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It’s Grilling Time!

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It’s Grilling Time!

By: Karen Ciancio

About the Author

Karen Ciancio is a cook and a fan of all things cooking related. Her website http://www.cookingnook.com contains recipes for all occasions, cooking tips, cooking measurement conversions and lots of kitchen ideas. You will find more delicious meat recipes here.

(ArticlesBase SC #853441)

Article Source: http://www.articlesbase.com/ – It’s Grilling Time!

Warm weather signals one thing to me – it’s grilling time! Time to fire up that grill and get cooking.

Of course hamburgers and steaks taste great on the grill just as they are. But when you want to serve up something that is just a bit different we have some suggestions.

First of all Grilled Texas Beef Steak, grilled steak with a bit of pizzazz. A mix of cumin, chili powder, cayenne and garlic pack a punch.

Asian Grilled Pork Tenderloin is an original recipe that combines flavorful Asian seasonings with the fruitiness of orange juice. A nice mix.

Barbecued Peach Pork Chops combines pork with fruit, always a good combination, and tops it off with a delicious savory sauce.

Any of these delicious meat recipes is sure to get your next barbecue of to a good start!

Grilled Texas Beef Steaks

1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
4 slices eye of round, about 1 inch thick

Preheat barbecue and grease grill.

Blend seasonings in a small bowl. Sprinkle both sides of meat with seasonings, then gently press into meat. Place meat on barbecue and grill for 4 minutes per side for medium-rare meat.

Steaks are great with baked potatoes, which can be done on the grill as well. Simply follow these easy directions:

Wrap the potatoes in foil and put them on a cooler part of the grill so they won’t burn. Check them after about 30 minutes. Total cooking time depends on the size and can be as much as 45 minutes to 1 hour. They are done when they are soft right through to the inside.

Asian Grilled Pork Tenderloin

2 pork tenderloins

Marinade:
3 tablespoons orange juice concentrate
2 tablespoons soy sauce
1 teaspoon sesame oil
1″ piece of ginger, peeled and sliced
3 cloves garlic, peeled and sliced

Place the pork tenderloins in a large plastic zip lock bag. Combine the marinade ingredients and pour over the pork tenderloins. Marinate for 2 to 6 hours.

Grill for about 20 minutes or bake in the oven at 375ºF. Baste often with the marinade.

Slice and serve.

Serves 4-5.

Barbecued Peach Pork Chops

1/4 cup fresh basil or mint, chopped
1/4 cup red pepper jelly, melted
2 tablespoons cider vinegar
1 tablespoon grainy mustard
3 cloves garlic, minced
1/4 teaspoon salt
pinch pepper
2 firm ripe peaches, unpeeled and sliced
4 thick bone in pork chops

Mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper in a bowl. In a separate bowl, toss peaches with 2 tablespoons of the jelly mixture. Add the pork chops to the remaining mixture. Turn to coat and let stand for 20 minutes to marinate.

Place the pork chops and peaches on a greased grill over medium high heat. Close the lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove the peaches and keep them warm. Cook chops until there is just a hint of pink inside, about 4 minutes longer.

4 servings

I hope these amazing recipes tempt your taste buds and encourage you to get grilling!

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Karen Ciancio -
About the Author:

Karen Ciancio is a cook and a fan of all things cooking related. Her website http://www.cookingnook.com contains recipes for all occasions, cooking tips, cooking measurement conversions and lots of kitchen ideas. You will find more delicious meat recipes here.

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Article Tags:
grilling, grilling recipes, pork recipes, steak recipes, how to grill steak, how to grill pork, barbecue recipes, barbecue steak, barbecue pork

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It’s Grilling Time!

Warm weather signals one thing to me – it’s grilling time! Time to fire up that grill and get cooking.

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Nothing says “Summer” quite like the smell of hamburgers grilling on a warm afternoon. And, unlike so many things in life, these wonderful little treats are actually super easy to create. A pound of ground beef, a couple minutes to form the patties, another few on the fire, slap it on a bun and enjoy. But even as easy as hamburgers are to grill, they can be so much better if you just avoid these 5 mistakes.

The best thing — These are super easy, too.

The Big 5 Mistakes of Grilling Burgers

These are listed in order from start to finish of the burger grilling process.

