You may assume that a well-trained pet can be trusted around grills, but that isn’t usually the case. Sometimes, even humans forget that a surface or utensil is hot, and animals have no way of knowing the danger either. A closed grill lid looks safe from a distance, but can actually result in serious burns on animals’ sensitive paw pads.

Plus, plates that held raw meat can be breeding grounds for bacteria, and undercooked meat scraps and bones can be hazardous for dogs, cats, and other animals. Even if you feed your animals occasional table scraps, the nature of grilling means that the grill master must exercise additional caution. Guests and other family members need to be made aware of these as well. Here are our best tips for maintaining Grilling Safety for Pets around your grill.

1. Keep Pets Away

When proper precautions aren’t taken, grilling can even be hazardous for humans. It’s even more important to keep our four-legged friends away from anything that can burn them. Even if your dog is well-trained, make sure he can’t come anywhere near the grill. Dogs may act in unexpected ways when they can smell food nearby, and any unexpected behavior can send burgers tumbling to the ground.

Cats and small dogs, in particular, can get underfoot faster than you realize, resulting in a trip hazard. Cats or dogs that are particularly good at jumping can even end up putting their paws on a hot grill lid–or worse.

Though your dog or cat may hate being kept inside, indoors is the safest place for them while grilling. A screened-in porch or a leash is also an option if your yard is large enough to keep the grill a safe distance away. Make sure your family and guests know that you’re grilling and that the animals need to be kept inside.

2. Don’t Feed Scraps

A barbecue may seem like the perfect time to treat your pets as well as yourself. After all, beef, chicken and pork are in your pets’ food, so it should be safe to give them–right?

While it’s okay to give your pets plain cooked meat as a snack occasionally, grilling is not the time to do so. For starters, it trains your pets to associate the grill with food, which will make it harder to keep them away from it in the future. Meat scraps fresh from the grill may be hotter than you realize, causing burns to your pet’s mouth and tongue.

Remember that many sauces and spices can upset your pet’s stomach–even if they’re “all-natural.” Avocados, onions, garlic and a number of other foods can be toxic to dogs and cats. can be toxic to dogs and cats. Animals can also be sensitive to the amount of fat in the meat. Fatty meats can cause gas and bloat at best, or pancreatitis if consumed in large quantities.

Don’t let your pet lick grill utensils, unwashed plates or cooked bones, either. Parts of a recently-used grill fork or tongs can be hotter than you realize. Plates that held raw meat could easily cause food poisoning. Cooked bones can easily splinter in a dog’s mouth, and while raw bones are theoretically safe, an improperly cleaned bone can also cause food poisoning. If you want to give your pet a treat during your party, stick with store-bought treats or plain food cooked ahead of time.

3. Lock Up Supplies

The grill itself isn’t the only hazard present. Charcoal, lighter fluid and grill forks need to be kept far away from curious animals’ reach. Though charcoal may seem entirely unappetizing to humans, dogs have been known to eat worse things! Lighter fluid can also pose a hazard if it spills or a curious pet bites the bottle. Grill forks can be sharp at the ends and can also harbor bacteria if they aren’t cleaned after use.

Consider keeping these items on a high-up shelf in a shed. Since outdoor cats can climb or jump into surprisingly high spaces, even the garage may not be safe, so a shed with a latching door may be the best place. Avoid keeping lighter fluid in or near the house, as it can be a fire hazard. You can also consider getting a locking wood or metal storage box to keep in your yard.

4. Clean Up Properly

Did you know that animals will sometimes even eat foil and plastic wrap? While they may not eat it straight out of the kitchen drawer, they will assume it’s food if it has a meaty scent on it. Even if the grill is turned off and cooled down, don’t let the animals back into the yard until everything is thoroughly cleaned up and put away. Plates that held raw meat could be breeding bacteria and a stray bone that fell to the ground could pose a choking hazard.

Cleaning up is also essential for keeping pets from eating meat drippings. Excessive grease can be really bad for your pets’ health. Since grease can fall out of the bottom of your grill, consider using a greased pan to catch drippings, or make sure to clean your grill area well afterward. Different types of grills have different clean-up needs and even cool down at various rates, so make sure to double-check everything at the end of the day.

5. Have a Plan B

Even the best-laid plans sometimes fail when it comes to grilling, and that’s especially true when there’s an animal involved. Your pet may escape the confines of the living room and dart outside, or a well-meaning guest may provide a bit of food that causes a serious upset stomach.

Have a deterrent, like a spray bottle or noisemaker, by the grill in case you need to prevent a hungry pet from running at you while you’re cooking. Also, have an emergency vet number on hand in case you need it. If you’re grilling on a holiday weekend, remember that your regular vet may not be available to help.

The post Grilling Safety for Pets: 5 Tips to Keep Your Pet Safe Around a Grill appeared first on Grills Forever.

What Are the Health Benefits of Grilling?

Thermal treatment of food on a grill is a short-term roasting with a high temperature. Compared to frying, this way of cooking the dishes is much more useful, as a result of such a process we receive a delicacy being not as rich in saturated fats, cholesterol as after frying, so grilled meals are certainly more useful for health than the fried meals. One more health benefits of grilling is that the food has fewer calories than fried food. And the calories rate is decreasing if you don’t use oils and animal fat while cooking meat or fish on the grill. Natural fats dripping out of the meat while being heated are evaporating, generally. The rest of the fat doesn’t turn into cancer genes poisoning your organism.

One of the significant health benefits of grilling is thought to be the highest possible preservation of nutrients in the food, that is vitamins, minerals, proteins, carbohydrates, and other useful substances. When boiling these elements are present in a broth, and when frying they are almost completely broken. For more information about charcoal grills, have a peek here.

The food, which was cooked on a grill, maybe eaten by people with chronic ailments of the digestive tract. In particular, the grilled food may be consumed by those who suffer from cholecystitis, gastritis, liver, and pancreas gland problems. In fact, when having such ailments, it’s better to give preference to grilled fruits, veggies and mushrooms as the dieticians claim they are more useful than the fish and meat fillet cooked on a grill. However, before starting a process of cooking it’s worth wrapping a product in foil. By the way, this little trick will be helpful for preserving the flavorful taste of the food.

The simplest means of grilling is baking products over an open fire in the fresh air. The potatoes cooked like this are considered to be safe for health and rather tasty for enjoying the food. This refers to baking unpeeled roots in the hot ashes.

The products cooked on electrical grills are normally hearty and digestible, as infra-red rays radiating from a grill penetrate deep into the food being cooked, and it doesn’t destroy any chemical compounds stored naturally in this food. The primary texture of the delicacy is also left untouched. The food prepared in the fresh air is also famous for its incredible odor and brown crust.

Harmfulness of the Grilled Products

Unfortunately, there is more harm from the grilling than benefits.

Thermal treatment of the meat and fish, being too fat, increases their caloric value, which wasn’t small at the start of the cooking process, too. The content of harmful compounds called sterols also increases after the thermal treatment, so frequent consumption of such foods increases the risk of excess weight development, atherosclerosis (because of increasing the levels of bad cholesterol in the blood) and provokes a lipid storage disease development. Consequently, problems with a heart or increase or arterial pressure might start.

The supplementary usage of oils and animal fats when grilling meat, fish or veggies contributes to creating carcinogenic substances in such food type. This happens because of the high heating of oils and fats or dripping the fat on the fire and its further burning. The cancerogenesis are very dangerous for human health, as they contribute to the development and growth of cancer cells, accelerating aging processes and becoming the organism full of toxins. The meat pieces with crackling are especially rich in these dangerous substances.

Undercooked grilled food isn’t useful for human health, either. Such meat may be a source of infections like campylobacteriosis (poultry meat), Yersinia bacteria (pork), E-coli infecting agent (pork). People catching these infections experience general discomfort first, and later they start having symptoms of food poisoning like diarrhea, sickness, vomiting and high temperature. But, in fact, the situation is much worse.

