The advantage of lump charcoal is that it burns hot and slow and has no extra chemicals.  You only need to use half as much charcoal as other types.  The disadvantage is that it comes an irregular chunks and has to be broken into uniform pieces before using it.  Lump charcoal can also throw sparks.

Standard briquettes

Standard briquettes are much easier and safer to use than lump charcoal but they have a chemical base that you must burn off which can take some time, up to 15 or 20 minutes.

Instant lighting briquettes

Instant briquettes start quickly and very convenient to use but they cost much more than other briquettes and can give a chemical flavor to your food.

Wood chips and chunks

Wood chips can give a wonderful smoky flavor to your foods.  They take a little bit of preparation, since they must be soaked in water for about 30 minutes prior to putting them on lighted charcoal.

Propane gas

Propane gas is very convenient and very inexpensive and provides instant heat.  It may provide less fifth and flavor to your food, though this may not be very obvious.

If you use charcoal they should be stored in tightly covered containers because they will absorb moisture from the air.  Moisture will make them harder to start.

Strong scented woods, like mesquite, hickory, maple, or oak can actually give a flavor to your food.  Milder types of woods will add just a smoky quality.

What type of fuel should I use? is a post from: Outdoor Cooking Magic

Just make sure that you don't move the barbecue indoors, even in the garage.  Grills need lots of fresh air and you don't want to send to much carbon monoxide into your home or risk the chance of a fire.

See Winter is BBQ Time for more winter barbecuing tips.

Don’t Let Winter Stop You! is a post from: Outdoor Cooking Magic

Slice two large tomatoes in half.  Sprinkle with salt and pepper.  Combine 1/2 cup of bread crumbs, 1/2 cup of shredded cheddar cheese, and 1 tablespoon margarine or butter in a bowl and then sprinkle over the tomatoes.  Sprinkle parsely or other herbs (use your imagination).  Place them tomatoes on a 18x18 inch piece of heavy-duty foil.  Fold in the sides and seal. 

Grill the tomato packats, seam-side up, over medium-hot heat for about 20 minutes.  Serve immediately. 

That's all there is to it!

Cheese Covered Tomatoes is a post from: Outdoor Cooking Magic

Take 8-10 green, yellow, red sweet peppers and quarter them.  Remove the seeds and membranes.  Brush the skins with olive oil and them grill them, skin side down over medium low coals or heat.  They should take about 15 minutes, or until them are just crispy tender or charred.  They make a great side dish for almost any meat that you are grilling.

Grilled Peppers is a post from: Outdoor Cooking Magic

Peel onions and cut them into large wedges from top to bottom. Cut the tops from the bell peppers, remove the core, and cut in these into large pieces also (from top to bottom).  Trim the ends from the squash and cut diagonally, into round shapes, about 1/2" thick.  Toss all the vegetables in a large bowl with olive oil and seasoning.  It will help season the onions if you open up the onion wedges so the seasoning can get into the wedge.  Cook the vegetables on a very hot grill, turning occasionally, until the peppers are slightly charred and vegetables are tender.  This won't take long, about 5 minutes.  Serve immediately.

Mediterranean Grilled Vegetables is a post from: Outdoor Cooking Magic

photo credit: (nutmeg)

1. Mix 1/2 tsp of salt into 2 tbps water for each lbs of meat you will be using. Add pepper according to your taste. Mix the seasoned water with the meat. This is similar to how seasoned sausage is made. The water helps distribute the seasoning while giving the meat extra moisture. Now crush up 2 ice cubes and gently work the crushed iced cubes into the meat. Make 1/4 lb patties (four of them) and grill.
2. When you grill hamburgers, sear both sides on high heat, then move the burgers to the top rack to complete cooking to the level that you like. Searing the meat helps keep the juices inside.
3. Add finely minced or grated onion to the meat before grilling. The onions will release their juices as you grill, while the onion adds flavor.
4. CookbookNut.com uses beef base to make juicy burgers. Add enough beef base with other seasonings that you like to the meat until the meat is really juicy. Then grill. The added moisture will give you really juicy burgers.
5. Add vegetable juice (like V8), or Heinz 57 or Worcestershire sauce to the hamburger meat before you make the patties.
6. Make sure you use fresh meat and that it has a fat content of at least 18%. Ground chuck works great.
7. Use a digital instant read meat thermometer to cook the burgers to the desired temperature (around 140 degrees) but no more.
8. Don't overwork the meat as you make the burgers. Keeping the patties looser will make them not as tough.
9. Some say to flip early and flip often. If you wait to flip until the juices are pooling on top of the burger (as you have probably seen them do), you just end up dumping all those juices into your grill. Flip them early and often and the juices stay in the meat.
10. When making the burger patty, add a pat of butter to the middle of the patty.
11. Poke a hole in the middle of the patty. This will help the burger cook more evenly and you won't be tempted to overcook it. The hole will close as it cooks.
12. Don't mash the burger down with your spatula as it cooks. This just squeezes the juice out. If you use the "poke a hole in the middle trick" they won't be so thin on outside and thick in the middle and you won't be tempted to mash them down.

How about you? What are your tricks for making the juiciest burgers around?

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12 Ways to Make the Juiciest Burgers is a post from: Outdoor Cooking Magic

All over the country there are barbecue competitions where the best barbecuers compete. They know the secrets for cooking competition style barbecue. You don't want your ribs to be tough, your chicken to be rubbery, and your brisket to be barely edible. To make the best, it takes years of trial and error to find the right combinations that will make your barbecue stand out.

If you want to know:

• The detailed and exact way to cook championship level ribs, chicken, brisket, and butts
• About different types of smokers and how to use them
• How to choose the right wood for your barbecue
• How to use marinades, brines, injections, and rubs
• How to use finishing sauces and glazes

then checkout Competition BBQ Secrets. It will give you all this and a whole lot more.

Best Barbecue Around is a post from: Outdoor Cooking Magic

There are many variations in ingredients and techniques with rubs.  There is no one best method, so try the various methods mentioned here and see what you like the best.  Rubs can be simple (crushed black pepper) or elaborate (many spices).  The general purpose of purpose is to add flavor to a meat without adding extra moisture. 

