Coals - BBQ Charcoal Grill

The use of gas grills over the years has become ever more popular, but for the die-hard barbecue enthusiast there is nothing quite like the smell and taste of a charcoal grill. For me when it is time for the next barbecue and I have decided to use my charcoal grill (yes I have both a charcoal grill and a gas grill), I find myself following an unplanned ritual. Maybe it is because I have been making barbecues for many years, maybe there is something mystical about preparing and lighting the fire, but I always find that I follow the same procedure … maybe it is because it works for me.

I start by placing the firelighter’s in a specific pattern on the grid so as to ensure that when the charcoal is placed on the top there are no areas that will not be lit.

I then stack the charcoal on top of the firelighters to make a pyramid making sure that I do not place too much charcoal on the grill at this time as this will just smother the firelighters.

I then light the fire from the bottom making sure that all the firelighters are all lit and then stand back and observe my achievement.

Once the first few coals are lit and burning I then gradually add more charcoal making sure to not add too much charcoal at a time as this will smother the lit coals. One thing that I have learnt over the years is to make sure that there is ample clearance between the pyramid of charcoal with the firelighters and the base of the grill. This allows air to be drawn in from the bottom by the flames and the fire takes much easier. In other words attempting to make a fire directly on a flat surface is much more difficult. This is where the Weber One Touch charcoal grill comes into its own. This charcoal grill has a specially designed fire grill on which to light the fire. It is positioned above the base of the grill pan and the grill has adjustable air grooves cut into the bowel which allows you to adjust the amount of air that the fire needs. Open it and the fire burns quicker, close it and the fire burns slower.

You can find more information on this and many other Charcoal Grill and Gas Grills including the BBQ Smoker range by clicking on these links.

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If you enjoy a barbecue as much as we do, please check out our links for a comprehensive range of Gas Grills, BBQ Smoker and Charcoal Grill including the Weber Grill, http://www.thebbqgrillshop.com

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Features In Barbeque Grilles Shopping

Monday, January 10th, 2011 at 5:15 pm

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There is a lot of guesswork involved when you are shopping and considering all of the features in barbeque grills shopping that are available through Internet shopping websites and brick and mortar buildings located in any city in the United States. People have specific cooking styles and can be very particular about how they cook their barbeque.

Some of the features in barbeque grilles shopping offer two burners to the left and right of the major grilling area. This feature allows families to cook vegetables and barbequed beans on a schedule that will match the time when barbeque pork or beef is ready to be removed from the fire. These burner features in barbeque grills can be found in 4 burners too. Everything you can think of can be finished at the same time.

Other features in barbeque grills shopping might be heating source. Some barbeque grills feature propane gas, and others have natural gas adapters you can use. There are charcoal grills in many sizes that can add true charcoal taste to the meat while it is on the grill. Propane gas will sear the food appropriately but rarely offers real charcoal flavor. It is flavor more closely resembles burnt edges more than full cooked flavor.

Another of the likeable features in barbeque grills shopping can be found in the size of barbeque grill that a person is shopping for. Some of these barbeque grills have a cooking surface of 42 inches, and include a built-in rotisserie too. For single families, smaller features in barbeque grills are desired.

A small family will find greater enjoyment in an easy-to-light barbeque grill model than one that takes a lot of elaborate preparation, such as filling with charcoal, applying lighter fluids to the coals, and having to wait patiently while the coals turn to an even red ember suitable for cooking. These extra flammable items are not generally favored by families who have small children in the home.

People that have large kitchens and want to improve their resale value, find features in barbeque grills shopping that are built-in to the kitchen counters, or walls as a very desirable item. These built-in grills are a true favorite to people that do a lot of entertaining in their home. These built-in grills will generally have a built-in exhaust system too, and those features in barbeque grills will make a good resale point when the home is placed on the housing market.

For people that want serious features in barbeque grills shopping that they want to put in their homes, a serious shopper might find independent smoker trays, and grill surfaces that are made specifically for pork and beef on one side quite acceptable, and more refined grill surfaces on the other that are perfect for fish and vegetable cooking as an added bonus.

Elaborate features in barbeque grills shopping might include a integrated halogen light for cooking at night. The 50 pound rotisserie might seem a bit excessive but if you cook large turkeys then this features might be considered the norm for your household. Some people use the surface coating features in barbeque grills to dress up the outside cooking area of their home. Pretty stainless steel is a better choice to look at than black smut filled, brick cooking pits by a long shot.

Peter Gilbert
http://www.articlesbase.com/internet-articles/features-in-barbeque-grilles-shopping-122392.html

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Barbeque and Grilling Blunders – Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

Monday, January 10th, 2011 at 5:15 pm

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Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.

These mistakes are made time and time again because your average backyard cook usually does not know any different. He really does not just automatically know how to barbeque, so he makes the same mistakes over and over.

Here are some of the more common mistakes and do’s and don’ts made in bbq grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal along the way should the coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of tongs to turn the meat.

4) Lower the heat. Except for steaks, that need a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.

5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.

7) After removing the meat from the barbeque grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the bbq cooker will cause all the juices to flow out of the meat and onto the platter.

Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. If you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.

Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?…Maybe the Food Network will come looking for you.

Billy Bristol

BBQ Charcoal Grill

Charcoal Grill, BBQ Smoker, how do I get the coals burning?

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Features In Barbeque Grilles Shopping

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Barbeque and Grilling Blunders – Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

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