The flammable liquids used for starting a fire, that is alcohol, gas, chemical spirit make the delicacies, cooked with the help of grilling, harmful. There is always a danger of penetrating toxic components of these substances into meat, veggies or fish. The same thing goes for using newspapers and rotten wood. When using newspapers for making a fire printing ink contains lead, which tends not only to settle down in the lungs, but also get accumulated in an organism.

Usage of a special grill pan and a short-term baking of a product in a microwave has a negative impact on human health, as well. When using a grill pan, you can’t avoid using additional fats and oils, and in the second case, a delicacy might lose practically all mineral and biologically active components.

Secrets of Useful Food Cooking on a Grill

• If you are firm about creating a cooking masterpiece while using an open fire, try to use only charcoal for making a fire and avoid using the abovementioned flammable liquids. But remember that the log pieces produced from softwood are not desirable for usage, as they contain plenty of resins. Using a pellet smoker can make your grilling endeavour a lot more easy and safe. Pellet smokers are convenient and safe. Moreover, different kinds of wood pellets provide you lot of flavour options to go with.
• Start grilling products as soon as charcoal turns into grey ashes. Under these conditions, the temperature isn’t so high and the food will not be burnt or charred, as a result.
• Avoid cooking food over an open fire, as you protect yourself from consuming carcinogenic substances together with the products, which are capable of provoking oncological disease development.
• Before the start of the food grilling, try to place the products into the aluminum tray. The same goes with the foil, which you have already heard about. Using this trick also prevents from penetrating the harmful carcinogenic substances into your delicacy.
• Before being grilled on a fire, meat or fish should be marinated. With the marinating process, you will manage to reduce the time required for cooking The food itself will come out incredibly tender, juicy and digestible for an organism. The shortest suggested time for keeping the meat of fish in a sauce is sixty minutes. As the marinade you might use a mixture of olive oil with spices, mayo or beer. If you are going to grill mutton, the perfect marinade for it should be a mixture consisting of black tea, olive oil, black pepper, garlic, and rosemary. Poultry meat is often marinated in a mixture of some oil, red wine, red pepper and marjoram for an hour. Before placing the meat on a grill, dry the marinated product up with a cotton or paper towel.
• For bringing a savory taste and odor to the food, use the spices and seasonings. Just spread them on your fish or meat.
• It is forbidden to cook frozen products on a grill.
• Salt the food at the very end of a grilling process. At the same time of cooking, you should add the marinade leftovers to the food.
• Do you want to cook useful shish kebab on a grill? So, cook the veggies with the meat, as well. Try to use as many veggies as you can, there must be more vegetables than meat on a grill.
• If you long for some grilled chicken, you are able to have it, even if you keep to a diet or your stomach is out of order. Just take a piece of chicken breast and strip the skin from it (that is obligatory). All the harmful and fatty substances are present in the skin. The same goes for the grilled chicken purchased in a store. Besides the brown and fat skin, it has plenty of salt and seasonings. After stripping its skin, the problem will be solved.
• Try to grill the food in a foil, as it was mentioned before, or under a lid.

You might get benefit from any product, as well as meat, and the grilled food will be beneficial for your health when cooking in the right way. The veggies prepared on a grill will be beneficial not only for your figure but also for the whole organism.

There is one more useful tip for you: after finishing grilling or doing barbeque, you must clean the grill, on which the products were being cooked with the use of charcoal or other ways of grilling. Do it with all due care, as the coal residues or the ones from the previous cooking will do a lot of harm to your food taste and your health during the next cooking. Let the food cooked on a grill with all the possible love do good to your health and activities. Spend the unforgettable days with your close people, family, friends, and colleagues. Don’t let the bad food spoil all the fun and life enjoyment!

The post Is There Any Health Benefits of Grilling Food? The Answer is Here!! appeared first on Grills Forever.

No matter how well you took care of your grilling machine, it is pretty normal to have troubleshooting with them sooner or later. And bbq repair is a costly business. Although the design of grilling machines varies on the types and models of grilling machines, the basic functions are more or less the same. So it will be super helpful if you understand the basic working process of grilling machines. It might save you a lot of money in times of need.

Basic Design of a Smoker / Grill Machine

Whether it is a gas grill, charcoal grill or offset smokers, the basic function of grill machines remains the same, which is cooking meat with indirect smoky heat without losing the tenderness of the meat. There is a heat generation place where the fire is made through burning gas fuel, charcoals, or electricity depending on the type of grill machine.

Except, gas grills and electric smokers, most grill machines use wood chunks as burning fuel. In the case of gas grills and electric grills, there is a regulator, burner and ignitor. The regulator is there for controlling the fuel flow and the burner helps to evenly distribute the heat. If the machine is large, there can be more than one, two or more burners.

Basically, the heat generated by burning fuel is channeled into the meat. Most grills have an airtight patio, cover or lid to trap the heated smoke which ultimately cooks the meat. There is a space for wood pellet chip placement in between the flame and cooking grate. The heat goes through the pellet chips which enhances the smoky flavor by manifold. In recent models, there is also a place for a water pan right below the grate. The water pan serves two purposes here. Firstly, it catches all the drips from the meat and secondly, the moisture helps the meat to retain its tenderness.

In most of the grill machines, the meat is placed directly above the heat. But in pellet and offset smokers, the firebox is situated beside the cooking grate and the heat is channeled to the adjacent cooking chambers as depicted in the image below. Thus, the cooking process is comparatively slower than other grill machines but it ensures the perfectly smoked meat.

Finally, depending on the grill machine model and version there can be many other parts or accessories attached to the smoker to ease the cooking process. Thermostat, air pockets are perfect examples of such tools.

BBQ Grill Repairing Guide

Now that you understand how a bbq smoker works, it will be easy to grasp the problem you are facing with your grill machine. There are few grill problems that occur frequently especially if you are using a gas grill. Here are some common grill problems and how to fix those grill machine problems that might occur with your smoker.

1. Low Temperature with Low Flame

Low flame on grill is one of the most common grill problems. The fuel line regulators are the main culprits in most of the time. Regulators tend to be sticky when they start to wear out gradually. A sticky regulator hampers the proper gas flows and ultimately hinders the flaming up to the desired temperature required for perfect grilling. To solve the gas grill low flame regulator problems you can try the following steps.

• Open the grill lid and turn off the gas flow from the tank.
• Detach the fuel line from the gas tank
• Turn the dial of all the control valves to maximum and leave it for one or two minutes to release any gas within the smoker and gas line.
• Reconnect the fuel line to the tank.
• Turn on the gas line slowly and ignite the grill,
• Your grill should heat up normally after this. If not, then check the venturi tubes and consider replacing the fuel line regulator.

2. Orange or Yellow Flame

This problem is prevalent among the gas grill models. Orange or yellow flames indicate problems in the control valves and venturi tubes. The venturi tubes can be found right under the control valve and beneath the burner. The problem can arise from any misalignment or obstruction between the shutters and the tubes. It is essential to clear out any clogs inside the venturi tubes or adjust the air shutter to get the perfect blue flame for grilling.

If your gas grill is generating yellow or orange flame, you should check and adjust the burner and the venturi tube of your grill machines by following these steps:

• Locate the adjustment screw. Usually, you will find the adjustment screw attached to the burner. This screw is responsible for mixing the air with the propane gas. If the screw is tighter than it should be, then the burner would generate a nasty looking uneven yellow or orange flame. If it is loose then the burner might not burn properly.
• Turn the grill on by lighting and make it low.
• Loosen the air shutter by rotating the adjusting screw counterclockwise. Loosen until the flame gets mostly blue.
• Turn off the flame and tighten the adjustment screw.
• Clean any cloggage from the burner. You can use a snake brush if required.

3. Uneven Heating/Hot Spots

Uneven heating is very common grill problem which occurs due to any blockage in the burner unit. You have to clean your burner unit or units to solve this problem. Depending on the level of blockage you might have to detach the burner from the grill. After cleaning as much as you can light on the grill with the full flame for 15 minutes.