1. Buying Inferior Meat

Simple solution to this one. Skip the “who-knows-what’s-in-there” package of ground meat and pick up the ground chuck instead. Better yet, pick out a nice piece of chuck or even steak and ask your butcher to grind it for you. That way you are 100% sure of what is in your burger.

2. Buying Meat that is Too Lean

We all want to eat healthier and consume less fat — But this is NOT the place to do it. Meat that is too lean will produce dry and tough burgers. Look for meat with 15 to 20% fat — or, as they like to say on the label, 80 to 85% lean meat.

3. Working the Patties Too Much

The perfect burger should be loose and juicy. Working the meat too much while you are forming the patties will result in dry and hard burgers.

4. Turning the Burgers Too Often on the Grill

You should turn the burgers ONE time. Cook the first side — Flip — Cook the second side.

5. The Worst and Most Common Mistake of All — Pressing Down on the Burgers While they are Grilling

Do this ONLY if you like dry, tough burgers. What do you think is running out when you press down. That’s your flavor.

Just don’t do it.

Would you like more information on how to grill hamburgers? How about if we expand on the tips above, add several more tips and tell you how to do all of them perfectly every time? Okay, how about if we throw in some killer burger recipes from some of the best grillers and BBQ experts on the planet — and give it all to you for free?

Sound good?

Check out the Grilling Hamburgers page at The Weekend Grillers.

Then have a look around at the rest of The Weekend Grillers for the very best on BBQ and Grilling from the Masters of the Grill.

Outdoor Cooking Tips

Cooking accessories could be appropriated to a number of outdoor activities. You could use distinctive methods like Dutch ovens or grills. You should list all of the outdoor cooking possibilities. Of course there are a lot of differences when it comes to cooking meals. There are delicaciesspecially made for Dutch ovens or even your ordinary tinfoil dinners. It is consequently important to take time to prepare. Don’t forget to plan ahead. Where do you want to hold it? In a friend’s house or at a picnic grove? The setting is also important, so to be able to make sure that it is safe to cook in that area. After that you should also settle what things to bring. Remember to create a appeasing menu so that you and your guests will enjoy the outdoor experience.

Do you need a gas stove? Or are you going to make do on an open fire or charcoals? How are you going to prepare your meals? Ask these questions first.

You should also take time when it comes to choosing the perfect site, for safety issues. There might belimitations on the area that you selected so make sure to find out first. There are regular restrictions on beaches, camping grounds and other picnic groves. You should always put safety first in case a fire starts.

For outdoor cooking, you should also bring a tarpaulin that is held together by two bamboo poles or any pole made of rugged material. This is to protect the fuel products that may cause fire. If you do not have tarps, any fire resistant cloth will suffice.

Unless you are just having a short trip, you can never be too careful when it comes to fuel. This should be done so that you don’t get fuddled with the materials you bring. You don’t want to confuse water and fuel accidently on the trip. These aresevere fire hazards so be extra careful when handling them.

Lastly, it is also requested that outdoor campers leave the camp in the same state of affairs as before, if not better. This is more of a moral responsibility and sensitivity to other campers. Make sure that the cooking fire is put out, and cover the area with soil once more. This may be getting long-winded, but there is never enough warning when it comes to outdoor safety. You could opt to make a checklist of all the safety measures that you should take so you would remember all of them.

For more tips on cooking visit http://myhomecookingsite.info/Barbeque For You

Backyard cooking has appear a lengthy way through the days when Dad pulled the old charcoal kettle grill out from the garage and cooked some burgers. Folks are now making elaborate kitchens that involve gasoline grills about the outdoors of their houses. Some of these are so gorgeous and well-designed that you just would swear you were inside a model-home kitchen area instead of standing in someone’s backyard. Built-in gasoline grills from firms like Weber and Ducane, along with storage space as well as other appliance specially made for outside use are producing such convenient set-ups feasible.

Your current patio might be a great location to start when constructing your yard kitchen area. Patios are sturdy sufficient to assistance the bodyweight on the kitchen with out needing any structural modifications. It is possible to also use your deck, however it will require to become shored up a bit to create certain it can carry the extra bodyweight. Even in the event you involve a whole lot of storage inside your new facility, you will discover some products you can not desire to keep outdoors. In addition, you will need to believe from the accessibility of utility lines, since the far more function that requirements to become carried out, the a lot more the work will wind up costing.

