Showing posts with label Grills. Show all posts

Wednesday, May 15, 2013

Sunbeam Grills Are No Longer Being Made - Find Out How to Keep Your Favorite GrillMaster Running Hot

GrillMaster Grills were a series of excellent outdoor gas grills that were made by the Sunbeam company and sold throughout the United States.

Sunbeam Grills Are No Longer Being Made - Find Out How to Keep Your Favorite GrillMaster Running Hot

Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

Video Clips. Duration : 1.33 Mins.

Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

http://www.theparadisegrille.com 900 Gulf Way St Pete Beach, Fl 33706 (727) 367-1495 The Paradise Grille is located on the beach in the historic town of Pass...

Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

No URL Oysters, Fish n' Chips, Crab Legs, Wings, Beach Sports, St. Pete Beach FL, Pass-A-Grill. 33706

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

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

http://www.theparadisegrille.com 900 Gulf Way St Pete Beach, Fl 33706 (727) 367-1495 The Paradise Grille is located on the beach in the historic town of Pass...

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They are a beloved patio accessory for many families and have ably handled the outdoor cooking and grilling for many years.

Outdoor Grill

Sunbeam Grills Are No Longer Being Made - Find Out How to Keep Your Favorite GrillMaster Running Hot

But lately you may have noticed that they are becoming rarer and rarer.

Sunbeam Grills Are No Longer Being Made - Find Out How to Keep Your Favorite GrillMaster Running Hot

You are not imagining things.

Sunbeam stopped producing Grillmaster Grills in March of 2003.

But if you have a GrillMaster that you still use and want to keep on using - you are in luck. There are replacement parts for Sunbeam grills available through many online retailers. Thousands of parts are available for almost every models, so chances are good that you can find the one you need.

Gas Grill Wear Out

Even if you take excellent care of your gas barbecue grill, clean it every time and store it indoors, parts are still going to wear out from use and require replacement parts. And unlike a cheap charcoal grill, it is frequently far less expensive to repair or replace a part in a gas grill than it is to buy a whole new grill.

Gas grill burners will always rust with age due to there design and materials. Even stainless steel gas grill burners will wear out and even rust in time.

Your Sunbeam grilling accessories can also wear out and need replacing. These include the grates, heat shield, heat tent, flame tamer, and I-tent.

Rust, grease and drippings can also stick to the surfaces and cause flare-ups.

Sunbeam Grills Are No Longer Being Made - Find Out How to Keep Your Favorite GrillMaster Running Hot

Monday, May 6, 2013

Outdoor Grills - Buying Guide

What better way to spend the weekend than to have friends and family around, a few beers, and a hot grill churning out delicious food? Few American traditions are more loved than the Sunday morning BBQ, and rightfully so - it promotes the idea of community, gets one outside in the fresh air, and arguably, cooking can be quite therapeutic.

Outdoor Grills - Buying Guide

Therefore, when you buy your first grill, you aren't looking just for something functional. Rather, you are looking for something that will look good (and make you look good while you are grilling) and go with the overall decor of your backyard.

Outdoor Grill

Outdoor Grills - Buying Guide

But a single visit to the BBQ grill store will probably leave your head spinning! There are so many varieties and options with various configurations and stats that can leave even the most hardcore griller confused.

Outdoor Grills - Buying Guide

To keep things simple, understand that there are basically three kinds of grills depending on the kind of fuel they use: gas, electric, and charcoal grills.

As you must have figured out, gas BBQ grills run on propane or natural gas. These are safe fuels and are such grills are among the most popular in the US. The best part about them is that they are quite portable and it is easy to find fuel for them (most grocery stores stock propane/natural gas).

Electric grills on the other hand, require electricity to operate. Naturally, this limits their range of movement as they can be operated only near an electric power point. Consequently, it can be difficult to use them outdoors. However, if you want an indoor grill, these are a great alternative.

Charcoal grills are arguably the choice of the purists. They run on charcoal which gives a great smoky flavor to the BBQ. If you are truly passionate about grilling, this is the kind of grill you should buy. Charcoal can be somewhat difficult to handle, but the end result - delicious BBQ - is well worth the effort.

Charcoal grills are harder to use than the other two varieties as the temperature is regulated by the amount of charcoal in the grill. Therefore, it is recommended only for more advanced users who have adequate experience grilling.

