It's Electric!
The other day I went searching on-line for a really good electric grill. As I waded through the many options, I decided to stop, close the browser and make a list of what was important to me. This seemed like an idea that made to much sense..lol. Anyway, I proceeded to take out my pad and pen and this is what I came up with.
First, I wanted a grill that was going to stand and be on wheels. Nothing against the counter top models, but for me, I wanted to look down on my food, you know, be the boss of my food. There were many to choose from, so I quickly inserted my second must have.
Second, the grill had to have a raised grill rack that did not sit to close to the coils themselves. Let me explain. When a grill rack is sitting down to low, it is very hard to regulate the heat. Also, when you have a raised grill rack, it enables you to put a small foil pan underneath the rack and place wood chips in the pan, This will add a nice smokey flavor to your food. The raised rack also allows the heat to properly rise. The manufactures original thought process of a low grill rack was to get the food hotter quicker. This does not work at all, your food will get too hot too quick and will scorch on the outside.
Third, the temperature gauge must be one that is actually reading a temperature. Stay away from any grill that has just low-medium and high. Working with electric coils is hard enough as it is, so don't make it harder on yourself by messing with a low/med/high switch. Also, try to find a grill that will go up to a least 500 degrees. This is a must for a good grill flavor. I like to actually do pizza on my grill, so the high heat is a must for the crust!
There are so many electric grills to choose from, but from a BBQ Chef's opinion, I think these three criteria will help you get the best out of your cooking. Don't forget that vegetables, pizza, fruit and even grilled sandwiches are great on your grill. It will get you out of your kitchen and add some great new recipes to your arsenal.
Eat Well!
Chef Brian/owner and creator of Herman T's BBQ Sauce Mix.
Http://htbbqsaucemix.com
Questions and Answers
The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and time spent at fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to make something new. Find out how to make your own homemade BBQ sauce.
Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients properly to make your own favourite sauce.
Barbecue Sauces come in quite a few flavors, styles and kinds. Most everyone is familiar using the thick, sweet sauces which can be store purchased prepared to use. Having said that there are actually numerous a lot more delicious varieties of BBQ sauce that are uncomplicated to make and can go with lots of other foods other than just ribs. Here I've suggested a couple of of the most versatile and preferred homemade barbeque sauce recipes to ensure your BBQ can be a good results.
A delicious and easy recipe to make a famous "Horsey Sauce"to adorn your grilled pit beef, BBQ, steaks or burgers. This smooth and creamy delicious horseradish sauce is ideal for any barbecue, outdoor grilling event, or atop any cut of smoked beef. It's easy to make, and will last up to a month in your fridge.
As BBQ the name itself makes one tongue watery and the mind wandering. The aroma of barbecued meat, chicken, pork or beef in a sunny afternoon can be refreshing and enjoyable. So to add more color and flavor to the roasted, cooked or baked meat in the smoker or grill we add the BBQ sauce to it.
Many people ask the question "Which is better? Store bought or home made barbeque sauce?" It really comes down to what your personal preference is but if the run of the mill taste of the bbq sauce found on grocery store shelves just doesn't cut it then creating your own secret sauce can be part of the grilling fun.
For centuries, seafood has been the top ingredient of eastern and western civilization. People across the world enjoy the delicious seafood and take advantage of its immense health benefits
After you are done with serving the guest for the dinner, and he is quite pleased with the type of the treatment he is dished out, one can easily win over his heart by serving him with the possible delicacy of the night: dessert.
If you're thinking about picking up cooking, but aren't sure what to do and where to start, then you've come to the right place. When it comes to cooking the more knowledge you gain, the more you have to apply towards making a great meal. Knowledge such as contained in this article can help you to become a better cook.
Smells coming from the kitchen can many times evoke childhood memories of grandmas famous apple pie or thanksgiving dinner. Creating lasting memories like these for your little ones today is important. The following cooking tips will help you to savor those old memories as well as cook up some new ones for generations to come.
Is cooking a scary frontier for you? Are you nervous about entering your kitchen, remembering a previous disaster? If this is you, never fear! Plenty of people have trouble with cooking, and all it takes is a little practice and proper education to cook like a pro! Read on to find out how.
After being very skeptical at first bite, the dish was amazing. Now today as we are all watching what we eat, this is a great recipe to keep that waistline in perfect form. This dish is light but also very filling. You can serve this as a side dish or as the whole meal with some brown rice. Makes a great meatless dinner too.
I love this recipe so much, I use it whenever I have guest over for a small party. You can make this at least a day in advance and place in your fridge until the party. You can also substitute smoked trout or even smoked chicken. This will sure to be a great party dish for you and your guest.
In a food processor or blender, chop the green onions, then add and pulse the cooked sausage till crumbled fairly small. Add softened cream cheese and Parmesan cheese and blend until thoroughly mixed. Use a teaspoon or piping bag to mound filling onto mushroom caps.
In a med saucepan, combine the Teriyaki sauce, plum sauce, sugar, Worcestershire sauce, garlic, ginger, corn starch or arrowroot and water. Heat, whisking the sauce, until smooth and thick and the sugar and arrowroot are dissolved. Set aside while you prepare the chicken.
This recipe was from an old friend of my Mothers. She was tired of making basic meatloaf with ground beef and decided to try to make it with ground pork. It was an instant hit. Once she added the cheese and the BBQ sauce, it became a family staple. What I enjoyed about this recipe the most is that I could get a taste of BBQ even if it was winter time. Smelling the pork bake in the oven with the smokey flavor of the BBQ sauce made me think of grilling on the outdoor patio. What a treat.
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