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The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

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The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

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A meal just isn't complete without dessert.
But instead of reaching for store-bought sweets or those unimaginative brownies from a box, get more mileage out of your grill by grilling your next dessert.

“Years ago, even the most inventive cooks treated the idea of making desserts on a grill with skepticism, but now you can't claim to be a master griller unless you have at least a couple desserts in your repertoire,” said Jamie Purviance, author of Weber's Real Grilling. “The truth is out about their great taste, and then there is the dramatic effect of opening the lid and surprising your guests with sizzling sweets.”

Preparing a grilled dessert can be as easy as warming fresh fruits such as halved bananas, split peaches or sliced pineapples over direct heat and serving them with a scoop of ice cream. Or you can use indirect heat to actually bake something simple such as a fruit cobbler or crisp.

“In many ways, a covered grill works as an oven,” said Purviance. “The hot flames cook like a broiler that has flipped to the bottom of the oven, browning the surfaces of cut fruit, making them tender and sweeter. And, if you grill over indirect heat by turning off the middle gas burner or pushing the coals to the sides and closing the lid, you can cook a dessert in a pan over the unlit area of the grill.”

Purviance has partnered with Weber-Stephen Products Co., the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products, to offer consumers useful and creative tips for firing up desserts on their grills.

Before You Begin. If grilled fruits are on your menu, select ones that are ripe (or almost ripe) and firm. Purviance says that fruits will soften on the grill, so he recommends selecting firm produce to ensure they will hold their shape while cooking.

Time and Temperature. Purviance suggests knowing how long and at what temperature to grill to produce the finest results. Peaches should be cut into halves and grilled over direct medium heat for 8-10 minutes. Bananas are best split lengthwise, with the skin left on to hold the fruit's shape, and grilled over direct medium heat for approximately 6-8 minutes. Pineapples should be peeled, cored and cut into 1/2-inch slices or 1-inch wedges, then grilled for 5-10 minutes over direct medium heat.

Hold the Chicken. While that teriyaki chicken was delectable, its remnants left on the grill won't taste good on grilled peaches. Purviance offers this remedy before grilling up desserts-simply brush the grates clean with a stiff wire brush.

Better with Butter. Butter makes almost anything taste better, and fruit is no exception. Purviance recommends brushing fruit lightly on all sides with melted butter and a little sugar for sweetness before grilling it. This coating will also help prevent the fruit from sticking.

Never Leave Your Post. The sweet succulence of most fruits turns golden brown and delicious on the grill, but left too long in place, golden brown can turn to black and bitter. Purviance recommends watching the fruit carefully and turning occasionally. To check the color and doneness, slide a thin spatula gently under the fruit and slightly lift.

Your sweet tooth will never be the same.

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BBQ Tips

Recipe: neely’s bar-b-que restaurant wet bbq ribs

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Neely's Bar-B-Que Restaurant Wet BBQ Ribs

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces granulated sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground mustard
2 ounces Neely's Seasoning
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 to 4 pounds spare ribs

Neely's Seasoning

Mix the following ingredients:

4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powder

Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking.

Lower temperature and simmer without cover for at lease 30 minutes.

Trim a 3- to 4-pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib).

Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees F for the first three hours, and 300 degrees F for the final three hours.

Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

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BBQ Tips

Some Types Of Outdoor BBQ Grills

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Some Types Of Outdoor BBQ Grills

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A sunny day calls for a great outdoor barbecue grill party. When you have invited your friends for a grill party, you must have very functional grilling equipment. An outdoor barbecue is a great fun. You and your visitors will enjoy conversations while taking turns in making marinades, brushing the meat, placing them over the grid and flipping it from one side to the other. Everyone is involved in making the main dish. That is why barbecue is appreciated by almost everyone in the party.
The first type of a good outdoor barbecue grill is the pellet grill. Aside from being so affordable, the fuel is also much more affordable than other types of grill. The difficult stage is the startup fire. Just think of it has your first camping experience where your first task is to make a fire. Remember the excitement to felt when you made your first spark, first smoke and then the big flame. That is how pellet grill works. You have to consider the time of making a flame and generating a stable heat. That would take about 30 minutes on the average. You must also know what food should be placed directly on the heat and what not to place over it. Grilling is a technique that needs knowledge of which one cooks first and which one is last. The best thing about pellet or wood grilling is the smoky taste. It is the authentic grilled taste. But there are other woods that have better tasting smoke over the others. You have to know what wood gives off awful tasting smoke to keep your food from having funny taste.
The second type of grilling is the charcoal grill. It is almost as good as pellet. It is just less smoky so the taste is a little bit less flavorful compared to pellet grilling. Charcoal also produces flame faster than pellets do. Gas grilling is the third type that is best outdoors. It can also be used indoors but, you must have a large space to accommodate the large body of the gas grill and the tank that tags along with it. Gas grills are actually complicated grills. It carries a lot of other cooking kits that you can use. That is why, you can never find a gas grill that is as small as a charcoal grill or pellet grill.
The fourth type is the portable grill. Portable grill is best for travelling. If you have an out of town barbecue party or camping in the woods, this is the right grill to keep. Portable grill can use charcoal or propane as fuel. Whatever suits you, the main advantage is the handiness of this grill. Same tastes of authentic grilled food will be achieved with either of the fuel. Another type, and the fifth one, is the ancient cooking technique where you have to look around for firewood. It is such an exciting task with friends. Camping and looking for firewood is a call for adventure lovers. This type of grilling will not only give you the authentic grilled taste but also the authentic experience of how grilling is originally done.
There are five best grill types. Choose your barbecue party theme and what grilling type will fit you and your friends' definition of adventure.

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BBQ Tips

Make Grilling A Healthy Experience

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Make Grilling A Healthy Experience


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.

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