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Grills vs. Smokers – What You Should Know

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Whether you’re upgrading your BBQ island into a full outdoor kitchen or adding a brand new cooking to your home, the appliances you choose will impact the design. For many, the grill is the center of their outdoor kitchen, but there are a few other cooking appliances worth considering, most notably the smoker. So, you have an important decision to make: should you go with an outdoor grill or smoker? Or, do you choose both?

While many may assume that these two types of cookware perform the same basic functions, grills, and smokers, and their benefits and uses are actually quite different. Here are the major differences between a grill and a smoker.

How They Work

As the name suggests, smokers use actual smoke to cook food. While smokers can be charcoal, gas, wood or electric, the gas and electric varieties are generally much easier to use and require less adjustment. Smokers use indirect heat and work through the combination of a water basin and a wood chip basin placed in the bottom of the smoker chamber. The wood from the wood chip provides the smoky flavor and produces the smoke, while the water helps keep the internal temperature stable.

Grills, on the other hand, offer the flexibility to cook your food in many different ways. Grills may be powered by electric, charcoal or gas, but gas and charcoal grills are generally preferred to electric grill models as they produce a better flavor. (Check out this guide to more about the different types of grills.)

What’s great about grilling though, is that you can use direct heat (placing your food directly over the open flame) or indirect heat (placing your food next to the open flame) to cook your food. By using indirect heat, you can slow down the cooking process and cook thicker cuts of meat without burning the outside.

In addition to indirect and direct heat. Another type of grilling called infrared has gained popularity. With infrared grilling, the heat source is made up entirely of infrared technology. Many people have started to invest in these types of grills because they can produce higher temperatures much faster than normal grills. For instance, they can reach over 700 degrees Fahrenheit in around 7 minutes. With grills, not only is there the flexibility to cook your foods with different techniques, but your meals will be ready to eat in no time.

Cooking Temperature

One of the biggest differences between grills and smokers is that they use very different temperatures to cook food. In general, the internal temperature of a grill will be very hot – getting as high as 400 degrees Fahrenheit or more to cook food.

In contrast, the internal temperature of a smoker will range much lower – anywhere between 160 and 300 degrees Fahrenheit. Meat smokers also tend to take a lot longer to complete the cooking process, but that is also part of the appeal.

Time

For many, grills are easier to use and produce results more quickly. Cooking on direct heat means your food will be done quickly, but conversely, it can also burn quickly if the food is left unattended. Whether foods are grilled at high or low heat, they will finish cooking with relative ease and less room for creativity in the process (unless you’re a marinade master). And with a grill, you’ll be able to cook a large amount of food in a relatively short period of time, which may be better for entertaining or cooking for large groups.

With smoking, the goal is to cook meats for an extended period of time and at a low temperature to infuse the flavor into the meat. The process is much slower (can often take hours), but requires less tending, since the meats do not have to be turned or adjusted as frequently as with a grill. However, one drawback of using a smoker is that, without a meat thermometer, it can be difficult to determine whether or not the meat is fully cooked.

For large cuts of meat, like roasts, ribs, briskets, and ham, or dried foods like jerky, smoking is the preferred option. However, small cuts of meat such as chicken, steaks, and fish are better cooked on the grill.

Flavor

When you use a smoker, you can expect the signature authentic “barbecue” flavor that comes from smoking meat (especially with charcoal and wood smokers). Through this method of cooking, foods take on a smoky, barbecue flavor.

Grilling your meat won’t give it that same smoky flavor that you’ll get with a meat smoker, but there are some flavor perks. For example, with a grill and if cooked well, foods stay more moist and flavorful than with a smoker. In addition, grilling is usually a healthier option, since it burns off fats, and vegetables and meats also retain more vitamins through grilling than with smoking.

Grill vs. Smoker… or Both?

At the end of the day, whether you choose a smoker or a grill for your outdoor stainless steel kitchen will depend on the type of food you want to cook, and your food preparation preferences. Do you want grilling hardware that works quickly and can feed large groups in a relatively short amount of time? Or do you prefer to enjoy the process, and relish the flavor of a well-barbecued meal?

Keep in mind, you don’t have to choose one or the other. Many BBQ aficionados have both a grill and smoker as part of their outdoor kitchen. Many of the outdoor kitchens we design include ceramic egg smoker – a unique and popular grill/smoker.

Ready to create your own stainless steel outdoor kitchen? Call our design team at 203-269-2300 or visit our website for more outdoor kitchen ideas.

The post Grills vs. Smokers – What You Should Know appeared first on Danver.

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Cooking Tips

How Long Do You Leave Dry Rub on Steak?

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How Long Do You Leave Dry Rub on Steak?

A dry rub can be applied to any piece of beef or fish. To get the best flavor from it, leave it on for at least 12 hours. You can leave it on for longer, but the longer it is on the better. You can leave it on overnight. If you're pressed for time, just rub it on the night before grilling. Once you've grilled the steak, let it rest for about 30 minutes before serving. This way, the meat will soak up the seasoning.

To apply a dry rub, spread some on a rimmed baking sheet, then sprinkle it all over the steak. Massage the rub into the meat and refrigerate for several hours or overnight. This will give it more flavor and give it a great charred crust. You can cook the steak right away, or you can let it sit overnight. The longer it is on the steak, the more you'll notice the flavor.

Dry rubs have a strong flavor and are best used on thicker steaks. Make sure to apply them to both sides and make sure to coat the entire piece of meat. Then, you can put it in the fridge or freezer and let it rest for a few hours or overnight. This way, you'll be able to tell if it tastes good or not and you can easily adjust the seasoning.