When you style your kitchen area, you may wish to center every thing close to the placement of one’s gasoline grill. Though gasoline is more convenient and easier to utilize, it can’t generate the taste you receive from charcoal. A single alternative numerous folks are utilizing would be to have each sorts of grills in their outside kitchens. As soon as your grill (or grills) is in location, you are able to consider concerning the add-ons you’d prefer to add. All of those items will improve the functionality and pleasure you receive from a outdoor kitchen area.

Cooking all recipes for your grill starts with knowing how the grilling technique acts in different ways on different forms of meals. The grill won’t tenderize meats which means you must begin having a tender product or service in the event you wish to end using a tender item. Marinating meats when producing recipes for your grill may be the ideal way to apply some tenderizing properties before cooking. Unique products will deal with this in different ways and some are just not the greatest alternative for regular grilling. A extremely delicate fish, including tilapia, will not carry out extremely properly about the grill due to the fact the substantial heat may possibly burn the outside from the fish before the within cooks at all. An additional concern is when grilling combinations of diverse meals, as in skewering vegetables. A mushroom will cook faster than a carrot or potato, for example. Once you’ve regarded the differences within the types of meals you will likely be grilling and preparing them accordingly, the fundamental process for developing recipes for that grill is:

For GRILLING, leave the grill cover OPEN.
After several minutes inspect the product. You are searching for your item to begin to brown all-around the edges and to find out pink (almost clear) moisture bubbling up on the best. Utilizing an instant-read thermometer – mainly because this may be the only genuine solution to know when some thing is completed – get rid of the product 5-10 degrees Prior to the preferred last internal temperature.

Rocco Hebert has composed content articles over a wide selection of niches for a lot of diverse websites. Even though Hebert focuses generally on house improvement and well being and fitness, he also specializes on stainless portable gas grill which evaluates the best char broil charcoal grill.

When it comes to summertime food and backyard grilling, the first thing that comes to mind for me…some great tasting marinated meats, grilled vegetables and a nice cold dessert.

All of these recipes can be made as a marinade or you can simply just prepare the recipe and brush onto your meats as you grill them. To save time, you can prepare them the day before and refrigerate until you are ready to use them.

Tex-Mex Kick

3 tablespoons pureed Chipotle peppers
1/3 cup orange juice
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon table salt
1 teaspoon ground black pepper

In a medium-sized bowl, combine all of the above ingredients in the order that they are given in the recipe. Stir until they are all combined. Pour marinade into your marinating container along with your meat of choice. Refrigerate for 6 hours before grilling your meats.

Asian

1/2 cup hoisin sauce
1/4 cup plum sauce
1/4 cup soy sauce
2 tablespoons Asian Sesame oil
1 tablespoon minced ginger
1 clove of garlic, minced
1/2 teaspoon ground black pepper

In a medium-sized bowl, combine all of the above ingredients in the order that they are given in the recipe. Stir until they are all combined. Pour marinade into your marinating container along with your meat of choice. Refrigerate for 6 hours before grilling your meats.

Apricot Honey Mustard

1/4 cup apricot preserves
5 tablespoons honey mustard
1/2 teaspoon table salt
2 tablespoons lemon juice

In a medium-sized bowl, combine all of the above ingredients in the order that they are given in the recipe. Stir until they are all combined. Pour marinade into your marinating container along with your meat of choice. Refrigerate for 6 hours before grilling your meats.

Peach Honey Mustard

1/4 cup peach preserves
1/3 cup honey mustard
2 teaspoons lemon juice

In a medium-sized bowl, combine all of the above ingredients in the order that they are given in the recipe. Stir until they are all combined. Pour marinade into your marinating container along with your meat of choice. Refrigerate for 6 hours before grilling your meats.

Learn how to make a Grilled Shrimp Recipe with Cured Lemon Aioli recipe! Visit foodwishes.com to get more info, and watch over 400 free video recipes. Enjoy this Grilled Shrimp Recipe with Cured Lemon Aioli!…

Millions of us enjoy outdoor cooking. It’s part of the rhythm of our lives, as natural as the changing of the seasons. Guys whose only time spent in the kitchen involves searching for beer in the refrigerator jump at the chance to cook dinner on the outdoor grill. Why? It’s just plain fun, and a great social activity, gathering in the backyard with friends or family for a relaxed cookout. Becoming a competent backyard chef doesn’t require any prior cooking skill or experience. You can start with the basics, such as grilling burgers or steaks, and as you gain confidence, expand your repertoire to more complex dishes. You can experiment with spice rubs and sauces, until you create your own signature recipes.