Use the freshest ingredients possible--you'll do much better by buying spices in whole form where possible and grinding them yourselves than by using spices that you've had in the cupboard for a couple of years.  As you experiment, however, use what you have. 

You can grind your spices with a spice mill, coffee grinder, mortar and pestle.  Don't grind too finely.  You want to do just enought to release the essential oils in the spices.   Just grind enough to use immediately.  Rubs do not store well, but, if necessary, may be stored in a small, air tight jar in cool, dry place, or in the freezer.

After creating your rub, spread the rub thickly over the meat and rub or massage it into the surface.  A shaker can make the rub easy to apply.  Allow the rub to soak into the meat surface.  As the rub soaks in, add more, forming a crust.  Lightly cover the meat for a period of time (give it at least a couple of hours, if possible, to as long as all day) before cooking. 

A different technique can be used if you are smoking the meat.  It may be useful to use a moderate covering of rub initially to allow the smoke to penetrate the meat, instead of just the seasoning.  Once it has smoked to your taste, remove the meat and cover it with a thick layer of rub and then return to finish (you may want to lightly wrap in aluminum foil or finish in a non-smoking oven).

Common rub ingredients include salt, sugar, paprika, black pepper, ground chile, and garlic powder.  Other ingredients to consider include cumin, onion powder, cayenne pepper, oregano, sage or any favorite or yours.

Salt and sugar have need special consideration.  Some feel that salt draw moisture from the meat and results in a dryer meat, but others feel that this helps build a crust on the exterior of the meat. 

Sugar starts burning at 265 degrees F, so if you use sugar, you will need to cook at a lower temperature.  It can stand a higher temperature for short periods of time, so you may be able to increase your grill temperature late in the cooking for a brief period.  Other ingredients that are mixed with the sugar, including moisture from the meat, will also affect the rate at which sugar burns.

Some say to use salt if you are searing or deep fat frying the meat and more sugar if you are using meat cuts that won't dry out that easily.  Chicken, pork, and fish cook best at lower temperatures, so a rub with sugar will do well.  One suggested technique is to baste with a fruit juice and then sprinkle enough rub to cover the meat (some would call this a paste).  It will melt as it mixes with the juice, forming a nice glaze.

You'll have to experiment to find out what you like to use.  Anything goes, as long as the final product tastes good!

Rubs Add Extra Flavor to Your Grilling is a post from: Outdoor Cooking Magic

Are you crazy about grilling? Do you like the fun of cooking steaks in an out-door setting? If this is you, then we something in common with each other! It's not just the different grilling recipes and marinades that I like most about grilling; it's also the aspect of cooking outside where in you can move around and make a mess without getting yelled at. If you have not tried grilling, you should, it's a lot of fun and the food is delicious! Here are a few tips to help you get started if you haven't grilled before.

First off, the secret of all great food in the preparation and grilling steaks is no different. Before you get ready to grill, marinade your steaks for at least a few hours. I like to marinade my steaks overnight for the best flavor and tenderizing. Keep the meat refrigerated until you are ready to put it on the grill. I also recommend cutting some small slices in the steaks to be sure the marinade gets all through the meat. Then rub some spices on the meat before you put it on the grill.

You also want to prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it. This is especially true for grilling fish, chicken, or burgers.

If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done. Everybody has different tastes but in my opinion, a good steak is cooked to medium at most. You can also pour the marinade over the meat while you are cooking. Use thongs or a spatula so that you don't poke holes in the meat that will cause the juices to drain out.

If you are cooking with charcoals you should light the coals at least 30 minutes prior so that they have time to get hot enough. My preference is using a gas grill, you will get better results and the temperature is easier to adjust as well. You can buy the propane tanks at convenience stores all over and it last for many cookouts. You get a good quality gas grill for less than two hundred dollars.

Grilling is a fun thing to do; it's a good way to get family and friends together. If you want you can even let other people help out with the grilling, since there is enough room for anyone who wants to.

Gregg Hall is an author living in Navarre Florida. Find more about grilling and steak knives online at http://www.steaksplusmore.com

Article Source: http://EzineArticles.com/?expert=Gregg_Hall
http://EzineArticles.com/?Some-Must-Have-Grilling-Tips-For-First-Time-Grillers&id=261660

Some Must Have Grilling Tips For First Time Grillers is a post from: Outdoor Cooking Magic

Grilling is fun to do all summer long. You love to get out there and soak in the sun while making some great tasting food in the process. But, for many, as soon as the leaves begin to fall, it's time to pack up the grill until next year. Why do this when this tool can be used all year round to produce wonderful, and healthy foods?

Here are 7 things you need to know about grilling.

1. It happens all year round. Face it; there is no real reason to put the grill away. Do you have a covered patio or a spot in the garage to set it up? If so, then do so. Keep the tank full and grill away. The grill will provide you with heat if it is really cold outside.

2. The flavor can be even better. During the winter months, many people eat more hearty foods. And, because of this, it can often be duller tasting foods. If you love the taste of flamed cooked foods, you’ll love them even more during the winter months.

3. Caution…Caution. You should keep the lid of the grill blocking any fierce wind that is coming in. And, you should always keep the top of the grilled closed to insure a sanitary location to cook. Just as you would during the summer months, make sure to keep the grill clean and well stocked to insure that when you want to grill it's available to you.

4. Winter Veggies. Winter time vegetables such as potatoes, carrots, squashes and others are excellent on the grill. Take a few minutes to clean and prep them, cover with olive oil or a light spray of butter and grill away. This is a great way to affordably eat in season veggies with the taste of the grill on them.

5. Potatoes on the grill. One of the most eaten foods during cold winter time months are potatoes. If you love them, make them and cook them on your grill. Cut up and place inside of a tin foil wrapper, season and grill to your hearts content.

6. Smoke Away. Smoking ribs or steaks on the grill during winter is an excellent way to enhance their flavor. Just keep the lid down and regulate the temperature. There is no reason not to love it. In fact, when Super Bowl Sunday roles around, your place will be the place to be to enjoy excellent foods.

7. Fruits And Dessert. Fruits on the grill make an excellent dessert too. What a better way to get in some healthy foods that are full of flavor? Just slice, coat with a little butter and grill away.

