Gas Grill Smokers For Fish Smoking

Preservation of various meats is something that out ancestors did as a matter of course but which modern people have forgotten how to do because of all of the convenience that comes with living in a specialized society. It's not so difficult to relearn these almost lost arts. Ironically, the Internet and other modern technologies like mass production manufacturing has brought specialized devices tailored to the art of smoking within the reach of the everyman. These devices are inexpensive and well worth it since building one can be troublesome if you aren't the handy type. Also, the manufactured devices and backyard grill add ons are much more precise in how they control the temperature and smoke volume.

Gas Grill Smokers For Fish Smoking

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

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Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

www.grill-repair.com --- 866.346.6930. Solaire infrared built in barbecue grills are made for custom outdoor summer kitchens. Here in Florida we custom built outdoor kitchen grill islands with all make and model of built in barbeque grill. These custom outdoor kitchen images all have infrared gas grill heads by Solaire grilling systems. http --- 866.346.6930.

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Gas Grill Smokers For Fish Smoking

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Tube. Duration : 5.45 Mins.

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

How to Build a Brick Outdoor Grill

Are you trying to figure out just how to build a brick outdoor grill? It isn't as complicated as you may think. All you need is a little preparation a lot of bricks and mortar, and a free weekend or two. A brick outdoor grill is a wonderful alternative to the cheap metal grill you've been using. It costs a little bit more but you'll never again have to worry about it rusting out. So what are you waiting for? It's time to learn how to build a brick outdoor grill.

How to Build a Brick Outdoor Grill

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

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Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Grilling Tips - How to Grill Pork Chops

Pork chops are one of the more popular choices of meat to grill because they are quite easy and very tasty. Pork chops come in all different shapes and sizes. If you have never tried grilling pork before or are just looking to try something different keep on reading.

Grilling Tips - How to Grill Pork Chops

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Video Clips. Duration : 5.45 Mins.

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

These listings are for outdoor cooking on a gas or charcoal grill. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired texture. Pork and lamb products should be cooked until the interior is pink.

Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

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Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Tube. Duration : 5.45 Mins.

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

How to Build a Brick Outdoor Grill

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Video Clips. Duration : 5.45 Mins.

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Tips in Grilling Turkey For Weber Grills

Grilled turkey is a delicious treat you can prepare using your Weber BBQ grill. There are some tips you can learn so you can always ensure that your grilled turkey will always taste delectable.

Tips in Grilling Turkey For Weber Grills

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

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Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

Potatoes are some of the most versatile foods in the world, and they can be prepared in numerous different ways. One of the most popular - and tasty - ways to prepare them is to bake them. Baked potatoes can be eaten as a light snack, or as an addition to a main meal. You can even have them in a barbecue to make your outdoor eating even more enjoyable.

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Tube. Duration : 5.45 Mins.

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

No URL Custom Outdoor Kitchen Pictures with Solaire Infrared Built In Gas BBQ Grills

www.grill-repair.com --- 866.346.6930. Solaire infrared built in barbecue grills are made for custom outdoor summer kitchens. Here in Florida we custom built outdoor kitchen grill islands with all make and model of built in barbeque grill. These custom outdoor kitchen images all have infrared gas grill heads by Solaire grilling systems. http --- 866.346.6930.

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Cooking on a BBQ grill is a great way to prepare a meal in the summer time, and you don't have to limit yourself to simple meals. A baked potato that was cooked on a BBQ grill can taste amazing, and this article will give you some tips and ideas to help you make the tastiest possible baked potatoes on a BBQ grill.

Outdoor Grill

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

How To Cook a Baked Potato on a BBQ Grill

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

It's actually quite simple to make a baked potato on a BBQ grill. The first step is to make sure that the potato is nice and clean - this is good practice no matter what vegetable you are cooking.

Next you should wrap it in tinfoil - some people wrap several potatoes together, but this can lead to them being rather dry once they are cooked. For best results, each potato should be wrapped individually before putting them on the BBQ grill.

Making a great tasting potato is not difficult, but it requires a bit more than just wrapping it up in foil and throwing it on the grill. It's important to make sure that the piece of foil will be large enough to cover the entire potato. The end product will need to be nice and moist, so to achieve this you should put about a tablespoon of oil on the foil. The oil will keep the potato moist until it's ready to be eaten.

