BBQ Grilling Tips – Beef Up Your Beef

Barbecue is as much a culinary excursion as it is an art form. Grilling demands every bit of the tender, loving care that you can accord. Thus, you have beef grilling tips encompassing the whole range from the size of the meat, the duration of the marinade and the length and process of grilling. Beef grilling tips ensure a tasty and healthy way of having your grilled beef.

The best beef grilling tips will primarily emphasize on the beef cuts. Use beef where the fat has been pruned so that during grilling there are no flare-ups. However, with beef-steaks, you can leave 1/8-inch of fat to help keep the juices in while grilling.

It goes without saying that a marinade enhances the taste of bar-b-q dishes manifold times. And all great chefs go by one tip. Beef must be marinated at least 6 hours or even overnight to tenderize it. The marinade should contain an acidic ingredient like vinegar or limejuice. Keeping on the marinade for more than a day gives the beef a squishy touch.

You can also use a rub just before the grilling to spice up the outside of the meat. For a light flavoring, keep on the marinade or 15 minutes to 2 hours.

Tips on how to grill beef also touch upon the safety issue. Thus, an oft-quoted grilling tip is to marinade the beef only in the refrigerator so that the raw beef sitting on the kitchen counter does not contaminate other food items. It is also imperative that you throw away any leftover marinade.

Not surprisingly, the most significant tips on how to grill beef involve the actual grilling process. And a rule-of-thumb in this case, is to always grill the beef at medium to medium-low temperatures. After grilling, always check for doneness with a food thermometer.

You can grill beef in two ways. If you want a thick, crunchy coating on your beef you can use the Direct Heat method, wherein, the meat should be placed a good 3-6inches away from the heat. Indirect Heating method requires the beef to be placed further away from the heat, which results in an even grill.

Many cooks recommend a blend of the two, first direct grilling and then indirect grilling, to achieve a succulent beef dish. Hamburgers, kebabs and steaks are grilled such.

Another important tip regarding the type of grilling used for beef is to use indirect heating for thick cuts like 2-inch steaks, ribs or 3-pound roast or sirloin. This entails that the outside of the meat is not burnt before the inside is absolutely grilled.

Of all the beef grilling tips, people are most negligent about the tip on the kind of equipment to be used while grilling. Thus, you will often find forks being used for flipping the beef. Forks tend to prick the meat, resulting the juices to leak.

If you follow these beef grilling tips properly, it will produce sumptuous, juicy ribs and strips to hold a pride of place in any BBQ party.

Spice Up Your Life With A New Barbecue Grill!

All you foodies there, how about getting to know the barbecue grills? We all must have had our share of barbecue delicacies, and undoubtedly it has an unexplainable charm and enjoyment associated to it. Barbecue, bar-b-q or BBQ (pick whichever name excites your taste buds, Well! what’s in a name) is synonymous to excellent food, drinks and merriment and in some places it is not just a symbol of having fun but is also considered religion.

A very vital thing in the world of BBQ is the grill or to be precise the smoker or the pit on which you cook the food. And if you are planning a big party at the backyard of your house then it’s the time to scan through the coolest grills available in the market.

Here comes the Nexo Fireplace and Grill and if you are confused with name and wondering as to what it is, a fireplace or a grill? Then to your surprise it’s actually both. It is made out of pumic stone and covered with colorful sandstone rock or with stucco. Serves the purpose of a beautiful decorative piece too.

In Backwood Smoker’s "The Competitor" when you open the behemoth, you’ll find 8 shelves at about 20"x20" a piece to give a total of 22 square feet of cooking surface! This amazing model can cook 135 pounds of Boston Butts or 21 Slabs of St. Louis-style ribs at once.

Next comes the bar-b-q shack. This 8'x20' unit comes with 8'x11' concession building 3 sliding windows, storage areas, 2 wet/dry hot food wells, range hood, 2 refrigerated food wells, refrigerator, 1 hand sink and 3-compartment sink with hot & cold water, air conditioning, 6 stereo speakers, water pump. O boy! Is it a mobile home cum grill? This strangest barbecue grill would definitely be a great asset.

You’ll surely be the center of attention if you own Superior Welding’s BBQ Swing-A-Way Grill. Why? Well, firstly very convenient to use and you don’t need to pull out the grill or smoker out of the back of your track. You must be saying to yourself, cooking was never so fun! The oddest reaction might come from your wife, who could be intimidated as well as feel glad by seeing you in a whole new role of cook!

Grill to your hearts content. That’s what Traeger’s Novelty BBQ Grills allows me to say. With 371 square inch of cooking space, Autostart, EZ-drain grease system, and a variable thermostat control, you too wont disagree.

If you are the artistic kind why not go for the Kamado Ceramic BBQ Grill? Richard Johnson, an American pilot, invented this barbecue grill while he came across a ceramic rice cooker in Japan in1960s. He opined that this method of cooking gives better flavor to smoked, baked or broiled food. Kamado grill comes in various tile colors and can be used by various source of electricity.

