Pork Chops have been dished up, dry and tough for many years. This is because they get pan fried, baked or broiled to death. Today's pork products are not like those of years ago.
With more and more gas fired outdoor products on the market you really should consider switching to natural gas. It costs less, burns cleaner and you'll never have to worry about an empty propane tank again.
Meat has virtually no carbohydrates. What you do to it typically does. Watch out for commercial sauces, marinades, and rubs. Many of them are loaded with sugar. After all, isn't sugar our favorite flavor? Try something with real flavor instead. Choose wisely and go low carb.
Recent changes to the naming conventions of several cuts of beef and pork have many up in arms. I think it is time to reflect on why we call cuts of meat by the names we do and what these changes could mean and to remember that it is the users of a language who get to pick the definitions of words.
As the recession continues to hold down sales, the outdoor cooking industry is stepping up competition to hold off a new wave of innovators and duplicators. This means brand differentiation and a whole new class of strategies. The question is, how will these factors play out when the sales start climbing again.
If you grill all the pieces the same you will end up with either dried out breasts or underdone thighs and legs. Grill chicken parts together but over different heats to get the best chicken.
Take the great smoky flavor of these tough little brisket trimmings and make great meals with them. Burnt Ends are the perfect ingredient to anything you want to add a smoky meat flavor too.
Add a simple rub or marinade, grill it hot and fast and throw it on a bun with whatever turns you on and you have a great sandwich that is a lot leaner than any burger.
Grilling is hot and fast. Is there time to get the real smoke flavor into foods? You bet. The secret is creating the right kind of smoke and getting it to wrap around the food so that the smoker flavor can be absorbed.
Korean style beef ribs are butterflied to maximize the surface, marinated to give them lots of flavor and keep the tender and then grilled hot and fast to make them perfect. The real secret is in the cutting to that you get a thin layer of meat that cooks through before the meat gets tough.
Get the right grilling tools for your backyard cooking, because the right tool can be the difference between a great cook and a burnt steak. Good tools should be easy to use, fit your hands and be light weight. You don't really want to lug a five pound pair of tongs over 3 dozen hot dogs.
A well cared for piece of cast iron cookware will last a lifetime. Learn the secrets to keep your cast iron cookware cooking forever.
Keep kebabs quick and easy by choosing the right ingredients and avoid over or undercooked items. Then bathe the whole kebab is a good marinade and you&'ll be able to grill up a great meal on a stick.
Yes, the Chinese Grill and they are very good at it. They are also masters of putting together the perfectly balanced meal. The ideal Chinese meal balances not only the ingredients but the meal to you life. So learn how to add a little Chinese barbecue flavor to your next cookout.
On April 1st, 2002 all propane cylinders without an Overfill Prevention Device became obsolete. If you live in the United States you're going to have to buy a new one if your cylinder doesn't have this new safety valve.
Burning hot metal, explosive liquids, you'd better be careful. When it comes to grilling, whether over charcoal or gas, safety has to be the first and last thing you think about.
Fish provide an endless number of possibilities for the outdoor cook. Grilling Fish is fast and easy if you follow a few simple rules. Smoking Fish leads to a heavenly meal.
The great outdoors can add a lot to a meal. Keep your food cold, covered and safe so you don't end up adding something you didn't intend.
You knew it was only a matter of time before someone turned beer in the butt chicken into beer can turkey. This turkey is basted with steam from the inside; making it tender and juicy so no matter how you cook it you'll get a better bird.
So you might not be the most romantic guy in the world. That shouldn't stop you from preparing a meal she won’t soon forget. The secret is all in the planning so prepare early and prepare often.
A dirty grill produces not only bad tasting foodm but it just won't last. Simple and easy cleaning will increase its grilling potential for many years.
In the past, turkey was always prepared over a live fire. Live fire roasting whether on a rotisserie or not is the best way to put flavor in any turkey
Piles of barbecue can leave you with piles of leftovers. Don't dry out your hard work in the microwave. Take care and you can find that these wonderful piles of meat in the refrigerator can be used for lots of things, and can be heated up almost as good as the day they were smoked.
If you don't have the time or the equipment to do it the tried and true way, there are alternatives. While it might not be authentic barbecue it's still pretty good.
If you get oil too hot it breaks down and started to smoke. When this happens the good oil you were relying on to prevent sticking and to add some flavor to your foods fails. Now you are going to get a sticky, soapy substance that tastes very bad and won't prevent sticking. Every oil (or fat) has its own unique smoke point so choose your oil wisely and and get one that can take the heat.