Tips For Making An Extra-Special Baked Potato

If you want to make an extra-special baked potato, add a few seasonings in with the oil before you wrap the potato up. Which seasonings you add is up to you, why not experiment with some spices and seasonings that will compliment the other foods in the meal?

It takes about 45 minutes to cook a baked potato on a BBQ grill. You can place them anywhere on the grill, but try to avoid the area with the highest head. To test the potato to see if it is ready, just prick it with a fork - if the fork easily goes into the center of the potato then it is ready to eat.

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

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1. The first tip on how to use your Weber BBQ grill for cooking turkey is to ensure that you have sufficient fuel that will last for eighteen hours. Check the gauge an hour prior the start. You can also study the guide for charcoal grill to check the number of briquettes you can cook at a time. The weight isn't really a big concern when you grill turkey as long as it fits the grill even when the cover is down. You should give an inch of space between the cover and the turkey.

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Tips in Grilling Turkey For Weber Grills

2. The second tip on how to use your Weber BBQ grill for cooking turkey is about thawing. The turkey or any meat should always be thoroughly defrosted before you grill. Give twenty four hours for the thawing process for turkey weighing four pounds. Do not thaw it at the room's temperature. You should still thaw it inside the ref.

Tips in Grilling Turkey For Weber Grills

3. The third tip on how to use your Weber BBQ grill for cooking turkey is buying the fresh kind of turkey. The fresh kind of turkey can easily perish so you should make sure to check the selling date. Purchase turkey at least a day before you want to grill it and always keeps it in the freezer.

4. The fourth tip on how to use your Weber BBQ grill for cooking turkey is keeping you safe. Prevent the spread of bacteria to yourself and other things by constantly washing your hands. You should also avoid contact of your turkey with your clean utensils. The work surface in the kitchen should also be cleaned with lukewarm water and soap after using it. You can also cook the turkey stuffing in a pan along with the turkey by using the indirect way of cooking it. This will take sixty minutes.

5. The fifth tip on how to use your Weber BBQ grill for cooking turkey is checking for the done-ness every time you cook. You will know that the turkey is fully done when you see that the thermometer for meat reads one hundred eighty degrees Fahrenheit. For the breast it should read one hundred seventy degrees Fahrenheit. You will reach this temperature usually after thirteen minutes of grilling time. Always make sure that you let the turkey cool off for twenty minutes after you grill.

6. The sixth tip on how to use your Weber BBQ grill for cooking turkey is about basting. You don't need to baste the turkey at all. You can just set your Weber grill for the indirect method.

7. The last tip on grilling turkey is about making the gravy for the turkey. You can do this by using one fourth of the drippings. Whisk a half cup of flour on the drippings. Whisk it on very low fire until it becomes thoroughly smooth. The next step is stirring continuously while whisking in broth then letting it boil. It is done when it has already thickened then add pepper and a pinch of salt.

Tips in Grilling Turkey For Weber Grills

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Once you've measured out how big a grill you need, have a quarry or hardware center deliver the load of bricks as close to the work site as possible. There's no reason to lug heavy bricks any further than you have to.

Outdoor Grill

How to Build a Brick Outdoor Grill

Ideally you'll place the grill on a flat steady surface such as your patio or a concrete slab. This will prevent any shifting thanks to uneven ground.

How to Build a Brick Outdoor Grill

A good way to save money is to build the grill with legs.

Measure out a square the size of the grill and place 4 bricks in each one of the corners.

The next step is to brick and mortar up the 4 legs until you have 4 columns about 3 feet tall.

Place a long level across each leg to make sure it's even with the others.

You'll need to break out your saw for the next part.

Cut a rectangular piece of plywood the width of the square columns but 36 inches longer.

Center the plywood on top of the 4 columns with 18 inches of overhang on 2 of the sides. This makes a handy prep table for a minimal extra expense!

For added stability use a couple of concrete anchors to secure the plywood to the bricks.

The next step is to lay 2 rows of brick across the entire base out to the 4 corners. Be sure to use a fireproof mortar to seal any cracks. You don't want hot coals working their way down to the plywood.

Looks like it's starting to resemble a grill now, doesn't it?

Mortar in place 2 rows of bricks around the entire outside edge of the grill bottom.