Tell me how big can you think? Ok lets not imagine something out of the universe and remain within the earth only. But the Texas legend smoker and grill is so big, infact the largest that can accommodate two adults. Whoa! That’s really big. Check out the features of this barbecue grill, it is 3/8" thick-walled, 38" diameter x 8 ft., has a horizontal smoke chamber, with 12 sliding food trays, 1/4" thick-walled, 38" diameter by 48" tall upright smoker, with 5 sliding food trays, 3/8" thick x 36" side grill, with 3 sliding food trays and sliding baffle for additional heat source to the upright smoker, dual fish fryers/ burners, 15" stainless steel bar sink with cold running water, two bay stainless steel sink with hot and cold running water, 3 x 4 ft. stainless cutting/prep table, 5,500 watt generator, four custom 18" chrome wheel, dual propane tank holder, refrigerator & freezer to mention a few.

Good gracious you have loads of options to choose from so many barbecue grills. Pick any one and have a feast with your friends and family. And don’t forget to invite me!

Rocky Mount Telegram

George's Original BBQ Sauce came out on top in the May 2008 issue of Every Day with Rachael Ray magazine, a popular cooking and lifestyle magazine by syndicated TV host Rachael Ray.

It is featured in a section of the magazine called Big Bite, in which different food categories and brands are blind tested for the best tasting overall.

Chosen "Best in the Carolinas", the magazine stated that "This Eastern North Carolina sauce packs a vinegary punch at first, but George's Original eases the kick with apples and sugar for 'a perfect balance of sweet, sour and spicy.'"

Beth Chappell, owner of George's Barbeque Sauces, said she received a request from the magazine for samples of George's Sauces in the fall of 2007. In November they found out that their Original sauce was in the final stages of a tasting competition. And surely enough, in late March, they found out the results. "Our sauce came out on top! And needless to say we are thrilled that Rachael Ray's magazine found our sauce to be what all of our customers already knew ... ... ..that George's is the best!"

George's Barbeque Sauces, known for its three zesty and tangy barbeque sauces that suit every taste, has been producing the perfect accompaniment for all meats, seafood and poultry, under the ownership of Beth Chappell. George's Original Sauce that has a spicy vinegar base, the Hot Sauce that is also vinegar based but with a hot pepper kick, and their Special Sauce, a zingy tomato based sauce, make up the three barbecue sauces so popular with cooks and grill masters in the southeast.

George Stallings of Rocky Mount was the original creator of George's Sauces. George developed the barbecue sauce in his home kitchen and treated his appreciative friends and relatives to the spicy sauce. By the mid 1970s, his sauce production had grown into a thriving business.

In 1992, Beth Chappell purchased George's Sauces and moved it to a scenic location in Nashville to its new production facility and offices. Under her ownership and vision, George's Sauces has continued to grow. It is one of the most popular barbecue sauces in the Carolinas. George's now has four full-time employees that produce an average of 3500 bottles of barbecue sauce each working day. After cooking up the sauces with their own distinctive ingredients, each bottle is labeled, filled, capped and packed by hand.....making George's Sauces the true definition of a "hands-on company"!

In June of 2006, Ashley Chappell Hassell joined George's as its office manager and marketing director. Since her arrival, she has put George's on the map with its very attractive on line ordering website which has enhanced sales greatly. In addition, she is in charge of marketing, newsletters, and promotional advertising.

George's Sauces also has as growing food service business. The popularity of George's Sauces is widely known and many restaurants all over the southeast order large shipments of sauces to use as ingredients in their own recipes. The chefs at Golden Corral use George's Sauces as the base for their barbeque.

A perfect gift any time of the year, George's Sauces continue to be popular items for anyone who enjoys backyard barbecues and as the major ingredient in hundreds of delicious recipes.

Great BBQ needs great recipes and if you have the ten best barbecuing books near at hand there is nothing to worry. With these recipes, you can make scrumptious barbecues, each time, every time. So brush up your reading skills and gear up for the ‘read and cook’ sessions from the ten best barbecuing books.

‘Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling, Vol. 1’ has been authored by Richard Langer. The book gives newer varieties in barbecuing with meat, fish, poultry and even vegetarian alternatives. The thing to look forward in this book is the different assessments, reviews and techniques that go into grilling, making it practical and easy to use.

However, if you are looking for a twist on the simple cooking techniques, “Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue” is the best bet. In fact, many of the recipes have many awards to its credit.

If you prefer the gas grill though, “The Gas Grill Gourmet” is a good choice amongst the ten best barbecuing books for it gives ample information on the gas grill. It is a “must buy” for beginners for its simple recipes and uncomplicated lingo makes it a delight to read.

“Gas Grill Cookbook, Better Homes and Gardens” to say the least is a wholesome bar-b-q book with a little of everything. Easy recipes, excellent illustration, and fine binding should be enough to find it on your bookshelf.

“Smoke and Spice” gives full information to grill different ways on your charcoal grill, water smoker, or wood-burning pit.