When you buy your grill, make sure that you also invest in a large grill cover. This is a must have accessory that protects your investment from damage, dust, dirt and bad weather. Moreover, they can also enhance the look of the grill and make it 'blend-in' with your backyard decor.

Outdoor Grills - Buying Guide

Wednesday, February 6, 2013

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

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

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

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

Video Clips. Duration : 5.45 Mins.

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

How Long Do You Grill Salmon Fillets?

Grilled Salmon Fillet is not only great to grill, but is also very good for your health. For a fish, Salmon has a high fat content which makes it ideal for the grill. Most fish will dry quickly or fall apart on the grill.

How Long Do You Grill Salmon Fillets?

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 Long Do You Grill Pork Loin Per Pound?

Introduction

How Long Do You Grill Pork Loin Per Pound?

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

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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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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Outdoor Grill

How Long Do You Grill Salmon Fillets?

1. If you buy your salmon look for a fillet that is still a deep rich reddish color. Fresh salmon should be almost odorless and not be slimy to the touch.

How Long Do You Grill Salmon Fillets?

2. Some people prefer to remove the skin and the dark fat from the fillet.

3. Pre-heat the grill to med-high and clean with a good brush. You can add a little oil to the grill grates to help keep the salmon from sticking.

4. Lay the salmon on the grill making sure that no flames are touching the salmon.

5. Do NOT move the salmon until you are ready to turn it. Salmon is delicate and will crumble if moved too often on the grill. The salmon will be ready to turn when the edges have changed from pink to opaque. The very top of the salmon will still be pink / raw. Carefully work the edges of the salmon until you are sure you can pick it up without the salmon splitting in half. The first side should grill in about 3-5 minutes, maybe less depending on how hot is the grill.

6. Salmon is hard to judge how well the inside is done without cutting it or using a thermometer. If you choose to cut it the inside should not be translucent, but instead be opaque or slightly off-white/grayish.

7. Remove from the grill and serve as soon as possible.

Safe Internal Temperature: 125 degrees

Tips:

* Salmon does very well with a marinade. Remember to only soak it in the marinade for about 30 minutes. Any longer can damage the meat.

* Salmon will become very dry if cooked too long. Remember that when the salmon is removed from the grill it will continue to cook.

How Long Do You Grill Salmon Fillets?

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You can use gas grills smokers, a built in grill with a smoker addition, or gas grills with a built in smoker to make some full-flavored smoked salmon or other smoked fish. It takes time and energy, but the heavenly and nutritive finish are well worth all of the preparation and work. Smoking like this will elevate cooking on gas grills to new heights.

Outdoor Grill

Gas Grill Smokers For Fish Smoking

In this world of processed and chemical filled frankenfood, it would be invigorating to travel back to another time when small native settlements would smoke their eats over a smoldering fire or in a smoke filled smoke house so that it could be preserved to tide them over during winter. This is in our blood. Most cultures through history had some form of smoking as food preservation before modern science and refrigeration were discovered. I won't feud against refrigeration, but substances in food, I believe, can lead to unhealthiness or nutritional scarcity. While food smoking does create some naturally formed substances that you would not want to ingest exclusively or every day, with reasonable frequency it is fine, as is betrayed by the fact that people have been doing it for ages minus any distinguishable chronic or inevitable effect.

Gas Grill Smokers For Fish Smoking

Let's smoke some fish.

High quality fish is the best. You can eat fresh salt water fish like salmon and tuna raw. Sushi anyone? If you eat fish raw, it must be just caught. Besides merely fresh, uncooked as described, or barbecuing it, you can also freeze it in order to preserve it for later. Canning is good too but you might have to first learn about safe canning methods. Smoking is yet another method of safeguarding fish. I relish chilled vacuum shut smoked salmon from the supermarket, and I have sometimes enjoyed canned smoked sprats from Latvia, which were very enchanting and tasteful on rye bread.

You want to be shielded from microbes and parasites, so I advocate soaking the fish in a brine (salt) solution first. You can use electric, charcoal, wood, or gas grills smokers for the job.

