Smoker Grill: January 2011

How to Use the Cameron Cookware Stainless Steel Stove Top Smoker

Posted by admin at 2:05 AM 0

As winter turns to spring, thoughts of barbecues and outdoor cooking begins to dance in the minds of many. Creating smoked meats and fish are a popular taste tradition for generations. Smoking is the technique used to moderately heat the desired meat over any hours using smoke generated from wood chips to create a unique flavor that penetrates the meat.

The type of wood used in the smoker defines the taste of the meat being cooked. The most common wood chip flavors used are hickory, mesquite and oak. Some will keep with the approved wood chips for their recipes, while others will in fact mix a variety of wood chips to create even more unique flavor combinations.

Smoker Grill

When people think about smokers, most people envision large box like units standing covering in the backyard for hours chugging away on their popular rack of ribs or roast. But what if you live in an apartment or settle a large smoker is overkill for you but you still want to enjoy the smoked meat meals? For these individuals, the Cameron cookware stainless steel stove top smoker is the best qualified to meet their needs.

Being constructed of heavy-gauge stainless steel, this stove top smoker is durable and large sufficient to smoke a ham, fish fillet or large turkey breast. It has a sliding lid that seals the food and smoke flavor tightly inside the unit to keep your kitchen free of smokey odors.

The Cameron cookware stainless steel stove top smoker can be used over galvanic cook tops or open flame gas burners. To cook a great smoked meal, follow the steps below:

Select the desired wood chips and add a layer to the bottom of the smoker Season meat with desired spices and sauce mixture Place seasoned meat on inside grill Slide lid so the compartment is tightly sealed Place over low heat for desired time - Most dishes cook within 25 minutes. Larger chickens or Roasts take about an hour and a half.

Remove smoker from heat source and moderately slide the lid to expose the cooked meat and serve. You will find the taste to be very flavorful and moist. You can even smoke vegetables like asparagus, brussel sprouts or squash along with the meats as a compliment to the dish. You will have a great time arrival up with new ways to use your new smoker, and your menus will never be the same.

How to Use the Cameron Cookware Stainless Steel Stove Top Smoker

Back to the Grill Again

Posted by admin at 2:00 AM 0

Back to the Grill Again Tube. Duration : 2.22 Mins.

Backyard Classic Professional Grill/Smoker

Tags: Smoker

Grill-A-Smoker

Posted by admin at 1:55 AM 0

Grill-A-Smoker Tube. Duration : 2.18 Mins.

THE SMOKER THAT WILL NOT LET YOUR GAS GRILL CATCH ON FIRE. IT IS THE ONLY SMOKER THAT YOU COOK OFF OF. THE FOOD IS MOISTER, PROVIDES FASTER COOKING, NO BABY SITTING YOURE GRILL, YOUR GAS GRILL WILL LAST FOR EVER. MAKES YOUR GAS GRILL STAY CLEAN IT WILL HAVE NO GREASE TO CLEAN UP ON YOUR GAS GRILL.

Tags: grill-a-smoker, grill-a, Grilling, Bar-b-que, grilled, Smoking Grill, Smoking on a gas Grill, smoked barbque, cancer and grilling, Food, steak, chicken, turkey, pork, smoked fish, smoking fish, venison

How to Smoke

Posted by admin at 1:50 AM 0

How to Smoke Video Clips. Duration : 2.90 Mins.

An easy way to give your food lots of flavor? Smoke it! Heres how -- without the expensive equipment.

Keywords: grill, grilling, gas, charcoal, smoke, wood, wood chips, smoking, flavor, smoker, grilling meat

Beer Can Chicken Barbecue by the BBQ Pit Boys

Posted by admin at 1:45 AM 0

Beer Can Chicken Barbecue by the BBQ Pit Boys Video Clips. Duration : 8.32 Mins.

The BBQ Pit Boys show you how to barbecue up two tender and juicy 4lb. chickens on the grill, Beer Can Chicken Style. And, it's real easy to do. All you need for this barbecue chicken recipe favorite is two cans of beer (or water if you must), salad oil dressing, 1 onion, salt, pepper, and any favorite basting sauce, such as our garlic butter with soy sauce. Fire up your grill to 325-350f, and in as little as 2 hours you will be dancing right along with the roasters, as their tender and juicy meat falls off the bones. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

Keywords: bbq, barbecue, recipes, grill, cooking, food, beer, butt, recipe, chicken, barbeque, grilling, tailgating, grilled, cook

That Is Not A Barbecue - It Is A Food Smoker!

Posted by admin at 1:40 AM 0

What do you cook in a barbecue smoker?

If you are like most people, you immediately started thinking about juicy cuts of meat after reading that question. You salivated at the idea of a dripping rack of ribs. Your stomach rumbled at the prospects of smoked brisket. You imagined sausage, chicken, pork chops and other meaty delights! That is what you cook in a barbecue smoker, right?

Smoker Grill

Not necessarily.

In fact, many people do not even refer to the devices in the former way. They may call their Bbq pit a "food smoker". The selection of the generic term "food" is not an accident, either. It is used whether because they use their smoker exclusively for non-meat items or because they often put in order meatless sides in the smoker.

That is right; you can cook more than meat in a smoker. A wide range of strategies has been advanced to use smokers to originate unimaginably tasty fruit and vegetable dishes. Yes, you read that correctly. There is life beyond meat in the world of smoking.

Sure, you can smoke a brisket in your bullet smoker with a water pan, but did you also know that it is a great place to make tasty dehydrated fruit chips? Did you know that the smoker could double as a means of producing fruit leather?

We are not just talking about grilling a few spears of asparagus to accompany your Boston butt. You can use a food smoker to put in order so many vegetarian options. Mushrooms suck up smoke flavors like crazy and can serve as a wholesome alternative to those who crave the taste of "Q" without the meat and fat. Smoked corn is breathtaking and there are many different ways to smoke potatoes for maximum flavor.