Grilling during the winter or fall months does mean that you should take extra precautions. You’ll want to insure that everything remains clean and if possible store the grill in the garage or other indoor area too keep from debris blowing in.

And, when you do cook out there, be careful not to burn yourself as well. Other than that, there is no good reason why your grill should not be burning today.

For more grilling tips please visit http://www.gasgrilldeluxe.com/ for info on DCS gas grill products and more.

Article Source: http://EzineArticles.com/?expert=Pam_Aran
http://EzineArticles.com/?7-Grilling-Tips-Beyond-The-Summer-Months&id=233042

7 Grilling Tips Beyond the Summer Months is a post from: Outdoor Cooking Magic

Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don’t have the patience or know how to do it right. But never fear there are ways to take the guess work out of how to cook barbeque ribs.

First off let’s look at the different types of ribs you can barbeque.

• Pork Baby Back Ribs – Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.

• Pork Spare Ribs – These are bigger than baby back ribs and take quite a bit longer to cook.

• Beef Ribs – The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling

• Beef Short Ribs – Also need to be slow cooked to bring out the tenderness. Much like beef ribs.

The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.

There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs. Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.

Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.

Andrew Bicknell is a barbeque afficianado with a website about barbequing.
For more tips and trick about how to cook barbeque ribs visit his web site Backyard Barbeque.

Article Source: http://EzineArticles.com/?expert=Andrew_Bicknell
http://EzineArticles.com/?How-to-Cook-Barbeque-Ribs&id=273219

How to Cook Barbeque Ribs is a post from: Outdoor Cooking Magic

26 Pc Set Corn on The Cob Dinnerware Flatware

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Grilling Corn on the Cob with the Husk Off

One of my favorite ways is to husk fresh corn on the cob, rinse with water, brush butter or margarine on the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and put on the grill.  Turn every 10 minutes and cook for a total of 30 minutes.  The water helps steam the corn and the butter, salt, and pepper give the corn a delicious buttery moist taste as it is grilled.

A different way to grill corn with the husk off is to husk the corn, rinse, and then boil until just done.  Then put the corn directly on a hot grill and brush with melted butter.  Broil the corn until the tips of the kernels just start to brown.  Brush with melted butter again when done and season as desired.  This method allows you to start the corn cooking while grilling the main course, and then to finish the corn off on the grill, giving it that distinctive grilled flavor.

Grilling Corn on the Cob with the Husk On

Grilling corn on the cob directly in the husks is the other way to roast corn.  In this method, peel back the corn husks, without removing them, remove the silk, and then rinse the corn.  Replace the husks and secure them with twine.  Soak the cobs in water for 1-2 hours.  After soaking, place the corn on hot coals or on the grill for about 30 minutes.  Turn each cob as its husk turns to white, yellow, and then brown.  The moist husks will steam the corn and keep the corn from burning.  You can also brush butter on the cob and add seasonings after soaking in water and before replacing the husks.  This method will give the corn a very strong roasted flavor that is a favorite of many.   A variation of this method is to leave the silk on and then remove after grilling is done.

A slightly different method you can use for grilling corn on the cob is to pull back the husks but leave them attached.  Remove the silk and rinse as before.  Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle.   Brush butter and seasonings on the cob.  Put the cobs on the grill with medium heat, cooking for 10-12 minutes.  A piece of foil placed under the husk handles will keep them from burning.  The corn will be a golden brown color when done.

Each of these methods used for grilling corn on cob work very well, and you should try each to see which one is your favorite.  You can also use a variety of seasonings in addition to, or instead of salt and pepper.  These can be mixed with the butter prior to brushing on the corn, or can be sprinkled on the corn after brushing it with butter.  Seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings.  Each will give the corn a very distinctive taste.

Secrets of Grilling Corn on the Cob is a post from: Outdoor Cooking Magic

About the Author
Dewayne worked as a supervisor of a grill manufacturing plant for almost 20 years. Needless to say, he has seen his share of gas grills and knows them from top to bottom. He now shares this experience with the general public on http://www.gascook.com by giving out free spec sheets on various models and makes of natural gas grills to give potential consumers a source of comparison.

Natural Gas Grills is a post from: Outdoor Cooking Magic

Dry rub is a culmination of a variety of spices that can tickle your taste buds. It is not only used for seasoning your poultry or beef, but also added to invite those unconventional yet delightful flavors to vegetables, salads and casseroles. Moreover, how on earth can one avoid the spiced up sandwiches, thanks to dry rub.

Rubs are either used in their dry form or mixed up with some sort of liquid preferably oil. And if dry rub is mixed with oil it might as well be referred as wet rub or paste. Wet rub or paste for that matter brings that heavenly flavor for grilled or roasted meat. The oil simply helps the spices to stick to the respective meat furthering the roasting process.

A mixture of rubs with mustard and horseradish and the subsequent paste can be used to coat briskets prior to their long slow smoking. No wonder dry rub is an absolute ‘must’ especially in barbecues. If you are arranging for a bar-b-q then make sure that you have rubs because that’s how the cuisine will become more delectable.

If you have tasted dry rub for once, you would no longer cater to chilies or pepper for that matter. It is not only hot but the hottest of all in the tinsel town of hot sauces. There are no boundaries, no limits as regards the usage of rubs. Be it the rub for marinating meat or for fish or other delicate items, you just name it. It may sound unorthodox but the fact of the matter is that rubs mixed with mustard or mayonnaise can make a sandwich doubly sumptuous. Again it goes without saying that they add an extra touch of flavor in salad dressing.

Presumably adding some rub to your sour cream or yogurt would mean a culinary shock but in reality it works wonders. Sprinkling hot rubs on baked potatoes, rice, french fries, popcorn not only makes them tastier but also shows that it doesn’t get any easier than this.

Speaking of rubs, ones that come to mind are Corky's Dry BBQ Rub and the Jack Daniel's BBQ Rub. The former sets any bar-b-q perk right up & is ideal for ranch salad dressing. The secret to its taste lies in its ingredients like paprika, salt, spices and garlic. While the latter is both an incredible marinade for pork, beef, chicken, seafood and also an excellent seasoning for vegetables, soups and stews. Surprisingly we find natural hickory smoke flavor, flavoring and Jac Daniel's Black Label Whiskey amongst the ingredients other than the conventional combination of salt, sugar, spices, paprika, monosodium glutamate, onion powder and garlic powder.

