BBQ Grill Plans - Build a BBQ Grill

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BBQ Grill Plans - Build a BBQ Grill

Download BBQ Grill Plans - http://gizmoplans.com/build-your-own-bbq - build a Mini BBQ Grill, 3 in 1 Rotisserie Spit, Baskets, grates. Compact! Portable gril...

BBQ Grill Plans - Build a BBQ Grill

BBQ Grill Plans - Build a BBQ Grill

BBQ Grill Plans - Build a BBQ Grill

BBQ Grill Plans - Build a BBQ Grill

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How Long Do You Grill Pork Loin Per Pound?

Introduction

How Long Do You Grill Pork Loin Per Pound?

George Foreman grill

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George Foreman grill

Corey McG. in Humboldt County enjoying the new indoor/ outdoor George Foreman grill he got for christmas.

George Foreman grill

George Foreman grill

George Foreman grill

George Foreman grill

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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

Homes for Sale - 7912 W R & W Townline Rd, Whitewater, WI

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Homes for Sale - 7912 W R & W Townline Rd, Whitewater, WI

Property Site: http://tour.circlepix.com/D5ESR3 Custom built home overlooking the lake on over 75ft of frontage. Upper level Master suit with WIC and a NFP a...

Homes for Sale - 7912 W R & W Townline Rd, Whitewater, WI

Homes for Sale - 7912 W R & W Townline Rd, Whitewater, WI

Homes for Sale - 7912 W R & W Townline Rd, Whitewater, WI

Homes for Sale - 7912 W R & W Townline Rd, Whitewater, WI

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Grilling Tips - How to Grill a Rib Eye Steak

Nothing can match the amazing taste and smell of a perfectly grilled rib eye steak from your very own backyard. Grilling a rib eye steak is not that much different than grilling any other steak. If you want the best results, choose some top quality meat and season to your own taste.

Grilling Tips - How to Grill a Rib Eye Steak

How to Build an Outdoor Patio, Fireplace, and Grill

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How to Build an Outdoor Patio, Fireplace, and Grill

A wonderful episode of Indoors Out from the DIY network that showcases the installation of a lovely outdoor.

How to Build an Outdoor Patio, Fireplace, and Grill

How to Build an Outdoor Patio, Fireplace, and Grill

How to Build an Outdoor Patio, Fireplace, and Grill

How to Build an Outdoor Patio, Fireplace, and Grill

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How to Effectively Clean an Electric Grill

Cooking on an electric grill during warm summer months is an excellent option for people who do not want to cook indoors. Electric grills are also a great alternative for individuals who do not want to deal with the aggravation of having to refill propane or gas tanks, or who do not want a bag of charcoal on their balcony, patio, or in their garage. Furthermore, an electric grill is practically effortless to clean. These characteristics allow people to enjoy good food and great company without worrying about costly energy bills, having to run to the store for fuel, or taking time out of enjoyable conversation to clean a kitchen or traditional barbecue.

How to Effectively Clean an Electric Grill

How to Grill Lobster & Lobster Grilling Tips

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How to Grill Lobster & Lobster Grilling Tips

http://www.lobsteranywhere.com/ Lobster Tail from the cold-waters of the North Atlantic can't be beat. Watch some simple tips for lobster grilling outdoors. ...

How to Grill Lobster & Lobster Grilling Tips

How to Grill Lobster & Lobster Grilling Tips

How to Grill Lobster & Lobster Grilling Tips

How to Grill Lobster & Lobster Grilling Tips

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http://www.lobsteranywhere.com/ Lobster Tail from the cold-waters of the North Atlantic can't be beat. Watch some simple tips for lobster grilling outdoors. ...

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Preparing Electric Grills For Years Of Enjoyment

Outdoor Grill

How to Effectively Clean an Electric Grill

There are important preparation tips for first time buyers of electric grills. The most basic of these is the importance of seasoning your new purchase before you use it for the first time. Seasoning, also known as curing, entails filling the pores and voids in the metal with grease or oil of some sort. This oil subsequently becomes a part of the metal, which provides a smooth, non-stick surface. To begin, take a clean cloth, moisten it with cooking oil or grease, and rub it on the top side of the searing plates and all over the grates.

How to Effectively Clean an Electric Grill

Next, plug the machine into any outlet, turn the switch on, and place the temperature to sear for approximately 15 minutes. This will incorporate the grease or oil into the metal. After the first 15 minutes, turn the dial up to the highest possible temperature for another 15 minutes to complete the process. For the best results, turn it off after the last phase and let it cool down completely. Now your electric grill is properly seasoned and ready to use.

Keeping Your Electric Grill Clean For Safe, Flavorful Food

A clean barbeque is the most effective method for guaranteeing safe, flavorful food. Electrical grills are a breeze to clean and maintain. For most models, all the user needs to do is remove the drip tray, dispose of the tray if the model is equipped with disposable pans or simply dispose of the waste in the trash bin, then place the cooking grate in the dishwasher. For an electric grill that is not equipped with dishwasher-safe cooking grates, simply remove the grates and wash them in warm, soapy water. Clean up is that easy.