4. Gas Grill Just Won’t Light

If you are having this problem it is most likely that it is due to the igniters. Some grills have piezo-electric igniters or push-button igniters and some are battery-powered. It is very common to wear out the ignition batteries after some time. Check if your igniter is generating any spark or not.

You can get to the igniters by pulling off the cooking grates and the barrier and thus exposing the burners. Try to locate the position of the igniters (generally, at the root end of the burner) and push the ignition button. You should see a small spark or hear the sound of a click (Or a stream of clicks in case of electric smokers) if your grill machine has piezo-electric or push-button igniters. If your igniter is jammed, clean it very carefully and recheck it. Consider replacing the batteries if deemed necessary.

5. Grill Produces a Lot of Smoke

If your grill machine is producing a lot of smoke then there may be an excessive amount of grease inside the grill. To avoid such problems, you need to clean your grill machine properly. You can also preheat your grill machine for at least 10 or 15 minutes, before grilling.

6. Flame From Under the Grill, Behind the Control Panel

Inspect if there is any blockage in the air shutters or the venturi tubes. This can also occur if there are any misalignments between the tubes and the burners. Don’t forget to let the grill machine cool down before you start inspecting.

These are some of the most frequent grill troubleshooting problems you might face with your bbq machine. Before attempting to solve your grill problems on your own, please take proper safety measures. Don’t hesitate to call in professionals help if you feel the need for it.

The post BBQ Grill Repairing Guide to Most Frequent Grill Problems appeared first on Grills Forever.

Grill Replacement or Repairing?

Grills usually last for a very long time. Most grills can last more than 5 years, well above their warranty periods. However, even after regular maintenance and covering it whenever needed, often there are issues that will make you realize you have to replace some of the grill parts. If your grill has crossed that warranty line, replacing grill parts is the option. Depending on your budget, you might need to compare the cost of replacing the parts against buying a new grill. To help you make a sound judgment on which grill parts you should be replacing, you should consider these factors.

• Too much rust or cracks in the firebox or heat source indicate that you have to bid farewell to your grill and get a new one.
• Grill burners can come with a warranty of up to 10 years so these last a long time. However, if there are any signs of uneven or yellow flames or unusual flaring, you should consider repairing while still under warranty. If burners and igniters have too much grease on and appear corroded, then you should replace them with new ones.
• If your grill grates are flaking and cracked in some areas, consider replacing them with new ones. Heat barriers should also be replaced every once in a while.
• Check if the gas hose and regulator are cracked or not. Spray a mixture of dishwashing liquid and water onto the hose and see if the area bubbles or not. If it bubbles, it indicates a gas leak you should definitely replace the gas hose for safety.

Repairing Gas Grills

Replacing grill parts might sound easy to do but it does cost money. Repairing is your budget-friendly option. In fact, repairing gas grills is quite easy, since nowadays many grills require lesser time to disassemble and reassemble. Grill grates, burners, igniters and gas hoses are always better to replace if damaged, but below are the parts that can actually be repaired:

• The Overfill Prevention Device (OPD) of a gas tank can be damaged and needs repairing.
• Regulator controls the flow of gas into the grill. If there is a leak or damage in this regulator, it will have to be repaired.
• There are control valves that control the flow of gas to each of the burners of the valve. These can be disassembled easily. If there are any bugs or clogs inside the valves, clean it out with a thin wire and assemble the part the way it was before.
• Venturi tubes are present in between the valves and the burners and should be cleaned and repaired if bugs get inside.

Replacing Grill Parts: What to Consider if You Need to Replace Your Grill?

So your grill has lasted a long run and you feel that it is just not good enough for you anymore. If that is the case, you should go through these checkpoints and ensure what type of grill will best cater to your needs.

1. Budget: Obviously, your budget should always come first when you are deciding to buy a new grill.
2. Fuel: Actually, this depends on your preference. Would you want to do your BBQ party with a charcoal grill, gas grill, wooden or electric grill? The choice is yours. However, if you are intending to buy a gas grill, then you should consider whether to use natural gas (methane) or propane (LPG). Both gases have little difference in performance. Natural gas is provided directly through a line from a local utility provider. LPG can be purchased in portable refillable tanks.
3. Location: Do you want a built-in grill or a portable one? Portable grills can be moved around, taken to picnics or outdoor camp spots and are useful if you are moving to a new home. However, if you like to hold indoor BBQ parties and your kitchen has enough space then a built-in grill is a better option for you. This would also give your kitchen a stylish decoration and your home, more value.
4. Grill Options: Direct heat grills usually have food on top of the fire directly with a tamer plate in between the burner and the grill grate. Indirect heat grills use a briquette system that would deflect direct heat but still able to grill food. You can also buy multiple types of grills for multiple recipes. So along with a grill for ribs and steaks, you can also opt for other grills that have infrared burners or side burners specifically designed for other kinds of recipes. Grills should have efficient ash and grease collecting systems so that the heat source is not interrupted by clogs or juices from food.




5. Brand and Warranty: Brand reputation matters. A reputed brand would have grills with better construction design, craftsmanship and durable grills that could go on for a prolonged period of time with little maintenance or chances of repairing or replacing, coupled with the reduced risk of a fire hazard. When buying a grill simply shake the unit for a bit. If it feels flimsy or weak, then you should definitely opt for sturdy steel construction design.
6. Check BTU and Steel Grade: BTU (British Thermal Unit) is used to quantify how much heat energy a grill can produce in an hour. The higher the BTU number the quicker you get to serve food. Also, check the grade of steel used. The lower the number, the better the quality of the stainless steel.
7. Easy of Assembly: Some grills take hours to assemble and disassemble which could be a nuisance, especially if you want to clean your grill regularly. Go for grills that can be assembled and disassembled much quicker and still work.
8. Extra Features: If you want your backyard cooking experience to go up a notch, consider other sophisticated components that can come along with your grill. You can choose porcelain grill grates instead of stainless steel or cast iron grates as these do not rust easily and last long. Some grills come with LED lights so that you can cook at night time. This is perfect for backyard night BBQ parties. If you like to cook for a large number of people then you should consider buying a larger grill with more burners, such as infrared burners. You might want to buy a gas grill that comes with shelves, cabinets and drawers to be able to keep spices and accessories required while grilling. Other add-ons include an integrated refrigeration unit, deep frying features, heat barriers, rotisseries, etc.

Most grills last for a minimum of 3 years without requiring any maintenance. With proper cleaning and regular inspection, your grill can last as many as 7 years or even more. All types of grills should be cleaned regularly to ensure better performance and should be covered to prevent dust and bugs to clog the systems. However even after such careful procedures, often grill parts become too damaged to use, so they need to be repaired. Nowadays, grills are less complicated in terms of design and thus users can repair themselves. Specific parts of a grill should be replaced instead of repairing. Replacing grill parts could be a bit costly. However, if you think that your grill has lived a long life and is way too old to fix, then you should consider welcoming a new grill to your yard.

The post Replace or Repair? A Comprehensive Guide on Grills appeared first on Grills Forever.

Grilling the perfect, tender and tasteful ribs to the perfect smoky texture is quite a challenge for the BBQ lovers out there. Smoked ribs is an incredibly popular delicacy, but getting the right smoky texture and taste is not so easy. That’s the reason many people are willing to try grilling this delicious food at home. Another issue is that there are different types of ribs derived from pigs, cows and lambs and each is cooked in different ways. If you would like to try your hands in grilling ribs then this article is your best bet. Here at Grills Forever, we have mentioned a general method on how to cook ribs on a gas grill, as well as on a charcoal grill, to get those smoky ribs you always desired.

Low and Slow: Grilling Ribs on a Gas Grill

Truth is, indeed it takes a long time to grill using natural gas but the results are worth it. If you want to smoke your grilled ribs but do not have an electric grill or charcoal grill then this method might just be the right choice for you.

