How to Cook Chicken Legs on the Grill
Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.
How to Cook Chicken Legs on the Grill
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Choosing a Barbecue For Your Patio
The tantalizing aroma of sizzling steak fills the air. A gentle breeze stirs the umbrella, silhouetted under a cloudless summer evening sky. The first ice-cold beer slides down without touching the sides. Excited laughter echoes around the patio...The BBQ is under way!
Choosing a Barbecue For Your Patio
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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The Efficiency of Komodo Coconut Charcoal
Komodo coconut charcoal makes the most efficient fuel for all ceramic smokers' cooking. The charcoal is many types. Each type is made to ensure that satisfactorily and quality cooking is met. All are made to meet the requirements of 75% carbon presence, 15% volatility content, 2% ash content or below and 5% moisture content-or less. The charcoal has no added additives, petroleum or other fillers and impurities. Any that you buy has been analyzed and it meets the standards of the government. None of them is made from deforested wood. Every bit of them is made from trees that are from renewable forests.
The Efficiency of Komodo Coconut Charcoal
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Best Indoor Electric Grills 2011
The best indoor electric grills 2011 are a good example of what excellent indoor grilling can be like - easy, versatile and a great solution when the weather is not right for cooking outdoors. A number of these grills have multiple features which make them not only great for grilling purposes, but for other types of food preparation as well.
Best Indoor Electric Grills 2011
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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For 2011 - from the top 10 indoor electric grills - here are a few of the most popular models:
Smokeless Grills
Best Indoor Electric Grills 2011
Cuisinart GR-4N Indoor Grill - This grill features knobs on the front to control the temperature in certain areas and has the ability to be a full grill, a full griddle or half and half. It can also function as a Panini press which adjusts to the thickness of food to cook optimally. This is an incredibly popular grill - not only appearing to be the most popular by sales but has received quite a large number of positive consumer reviews. Retail price for this grill is around 5.00.
Best Indoor Electric Grills 2011
Black and Decker G48TD Indoor Grill - This grill has three basic uses - a grill, waffle maker and a griddle. It can make up to 4 waffles at once, also is a great way to grill sandwiches (both sides). This grill can wipe clean easily as well, making for added convenience. Retail price on this grill is around .00.
George Foreman GR10B Grill - This is one of the better known grills in the lineup this year, also having rave reviews from those who use it. It has a patented technology to reduce fats in food while cooking. The size of this grill is what is called "personal" - having enough space to cook two hamburgers at once, with 36 square inches of cooking space. If one is looking for a grill to cook for an entire family, perhaps a different model would be a better choice - but if one is cooking for one or two people, this would probably work very well. Retail price for this grill is around .00.
Sanyo HPS-SG3 Indoor Grill - For those looking for an indoor barbeque grill, this is an excellent choice. It has a larger cooking surface than many other indoor grills (200 square inches), and while it is known to cook up meats and fish like a champ, its "smokeless" capability keeps added smoke down. This is a great solution to grilling up a steak, hot dogs or some burgers on a cold or wet day. Retail price for this grill is around .00.
George Foreman GRP4 Next Grilleration - This is a great indoor grill for those looking for something with a bit more space for cooking. It has 72 square inches, allowing cooking for about 3 servings of food at the same time. This model from George Foreman has removable plates adding versatility and an easy cleanup too. Retail price for this grill is around .00.
Other choices on the list of the best indoor electric grills 2011 include even more advanced and versatile or compact and personal appliances from Cuisinart, George Foreman and Sanyo. In terms of shopping for any of them, I have found that it is much more cost efficient to buy them online - they often can be purchased for a significant discount and sometimes even with free shipping.
Best Indoor Electric Grills 2011
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The most common and popular brand is the coconut charcoal. This type is a byproduct of coconut meat/cobra. A Kamado extruded lump is more essential for cooking with any type of a smoker. They are more long lasting and have been carbonized properly. This makes them easier and reliable to use in cooking, balking, grilling or smoking of meat or pizza, as well as for bread. If you are looking for a tang and heavy smoked flavor, the only thing that you have to do is add an extra chunk of smoky wood.