A food smoker may sound like a vegetarian's dream. It probably is. But using the smoker for more than meat is not a institution reserved exclusively for those who eschew meat. All of us can use smokers to furnish great sides and dishes that do not rely on meat for flavor. That may sound practically sacrilegious to those who are accustomed to slathering a rack of ribs in their homemade sauce on the weekends, but it indeed is a great way to get more utility out of your smoker and more flavor out of your side dishes.

Do not limit your perspective on cooking with a food smoker. If you can eat it, there is a half decent occasion that you can smoke it! Feel free to experiment with a range of fruits and vegetables. You will be amazed at the way a barbecue smoker can turn the character, texture and flavor of even tasteless vegetables and fruits.

That Is Not A Barbecue - It Is A Food Smoker!

Smoker Grills: Slow Cooking at Its Best

Posted by admin at 1:35 AM 0

When it comes to Bbq compared to smoking grills they are opposite extremes. Bbq aficionados are quick to point out the difference in the middle of real slow cooked Bbq compared to just a back yard grill. Grilling is hot and fast, with cook times measured in minutes, if not seconds, depending on the cut and type of food. Smoking is low heat and long cook times and is measured in hours. These long hours are used to transport more flavors to the meat, while preserving the meat's natural juices and tenderness. Many times natural juices are lost in high intensity fires found in grills.

Smokers come in a wide range of shapes and sizes, with plentifulness of distinct features. They, like any other grill, are plentiful in choice, depending on either you want to hot smoke, or cold smoke your meal. The simplest models can be found for right around thirty to forty dollars, and look as if a chimney with some racks on the inside. They will also have a heating element at the bottom, either electric or coal powered. For beginners, or for only occasional smokers, these models will be just enough.

Smoker Grill

The way the smoker works is the heating element at the bottom is used to essentially cook wooden blocks to produce smoke. These blocks are soaked in water beforehand, and will burn without igniting for quite some time. This smoke conveys heat and flavor to a cut of meat stored above, which slowly cooks it.

Unless you actually want to smoke a lot of food, all the time, a small straightforward model is probably for you. There are a lot of bells and whistles available, but every smoker is going to have the same essential components, and added extras are not necessary. You should be able to remove the top, to get to the food, and remove the bottom for cleaning. There should be a door, giving you entrance to the midsection as well. You can use a coal fire, but keep in mind that these cook times go on for hours, and a coal fire would want regular maintenance. For ease of preparation, an electric heating element will serve the same purpose, but give an added reliability. Just be sure to plug it in to a dedicated grounded, or Gfci outlet to ensure shorts do not halt the cooking process.

A side note on cold smoking. Cold smoking functions the same way hot smoking does, except an further principles is installed to allow heat to exit the device, but keeps the smoke inside, which finds its way to the meat, and brings more flavor, this meat would then later be prepared regularly. (Smoked bacon is prepared this way)

Smoker Grills: Slow Cooking at Its Best

Grilled Salmon with Broasted Potatoes Recipe by the BBQ Pit Boys

Posted by admin at 1:30 AM 0

Grilled Salmon with Broasted Potatoes Recipe by the BBQ Pit Boys Tube. Duration : 4.82 Mins.

Looking for a Grilled Fish dinner to serve up at your next Barbeque? Try this easy to do Grilled Salmon and Sugar Maple Garlic sauce served with Barbecue Roasted Potatoes, as shown by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---

Keywords: bbq, barbecue, barbeque, salmon, fish, food, grill, grilled, potatoes, recipe, seafood, recipes, cooking, cook, grilling

Using Your Brinkmann Smoker With An prolongation Cord

Posted by admin at 1:22 AM 0

The galvanic Brinkmann smoker models do a astonishing job in terms of production quality. You can originate a mouthwatering rack of ribs in a Brinkmann and the chickens that emerge from the galvanic smokers are in fact spectacular. These smokers are reasonably priced, easy to use, easier to say and consistently garner rave buyer reviews. However, they aren't perfect.

The galvanic Brinkmann smoker units come with relatively short power cords. Most of us don't have Ac outlets near our desired smoker locations, which can make it difficult to effectively position a Brinkmann without either enlisting the services of a pro electrician or powering the units with an postponement cord.

Smoker Grill

Obviously, an postponement cord would seem to be the first-rate option. Using a cord is in fact economy than wiring your patio for electricity and it will contribute you with the flexibility these smokers lack right out of the box.

Unfortunately, Brinkmann doesn't advocate the use of an postponement cord. Thy explicitly advise not using a cord with any galvanic Brinkmann smoker.

Does that mean it's time to plug in wherever you can or that you need to start poring over the Yellow Pages for an electrician? Not necessarily. Brinkmann may not advise the use of an postponement cord, but you can use them effectively. Here are a few guidelines for postponement power cord use with a Brinkmann smoker.

First, don't utilize long cords. The business has stated that those who do use cords should avoid any postponement longer than twelve feet. When you add twelve feet to the length of the unit's cord, it should contribute adequate length for most users.

Additionally, you should only use heavy-duty cords. Don't even think about using a cheap, thin indoor cord to run your smoker. You'll want to invest in an postponement that utilizes hearty twelve gauge wire.

There are two reasons why you should take those recommendations seriously. The first is, not surprisingly, an issue of safety. Less sturdy cords aren't rated for outdoor use and they aren't well insulated. Your smoker draws a great deal of power and an undersized cord creates a fire risk. When you think about the heat involved in smoking meats, it's not hard to imagine situations that might overtax a thinner cord or burn through its minimal insulation.

Second, your Brinkmann smoker needs all of that electricity to yield great Bbqed meats. A thicker cord of minimal length will help you to avoid losing power from the outlet to the smoker itself. If you aren't getting adequate power to your smoker, you won't get the results you want. Your only recourse is to use a short span of heavy-duty cord.

Brinkmann may not like the idea of using an postponement cord with their smokers, but you can do it. Just be determined to practice good judgment in selecting your cord.

Using Your Brinkmann Smoker With An prolongation Cord

Smoking Turkeys - Slow Cook Turkey With Smoke On Any Grill

Posted by admin at 1:20 AM 0

If you're tired of the ho-hum boring roasted turkey you make in your oven every year, you should think smoking turkeys in your back yard. A properly smoked slow cook turkey will result in a succulent, juicy bird that your friends and house will remember for years.