1. Fill the smoker box of the gas grill with wood chips, preferably hickory or cherry wood.

2. Fill 3/4th of a pan with water and keep it next to the smoker box. Light the heat under the smoker box and set it to high temperatures.

3. Preheat the grill for around 20 minutes. Prepare the rim rub and coat it on all sides of the rib meat. After an hour or so, proceed to the grilling process.

4. Then place the ribs opposite to the smoker box. The rib pieces have bones so ensure the bones face down while the meaty part stays up.

5. Allow the ribs to cook for 1 or 1.5 hours. Make sure to refill the smoker box with wood chips and fill the pan with water every once in a while but not too often. Doing too often will drop the temperature down a bit and slow down the cooking process.

6. Shuffle the positions of the ribs. So the ribs closer to the heat are now moved away to another side and the ones a bit far away are brought closer. This is done to prevent overcooking. Close the lid and cook for 1.5 hours at least.

7. Turn the ribs upside down. So this time the bone side would face up. Cook the ribs like this for around 45 min. Keep checking if wood chips or water need to be refilled.

8. Swap the positions of the ribs and cook for another 30 min after closing the lid. Use this time to prepare a barbecue sauce.

9. Coat all sides of the ribs with barbecue sauce and set the all burners to high. Remove the water pan. Allow the barbecue sauce to set on the ribs for 10 minutes after removing them from the grill.

Fast and Smoking Hot: Grilling Ribs Using Charcoal

Grilling ribs on gas is a more slow and controlled process that can be easier for people who just got into grilling. However, those who want to get the best grilled ribs in a shorter period of time with heavy smoky texture, this method is perfect for them.

1. Remove the rib membrane from the ribs, as keeping this on makes it more difficult for the ribs to get tender. Remove any loose meat.

2. Sprinkle rib rub all over the ribs and ensure to heavily coat them. Let the flavor sink in for a while.

3. To begin the process of grilling you will need two aluminum pans. Use enough charcoal so that it covers half of the coal grate, which is around three layers of charcoal.

4. Place an aluminum on the charcoal grate and pour some charcoal on to the other side. Then add long chunks of wood. This is because the larger the word, the more time it takes to burn hence more smoke.

5. Place a second aluminum foil directly on the charcoal grate and fill it with water. Keep the grilling temperature at around 250 F. As the water heats to steam, it will keep the ribs in low heating.

6. Place the ribs next to the water-filled aluminum pan and cook for around 3 or 4 hours. Ensure that the final temperature reaches around 180 F. Also turn and swap the positions and sides of the ribs for even cooking. If need be, replenish the water and coal from time to time.

7. After about an hour wrap the ribs with aluminum foil in double layers. Place the wrapped ribs on to the grill and cook for another one hour.

8. Remove the foil and cook for another 30 minutes. Now that it is nearly done, coat the ribs with barbecue sauce in thin layers. Repeat this about 5 times. Then remove the ribs.

Some General Tips on Smoking Ribs

• How long to grill ribs: Ideally for this method, you could opt to use rack of lamb or pork spareribs, but if you use baby back pork ribs then reduce 5 mins of cooking time in each step of the process. Using rectangular shaped spareribs is a better option as cooking it evenly would be much easier. The whole process should not take more than two hours.
• Trimming hacks: If the ribs are uneven, do make sure to trim away excess meat or fat and remove any connective tissue before cooking the ribs. In fact, trimming is quite a popular option. The lower ends of the spare ribs are cut to create rib tips, and the curved part of the ribs split in half is cut to create riblets. Both rib tips and riblets can be separately grilled.
• How to prepare rib rub: The rub should heavily coat all sides of the rib and should be applied evenly. Mix, 1 tbsp cumin, 1 tsp white pepper, 1 tsp cayenne pepper, 1 tsp black pepper, 1 tbsp paprika, 2 tbsp kosher salt, 1 tbsp brown sugar, 1 tbsp granulated onion, 1 tbsp granulated garlic and 1 tbsp chili powder into a large bowl and keep it in an airtight container for further use.
• Aluminum foil use: if you want your ribs to be smoking hot, then you can add an extra two hours of cooking at the end by wrapping them in aluminum foil with apple juice coated on the insides. Close the lid and increase the temperature so that the juice can steam the meat and tenderize them for 30-45 min.
• How to prepare barbecue sauce: For ribs grilling, coat a heavy amount of barbecue sauce. To prepare a barbecue sauce for ribs, heat a pan to medium level and add 2 tbsp olive oil. When the oil is warm enough, add ¼ cup minced onion and water which should be made into a puree. After simmering for 3 minutes, add 2 cups of ketchup, 1/3rd cup brown sugar, 3 cloves of crushed garlic, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tsp dry mustard and fresh ground pepper. Mix all the ingredients and allow to simmer for 30 minutes.

These are two general ways of cooking deliciously grilled ribs but there are also other recipes that you could try. There are different types of rib rubs and rib barbecue sauces that can be made to enhance flavors. Also for beef ribs and lamb ribs, the rubs, sauces and brine composition can be different but the techniques are all fundamentally the same. So any of these two methods can be used to cook the perfectly smoky grilled ribs of your choice.

The post Two Surefire Ways to Cook Mouth-watering Smoked Ribs appeared first on Grills Forever.

People often worry about why their grills are wearing off and find themselves not knowing what to do. Although grilling and barbecuing is not done on a daily basis, keeping your grill clean should be your priority if you want to be able to grill some delicious recipes for a long time. Recently, a number of acquaintances asked me for some tips on how to clean a grill. As a BBQ enthusiast at Grills Forever, I use my grills more often than I use my stove and honestly, BBQ grill cleaning is not so simple. So, here are some simple yet effective guidelines on how to take care of your BBQ grill.

Grill Cleaning Tips: Before You Start

Always set a place where you will clean your grill beforehand. The process of cleaning can make your surroundings very messy. So just lay a paper outside so you can place your grill over it before cleaning.

Choose the Right Grill Brush

Cleaning a grill requires a proper type of brush. Remember, grills are outdoor appliances and after every usage, it collects food and oil. So, scraping off food will be required to clean every type of grill.

Always have a brush made of stainless steel or brass bristles for your grill cleaning. Also, you should replace your grill brush once a year because it will lose bristles over prolonged usage. Choose a brush that has a long tough handle with a hole at the end so that you can hang it after use. Buy a brush that comes with a scrub pad too, that could scrub the grill and prevent stickiness. I would recommend not using motorized grill brushes because these do not save time or energy. Nothing is better than cleaning your grills with your own hands. However, for your cast-iron grate, keep a soft sponge. Also, please wear gloves for your safety.

How to Clean Cast Iron Grill Grates?

Cast iron grills are very handy when it comes to grilling because it heats evenly and allows the heat to be retained for a prolonged period of time. Also, cast iron grills are highly durable and strong, but it has only one problem. Cast iron grills can easily rust in contact with water. Follow these 6 simple steps to cleaning grill made of cast-iron.

• Prepare to clean the grill right after use. Allow the grill grate to cool down a bit but still a little warm.
• Now use that grill brush to scrape off food and dirt. Create a solution of water and apple cider vinegar or baking soda at a 4:1 ratio and use a spray bottle to spray it over the grill grates. This will not only clean the grill but also remove contamination. Use paper towels to wipe off the solution from the grill grates. Repeat this process until most of the food and oil has been removed.
• Earlier I did mention keeping a soft sponge. Use a mild soap to wet the sponge with, and wash the grate with this sponge to get rid of the remaining grease. Bear in mind this has to be done quickly, as prolonged exposure to water can deteriorate the cast-iron material. Rinse off the soap with warm water and then use a clean cloth to dry it completely.
• Use a cloth or paper towel to coat the grill with vegetable oil. To ensure that the oil covers every part of the grill grate, wrap them grates with aluminum foil.
• Now keep the foil-covered grates on the grill and set it to a high temperature. Close the lid and wait for 10 minutes.
• Your grill grate is now ready for reuse immediately. If you will store it, then ensure to store in a dry place.

