Did you know that halfway through February 2010 every state in the Union (except for Hawaii) had snow?
Well apparently the warmer weather is on its way so between Hurricanes, Tornado's and the occasional Tsunami we could be in for a rather Hot summer. So shake off those winter blues, get out your summer clothes, take out the BBQ grill from its hiding place and try to forget about the horrific winter (not to mention the Economy) and get ready to grill.
Talking of the Economy, now is a better time than ever to have fun without all the expense. Lets say for instance that a family of four go out to celebrate some occasion in a restaurant. If you are lucky the bill may be under $100 after you have left a tip as well.
Just think what you can do for $50 at a beach or at a park, on some camping trip with your own barbeque grill or one already there. Not stuck indoors and the servers aren’t trying to push you along because they need the table for the next customers. Stay as long as you like and have Fun, make memories and let us all take a moment out of our all to busy lives to look around and really see what you have right in front of you. You may be surprised at what you really see if you open your eyes and take the time to look.
Happy grilling.
Thursday, March 11, 2010
Monday, February 8, 2010
Brining
An important part to Barbecuing is the Brining of the meat.
A little science for you here. Brining adds moisture to the meat and keeps it moist and juicy during the cooking process. A Brine is a combination of water and Salt. About one cup of salt to every gallon of water. The salt is added to the water because it breaks down the proteins and therefore tenderizes the meat. If you weigh a chicken or just the pieces before you put them in a brine and then weigh them afterwards, you will see that it is heavier.
Ok, now we have that out of the way we can get on with the Brining. Measure the water you need by placing the chicken in a container and then covering it with water completely and adding 2 or 3 inches more. Take out the bird and now you know how much water you need. Dissolve the salt in boiling water and then add to the ice cold water then place the chicken back into the container. Congratulations, You are now brining.
When you take the Chicken out of the brine remember to thoroughly rinse off the chicken and let it drain. Also give what ever containers you are using a really good wash and discard the brine.
So, How Long do I need to Brine for?
Brining for to long or with to much salt can be bad so add a little caution when doing this Not enough time brining or to little salt is better than to much. The rule of thumb here is 1 hour of brining for every pound of Poultry. A whole chicken should be left in the brine for 5 to 8 hours and a whole chicken cut into pieces should be in for no longer than 4 hours. If you are brave and are doing a whole turkey you should allow for 24 hours for the bird to brine. Believe me you will thank me later.
Remember that like all cooking it may take a little bit of playing with to get it just how you like it. Start of cautiously and slowly get braver each time you brine.
A little science for you here. Brining adds moisture to the meat and keeps it moist and juicy during the cooking process. A Brine is a combination of water and Salt. About one cup of salt to every gallon of water. The salt is added to the water because it breaks down the proteins and therefore tenderizes the meat. If you weigh a chicken or just the pieces before you put them in a brine and then weigh them afterwards, you will see that it is heavier.
Ok, now we have that out of the way we can get on with the Brining. Measure the water you need by placing the chicken in a container and then covering it with water completely and adding 2 or 3 inches more. Take out the bird and now you know how much water you need. Dissolve the salt in boiling water and then add to the ice cold water then place the chicken back into the container. Congratulations, You are now brining.
When you take the Chicken out of the brine remember to thoroughly rinse off the chicken and let it drain. Also give what ever containers you are using a really good wash and discard the brine.
So, How Long do I need to Brine for?
Brining for to long or with to much salt can be bad so add a little caution when doing this Not enough time brining or to little salt is better than to much. The rule of thumb here is 1 hour of brining for every pound of Poultry. A whole chicken should be left in the brine for 5 to 8 hours and a whole chicken cut into pieces should be in for no longer than 4 hours. If you are brave and are doing a whole turkey you should allow for 24 hours for the bird to brine. Believe me you will thank me later.
Remember that like all cooking it may take a little bit of playing with to get it just how you like it. Start of cautiously and slowly get braver each time you brine.
