Beers and smoky meats are indeed a match made in heaven, but a glass of delicious vino over the malted barley is definitely a gastronomic delight! If you want to know how you can make this grilled food and wine a magic pair, take a read!

Knowing the Science Behind Wine Pairing

Technically speaking, science can explain the behind-the-scenes of any phenomena. As what people say, “there’s always a reason for everything.” So, does with wine pairing.

So, the key when you pair food with wine is knowing what will the combination tastes like. With grilled meats, bold red wines are the best pair for them. Why? That is because of the high fat in the meat and its umami balance out the tannins produced by red wine.

On the other hand, if you go for grilling fish and poultry, then the best choice would be full-flavored whites and rose. Why? Because the stated wines act as a palate cleanser that does not overwhelm the grilled fish or chicken.

Now you see why it has something to do with the dishes and the characters of wine, right? So, shall we proceed to the breakdown of the grill and wine pairing?

Barbecue Meat Wine Pairings

Since you already know that you need to take into account the used raw ingredients such as meat and poultry with the wine, you also need to think about the taste that comes with the dishes.

For instance, grilled pork dishes are more on the sweet and savory type. So, red wines that have high-fruit factor or with a hint of sweetness such as Zinfandel, Pinot Noir, Ruby Port, and Riesling will pair well with grilled pork.

On the other hand, grilled beef is more on the pepper and smoky side, if you have observed. Thus, choose wines that would enhance its flavors like Chianti, Tempranillo, Shiraz, and bordeaux blend.

More About Grilled Meat and Wine Pairing

When you grill meat, you often season it with sweet, spicy, tangy, and smoky flavors with its matching sauces, right? With that said, you make use of your wine as the upper-hand that balances out the smoke and spiciness of the grilled meat with something fruity with smoky-spicy flavors.

Also, you should take into consideration the types of sauce that you will be using with your grilled meat. For instance, the North Carolina Barbecue Sauce is a sweet one, so you might want to opt for Monastrell, Pinotage, Petite Sirah, and Tannat.

Another example would be Kansas City Barbecue Sauce which belongs to the classic sauce category wherein wines like Cabernet Franc, Cabernet Sauvignon, and Cabernet blend will do the trick.

As for grilled beef, wines like Chianti (or Sangiovese), American Oak-Aged Merlot, Cabernet France, and Syrah will help out in enhancing the smoky and peppery flavors of grilled beef dish.

Chicken and Fish Wine Pairing

Let’s proceed with our grill and wine pairing, grilled fish and chicken dishes are next in line. The way we pair wines with the stated grilled dishes is not that big of a difference with the initial pairing of barbecue meat and wine.

With this said, think of how you would grill a chicken, it will be seasoned with herbs or sweet sauce, right? Thus, you should consider that. When you pair grilled chicken with wine, think about herbal or sweet. So, you should try the dish with Sauvignon Blanc, Riesling, White Zinfandel, and Orvieto.

On the other hand, grilled fish are more on the flavorful and juicy side. Thus, buttery and zippy wines will delight your palate through blending in and enhancing the flavors of the grilled fish. With this, Oaked Chardonnay, Verdejo, Friulano, and White Rioja will do the dishes justice.

More About Grilled Fish and Chicken Wine Pairing

On to the grill and wine pairing of fish and chicken, one must put into account the style of the dish. Confused? Then let’s break it down little by little.

If you are someone that prefers lighter taste like a simple grilled chicken and fish, then Sauvignon Blanc, Oaked Chardonnay, or Verdejo will accompany you to a gastronomic delight of citrusy, grassy, and light taste. Think of simplicity and sophistication in one.

Now, for barbecue grilled chicken dishes, with its sticky and sweet sauce with grill marks, a more intense Gewürztraminer wine will be an excellent choice! Here’s a tip, try it with blue cheese to create an exciting blend of flavor and aroma!

Lastly, if you want to spin things differently with your essential salt, pepper, and tomatoes or cilantro for fish tacos, then you might want to take this recommendation of a nicely chilled Sauvignon Blanc, Fume Blanc, Grechetto, or Verdejo to play off a citrusy and mineral taste to the palate.

Takeaway

Pairing grilled food and wine is not that complicated if you know what to do and understand what you are looking for. What you always need to remember is that you need to put the individual flavors of your dishes and wine when you want it to pair with each other.