If you pay attention to what your doing, grilling or smoking meats is difficult to goof up. It doesn’t require exact measurement of ingredients, such as baking does. In fact many a backyard grillmeister has discovered his or her best dishes after uttering the phrase: “What if we try this…” The major challenge is “doneness,” recognizing when to take the foods off the grill so you don’t end up with dry, grey overdone meats, scorched fish or undercooked chicken. But that just comes with experience. You reach the point where you don’t have to cut into the steak to see if it is medium-rare. You just know.

These days, the sky’s the limit in terms of the types of dishes you can prepare outdoors, and the flavors you can produce: even desserts can be prepared on the grill. Grocery store shelves are crammed with exotic marinades from every type of cuisine.

Let’s not forget the most important part: grilled or barbecued food just tastes better than food cooked in the oven or on the stove. Searing meat over a high flame adds that delicious crust or “char” flavor. And what’s better than the rich flavor of meats slow cooked over wood smoke?

Smoking or Grilling

Generally speaking, grilling refers to cooking foods quickly in an open cooker, over high heat. Smoking is a process of cooking more slowly, over a low heat, often with the cooker closed. But these processes are not mutually exclusive. You might sear a pork tenderloin over high heat, and then move it off the fire and let it finish cooking more slowly, adding wood chips to the fire to give it additional flavor, and closing the lid on the grill unit. Many outdoor chefs have two distinct cooking units: a gas or charcoal grill and a meat smoker. But many grills can serve double duty as smokers.

Enjoy yourself but keep safety in mind

Take precautions when you’re grilling. Keep food icy cold until you’re ready to grill. Salads and side dishes should be kept in a cooler until ready to serve. Don’t cross contaminate utensils, plates, or the grill surface.

A fire extinguisher in easy reach is a must. It’s also a good idea to have a pitcher of water nearby and a bowl of ice cubes. If you do burn your hand plunge it into the ice cubes for fast relief. And of course keep the grill out of busy pathways.

Learning how to marinate is a major step to great seasonal outdoor cooking (aka GRILLING!). It can also be a source of embarrassment, shame or disappointment (at the very least) if: 1) you don’t really know how to do it, 2) you wonder why you’d even want to do it or 3) you have no idea how to go about the whole process in the first place.  The good news is that when done correctly, marinating is a simple process that, can bring you countless grilling success stories with delicious and masterful results. So, which will it be then? Shame and stress or success and mastery? If you chose the latter, read on, and follow my very simple steps to marinating mastery.

Marinate with a Mission.

You’re probably wondering if you really need to learn how to marinate for great grilling. My general mantra when it comes to cooking is that there are no unbreakable rules. So I guess, in sticking with that, you don’t HAVE to do anything. But before you decide your reading for now is over, let me give you some quick reasons why you might WANT to marinate. Marinating meats imparts flavor, adds moisture, and can (to a degree) tenderize meat. The first secret to great marinating is learning how to match the correct marinade with the correct cut of meat and then apply the correct cooking method. This simple formula will produce great results every time.

Proceed with Caution (but not too much!).

In learning how to marinate, one of the things to determine is what meat you plan to use. A common mistake is to overestimate the meat tenderizing results that can be achieved with marinating. Yes, marinating will provide SOME tenderizing – but only some. You still cannot take shoe leather, marinate it and cut it with a butter knife. It’s not going to happen – and expecting that will only produce those disappointing results I mentioned before. Like anything else you cook, it is always best to start with good ingredients and to consider the end result you desire. In addition, muscle tissue will absorb marinade better than fat tissue so using an overly fatty piece of meat will result in very little marinating actually getting into your product.

There is a Method to the Madness (and to the Marinade).

