Charcoal Barbecue Grills

Charcoal barbecue grills are fueled by burning charcoal. Either charcoal briquets or all-natural lump charcoal can be used, and there is in fact some debate among enthusiasts as to which is better. The advanTAGe of briquets is that they are usually uniform in size and burn consistently. On the other hand, advocates of all-natural lump charcoal, claim that it produces a subtle smoky aroma that improves the taste of the Food.

There are in fact quite a wide variety of charcoal barbecue grills that you can get.

The most common types are:

- Brazier - A charcoal pan made from sheet metal, usually on legs, with a wire Cooking grid. The grid may be moved up and down to control the amount of heating.

- Hibachi - Similar in design to a brazier, but made from sheet steel or cast iron, and with two independent Cooking grids. As with a brazier grill, heating is generally controlled by moving the grids up and down, although some hibachi grills do also have a venting system.

- Kettle - A design based on a hemispherical ball with a lid - the original kettle grill was created in 1951 by George A. Stephen, Sr., by sawing a metal buoy in half and adding a dome-shaped lid. Kettle grills contain a Cooking grid and a charcoal grid, between which the charcoal is placed, and also incorporate a venting system and legs, as well as coming with a lid. Additionally some kettle designs also include an ash-catching tray, and wheels.

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The Best Way to Barbecue Fish

When coming to barbecue Fish, there is a general fear that all the Fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book. More importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed Fish, just right? How do you prevent your fish from sticking to the grill and falling apart?

The primary reason why Food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the Food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole Cooking process.

Secondly, you need to ensure that your grill is clean. Often Food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.

Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don't over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.

Flipping your fish is like Cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recomMended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.

So far, cooking time has been Mentioned a number of times but how long is that, unfortunately this one of those 'how long is a piece of string' question - it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.

Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.

A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advanTAGes of these are that you can flip the enTire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.

Recipe of the Day - Barbecue Snapper with Chutney and Parsley

Serve

1. 2 People

Ingredients

1. 1 x 3/4 kg of Snapper whole

2. 1 Cup of freshly chopped Parsley

3. 2 Tspn Apricot & Date Chutney

4. Juice from half a lemon

5. 4 Tspn of Macadamia Oil

6. Salt & Pepper to taste

7. Aluminum foil for wrapping

Method

1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.

2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.

3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.

4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.

5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.

6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.

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How to BBQ a Perfect Steak on a Gas Grill

A nice, tender and juicy steak makes everyone's mouth drool. However, getting that perfect steak on the backyard gas BBQ grill is not always as easy. However, you can learn how to make a great steak every time by applying a few basic tips.

Start with the Grill

How the person wants the steak will determine the settings on the grill. Change the settings for the steak and Watch them come out perfect.

Rare - The ultimate way to cook a steak. You need to turn the grill up to full blast on both sides. You need it to sear the steak on the outside quickly and keep the inside nice and cool. Medium Rare to Medium - Turn one side of the grill to medium and the other side to hot. Well - This is the death of the juicy steak but if you must cook it well done, then turn both sides to medium.

Don't Grill Cold Meat

Don't ever take your steak from the fridge and throw it out on the grill. Steaks need to be cooked at room temperature. Plus, this gives you time to properly season your steak. That is, if you are using a dry rub. If you use a marinade, then you will need to set out the steak ahead of time so it can warm up.

Testing for Doneness

You can do the finger method or you can (gasp) cut the meat to check it. However, the only 100% foolproof way of testing for doneness and maintaining the integrity of the steak is with an instant read thermoMeter.

Rare - 140 Medium Rare - 150 Medium - 150 Medium Well - 165 Well Done - (shiver at the thought) 180

The real trick is taking the steak off 5 degrees lower than the doneness scale. This is because you want your steak to sit a few minutes before cutting it open. If you don't then all the nice juices will run out. In this time, your meat will cook the extra five degrees.

Adding Perfect Grill Marks

Picture your steak like a yield sign, which is how many are shaped. The bottom point should be placed on the grill in the 1 o'clock position for 90 seconds. Then you turn your steak to the 5 o'clock position and wait for it to show signs of turning (blood will start seeping up). Flip it over one time and cook it the rest of the way.

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Homemade BBQ Sauce Recipes

What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don't just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out Party will love.

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