The post Rules for Pairing Wines with Grilled Food appeared first on Grills Forever.

And while there are a plethora of meats, including seafood, you can just slap on the grill to great effect, there’s also a fantastic option that tastes just as good grilled than fresh, if not better – with a delectable, luscious flavor that just works perfectly with the flame.

We’re talking about fruit – and it seems like fresh fruit and flame are simply a match made in heaven.

Rightfully so; the rich, juicy flavors of certain fruits intensify as its fructose caramelizes in the blazing heat. Fruits burst with flavor with its juice drawn right where its flesh is, and that delicious char that wraps up the fruit with smoke from the grill is what makes it a treat meant for the gods.

Those enticing grill marks make the fruits it even more gorgeous – just make sure to use the right grill to seal those juices in. We’ve reviewed several Weber grills, which definitely offer some of the best gas grills for this purpose. Don’t take our word for it though, you can also check allthestuff.com, and you’ll see that we’re not the only ones who like Weber so much.

That’s not to say you should just slap on random fruits on the grill willy-nilly – naturally, there are fruits that work better than others…. but some fruits were just made to be grilled.

Here are some of our best fruit to grill that will do in a pinch:

Pineapples

Pineapples are not just for kebabs – it can hold its own when grilled alone. Pineapples are unimaginably delicious whenever grilled over an open flame, as its natural acidity and tanginess turn to a deeply fragrant and sweet flavor. It is the best fruit to grill for the perfect accompaniment to a robust cut of meat.

Stone fruits

Nectarines, peaches, and apricots are actually among the most common fruits you’ll most often see on the grill – they are of course a divine accompaniment to meats such as pork chops and meats. Simply cut several fruits in half, skin on, discard the pit, and grill with its fleshy side down for about 2-3 minutes. Their sweet, tart flavors are the perfect counterpart to the robust flavors of the meat.

Avocados

We know we already did stone fruits – and we know avocado is one. But it’s just so good grilled that it deserves its separate mention. Avocado’s fatty, rich, and mildly sweet flesh is delectable when grilled over coals, and turns it into a very creamy, warm treat. Plus, char marks give it a nice roasted flavor. Throw it on a salad for a real treat!

Bananas

Grilled bananas are the perfect way to finish off a sumptuous, hearty grilled meal. There’s plenty of applications using grilled bananas for dessert, including grilled banana splits, or simply as they are, drizzled with a little maple syrup and toffee sauce. Or anything analogous to such a delectable treat.

Apples

Apples are crazy good whenever they’re cooked in any way, shape or form. Candied, baked, caramelized – it doesn’t matter. Well, the same is true when they’re grilled because the intense heat makes the sweetness of the apple shine. Simply cut into slices and grill for a minute or two.

Pears

Just like apples before it, pears are just as good as apples when they are cooked – particularly when grilled. Their similar textures and taste guarantee a winner when you pop some slices on the grill for an appetizing dessert that goes perfectly with your grilled meal. As with apples, drizzle with a little bit of syrup and a dash of cinnamon, and you’ve got a barn-burner of a palate cleanser.

Tomatoes

Let’s make one thing perfectly clear – tomatoes are fruits in the botanical sense of the word. And they are the best accompaniment to grilled meat. Simply cut them in half, throw in some olive oil and a dash of salt and pepper, and grill both sides for about 4-5 minutes each… and voila!

Cantaloupe

Cantaloupe makes for a perfect accompaniment to ice cream or yogurt when grilled, just like bananas and apples before it. Cut them into wedges and grill each side for not more than 2 or 3 minutes per side. Elevate it into a divine dessert with a light sprinkle of unfiltered honey and pair with a cold scoop of ice cream or yogurt.

Mangoes

It’s not uncommon to see a slice of grilled pork or chicken dish come with a mango sauce, so it should come as no surprise to know that grilled slices of mango make for the perfect marriage with grilled pork chops. Or think about putting a really mean grilled mango salsa together – simple, easy, and quick. That’s something for your guests to write home about, right?

That said, just about any fruit can be slapped on a gas grill for as long as they are firm and not mushy nor overripe – anything for as long as they will maintain their shape over the flame. Let your imagination run wild and try other similar fruit – you might just stumble into an appetizing, enticing, and healthy treat.