Traditional barbecues require a lot more effort to clean. Take gas or propane grills for example; remove the cooking grates and place them in warm sudsy water for several minutes. While they are soaking, remove briquettes, lava rocks, or the metal flame shield to expose the burner. Gently remove ash or other residue from around the burner, and then use a stiff wire brush along with warm soapy water to lightly scrub the inside surfaces of the grill. After the grates are cleaned and re-installed, coat them and the rest of the inside surfaces with cooking oil or spray.

Charcoal or wood burning grills require even more effort. First, remove the grilling grates and any other loose items from inside the grill. Place the grates on newspaper, spray them with oven cleaner, and let them sit for a few hours to help dislodge grime for cleaning efforts later on. While you are waiting for the oven cleaner to do its work, remove ash and old coals from the grill and place them in the trash bin. After this has been completed, wipe down the inside of the grill with soapy water and a thick cloth. Who has time for all that maintenance?

Electric Grills For Everyday Use

Traditional grills have earned their place in American nostalgia. Most of us carry memories of spending time with our family and friends during warm summer months and want to duplicate the experience in our own homes. But replicating the experience in a manner that is quick and easy is most appealing.In addition,, what if one lives in an apartment or condominium where there is little outside space, or where propane or charcoal grills are not allowed? Electric grills are the perfect solution to these restrictions.

Many electric grill models are compact, portable, and do not require an open flame to cook food. Simply plug the unit into a standard electrical outlet, turn it on, and begin cooking. Not only do they cook the food, but several units include dual-heating elements that sear in juices and flavor while also leaving traditional grill marks that complete our vision of what barbecued food should look like once it is ready to eat.

Keeping your electric grill clean is one of the best ways to guarantee tasty, well-cooked food. This healthy habit will ensure a safe, germ-free surface to cook on and will allow food to retain its natural flavor rather than incorporating the tastes of a dozen past meals.

How to Effectively Clean an Electric Grill

A wonderful episode of Indoors Out from the DIY network that showcases the installation of a lovely outdoor.

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First of all, you need to thaw out your steak thoroughly. Don't put frozen meat on your grill as it won't cook properly. The next thing you want to do is to season your steak. Salt and pepper is generally all you need, you don't want to over do it.

Outdoor Grill

Grilling Tips - How to Grill a Rib Eye Steak

Preheat your grill to the desired temperature before you think about tossing the steak on the grill. Gas grills are the easiest to determine the temperature but with charcoal you need to be extra vigilant to make sure your coals are hot enough. You know your charcoal is hot enough when they start to glow in the middle. You should hear a strong sizzle when you lay the rib eyes on the grill.

Grilling Tips - How to Grill a Rib Eye Steak

Grilling a rib eye steak should take 3-5 minutes per side depending on how thick or thin the cut of meat is. You don't want the flames to reach the steak so move them if you need to. Turn the steak in 45 degree angles if you want cross hatching grill marks.

To see if your steak is done or not you can make a small incision or use a meat thermometer. A rare steak is around 120°, medium rare is around 130°, medium is around 140°, and well done is around 160°. The major reason to use a meat thermometer is that you can tell when to flip it and when your rib eye is done.

Grilling Tips - How to Grill a Rib Eye Steak

Property Site: http://tour.circlepix.com/D5ESR3 Custom built home overlooking the lake on over 75ft of frontage. Upper level Master suit with WIC and a NFP a...

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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

Corey McG. in Humboldt County enjoying the new indoor/ outdoor George Foreman grill he got for christmas.

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Whether you are grilling outside on the grill or in the broiler oven, there's nothing quite as tasty as a grilled pork loin. But if you are inexperienced with cooking this particular cut of pork you may have some questions: How long do you grill pork loin per pound? What grilling techniques should I know about? With what shall I flavor the pork? We will address each of these questions and provide you with insightful tips that will help you make the perfect pork loin dinner for your family.

Outdoor Grill

How Long Do You Grill Pork Loin Per Pound?

Cooking Time -- The Short Answer

How Long Do You Grill Pork Loin Per Pound?

The complete answer to the cooking time is a little more involved than simply telling you an amount of time per pound and a temperature to cook this cut of pork and expect it to be done perfectly when the time is up. However, if you were to be given a fairly accurate short answer concerning the cooking time of a pork loin, it would be this: About 22 minutes per pound at about 350 degrees Fahrenheit.

Please understand that there is more to cooking a pork loin than simply pre-heating a grill or an oven to a certain temperature, set the timer, and expect excellent results. Please allow an explanation that will give a little more information before you run off and set the meat on the grill.

The Complete Grilling Procedure

The first thing to do, whether you are cooking on the outdoor grill or in the broiler oven, is to sear each side of the pork loin with high heat. Searing it will help keep in the moisture so you end up with a very tender and juicy cut of pork. Cook the pork loin on direct high heat for about two (2) or three (3) minutes on each side of the pork loin. Sear the lean side first, then the fat side. When turning any meat, do not use a fork as it will puncture the seared surfaces of the meat and allow moisture to escape easily. To preserve the moisture always use a pair of tongs to turn meat.

-- On the Grill:

I am among many Americans who love the taste of foods cooked on the outdoor grill. And what better meat to cook on the grill than a pork loin? Most people don't think of cooking a "pork roast" on the grill, and technically a pork loin is a pork roast. But because of its narrow thickness, it is the ideal "pork roast" to cook on the grill.

When grilling, there are common processes to follow regardless of which kind of grill you have.

1. Pre-heat the grill for searing.

2. When grilling on an outdoor grill, turn the meat often to simulate a rotisserie. A pork loin should be turned every few minutes to cook evenly and retain its moisture.

3. In order to preserve the moisture, always use tongs instead of a fork to turn meat.

4. Searing meat requires that it is exposed to direct high heat for two (2) or three (3) minutes on each side.

5. Pieces of meat, such as a pork loin, that are larger than chops or steaks should be cooked on low, indirect heat at around 350 degrees Fahrenheit. If your grill has vents in the lid, cook the pork with the vents open.

6. A meat thermometer should be used to ensure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

Once the pork has been seared on each side, follow these instructions for various types of grills...

• Charcoal Grill: Separate the charcoal into two (2) piles on either side of the grill to allow the pork loin to be laid between them.

• Gas Grill - Two Elements: Lay a piece of aluminum foil across the middle between the two elements and lay the pork loin on the aluminum foil. Cook on low heat.

• Gas Grill - Three or More Elements: Turn off the inner elements and allow only the outer two elements to cook on low heat. Lay the pork loin half way between the operating elements.

-- In the Broiler Oven:

In the cold weather of winter you may not want to do any outdoor grilling. When using a broiler oven you should follow similar procedures as grilling on an outdoor grill. Always use tongs instead of a fork to turn meat. And a meat thermometer should be used to be sure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

1. Pre-heat the broiler and broiling pan for 15 minutes. If your broiler has multiple heat setting, then set to high broil.

2. Set the pork loin on the broiling pan fat side up to sear for three (3) minutes.

3. Turn the pork to fat side down to sear for another three (3) minutes.

4. Turn off the broiler and turn on the oven. Bake in the oven at 350 degrees Fahrenheit on the broiling pan, fat side down, for the remainder of the time.

5. Make sure to check the inner temperature with the meat thermometer at both ends and in the middle about 15 minutes prior to completion of cooking time in order to avoid over cooking.

-- Rotisserie Oven:

Interestingly enough the pork loin will come out more tender and juicy when cooked in a rotisserie than either the outdoor grill or broiler oven. A meat thermometer should still be used to be sure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

Because the rotisserie cooks meat faster than either the outdoor grill or the broiler oven, you may need to reduce the cooking time to about 18 or 20 minutes per pound. It is still recommended to use a meat thermometer. However, because the rotisserie automatically sears all sides of the meat there is no need to sear the pork.

Let It Stand

For juicier, tenderer pork loin, when the pork loin has finished cooking let it stand at room temperature for 10-15 minutes before serving.

Flavor/Seasoning

A pork loin can be marinated in your favorite flavor marinade in the refrigerator overnight. You will likely find marinades at any supermarket. If you marinate in the refrigerator overnight, you'll need to puncture the meat several times to allow the marinade to soak into the meat. Follow the instructions on the package of marinade.

Many cooks prefer to use a dry seasoning rub. Seasoning your pork loin is as easy as liberally coating with season salt, garlic powder, and pepper, then rubbing the seasoning into the meat. You can also place the seasoned meat into a plastic bag and leave it in the refrigerator overnight.

There are also injection methods of marinating that would NOT require overnight marinating. In addition to injection marinating, there are also methods of injecting solid objects such as chopped garlic, chopped onions, or chopped pineapple.

If you prefer sweeter pork, apple sauce or apple butter (or even pineapple puree) can be injected into the meat of the pork loin. Or a slit can be made down the middle of the pork meat and the apple sauce or apple butter (or pineapple) can be inserted and the pork tied with string every one (1) or two (2) inches according to how you will cut the pork loin when it is done cooking.

Summery

In this article we have discussed the answers to questions such as: How long do you grill pork loin per pound? What grilling techniques should I know about? How shall I flavor the meat? If grilled properly a pork loin with all the trimmings will make a wonderful and delicious meal that your family will absolutely love.

How Long Do You Grill Pork Loin Per Pound?

Download BBQ Grill Plans - http://gizmoplans.com/build-your-own-bbq - build a Mini BBQ Grill, 3 in 1 Rotisserie Spit, Baskets, grates. Compact! Portable gril...

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