Nick on July 6th, 2015

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(photo courtesy of clarkmaxwell)

How do you know when to leave the grill cover on or off when you are cooking?

According to Chow:

If you’re grilling quick-cooking foods such as burgers, thin steaks or chops, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. But when you grill thicker steaks, bone-in chicken, or whole roasts you’ll want the lid down, especially when you’re cooking with indirect heat.

 

Nick on May 15th, 2015

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(Photo courtesy of WFIU Public Radio)

Love grilling fish but don’t want it to stick to the grill? Here’s a nifty trick to try.

Just slice the lemons and place them on the surface to be cooked.  If you are grilling, put them on the grill bars.  If you are baking, put them on the baking sheet.  In our case, we had one large piece of salmon, so we wanted to place all the lemons close together to ensure even cooking.  If you have portions, just place two lemon slices under each piece. You will cook at the same temperature as usual.

Tip from TheMotherHuddle. Read more here.

Nick on May 30th, 2014

This is a  beautiful photo. Looks yummy!

(Photo source: Beaugureau Studios)

 

Nick on May 27th, 2014

 

I tried this at a BBQ once and it was absolutely delicious!

(Recipe from Saveur.com)

6 ears fresh sweet corn in the husk
3 tbsp. butter, melted
1/2 cup mayonnaise
1/3 cup queso añejo (aged cows’-milk cheese), finely crumbled
1 tbsp. powdered árbol chile

1. Put unpeeled corn in a large, deep bowl, cover with cold water, and weight with a plate to submerge. Soak corn for 30 minutes, then drain. Meanwhile, preheat a grill and adjust grill rack to 5” above heat.

2. Grill unpeeled corn over medium-hot heat, turning frequently, until outer leaves are blackened, 15-20 minutes. Remove from heat and when cool enough to handle, peel off husks and remove silk.

3. Brush peeled corn with butter, return to grill, and cook, turning frequently, until browned all over, about 10 minutes. Spread each ear with some mayonnaise, roll in cheese, and sprinkle with powdered chile.

Queso añejo is a Mexican cheese made from skimmed goat’s milk or skimmed cow’s milk. Anyone tried this one from Walmart?

You can find powdered arbol chile at Amazon – De Arbol Powder – 16 Oz Jar Each

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Nick on May 20th, 2014

Chimney starters are an excellent choice for starting coals. They are easy to use. Just fill up the chimney starter with your briquettes, then light a piece of newspaper and place it in the lower compartment. Within about 15 minutes, you’ll have uniformly hot briquettes ready for your grill. No more lighter fluids and nasty chemical smells.

You can get the Weber 7416 Rapidfire Chimney Starter which is recommended by a lot of people.

If you have a smaller grill, this smaller one might work just as well.

Once you give the chimney starter a try, you might never go back to starting your coals with lighter fluid again!

lump charcoal or briquettes

(photo credit: seriouseats.com)

Serious Eats features a hotly debated topic: whether lump charcoal or briquettes are better for grilling. The article includes the pros and cons of each type of cooking fuel. Personally, I’ve tried both and don’t really have a preference of one over the other.

Lump charcoal does light quicker and burns faster but briquettes burn longer. On the other hand, briquettes are typically cheaper than lump charcoal but tend to have a chemical smell, especially the ones that are pre-soaked with lighter fluid. Whether or not that smell ends up in your food depends on how sensitive your nose is.

There is another article that has a lot of information about the differences between using lump charcoal or briquettes which is a good read. The conclusion that the author arrived at was that temperature control is the most important thing so briquettes hold an advantage in that respect.

Nick on May 22nd, 2013

This is a neat idea for charcoal grills. It’s a tool that starts, accelerates and controls the heat of all kinds of fires. Watch the video where they compare it with starting the charcoal using a chimney.

You can check out the Kickstarter campaign.

Nick on August 14th, 2012

mosquito

One of the nuisances that I often face while grilling is getting bitten by mosquitoes. It must be something about me but I can just stand out in the back yard for 5 minutes and get tons of bites. So I’ve been researching ways to keep the mosquitoes at bay. Here are some useful tips that I’ve found.

Many people like to light citronella candles because the smell acts as a mosquito repellent. Of course you can also use sprays and wipes. Another way to kill the mosquitoes is to use  a bug zapper such as this one. You can also use sneaky tricks like dry ice to draw mosquitoes closer to your mosquito trap. I also read that burning dry used coffee grounds can also work as a repellent but I haven’t tried it myself.

Of course prevention is another important thing. Check around your yard and remove all kinds of standing water. If you get rid of the places where mosquitoes breed, you’ll nip the problem right at its source.

Nick on May 11th, 2012

Saw this picture the other day at BBQReport and thought it was pretty unique. It’s a six-shooter grill!

Joe Wood of Weimar, Texas built this 6 foot-11 custom barbecue pit in his home metal shop. The barrel is 10 feet long and 8 inches in diameter, and the entire rig is over 15 feet long. The pistol’s grips, which cover the firebox, are made of red oak. When cooking, the barrel acts as the grill’s chimney. It took over two years and 1,100 hours to complete, and used more than two tons of red oak, stainless, and carbon steel.

Nick on May 5th, 2012

This miniature grill is …

powered by a standard-sized charcoal briquette and is capable of cooking a full-size hot dog (cut down to size) or smaller hamburger patties with ease.  It gets mighty hot after it’s fired up so use plenty of caution and keep a large glass of water handy.

Want to build your own? Get the instructions on how to do it. It will be a good conversation starter for your summer parties.

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