Showing posts with label BBQ Recipe. Show all posts
Showing posts with label BBQ Recipe. Show all posts

Choosing the Right Barbecue Grill

By Joseph Ferris

With all the different types and sizes of barbecues, today it may become difficult to choose the correct one that meets your needs. Size is one of the determining factors in the price of a barbecue as well as features and extra burners. This article will give you a fairly good idea what you can do with different types of barbecues and sizes.

Barbecue Size

490 square inches is enough to cook anywhere from 25 to 30 burgers at one time. This size falls into the medium to large group and is good if you are going to cook for a large group of people. 
350 square inches will cook approximately 15 burgers at one time and is usually sufficient for family gatherings.


Barbecues priced under $500 are usually in the 350 to 600 square inch range. Barbecues in the high price range of $600 to $1,200 will often have a rotisserie burner and about 450 square inches to 850 square inches of total cooking surface.

Barbecue Burners

The heat output of a barbecue is measured in BTU's. The heat output will range from 25,000 to 60,000 BTU's. Keep in mind that 44,000 BTU's is consider hot and 60,000 BTU's is considered blazing hot. Side burners will range anywhere for 10,000 to 12,000 BTU's.

Gas Source

A gas barbecue can use either propane gas or natural gas. If you have access to natural gas it will eliminate the possibility of running out of propane gas during a barbecue. If natural gas is not available then you will need to fill and use the propane tank.

The Barbecue Cart

The barbecue cart may be made from stainless steel, cast aluminum or painted steel. Stainless steel is highly resistant to corrosion, painted steel will rust once it gets scratches, and cast aluminum is also highly resistant to rust. You also may want to consider storage compartments for your barbecue utensils and investing in a cover.


- If you are considering broiling foods on a rotisserie, be sure the barbecue you're shopping for has or will accommodate a rotisserie set. 
-The hood should have a temperature gauge for preheating the barbecue. 
-Consider a barbecue that has warming racks so you can keep your cooked food warm until it's ready to be served. 
-Invest in a cooking thermometer so you know when your meat is cooked. Most food thermometers come with a temperature cooking guide.

Article Source:

Just How Good Are Electric Barbecue Grills and Where Can They Be Used?

By Stewart Haynes

These are good questions and I'll do my best to answer them. My first observation is that an electric barbecue grill will never produce the amount of heat that a decent charcoal or gas grill will produce. This is not necessarily a bad thing, and in fact can be an advantage particularly to anyone that's new to the art of barbecue.

If you are a hardy soul, one who enjoys outdoor cooking regardless of the weather, and wouldn't even consider grilling indoors, the tool for you has got to be a charcoal grill. If however, you're the sort of person who enjoys entertaining friends when the weather is good and prefers a more laid back approach to barbecue, this article may benefit you.

When considering an electric barbecue grill, one of the most important factors is the wattage of the grill. The lower the wattage, the slower the cooking and the slower the grills ability to replace heat if the unit is in a draught. This is much less important if you are grilling indoors. Ambient temperature under cover and lack of a cross wind is always an advantage indoors if you have a low wattage product.

In good weather conditions in a sheltered area, it is possible to have an outdoor family barbecue using electricity, but there is another way that an electrical barbecue can benefit you too.

We all look forward to a nice family barbecue, but sometimes plans have to change because of the vagaries of the weather. In circumstances like this you can move your barbecue into the kitchen and use the electric one. Because electric barbecues do not produce dangerous waste gases, like all others do, they are safe to take into the house. You do not need to remember to buy special fuels, as long as you have mains power they are ready to go inside of five minutes.

If you are a newbie to cooking barbecue, electric is perfect for you. Because electric grills do not produce a naked flame, and cook more slowly, you should never experience the horrors of a burnt black charcoal coloured steak that is raw in the middle. This is a very common problem experienced by the inexperienced when using a charcoal or gas barbecue for the first time.Modern electric barbecues come in all sorts and sizes, some meant for use on a table top and others that have legs and can be used both ways.

Sometimes local voltage has an effect on available wattage. It is a fact that if you have 120 volts mains power and a 2,000 watt grill you will require just over 16.6 amps to run it, whereas, the same wattage at 230 volts mains power requires under 9 amps. Also the 120 volt barbecue requires heavier cables than the 230 volt version to carry the extra load. This is why 2,500 watt barbecues are far more common in the UK than they are in the USA.

Modern electric barbecues cost very little and are extremely useful even if you never actually use them as a barbecue. You may choose to acquire one simply as an addition space for the kitchen, and this is fine. But, find a nice day and take the grill onto the patio and have a go at a small barbecue for just your very immediate family. You will find it a relaxing and very pleasant experience and wonder why you'd not done it before. Give it a go!

Have a look at this UK Electric Barbecue Review site.

Or in the USA Electric Grilling USA

Article Source:

Amazing Barbecue Recipes to Try This Holiday Season

By Adrian T. Cheng

Most people associate grilling only with the summer season, but the delicious smoky flavor of barbecue can be enjoyed any time of the year - including winter. Make this year's holiday season more special by whipping up warm grilled dishes that everyone is sure to enjoy.

