Grilling and barbecuing

There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy hamburger. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let's talk about grilling!

A grilling experience

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don't like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it's just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub!

Grilling up some memories

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn't be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight.

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. Let's take a look at some food options for tasty treats from the grill.

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill.
This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.
Another benefit of grilling is the chance of flavor. Grilling can completely change the flavor depending on which type of grill, charcoal or propane, you use. There are so many options and ways to improve your meal on the grill. But what some people may not know is exactly how many options in type of grills. Here check out some of these awesome examples.

The charcoal grill

This is the most common type of grill. It's the sliced bread of the grilling world! The old school, always affective method of grilling' them jaw dropping dishes. It's quick and is always sure to bring fun and laughter to whatever it is your hosting. A few negatives about charcoal is that the actual coal takes a little while to get to the right temperature, it can sometimes get messy and if you're not a fan of the charcoal taste then a gas grill may be more up your alley.

The gas grill

Another wonderful effective method of preparation! The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with let's say propane, is going to be a little bit cheaper. It's cheaper only because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats. If you like that charcoal taste then the gas grill may not be your preferred grilling partner. But if you're a gas grill lover, turn that knob and you are well on your way to a for sure talked about meal!

The fire pit grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals.

The smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It's not so much the fire that makes the food melt in your mouth, but that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The electric grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

Summer evenings are beautiful. Take advantage of the longer light hours to move outside, prepare the grill and get ready to enjoy these long, leisure evenings. Grilling outdoors is the perfect way to cook in a summer evening. Find below some tips to be sure your next barbecue is a success.

Sausages and lamb steaks on the grill.

Tips for easy grilling

Charcoal grilling provides great flavor, but gas is easier for even cooking.

Heat the grill and wait until it has reached the proper temperature. If using charcoal, allow plenty of time for the coals to reach the proper temperature and be tinged with ash. Spread the coals out in an even layer. You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control.

Pre-heat the grill with the lid closed for 10 or 15 minutes, if gas. On charcoal grills, the coals should be glowing red with white ash forming, this can take a little longer.

A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor. You can use wood chips that have been soaked in water and apply directly on top of the coals. Or pick fresh herbs from your garden such as rosemary, marjoram, thyme, bay leafs or oregano and lay onto the coals. Do not use green wood, or any wood that has been treated for use as lumber.

Cooking with wooden skewers? Soak them in water for about 30 minutes before grilling.

Oil the grill surface with a brush or oil spray, with a light hand, or oil the food lightly. Careful, excess oil will drip and cause flare-ups.

Choose a good piece of meat. Meat that is higher in fat marbling will produce a juicer BBQ product. Much of the fat will melt away during cooking anyway. Excess fat on the outside of the meat should be trimmed, this fat does not help the moisture content of the food and fat drippings will cause flare-ups.

Marinating will turn drier pieces of meat into juicy bites and will add flavor to plain food. Ideally meat should be marinated for 1 hour or more before grilling.Brush the food with a water or vinegar based marinade and place the meat or vegetables on the grill. Be careful not to overcrowd the food. Avoid sugary marinades (teriyaki, barbecue sauce) on meats you are going to grill. Add these sauces near the end of the grilling process to avoid sticking to the grill.

Ideally, use pieces of meat less than 2 inches thick; preferably about 1 inch. Grill on a hot grill and keep the lid down except when brushing with marinade, checking for doneness, etc.

Cook on one side for half the cooking time, then brush the top with additional marinade and turn to cook the other side. Avoid turning more than required, as this will prevent caramelization. Although many recommend continuous flipping of meats while grilling. This can actually dry out meats, so avoid flipping over and over.

Put a light coating of olive oil on vegetables you’re going to grill. This will help keep them moist and bring out flavor.

To grill ribs, you can boil them for an hour first, marinate and then grill at medium-high heat for 15 minutes. You can also choose to grill them completely on the grill at a very low temperature for several hours.

Use indirect heat on chicken pieces with bones. Otherwise, they are more likely to burn.

If flare-ups occur, move the food to prevent burning; usually, moving the food is enough to control the flare. If not, immediately put down the barbecue lid and let the lack of oxygen extinguish the fire. For an open charcoal grill, however, your can spritz with a fine mist of water if needed. Keep a spritzer bottle handy to help deal with charcoal flare-ups.

Barbecue sauces usually contain a lot of sugar and will burn if applied too soon. Apply sauce as the food is almost ready to remove and cook only long enough to just set the sauce- 10 minutes or less.

Use a meat thermometer to check doneness. Avoid pricking the meat unnecessarily as juices will drain away.

If you are cooking for a small group, take advantage to prepare your side dishes at the same time. Cook sliced vegetables or soft food wrapped in foil at the same time than the meat.

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