Rubs are the ultimate culinary destination with its magical flavors that can transform ordinary taste to extraordinary. If you wish to pamper your appetite then you must indulge into rubs, it’s just a sprinkle away. So what are you waiting for? Run to your nearest store or login to the online stores to grab your rubs today!

Chris McCarthy is the owner of InsaneChicken's Hot Sauce Catalog. InsaneChicken also has a wide vareity of Hot Sauces, BBQ Sauce and Rubs. Visit them at http://www.InsaneChicken.com

Article Source: http://EzineArticles.com/?expert=Chris_McCarthy
http://EzineArticles.com/?Dry-Rub---For-That-Magic-Touch-in-Your-Barbecue&id=242313

Dry Rub – For That Magic Touch In Your Barbecue is a post from: Outdoor Cooking Magic

Cut vegetables into pieces that will cook quickly, usually no more than 1" thick.  Soak in water or a marinade for up to 1 hour before grilling.  This will help keep them from drying out.  Toss in a little oil to keep them from sticking to the grill.
Grilling baskets can be used to keep the vegetables from falling into the fire (it has smaller holes so the vegetables won't fall through).  If you don't have a grilling basket, foil can be used instead by wrapping the vegetables loosely in heavy-duty foil.

While grilling, brush with oil, or a marinade to help keep from drying.  Cook until the vegetable can be easily pierced with a fork.  Marinades can add a great flavor to your grilled vegetables.  Try your favorite seasoning (rosemary, thyme, marjoram, etc.) with olive oil and lemon juice.  Try different flavored oils (sesame, garlic, oregano), with different types of vinegar (balsamic, red wine, etc.).  Salad dressings can also make great marinades.

Flavored butters are delicious on grilled vegetables.  Mix your favorite seasoning with butter or margarine and brush on before and during grilling.

Try a mixture of vegetables at your next barbecue.  A mix of sweet onion rings, colored peppers (red, yellow, orange) cored and cut into slices, halved mushrooms, sliced zucchini, sliced yellow squash, and asparagus spears (or any combination of the above), combined with a marinade of crushed garlic, balsamic vinegar, olive oil, salt, and freshly ground pepper is delicious and will add much to your meal.

Grilled Vegetables – The Perfect Addition to Your Barbecue is a post from: Outdoor Cooking Magic

If you ask the BBQ experts rubs and mop sauces are key to every Championship BBQ team. They have distinct purposes in the smoking process to make the meat taste moist and delicious.

- Rub that meat

The bbq rub is a must have ingredient for the bbq or smoking process. There are two key concepts to keep in mind when creating you own rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and the amount of sugar should not be excessive because it will caramelize and burn during smoking and leave the meat with a bitter taste. Dry rubs are used to coat the meat and adds a flavorful crust to the meat.

Below are rub bases that you can create a variation of to create your own dry rub.

InsaneChicken’s BBQ Rub

Championship BBQ Ingredients – Rubs and Mop Sauce is a post from: Outdoor Cooking Magic

Go to any grocery store, specialty food shop, or food show, and the shelves will be overflowing with dry rubs and seasoning blends. Many of these have names and packages that will either leave you smiling or scratching your head, but the sad part is, 99% of these have two things in common - lack of originality and flavor. It is the same old same old - a few different spices thrown together to create something that smells and tastes like Shake and Bake.

But, it is that remaining 1% that truly go out of their way to create a blend that is uniquely theirs. For them it is more than just a way to make a dollar - it is a passion. A passion for achieving a top notch product that truly stands out from the crowd. It is through the use of better ingredients that they are able to make this happen.

Most dry rubs and seasonings begin using a similar formula - a mixture of paprika, peppers, salt, sugars, and other spices. Depending on the flavor the manufacturer is trying to achieve, they may also include very specific and sometimes unusual ingredients. This is where most dry rubs fall short.

When working with a computer, if you put junk in, you get junk out, and dry rubs are no different. Use a less than quality ingredient, and you end up with a less than quality product. Most people are unaware that virtually each and every spice used has varying levels of quality. For example, let's look at black peppercorns. There are a wide number of varieties, some of which are well known as being of higher quality. This is due to their higher concentrations of the pungent oils that give them flavor. Obviously, the higher the concentration of oil, the greater the flavor, and of course, the higher the cost.

Because of this increased cost, most dry rub manufacturers will simply use whatever ingredients are available at the lowest costs. Needless to say, this robs the dry rub of ever achieving a superior flavor. Prime point, try comparing true Hungarian paprika with the standard off-the-shelf variety...there is no comparison.

As a further cost saving measure, many manufacturers rely on additives and flavorings to reduce their costs. For example, rather than actually use products that have been slow smoked, many manufacturers will use smoke flavorings to give their products an "off the grill" flavor. While this is a cost efficient way of producing a rub, it is not how you produce a quality product. While very good at coming close, additives and flavorings very rarely equal the flavor of the real ingredient, robbing you of flavor (I won't even get into the health concerns of additives here...that's a whole other article!)

So the next time you are in the grocery store and are about to purchase that bottle of dry rub, put it down and take the time to reward yourself with a truly high quality product. You won't regret it, and who knows, you may even discover flavors you never knew existed!

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline's Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

Article Source: http://EzineArticles.com/?expert=Joe_Johnson
http://EzineArticles.com/?Making-a-Better-Dry-Rub&id=219977

Making a Better Dry Rub is a post from: Outdoor Cooking Magic

Take out your grill this summer and make some delicious meals. Even if you are dieting, the barbecue grill is for you. Grilling brings out the unique taste and texture of vegetables.

The intense dry heat of the grill carmelizes plant sugars. And this makes the vegetables taste very sweet.

Some vegetables, like corn, form a sweet outer shell. Onions, soften to a buttery texture. Bell peppers soak in the smoke and become almost meaty.

Grilling vegetables takes much less time than any meat.