The post The Best Fruits to Grill (This is Not Just for Vegetarians!) appeared first on Grills Forever.

Basics of Making Homemade Spicy BBQ Sauce

Making a good BBQ sauce is not that difficult. Typically, a simple BBQ sauce recipe contains a base of tomato (ketchup/paste), acid, spice and sweetness. You can make your own adjustments to the ingredients according to your preference.

My spicy BBQ sauce recipe resembles the Western South Carolina sauces because of its tangy, sweet and hot taste. I promise you’ll get a kick out of this sauce. While you’re at it, make sure you follow the steps below to ensure you make a quality sauce.

1. Base

Most of the online BBQ sauce recipes you’ll find use tomato sauce as their base. But in my recipe, I’ve used the old fashioned tomato paste, so you can skip on the high fructose on the ketchup. Tomato paste will also provide a consistent thickness to the sauce. I’ve used orange juice for diluting the tomato paste and add both acidity and sweetness to the sauce. If you’re going for a homemade sweet BBQ sauce, use more orange juice. Choose the freshly-squeezed tomato. Don’t go for the ones that have added sugar to them.

2. Sweetness

Don’t use any unnatural sweetening agent. It will make the sauce lose its flavor. Use maple syrup to naturally sweeten the sauce. You’ll also get a great depth of flavor with pure maple syrup. If you’re looking for a sweet BBQ sauce recipe, you can use this recipe.

3. Acidity

To add a sharp taste to the sauce, use Worcestershire sauce, Dijon mustard, and apple cider vinegar. The acidity will not only give that zesty taste to your BBQ sauce but it will cut down the unnecessary sweetness of the sauce and you will get a balance of taste. The acidity will also work as a flavor enhancer.

4. Heat

You can adjust the spice level of capsaicin according to your preference. Some like it very hot while others just crave for a mild kick. I’ll use jalapenos and chipotle powder for more stinging spice, smoky flavor, and sustainable heat.

5. Aroma

If you add garlic, sauteed onions, and paprika, you’ll get a unique layer of flavor in each serving. If you use a dry-heat cooking process, you can bring in new flavors to your sauce which you can’t get out of simply simmering.

Making Homemade Barbecue Sauce

The homemade BBQ sauce we’re going to make goes fantastic with any meat but it goes especially well with grilled meat. It brings in both spicy and sweet flavor to the meat. And now, we’ll discuss the homemade bbq sauce recipe in details.

Ingredients

You’ll need these ingredients to make one cup of the easy BBQ sauce recipe:

• Vegetable Oil – 1 tbsp
• Chopped Onion – ½ cup
• Minced Jalapenos – 1 tsp
• Minced Garlic – 2 cloves
• Apple Cider Vinegar – ¼ cup
• Dijon Mustard – 1 tbsp
• Worcestershire Sauce – ¼ cup
• Maple Syrup – ¼ cup
• Paprika – 1 tbsp
• Chipotle Powder – ¼ tsp
• Kosher Salt – 1 tsp
• Tomato Paste – ¾ cup
• Orange Juice – ¾ cup

Required time:

• Preparation: 10 minutes
• Cooking: 30 minutes
• Total: 40 minutes

2. Direction

For this healthy BBQ sauce recipe, follow these steps:

1. Take the oil over a medium-sized saucepan and heat it over a medium temperature
2. Add sauteed onion to the pan and stir it for about 5 minutes until it gets softened
3. Put the jalapenos on the mixture and cook the mixture for 30 seconds
4. Add the minced garlic and cook for 30 seconds, so the mix gets fragrant. Lower the heat to a medium-low temperature
5. Add the apple cider vinegar, mustard, Worcestershire sauce, paprika, maple syrup, tomato paste, chipotle powder
6. Bring the mixture to a simmering temperature. Cook over low heat until the sauce gets thickened and the acidity level reduces
7. Stir the sauce occasionally for 20 minutes
8. Use a mesh strainer to strain the sauce
9. Let the sauce cool down to room temperature
10. Serve the sauce with your favorite meat
11. For storing the sauce, keep the sauce in an airtight jar or container. Use the sauce for 4 days and keep it in a refrigerator

3. Nutritional Value

These are the nutritional contents of the homemade spicy bbq sauce for each serving (each serving= 1 tbsp of sauce):

4. Tips

• For a spicier taste, increase the amount of chipotle powder
• You can use cayenne or chili powder instead of chipotle powder
• For a more smoky flavor, you can use smoked paprika to make the sauce

Summer is just knocking at the door and the grilling season is about to start. You love grilling but why don’t you make your own barbecue sauce on top of grilling the meat? This homemade spicy BBQ sauce will make your grilling experience more interesting. You can never go wrong with this sauce as it goes with both meat and seafood.