Wednesday, February 3, 2010
Simple BBQ Salmon
Ingredients
18 oz salmon filet w/ skin
3 oz lemon juice
4 slices butter
2 good pinches of Dill weed
dash of lemon pepper
a few pinches of garlic salt
Cooking Instructions
Lay out some tin foil, (you want it to be about 4 inches longer at both ends than the filet) rub some butter on the foil to stop the filet from sticking to it and then place the Salmon (skin side down) in the middle of the foil. Place the 4 cubes of butter evenly spaced accross the filet then pour on the lemon juice and sprinkle your spices evenly over the filet. Place another sheet of tin foil over the fish the same size and then just fold over all the edges making a parcel. Set the BBQ on low heat watch for that perfect pink color and your done.
You can also do this in a regular oven but what is the fun in that.
18 oz salmon filet w/ skin
3 oz lemon juice
4 slices butter
2 good pinches of Dill weed
dash of lemon pepper
a few pinches of garlic salt
Cooking Instructions
Lay out some tin foil, (you want it to be about 4 inches longer at both ends than the filet) rub some butter on the foil to stop the filet from sticking to it and then place the Salmon (skin side down) in the middle of the foil. Place the 4 cubes of butter evenly spaced accross the filet then pour on the lemon juice and sprinkle your spices evenly over the filet. Place another sheet of tin foil over the fish the same size and then just fold over all the edges making a parcel. Set the BBQ on low heat watch for that perfect pink color and your done.
You can also do this in a regular oven but what is the fun in that.
Wednesday, December 23, 2009
Smoking a Turkey for Christmas
Hello,
Last year I decided to be a little brave and smoke a turkey for Christmas. (it was really hard finding the papers big enough :)) All jokes aside I started by putting the turkey in a salt water brine and leaving it overnight. I didn't have a pot big enough to do this so I found a new garbage sack and put it in that and then added the ready made brine (about 1/2 to 3/4 of a cup of salt to a gallon of water. Yes, very salty water) The brine seals the meat, you can do this for a whole chicken, peices, anything really. You will be surprised with the results as it stops the meat drying out during cooking. Anyhow, I diegress. I placed the bag with the Turkey and the brine in a big cooler and then covered it with ice to keep it cold. At this time I also soaked the wood I was going to use for smoking in a bucket and let that sit overnight aswell.
Now the only problem with smoking a whole turkey is that it takes alot more time than in a conventional oven, basically double the time.
I placed the wood in the bottom by the element, (The more wood you use the stronger the smokey flavour.I used a combination of Hickory and Citrus.) and then I placed the turkey in the centre of the Smoker above a water bath. (I use a Brinkman 1500W Electric smoker)
After about 6 hours or so and of course that will depened on the size of your Bird start checking the Temperature. You want it to be at 140 to be safe. It will be this dark golden brown just like a cookbook picture.
When it is done take it out and let it rest for at least 3/4 of an hour before cutting into it.
Let me know if you do it and how it turned out, I am already getting a tad peckish just thinking about it.
Last year I decided to be a little brave and smoke a turkey for Christmas. (it was really hard finding the papers big enough :)) All jokes aside I started by putting the turkey in a salt water brine and leaving it overnight. I didn't have a pot big enough to do this so I found a new garbage sack and put it in that and then added the ready made brine (about 1/2 to 3/4 of a cup of salt to a gallon of water. Yes, very salty water) The brine seals the meat, you can do this for a whole chicken, peices, anything really. You will be surprised with the results as it stops the meat drying out during cooking. Anyhow, I diegress. I placed the bag with the Turkey and the brine in a big cooler and then covered it with ice to keep it cold. At this time I also soaked the wood I was going to use for smoking in a bucket and let that sit overnight aswell.
Now the only problem with smoking a whole turkey is that it takes alot more time than in a conventional oven, basically double the time.