Buy the fish. Clean them out and cut the heads off. Carve them into fillets and blocks. Leave the skin on. Put the skin side down onto the grates so if they stick you lose the skin and it doesn't matter. If you were to try this with fish steaks the meat would stick to the grates and fall by the wayside. All you would have remaining would be a hodgepodge and a lot of irritation, and wasted fish.

Submerge the fish in a brine solution of sugar, spices, and salt. You can use a preservative but I say that you don't need things that you can't spell. Use your own intelligence.

Prepare the fish with this basic brine solution:

1/2 cup non-iodized (Kosher is adequate) salt
1/2 cup sugar
1 quart water
Stir until salt and sugar are completely dissolved.

Place fish into the solution, being careful to see to it that the fish is completely covered in the brine and place it in the refrigerator.

Fat 1 inch plus lumps should be in brine from 8 to 12 hours.
Thin 1 inch or less lumps should be in from 6 to 8 hours.

Take your fish from the brine and rinse each segment under cool water. Being gentle, pat dry and lay the lumps on some paper towel to air dry for at least one hour. After one hour you should observe that the fish has a kind of glossy surface film, or "pellicle". This is natural. This film serves as a surface for the smoke to stick to during the smoking process. After an hour of drying, the fish should be a bit sticky to the touch, and this means that it is ready for the smoking process.

Woods such as Mesquite, Hickory, and Apple are acceptable. Adler is another acceptable wood. Don't use pine as it is imparts a petroleum like taste and you will get a horrid taste to your food. When using fruit woods, you can also add some pieces of the genuine fruit to the wood for added flavor. You will have to refill the wood holder a few times during the entire smoking process.

In your gas grill's smoker or other type of smoker, place the fish chunks skins down as mentioned earlier and they shouldn't be touching each other. Use big enough portions so that you stretch area. This is so because since you require some room between pieces, smaller but more numerous portions would mean not enough room for all your fish. More substantial pieces spaced apart so they don't touch actually means that you can fit more fish on the cooking grate. See, you are already benefiting from my experience! Here's another recommendation. If you have a multi level grate system in your smoker, you will want to swap the top and bottom grates through the process since the lower ones get increased heat and smoke.

Twelve hours in the smoker will result in a juicy smoked salmon. Twenty four hours will result in a salmon jerky, which is a magnificent jerky but hard to get any bones out if you come across any. It's actually useful to try to yank out as many bones as you can when you start, but there can sometimes be some little spiny ones inside the meat that you fail to see. Do your best is all I can inform you to do. I used pliers to pull the visibly bulging bones from the raw fish. Remove gently, firmly, and straight out. For the twelve hour moist version of smoked salmon, any lingering bones are effortlessly dealt with in the course of the eating phase. For the twenty four hour jerky version, it is best to just separate the meat while it is still flexible straight from the smoker. You can utilize it in sauces and gravy but not in soups. Some people use the remaining skin and bones as a feline food. Your results may vary.

While the salmon is cooling on the grates after the smoking is concluded, you can add additional spices like garlic and black pepper, or hot pepper like cayenne if that is your preference. The oily white stuff is salmon oil, which is basically Omega 3 fatty acids and is very nutritive for you. That stuff helps to clear out your arteries and it also soaks up spices very well. I tell you that because most people would think that it was "yucky" when in fact nothing could be further from the truth.

Storage is a snap if you have a vacuum sealing machine. I mean the type of device that attaches to a plastic bag which holds the salmon, and it sucks out the air and heat seals the bag once the air is no longer present. No air means that the food won't go off as quickly. You should still have it refrigerated, however. Freezing will not damage it, but the texture can be affected.

Since the complete process can take the better part of two days, you want to work with batches of at least 6 pounds - larger batches - to make it useful and cost effective. Non vacuum sealed but plastic bagged smoked and refrigerated fish can go for about a month, while the vacuum sealed fish can last for a few months or longer.