How to Clean Stainless Steel Grill Grates?

Stainless steel grates are very durable, easy to use and almost no maintenance needed! Also, do not be under the impression that grill grates can be made to look as good as new. That does not happen because grill grates often develop patina. Patina is caused by the discoloration from the heat. No amount of grill cleaning can eliminate that.

• Clean the stainless steel grill grate right away after use. This saves you the hassle of cleaning on the day of your next BBQ event. Make sure it is still a little bit hot. If it is not, then preheat it.
• Use a brush with stainless steel bristles to scrape off stubborn food and oil particles while the grill is still hot.
• Season the grill with cooking oil to make the grill shine and also prevent rusting.

How to Clean Porcelain or Porcelain-Coated Grills?

Porcelain grates do not rust like stainless steel or cast-iron and they allow even distribution of heat, thus food is grilled evenly. Cleaning porcelain grills are also very simple.

• For these grills instead of using tough stainless steel or brass bristles, use a soft nylon brush, or medium-sized toothbrush. Using brushes with tough bristles would damage the porcelain. Also, use a scouring pad.
• Clean the grill after heating it for a while. Wear gloves. Heating would cause excess food and oils to melt and that would allow much easier brushing and scouring. Once it cooled down a little bit, then go on to brushing and scouring.
• Now season with oil and your grill is ready for its next BBQ party.
• Note: if you do not have nylon brush, ball up an aluminum foil sheet and use that to clean the grill grates. To remove tough grease you can create a paste of baking soda and water (½ cup soda to ¼ cup water) and apply to the grill. Let it rest for 20 minutes and then clean it off with your grill brush. Ensure to clean it off completely.

How to Clean a Gas Grill Parts?

If you own a gas grill and you are done with cleaning the grill grates, do not forget to clean the grill itself. Since you are turning the grill on for the purpose of heating the grills for cleaning, make sure to turn it off after you are done. Ensure no propane is leaking while you are cleaning the gas grill.

1. Remove the burner protectors and drop it into a bucket full of soapy water to get rid of the food and oil that drips from the grill grates above.
2. When you use drip tray, always line it with aluminum foil, so that later, cleaning is much easier. Remove the drip tray and throw out any charred loose material and brush off any dust.
3. The plates below the drip tray can also accumulate dirt, so if you can reach down there use a brush and scrub to remove dirt down there.
4. Spray all these parts with a grill cleaner, but you can use either baking soda or vinegar for cleaning out the excessive grease too. Do not forget to clean the burners. Spray some grill cleaner onto the burners and use a paper towel to wipe.
5. Lastly, scrub all these parts with soapy water and then use a water hose to get rid of the soapy water. Allow the gas grill to dry.
6. Remember to keep the grill grates oily. Put all the parts back inside the grill and cover the gas grill with a grill cover.

How to Clean a Charcoal Grill?

So you have been grilling and cooking charred smoked food but you have no clue how to clean it. Smoking can cause your charcoal grill to become incredibly dirty so it is best to follow these steps to maintain a clean grill.

1. Disassemble your charcoal grill and unscrew the kettle. Do not be lazy about it!
2. Spray some oven cleaner (which contains sodium hydroxide) onto the kettle and the grates and keep them inside black trash bags. This will allow some time for the oven cleaner to get going on the grime and tough slime.
3. Wear rubber or latex gloves to protect your hands. After some time, remove the kettle from the trash bag and start scrubbing with a brillo pad. Rinse the kettle with hose water and scrub more if needed. Scrub the exterior of the kettle with the brillo pad but do not use oven cleaner for the exterior.
4. You can do the same process for the grill grates too.
5. Reassemble the charcoal grill and allow it to dry for around 6-8 hours under the sun. Light it up with high heat and close the lid before next use to ensure it has no oven cleaner or water remaining.

Try to clean your grill grates twice a year. If your grill is extremely dirty and using homemade materials to clean it is simply not helping, you can buy professional grill cleaners that come in spray bottles. This will help you with grill cleaning immeasurably.

For porcelain grills, make sure the cleaner you buy is safe for this type. Since you are turning the grill on for the purpose of heating the grills for cleaning, make sure to turn it off after you are done. Now you are all set to use your grill for your next awesome BBQ party.

The post How to Clean a Grill: A Guide to a Spotless Grill! appeared first on Grills Forever.

Everybody loves to party. Whether it be birthday parties, anniversaries, baby showers, celebrating graduation, outdoor family brunches or bachelorette parties, cooking for crowds is never a simple task. The best way to deal with these kinds of large scale parties is definitely backyard party grilling.

Grilling is convenient because a number of different types of recipes can be made using one barbecue grill, be it a charcoal grill or gas. If your kitchen is occupied with cooking other dishes and making desserts, grilling in the backyard would not only be fun, it would also save the kitchen from congestion and make way for more smoking recipes. However, to host a great large scale BBQ party, you might feel a bit intimidated. Here at Grills Forever, we have compiled a list of grilling party ideas that you could use to make your BBQ party an inevitable success.

How to Prep for Your BBQ Party?

Determine how much time you have to arrange the party and make a guest list. Remember to serve everything in buffet, which is easier. On one table food will be served while on the other table, guests will sit and eat. This way you will not have to move in and out of the kitchen too often. Plan what recipes you intend to cook and grill, the day before and on the day. Also plan what condiments, drinks and desserts you will serve for the guests. Clean your grill grates, polish the grilling equipment, gather natural charcoal if you are using a charcoal smoking grill. If you do not have grills and smokers then buy ones that are a bit more spacious, has enough burners and also ensure to buy thermometers. The temperature of the grilled meat determines whether the grilling is done or not. Clean the grill grates by dipping them in vinegar and baking soda solution, then rinse with water. You can also use warm soapy water to clean the grilling area and the grates.

Setting up the Place

Set the guest table close to the house. Position foods in a way that they can be refilled easily. Keep the grilled food items close to your large-sized grill. The grills are hot so, try to keep children away for safety reasons. Keep silverware wrapped in a napkin at the end of the buffet table. Since it is a BBQ grilling party for a large number of people you can send out invitation cards with decorative designs in themes related to grilling or smoking. Mention time and date and if you want to take your party to the next level, mention a theme. To ward off backyard bugs you can use citronella candles.

Appetizers

Appetizers might not seem to be needed, but honestly, these items can really get a BBQ party going. Appetizers can also be of great help if there are children running around. Go for simple easy appetizers that would be easy to make, nutritious and also not make the guests already full. Try making deviled eggs, pickles, nachos, guacamole, salsa, zucchini, lettuce wraps, salads, etc. Use your grill machine to smoke marinated chicken skewers and potato kebabs and serve with sauce. You can also try grilling shrimps and sausages, a very easy way of creating delicious appetizers.

Party Grilling Tips

You do not want your meat to look smokey and charred on the outside but undercooked from the inside. If you are opting for a gas grill, ensure to preheat at a high temperature, and set the grilling area to a specific temperature, with one side of the space having a higher heat. Keep an oven thermometer close to check the temperature of the indirect heat and the direct heat. Whatever is to be grilled should be on top of the space getting indirect heat. Make sure to grill all sides properly.

While measuring the temperature of grilled meat, ensure to stick a thermometer deep into the meat without touching any bones. Usually, beef is well done at a 130-160-degree F range, whereas pork is done at around 140- 160 degrees F and poultry at 165 degrees F.

Some Party BBQ Ideas

Try grilling burger patties, steaks, skewers, grilled sandwiches, hot dogs and other BBQ items for your main course. Also, remember to grill a few vegetarian dishes for your vegan friends or family members. Try mushroom bean burgers, for example.

Steaks – Steaks are quite expensive and finding the right type and cut of the meat is very difficult. Before grilling steak treat with salt on both sides, then grill the steak at high temperature. Once the grilling is done allow the steak to settle for about 10 minutes.