No need to go out and buy a high dollar smoker, any grill will do and below are tips for using dissimilar kinds. We will generally be discussing the use of a charcoal grill like a Weber. If you are using a gas grill, be sure you have abundance of fuel. You don't want your turkey cooling down while you run to fill the bottle.

Smoker Grill

Prepare - I recommend smoking turkeys that are 14 lbs. Or less because to slow cook turkey that is larger may contribute internal temperatures that are prime for bacteria growth. However, you can cook bigger birds. The only real limitation is the size of your grill/smoker. As long as the cover doesn't touch the turkey, you're Ok but would recommend and inch or so of clearance.

Cooking fresh turkey is preferable over frozen since they are injected with solutions to keep moist while cooking. A fresh turkey will plainly stay moist.

Remove the giblets and neck from inside the cavity of the bird, also remove any excess fat to preclude flair-ups. Next, detach the skin from the breast if you are going to use a brine explication or season the breast with a rub. Rinse the turkey inside and out.

Brine - Many smoking enthusiast recommend soaking your turkey in brine. Although it's not necessary, the brine formula used will generate unique flavors and ensure a wonderfully smoked turkey. Smoking turkeys soaked in brine will be discussed in another record due to the estimate of information. You can also get great brine recipes by clicking the link below.

Rub - A rub will add wonderful flavors when you slow cook turkey. If you resolve to use a rub, you'll want to rinse the turkey well, inside and out, with cold water and then dry. Be sure to use a kitchen towel instead of paper towels as paper towels will leave a residue.

A rub is not vital but the seasonings will heighten the flavor and produce a more memorable meal. A dry rub mixed with some cooking oil will produce a moister turkey. Cover the whole turkey ensuring you get the rub under the breast skin and coat the breast meat. I like to have all this done the night before smoking so that the seasonings have some time to be absorbed into the meat.

Once your bird is ready, place it in the refrigerator overnight to let your spices work their magic.

No Rub - If you're not using a rub, then coat the outside of the turkey with 1-2 tbs. Of unsalted butter and then salt and pepper. This will help the skin to crisp and will seal in the juices.

Preparing the Grill/Smoker - For best results, place a pan with an inch of water on the coal/fire grate directly under your turkey. If you're cooking on a gas grill you won't have this grate, so place a wire rack inside a disposable roasting pan. This will keep your bird out of the water and preclude any flair-ups. As your bird cooks, a moist heat is created and the pan will catch any dripping. Using a regular grill, the charcoal will be placed colse to this drip pan and will contribute indirect heat to slow cook turkey.

Cooking climatic characteristic - The cooking climatic characteristic we're finding for is 225 - 250 degrees F. If using a grill without a thermometer, be sure to place an oven thermometer near the turkey to help you avow the desired temperature. Insert a meat thermometer into the breast or thigh so that it is in the thickest part and not touching bone.

Smoking - Oak, apple, cherry and/or hickory are recommended woods to use. I don't recommend mesquite for poultry since it produces an wonderful flavor. If you resolve you want to use it, use it sparingly. Soak a concentrate of handfuls of wood chips in water for about 20 minutes. With a gas grill, place the chips in a smoker tray or make one by wrapping the chips in aluminum foil and poking a few holes in the top. The tray or foil packet can then be placed in the grill or coals to contribute the smoke. Do this three or four times while the cooking process.

Cooking Time - You will need to cook 30-40 minutes per pound if you avow a temp of 225-250 degrees. If you find that you're having trouble maintaining the temp and your grill is running at a higher temperature, just cook till done and then place in the oven at 185 degrees till serving time. This is why using a meat thermometer is important. Rotate the bird periodically for even cooking and cover the breast with foil once the breast reaches 150 degrees.

Serving - Your bird is done when the thigh reaches 170 degrees or the breast reaches 160 degrees. remove it from the grill 15-20 minutes prior to serving and let it rest on the cutting board, breast side down, at least 15 minutes before carving. This will allow the juices to redistribute and be retained in the meat instead of spilling out onto the cutting board. outside with foil will keep it from cooling too fast. Carve and enjoy!

Recipes - There are tons of recipes and techniques for smoking turkeys. I would use proven recipes that win awards if I was cooking a holiday evening meal or for friends and family.

Smoking Turkeys - Slow Cook Turkey With Smoke On Any Grill

Hitch Mounted Grills - Bring the Barbecue With You

Posted by admin at 8:05 PM 0

The other day I was at my son's ball game. Towards the end of the game I noticed the delightful smell of someone's grill. At first I couldn't see where it was advent from but by the end of the game a crowd was convention around. Right there before my eyes was a gentleman cooking dozens of hot dogs for whatever who wanted one on a grill that was attached to the trailer hitch of his Suv.

Now, this wasn't some homemade pile of junk. This particular gas grill had a swing out frame and looked as high quality as the grill in my backyard. I was quite impressed. I had all the features of good solid backyard grill would have. It had a temperate gauge on the lid, two levels of grilling racks, dual burners, and an attached propane tank. All of this was mounted on a swing out style box frame that slid right into the trailer hitch on the back of the mans Suv.

Smoker Grill

I asked the man about his grill as I had never seen one before. He didn't say much. He just offered me a hot dog and smiled. This left a cool taste in my mouth. No pun intended. Clearly this guy was on to something that I think will catch on like wildfire. Think of all the different scenarios where this hitch mounted gas grill would come in handy. Sporting events, outdoor parties, camping trips, hiking trips, practically anywhere. All one would need would be this cool grill and cooler full of their popular marinated meats and you have a backyard barbecue on the go!

I was quite impressed with this invention. It's one of those "why didn't I think of that" kind of products. I'm sure you are likely to see them popping up all over the place in the advent months and years. It's too good of any idea and too solid of a stock for it not too.

Hitch Mounted Grills - Bring the Barbecue With You

Grilled Pan Steak Barbecue Recipe by the BBQ Pit Boys

Posted by admin at 7:55 PM 0

Grilled Pan Steak Barbecue Recipe by the BBQ Pit Boys Tube. Duration : 4.93 Mins.