Start with fresh good-quality produce. When vegetables age, they become dehydrated and they taste dry. Don't use any vegetables that are wrinkled or have damages to their skin.

Use lots of color when grilling. Mix peppers, such as, red, green, orange, and yellow. If you want to turn up the heat, add a hot pepper such as a serrano.

You can grill almost any vegetable. Try grilled tomatoes, artichokes or zuccini. Just sprinkle some olive oil and salt and pepper before you grill. Or you can sprinkle vinegar and some herbs on them first.

Use high heat when grilling tomatoes. Only turn them once and remove from heat. Use them as an appetizer or on sandwiches. You can make a meal of only low-calorie grilled vegetables. They can also be used tossed with more olive oil as a side dish.

Grilled tomatoes can be made into bruschetta. Use them on Italian bread slices that are toasted.

You can puree the vegetables and add herbs and chicken broth and make a delightful soup.

Gourmet cook and author. Visit my website: http://www.phyllisrecipes.com Soon and often!!

Article Source: http://EzineArticles.com/?expert=Phyllis_Wasserman
http://EzineArticles.com/?Grilling-Vegetables&id=82960

Grilling Vegetables is a post from: Outdoor Cooking Magic

It's the weekend, and you're basking in the sun on your patio. In one hand, you're holding a cool drink; in the other a spatula. A couple of juicy steaks are sizzling on the grill, and you're savoring the smell of the flavorful smoke as it drifts past your nose.

The last thing on your mind is safety, right?

It shouldn't be. According to the U.S. Consumer Product Safety Commission, warm-weather activities such as hosting a barbeque led to product-related injuries for more than 3.7 million people in 2002.

But here's the good news. With just a few simple, precautionary steps, you'll be well on your way to ensuring a safe cookout, every time. After all, what's more important than having the peace of mind to enjoy the real fun at any barbeque: the food, family, and friends?

Safety for Gas Grills

Since the Clean Air Act of 1990, propane has been a popular fuel source for many households—especially for gas-powered barbeque grills. Propane tanks burn more cleanly, are less expensive, and cook faster than other fuel sources.
As with any fuel source, though, it's important to take precautions when operating your propane tanks and gas grills. Follow these eight tips and keep safety first during your next cookout.

Inspect the cylinder of your propane tank for bulges, dents, gouges, corrosion, leaks, or evidence of extreme rusting. Also, examine the hoses on your grill for brittleness, leaks, holes, cracks, or sharp bends. If you find any of these problems, it's time to replace the equipment.

Be sure to keep propane tanks upright, and move gas hoses away from dripping grease and hot surfaces.

Never use cigarettes, lighters, or matches near your gas grill, whether it's in use or not. You can't be sure that there's not a slight gas leak somewhere in the unit, so it's always better to be safe than sorry.

Propane tanks require sophisticated valve equipment to keep them safe for use with grills. Never try to remove the valve from your propane tank, because you'll risk an explosion. In addition, always close the tank valve when you're finished using it.

Never bring your propane tank indoors, and never store spare gas containers under or near your grill.

Don't store other flammable liquids, such as gasoline, near propane tanks. Keep your barbeque covered when it's not in use to prevent hazardous situations.

If you must transport your propane tank for any purpose, be sure you choose a relatively cool day. Keeping containers--or any other grill parts that are under pressure--in a hot car will cause an increase in the pressure of the gas, which could cause an explosion.

Never dispose of your propane tank by throwing it in the trash. Check to see if there are municipal programs for collection in your area. If your grill uses a disposable tank, take care to use up all the residual gas before discarding it.

Safety for Charcoal Grills

Even though you don't have to be concerned about propane gas leaks with charcoal grills, you do need take precautions against another kind of gas--carbon monoxide. Because charcoal produces carbon monoxide, which is highly toxic, you should never burn your charcoal grill inside your home, a tent, a vehicle, or any other enclosed area.

Keep the following four safety tips in mind when using your charcoal grills:

Operate charcoal grills only outdoors, never inside an enclosed area. Even if you've finished grilling, and you assume all the coals are extinguished, they're still producing carbon monoxide, so keep your charcoal grills outside at all times.

Don't wear loose clothing, especially long sleeves, while grilling.

Charcoal grills tend to flare up, so keep a fire extinguisher handy.

Use charcoal lighter fluid to light new coals only; don't use it on coals that are already lit.

Safe Cooking: How to Reduce Cancer Risks When You Grill

Did you know that grilling meat increases the production of compounds that are linked to a greater risk of certain cancers? According to an article published by the American Institute for Cancer Research (AICR), researchers have found evidence of heterocyclic amines (HCAs) in meats that are cooked on outdoor grills.

The good news is that there are plenty of things you can do to reduce that risk. Follow these five tips to cook great barbeque safely--and deliciously.

Marinate meats for at least 12 hours. Evidence suggests that this simple step can reduce the amount of HCAs that are formed when grilling by as much as 99 percent.

Try kabobs instead of large pieces of meat, such as steaks. The less time the meat spends on the grill, the better. Kabobs have short cooking times because meat is cut into small, bite-size pieces. If you must cook large portions, pre-cook the meat by baking it, and then grill for a few minutes at the end of the cooking process for added flavor.

Grill meat at low temperatures, and flip frequently to avoid charring.

Remove burnt or blackened parts of meat before eating.

Trim the fat from your meat before grilling to avoid drips, which cause flare-ups and charring.

About the Author
Vanessa Kirkland is a freelance writer and outdoor cooking enthusiast whose articles offer consumer tips and advice for online purchasers of grills, barbeque smokers, and rotisserie systems.

