5 Great Websites for Grill Recipes

You have found the perfect grill, selected the tools you want to use when grilling and chosen a reason to fire up your new grill. The new burning question on your mind is ?What should I cook?? There are many, many websites on the internet that have barbeque recipes and searching through all of them is time consuming. Listed below are five fantastic websites that you will find yourself going to time and time again for culinary inspiration. Peruse the sites yourself and add them to your favorites. You will not be sorry that you did.

1.www.foodnetwork.com

This particular website has a specific tab located at the top of the home page that concerns all things grilling related. Alton Brown offers a crash course on barbeque basics, including a video called ?How to Grill Like a Pro.? If you are already familiar with the basic aspects of cooking on a grill, you can skip that part and head right to Bobby Flay?s section that includes his ten best recipes. The website includes different toppings for hotdogs and choosing vegetables that are in season to keep your meals fresh and interesting. If you are tired of the same old pasta salads that you have been making for years, the site offers 100 pasta salad recipes as well. Food Network?s site is full of fun and inspirational techniques and recipes to keep you grilling all year long.

2.www.womansday.com

There is a tab at the top of the homepage that is labeled ?Food and Recipes? If you click on this tab, you will be brought to a page that has a search box for the recipes. Typing ?Grill? into the search section yields 78 results. The recipes include everything from chicken to grilled banana splits. This is a versatile site that is user friendly.

3.www.goodhousekeeping.com

At the upper right hand side of this site there is a search engine. You can choose to search the whole site or simply the recipes by clicking on the recipes tab over the search box. Simply typing the word ?barbeque? into the search field yielded 584 recipes. Paula Deen has recipes on the website as well as the Barefoot Contessa. There is also an advanced search option that allows the user to select the different ingredients that they want to use. For example, clicking on the boxes for ?beef?, ?all vegetables? and burgers brings up 19 results to choose from. This is a great way to use what you already have to prepare a fun meal.

4.www.bbqrecipesecrets.com

This website is run by ?Barbeque Bob? Quinn and is brimming with information on all things barbeque. There are sauce recipes, food recipes, articles and videos. This is a fantastic page and includes recipes such as a tomato less barbeque sauce, barbequed duck and many other inventive and interesting recipes.

5.www.recipes.com

This is a recipe search engine that will direct you to many other sites online. They are sponsored websites so the results of the search word ?grilling? will bring you to sites such as Hebrew National and Kraft as well as specific websites devoted to grilling. This is a great site to use to add to your recipe collection, but to find what you want may take some time due to having so many choices of links to explore.

Wherever you begin your search for the perfect barbeque recipes, you will definitely find a plethora of options on any of these five sites. The most difficult part will be which technique to try first.

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Hungarian Beef Goulash

Goulash is a well-known dish from Hungary. In Hungary, where the dish is known as "gulyás" or "gulyásleves", goulash was traditionally eaten by cattlemen and cowherds working on the Great Hungarian Plain (which lies partly in southern and eastern Hungary, but also extends into several neighbouring countries). Of course, cattlemen could not carry large amounts of cooking equipment or ingredients with them, and so the dish was generally prepared with items that they had to hand
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If you have only ever eaten North American versions of goulash, you may be surprised at the taste of the Hungarian version of the dish. In North America, goulash is generally prepared as a kind of stew, with lots of tomatoes, only a modest amount of herbs and spices, and often made using hamburger meat. This results in a dish that is mild, a comfort food, and which is easy and quick to prepare. American goulash often ends up resembling an Italian pasta dish, especially since it is frequently served with noodles or macaroni.
Hungarian goulash is prepared as a soup, although by the end of the cooking process it actually has a very thick texture. Beef shin, shank or shoulder is cut into chunks, seasoned, paprika added, and then meat is browned. Chopped onions, and then water or stock is added. This is left to slowly simmer in a cauldron (known in Hungarian as a "bográc"). Other ingredients that may be added include a little tomatoes, hot pepper, chopped potatoes, herbs, and perhaps a little vinegar or white wine.

Turkey Breast

Internal temperature is an important issue when preparing turkey breast. All the experienced chefs and informative cookbooks will give you their best guess for the perfect turkey breast cooking time. It all depends on the weight. One way to be certain that the roasting is done is a meat thermometer. Check the meat regularly to see if the internal temperature has reached 170 degrees Fahrenheit. Not only will you insure that your food is safe to eat, but it will be moist and tender.

