Features of BBQ Grills Everyone Should Know

Grills can come with so many different features and options for you to choose from that it is often hard to decide. In order for you to get the grill that is rite for you then you have to know what the features and options mean. You can then make a more effective decision if you are well informed about what you are purchasing.

First, a BTU is one grill term that you will come across. So what does BTU mean? It means British Thermal Unit, and it is a measure of heat. More specifically 1 BTU is equal to the amount of energy needed to heat one pound of water one degree Fahrenheit. In general, BTU is the amount of heating or cooking power the grill has. Therefore, a higher BTU means higher cooking power. An ideal grill should have a minimum of 100 BTU's per every square inch of grill surface area. Keep in mind though that if you want faster than normal cooking or quicker searing then you will want to get more BTU's per square inch, above 125BTU/inch^2.

Second, you will want to think about what type of cooking surface is best suited for you, this also includes the size. There are 4 main surface types, which are flat grill, ribbed, BBQ surface, and nonstick. Also, there are some grills that have a wok or rotisserie, both options for the serious grilling connoisseur. If all gill surface types are of interest to you then there are some grills with interchangeable surfaces, best of all grilling worlds.

Last but not least is the fuel type of the grill. Charcoal is the most popular because many people like the flavor and charcoal grills are generally cheaper. However, charcoal grills are the hardest to clean and maintain, and have extra costs such as lighter fluid and charcoal. One of the best types of grills for small areas such as an apartment porch and alike is propane grills. Propane grills as their name suggests use propane gas for cooking and also are easily lit. With propane grills they are faster and easier to clean than charcoal grills. Another advantage of propane grills is faster cooking than charcoal. Natural gas grills give you the benefits of a propane grill, plus the added benefit of not having to change tanks. A natural gas grill is connected directly to your homes natural gas line. Natural gas grills also provide the highest power out of all three on average. Lastly, when flavor is your top concern you can choose a smoker grill with which you use different woods to provide enhanced flavor while slow cooking.

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Homemade Barbecue Sauce - Make Your Own Homemade BBQ Sauce

The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to cook something new.

Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients to make your own favourite sauce.

No doubt you, or members in your family had their own favourite homemade barbecue sauces that they grew up with, well now is your chance to get involved and enjoy learning something new, how to make your own, personal favourite, homemade barbecue sauce.

Here are the basic components of a homemade barbecue sauce.

The barbecue sauce base

Regardless of what type of barbecue sauce you are going to make, you will need a "base" before you can begin. Ideal bases for making a good BBQ sauce are favourites such as number 10 ketchup sauce, honey, mustard, brown sauce and fruit purée sauce bases.

Consistency of the homemade sauce base is one of the main things that you should be looking at when considering making your own BBQ sauce. You want to avoid the base from being too runny or too thick, and this is one of the reasons why using a suitable ketchup is a great place to start experimenting because it gives you a little less to think about initially and will allow you to let your creative juices flow as you consider and use the ingredients that will make up your sauce.

The #10 ketchup is one of the most popular sauce bases to use as it has the ideal consistency and acidity that complements BBQ food by giving a clean edge, or zing, to the flavour. Many pre-bought sauces will not match up to your own personal favourite once you have developed your very own homemade barbecue sauce.

If you were considering making something that had a fruitier flavour, you can use a pre-made fruit sauce and use that as your base for a slightly sweeter and fruitier flavour and adjust it to your taste, using other ingredients. Alternatively, you could use a small quantity of ketchup base and then sweat down fruit and create your own fruit purée to add to your sauce.

Acidity

Acidity is very important in a homemade barbecue sauce as its presence provides a clean-tasting zing that prepares and excites the taste buds. Controlling this acidity is important and a matter of personal preference, and experimentation with fruit-infused vinegars, such as cider, apple and raspberry all offer unique and distinct flavours that complement any homemade barbecue sauce.

You can make your own fruit-infused vinegars very easily by purchasing a good quality white wine vinegar, adding some to a sterilised bottle along with raw fruits of choice, seal, and allow to soak slowly, in a cool and dark place for 1 or 2 months.

Once the fruit has had enough time to break down in the vinegar, you find that it has taken on a pleasant fruity tang and can be used in not only your homemade barbecue sauce, but also in a salad dressing along with a little olive oil. Remember that a little goes a long way.