Article Source: http://EzineArticles.com/?expert=Vanessa_Kirkland

Live to Grill Another Day: Simple Safety Tips for Your Next Barbeque is a post from: Outdoor Cooking Magic

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a tequila-lime twist to the chicken, which is great for Mexican-type dishes. The second recipe is my take on the famous beer can chicken recipe. Through my experience, I have found that placing the chicken on a beer can throne while it is smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways to cook chicken, and after you have tried this recipe, I believe that you will really like smoking chicken too.
Grilled Tequila Lime Chicken
Ingredients:

Lemon Pepper
Option for a kicked up version: Add one shot of Tequila
Recipe:

1. Trim chicken breasts to remove fat
2. Using the flat side of a meat tenderizer, pound the each chicken breast until theyare about 3/8 to 1/2 inch thick.
3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while they are completely covered in the marinade.
4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in the marinade, the more Tequila lime taste they will have.
5. Season both sides of the chicken with Lemon Pepper before grilling.
6. Grill over medium heat for about 3-5 minutes per side. Times may vary depending on heat, just make sure that the meat is white throughout the breast, and the juices run clear.

This is a great recipe for chicken fajitas.
Here is my recipe for Cajun smoked, beer-can chicken.
Injection Ingredients:

1.   A 3 or 4 pound chicken
2. 1/2 cup melted butter (room temperature)
3. 2 tablespoons of Tony Chachere's seasoning (more for a spicier chicken)
4. 1-teaspoon garlic powder
5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil
2. Tony Chachere's seasoning.

Mop Ingredients:

1.   Apple Cider
2. 2. A Spray Bottle

Other:

1. A beer of your choice (1/2 full)
2. 2. 3 cloves of garlic
3. 3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.
2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
3. Rub the chicken down with olive oil, and apply an even layer of Tony's to the bird.
4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
5. Place the bird on the can. It should sit up by itself.
6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal works well too.
7. Put the chicken on the smoker and spray the chicken with the apple cider about every 30 minutes.
8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my website listed below.
Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at  http://www.thesmokerking.com. Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

Article Source: http://EzineArticles.com/?expert=Aaron_Ralston

Grilling and Smoking Chicken is a post from: Outdoor Cooking Magic

You’ll want to familiarize yourself with the barbecuing grilling basics before you start. The two most popular types of grilling are the indirect and direct grilling methods. The indirect method is a slow cooking process because less heat is used. One suggestion for indirect cooking is to use a disposable drip pan or foil placed underneath the food to be cooked, using tongs arrange the coals around the pan. The food is cooked by the hot air circulating around the food (similar to a convection oven) this process is great for cooking roasts. It’s always a good idea to check with your owner manual for your specific barbeque.

The direct grilling method is achieved by arranging the coals (with long handled tongs) to spread evenly in a single layer, extending about one inch beyond the area of food. The food is then placed directly over fire. The direct grilling method is fast because of the intense heat and allows for quick browning on the outside of foods. Direct grilling works best for food requiring short cooking times, such as burgers and steaks. It’s important to turn over food to allow cooking of both sides.

The three most popular ways of adding flavor to your selected grilling foods are with sauces, marinades and rubs. The sauce can be said to define a great barbecue, you can use a little sauce or a lot. A sample recipe for sauce is this maple barbecue sauce; combine equal amounts of maple syrup, ketchup and white wine add garlic, salt, pepper, thyme, basil, ginger and chili powder with a bay leaf, bring ingredients to a boil then reduce and let simmer. A sauce should be brushed on in the last five to ten minutes of grilling as the sugar can cause the sauce to burn. There are a wide variety of barbecue sauces and recipes available.

Marinades are another way to change a mediocre meal into incredible. They are an excellent way to add flavor while tenderizing and promoting crisp brown exteriors. The three basic ingredients in marinades are flavorings (herbs, spices and sweeteners), oils and acids (citrus juices, wines, vinegars and yogurts). A simple marinade recipe is the lemon rosemary marinade. Mix shredded lemon peel, lemon juice, olive oil, sugar, white wine, rosemary, salt and pepper and pour over your selected meat, tofu, or vegetables in either a plastic sealable bag or shallow dish and refrigerate for one to two hours, remembering to shake bag or flip in dish half way through marinating process.

Rubs are a wonderful bold blend of seasonings, which are just as the name implies rubbed directly into the food. The food is rubbed with spices prior to grilling, transforming the rub into a crunchy brown crust that seals in the juices and enhances the flavors. A very basic rub recipe is this herb rub; equal amounts of dried rosemary, dried thyme, dried minced onion, dried minced garlic, with smaller amounts of salt and pepper combine all ingredients in a food processor until coarsely ground. Sprinkle mixture evenly over meat, then rub in with fingers. Store in a covered container in the refrigerator for 15 minutes to two hours, and then grill.

When outdoor grilling there are a few simple things to remember in order to avoid any contamination of food. Any marinated food should be kept in the refrigerator (not on the counter) to prevent giving bacteria a chance to grow. Set some marinade aside at the beginning, and never reuse any marinade that has been used on raw meat. Always keep vegetable and fruits separate from raw meat; utensils and plates should also be washed before using. Be sure to properly cook all meats. Serve food immediately, so hot foods don’t have too much time to cool and to start growing bacteria. Perishable foods should not be left out of the refrigerator for more than two hours, and if the outdoor temperature is more than 85 degrees or hotter serve within an hour.

Grilling vegetable is an excellent way to bring out seasonal flavors. Vegetables and fruits such as; eggplant, bell peppers, summer squashes, sweet onions, roma or cherry tomatoes, mushrooms, mangoes, pineapple or peaches are all excellent choices for grilling. Cut vegetables into half inch slices or large chunks. Brush with some olive oil (may be seasoned with garlic or other selected herbs). Grill the vegetables until tender, turning only once. Fruit should be halved with pits removed, and grilled until tender (no oil is needed), with the pulp side down. Vegetable cooking sprays or small amounts of oil will prevent the vegetables from sticking (avoid spraying vegetable near lighted grill). Marinating the vegetable beforehand also makes the vegetables easier to handle and less likely to stick to your grill surface.

Grilling corn on the cob cooked in the cornhusks (without the corn silk) is a unique and tasty alternative to boiled corn. Peel back cornhusks and put butter and herbs around the corn. Fold over cornhusks and tie with kitchen string. Grill the corn for approximately thirty minutes, remembering to turn the corn about three times.