The post Homemade Spicy BBQ Sauce Recipe | Enhance Your Grilling Experience appeared first on Grills Forever.

Encouraged by my family, I served my ‘Baby Pork Ribs Recipe – Black Forest Edition’ to my friends. All who tested have loved it. Now, I am sharing my Black Forest Pork Ribs Recipe with you guys.

This recipe is perfect for serving four people.

Ingredients

2 racks of baby back pork ribs (perfectly membrane removed)

For the Dry Spice Rub

• Packed brown sugar — One-fourth of a cup
• Sweet paprika — One tablespoon
• Dried roasted garlic — One tablespoon
• Dried ground chipotle pepper — 1/2 tablespoon
• black pepper, freshly ground — Two teaspoons
• Ground celery seeds – 2 teaspoons
• Ground mustard – 2 teaspoons
• Kosher salt – 2 teaspoons
• Herbs de Provence – 2 teaspoons
• Ground cinnamon – 1 teaspoon
• Nutmeg, freshly grated – 1/2 teaspoon

For the Mop Sauce

• Dark Sweet Pitted Morello Cherries – 1 1/2 cups
• Red plums, (skinned, pitted and chopped) – 3 medium size
• Chipotle peppers (canned, seeded and chopped) – 4 medium size
• Gnarly Head Pinot Noir wine – 1 cup
• Prepared honey barbecue sauce – 1 cup
• Tomato paste – 3 tablespoons
• Packed brown sugar – 2 tablespoons
• Prepared mole sauce – 1 tablespoon
• Sorghum – 1 tablespoon or you can use Molasses – 1 tablespoon
• Orange Zest, freshly grated – 1 tablespoon

For Garnishes

• Dark Sweet Pitted Morello Cherries – two-third of a cup
• Red Plums (pitted and sliced) – 3 medium size
• Dark chocolate, grated or shaved – one-third of a cup

Baby Pork Ribs Recipe: Directions

Place the ribs bone side up on a flat work surface. Make sure that their membrane is well removed. Otherwise, the membrane would not allow the spices to mix up well. In a small bowl, combine all the dry spice rub ingredients, tossing together well until they are well blended. You can use a food processor to ensure a perfect mixture.

Now, sprinkle the dry spice mixture generously over the meat and bones of the pork ribs. Gently rub them with hand and make sure that spice is applied to every area of the ribs. Set the ribs aside for 2 or 3 hours to marinade. This will let the spices enter into the meat.

In a medium-size bowl, combine all the mop sauce ingredients. Using a hand-held immersion blender, blend the mop sauce ingredients until well blended and smoothened or you can add mop sauce ingredients into a blender and process until well blended and smoothened and then pour mop sauce mixture into a medium bowl.

Heat your smoker or grill to a temperature of 325 degrees Fahrenheit. Remember, this is for indirect cooking. So this recipe will be best cooked in smokers that offer you the indirect cooking option. Pellet smokers are best in this case because of the way they work. I personally use PG24 by Camp Chef Pellet Grill and Smoker BBQ. After heating up your pellet smoker, toss 1 and 1/2 cups smoked cherry wood chips on to the fire to heat. This will provide you a smokey bbq flavor. You can try different wood chips to have variation in smokey flavor. My personal favorite is the Hickory wood pellets with this dish. Mesquite pellets are also good but its smoky flavor is strong. So, don’t try it if you are not okay with the strong smokey flavor.

Place the prepared spice rubbed pork ribs on to the grate. For equal cooking, you must make sure that they do not overlap and cover each other. Cook for half an hour. In the meantime, adjust the vent holes and coals to maintain an even heat of 325 degrees F.

After half an hour of cooking, generously rub the mop sauce mixture to all sides of the pork ribs and put the lid on so it starts to be cooked again. Continue applying the mopping sauce mixture to the pork ribs after every 30-minutes. Keep them covered after applying sauces until prepared. The cooking process generally takes about 2 to 3 hours.