Other ingredients that will complement your homemade barbecue sauce base, are seasoning's and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety.
Worcestershire sauce for example, adds a low-down meaty flavour and is similar in colour to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark colour that will deepen the colour of the sauce that you are making.

Other great ingredients are Tabasco sauce for example that adds a mildly hot, fruity pepper flavour and is excellent as a component for sauces that are going to be used on chicken, baby back ribs and chicken wings. If you want to try a slightly milder alternative to Tabasco, Cholula hot sauce is similar in flavour, though slightly less piquant to its hotter counterpart.

For a full and more rounded flavour you can add sauces similar to Texas Pete's hot sauce, which has a fairly thick ketchup-like consistency and adds a broad and mild mix of spices. Once again, there are many alternatives to thick sauces that you can add to your homemade barbecue sauce, and it is worthwhile experimenting with them in very small batches and pick out the flavours that excite your taste-buds the most.

Read the labels, pick out the flavours and aromas that appeal to you and then note them down for future use.

Seasoning's

Now that you have the base of your homemade barbecue sauce well under way, you can take a look at the spices, salt, pepper and sugar that will be used in relatively small quantities to give your BBQ sauce its own distinct flavour.

If you haven't used a particular seasoning before, start off by using small quantities to avoid over-powering your first homemade barbecue sauce.

Cinnamon for example is a particularly strong bark-like spice that is also available in ground form. Use it like salt, by adding a little at a time until you get the balance right with the other flavours. Use too much and you will find that just like salt, the cinnamon will almost certainly overpower everything else you have in your sauce. Unless you particularly like cinnamon, use it very sparingly.

Here is a short list of seasoning's that you can use in your homemade barbecue sauce to give you some ideas.

Spices such as cayenne, Jamaican jerk seasoning, red pepper flakes (in moderation), clove, cinnamon, ground ginger, coriander, garlic, mango powder, mustard, paprika, cumin, oregano, and parsley are all excellent choices.

Whole seeded chilli peppers such as Chipotle adds a dark and smoky flavour, Habanero and Scotch Bonnet peppers add a lot of heat along with a delicious fruit flavour, red bell peppers for great fruitiness but little heat, Serrano and similar long carrot-shaped chillies also offer a nice fruit flavour along with a mild-heat.

Sweetness

To add sweetness if necessary to your homemade barbecue sauce, you can use sugars and sweeteners that suit your personal preference. Palm sugar has a unique and distinct flavour that has an Eastern influence, cane sugar, molasses and dark brown sugar are also widely used.

You can use any sugars that you prefer, though darker sugars generally have more flavour and are more suitable for use in a BBQ sauce. More exotic sweeteners such as passion fruit and guava syrups can also be used to good effect, along with regular honey and golden syrup.

If your homemade barbecue sauce is going to be used to baste your meats and poultry during cooking over a hot grill, remember that the high sugar content can burn easily and it will invariably result in blackened food.

Take this into account when cooking your food and adjust your technique accordingly. Using the "low-and-slow" method of cooking is the perfect way to cook food that is coated in a high sugar content BBQ sauce.

Salt

Salt is a very important part of cooking, seasoning any food improves the flavour and when used in BBQ sauces, it is used in the same manner, to add flavour and also balance the sweetness and acidity. Use salt sparingly during the last 15 minutes of reduction time to adjust the taste to your liking by allowing the salt to cook through the sauce slowly, while stirring continuously.

Taste a small amount of the sauce, not forgetting to allow it to cool first beforehand, and determine whether you have reached the right balance.

It all comes down to a matter of personal preference that is based on our upbringing and regional influences. Use the ingredients and flavours that talk to your taste buds, experiment and make it your own unique homemade barbecue sauce.

Thickeners

To prevent yourself from making the most common mistake when creating your first homemade barbecue sauce, avoid the addition of sauce thickeners such as corn starch, gelatine, flour, butter and cream as these will impair the flavour and potentially ruin your BBQ sauce.

Thickeners are not required as your homemade barbecue sauce will be thickened naturally by the evaporation of liquids, and reduced gently on a relatively low heat in a saucepan until the ideal consistency is achieved.