A simple and elegant meal might consist of a grilled pizza and some grilled fruit crisp for dessert. To grill a pizza use a store bought Italian bread shell cover with pesto, thinly sliced plum tomatoes, yellow tomatoes, kalamata olives and basil (drizzling olive oil over top). Use tin foil folded in half placing the pizza on top folding up the edges of tin foil up to the edges of the pizza. Using the indirect method of grilling, grill the pizza for about 10 minutes. For the grilled fruit crisp dessert, mix peaches, pineapple tidbits and brown sugar spooning into a metal baking foil pan. Then combine larger amounts of brown sugar, flour and butter with a touch of cinnamon and nutmeg sprinkling over top of fruit mixture. Grill about fifty minutes (indirect grilling method) or until hot and bubbly, serve with ice cream if desired.

Outdoor grilling is a convenient and nice alternative to cooking indoors. The options of menus are limitless. Grilling is one of the easiest and most tantalizing low fat ways of cooking. Whether you stick to the time honored steak and burgers or go for something a bit more adventurous, grilling is always a tasty and enjoyable way to be outdoors with family and friends.
Valerie Giles owns and operates Best BBQ Online, a resource web site featuring bbq grills, bbq smokers, weber gas grills, grill accessories, bbq recipes and marinades. Everything you need for the barbequing season. http://www.best-bbq-online.com. Try some of our free Mouth Watering Rotisseries Recipes.
The accompanying article is copyrighted. It may be reproduced only if the hyperlinks here are left intact.
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Barbeque Grilling has Reached a Whole New Dimension is a post from: Outdoor Cooking Magic

1. Use instant light charcoal.  These briquets have been presoaked with lighter fluid (yes, this method technically uses charcoal lighter, but you didn't add it!) that allows them to be easily lit and started. The disadvantage is that because of the lighter fluid, they often will give an odor to the food you are cooking. In addition, they typically do not last as long as normal briquets.
2. Use a charcoal chimney. These may be purchased commercially, or made at home with a #10 tin can. They typically have two compartments. The bottom compartment is used to place a starter of some type and the top compartment is used to hold the briquets. While newspaper is commonly used in the bottom compartment, anything that burns easily may be used, including home made fire starters. Holes in the sides of the chimney allow easy lighting and an ample air supply to allow the briquets to start burning. 
3. Use a method of greatly increasing air flow. Once the briquets have been lit and have started to burn, they take time to develop that white-hot outer covering, which indicates they are ready for grilling. Accelerating the air flow will greatly accelerate that process. Ways to accelerate the air flow include using a blow dryer, a fan, a large lid that is waved back and forth near the briquets (like the lid of a large plastic storage box). After the briquets have been lit, directly the air flow toward the pile of briquets. Start gently at first-you don't want to put the fire out. As the heat increases, increase the air flow. This is a great way to get the briquets going faster.
4. Use an electric charcoal lighter.  This devices has an electric heating element that gets very hot when plugged in.  Cover the element with charcoal, plug it in, wait 8-10 minutes, are your charcoals will be going.  This disadvantage of this method is that you need electricity nearby, which you may have at home, or at a park pavilion, but may not have at a picnic area.
5. Use a small propane torch. This method is for those of you who are like Tim "the Toolman" Taylor. These torches are used for doing plumbing work with copper pipes and solder. They are found in most hardware stores near the plumbing supplies. They are fairly inexpensive and portable and are a quick and fairly easy way to start your briquets. It is completely portable and doesn't require electricity like the electric charcoal lighter does.  Direct the torch flame toward the middle of your briquette pile to start and then move outwards from there. You'll have your briquets going in no time at all.

Five Ways to Start Charcoal Briquets without Charcoal Lighter is a post from: Outdoor Cooking Magic

If you want even more flavor, you can cook them in the oven first. Get a roasting pan and marinate your ribs in whatever it is you like on them: barbecue sauce, spices, a little brown sugar. Marinate in the fridge for at least a couple hours, and then put them in the over for two to three hours. You can loosely cover them with a tent of aluminum foil to help trap in the moisture. After the ribs are cooked to your liking, toss them on the grill for that final, flavorful touch. If you have a charcoal grill, this can especially add a delicious taste.

Another way to get good barbecue ribs is to cook them in a large crockpot. This is not practical for beef ribs, but it works well for pork ribs, provided that you do not have too many. This can be an extra tasty way to deliver slow cooked flavor and texture and then touch it up on the grill. The combination makes an extra tasty grilling experience.

Even if you have a gas barbecue grill, it is possible to add flavor during the grilling, if you desire. Little wood chips used in smoking jerky meats can also be used with your grill. Simply find some small lava rocks (available at most landscape stores and nurseries) and place a few of them down in the grill. Sprinkle with the wood shreds. This can add flavor to your ribs, and even to any cut of meat. Just be careful that your grill can handle the addition. This can be very dangerous if you are not careful. Also remember that leaving the meat drippings from other grilling experiences on the grill section can also add flavor.

Grilling on the barbecue is a delicious proposition anytime. However, ribs can be especially challenging. If you are looking for a way to add the flavor of the grill to your ribs without sacrificing tenderness, try the above tips. This way you can enjoy juicy ribs with the added taste that comes from a barbecue grill.

About the Author

For more information on barbecues visit The Barbecue Spot.

Barbecuing Tender, Juicy Ribs is a post from: Outdoor Cooking Magic

Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.
These mistakes are made time and time again because your average backyard cook usually does not know any different.
Here are some of the more common mistakes and do's and don'ts made in bbq grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal along the way should should the coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of tongs to turn the meat.

4) Lower the heat. Except for steaks, that need a quick searing, cook slow over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.

5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.
Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.
Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?...Maybe the Food Network will come looking for you.

Barbeque and Grilling Blunders is a post from: Outdoor Cooking Magic

Make sure that your grill is on a flat surface away from shrubs, grass or any flammable material. Check the vents to make sure that ashes are not clogging them from any previous meal preparations. Use lighter fluid starter but never gasoline or kerosene. Never wear clothing with sleeves that might catch on fire. Short sleeves are the best.
How much charcoal to use - this depends on how big your grill is, what kind of food you are preparing and weather conditions. If there are strong winds, cold temperatures or if is very humid out you will need more charcoal to get a good fire going. A rule of thumb - it takes about 45 briquets to grill 6-8 burgers.