Transfer the cooked pork ribs to a large cutting board. Cover them with a large sheet of aluminum foil loosely. Allow the pork ribs to cool down for 10 minutes. After cooling down, cut the cooked pork ribs into pieces and serve each individual pieces with some morello cherries, plum slices. Sprinkle a little grated or shaved chocolate over the cherries and plums. Your Black Forest country style pork ribs are ready to enjoy!

Let me know how you feel after you tried it and don’t forget to try our pork butt recipe as well!

The post Love Pork Ribs? Here’s an Easy, Mouthwatering Recipe for You to Try! appeared first on Grills Forever.

I wanted something to be lip-smackingly tasty as I have had a flu for a couple of weeks and I wanted something to tingle those taste buds again. So, I wanted big bold flavors and was eager to try some easy lamb recipes, one of them being lamb with sumac garlic and rosemary, roasted root vegetables, lemons served on a bed of pureed celeriac.

After leafing through some cookbooks and a few websites, I had a flash of inspiration. I would go for some Middle Eastern flavors and the top of my list was Sumac. I used sumac recipes several times for lamb cooking and once I was lucky enough to get an authentic recipe from one of my work colleagues. Luckily, his mum still lived out there and he was able to translate the recipe for me. But I digress that’s another story.

Lamb with Sumac Garlic and Rosemary

Sumac

This was not widely known or used within this country until a few years ago and you could only buy it from specialist shops. However, most supermarkets now stock this middle eastern spice. Sumac is grown on bushes and ads a tarty lemon flavor.

The Lamb

I grated 3 large garlic bulbs as I wanted this to be full of flavor and then chopped a few sprigs of garlic from the garden. Then I added the sumac and a little olive oil and mixed it all together and smothered the lamb in this paste and left it marinating for around two hours (40 minutes would suffice)

Beetroot

I have never been in love with beetroot my entire life, that was until I decided to roast it one day. The earthy flavors that beetroot brought to the dish were so comforting that it has become a must-have for big flavors. There are so many ways you can roast the beetroot but I mostly just top and tail and peel off the skin and put it into a roasting tray with a glug of olive oil, salt and a sprig of thyme. It works every time, roasting for around 45 to 60 minutes and you have wonderful earthy flavors on a plate.

Garlic

Once upon a time garlic was that foreign species that the culinary foodies back in the day dared to put a little into a spaghetti bolognaise to be suave. Not too much garlic as you didn’t want your breath smelling too much at the office the next day. Step forward to today and garlic is thrown into nearly everything just to bump up the flavor, whether you’re cooking mouth-watering smoked ribs or juicy patties or pork butt with your smoker. When roasted garlic takes on an entirely different flavor. The raw garlic flavor disappears to be replaced with a mild, sweet garlic taste. Simply cut a garlic bulb in half, drizzle over olive oil and salt. Once cooked squeeze out the garlic bulb flesh for a taste sensation.

Roasted Lemon

I’ve never had it before and it was a last-minute addition. But now I am left wondering why I haven’t done this before! I just quartered a lemon and placed on a roasting tray for 30 minutes. The results where tremendous! The edges had gone slightly caramelized and when you scraped the flesh off from the peel, wow is all I can say. Try some and I can assure you that you will do it again and again.

Celeriac

I have only just recently discovered the delights of this earthy flavor. When I buy one as they are often quite large and more than enough for two people I cube the rest and pop it into the freezer to use later. I usually roast celeriac but as I was roasting quite a few other vegetables one time, I decided to change the texture of this and puree it. The taste was wonderful enough to be added to many dishes. I like to make a gratin with turnip, celeriac, garlic cream, and butter every once in a while.

Lamb with Garlic Sauce, Yogurt Horseradish, Tarragon and Pomegranate

Keeping with the theme of big flavors that you deserve from different delicious lamb dishes, I decided to make a sauce from yogurt and horseradish. Next, for texture, I added pomegranate which brought sweetness to the fiery horseradish and then for balance I added tarragon, lemon juice, and sugar.