Making your homemade barbecue sauce

This section is not designed to be a particular recipe, just some basic guidelines in the preparation of your homemade barbecue sauce.

To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;

500ml of #10 ketchup
50ml cider vinegar
1 large onion coarsely chopped
2 large garlic gloves, finely chopped
1 thumb sized piece of ginger, finely sliced
1 tsp Tabasco sauce
1 tbls passion-fruit syrup
1 tsp coriander powder
1 tsp cumin powder
2 finely chopped seeded hot red chillies
1 tbls brown sugar
Salt to taste

Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.

Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.

The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilise the flavours before use.

Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.

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A Conscious Guide to Enjoying Sweets

Much has been written about the health reasons for avoiding white sugar, high fructose corn syrup and artificial sweeteners. The biggest concern that I have about white sugar is that most of us eat way too much of it. Can we really be sure that we are shopping for healthy food? Do you feel guilty when you eat dessert? Let's look at this in more detail.

Do you try to avoid white sugar? I know that this can be difficult. Sugar and high fructose corn syrup are in so many products that we buy at the grocery store. It's in pasta sauces, BBQ sauces and ketchup. It is even challenging to find a loaf of bread without it in certain markets.

Do you buy sugar free products instead? If you do, then what you're getting most of the time are chemicals.

So what is the option, do you have to give up all desserts? Where does that leave us if we want to sweeten our oatmeal or bake some cookies? Most of us enjoy having dessert and occasional sweets in our lives and in cooking, it's sometimes nice to add a sweetener for balance in certain dishes.

Well, there are several things to choose from when you want something sweet that isn't either made from chemicals or so highly processed that it doesn't even resembles what nature intended it to be. If you make some changes in the ingredients you choose at home, you can greatly reduce the amount of sugar, high fructose corn syrup and artificial sweeteners that you use during a year.

For today, I am going to get you started by focusing on some of my favorite natural alternatives to white sugar and artificial sweeteners. These are things that are easy to use, have been eaten by people for centuries, have not been stripped of their nutrition and have a really delicious taste.

1. Whole Raw Sugar or Evaporated Cane Juice Crystals. This is the juice of the sugar cane plant that has been extracted and then dried. It is granulated and is a medium light brown color because it has not been processed and bleached like white sugar. It still contains the molasses and some minerals. Don't confuse it with brown sugar which is basically processed white sugar with the molasses added back to it.

While I don't bake often and would much rather cook than bake, I do bake occasionally. When I do, I sometimes use this ingredient. It can be substituted 1 for 1 with sugar. This is the easiest way to get started converting a recipe that you have been using for years. I use this instead of white sugar to make my son brownies from a friend's recipe and they come out great (I also use whole wheat pastry flour in place of the white flour in the recipe).

2. Real Maple Syrup. I'd have to say that this is my personal favorite. I love the flavor and when I talk about Maple Syrup, I am talking about natural maple syrup that comes from the tree, the sap that has been boiled down and not the maple flavored syrup that is made in a factory. If you can get it organic that's best. It comes in different grades. I personally like grade B, I think it has the most intense flavor. I have some from a farm in Vermont and I love what it says on the label: nothing added, nothing removed.

I use maple syrup to sweeten my oatmeal or yogurt. I use it in baking and in making desserts like truffles, it's also great to sweeten whip cream. There are many recipes available that use maple syrup instead of sugar as a sweetener and the result is delicious. If you're doing the conversion yourself, you will use less maple syrup than you would white sugar and you may also need to reduce the amount of liquid in your recipe because you are now adding a liquid sweetener and reducing the amount of your dry ingredients.

3. Raw Organic Honey, if you can get it from a local source, even better. You want to make sure that it is raw because that is when it contains enzymes. Much of the honey that you get in the store has been heated and that's a different product. I like to use this in tea. I occasionally I use it in hot cereal like oatmeal or to sweeten yogurt. I also like to use it when I make dressings and marinades. It's also a great accompaniment for some cheeses. Depending upon the plant that the honey is from, you can get a variety of flavors ranging from mild to intense.