Burgers – Burgers are very easy to make, but making a burger patty requires a bit practice. Too thick patties would take much longer to cook while thin patties would break away easily. Also while grilling it is best not to repeatedly flip the patties with the spatula as this could break the patty. Do not use the spatula to press on the patty because that would get the juices out and dry the patties.

Pork – Grilling pork meat to perfect tenderness is quite difficult as it depends on the cut of meat. If it is tough like pork shoulder, you will have to slow grill over a long period of time. If it is soft like pork chops then you would have to quickly grill over high heat.

Sausages – Hotdogs are considered a favorite among BBQ parties. Before grilling sausages you should consider the type of sausage you are about to grill. If it is fresh sausage you would have to cook it first and then grill it. Cured or smoked sausages can just be heated and used with extra toppings.

Chicken – Be careful while grilling chicken because chicken can get overcooked very easily. Salt the chicken a day before the party, so that the juices are held together properly inside. Preheat the grill if it is a gas grill. If it is a charcoal grill, then ensure that one side is filled with charcoal while the other side is not, to provide indirect heat. Sear the chicken first and then turn on to the other side. Remove chicken before it gets too tough and allow it to settle for around 20 min. If boneless chicken is what you are grilling, do marinate it a few hours before grilling, then turn each side every 6 minutes until properly cooked.

Fish – Thinking of grilling fish? It is actually a great idea, because fish are easy to grill. Just place fish skin down, cover the grill and remove the cover after some time. You will not need to flip the fish at all. Make sure to oil the grill grate first. Always pick a fleshy fish like salmon or trout.

DIY Condiments

Set up a small table or shelf that will have condiments for the guests. You can design the containers in a unique way and even label them to make it easier for the guests. Condiments should include mayonnaise, ketchup, mustard, barbecue sauce, teriyaki sauce, sweet chili sauce, tartar sauce, cayenne chili hot sauce, hot pepper jelly, salt, sugar and anything else that can be used to season food with.

Drinks, Desserts & Juices

Your guests would like to cool off under the hot sun, so the first thing you have to do is open the pool for them. Even if you do not have a pool, you can set up a kiddy pool for the kids and a larger one for the adults. If that cannot be managed you can set up seats and tables with umbrellas on top for the guests. But if you are doing the party during winter you will not need to think of any of this.

However, if it rains the umbrellas might be a good idea after all. You can get grilling pans for indoor grilling if outdoor is not ultimately possible. Set up drinks and make desserts and juice items that would impress your guests. This is an area where you can use your imagination and creativity. Try making frosted cookie bars, banana split pies, cream pies, watermelon slushies or pops, lemonade cookies, meringue, berry trifles, cheesecake brownies, punch and various kinds of fruit juices. Not only would this cool down the guests, these usually have high nutritional value and they taste so good. However, make sure that the drinks and juices are kept on a separate stand to avoid spillage on the buffet table.

Outdoor Decor

Use chairs that can be folded up and ensure that your outdoor furniture is weatherproof. Garden stools can be used as a footrest or a stand for drinks. You can also set up other types of lightweight colorful chairs if you want to decorate your backyard. You can add cushions, rugs and colorful bean bags so that the guests can chill and relax, play games and liven up the party. You can even light up the yard with homemade lanterns if the barbecue party is at night time, or simply buy lighting.

Following these tips will allow you to host a memorable and perfect party grilling experience that would get your neighbors talking for years. However, if you have any room for more imagination feel free to take creative approaches to using these guidelines. Make sure to think a lot about the guests involved in your party. You could introduce dance and fun games with music and maybe some delightful karaoke performances to make your BBQ party unforgettable.

The post Smoking Hot Tips for Your Outdoor Grill Party appeared first on Grills Forever.

It’s a common knowledge among many bbq enthusiasts that you don’t have to be from Texas to smoke and enjoy a tender smoked brisket. Dating back to the indigenous Indians of southern Texas, brisket has risen in popularity among American meat and BBQ lovers so much that it would be really hard to find a BBQ connoisseur who hasn’t smoked or tried to smoke a brisket at home. Nevertheless, recipes to smoke a brisket had gone through lots of alterations and numerous variations had been created to please the different taste buds of the gourmands. As a brisket lover, I believe a Texas style brisket is the best one to start your journey towards smoking (meats of course). So, here at Grills Forever, I’m writing this guide on how to cook beef brisket to serve your inner foodie and help you to become the ultimate brisket master.

How to Cook Beef Brisket: Let’s Get Started

A good bbq starts with the right selection of meat. Sadly, to smoke a beef brisket simply buying the meat isn’t enough. In fact, it’s only the beginning. Let’s talk about how to cook beef brisket in step-by-step detail.

You need to buy a piece of brisket that contains the best marbling of fat on one side. As cold briskets are much easier to trim, you can keep it in the refrigerator until you are ready to size it up. Trimming the cut is absolutely necessary so you can cook your brisket evenly without any burns.

For trimming, place the piece on the cutting board fat side up. Our goal is to cut down the waxy, dense type fats that never meltdown. Start by making shallow cuts with your knife keeping it almost parallel with the brisket. The fat will start to roll up from the flat side towards the point side. After you are done with that, you can leave about a ¼ inch of fat on the brisket as it’s not absolutely necessary to cut the delicate fats.

It’s useful to remember that the seasoning and smoke don’t penetrate much further than about ¼ inch. Therefore, the more you trim the fats, the more flavors your brisket will absorb. Now that we are done with all the surface fat, let’s remove another huge chunk of fat that you will find towards the pointed end of the brisket, the one partially separates the point and the flat. Please note that you’ll need to apply some very vertical cuts to remove this fat.

Now you are done with one side, you need to focus on the other side of the brisket. Notice the lack of the waxy type of fat on this side? So now you only need to dissect the huge chunk of fat that you had removed last on ‘the fat side’.

If you are done with all this, congratulations. You just saved yourself 4-6 hours of cooking time (if you were opting for slow smoking) and you just removed the barrier between the meat and the spice rub.

Time to Spice Up

Once you have sized up your brisket, the second step is to prepare the spice rub and apply it. In order to really make the brisket soak up the flavors, you have to season it at least for one hour before smoking.

You can use the ‘Dalmatian rub’ which is just a combination of salt and black pepper. Salt usually works as a flavor enhancer for your taste buds, helps to wake up the flavor of the brisket and the meat to preserve water. Nevertheless, a homemade ‘Dalmatian rub’ gives you the freedom to fix the amount of salt and black pepper per your liking.

You can also use two different types of spice blends called ‘dry rub’ and ‘wet rub’. The smoked brisket dry rub is a mix of spices and dried herbs while the other is a mix of water or oil with the spices to boost up the flavor. You can also use another spice mix called ‘pesto’ which is a classic version of wet rub with an oil base. But then, if you prefer the taste of any pre-mixed seasonings, go ahead and use it.

However, please keep it in mind that a raw rub tastes far more different after cooking. As soon as the juices of the brisket get mixed with the herbs and spices, they go through chemical reactions where the heat of the smoke works as the catalyst.
Apart from these seasonings, you can and should opt for a brisket injection to inject moisture and flavor directly into the meat. You can use salt water as a basic brine for your injection. However, Worcestershire sauce or soya sauce can be added into the brine for a better taste.

The best tasting dish is the one that has the combination of all five tastes in just the right amount. So, if you want a hassle-free, tasty brine that’d give you just that, I’d suggest that you add in some salt; sugar and Worcestershire sauce for sweetness; add in a little tanginess with a combination of soy sauce and lemon and finally, add in a tinge of tabasco to fire it up. The hint of bitterness within the cayenne and black pepper on the rub will add in the little bit you need. The fat and the protein in the meat bring in the natural umami flavor, and together, you’ll have the perfect taste through and through.