Ingredients for 2 people

• 1 shoulder of lamb (I got a small piece that was enough for two people)
• 2 bulbs of garlic
• 1 large beetroot
• 2 shallots
• 1 red onion
• 100g of celeriac
• 1 large carrot
• 1 turnip
• 100ml of yogurt
• 1 pomegranate
• 1 lemon
• 75g of frozen peas
• A handful of fresh mint
• Handful of rosemary
• Sprig of rosemary
• 2 tsp of sumac
• Olive oil
• 1 tsp of tarragon
• 2 tsp of sugar
• Butter

Directions

Make a paste from 3 cloves of garlic, rosemary, the sumac, and oil. Coat the lamb and allow it to marinate.

Gently poach cubed pieces of celeriac in milk until they become tender and cooked. Once cooked, blend them up and add a little of the poaching liquid and some butter (season well) until they have a nice, smooth consistency. Once this is done add them to a small pan and reheat just before serving.

The Sauce

Here is the final step to cooking lamb. Squeeze the juice from a quarter of the lemon on to the tarragon in a small jug. Now add the yogurt and horseradish. Mix well and add a little sugar to balance (add sugar to taste). Now add the pomegranate seeds and pop into the fridge so the tastes merge. Add the rest of the lemon quarter to the roasting tray with the lamb. Don’t forget to put your garlic on the roasting tray as well.

Cut all the root vegetables into similar pieces – carrots, beetroots, red onions, shallots, turnips and 4 bulbs of garlic. Then add them to a cast iron pan with a splash of olive oil and season. Brown all the vegetables in the pan and once they are at that stage, add the thyme and pop into the oven for around 45 minutes. Don’t forget to add the lamb at the same time (if you have a larger piece of lamb this will need to go in earlier).

Now add the peas to a small dish with some butter and place some cling film on top. Then microwave for 1 min 30 seconds. Remove from dish and add to a blender with the mint, season well and add more butter. Once done, add the mixture to a small pan and reheat later.

Take the lamb out of the oven (I like mine pink). Allow it to rest and at this point, start warming up your peas and pureed celeriac. Warm the plates as well. Once the meat is rested, carve and then add to your plate with other ingredients. Add as much or as little of the sauce as desired. Now enjoy your lamb with garlic sauce and rosemary to the fullest!

The post Lamb with Garlic Sauce Recipe Perfect for the Holidays 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.

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.

The first thing that comes to your mind when you see grilled burger patties is how have you never found out the secret formula that Mr. Krabs boasted about: his infamous ‘Krabby Patties.’ You wonder how delicious those patties could be and anyone who’s watched Spongebob is wondering the exact same thing. Although the recipe of the Krabby Patties is a secret, we at Grills Forever have some recipes of our own that could be close to the real thing, or at least gain Plankton’s attention. Whether you love beef or pork barbecue, or just enjoy grilling, these recipes will help you realize your grilling potential and making burger patty will be a piece of cake for you.

Making Burger Patty with Bacon – the Classic American Hamburger

Gather the following ingredients for the best hamburger you are about to make:

1. Kosher salt
2. 1.5 pounds ground chuck
3. Fresh cracked pepper
4. Unsalted butter
5. 4 french buns sliced in half and toasted on a grill
6. American cheese would give your burger the American feel, but honestly you can go on to use any type of cheese you want; for example, cheddar, swiss, blue, provolone, jack and what not.
7. Sliced tomato (sundried)
8. Lettuce is the favorite among all greens but you can opt for arugulas and watercress
9. Fried, caramelized or sweet sliced onions; pick any onion of your choice.
10. Pickle chips, jalapenos and peppers
11. Build your burger with your personalized set of condiments, for example, mustard, ketchup, barbecue sauce, mayonnaise, guacamole, etc.
12. Accessorize your burger with fried egg, bacon, mushrooms, peanut butter, raw herbs or avocado pieces.

Steps to Grilling the Perfect Patty

Loosely create the burger patties, around 6 ounces each using the freshly ground chuck, to make the burger juicy. Try to not overdo it as this would cause the patty to become tough. Also, make the patties larger because they could shrink while cooking.

At the center of the patty make a small well with the thumb finger.

Season the patties with kosher salt, pepper or any flavors of your choice.
Grill the patties on high heat. You can use a gas grill, charcoal grill or indoor grilling pan for this.
While the burgers are cooking, avoid using the spatula to press on the patties, as it would kick out important juices from the patties.