I placed the wood in the bottom by the element, (The more wood you use the stronger the smokey flavour.I used a combination of Hickory and Citrus.) and then I placed the turkey in the centre of the Smoker above a water bath. (I use a Brinkman 1500W Electric smoker)
After about 6 hours or so and of course that will depened on the size of your Bird start checking the Temperature. You want it to be at 140 to be safe. It will be this dark golden brown just like a cookbook picture.
When it is done take it out and let it rest for at least 3/4 of an hour before cutting into it.
Let me know if you do it and how it turned out, I am already getting a tad peckish just thinking about it.
Friday, November 27, 2009
Interesting Fire-pit/BBQ.
I was just going through TheOneStopBarbequeShop.com website and I stumbled upon this Grill / Fire-pit it is called the "Grilltech Space 800 Charcoal Grill." Sounds a little funky so I read on it says,
"Combining attractive form with expertly designed multiple function, the Space 800 Grill is the ultimate charcoal grill that is built to last a lifetime. This contemporary unit combines a modern BBQ grill with a traditional fire pit. Constructed of pressed steel and the highest quality 304 grade stainless steel, this sturdy grill is fully adjustable for different cooking temperatures. The unique grill swings away for easy fire building and cleaning. Comes complete with two chopping boards."
Check it out and let me know what you think and does anyone have one to write a review about it?
"Combining attractive form with expertly designed multiple function, the Space 800 Grill is the ultimate charcoal grill that is built to last a lifetime. This contemporary unit combines a modern BBQ grill with a traditional fire pit. Constructed of pressed steel and the highest quality 304 grade stainless steel, this sturdy grill is fully adjustable for different cooking temperatures. The unique grill swings away for easy fire building and cleaning. Comes complete with two chopping boards."
Check it out and let me know what you think and does anyone have one to write a review about it?
Monday, November 23, 2009
Gas or Charcoal, Which is better?
An age old Question. Which is better?
Well both have there pros and cons.
Gas is easy and ready in minutes with no real clean up apart from the scraping of the grill which you would do on any grill and also the heat is so much more regulated and now with the smoker inserts you can get a smokey flavour if that is your bag baby. I love them for the conveinence.
However, There is just something about Charcoal, the smell that you just don't get from a gas grill, the smoke, the ambience, something a little romantic about using Charcoal. Maybe because of the memories that the smell of charcoal ignites in my sences that remind me of my childhood days and of my Dad cooking over a red hot grill.
Of course there is a bad point and that is the day after having to clear out the ashes, but I think that is a small price to pay.
Well both have there pros and cons.
Gas is easy and ready in minutes with no real clean up apart from the scraping of the grill which you would do on any grill and also the heat is so much more regulated and now with the smoker inserts you can get a smokey flavour if that is your bag baby. I love them for the conveinence.
However, There is just something about Charcoal, the smell that you just don't get from a gas grill, the smoke, the ambience, something a little romantic about using Charcoal. Maybe because of the memories that the smell of charcoal ignites in my sences that remind me of my childhood days and of my Dad cooking over a red hot grill.
Of course there is a bad point and that is the day after having to clear out the ashes, but I think that is a small price to pay.
Rum Glazed Spicy Shrimp
I like this one, (Umm maybe because I like RUM, Who knows?)or because it has a little kick to it.
2 1/2 pounds fresh shrimp
6 tablespoons light rum - divided
2 tablespoons fresh lemon or lime juice
2 tablespoons vegetable oil
3 garlic cloves - minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar
Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.
Preheat grill according to manufacturer's instructions.
In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.
Thread shrimp on skewers; lightly brush with brown sugar glaze.
Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque. (Pink)
Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.
Serves 6.
2 1/2 pounds fresh shrimp
6 tablespoons light rum - divided
2 tablespoons fresh lemon or lime juice
2 tablespoons vegetable oil
3 garlic cloves - minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar
Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.
Preheat grill according to manufacturer's instructions.
In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.
Thread shrimp on skewers; lightly brush with brown sugar glaze.
Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque. (Pink)
Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.
Serves 6.
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