If you are new to barbequing, chances are you have run into some problems when it comes to barbequing. Barbequing, like anything else, takes practice. Learning from your mistakes, as well as the mistakes of other will help you learn quickly.
Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.
Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.
Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.
You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.
Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.
Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.
Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.
Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.
While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.
If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn.
No barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.
Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.
Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditions sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.
A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local stores.There are thousands of options available to you when you are purchasing your first grill. It may seem overwhelming, but knowing the difference it each type of grill will help you may an easier decision.
Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost.
Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time.
Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away.
Propane grills are also useful for someone in small areas, since they can come in smaller sizes.
Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills.
Natural Gas Grills
Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat in record time.
Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods.
Things To Consider When Purchasing Your First Grill
A couple of factors should be consider when you go to purchase your first grill. Remember, each type of grill comes with its advantages and disadvantages, so you must weigh your options and decide what is right for you.
Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it.
If you are looking for a cheaper grill, then you should probably consider a charcoal grill. While larger charcoal grills are available, smaller grills can be purchased for as little as $10 to $15 at your local department store. Propane grills are slightly more expensive, starting around $100 dollars. A smoker grill is slightly more expensive then a propane grill at about $130 each. Natural gas grills on the higher end of cost. Typically these types of grills start at about $300. Multiple fuel grills are the most expensive at about $450 and up. Multiple fuel grills allow you to grill using one or a combination of fuels.
If you are concerned with flavor, you first choice should be a charcoal or smoker grill. Both of 4th of July, birthday parties, receptions, and going away parties. No matter why you have decided to plan a barbeque party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. Alternatively, a new popular type of barbeque is a barbeque clambake. Clambakes are typically held in a pit on the beach, but if a beach is not available, you may want to consider holding your clambake right from your grill.
1) First, no barbeque would be complete without guests. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Remember that not everyone will be able to come, no matter how much notice you give them, so do not get discouraged if you do not get as many RSVPs as your originally hoped for.
2) Be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.
3) You will need to purchase the items for your clambake. The traditional items you will need is Clams still in the shell, seawater(if available), corn still in the husk, and potatoes.
Side dishes can also be bought, but are not necessary since the potatoes and corn can act as such. If you feel that you need other side dishes, the simplest approach to side dishes is chips and dip. Chips and dip do not require any cooking on your part, and will still be loved by the majority of your guests.
4) Depending on the theme of your party, you may or may not want to purchase decorations. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.
5) The day before you party, you will want to make sure to thaw, prepare, and marinate the meat you will be cooking. Store the meat stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can ahead of time.
6) The day of the party, get up early and start preparing for it. You do not want your guest arriving while you are still cooking or hanging decorations. It should only take you a few hours at most to prepare the area in which you will be having the party, but the reactions from your guest will probably seem as if you have been planning this for weeks.
Place your clambake on the grill, layering your already cooked potatoes, corn still in the husk, and your clams on the grill. Then grill these until the corn and clams are complete.
Depending on the time in which your guests arrive, you may want to include you guests in the actual cooking of the clambake. Enjoying a few drinks around the pit or stove will not only give you time to gather and converse, but will also make your guests hungry, as they smell the wonderful aroma coming from the steaming or boiling vegetables and clams.hese grills allow you to replicate a