Here some easy-to-follow barbecue recipes that will make your holidays more memorable:

Sugar-Glazed Grilled Lamb

What you need:

4 lamb chops
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon salt

Classic 11 Piece Nonstick Deluxe Chefs Cookware Set

Combine brown sugar, ginger, tarragon, garlic powder, cinnamon, black pepper and salt in a medium bowl. Rub herb and spice mixture evenly onto lamb chops then place chops on a plate. Cover and refrigerate for 1 to 3 hours. When ready, cook lamb chops on a pre-heated grill over high heat for 5 minutes per side or until cooked through. Serve lamb chops with a side of mashed potatoes or mixed vegetables.

Grilled Arugula-Stuffed Swordfish Steak

What you need:

3/4 kg. swordfish steaks
2 cloves garlic, minced
4 cups coarsely chopped arugula
1 cup chopped fresh tomato
1/4 cup soy sauce
1/4 cup white wine
1/4 cup fresh lemon juice
6 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
1 tablespoon prepared Dijon mustard
1 teaspoon grated fresh ginger root
1 teaspoon sesame oil

Place swordfish in a baking dish and set aside. Mix together soy sauce, white wine, 1/4 cup lemon juice, 3 tablespoons olive oil, garlic, mustard, ginger and sesame oil in a medium bowl. Stir until all ingredients are well-combined. Pour mixture over fish, cover and refrigerate for at least 4 hours to overnight. When ready, remove fish from marinade. Save marinade. Using a knife, carefully slice pockets into the fish's sides. Toss together arugula, tomato, remaining olive oil and 3 tablespoons lemon juice. Stuff the fish with the vegetables and secure with toothpicks. Cook swordfish steaks on a pre-heated grill over high heat until cooked through, about 5 minutes per side. Remove from heat and place on serving plate. Heat marinade over high heat until reduced in half then pour over fish before serving.

Grilled Sausage and Vegetable Salad

What you need:

1/2 kg. smoked sausage, cut into 1-inch pieces
1/4 kg. red potatoes, quartered
1/4 kg. green beans, trimmed and halved
1 onion, sliced
1/3 cup purified water
1 teaspoon butter
1 teaspoon vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Place sausage, potatoes, green beans and onion in a large sheet of heavy duty aluminum foil. Sprinkle oil over the mixture, season with salt and pepper and top with butter. Fold the foil to seal in sausage and vegetables, creating a packet. Leave a small opening in the packet and pour water through the opening before sealing it. Cook the foil packet in a pre-heated grill over high heat, turning once, for 20 to 25 minutes or until sausage is cooked through and vegetables are tender.

Don't let the cold weather stop you from using your grill - enjoy the holidays more with these amazing barbecue recipes!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's page.

Student Loan Repayment Assistance

3 Best Yoga Exercises
How does cloud computing

Article Source:

3 Quick and Easy Barbecue Sauces For the Grilling Beginner

By Adrian T. Cheng

Raw meat and seafood as well as fresh vegetables will be no good on the grill without flavor. Even a simple seasoning of salt and pepper will go a long way. You can either go simple or go all the way with marinades, sauces or rubs depending on your mood. Here are some quick and easy recipes perfect for grilling beginners:

Spicy Raspberry BBQ Sauce

What you need:

1 1/4 cups raspberry preserves
1 cup honey
1 cup dill pickle juice
1/3 cup red wine vinegar
1/4 cup brown sugar
1 bottle ketchup
2 tablespoons prepared spicy mustard
1 tablespoon minced dried onion flakes
1 tablespoon red pepper flakes
2 teaspoons garlic powder
1 dash hot pepper sauce
Ground black pepper to taste

In a medium saucepan over medium-high heat, stir together raspberry preserves, honey, dill pickle juice, red wine vinegar, brown sugar, ketchup, mustard, onion flakes, garlic powder and ground black pepper. Bring to a boil while stirring. Lower heat and add hot pepper sauce. Allow to simmer, partially covered, for 1 hour.

Nutty Ginger BBQ Marinade

What you need:

4 cloves garlic, minced
1/2 cup creamy peanut butter
1/2 cup hot water
1/4 cup soy sauce
1/4 cup chili paste
2 tablespoons white vinegar
2 tablespoons vegetable oil
2 teaspoons grated fresh ginger root
1/4 teaspoon ground red pepper

Combine garlic, peanut butter, hot water, soy sauce, chili paste, vinegar, oil, ginger root and red pepper in a large bowl. Stir to mix ingredients well. To use this marinade, place meat in the bowl, cover and refrigerate for at least 1 hour. Discard excess marinade before grilling meat.

Easy Sugar-Free BBQ Sauce

What you need:

2 cloves garlic, minced
2 beef bouillon cubes
2 1/4 cups tomato paste
1 cup minced onion
1 cup granular sucralose sweetener (like Splenda)
1/2 cup cider vinegar
1/2 cup hot water
3/4 cup Dijon mustard
3/4 cup Worcestershire sauce
3 tablespoons hickory-flavored liquid smoke
1 tablespoon canola oil
1 tablespoon hot pepper sauce
1 teaspoon salt

Dissolve bouillon cubes in hot water then set aside. In a large saucepan over medium-high heat, heat the oil then cook garlic and onions until tender, about 5 minutes. When ready, pour dissolved bouillon cubes in the pan then stir in tomato paste, sweetener, cider vinegar, mustard, Worcestershire sauce, liquid smoke, hot pepper sauce and salt. Bring to a simmer, stirring frequently, until sweetener has dissolved. Lower heat and continue to simmer for 25 to 30 minutes.

Try these quick and easy barbecue sauce recipes and you're sure to love grilling more!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various affordable grill products and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's site:

Article Source: