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
Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
Video Clips. Duration : 6.43 Mins.
Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
http://springfieldidx.com/listing.php?site_id=90&mls=1209106 Listing: 1209106 Property Type: Residential Price: 3750 Beds: 4 Baths: 4 Sq. Ft.: 4000 Year ...
Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
No URL Marionville Real Estate Home for Sale. 3,750 4bd/4ba. - Norman Fanning of callsouthwest.com
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
No Smoke Yakitori (Skewer/ Kebob) Indoor Grill Machine by Joseph Lee & Co.
Video Clips. Duration : 6.97 Mins.
No Smoke Yakitori (Skewer/ Kebob) Indoor Grill Machine by Joseph Lee & Co.
Joseph Lee & Co. of Australia carries the No Smoke Skewer/Kebob Indoor Grill Machine, which is designed and manufactured in Japan. The machines heats to the ...
No Smoke Yakitori (Skewer/ Kebob) Indoor Grill Machine by Joseph Lee & Co.
No Smoke Yakitori (Skewer/ Kebob) Indoor Grill Machine by Joseph Lee & Co.
No Smoke Yakitori (Skewer/ Kebob) Indoor Grill Machine by Joseph Lee & Co.
No Smoke Yakitori (Skewer/ Kebob) Indoor Grill Machine by Joseph Lee & Co.
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How Long Do You Grill Pork Loin Per Pound?
Introduction
How Long Do You Grill Pork Loin Per Pound?
"Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
Video Clips. Duration : 1.47 Mins.
"Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
Preview of Mortneff's blog at TravelPod. Read the full blog here: http://www.travelpod.com/travel-blog-entries/mortneff/1/1267054210/tpod.html This blog prev...
"Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
"Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
"Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
"Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
No URL "Pictures" Mortneff's photos about Buenos Aires, Argentina (argentine alfresco grill)
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?
Beer Bread on the Grill! - Part 3
Video Clips. Duration : 6.17 Mins.
Beer Bread on the Grill! - Part 3
"Cooking Everything Outdoors"© http://www.Cooking-Outdoors.com Gary House, The "Outdoor Cook" shows you how to make 3 different types of Beer Bread on the Gr...
Beer Bread on the Grill! - Part 3
Beer Bread on the Grill! - Part 3
Beer Bread on the Grill! - Part 3
Beer Bread on the Grill! - Part 3
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Are You Considering an Infrared Barbecue Grill?
There are more choices for gas grills today. One of them is an infrared barbecue grill. Here are some pros and cons to consider.
Are You Considering an Infrared Barbecue Grill?
American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
Video Clips. Duration : 2.02 Mins.
American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
A team of dedicated craftspeople in Kalamazoo, Michigan build and sign every grill. Made to order and shipped direct to homes all over the world, watch behin...
American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
No URL American Craftsmanship: The Hybrid Fire Grill from Kalamazoo, Michigan (Shorter Version)
Grilling Ham on the Grill
Pork has been celebrated as a special occasion food for centuries. Coined "the other white meat" pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don't have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.
Grilling Ham on the Grill
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
Video Clips. Duration : 2.07 Mins.
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel 30 foot with 2 slide outs Inside and outside storage Three 38 gallon holding tanks Two gas t...
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
No URL 2007 Forest River Rockwood Signature Ultra Lite 8287SS 5th Wheel in Roscoe, IL
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
Best account BBQ grill
Tube. Duration : 1.73 Mins.
Best account BBQ grill
In preparation for Memorial Day, John Matarese has the best girls for your buck.
Best account BBQ grill
Best account BBQ grill
Best account BBQ grill
Best account BBQ grill
No URL Best account BBQ grill
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
Cobb Stones für den Cobb Grill
Tube. Duration : 1.97 Mins.
Cobb Stones für den Cobb Grill
http://www.spannbauer-krisenvorsorge.com/Vorsorge/Zubereitung/ Hier erfahren Sie wie Sie die Cobb Stones für den praktischen Outdoor Grill, dem Cobb Grill, a...
Cobb Stones für den Cobb Grill
Cobb Stones für den Cobb Grill
Cobb Stones für den Cobb Grill
Cobb Stones für den Cobb Grill
No URL Cobb Stones für den Cobb Grill
Are You Considering an Infrared Barbecue Grill?
There are more choices for gas grills today. One of them is an infrared barbecue grill. Here are some pros and cons to consider.
Are You Considering an Infrared Barbecue Grill?
Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
Tube. Duration : 15.02 Mins.
Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
Es lohnt sich, die Donau zu paddeln. Als Max Pollner, der Chef von „Europas größtem Verlag für gute Kanuliteratur", bei mir anruft, um anzufragen, ob ich Int...
Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
No URL Kajakabenteuer DONAU - Clip 3 - WILDES ZELTEN - Mit Kassel Family on tour
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?
The Grill Smith Outdoor Gas Fireplace Part One
Tube. Duration : 1.37 Mins.
The Grill Smith Outdoor Gas Fireplace Part One
The Grill Smith Outdoor Gas Fireplace Part One
The Grill Smith Outdoor Gas Fireplace Part One
The Grill Smith Outdoor Gas Fireplace Part One
The Grill Smith Outdoor Gas Fireplace Part One
No URL The Grill Smith Outdoor Gas Fireplace Part One
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
Falcon Crest Outdoor Livingspace w/grill
Tube. Duration : 0.48 Mins.
Falcon Crest Outdoor Livingspace w/grill
Creative Stone outdoor living space, Brick pavers, Landscape, Firepit.
Falcon Crest Outdoor Livingspace w/grill
Falcon Crest Outdoor Livingspace w/grill
Falcon Crest Outdoor Livingspace w/grill
Falcon Crest Outdoor Livingspace w/grill
No URL Falcon Crest Outdoor Livingspace w/grill
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
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
Creative Stone outdoor living space, Brick pavers, Landscape, Firepit.
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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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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?
Es lohnt sich, die Donau zu paddeln. Als Max Pollner, der Chef von „Europas größtem Verlag für gute Kanuliteratur", bei mir anruft, um anzufragen, ob ich Int...
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Pros
Outdoor Grill
Are You Considering an Infrared Barbecue Grill?
You may prepare better tasting meals. Higher heat is supposed to seal in juices and improve flavor. The cooking temperatures will be around 700 degrees Fahrenheit or 371 degrees Celsius. It will be simpler and faster to sear meats at that heat range. The oven will preheat very fast. This (along with higher heat) will help to shorten cooking time.
Are You Considering an Infrared Barbecue Grill?
The infrared burner will spread even heat all through the unit. This is done by radiating through glass or ceramic type of substances. Your food will be cooked uniformly and not be raw in some places.
It will be more efficient to operate than standard gas grills. When you cook faster and heat up quicker, you use less fuel.
If you have eaten out much, you probably had infrared cooked food. A lot of restaurants have used this technique for some time.
Middle-priced gas grills cost about the same as some infrared units. This can be good or bad. It depends on your budget.
The cons
You may need to cook some dishes indoors or on a charcoal grill. Most units only cook with the very high heat.
You have to watch cooking times more closely. A meal that is overcooked may not be what you want. Some believe it is unhealthy also. Higher heat ranges could mean a worse burn injury, if not careful.
If you are pricing cheaper grills, you will not find an infrared unit. They cost about the same as the middle-priced regular gas grills.
Final considerations
Infrared technology uses high cooking temperatures for food preparation. They are energy efficient and cost about the same as mid-priced conventional gas grills. Higher heat is believed to mean better flavor. You will spend less time preparing meals, as the unit heats up quickly. The faster cooking times will also lessen your time at the grill.
You may need to watch cooking times more closely with an infrared barbecue grill. Food can burn easily at higher temperatures. They may be priced beyond your grilling budget, if you need a low priced unit. Most cannot cook low temperature recipes, as they only have high heat. One should also be careful about high temperatures and the possibilities of severe burns.
Are You Considering an Infrared Barbecue Grill?
http://www.spannbauer-krisenvorsorge.com/Vorsorge/Zubereitung/ Hier erfahren Sie wie Sie die Cobb Stones für den praktischen Outdoor Grill, dem Cobb Grill, a...
Tags:
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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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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I love smoked hams. They come pre-cooked and are already packed full of flavor. I've experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.
Outdoor Grill
Grilling Ham on the Grill
Grilled and Glazed Ham:
Grilling Ham on the Grill
You may want to make this recipe when hams go on sale. They can be rather expensive. While we're at the store, we'll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It's meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.
We're going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it's reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it's cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it's reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.
There's not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don't stray too far away from the grill, but you don't have to babysit either. This ham will cook for 2 hours before we begin to glaze.
After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.
Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It's smoky, sweet and savory. It's a huge hit at my place. We have it twice every year, at least.
Grilling Ham on the Grill
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Pros
Outdoor Grill
Are You Considering an Infrared Barbecue Grill?
You may prepare better tasting meals. Higher heat is supposed to seal in juices and improve flavor. The cooking temperatures will be around 700 degrees Fahrenheit or 371 degrees Celsius. It will be simpler and faster to sear meats at that heat range. The oven will preheat very fast. This (along with higher heat) will help to shorten cooking time.
Are You Considering an Infrared Barbecue Grill?
The infrared burner will spread even heat all through the unit. This is done by radiating through glass or ceramic type of substances. Your food will be cooked uniformly and not be raw in some places.
It will be more efficient to operate than standard gas grills. When you cook faster and heat up quicker, you use less fuel.
If you have eaten out much, you probably had infrared cooked food. A lot of restaurants have used this technique for some time.
Middle-priced gas grills cost about the same as some infrared units. This can be good or bad. It depends on your budget.
The cons
You may need to cook some dishes indoors or on a charcoal grill. Most units only cook with the very high heat.
You have to watch cooking times more closely. A meal that is overcooked may not be what you want. Some believe it is unhealthy also. Higher heat ranges could mean a worse burn injury, if not careful.
If you are pricing cheaper grills, you will not find an infrared unit. They cost about the same as the middle-priced regular gas grills.
Final considerations
Infrared technology uses high cooking temperatures for food preparation. They are energy efficient and cost about the same as mid-priced conventional gas grills. Higher heat is believed to mean better flavor. You will spend less time preparing meals, as the unit heats up quickly. The faster cooking times will also lessen your time at the grill.
You may need to watch cooking times more closely with an infrared barbecue grill. Food can burn easily at higher temperatures. They may be priced beyond your grilling budget, if you need a low priced unit. Most cannot cook low temperature recipes, as they only have high heat. One should also be careful about high temperatures and the possibilities of severe burns.
Are You Considering an Infrared Barbecue Grill?
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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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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?
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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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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.
Grilling Tips - How to Grill Pork Chops
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