I could have put this in the beginning, but a bit of advice about wild caught vs. farmed salmon. Now I have come to the realization that any salmon or fish farmer reading this may not care for it, but farmed fish is abundant with fake foods and antibiotics, if not hormones. You don't want that. The majority of of the time they get the salmon flesh orangey pink by adding dye to the feed recipe. In the wild, salmon flesh is off white if they eat fish like herring, and the pink color actually comes from them consuming krill and shrimp. The color of wild salmon is a pale pink color, not orange. Also, the fatty acid profile of the fish is TOTALLY different when you compare the two. The counterfeit and processed fish feed cannot compare to the stuff that the wild fish consume, and their fats are full of health-giving Omega 3 fats like DHA and EPA. As a matter of fact, farmed fish are the opposite, usually full of hazardous pro inflammatory Omega 6 fats. This is why I will not eat Tilapia. It is more affordable, but it is also farmed and full of Omega 6 fats, which will intensify inflammatory conditions like arthritis and artery disease. You don't want that because the inexpensive price is NOT worth it. Get crazy. If your fish guy disagrees, then find another fish monger because he/she is full of something stinky, and I don't mean spoiled fish.

There you have it. I feel confident that this knowledge on how to prepare smoked salmon is desired and encourages you to be a bit assured, or possibly go fetch the equipment that you may require to do this.

Please take action now that you have some knowledge to get started. All of the reading and research in the world won't accomplish anything unless you put it into action.

Gas Grill Smokers For Fish Smoking

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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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Wednesday, January 30, 2013

Infrared Outdoor Grills - The New Way to Grill

The infrared grill uses a newer form of technology that cooks meat directly instead of using the convection method of the traditional barbecue grill. This is a popular and effective way of grilling because it produces steaks that are seared and cooked to perfection on the outside and tender on the inside.

Infrared Outdoor Grills - The New Way to Grill

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

Video Clips. Duration : 5.03 Mins.

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

Premier Grilling, LLC offers a wide array of outdoor products including: the finest stainless steel natural gas and propane grills, grill components and accessories, wood fire brick ovens, patio furniture, hearth products and BBQ smokers for your outdoor cooking and entertainment spaces in North Dallas. Whether you live in Frisco, Plano, McKinney, Allen, or anywhere in the greater Dallas area, Premier Grilling is only a short drive away. Our products come from the best manufacturers like Summerset, Chicago Brick Oven, KitchenAid, Summit, Traeger, Big Hat and more. Enjoy the fun and relaxation of a luxury vacation from the comfort of your own backyard living space by letting Premier Grilling help you create the setting that provides a lifetime of great food, great friends, great family, and great memories! Read more about us. We, at Premier Grilling, LLC have had a passion for outdoor cooking and entertaining for more than 30 years collectively. We have taken our enthusiasm for grilling, entertaining, and love for people and created the spaces that provide unforgettable experiences for your friends and family alike. We have design experts to help take your backyard ideas and turn them into a reality! Anyone who has hosted a party or backyard BBQ knows very well that the success of the gathering depends on the food as well as the environment in which it's served. We make creating gourmet food in your own backyard simple and fun! With our guidance, our clients have been able ...

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

Outdoor Grills - Stainless Is Not Always Best

Today's outdoor grills are better than ever before. The use of stainless steel is commonplace, and this not only improves the look, but adds to the grills overall longevity. There is no arguing that stainless steel will hold up better than almost anything in and outdoor environment. It is used extensively for hardware and fittings on the finest boats due to its resistance to rust and corrosion.

Outdoor Grills - Stainless Is Not Always Best

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

Video Clips. Duration : 5.03 Mins.

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

No URL 1-Outdoor Kitchens BBQ Grills Construction Premier Grilling Frisco, TX

Premier Grilling, LLC offers a wide array of outdoor products including: the finest stainless steel natural gas and propane grills, grill components and accessories, wood fire brick ovens, patio furniture, hearth products and BBQ smokers for your outdoor cooking and entertainment spaces in North Dallas. Whether you live in Frisco, Plano, McKinney, Allen, or anywhere in the greater Dallas area, Premier Grilling is only a short drive away. Our products come from the best manufacturers like Summerset, Chicago Brick Oven, KitchenAid, Summit, Traeger, Big Hat and more. Enjoy the fun and relaxation of a luxury vacation from the comfort of your own backyard living space by letting Premier Grilling help you create the setting that provides a lifetime of great food, great friends, great family, and great memories! Read more about us. We, at Premier Grilling, LLC have had a passion for outdoor cooking and entertaining for more than 30 years collectively. We have taken our enthusiasm for grilling, entertaining, and love for people and created the spaces that provide unforgettable experiences for your friends and family alike. We have design experts to help take your backyard ideas and turn them into a reality! Anyone who has hosted a party or backyard BBQ knows very well that the success of the gathering depends on the food as well as the environment in which it's served. We make creating gourmet food in your own backyard simple and fun! With our guidance, our clients have been able ...

