Free Tips For a Successful Barbecue

Choosing your Barbecue
There are two types of barbecue to consider, traditional charcoal barbecues and gas powered barbecues. The type you choose will, of course, depend on your budget and preferences. Charcoal barbecues are cheaper to buy than gas barbecues but tend to be more expensive to run. In addition, if you are concerned about the environment you should only use charcoal from sustainable sources and this might be hard to find. Almost all the charcoal sold, estimated to be over 97%, is from non-sustainable sources such as tropical rainforests.
Charcoal barbecues are simpler in construction than gas barbecues as all that is really needed is a vented metal bowl to hold the charcoal and a rack for the food. They are harder to light than gas barbecues but for many people that is part of the fun! Many people also enjoy the smell and general ambience of a traditional charcoal barbecue. Charcoal barbecues are small and portable and very suitable for taking on camping trips.



Gas barbecues are more expensive to buy but are very easy to light and come with a range of features to make cooking easy and fun. They may have multiple burners that are easy to control and side burners for other dishes, such as pasta or rice dishes that need to be boiled rather than grilled. They are also bulkier than charcoal barbecues and less easy to store.
Barbecue Tips
* Charcoal is ready to be used when it glows red inside and is ash grey outside.
* Place food on a hot rack in the center of the grill. It will stick at first then become looser when the food is seared.
* Slow cooking food should be seared on the hottest part of the grill then moved to the edges or the rack raised to cook slowly and thoroughly all the way through. Slow cooking food includes meats and poultry.
* Fast cooking foods should be seared and cooked in the hottest part of the grill. fast cooking foods include fish and vegetables.
* Regularly turn the food and ensure it is thoroughly cooked all the way through before you serve it.
Flavouring
When food is cooking on the grill, juices drip onto the hot charcoal and the smoke released gives the food the characteristic smoky, barbecue flavor. In order to enhance the flavor marinades are usually used to imbue flavor into the food and also to coat the food so that the marinade caramelises in the heat and adds to the flavor. Marinades were traditionally used to tenderise the meat and marinades which contain acidic juices such as lime juice, wine or yoghurt break down the meat proteins. Oils are also used in a marinade to keep the food moist during grilling. Marinades for fish and vegetables do not need tenderisers.
Safety
Always keep children and pets away from barbecues and have a bucket of sand handy just in case you need to quench the barbecue in an emergency.
The main consideration when grilling food on a barbecue is to avoid any chance of food poisoning. This can occur from allowing frozen food to defrost at room temperature when bacteria can grow on the outer, defrosted parts of the food while the rest is still frozen. Always defrost completely in a refrigerator before using. Never leave cooked or partially cooked food at room temperature as bacteria can double in number in as little as thirty minutes on a warm summer day.
Poultry can contain salmonella and campylobacter and meats can contain E Coli. Contamination can easily be transferred from uncooked food to cooked food by direct contact or by using utensils first on the uncooked food then on the cooked food. Never use the same utensils or working surfaces for both.
Safety Points
* Defrost all frozen poultry, meat and fish in a microwave (fast) or a refrigerator (slowly)* Never place raw food next to cooked food or use the same work surfaces or utensils.* Thoroughly defrost all food before grilling and check to ensure that it is cooked all the way through before serving.

Free Cooking Chicken Tips - Juicy, Moist, and Tender Chicken Breasts

Before we begin, do you know why does chicken have to be thoroughly cooked, while steaks can be served rare or medium rare? The answer lies in the physiology of the chicken. The meat is less dense than beef, which allows bacteria to travel throughout the muscle. And the way chicken is processed spreads bacteria. Finally, a chicken's skin is deeply crenellated, and removing the feathers forces bacteria into the crevices and into the meat. For more details go to: www.bread-bakers-assistant.com so cook the chicken to a safe internal temperature and your food will always be safe. So buy yourself a reliable meat thermometer and get ready to always make moist, tender, and juicy boneless, skinless chicken breasts.
Any of these methods will result in juicy, moist, and tender chicken breasts. Follow the instructions carefully with a meat thermometer in your hand and you will always have success.
You can season the chicken with lots of ingredients in these cooking methods.

Brining Brining pulls water into the chicken flesh and helps flavor it too. To brine boneless, skinless chicken breasts, use a large bowl and mix 4 cups of water with 3 Tbsp. of salt and 2 Tbsp. of sugar, if desired, and stir until the salt and sugar dissolves. Add the thawed chicken breasts to this mixture, cover, and refrigerate for one hour. When ready to cook, remove the chicken from the brine, rinse under cold running water, and cook according to one of the following methods.
You can brine frozen breasts as well. Mix up the brine solution and add the frozen boneless skinless breasts. Place in the refrigerator, covered, and let stand overnight until the chicken thaws. Rinse well under cold running water, pat dry, and cook.
Poaching To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.
Microwave It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. For help visit: www.tailgating-recipe.com Check the chicken, and then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.
Crock-pot The crock-pot is a wonderful way to cook chicken as long as it is not overcooked. For fresh chicken breasts, stack the chicken in the crock-pot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crock-pot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.
Sautaeing This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.
Pressure cooker This is a moist heat method of cooking. Add thawed chicken breasts to the cooker add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.