If you're unsure of the amount of dry rub to apply, it's best to experiment by trying different amounts. Try experimenting with different quantities and compare your results to past results. You can also use dry rub on other meats or vegetables. It is best to experiment with the combination you like and see which one makes the most flavor. If you want to try other combinations, try mixing up your own dry rub.

When applying dry rub, leave it on the steak for 40 minutes to four hours. The longer you leave it on the steak, the better it will taste. A dry rub is not just for steaks. It can also be applied to other kinds of meat. You can also use it on grilled vegetables. You can also use it on other types of meat, too. The best way to apply it is to apply it a few hours before cooking.

You can use the dry rub on the outside of any kind of meat. It adds flavor to the meat and forms a crust on the outside of the meat when grilled. A dry rub can be applied to a thick cut of beef or a pork chop. A beef rib should be wrapped tightly with plastic wrap to prevent it from sweating. However, a slab of ribs can be left on the steak overnight. This way, the dry spice penetrates the meat and enhances the flavor of the meat.

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Cooking Tips

How to Grill a Steak the Right Way

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How to Grill a Steak the Right Way

There are many ways to cook a steak, but the most important way is by following a basic grilling technique. When cooking steaks, the temperature needs to be around 500 degrees to ensure a good end product. The grilling time can be a bit different for each steak depending on the thickness. Once you've decided how much meat you want, it's time to get started. Start by leaving your steak at room temperature while it gets used to the heat.

When cooking steaks, it's important to follow the proper cooking time and use an instant-read thermometer. This can help you plan your grilling times and ensure that your meat is cooked to the right temperature. Don't guess, as the internal temperature will rise a few degrees after it's removed from the grill. If you're uncertain about the exact temperature of your steak, it's okay to leave it on the grill until it's cooked to your liking. Just make sure that you don't overcook it.

Then, brush the steak with oil about five minutes before cooking it. Sprinkle liberally with salt and pepper, then place it on the hot grill (450-500F). When your steak is finished, it should be medium rare, but it may be fully cooked before you finish. If your steak is still raw when you remove it from the grill, let it rest for five to ten minutes. The resting time will help the steak retain its flavor.

Once the steak is grilled, it needs to be allowed to sit for at least 5-10 minutes before serving it. The process releases juices as it cooks, and the juices reappear when it cools down. It is best not to cut it immediately after cooking. Instead, cover it with aluminum foil. Then, cut it on the grain, which means strands of meat running up the steak.

When you grill a steak, there are several steps you should take. First, make sure you have a good grilling temperature. Second, you need to make sure that the steaks are at room temperature. Having room-temperature meat will ensure a more even cook, and if they are not, they will char and fall apart. You can then finish the cooking process by baste the steak with melted herb butter.

The next step in grilling a steak is to determine the temperature. The steak should be at 120-129F for rare, 140-159F for medium, and 160+ degrees for well-done. Once the steak is cooked, it should be firm but have a little give. As long as you can gauge the temperature, you can be confident with the results. After all, you'll be glad you followed this simple tip when cooking steaks.

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Cooking Tips

Salisbury Steak With Mushroom Gravy Recipe

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Salisbury Steak With Mushroom Gravy Recipe

Salisbury steak is a classic dish that originated in the United States. It is typically made of ground beef and is served with a brown or gravy. In fact, the Salisbury steak is actually a type of Hamburg steak. To learn more about this dish, read on! Listed below are the ingredients and preparation methods. To make the perfect salisbury steak, follow these steps! Enjoy! Listed below are some tips for cooking salisbury steak.

Make the panade: This mixture of starch and liquid helps preserve the meat's texture. As proteins cook, they expand and contract, so the starch in the panade helps lubricate the meat fibers. Refrigerate your Salisbury steak for at least 15 minutes before cooking it. This will keep it moist and tender. Once the steak is cooked, it should be rested for another 15 minutes before serving. In the meantime, you can cut up your salisbury steak into slices and serve it.

Salisbury steak freezes well. Once cooled, place the steak in an airtight container and store in the freezer for up to 3 days. To reheat, wrap the leftovers in aluminum foil and heat at 325 degrees. Remember to stir the remaining gravy before serving. Enjoy your delicious Salisbury steak! If leftovers do not go out, you can freeze them for up to 3 months. The leftovers will thicken due to the flour in the gravy.

The recipe for Salisbury steaks has undergone some changes, but remains mostly the same. Since the name is derived from the town in Massachusetts, the recipe has become synonymous with a bun-less hamburger. During WWI, this was a common term used for burger patties. If yours did, you can consider renaming it as well. If you do, please don't forget to share your results.

To make your Salisbury steaks, start by minced onions. Sliced onions will be used in the gravy. You can use small or large onions, but it's best to use the biggest size you can find. You can also use a large egg. When making the patties, try to cook them for about two minutes per side. Once the patties are cooked, add the onions and garlic. Cook until the onions have softened.

The next step in the preparation of Salisbury Steak is to make the gravy. Chicken bouillon is commonly used in this dish, but you can also substitute beef bouillon or water. Remember to add a bit of salt to the beef broth and avoid adding too much water. Then, use your preferred cooking method and prepare the salisbury steak! Enjoy! You'll be glad you did! With the right ingredients, you'll be ready to serve a delicious meal in less than 30 minutes!

To make a meatloaf, you can use ground beef and seasonings. Then, form the patties into an oval shape. On the stovetop, sear the patty and finish cooking it in a brown mushroom gravy. Although it's a simple dish, it has a lot of flavor! The salisbury steak usually contains a patty of beef that's about 3/4 inch thick. In addition to the meat, it also usually comes with mashed potatoes or noodles. Some families add onions and mushrooms to the gravy.

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