If you dont have a grill thermometer, you might try this. Do not let a child do this and be very careful as you would not want to get burned. Hold your hand, palm-side-down just above the grill. Count one thousand one, one thousand two, and so on. If you keep your hand in place without pulling it away for 2 seconds it is a very hot fire (375), 4 seconds its a medium fire (300-350) and 5 seconds or more it is a low fire (200-300). Once again use reasonable caution when testing the heat.

If you would like to try some of the flavored hardwoods, a general rule is that a little goes a long way. They should complement and not overpower. Always soak your hardwoods in water 30 minutes before using. When placed in your grill, they should smolder and smoke but not burn. Grapevine cuttings give great flavor as do shells from nuts such as almonds, and pecans. Small bunches of dried herbs soaked in water will add fragrance as well as flavor. Rosemary, bay leaves, and oregano are great on a grill.

To line your food with those great marks just like you see in magazines, allow the grid to heat thoroughly before adding the food.

Some food safety tips: Always serve cooked food from a grill on a clean plate - never the one that held the raw food. In hot weather never leave food out longer than 1 hr. and the old adage keep hot foods hot and cold food cold applies whenever you cook outdoors.

One last hint - the secret to evenly cooked vegetables on a kabob is to parboil starchy vegetables before they are threaded on a skewer.

Sauces: steaks and chops - baste with sauce after you have flipped the meat for the last time, about the last 3 mins. of grilling;  Chicken - baste the last 10 mins. Hot dogs/sausage - baste the last 5-6 mins.

However seasoned oils may be brushed during the entire time the entree is grilling.
With just a few of these hints, you are on your way to a summertime of great outdoor eating and your grilled food will make you proud.

ENJOY!

Arleen M. Kaptur 2002 April
Arleen Kaptur has written numerous articles, cookbooks, and the novel: SEARCHING FOR AUSTIN JAMES

Websites:

Backyard Grilling Tips is a post from: Outdoor Cooking Magic

Without a doubt there is something very relaxing and pleasurable about cooking and eating grilled food. There are countless ways you can turn your grilling not only into a flavorful and enjoyable way to cook, but there are also many healthy and tasty alternatives. Like anything else in life, what you put on your grill is a choice. Grilling healthy first means that you have decided to eat healthy. Cooking on a grill can be a great way to reduce fats on while adding wonderful flavor however we must also be careful when grilling as there can be certain risks if precautions are not taken. Eating healthy always begins with choosing healthy foods that are low in fat and using marinates to reduce unhealthy caseinogens.

We know that charcoal grilling can produce carcinogenic smoke from the high temperature cooking of foods containing fat and protein. This can produce unhealthy chemical changes in the outer layers of flesh foods. To avoid these dangerous chemical formations we must avoid inhaling the smoke and avoid the black char on the outside of charcoal cooked food caused by high heat and/or overcooking. It is also advised that any lighter fluid or self-lighting packages be avoided as they can also add toxic chemicals directly into your food. Instead, use a starter chimney and newspaper to get your charcoal lit. While this method may initially take a few more minutes, in the long run it’s faster and healthier. The use of marinades can also help greatly lower caseinogens in food. By using a marinade your food will not only take on extra flavor but even a simple marinade consisting of olive oil and a citrus juice can reduce the harmful chemicals by as much as 99%. A marinade will also assist in tenderizing and enhancing your food’s natural flavors.

There has been a lot of talk about grilling and the risk of cancer. While the risk is real and this should be kept in mind, there are some simple things you can do to greatly reduce the risk of cancer caused by grilling. The harmful chemicals that can form are created by putting food, primarily meats, under intense heat and flame. These are cancer forming agents however by taking a few simple precautions you can greatly reduce and even eliminate the risks. Grilling isn’t the only cooking method that causes these agents so there is no reason to give up on your grill. If done right, grilling is one of the healthiest methods of cooking.

To reduce the risks follow these basic tips:

• Trim excess fats from all foods. The fats are the main contributors to harmful chemicals so avoid fatty foods as much as possible.
• Using marinades based on olive oils and citrus juices with greatly help reduce the risks.
• Maintain a clean grill. This will also help reduce harmful cancer forming chemicals.
• Avoid letting your grill flare-up. Extreme heat and flame will also increase risk.
• Do not overcook foods. If you do accidentally char your food simply scrape or cut that portion off.

The marinade recipe below is simple, versatile, and tasty and will significantly reduce harmful cancer forming agents. The marinade will work perfectly with poultry, pork, vegetables and seafood and should be combined with your food of choice at least 1 hour prior to grilling.

Simple Marinade

¼ C olive oil

1 tablespoon lemon juice

1 tablespoon honey

2 teaspoons Italian herb blend

1 teaspoon red pepper flakes

1 teaspoon garlic powder

Salt and freshly ground pepper

Grilling can be a great way to prepare low-fat meals and only takes a little imagination to create healthy foods. Try starting with foods you already enjoy and find ways to make them healthier choices. Trimming fat, substituting skinless chicken, using healthy marinades are a few things you can do to start forming healthy habits.

Grilled Fennel Salad with Nicoise Olives

Ingredients:

2 orange peppers

3 fennel bulbs with tops

2 teaspoon white wine vinegar

1 ½ tablespoon extra virgin olive oil

2 tablespoons extra virgin olive oil

18 small nicoise olives

2 sprigs of savory

Salt and freshly ground pepper

Instructions:

Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 ½ tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces.

Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish.

Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel.

Grilled Fennel Salad is fantastic as a side or main course. As a side consider serving it with a simply grilled chicken or seafood. Just remember that what you put in your stomach or on your grill is your choice.

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips along with food and beverage articles on his highly recommended website: http://www.athomegourmet.com Scott is also the owner of http://www.americasfavoritefood.com and http://www.grilledtoperfection.com.

Article Source: http://EzineArticles.com/?expert=Scott_Schirkofsky
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Make Grilling A Healthy Experience is a post from: Outdoor Cooking Magic

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Mike Sullivan is an author on the topics of grilling, preparing and cooking steaks, and choosing the right cuts of meat. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.

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Grilling Secrets for the Perfectly Grilled Steak is a post from: Outdoor Cooking Magic