Smokeless Grills
The Efficiency of Komodo Coconut Charcoal
Komodo coconut charcoal is smokeless and is made from the best hardwoods in the forests. The charcoal has also an ability to produce hotter and higher temperatures that make cooking more easily, faster, and effective. It is therefore not possible to find chunks that did not burn unlike in other types of charcoal. Selling of this type of charcoal is in corrugated bocks-not sacks like the rest. It is therefore not possible for the charcoal to crush into finer samples. If you are planning to host a barbecue party, then this is the best and ideal fuel for you. It has been highly inspected to meet the required standards and is eco-friendly.
The Efficiency of Komodo Coconut Charcoal
They have been highly recommended for use since they are an excellent fuel source and can be used in any type grills or smokers. If you are after boiling, then this is the ideal charcoal type to use. It is easier to control the heat and smoke as per the type of cooking you are dealing with. If you are looking for a slower cooking at much lower heat temperatures, you can also do adjustments to fit your cooking method. This is usually required in baking bread, vegetables and pizza. The time and labor used is also much lesser and as a reward, you get a very tasty and perfect meal that your party will never forget.
Each of its corrugated boxes weighs 10 pounds. The price at which they are sold at is also very competitive considering that they are of very high quality and have a re-usability of over 20%, burns 20% longer than the other types and produces hotter heat by at least 15%. In general, they are hotter, milder, ash less, smoke free and longer lasting.
The Efficiency of Komodo Coconut Charcoal
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A Barbecue according to Webster's is, "a metal frame for grilling food over an open fire" or "an open-air party where barbecued food is served"
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Choosing a Barbecue For Your Patio
BBQ's, the open air party, hasn't changed over the years and is still that very pleasant summer evening ritual in a huge number of places around the world.
Choosing a Barbecue For Your Patio
On the other hand BBQ, "a metal frame for grilling food over an open fire" has undergone a huge changes in recent years. Yes, you still get the traditionalists who like to make a fire with either wood or charcoal and heat a plate or grill to put their sausages on. They just love the crackling of the fire, the smoke wafting through the air and the taste of a "real" barbecued sausage.
At the other end of the spectrum the hardware now available for BBQ cooking has evolved into what can only be described as a revolution. Whole kitchens situated outdoors on the patio, all running on clean burning, smokeless, easy-to-use, easy-to-control, non-smelling gas.
It is now absolutely limitless what you can have in the way of a BBQ setup on your patio. You have to ask yourself some questions:
How much entertaining are we going to do?
How many people do we need to cater for?
How much do we want to pay?
What is our preference, gas, electric or charcoal?
Are we going to build it in or purchase a complete set?
Do we need a stainless steel or ordinary steel?
Does it need to be portable?
Do we need a hood?
Do we need a rotisserie?
Do we need a smoker?
Do we need infra red warmers?
De we need a gas burner on the side for boiling or frying?
Do we need a roasting dish?
Do we need a wok?
What accessories do we need?
The number of variables are almost infinite however the answers to these questions will direct you to exactly what you want.
With the advent of Chinese imports BBQ equipment can be obtained at very competitive prices. If price is a major consideration, search around, you will see some great deals.
A hood or lid is to keep the heat in is fantastic but only if you are going to be doing whole chickens, turkeys and such like with slow indirect cooking. Also a rotisserie would also be a huge advantage with chickens and turkeys as well.
A complete stainless steel BBQ has the benefit of not going rusty and lasting almost indefinitely. If you are close to the beach or a geothermal area, stainless steel would be a must. Either that or buy a cheap BBQ each year and then throw it away. A gas hob on the side is very popular now for heating soup or boiling potatoes or frying vegetables. You can get a smoke box also to inject your favorite smoke into your cooking to spice up the flavour.
Accessories
You are going to need some BBQ tools in order to cook the food.