Recently divorced? Then put an Ace up your sleeve. Check out this Barbeque Beef Pan Steak recipe done in one of the ex's fancy fry pan by the BBQ Pit Boys!

Keywords: bbq, steak, beef, barbeque, barbecue, pit, boys, grill, grilling, food, meat, cooking, cook, grilled, howto, how-to

TuckerCooker.com: How to season a Tucker Cooker Part 2

Posted by admin at 7:50 PM 0

TuckerCooker.com: How to season a Tucker Cooker Part 2 Video Clips. Duration : 1.58 Mins.

Just bought a new TUCKER COOKER from Tuckercooker.com. These videos show how I "seasoned" the grill. I'm a consumer, not a pro, and have never owned this type of grill before. Sharing my experiences...hope they help!

Keywords: BBQ, Tucker, Tuckercooker.com, grill, smoker, trailer, memphis, kcbs, smoke, tennessee

A Weber Grill Sale - So Many dissimilar Types - Which is Best For Me?

Posted by admin at 7:40 PM 0

In this record I will give you some advantages and disadvantages of each type, and also tell you where you can get some great deals in the Great Weber Grill Sale when you've decided on which one you are having.

Summer is on its way, so its time to replace the old grill and start setting plans for some marvelous barbecue parties. The problem is, do you buy the same type of grill as you had before, or is it worth investigating other types of grill, and their benefits? The option nowadays is bewildering, where to start?

Smoker Grill

Cost

Price depends on the style of grill and also the features you are finding for. The charcoal grill will be the bottom cost, small ones are very cheap, highlight rich ones a diminutive dearer. Don`t forget to contain the cost of lighter fuel and coals needed each time you use it.

Propane grills come next on the list, again don't forget to factor in the cost of gas.

Smokers come in just above Propane but cost can vary greatly with added features.

Natural Gas next, far more features available, also the cost of hooking up to your house supply, and therefore the lack of portability, should this be a requirement.

Multiple fuel grills. The most expensive, commonly the largest, as the name suggests they use one or a mixture of fuels. If you can master this one your Bbq will be the talk of the neighborhood.

Ease of Use

By far the easiest to use is the natural gas grill. No need to remember fuel on the way home, spur of the occasion Bbq`s are easy, also one of the easiest types to clean, no wood or charcoal residue to clean out.

Propane grills are next in line for ease of use. Similar features to natural gas, but propane tanks need to be carried to site and always kept available or no food!.

Charcoal and smoker grills are the least easy to use, but somehow seem to create the right atmosphere every time, this is real grilling! They do any way need their fuel carried to site, be it wood or charcoal, and it all has to be cleaned out after. Lighting can be a bit of a hassle, lighter fuel can taint the food, I prefer a chimney lighter, using newspaper, quick and easy - with no smell!

Think about how many citizen you need to feed, and how far the grill may need to be moved. If you have no need of a very large grill then you can save an awful lot of time in cleaning if you go for a smaller grille, big isn't always best.

Flavor, the all foremost question.

This is very much down to personel taste, but as a rule a charcoal or smoker grill will give a true "smoky" flavor. Smoker grills have an added advantage as you can change the taste of food by using distinct types of wood or chips.

Both types of gas grill will cook very nicely, again its down to personal option but the propane gives you the option of portability, a natural gas grill stays at home!

Space.

This is a major consideration, if you live in a city home or an apartment then a small transportable grill will be of most use, if space to store the grill is no concern then larger grills give more space to cook on, and more guests can be invited to your Bbq!

A Weber Grill Sale - So Many dissimilar Types - Which is Best For Me?

Trager Grill Smoker

Posted by admin at 7:35 PM 0

Trager Grill Smoker Tube. Duration : 3.18 Mins.

Un boxing and assembly / start up of a new Trager Juniour Grill

Tags: Trager, Bbq, Smoker, Food, Diy, Pit, Master, Low, And, Slow, Smoked, Meats, Smoke, Pistol, How, To, Grill

Kamado Cooking For Chicken

Posted by admin at 7:30 PM 0

If you're not well-known with a kamado it's a derivation of an ancient Chinese clay cooking pot that was later adapted by the Japanese (who named it Mushikamado) and it finally made it to the western world in the middle of the last century. Nowadays the clay has been supplanted by high carrying out ceramic, it still typically is fueled by charcoal but the versatility of the ceramic barbecue grill is pretty amazing. There's a collection of brands on the shop such as the Primo kamado and the Big Green Egg but it has to be said that trying to find a kamado ceramic barbecue in Europe is still a thankless task.

The kamado is so versatile in that you can use it as a grill, smoker or even as an oven. The temperatures you can reach make it possible to cook pizza and I also like to use mine to mimic the tandoor and it's great for chicken tikka and naan bread. For today any way I'm going to couple on the whole chicken and use my kamado as a smoker and a original oven.

Smoker Grill

Roast Chicken

A roast chicken dinner has to be one of my favorites and cooking the chicken in the kamado makes for a fantastically moist bird and what's more it couldn't be more simple. It's just a matter of heating the kamado up to the general roasting temperature of 180°C and applying the rule of 20 minutes per pound plus 20 minutes and you'll get it right first time and every time. Put a drip tray under the bird with about an inch of water in it for added moisture and for real tasty gravy.

Because you're cooking at a general roasting temperature you can also do your roast potatoes at the same time and just one final tip for the chicken:

Sprinkle the bird with salt and pepper before cooking to give a straightforward flavor and the salt with crisp up the skin. Stuff the cavity with 10 cloves of garlic.

Smoked Chicken

The kamado barbecue is the most prudent smoker that I've ever used. Mental back to the days of an offset bbq smoker and tending the coals every hour for real doesn't excite me and thankfully since I bought my Big Green Egg it's now become a thing of the past. The kamado has to be the most prudent outdoor cooker that I've ever used, load it up with charcoal and it will happily run at a "normal" smoking temperature for five or six hours without the need to tend it. Just keep your eye on the thermometer every hour or so and adjust the vents if appropriate.