Free Guides on Weber Grills

Looking for Weber grills? Then you’ve come to the right place.
It seems everyone is looking for Weber grills no matter what time of the year it is.
When most people think of cooking out on the grill, the first brand that comes to mind is Weber grills. Weber is the largest and most famous grill company in North America. With gas grills, charcoal grills, gas/charcoal combo grills, indoor grills, outdoor grills, smokers, and numerous grilling accessories you can’t go wrong with the Weber brand.



Weber grills are considered to have the best quality in the business. It doesn’t matter if you’re grilling your favorite meats such as brats, burgers, hot dogs, chicken or steak or if you’re grilling vegetables, potatoes, or kabobs you can find the Weber grill to fit your needs.
Make sure to check out the cool Weber grill lights, too. They attach to your grills handle to give you all of the light you need to grill out at night. They even have a tilt sensor so they turn on and off automatically when you open and close your grill!
So, if you’re looking to buy Weber grills, go ahead and treat yourself and everyone you cook for. You won’t regret it. Happy grilling!

Mangal Israeli Style Barbecue

Mangal – this Israeli-style grilling is what identifies a citizen of Israel from rest of the world. The name Mangal comes from a kind of indoor heater, which was available during the 20th century. However, western-type stoves replaced this later. In fact, Israelis are taught the Mangal art of barbecuing in form of a crash course for a better understanding of the Turkish and Israeli form of barbeque culture.
The connection between Mangal and barbeque
The word Mangal is a Hebrew derivation. The word however, has a religious significance for the Jews; anything close to fire is pious and spiritual. From the Israeli point of view, this special art of barbequing or ‘food on fire’ involves a tiny portable grill ignited with charcoal.
The significance of this special barbeque from Israel and Turkey
Barbequing has become an integral part of Independence Day celebration for the Israelis. This special moment is celebrated through the enjoyment of having several barbeque cuisines along with songs, celebrations and festivals.



The art of barbequing Mangal
If you are interested to learn this particular art of barbequing then you must have the ability to identify the right sort of charcoal. New comers are first taught how to light the charcoal using a single drop of flammable liquid. The next step is to prepare a fan by folding a single piece of cardboard into two and using it like a fan to give the fire a proper and perfect lift. They would also be taught how to prepare the meat without getting it stuck to the grill. For this, one needs to rub the grill with a piece of oil-covered onion.
There is good news for the vegetarians too. This form of Turkey and Israel barbequing involves vegetables too. As a concluding part to this process of barbequing, it is necessary to extinguish the charcoal in the correct way so that it can be preserved for the next significant meal.
Turkish Mangal
Turkish Mangalian barbeque has a close resemblance with South African braai. Countries, which love to follow Mangalian barbeque cuisine, include Iraq, Israel, Turkey and several countries in Levant. Apart from food, Mangal resembles a social get together where friends, families and associates get connected to be a part of the celebration. This barbeque get together is specially held in places like personal gardens or picnic areas. It is a way to make the guests feel warm and comfortable.
Items included in this festive meal
This barbeque menu includes meal along with grilled vegetables, different varieties of meatballs generally referred to as kofte, wings of grilled chicken, chicken breasts and offal. Salads and other cold foods too, form a part of this barbeque. Drinks include Salgam or ayran with other alcoholic varieties.
How is a Mangal celebrated
This special barbeque occasion calls for social celebrations during which Israeli families spread out all over the park around long folding tables. All sorts of arrangements are made for utmost comfort and relaxation.

The Truth about BBQ Sauce

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.



Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.
Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.
Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.
Finally, there are the ‘Texas’ barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

Barbeque Techniques: Two Methods to Consider

When it comes to barbequing, there are two main schools of thought for the techniques that you can use.
The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.
If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.
As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

BBQ Ideas

No matter who you are or where you're from, there is nothing better than a backyard BBQ. Or a beach BBQ. Or a State Park BBQ. Or a BBQ in someone else's backyard. Hey, they're just plain fun. Here are some great BBQ ideas for your next get-together.
Hot Wings:

These spicy little suckers are one of the best BBQ ideas ever. Nothing says, "Eatin' in the yard," like hot wings. Here's how to make up a bunch of these yummy appetizers that your crowd will really love.
What You'll Need:
• About 20 chicken wings• Olive Oil • ½ cup of Ketchup• 2 tablespoons of brown sugar • ¼ a cup of balsamic vinegar • 4 teaspoons of garlic powder• 3 teaspoons of Tabasco Sauce• 2 teaspoons of mustard – you can use plain or Dijon• 4 teaspoons of Worcestershire• 2 teaspoons each of Paprika and Chili powder
What You Do:
You want to combine all of the ingredients except for the Olive Oil and the chicken. Place them all into a large mixing bowl and stir until they are thoroughly blended.
Rinse and dry the wings, and place them into a large Ziploc bag or a container with a lid. Place the mixture into the bag and shake until all of the wings are coated.
Put this in the fridge for around 4 to 6 hours. One of the greatest BBQ ideas is to start 'get together' foods like this the night before. Then they can sit in the fridge and soak up the goodness.

You want to get the grill nice and hot, and then take the wings out and throw the marinade away. Brush or spray the wings with the Olive Oil, and sear those babies on medium high heat for, oh, around 4 to 6 minutes.
After that, move them to an area of the grill where they can cook on indirect medium heat for around 8 minutes. You want to check and make sure that there is no pink remaining. This recipe makes around 6 servings. Enjoy!