Flip the patties only one time every 3 minutes but ensure to not flip too often.
If there are flares, cover up the grill. This would cut oxygen supply and douse the fire.
Before serving, let the patties rest for a few minutes, so that the juices can settle in the patties.
Lightly spread butter on the cut side of a bun and grill for 60 seconds to 90 seconds, until it looks roasted. Repeat this for all the other buns. Top the patty with buns and accessories and assorted condiments.

Not a ham fan? Try this grilled burger recipe of beef patties!
Ingredients to make that mouthwatering beef burger you have been thinking about:

• 750g minced beef
• 1 cup of bread crumbs
• 1 large grated onion
• 1 lightly whisked egg
• 1/4 cup chopped fresh parsley
• 2 crushed garlic cloves
• 1 tbsp Worcestershire sauce
• 2 tsp Tabasco sauce
• 2 tbsp olive oil
• Salt to taste
• Ground black pepper to taste
• Thinly sliced cheddar cheese
• 6 cut in half hamburger buns
• Lettuce leaves
• 3 medium-sized ripe sliced tomatoes
• Tomato sauce

Use mince from a piece of meat which has not too high and not too low fat content. This will ensure flavor and also the patty from oozing out fatty liquid and becoming too tough. The breadcrumbs are added to make the patty tender and whisked egg is added to hold the patty shape together. Mix the minced beef, egg, bread crumbs, grated onion, garlic, Tabasco sauce and Worcestershire sauce together in a bowl and add salt and black pepper as seasoning.

Divide this mixture into 6 equal patty portions. If shaping is difficult then try using a suitable measuring cup. Cover the patties with plastic wrap and refrigerate for 30 minutes.

Take a non-stick fry pan and heat the olive oil with medium heat. Allow the patties to be cooked for approximately 4 min in this oil until the color turns brown. Once the patties are done cooking, set them aside.

Preheat the grill on high mode and place the buns. Allow the buns to be grilled until toasty, for around 1 minute. Once the buns are done, now grill the patties. Place patties on a foil-covered tray and top the patties with cheddar cheese. The grill grate can be lightly oiled if you want. Allow the patties to be grilled for 5 minutes, on each side.

Spread American mustard on the cut side of the buns. Now serve the burger with lettuce, tomatoes, patties and tomato sauce and your toasty buns!

The Vegan’s Choice: Mushroom Bean Burger Recipe!

Even vegetarians want to have the delightful taste of a burger, but burgers are predominantly based on pork, chicken or beef meat. Luckily we found a special vegan, gluten-free recipe, that will hopefully spark delight for the inner vegetarian in you.

• 1 tbsp vegetable oil
• 1 diced white/yellow onion
• 1 minced garlic
• 1 tsp parsley
• Sea salt to taste
• Black pepper to taste
• 3 diced green onions
• 2 tbsp oil
• ½ tsp cumin
• ¾ cup of small diced mushrooms
• 15 ounces can of pinto beans
• Hamburger buns (cut into half)

Now that you have your ingredients, start on the cooking and grilling. Sautee the diced yellow/white onion and minced garlic in vegetable oil for up to 5 minutes, to allow the onions to become tender.

Now add the diced green onions, cumin and mushrooms and cook for 5 minutes until the mushrooms are properly cooked. Once the mushrooms are done, separate out the mushrooms and onions.

Use a fork to mash the beans. You can use a food processor if you want. Mix the mashed beans, onions and mushrooms along with parsley, pepper and salt.

Use this mixture to shape the patties. Ensure that the patties are not too thin, or else, they would break off easily. Too thick patties take longer to grill. Try to make them around 1 inch thick.
Preheat your grill at medium heat. You can oil the grill grate if you want. Grill the patties for around 4 minutes. Ensure to grill each side until properly done.

You can grill the hamburger buns for about a minute until it turns brownish. Serve the buns with the patties inside and season with mustard. You can add lettuce and tomatoes inside for a leafier look.

Often when we head to restaurants we cannot deny the temptation to feast on grilled burger patties, but we also do not realize just how easy the process of making one is. Burgers made in restaurants follow less hygienic procedures and have little nutritional value. Instead of paying for these burgers, it is much better to try and create grilled burger recipes in a home environment. Not only this would be a fun experience, it would also be a great idea for home barbecue parties, movie nights and outdoor pool parties. So the next time you go on to binge watch Netflix, think of that impressive burger you will grill before starting.

The post Say Goodbye to Your Diet, Savor These Juicy Patties Right off the Grill 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.