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Grilling Tips

Taking Dinner Outdoors? Americans Get Their Grills On



Creating Flank Steak with Green Olive-Jalapeño Tapenade

While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can “steak” your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:

Flank Steak with Green Olive-Jalapeño Tapenade

A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill

Makes: 4 servings

1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained

2 garlic cloves, peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)

1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.

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BBQ Tips

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




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

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



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

Source: Flickr

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

Some Types Of Outdoor BBQ Grills




Some Types Of Outdoor BBQ Grills

Source: Flickr

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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