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Where There’s Smoke, There’s Flavor Smoking Foods On Gas Grills

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Where There's Smoke, There's Flavor Smoking Foods On Gas Grills

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Today's grillers are hungrier than ever for more flavorful foods, as evidenced by the steady increase in the sales of wood chips and wood chunks over the last several years (according to the Hearth, Patio & Barbecue Association).

“When you add particular kinds of wood smoke to your food, you are taking advantage of a technique that most people associate with charcoal. Actually, it's just about as easy to control wood smoke with a gas grill, and the results are fantastic,” says Chef Jamie Purviance, author of “Weber's Real Grilling.”

As one of the country's top grilling and barbecue experts, Purviance offers consumers useful tips when smoking meats, fish and vegetables on gas grills:

Choosing a Smoking Flavor. “The world of barbecue has its traditional pairings of certain woods with certain meats, like hickory with pork and mesquite with beef. Those traditions wouldn't last if they didn't taste great, but keep in mind that there are many flavors of wood and foods, other than pork and beef, that improve with a touch of smoke,” says Purviance. Purviance suggests smoking with hardwoods provided they are sold dry and untreated. Avoid softwoods, like pine and fir, because they are too resinous for smoking.

According to Purviance, hardwood chips and chunks fall into three categories of flavor intensity: pungent (mesquite, hickory and pecan), moderate (oak, maple and alder) and mild (apple, cherry and pear). “Beef, lamb and pork handle the pungent woods really well,” he adds. “For the moderate woods, I like fish, pork and poultry. It's amazing what a handful or two of oak chips can do for chicken pieces. Very quickly they pick up a deep wood-fired flavor without any bitterness. The mild woods have an even sweeter, fruitier quality, which works beautifully with chicken and also with vegetables.”

Prepping the Wood. Not quite ready for grilling, wood chips should be soaked in water for at least 30 minutes; chunks need at least a one-hour soak. Soaking ensures that chips/chunks will smolder rather than simply burn. Thoroughly drain and loosely fill the gas grill's smoker box, such as the one featured on some Weber Summit® grills, and leave enough room for air to circulate.

On the Rocks. Even without a smoking attachment, you can still enjoy the diverse, rich flavors imparted by smoking. Simply place presoaked wood chips in a foil pan, cover with aluminum foil, and poke enough holes in the foil to allow the smoke to escape. Once the grill is preheated, place the foil pan directly on the bars or lava rocks over the lit burner. Place the cooking grates on top, turn the burners on high, and close the lid. Begin cooking when the grill is fully smoking.

Smoking Sense. Whenever smoking your foods, Purviance offers this last reminder: Meats and vegetables will taste best if the smoke is kept inside the grill. So don't peek too much. Keep the lid down when grilling with wood. And, for safety, always allow the wood to cool completely before disposing it.

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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

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

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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