places etc. As expected, extra unique touches equals a lot more cash.

2)Consider the burners and heat distribution. Gas barbecues rely on a process of gas burners that are covered by warmth distributing materials which also act to burn off drippings to smoke the food. Cheaper designs use lava rocks or ceramic coals for this purpose, and do an ok job, although grease can accumulate and cause flash fires which we all know and hate from charcoal. When you really want the most effective look out for long bars or “flavourisers” that are designed to vaporize drippings quite rapidly to keep away from flares and create a smoky flavour (although you still won’t match charcoal in many an opinion)!
As for the number of gas burners, you get what you fork out for. Less costly one burner versions only enable the flame to be controlled over the entire cooking surface, and can have “cold spots” which may perhaps lead to uneven temperatures. Two/three burner types are genuinely worth it, offering you differing regions of temperature to cook different foods. Even so, if you're seriously feeling flush you may go for even much more burners (£££!), infrared heat sources (a bit over the top) and rotisserie back burners for that Michelin-starred experience. Try and keep away from side burners as these are high priced added touches and you’ll most likely find you don’t use them. You have variable warmth control on the primary grill anyway, and the side space is much better off reserved for your raw meat or a huge glass of beer!

3)Consider energy use. As burner numbers and size increases, you may expect the quantity of gas you need to power the barbecue to increase. That being said, efficiency is also a consideration, so if you are in doubt search for the BTU (British Thermal Unit) score of the barbecue to see how much gas you will will need. Really don't get too worried about it though the only real time to worry is if a big design has a strangely low BTU rating when compared to comparable sized versions. Far from becoming extra efficient, a substantially lower rating can indicate poor energy output and you’ll have a colder barbecue - this is rare though. The gas applied in most designs, called Propane, is really much less costly than charcoal, and a single canister can last for a number of cookouts.

4)Should you just want a straightforward gas barbecue that can do a very good job go for a one or two burner design. Costs and features will vary, but search for a medium size with lava rocks or ceramic coals, and try your best to get a model with as even cooking as feasible. Side burners or storage parts will only push up the price so a quality primary burner is much much more crucial in this range. Also, really do not expect swanky looks, concentrate instead on durability.

5)If you want a mid range barbecue go for three burners. You’ll need to look for stainless steel construction and a large grilling area, but still not be tempted by too many additional touches. In addition, at this selling price go for flavouriser bars instead or lava rocks or ceramic coals – you’ll end up with a significantly better flavour.

6)When you move into the luxury barbecue market things start getting incredibly serious, and far more expensive. Having said that, have a look around at the 4 burner types from Landmann, Electrolux and Beefeater when you really want some impressive kit. At this size anticipate sleek and solid metal with warranty, infrared rotisseries, enough space to cook for a mob and plenty of envy from your friends.

Tips:
Whatever you decide, remember that gas barbecues require a little extra care than charcoal ones. With much more technology, there is more to go wrong, so contemplate a service every now and again if you're buying one to last. Finally, do not get too drawn in with fancy extras – think about which ones you genuinely require and remember that space is a premium, so only get one as large as you think you’ll need to have