4. Whole Fruit. Fruit can make a great dessert and can also be used to gently sweeten food. You can certainly eat it raw or you can cook fruit in a small amount of fruit juice and add things like vanilla or ginger to pears or vanilla and cinnamon to apples while cooking. Adding raw, cooked and even dried fruit to hot cereal is also a delicious way to add some subtle sweetness.

While I still recommend that you limit the amount of sweets that you eat, these are some more health supportive options for you to use when you want something sweet. Try them and see how you feel. I'm pretty sure you won't miss the white sugar or artificial sweeteners. I have been cooking and baking without them in my house for about a dozen years.

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Eating Healthfully and Flavorfully Gluten-Free

What if you just want to cook, not follow a recipe per se? Here are some tips to help make your meals flavorful, healthful, and keep them gluten free.

1-Get the best ingredients possible. If you have the ability to obtain locally grown food in season-use it! It will be fresher and hold more natural flavor than a food that has had to travel, or is being produced out of season. Generally it will be less expensive as well. If that's not an option, frozen veggies are generally more flavorful than canned. Exceptions would be canned beans-which are way more convienent than dried beans, and personally I like canned artichokes.

2-Don't be afraid to use spices. How many of the spices in your rack have you actually used? Give them a shot! Take a look in the spice aisle at the grocery store-there are so many options out there. If you choose a spice blend, make sure to check the label for hidden gluten. I tend to use these quite a bit:

-Lemon Pepper -Garlic powder -Grill Seasoning -Lime Pepper -Cayenne pepper -Herbs de Provence -Jane's Crazy Mixed Up Salt -Sea Salt -Creole Seasoning

3-Citrus is your friend. Lime and lemon juices and zests can add a ton of flavor with little to no caloric impact. You can use them in a marinade, a rub, a garnish, in a sauce-however you'd like. My favorite marinade for flank steak is fresh squeezed lime juice, grill seasoning, chopped garlic, and a bit of olive oil. Easy and very good. I made chicken breasts the other night-the go to food in my house. Some fresh lemon zest, some chopped garlic, sea salt, and some fresh rosemary went into the Magic Bullet. Process until reasonably chopped up. Press mixture into chicken breasts, add to preheated skillet or grill pan, and cook. Add in the juice from the lemons you zested. Viola. Very flavorful, lemon herbed chicken. Easy. (This is why I don't post a lot of specific recipes-I cook fairly simply like this all the time.)

4-Mustards are fabulous! There are so many different varieties of mustard out there, and mustards are naturally very low in calories and sugar, and fat free. Some of the fancy mustards may have added ingredients, so always check labels for hidden gluten or sugars. There is a mustard called Vivi's Carnival Mustard that I love to straight up dip veggies in. It's a bit spicy, but it's very good. They also provide a bunch of recipes for the mustard and different uses. Don;t give up on the grocery though-dijon mustard is great for kicking up flavor in homemade salad dressings without adding a lot of fat, and is great mixed with tuna. (I promise-give it a try!) Straight up yellow can be useful in making a BBQ sauce of sorts, and is really good when mixed with pork rub seasoning and rubbed onto a pork tenderloin. A lot a flavor for the calorie buck.

5-Fresh herbs are always a great bet. I wish I could grow my own herbs. I have a black thumb. My fiance is a wonderful gardener, and all of our plants owe their lives to him. I couldn't even grow the Chia Herb Garden No lie. I am firtunate though, that the food market I frequent has a fairly large selection of reasonably proced fresh herbs. I get cilantro for fresh salsa, rosemary and thyme for chicken and pork, basil for tomato, and mint for mojitos. Make sure to add your fresh herbs toward the end of cooking, or use a quicker cooking method with them. In other words-they don't hold up too well in a crockpot, and their great fresh flavor is lost.

