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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.

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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

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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

Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

Did you miss our previous article…
https://amazinghamburger.com/cooking-tips/pork-chop-with-mushroom-sauce-for-pork/

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