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Your barbeque grill is the perfect candidate for stainless steel. It sits outside all year long, and is exposed to high temperatures when cooking. Baked on food residue is also fairly easy to remove from stainless surfaces. Though corrosion resistance and ease of maintenance are important factors, they do not determine how effective a grill is at actually cooking food. For that we must look beyond the obvious advantages of stainless steel, and concentrate on the characteristics that make a grill perform.

Outdoor Grill

Outdoor Grills - Stainless Is Not Always Best

For optimal cooking performance the grilling surface (grates) should radiate heat evenly minimizing any hot spots. As a general rule, the thicker the grills are the more evenly they will give off heat, and the longer they will radiate that heat. Although stainless steel is adequate, the best type of grilling surface has proven to be cast iron. Although it takes a little longer for cast iron to heat up, grills made of cast iron will retain the heat for longer periods, and radiate that heat more evenly than stainless steel. The problem with cast iron vs. stainless steel is that cast iron grills will eventually rust and need replacement. This problem is minimized by the use of porcelain and ceramic coatings that have been developed to protect the grills, making them last longer and be easier to clean.

Outdoor Grills - Stainless Is Not Always Best

At first glance you may be fooled into believing that the more stainless steel a barbeque grill has the better, but as is so often the case, too much of a good thing does not necessarily make it any better. Although stainless may be the best choice for some of the grill's components, it may not be the best material for everything. Striking a balance between performance and longevity will assure that you get the most from your barbeque grill. Keep in mind that the grills (cooking grates) are the least expensive and most easily replaced parts of a barbeque. They are also the only components to actually touch the food, and have a profound impact on the overall quality of the cooking experience.

Outdoor Grills - Stainless Is Not Always Best

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Grills that use the infrared technology were till late only used in restaurants and commercial establishment and have only now started making their way into households and backyards, patios and pool sides. The reason for the late entry of this technology into the household segment was the high cost - an infrared grill could set you back by a whopping few thousand dollars, depending on how large the unit was. The larger of the infrared grills were, in fact, more expensive than the average cookout enthusiast could afford to install in his backyard or patio. It was only after the patent on the technology expired that manufacturers were able to provide these grills at lower cost for consumer use.

Outdoor Grill

Infrared Outdoor Grills - The New Way to Grill

With the cost of the technology substantially reduced, the infrared burner and grill are now making inroads into the domestic segment.

Infrared Outdoor Grills - The New Way to Grill

What explains the growing popularity of the infrared technology? The answer is that it provides some superior functionality. A lot of cooks prefer the shorter cooking times that these grills entail, along with the superior results in meat cooking that they provide. Some grillers confirm that meat cooked on the infrared grill is by far more succulent and tender than that cooked on any other grill. This is because instead of the one large flame that covers the entire meat, the infrared grill heats the meat through.

The higher temperatures that an infrared grill uses may have something to do with the results of the grilling. While most other grills, such as the gas and the charcoal cook at a temperature of about 700 to 750 degrees Fahrenheit, the infrared cooks at a huge 900 degrees.

In addition, the infrared is a good looking appliance. Mostly made of stainless steel, it can have as many accessories as do the other outdoor grills. A lot of units come built in with storage space, cabinets, burners, and warming areas. They also come in with electrical ignition.

The infrared grills have come under some criticism as well. While the high temperatures produced by infrared grills are better suited to cooking denser meats, they may not be so conducive to cooking softer meats such as fish, as also vegetables and fruits. Also, mastering the infrared grill is not an easy task. A lot of people need serious practice before they can turn out decent steaks on the infrared.

There are health hazards involved with cooking at high temperatures as well. Cooking meats at temperatures above 500 degrees Fahrenheit can lead to charring, which in turn has been found to produce carcinogenic compounds. If you are using an infrared grill to cook meats, it is important that you keep a close eye on the meat to ensure that it does not get charred.

Infrared Outdoor Grills - The New Way to Grill