All the flavor for smoked chicken has to come from the smoke because if you salt the bird then this will make it dry out. Feel free to season with a slight pepper and as an selection you can inject the bird with some olive oil and this will keep it super moist and add a slight flavor. For smoke, try bbq wood chips from a citrus fruit such as lemon, a subtle flavour for a subtle meat.

The cooking process for smoked chicken is pretty simple, just work on 60 minutes per pound of meat at 120°C and you'll be about right. To test whether it's done you can ether use a barbecue thermometer or simply skewer the chicken in the thigh and check that the juices run clear. Once cooked, put the bird aside to rest for 30 minutes, it will still cook and as the chicken cools, the juices will be sealed into the meat and this means that any leftovers will be great cold. Leftover chicken breast can be dry but not if you result this smoked chicken recipe.

Kamado Cooking For Chicken

read more “Kamado Cooking For Chicken”

Hamburger Recipes for the Barbeque Grill by the BBQ Pit Boys

Posted by admin at 7:25 PM 0

Hamburger Recipes for the Barbeque Grill by the BBQ Pit Boys Tube. Duration : 6.23 Mins.

In this classic YouTube video watch the BBQ Pit Boys prepare some Beef Chuck Hamburgers so juicy and full of flavor that this will no doubt become one of your favorite quick and easy grilling recipes. It's real easy to do with these basic tips and tricks! All you need for this classic burger recipe is some fresh Ground Chuck Beef, tomatoes, sweet onions, sliced cheese, bread rolls, and your favorite condiments. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

Tags: bbq, barbecue, recipes, grill, cooking, food, burgers, burger, recipe, hamburgers, beef, barbeque, cheeseburger, grilling, grilled, cook

Grilling Shish Kabobs in the Backyard

Posted by admin at 7:20 PM 0

Red meat is becoming more and more taboo. There are cholesterol issues and other questions of hormones and steroids that cows are given. Many habitancy are finding that pork is a great alternative to beef, and you can make a wide range of recipes with this versatile meat. One of the more beloved ways to prepare pork now is on the grill. Grills offer a lot of things to the daily cook like convenience, speed and great flavor. There are in effect thousands of dissimilar pork recipes you can cook out on the grill, but most habitancy only know of a few. Everybody knows about the pork Bbq ready on the slow smokers. It's some great food, no doubt, but I'm a little tired of it myself. I found a great method for pork shish kabobs and I can't stop making them.

I like to use pork over beef for a few reasons. For starters, it's cheaper in the stores. It's easier to handle, less fat, takes on flavors great and it cooks faster. All of these things make my pork shish kabobs easy to shop for and prepare. There's nothing complex about them at all. If you've never cooked on a grill before, you could scholar this recipe.

Smoker Grill

Pork Shish Kabobs:

The first thing we'll need to do is make a store run. A few of these ingredients you'll have at home, so just pick up what you don't have. You'll need to grab some pork. I advise picking up a whole loin or tenderloin. It's cheaper to buy it that way and it's very easy to cut up at home. You'll also need some wooden skewers, ketchup, sugar, soy sauce, ginger, garlic, a pineapple, a zucchini, 1/2 pound of medium sized mushrooms, 1/2 pound of small pearl onions, and 1 green pepper.

We want to cut the pork into 1-inch cubes and prepare the marinade for them. Join 1/2 cup of ketchup with 1/2 cup of sugar, 1/2 cup of soy sauce, 1 tablespoon each of freshly chopped garlic and ginger; salt and pepper to taste. Mix these ingredients well and place the cubed pork in and cover tightly, refrigerate overnight.

When you're ready to cook, begin chopping the rest of the ingredients. The pineapple, zucchini and bell pepper will need to be cut into 1-inch cubes. The mushrooms should be cleaned and stemmed and the onions should be peeled. Soak your skewers in some water for colse to 30 minutes so they won't burn on the grill. Beginning with your marinated pork, alternate ingredients on your skewer; pork, veggie, pork, veggie, etc.

When your skewers are complete, go out and start your grill. Turn the heat to medium and let it pre-heat for about 10 minutes. Make sure to oil your racks once hot and place the skewers on the racks. You will need to turn these about every 3 minutes. Make sure to use the tongs when turning. Even though that wooden deal with may look tempting to grab, it's in effect hot and will burn you speedily and easily. By the time your skewers have been turned colse to two faultless times, they should be done.

You can alternate whatever you want here. If you don't want the meat, then pre-slice and marinade all your vegetables and pineapple. If you don't want the veggies, then just cook the meat. It's completely up to you. This is a fast and tasty method that is incredibly simple.

Grilling Shish Kabobs in the Backyard

The Orion Cooker Makes Barbecue Fast

Posted by admin at 9:44 AM 0

Barbecue fans rejoice as the Orion Cooker sets them free from the "ball and chain" ensue of traditionally designed barbecue smokers. All things about this smoker is top notch and designed with the novice and expert in mind. The old saying of "low and slow" no longer applies to Bbq.

With former barbecue smokers you are constantly spending you whole day; regularly about ten or more hours making sure All things is just right. You spend your day tending the smoker, adding more wood, adding the charcoal, adjusting the heat to the right temperature, basting the meat, and agonizing over the point in the middle of done and overcooked.

Smoker Grill

The Orion Cooker's cooking process is easy and easy, using three cooking processes simultaneously: convection, steam and smoke (if you so desire). Once you have put in your meat, fish or poultry just put the cover on and fire it up. There is no need to check until the cooking time is up. You are not chained to this smoker, and the results, staggering fast every singular time!

This smoker uses 100% indirect heat that creates convection current. Utilizing convection current with steam and again optional smoke means no ifs ands or buts no cooking maintenance and drastically reduced cook times with fall off the bone perfection.

Look at some of these fast barbecue cooking times. A 20 pound turkey 2 hours and 15 minutes, that's just 7 minutes per pound. Smoke 6 racks of baby back ribs in 1 hour and 15 minutes. A 5 pound Boston Butt 3 hours and 30 minutes. Or if you're feeding an army, two, yes two 6-7 pound Boston Butts in 4 hours and 30 minutes. How about 2-3 pounds of salmon fillets in just 1 hour and 15 minutes. The speed is only rivaled by the tender, moist and juicy results.