6-Explore the world of vinegars. There are way more varieties of vinegar than I was aware of a few years ago. Now, I always have on hand a balsamic vinegar (I use the most), a red wine vinegar, an apple cider vinegar, and a white wine vinegar. Usually rice vinegar. You can make an awesome salad dressing very easily with dijon mustard, balsamic or red wine vinegar, a little EVOO/Enova oil and spice you like. Shake and serve. If you have fresh herbs, add in some basil and you can;t get any fresher, you know? Apple cider vinegar mixed with Dijonnaise, nonfat greek yogurt and celery salt makes a great lower fat coleslaw. Heidi over at Gluten Free Mom is going to do a balsamic reduction (which gets very sweet and awesome) over her brussel sprouts. They also make great marinades, and great sauces. Experiment-I find that no sugar added preserves with a vinegar and some Dijon mustard make a lovely sauce, especially if you have a pan that needs deglazing. For example-I sear a pork tenderloin in a cast iron skillet, which then goes into the oven to finish cooking. When it's done, I remove the pork and let it rest, then add the no sugar added preserves (my favorites are cherry and apricot), deglaze the pan with vinegar (balsamic+cherry, apple cider+apricot), add dijon, let come to a bubble and keep stirring.

Enjoy!

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BBQ Grilling Versus Smoking - The Great Debate

We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience.Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing.

BBQ Grilling

Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we'll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods.Now we will move on to smoking.

BBQ Smoking

Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it's 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood.Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.

Now to end with it, barbecuing has to undergo one more process, that's topping it with sauce.In fact it is the topmost ingredient, which one can't omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking.ie,when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.

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Barbeque Rubs Are Great Alternatives To BBQ Sauces And Marinades

Barbeque rubs are a healthy alternative for cooking flavorful foods without using a lot of fattening oils in your coking. Barbeque rubs can be used on meats that are baked, smoked, grilled or simmered in a small amount of stock to create a delicious meal that anyone is sure to love.

Barbeque rubs are comprised of certain proportions of herbs, spices, sea salt, and minimal sugar or sweetener. Note, diabetics may prefer homemade barbeque rubs using Stevia. A sample rub might contain paprika, garlic powder, salt, black pepper, cayenne, onion powder, oregano, and thyme. These herbs and spices, as well as others, stimulate digestion, hydrochloric acid production, and, last, but not least, the taste buds and sensors. The palate won't know what hit it!

A pressing consideration is whether to use store-bought sauces, marinades or rubs on your meats, or if one should you use your own homemade blend of herbs and spices to add intense flavor. Nutritional experts concur with one another that, unless you can find a trust-worthy sauce, marinade or rub, it's wiser to create your own at home. Widespread herb irradiation, hydrolyzed cornstarch, MSG, artificial sweeteners, corn syrup, sugar, and other taste impostors will hurt your body whilst tricking your taste buds.

Hot, sour, tangy, spicy, sugary - these are all flavors that you can control when creating a homemade barbeque rub. It's best not to overpower the subtle, chewy, thick, juicy taste inherent to the meat with a bunch of high-power spices like cayenne and garlic powder. In other words, don't rub the meat in a pound of sea salt, cayenne, or anything else that strong for that matter. Impart the stronger ingredients lightly with a larger amount of milder, complementary spices to create a steady, natural seasoning.

The art of barbeque rubs is too broad to be covered in this short space, but it's worth noting that the application of the rub is just as important as the composition of the ingredients. Even, equal distribution is much more important than splotchy, uneven layers, even if it takes more time and dexterity to the rub added just right. Thick layers will cause your meats to be too spicy in some areas; whereas a thinner layer on other parts of the meats can cause those areas to taste bland.

Righteous Urban BBQ is just one example of a popular restaurant that built its restaurant's reputation around rubs. People clamor for its tangy, juicy rib dinners. One customer says that, "Real BBQ does not require sauce, it's merely a matter of preference but not essential nor the key ingredient to the meats." This startling revelation appears to imply that rubs can bring out the best flavors in meats without a bunch of sauce on top.

Many people use sauces when they BBQ meats. If you were to grill meats with sauce, and with barbeque rubs, at your next barbeque event then you may be surprised to find that the rubbed meats may be eaten much faster. Your friends and neighbors will think you're a genius because the rub will be barely visible on the surface of your ribs. "How are So-and-so's ribs so good?" they'll say. Little do they know that you learned how to rub 'em right, as they say in the Deep South.

The best barbeque rubs in the South were created out of necessity, with simple spices, and not thick sauces.

Additionally, barbeque rubs traditionally have longer expiration dates because dried spices last longer in cool, dry places than artificial sauces in cool storage. They're also cheaper to make and taste better in general.

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