For imparting flavor, nothing beats a great sauce! In most marinades, the essential ingredient is an acid (which acts as a slight tenderizer) but the type of acid you choose is completely open to your creativity and the type of dish you are making. Wine, lemon juice, tomato juice, balsamic vinegar, orange juice pineapple juice and margarita mix are all fairly common acids that work great in marinades. Fresh herbs and spices can add flavor to marinades and you’ve got lots of choices. When using herbs, remember that whole herbs release their flavor slowly so they work best for long marinades. If you are going with a quicker marinade, grind up the herbs before use to impart their flavor more quickly. Adding oil is also an option for imparting flavor, but keep in mind that the oil itself will not be drawn into the muscle tissue. Oil in this case is used solely for flavoring so if you use an oil, choose a flavored oil. Once you know the techniques of achieving the end result you desire, you can let your taste, imagination and your unique situation be the guide for making up your very own marinade recipe.

Although grilling outdoors is an activity that can be enjoyed by the entire family, the weather does not always cooperate. Sometimes you may need to compensate for the weather and grill your meal indoors. This is especially true during the winter months and you do not have to resort to barbecuing in a blizzard to enjoy the tastes you have grown to love. There are some excellent products available for grilling indoors and the results are as good as you would expect for a home grilled meal.

The GT Xpress 101 is a handy tabletop two-sided grill that makes everything from steaks to pocket sandwiches. You just fill the deep well with your food, close the top, and grill. The two-sided design cooks your food from the bottom and the top simultaneously, so that it cooks quickly and evenly all the way through. It is the ideal size for burgers, small steaks and pork chops, but it is also perfect for making delicious Panini sandwiches and pocket sandwiches. It is easy to create elegant meals like croques-monsieurs. Line it with bread, sprinkle on your favorite topping, cover with another slice of bread, and close the lid. Grilled cheese sandwiches are a breeze. You no longer have to turn over the bread and it cooks perfectly every single time.

If you are looking for something a bit more robust, check out the Total Chef 4-in-1 Electric Grill for a handy indoor grilling accessory. The Total Chef features four different grilling surfaces so that you can grill meats, fish, and vegetables. You can also cook pancakes and sandwiches on a flat griddle surface, or make waffles and filled sandwiches. The grill is ideal for cooking meats and fish the healthy way, letting the fats drip away so that food grills instead of fries in its own grease. Pancakes and eggs are a breeze with the griddle top attachment, and the waffle maker let you add wonderful treats like Belgian waffles to your recipe repertoire. Finally, you also get a sandwich maker that you can use to make everything from chicken potpies to filled quesadillas.

You do not need an electric grill to grill indoors when you have the right accessories. Microwave grills and griddles let you brown and sear food perfectly in the microwave. They come in round and square shapes, and in a number of different sizes. The microwave safe coated grilling surface drains fat away while browning meat and fish, and even sears vegetables so you can grill your vegetables in the microwave.

If you would rather do without the electricity all together, you can pick up a reversible two-burner stovetop grill and griddle. The metal grilling accessory is made to fit over two stove burners. One side is a flattop griddle that is ideal for making pancakes and frying eggs. The other features a grooved grill so you can grill burgers, steaks, and hot dogs right on top of your stove. The fat drains into the handy channel so that you can easily rinse it away and wash it in the dishwasher.

If you are looking for something that makes your kitchen grilling easier, there are a number of accessories and gadgets that save you time and make things all around easier. Pick up a Burger Maker Set so you can freeze your burgers in uniform patties. When you are ready to grill, you can just pull out a frozen hamburger patty and place it on the grill. It is much easier than waiting for a pound of burger to thaw and a much cheaper than buying frozen patties.

If you love to eat bacon but dislike the fat, some great microwave bacon cookers can help you out. The Bacon Wave is a cool stackable rack that holds 14 pieces of bacon up out of the fat so that your bacon cooks without simmering in its own fat. The Bacon Cooker is another nifty little rack that holds your bacon like a laundry rack, letting it drip into the attached tray. The bacon cooks up crispy and tasty, without a lot of grease.

The Hot Dog Toaster does away with boiling pots of water to make a hot dog and rubbery hot dogs that are cooked in the microwave. It is a nifty little countertop accessory that toasts two hot dogs and two buns at a time. It is ideal for those times when the you want a snack at a point in the day where you do not feel like making a big meal. It features a pull out crumb catcher and hot dog grill for easy cleaning.

Do not forget that the best accessories for grilling, indoors or out, include a great set of knives and a silicone brush for applying barbeque sauce.

Learn how to make Salsa Verde – a Raw Green Garlic and Herb Sauce! Visit foodwishes.com to get more info, and watch over 350 free video recipes….