The only thing best than moist tender barbecue is fast moist tender barbecue. So forget "low and slow" and constantly being chained to your former Bbq smoker. Enjoy your family, friends and your food next time you barbecue with the Orion Cooker.

The Orion Cooker Makes Barbecue Fast

Big Green Egg at American Legion

Posted by admin at 9:20 AM 0

Big Green Egg at American Legion Video Clips. Duration : 0.35 Mins.

Big Green Egg at American Legion

Tags: big, green, egg, grill, burning, smoker

The Char-Broil Smoker - The Advantages and Disadvantages

Posted by admin at 9:15 AM 0

Food cooked by smoking is quite healthy. It helps fish and meat to sustain their natural flavors as they are cooked by a heat that is indirect. There are several methods of smoking today. A tested and old formula is one where many pieces of wood are burnt. The heat that is given off cooks food that has been enclosed in a container. Water smokers powered by electricity have supplanted this old technique of smoking. These new appliances consist of water. When the water is heated, the steam that is produced cooks the food that has been enclosed in a container.

The Char-Broil smoker is an electricity powered water smoker. It has galvanic power of 1650 watts and this produces heat. Its cooking space is 380 quadrilateral inches; there is a water pan which ensures that the heat is evenly distributed.

Smoker Grill

Here are the advantages as well as the disadvantages of the Char-Broil Smoker:

The smoker is quite easy to use and can also be used as grill. It has been made from durable and tough materials, this gives is it a long life. The dial adjustments are also very favorable to use. The smoker can also be set to contribute the ideal humid environment just right for a barbeque. So using the Char Broil Smoker is not a problem.

The disadvantages are that assembling it is not very easy. It cannot be controlled thermostatically. The barrel's inside and its lid start showing signs of wear and tear in some weeks, the paint starts peeling off. Controlling the temperature is elementary and it is very similar to the electrically powered charcoal starter. The device does not have a very useful temperature meter and there are only three settings on the controls. Controlling the smoke is also a problem. Due to drippings, the meat can gain a burnt flavor and smell. Water drippings also cause quite a problem.

The device is equipped with a thermometer, but it is wholly useless. So an internal thermometer will have to be used. Smoke bafflers will also be quite helpful. You could try using tin foil in this case.

To conclude, what matters is that everyone has their own personal preferences. While some may find the smoker to be the ultimate device, others may prefer something else.

The Char-Broil Smoker - The Advantages and Disadvantages

Grill Accessories For Easy Grilling

Posted by admin at 9:10 AM 0

Grilling your food on an outdoor barbecue can be one of the easiest ways to cook food. But, without a few uncomplicated grill accessories, it can also be one of the most frustrating ways to cook food. Below are a few must-have accessories for your grill to make your backyard cookout a snap.

Grill

Smoker Grill

Of course, to grill food outdoors you need something to grill the food on. Most habitancy would agree that a charcoal grill produces better-tasting food. But, a gas grill is so much more convenient. If you have a gas grill, but want some of that charcoal-grilled flavor, you can add soaked flavored wood chips to a smoker box or foil pouch with holes and sit it directly over the flames.

Fire Starter

Although charcoal grills furnish incredible-tasting food, it can be a bit frustrating trying to light the coals. Most habitancy either use easy-lighting charcoal, or douse the charcoal with lighter fluid. What you have to remember is that you have to allow time for the lighter fluid to burn off before putting your food on the grill or your food could have an unpleasant lighter fluid taste.

An easy way to eliminate lighter fluid is to use either a grill chimney or electric charcoal starter. A grill chimney is one grill accessory you shouldn't be without. It's a metal container which allows you to light the briquettes outside of the grill with no fluid, and then change the briquettes to the grill when they're ready. an additional one option is an electric charcoal starter, which are like big prongs you plug in and stick in with your coals while inside the grill. The electric coil heats up the coals, starting them on fire. You do need to have an electrical outlet handy, but it works pretty well.

Grill Utensils

Resist the temptation to use your indoor utensils on your grill. Why? Because the handles are commonly shorter, thus forcing your hands over the flames and heat while you're turning your food items. You can commonly get an uncostly set of 3 or 4 utensils, which include a fork, spatula and tongs.

Grill Wok

Once you start using a gill wok, you'll be using it all the time. A grill wok is a large heavy-duty steel basket with holes on the bottom and sides, which sits on top of your grill grid. It's great for vegetables, shrimp, cut-up chicken, or a combination of meat and vegetables. It allows you to cook cut-up vegetables and meat without fear of the pieces falling through the grid.

Aluminum Foil

Aluminum foil is a must when you're cooking outdoors on the grill, so be sure to have abundance handy. Many outdoor cooks prepare a collection of grilled dishes using aluminum foil packets. And, aluminum foil can also be used to clean the grid. Just take a sheet of aluminum foil, crumple it into a ball and you can use it to scrape off food on the cooking grid. When using aluminum foil for cooking, do remember that food can stick to aluminum, so you may need to open the packets from time to time while cooking to stir the food nearby to preclude sticking.

Fire Extinguisher

Remember, you're cooking with fire. So, for security sake, it's good to have a small fire extinguisher handy just in case something happens and the fire gets out of hand. It's also good to corollary security rules while cooking outdoors, which means never cook with a fire outdoors if it's verily windy. And, never leave a fire unattended.

Grill Accessories For Easy Grilling

Mom's Birthday Surprise (9/18/09)

Posted by admin at 9:05 AM 0

Mom's Birthday Surprise (9/18/09) Tube. Duration : 2.63 Mins.

I didn't film anything today so this is what ended up being uploaded. My mom's bday is tomorrow, the 19th, so I went out and bought her the grill and I wanted to get her reaction on camera. Hope she enjoys it.

Keywords: flipshare, houston, la, chris, mom, carol, saxophone, saxophonelegend, grill, barbeque, bbq, pit, smoker, truck, garage, birthday, surprise

Standing Rib Roast with Chris Meikrantz @ Fireside Outdoor Kitchens & Grills

Posted by admin at 9:00 AM 0

Standing Rib Roast with Chris Meikrantz @ Fireside Outdoor Kitchens & Grills Tube. Duration : 1.33 Mins.