All you need to do now is repeat the brick rows along the sides and back until you have three walls about 18 inches high. Use a level to make sure all the walls stay perfectly straight.

Now that you have the exact as built dimensions for the grill you can go shopping for a grill grate.

If you're lucky enough to have a barbeque store in your hometown try them 1st. They'll be able to match up exactly what you need. It's a bit more expensive, but ceramic coated grill grates are a great investment, you never have to worry about them rusting out.

Now that you've learned how to build a brick outdoor grill, built it, and found the right grate, all you need to do is light a fire and start cooking.

How to Build a Brick Outdoor Grill

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Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.

Outdoor Grill

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.

So how do you do it? Lets find out!
For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful: A shallow metal pan or dish half-filled with tap water A meat thermometer A grill thermometer (if your grill doesn't have one built-in)Start your charcoal or gas burners as you normally would. If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment. If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off. Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out. Put your grill grate on. Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill. This is the open area, under which there are no coals or gas burners burning. Close the lid and let your food roast. Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes. If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill. Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat! When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color. When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate. Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes. Carve and serve!
A few other tips to make your indirect heat grilled foods shine!
Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors. Basting - I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible. Well that's it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

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MEAT & GRILLING TIMES for your Gas Grill or Charcoal Grill

Outdoor Grill

Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

BONELESS STEAK - Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once.

Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

BONE-IN STEAK - Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.

CHICKEN BREASTS - Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.

FISH FILLETS - Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2" of thickness, turning once.

FISH STEAKS - Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 4 - 6 minutes for each 1/2" thickness.

GROUND BEEF PATTIES - Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 10 - 16 minutes, turning once.

HAM STEAK - Precooked ham steaks should be grilled until heated through, 6 - 10 minutes, turning once.

HOTDOGS AND SAUSAGES - For precooked products, cook until heated through, 4 - 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 - 12 minutes until thoroughly cooked, turning frequently.

LAMB CHOPS - Chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes, turning once.

PORK CHOPS - Chops can be bone-in or boneless, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 12 - 16 minutes.

PORK TENDERLOIN - Cut boneless tenderloin in half lengthwise. Cook for 12 - 18 minutes, turning several times.

SHRIMP - Grill until shrimp turn pink and are springy to the touch. Cook for 5 - 7 minutes.

No matter what you are grilling, the flavor will be determined by what you cook it on, as in a gas grill, charcoal grill or wood flavored grill.

Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

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The best pork chops for grilling are about one inch thick. It doesn't matter if its boneless or not, both will grill fine. Another option is to buy tenderloin or loin and cut it into pieces about the same same thickness.

Outdoor Grill

Grilling Tips - How to Grill Pork Chops

If you want your pork nice and juicy you should try to brine it. The total weight of the pork can actually increase by up to 15% by soaking it in the water mixture. It is all water weight of course but that means more water remains in the meat during grilling. The brine solution is one cup of salt for every gallon of water and should be just enough to completely submerge your meat. You can add other seasoning as well to your brine mixture. Leave your pork chops in the mixture for 12 - 16 hours. Remember to make sure to not over do it because too much salt or brining for too long will leave your chops too salty to be eaten.

Grilling Tips - How to Grill Pork Chops

How long you cook your pork chops will change depending on a few factors. For example, how hot your grill is, how thick the cut of meat is, and whether or not its boneless. Of those factors, thickness is the most important when you grill chops. Thin chops will be grilled faster and thick chops will be grilled slower.

To actually grill pork chops is simple and you can use any type of grill available. You grill pork chops very similarly to steak, in other words, over a high heat without flipping much. You want to preheat your grill to as high as possible if you're using a gas grill. When its preheated, toss them on the grill and close the lid. After approximately one minute, rotate the chops 45 degrees. Close the lid and after a minute passes, flip them over. Rotate the meat as needed just like you did before. The pork chops should be done in around 4-6 minutes if you keep it on a high heat. If you have a particularly thick cut, you may need to turn down the heat after you flip the first time and cook for a longer period. Also if you are adding sauce to your chops do it with 3-4 minutes before they will be done or you can burn it.

In order to be safe, you want to cook pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled you should put them on a plate and cover it with aluminum foil. Leave them their for 10 minutes. This will let your meat loosen up and get nice and juicy.