“Manage the heat, let the meat cook, and you’ll get fantastic results.”
-Guy Fieri

Fire up Your Smoker

A smoker sustains low cooking temperatures for an extended period of time through producing smoke around the brisket. You can use a wood, gas, charcoal, electric or a pellet smoker. But the truth is, it’s always up to you what kind of smoker you want to use for your brisket. The focus here is to keep the heat stable while maintaining a steady flow of thin blue smoke.

You should always consider placing the brisket ‘fat side’ up on your smoker as the melting fat releases oil into the brisket and keeps the moisture intact. If you are using a digital temperature meter, it would be better to use a probe connected to the meter and keep it in the brisket the whole time. If you do not own a digital one, feel free to use an instant-read thermometer so you can check the temperature of the brisket.

How Long to Smoke a Brisket?

The ideal temperature to smoke a beef brisket is at 225 degrees for about 1 hour and 15 minutes per pound. The brisket smoke time per pound may vary considering how many times the smoker you are opening, the type of smoker you are using etc. So, there is no fixed way to determine a smoked brisket cooking time.

Foil Paper: To Use or Not to Use

Using aluminum foil is a controversial choice among bbq fanatics. However, using it does have some benefits, such as increasing the cooking time, helping the meat maintain moisture; even saving the brisket from collecting too much soot from the smoke and becoming bitter in the process. It can be an easy solution to a common problem called ‘Brisket stall’.

Brisket Stall

A brisket stall is a time or zone when suddenly the temperature of the brisket stops rising. That means the brisket just stops at the middle of smoking and leaves the temperature plateau in which it was supposed to be smoked.

To fight this, you can wrap the brisket up in foil when the internal temperature of the brisket reaches 165°F. You can also use a spray bottle to spray some apple juice or apple cider vinegar while checking from time to time.

The Smoked Delicious

After your brisket is done, it’s time to slice it. Oh wait… don’t just cut your brisket right after it is cooked. Wrap it with a foil paper and let it rest from 1-4 hours. Nevertheless, letting it rest for one hour is the best timing.

And after letting it rest, go ahead and enjoy your brisket. Hopefully, it would fuel your stomach and your soul.

The post Delectable and Easy-to-Cook Smoked Brisket: Step by Step Guide appeared first on Grills Forever.

Tired of camping or heading to picnics away from home? Are you thinking that maybe you want to spend your weekend at the comfort of your own home and at the same time get the outdoor picnic feel? Then maybe it is time to get involved in backyard cooking! Backyard cooking is a great way to make some quality time for your friends and family and also possibly impress your close colleagues and jealous neighbors. So if you think that your yard needs a delicious makeover for your next summer party, then read on to get some amazing backyard BBQ ideas right here at Grills Forever.

Backyard BBQ and Grilling

Backyard BBQs are perfect for small gatherings or a weekend family brunch and even date nights. However, to make sure all goes well, you need to consider buying good quality grills and smokers.

Gas grills:

The gas grill is a very convenient backyard grill because it comes with many backyard grill parts, including thermometer, hoses, lids, pipes, grills, burner knobs and grates. Buying one at a fairly big size with more burners is always a better option because your food items, even if they are small in size, may easily occupy space inside the gas grill. In case of backyard cooking, always ensure that whatever you buy should be able to withstand seasonal outdoor heat and not start rusting easily, which could be dangerous due to the increased chance of gas leaks and explosions. Also get a gas grill cover so that it can protect the grill from rain and snow during winters. If you think charcoals are a nuisance (especially during winter) then gas grills are definitely the cleaner choice. Gas grills are also easier to setup compared to charcoal grills.

Charcoal Grills:

Charcoal grills are best for smoking and bringing the flavor out of the food well. Charcoal grills are also durable because of the high-quality thick layer of steel. Try to aim for charcoal grills that have a built-in cleaning system that could remove charcoal ash towards the bottom. Buying natural charcoal is better. Natural charcoal briquettes can be found in most grocery stores. Lighting the charcoal can be a bit difficult. Using a matchstick or lighter could add an unusual flavor to spoil the meat which is why using a chimney starter is a good idea. Add charcoal briquettes to the chimney starter and keep the fire on for 15 minutes. The coal will be red hot and ready for grilling.

An Accurate Thermometer:

Instead of assuming that the grilling is done it is always best to check the temperature of the meat to know whether the cooking is complete. This should be done for all types of meat and all kinds of grilling recipes.

Smokers:

Do you like your food charred and smoky? Then you could get yourself a backyard smoker, for a few hours of slow-cooking. Buying a vertical bullet smoker has a great number of advantages. Not only is it affordable, it is also more eco-friendly and helps to keep the meat moist and perfectly tender. Buy the kind of smokers whose temperature you can control to ensure that the meat is not overcooked. One that can maintain a constant temperature of around 225 degrees F for longer periods of time is most suitable. For smokers, instead of natural charcoal briquettes, you can opt for natural lump charcoal as it allows for slower cooking, needed for smoking.

Meat Claws:

Meat claws would be suitable for handling freshly cooked hot meat, especially turkey meat, pork shoulders and other heavy large meat sections. These could be used to handle raw meat every time you apply glaze, rub or marinade so that you do not need to wash your hands moving from one piece of meat to the other.

Building a Cooking Pit

If you have a large yard and you want to do more than just grilling and barbecuing, like cooking stews or roasting whole animals, then you can build your own fire pit in your backyard. Don’t worry, no science involved! Here, we have provided a list of few simple steps that can get you start cooking.

1. Get a few shovels, as many bricks as you can and dig in with your friends! Make sure the pit is around 3 feet by 4 feet so that the fire and pots can be accommodated.
2. Line the boundary of the pit with bricks. There should be no gaps between the bricks to keep the heat contained.
3. Scatter some medium sized river stones at the bottom of the even. This could be done with bricks as well but that would take much longer to heat up and make the cooking slow.
4. Line the pit with sheets of corrugated iron and some old clothes
5. Start a fire from the base of the pit by burning newspapers, cardboard, twigs, leaves. Once the fire is big enough add chunks of wood and logs. Keep the fire going for a minimum of 8 hours.
6. Get ready to cook using coal. Whether it is a large animal or a large amount of food to cook, be careful with the pans. Use heavy-duty pans that can withstand high heat for a long period of time. Avoid using aluminum pans as they can get contaminated. Connect the pans to strong ropes and threads so that they can be lowered down and pulled up easily.
7. Cover the top with corrugated iron, with old blankets on top and layers of dirt that you dug out in the beginning. Let the cooking go on for at least 6-8 hours. The time taking to cook depends on what meat you are cooking, the type of wood being used and also the stones used.

Some Fun Backyard Barbecue and Cooking Ideas

You might be nervous about your first backyard BBQ or cooking party, so these tips can surely help you impress and win over people.

• Set up your table and decorate with pretty tablecloths and dishes.
• If you think doing the dishes is tiresome then you should definitely opt for plastic plates and spoons, or even better, use decorated paper plates.
• If you have a wheelbarrow, fill it with ice and beer for your party-lovers.
• You can prepare infused water, juices, milkshakes, ice creams and fancy cocktails or small desserts to liven up the party and beat the summer heat.
• You could try to add some vegetarian recipes into the backyard BBQ menu just for fun; for example, various kinds of salads, tacos and pastas.
• Make your own small condiment bar. Place cups on a table and fill paper cups with mustard, pickles, ketchup, hot sauce and what not! Label them using gift tags, as this would allow the guests to know where these are when they need them.
• It is summer and your guests might feel too hot, so if you do not have a pool then you can fill your stock tank with water. You can give guests paper fans for cooling too.
• Keep sunscreen and bug sprays around for the guests to have an insect-free summer party.
• You can let your guests know what is on your barbecue menu by writing the menu down on cardboard and hang the menu up. Make it colorful and decorate it if you want.
• Add herbs to the fire pit or barbecue grill grate to ward off any bugs, after cooking.
• Set up some games for the guests. Kids will love frisbees, scrabble and Hula hoops if it is a family event.
• Go eco-friendly by introducing labeled trash bins; for example, paper trash in one bin while plastics in another trash bin.