Equipment needed for this cook: Big Green Egg or any grill that can reach a searing temperature then hold temp stead but not breathing too much therefore loosing juices. Dizzy Pig "Raising the Steaks" rub Soapstone cooking griddle 14" V Rack Drip Pan (Put your potatoes in it the entire time to allow the drippings from the roast to season them) Platesetter for the Big Green Egg

Tags: The, Big, Green, Egg, Fireside, Outdoor, Cooking, Grills, Augusta, GA

So You Want To Be A Bbq Pro - Smoker Tips

Posted by admin at 8:20 AM 0

Some habitancy are perfectly satisfied with a small Weber kettle knock-off and a bag of Kingsford charcoal on the patio. They're happy grilling up a few burgers or hot dogs once in a while. Occasionally, they might even try to grill a steak or two over those ashy coals. While these folks may be able to turn out a good supper, they aren't curious in developing the skills of a Bbq pro. Smoker users, on the other hand, are often capable of creating restaurant-quality cuisine in the backyard. These at-home pitmasters have more farranging outdoor cooking repertoires and can transform roughly any cut of meat into an unforgettable dining experience.

What does it take to be a Bbq pro? Smoker option is a key component of separating oneself from the wiener-grilling pack. If you want to generate the very best Bbq, you need to have the right tools for the job and no tool is more foremost than a good smoker is.

Smoker Grill

What kind of smoker does it take to yield juicy meats worthy of a Bbq pro? Smoker options abound and choosing the right tool can be a challenge. Here are few things for which you should be looking when shopping for a grade-A smoker.

First, never compromise on quality. If there's one mark of the true Bbq professional, it's the fact that he or she owns a rock-solid smoker. Don't resolve for the cheap stuff. You want to spend in heavy-duty steel with industrial-grade construction. The best smokers come with lifetime guarantees. That's the kind of strength you'll want if you're serious about taking your "Q" to the next level.

Second, don't skimp on size. The mean home user may be able to get by with a small smoker capable of handling a mid-sized cut of brisket, but that's not big sufficient for a real Bbq pro. Smoker pits should be big sufficient to adapt a large spread. If you're able to turn out great meat, you'll always have a crowd ready to enjoy it, after all. Plus, whatever inspecting expert competition won't be able to march into a winner's circle with one of those small smokers in tow.

Third, you'll need to care for your grill the right way if you want to qualify as a Bbq pro. Smoker care starts on the first day you bring your unit home. That's when you'll need to cure the unit. It extends throughout the rest of the smoker's life and includes replacing worn parts, properly cleaning the unit and treating any developing rust issues before they generate permanent damage.

If you can find a top-quality smoker of sufficient size and are willing to make a commitment to its upkeep, you'll be well on your way to becoming a true master of the pit.

So You Want To Be A Bbq Pro - Smoker Tips

Outdoor Bbq Grills - Advantages and Disadvantages of Using Outdoor Bbq Grills

Posted by admin at 7:36 AM 0

Outdoor Bbq grill is an activity that most family loves to perform. The gas and charcoal grills are racing closely in sales in the market. Each kind has its own advantages and disadvantages that some families can't determine which one they are going to have and regularly end up having both.

Market sales record shows that gas grills whooped up to 60 percent being sold, charcoal grills sold practically 33 percent and the remaining 7 percent goes to electric grills. No matter what the record has shown, it is best to check out the benefits you can get before buying one.

Smoker Grill

Consider the following advantages and disadvantages of outdoor Bbq grill type.

The gas grill is notable to be more convenient for new grillers. It heats up quicker than the charcoal grill. It is not messy and lets you enjoy the essence of having fun with family. And the only disadvantage you can get is the cost of gas refill and the price to buy it.

The charcoal grill on the other hand is familiar to yield finger-licking barbecues. For expert grillers using charcoal is the cheapest and easiest way because they knew how to control the quantity of charcoal to put in the grills. For new grillers it is a pain because it is messy and they can't determine when the barbecue is cooked properly.

Charcoal grill is not eco-friendly but you can buy a chimney starter to light up your coals and eliminate unwanted fumes for less than . If you cannot select in the middle of the two, there are newly introduced hybrid grills to consider. It is called as charcoal-gas grill because it has a propane tank and a coal frill.

And the electric grill is handy not messy however costly to buy and to use. It does not originate fumes same as the charcoal and it does not originate big fire same as the gas grill. And if you are a new griller, you can still cook barbecue as exquisite as the expert one.

The last thing you need to reconsider is the size of your backyard. For bigger sized backyard any kind of grill is suitable. Only thing you need to reconsider is your allocation and which one suits you best for your best outdoor Bbq grill experience. And for smaller plots, the charcoal grill is advisable. You can select the right size that will fit on your backyard without catching any structure that can originate fire. You can also use electric starter to light up your coal to avoid big flame.

Outdoor Bbq Grills - Advantages and Disadvantages of Using Outdoor Bbq Grills

How to Barbecue Using Your Grill

Posted by admin at 5:40 AM 0

Unless you only cook using a microwave, you most likely have most, if not all of the equipment you need to start barbecuing. It isn't something so mysterious that you need highly specialized tooling to give it a shot.

If you do end up becoming well passionate about barbecuing, there's no end to your options for upgrading and addition your tool kit, with what is already ready and with an ever growing market, with new items showing up approximately every day.

Smoker Grill

However, you should start small.

Even though an ultra fancy, high end smoker looks great and comes with bells and whistles that leave you in awe, some of world's best barbecue comes off a homemade barrel smoker, the perfect opposite of modern, high tech equipment. With a solid understanding of barbecue concepts, you can make it work regardless of your equipment's circumstances.

Choosing A Smoker

Long ago, citizen used to smoke meat in a pit that the dug. So you don't need to spend a lot of money on the equipment. Using less high-priced options might need you to work a little harder and keep a closer watch on the temperature to make sure it remains steady.

By no means does that mean that you can't make great barbecue, so don't be shy. A charcoal grill can be an adequate make-shift smoker.