Today there are so many innovative ways to prepare turkey breasts. Can you believe deep frying them in a specially designed cooker? The most common method though is to use a shallow roasting pan for the getting the best results every time. However, the turkey breast is usually served without stuffing, although some people will stuff larger portions. An 8-pound turkey is ideal for stuffing with your favorite recipe of herbs and spices. For a 2 or 3-pound turkey breast cook it for one to two hours at 325 degrees Fahrenheit. With a 4 to 6 pound turkey breast, cook 2 and 1/2 hours to 3. An eight pound turkey should be cooked for up to three and a half hours to four.
Turkey breast can become a healthful staple of your diet! Don't get bored; add a little zing to a recipe. For example, make a sandwich by taking some jalapeno paste, lime and orange juice, garlic and onion paste as a marinade. Roast your turkey breast, shred or slice it and add it to your favorite bread for a tasty and healthy lunch. If you really feel adventurous and want to feel like it is Thanksgiving again, make a sandwich with some cranberry sauce!
Cooking a turkey breast is actually pretty simple once you get all the tricks to it. Here are some practical tips that will insure your cooking session goes more smoothly.
First tip is always plan everything. It is important when cooking turkey breasts, especially if it is frozen, it can take up to three days to defrost, especially if is it a large one. Make sure you defrost it safely in a refrigerator, planning ahead for the meat to be be ready to prepare when you need it. In an emergency, you can defrost smaller turkey breasts in a microwave. If it is available outside of the holiday season, a fresh turkey can be prepared immediately. Don't hesitate to ask your butcher or grocer to order you one. If you don't have time on your side, buy an already smoked breast, it will be fully cooked when you purchase it. Simply heat it up and serve, how much easier can you get?
Second tip is to always check doneness with a meat thermometer. Different sized turkey breasts take different amounts of time to cook. The guidelines vary, just like everyone's oven. Your best insurance to be certain the meat is done is to use a meat thermometer. Even if it is equipped with the magic pop-up device. Do not remove from oven until the internal temperature is at least 165 degrees Fahrenheit, placing the thermometer in the thickest part of the breast.
Third tip, don't stuff it! The stuffing inside of a turkey tastes different because it gets saturated in the turkey fat. It is best to avoid this because it is very unhealthy with all the fat and the possible risk of bacterial contamination of the cooking inside the turkey. Instead of stuffing, try putting aromatic vegetables or some sliced oranges and lemons. Discard them after cooking and enjoy the flavor!
Fourth tip, Throw away that baster, place your turkey in a cooking bag! It will trap all juices and insure a moister turkey breast. It is easier and more efficient and clean up is a dream.
Final tip, Let it rest! When you bring your turkey breast out of the oven, let it sit for 20- 30 minutes. It will continue to cook, so letting it set will give it time to finish and it will settle and provide a moist, juicy meal.

How to Prepare a Charcoal Grill Fire

So you're planning on doing some grilling, huh? Well remember, it's all about the heat, and building your charcoal fire is more than just dumping in the charcoal and dousing them with lighter fluid. This may be how many people do it, but do it that way and you'll probably end up with burned burgers or raw chicken.
Even heat is the key to great grilling. The only time you should have any variation in heat is when you plan for it. If you evenly distribute the coals you can minimize any variation and get good, even grilling. This is very important when you are cooking a large amount of food on the grill. If you just dump your coals in randomly you will have hot and cool spots.
As a general rule of thumb, plan on using about 30 charcoal briquettes to cook 1 pound of meat. You want to make sure that you have enough briquettes to cover the grill's pan in a single layer and extending out about 2" beyond the area of the food on the grill. The first step is to place the briquettes in the grill's pan to determine the quantity and then stack them up in a rough pyramid shape to light. Soak the briquettes with approximately 1/2 cup of lighter fluid, and let set for a few minutes before lighting.
After the coals have begun to burn and ash starts to form (usually around 15-20 minutes), you will then need to arrange them with long handled tongs into a single layer keeping the coals tight together. This will provide you with an even, direct heating surface all ready to go for whatever meat you're in the mood for.
The indirect heating method is an alternative to cooking your food directly over the heating area. The simplest way to do this is to put all the coals on one side of the grill and no coals on the other side. On a gas grill this is equivalent to turning the burner on one side on and leaving the other off, but with a charcoal grill you can do even more than that. If you are using a kettle style grill, you can use a method know as "The Ring of Fire". All that is required for this method is to push the coals to the outside of the coal grate leaving the middle empty after the coals are hot. This gives you an even heat around the entire grill and a good indirect cooking space.
To add a little something extra to your food, you might want to consider using slow burning hardwood chips in your coal fire to infuse your meat with a smoky flavor. All you'll need to do is add a few pieces of the hardwood chips to your coals. To make things a little simpler, you could even pick up some charcoal briquettes that are manufactured with hardwood chips built right in.