Ten best barbecuing books would simply be incomplete without mentioning the “How to Grill: The Complete Illustrated Book of Barbeque Techniques”, it gives good advice for both charcoal and gas grilling methods, and each recipe gives a systematic analysis of the whole process. No matter what the meat and what the cut, you are sure to find it here.

“Beer-Can chicken and 74 Other Off-Beat Recipes for the Grill” is for the experienced griller with a knack for experimentation.

Two other books “Marinades: The Secrets of Great Grilling” and “Cold Smoking and Salt Curing Meat, Fish and Game” are a bit different as it does not elaborate on grilling methods in particular. The former focuses on marinades and dry rubs for that perfect taste. The latter on the other hand enlightens its readers about smoking and salting methods along with quite a few marvelous recipes.

With the Ten best barbecuing books within your reach, you would be no less than an expert. It would not be a surprise if you could write down one yourself.

Chris McCarthy owns InsaneChicken's Hot Sauce Store and they are proud to sell some of the world's hottest sauces including The Source Hot Sauce and Mad Dog 357 Collector's Edition Hot Sauce

Hot Sauce and Aggressive Behavior

Psychology student Jennifer Klinesmith and several of her professors at Knox College in Galesburg, IL, designed an interesting study to evaluate the mental and physiological changes in men’s bodies after they handle guns. The study was performed on a group of 18- to 22-year old college students who were unaware of the purpose of the study.

The study was described to the students as a test to determine the effect of attention to detail on taste sensitivity. To begin the test, Klinesmith collected a saliva sample from each of the men and tested it to determine their level of testosterone. Then, each man was led into a room alone and seated at a table with an object on it. The man was instructed to take the object apart and put it back together according to printed instructions.

For half of the study participants, that object was a child’s Mousetrap game. For the other half, the object they had to take apart and put back together again was a pellet gun that looked like a Desert Eagle automatic handgun. Fifteen minutes later, a repeat round of saliva samples was collected from each man. Each was then asked to take a drink from a 3-ounce cup of water with a drop of Frank’s Red Hot Sauce in it.

For the final part of the study, each man was given another 3-ounce cup of water and a bottle of the hot sauce. They were told that the water was going to be given to the next man in the study, and that they could put as much hot sauce in the water as they wanted to, without that man knowing who did it. This sort of hot sauce is a common tactic in psychological studies; the more aggressive a person is feeling, the more hot sauce he will put in the next person’s drink.

The researchers were not surprised by the results of the study. In the group of men who handled the gun, testosterone levels went up about 100 times more than those of the men in the Mousetrap group. Also, the men who disassembled and reassembled the gun put three times more hot sauce in the water for the next guy—on average, about half an ounce. On an individual level, the more a man’s testosterone level went up after handling the gun, the more hot sauce he put in the water.

Klinesmith and her colleagues concluded that the findings of their study support the questions raised by many people about whether the prevalence of guns in today’s’ society can contribute to violent behavior. "Although our study is clearly far from definitive," Klinesmith said, "Its results suggest that guns may indeed increase aggressiveness partially via changes in the hormone testosterone."

After the study’s conclusion, the participants were given full details about what had taken place. Many of the men said that they were disappointed when they learned that the water they’d spiked liberally with Frank’s wasn’t actually going to be given to an unsuspecting victim. The study appears in this month’s issue of Psychological Science.

Grilling Fruits – Sumptuous Pineapples, Pears and Apples

Grilling meat and vegetables is a common thing, but grilling fruits is hardly as common, even though they are great to eat. Grilled fruit makes for a great dessert, and holds itself with great gusto as delicious side dishes or even appetizers. Moreover, no matter how exotic it sounds, it is pretty easy to prepare. But like all other effortless things grilling fruits too require you to fulfill few pre requisites.

Grilled fruits are best when they are made with firm fruits like pears, pineapples, apples, etc. These fruits retain almost original shape and quality even after cooking. Unlike tender fruits like plums, peaches and mangos they do not become squashy and soggy even on overcooking. You simply need to cut them into half, de-seed them and leave the peel on. This results in maintaining the shape of the fruit, however big fruits and citruses need to be sliced up for better heat treatment.

Now coming down to the actual grilling part, firstly, make sure you have an impeccably clean grill. Also put on some oil or melted butter on the grill to keep the fruits from sticking on to it. Make sure the oil does not have an overpowering smell so that you can add your own flavor by soaking it in a combination of your favorite spices, even liquor, or both. Sprinkle some cinnamon, add some nutmeg and douse it with rum, it will surely make for a sumptuous meal as well as a bright appearance.

You could marinade the fruits in some water and add the spices to the water instead of the fruit; the taste would definitely be worth a try. Regarding the recipe for standing your grilled fruit, the sky is the limit. However, whatever you do, always remember that grilling fruits requires medium heat.
 
Grilling fruits is especially easy because of the composition of the fruit, which mainly consists water and sugar. Therefore, while you grill it, you reduce the water content, and the sugar converts to caramel thereby condensing the flavors. A little bit of cooking oil and water, and Voila! No sweat lost, for the perfect grill of your favorite fruit.