Here are some ideas about how you can use varied equipment for barbecuing and some of their pros and cons.

Barbecuing Using A Charcoal Grill

You can get a feel of barbecuing using a charcoal grill as a smoker. If you enjoy smoking, you would probably like to upgrade and a large kettle grill with a lid would be a good place to start.

The significant variation in the middle of grilling and barbecuing is that when you are grilling, you cook directly over the heat source, while barbecue doesn't directly use the heat source. In order to barbecue using a grill, follow these instructions:

1. Prepare your heat source.

With a chimney starter, light the charcoal.

2. Add the charcoal to the kettle.

Once the charcoal has been heated, heap the hot charcoal onto only one side of the kettle's bottom grate. On the other side, leave space for the meat.

3. Add wood onto the charcoal.

Take soaked wood chunks or wood chips packed in an aluminum-foil packet and put it directly onto the coals.

4. Get ready to cook.

Place the top grate onto the kettle and heat it up for a few minutes.

5. Thought about put meat on the grate.

Put the meat on the side of the grill, opposite the charcoal.

6. Close the lid to smoke the meat.

Make sure that the vents or intake are partially open to keep oxygen spellbinding over the charcoal and to allow the heat to circulate throughout the grill. Draw heat and smoke toward the meat by adjusting the upper vent or exhaust, so that it is above the meat and opposite the fire.

Keep track of the temperature with a candy thermometer by inserting it into the vent on the grill's lid. (Make sure the vent is positioned such that it is directly over the food being cooked so read the temperature of the area that you're the most involved about.) To increase the heat, open the vents farther and to decrease the heat, narrow the vents. You can add more charcoal to increase the heat by a few degrees.

Since the heat is only generated on one side of the grill, you'll have to stir nearby the meat normally to allow for the separate pieces to have about the same exposure to the charcoal. This helps cook your meat more uniformly.

How to Barbecue Using Your Grill

Viking Smoker Grill - Getting A New Grill

Posted by admin at 5:39 AM 0

I think we have all bought an item or items on impulse and have probably regretted that moment. When buying a grill you need to give it some thought. The Viking smoker grill is a little expensive but built to better standards and quality that should last. This is something that you shouldn't skimp on. The cheaper smoker grills are not built to the same standards. With a Viking smoker grill will last and you will get plenty of fun and enjoyment from its use.

One other advantage of purchasing a Viking smoker grill is it has a regulator. Sure other cheaper smoker grills have regulators but with the Viking smoker grill the advantage is that the regulator is adjustable and more flexible. With the Viking smoker grill all you need to do is set the regulator at the level of heat you want and just make the occasional trip back to check on how your food is cooking. Where as with other smoker grills you or some one need to keep a constant eye on the cooking food.

Smoker Grill

The invent of the Viking smoker grill is such that it produces healthy and fresh smoke at all times. This will make your food taste exciting.

Before cleaning your Viking smoker grill allow it to completely cool down before you remove the cooking grates. Never attempt to pour water on the hot grill grates. This is a sure way to damage and shorten the life of the grates. Also don't wait a day or two to clean the grates. The dirt and food residues in the grill could come to be quite nasty.

Since the grates have cooled down, remove them and place them into soapy water for a while. Soaking in soapy water will soften and loosen any hard grim and burnt on food particles that may be attached to the grate. Using a stiff wire brush gradually remove any loose, built up food and grime from the grates and allow to air-dry.

With the Viking smoker grill we should also clean the smoker burners. On a charcoal grill remove the coal grates and brush the inside. When clean the grass grill burners you need to remove the lava rocks, briquettes and or the metal flame burner. These can also be washed in soapy water, but make sure the are rinsed completely and leave the burners to air-dry before putting all the parts together.

Before packing your Viking smoker grill away you may reconsider heating the smoker grill for 5 minutes. This will ensure all parts are dry before the Viking smoker grill is stored. This will kill any bacteria that may grow if the smoker grill was stored while the parts where still wet or damp.

Viking Smoker Grill - Getting A New Grill

Guaranteed perfect Thanksgiving Turkey method

Posted by admin at 6:08 PM 0

In my house it's all the time down to me to cook the turkey for Thanksgiving or Christmas and every year I read a pail load of recipe books and everyone says something different. My biggest complaint is that most of the voices of authority for former cooking out there all the time overdo it and the breast is dry however there is a way to keep the turkey moist - indirect cooking on a barbecue smoker.

The principle of indirect cooking is essentially a slow roasting process which guarantees a tender corollary over a water bath that guarantees a moist result. When you think about it it's pretty logical.

Smoker Grill

The definition of indirect cooking is where the heat is not directly applied to the turkey as opposed to a barbecue grill where the turkey is seared directly over the charcoal grill.

If a direct barbecue grill is however your thing then you'll be good going for turkey smoker grill recipes and pick some sliced breast.

You may be able to get away with a large kettle barbecue but essentially an offset smoker or a kamado barbecue such as a Big Green Egg is ideal. So medium coals, indirect heat, drip tray in the lowest with a concentrate of tablespoons of water and off we go.

The seasoning is pretty simple, just sprinkle with salt and pepper and have some oil & butter mix on hand to start the basting process. Melt 100g / 4 oz of butter in a pot and add a tablespoon of oil - this baste will give all the flavour of the butter without burning it. In expanding I like to part the skin from the flesh by gradually sliding my hand up from the neck and smear some butter up there but if you do fancy trying this, do be gentle so that you don't break the skin.

Go for a relatively small bird nearby 9 - 12 lbs (5 or 6kg), season and baste and then place breast side up on the Bbq smoker. It may be indispensable to use foil to shield the sides but that legitimately depends on your barbecue. Cover and baste every 30 minutes or so with the butter / oil mix and 3½ hours later, voila! You should have the excellent Thanksgiving barbecue turkey.

Test it with a skewer for clear running juice or a use a thermometer and look for an internal temperature of 165 °F and if it needs other 30 minutes then so be it.

Guaranteed perfect Thanksgiving Turkey method

Pages

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Smoker Grill

Blog Archive

About Me

Labels