Whether it is summer or winter, cooking in the backyard is an experience everyone should have as it enhances cooking skills and allows making colorful memories with your loved ones right at the comfort of your own home. Do not miss this opportunity and go to your nearest grocery stores and start preparing!

The post Enjoy Sumptuous Barbecue and Grilled Dishes in the Comfort of Your Backyard! appeared first on Grills Forever.

Summer is just around the corner and you’ve promised not to embarrass yourself before your avid griller buddies. Or maybe you’re just looking for a good recipe for a good glaze to put on your ribs. I’ve got your back, my friend. After this day, you’d no longer call a barbecue a grill. And next time you’re firing up your smoker, you’d know how to put that extra oomph into that smoking hot piece of meat. Today, here at Grills Forever, we will talk about the perfect glazes for the different types of meat, charcoal grilling techniques and all that is good and holy in the world of a grillmaster.

Grilling Isn’t Barbecuing, Nor Is Smoking

There’s a prevalent misconception about grilling, even among some grill masters. They throw around the term “grilling” willy-nilly even when referring to barbecue techniques. Make no mistake, barbecuing and grilling are different. You might have been grilling for years, and might have been barbecuing for even longer; but unless you’re doing it without knowing the difference, you don’t know what you’re doing.

Obviously, if you’re at this stage and reading on advanced grilling tips and techniques, it’s safe to assume that you’ve mastered the basics and know the differences well. However, we believe that it’s better to leave all the cards on the table before we move on to sharing our more advanced techniques with you. So, let’s look at the obvious differences between Grilling, Barbecuing, and Smoking (We’re not talking about pot).

Grilling works by providing direct heat to the meat. The surface of the meat gets more exposure to the direct heat than the center or the other side. You flip your meat to get that even cooking and the perfect grill marks on either side. So, the next time you’re looking to ‘grill’, opt for grilling instead of barbecuing by keeping the lid off and cooking under open air.

Barbecuing, in turn, is a slower cooking process. You limit the airflow by putting the lid on. In doing so, you’re trapping in the heat and smoke, getting a more even cooking. If you do it right, you won’t even need to flip that steak to ensure that perfect consistency. On the downside, you might not get those perfect grill marks.

Smoking is a completely different technique altogether: You use wood chips or soaked pieces of wood to create a flavorful smoke to enhance the taste. Smoking, like barbecuing, is also done under a closed lid, but unlike barbecuing, is done under a lower temperature with a longer cooking time.

Protips for Grilling and BBQ Techniques

Expert grilling isn’t just about putting the meat on a charcoal grill and searing them till they cook. There are a lot of charcoal grilling techniques that you need to keep in mind when grilling or barbecuing:

1. Age the Meat – You can grill a piece of meat on your grill and if the cut is right, it is definitely going to come out tasting great. However, if you want to go an extra mile and really reel in the flavor, you need to get yourself some aged meat. Now, whether you like dry-aged meat or wet-aged meat is completely up to your personal preference. But we prefer that you go for an aged piece even if it weighs a little heavier on your wallet. Even if the worst comes to pass, you still can’t go wrong with a lump of well aged meat.
2. Let it Settle – If you’ve just bought the meat from the cold section or pulled it out of your fridge, let it settle. Don’t shove it into the grill cold; otherwise, you’d end up with a charred outside and a raw center when grilling. Above that, you’re going to end up shocking the meat and end up with a tough and chewy product, even if you manage to get the correct level of doneness. It’s simple: If you want the meat to retain its juices and moisture, let it come to room temperature before throwing it into the grill.
3. Estimate the Doneness – There are two ways you can know when your meat is done: First is from your experience. An experienced griller is expected to have an idea about when the meat is rare, medium rare or well-done. With experience, you will know how long you have to set the meat to cook before flipping it over. Second, you use the rule of thumb: literally. You press down your thumb on your palm and do it again on the meat to check for doneness. Refer to the image below for reference. However, the simplest and easiest way is to get yourself a meat thermometer. Why guess when you can know for sure? Just probe the meat with your thermometer and if the outer layer is hot and the center is cold, you’ve cooked it to a rare. But if the center is warm, it’s medium rare. Lastly, if the center is hot, it’s well done (although, it’s not recommended). Get a wired meat thermometer – you don’t need to keep poking the meat.



4. Get the Grill Marks – Grill Marks might seem to be only an aesthetic detail on the meat, but it serves more purpose than just making it look good. Grill marks are a sign that the meat had been allowed to cook by itself without your interference and the meat had been made to set. And in order to get those perfect grill marks, you have to ensure that you flip the meat only once. Whether it’s a burger patty or a prime-cut steak, don’t fiddle with the meat too much. If you do, not only you’re messing up the grill marks, but also running the risk of squeezing out too much of the meat’s juices. Which brings us to the final tip.
5. Retain the Juices – One cannot emphasize the importance of this enough when one is grilling. To get a perfectly grilled meat, you’re going to have to ensure that the juices stay inside. If the juices stay inside, it’s going to cook the meat from inside as well, reducing your cooking time drastically. Above that, it’s going to keep the meat tender and juicy, and when you bite into it, the flavors are just going to explode in your mouth. In order to not let the juices out, never use a meat tenderizer. That’s for beginners; we’re dealing with advanced grilling techniques for grillers’ eyes only. Don’t poke and prod your meat. Pressing down on it just to see your grill flare-up is a strict “no”. And leave your fork to yourself until the steak is on your plate, all ready to eat. And last, but not the least, salt the steak just before you grill it. Salt draws out the moisture from the meat. And when you’re barbecuing, you can’t keep opening and closing the lid every time you want to check the temperature, nor can you keep poking in and with your thermometer and leaking the juices. This is where the wired thermometer comes in handy. Just jab it in and let it sit. You can open and close the lid without interruption.

Smoking Like a Pro

There’s not much to be said about smoking that you might not already know. But if you don’t, feel free to check out our article for beginners, learn some charcoal grilling techniques and get some cooking experience under your belt, because you gotta first have skills to hone them. You should also have a clear idea on the different smoky flavors that different wood chips or chunks offer and which ones go best with which kind of meats. here is a wood chip selection guide to get the desired smoky flavor in your meat.

There are a few precautions and warnings you need to take before getting into smoking:

• Soak your wood chips beforehand and throw it into the charcoal in batches. It might seem like common knowledge at this point, but you’d be surprised at how many people ignore this step and throw them in at the same time. Soaking your wood chips for at least an hour is recommended. Soaked chips burn for longer and smoke better. And the longer the chips are soaked, the more flavor it can dissipate. However, if you’re using a pellet smoker, skip this step altogether. You don’t need to soak the pellets and the pellet smokers come with a built-in feeder tray that controls the rate at which the pellets are burned.
• Glaze the meat well. Whether you’re slow cooking a brisket or smoking a pork belly, you have to be generous with your glaze. Just glazing your meat will give you the taste you are used to and always like. But if you’re looking for that extra punch in the taste, you have to be liberal with your glaze. Brush them on at a specific frequency. If you do, even if the glaze is too charred, you’d still retain the taste and have a crisp outer layer.
• Patience is the key to get a lump of great smoked meat. Resist the temptation to remove the lid and check on the meat every now and then. Only remove it when necessary (i.e. Glazing and adding more wood chips where applicable). The less time you are spending with the lid open, the more time the meat is being smoked.

Charcoal Grilling Techniques: Few Parting Advice

Even after doing everything you can, you might end up asking yourself “Should I smoke it for an hour more?” or maybe “Is the grill hot yet?” In such cases, remember this golden rule: when the going gets tough, just wing it. Seriously, it’s that simple. Of course, there are many difficulties involved in the process of grilling and cooking, but barbecue is favored by us Americans because of its simplicity. You can put a meal on the grill and party with your friends while it cooks. Even then, we wouldn’t suggest taking it lightly and advise you to stick to the points mentioned above for the optimum taste.

When it comes to grilling, a little goes a long way.

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