You are going to have to keep the BBQ clean and maintained so that it will give you years of service. To protect your new BBQ you probably need a cover to protect it from the elements. In the winter it needs to be put away in covered storage. Some evenings can get cold even in the summer. You may need to think about a Patio gas heater to keep your guests warm and comfortable. If you live at the sea and catch lots of fish then a separate smoker is a great addition to your BBQ scene as well.
And of course you are going to need a picnic or BBQ table to seat all of your guests. These come in all shapes and sizes so all you have to do is work out how many guests you want to seat. The hexagonal and octagonal tables are a great innovation these days. Barbecuing is the quintessential summer pastime and any aspiring chef, with a little bit of time effort will be able to find the perfect barbecue for the job from the enormous range of options currently available.
Summer parties just aren't complete without a barbecue.
Choosing a Barbecue For Your Patio
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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
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One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?
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How to Cook Chicken Legs on the Grill
It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.
How to Cook Chicken Legs on the Grill
It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.
CHICKEN GRILLING METHODS
Boil the Chicken Legs First
The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.
Marinate Then Grill
Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.
Citrus Herb Marinade
Ingredients:
4 Chicken Legs
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
Directions:
In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.
Let's Start Grilling!
I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.
Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.
Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.
Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.
Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.
Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.
Once the legs are done, If they aren't as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.
Enjoy!
How to Cook Chicken Legs on the Grill
Tuesday, April 16, 2013
Why I Prefer Lump Wood Charcoal
Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Tips on How to Use a Smoker
Once you know how to use a smoker, cookouts will never be the same again. If you have ever been tempted to toss your grill and try smoking your meat but didn't know how to use a smoker, fear not! Using a smoker is easier than lighting a barbeque and it produces tastier meat.
Tips on How to Use a Smoker
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Best Indoor Electric Grills 2011
The best indoor electric grills 2011 are a good example of what excellent indoor grilling can be like - easy, versatile and a great solution when the weather is not right for cooking outdoors. A number of these grills have multiple features which make them not only great for grilling purposes, but for other types of food preparation as well.
Best Indoor Electric Grills 2011
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Best Indoor Electric Grills 2011
The best indoor electric grills 2011 are a good example of what excellent indoor grilling can be like - easy, versatile and a great solution when the weather is not right for cooking outdoors. A number of these grills have multiple features which make them not only great for grilling purposes, but for other types of food preparation as well.
Best Indoor Electric Grills 2011
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Countertop Grilling
Grilling is a popular way to prepare food. Not only is it healthier to grill meat but grilling also imparts a certain flavor to foods not found in other methods of cooking. With countertop grilling, you have the luxury of extending your grilling sessions throughout the year. In choosing countertop grills, you are presented with many choices of grills.
Countertop Grilling
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Indoor Grilling at Its Best
It seems that even though we all have good intentions about getting outside as much as we can during the summer months, sometimes it just doesn't happen. Do you ever feel that you don't have the time to really enjoy all, or any of the wonderful summer activities that you experienced in your youth? One of the most cherished memories I have from the summers of my youth is grilling outside and enjoying a nice burnt hot dog. That's right, I said, "BURNT". That is the fun of a grilled hot dog, chomping into something that is charred, a little dry and full of that grilling flavor. In the house, sure, you can burn your hot dogs in a frying pan if you choose to, or stick it in the microwave and eat a rubberized hot dog, or the other alternative is that you can buy an indoor grill. Although, with an indoor grill you won't get the authentic flavor of an outdoor grill, at least you are still able to grill. There are many electric grills out there in the marketplace to choose from. I myself have a George Foreman Grill and I just absolutely love it!
Indoor Grilling at Its Best
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
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Cooking with an indoor grill may not replace the outdoor fun of barbecuing on a big grill, but it sure comes in handy when you have no other alternative. You can grill just about any type of meat on an indoor grill that you can on an outdoor one. You can grill steaks, hamburgers, hot dogs, chicken, kabobs, fish, vegetables; you name it! You can even cook up a Panini or other grilled sandwiches in no time at all!
Smokeless Grills
Indoor Grilling at Its Best
When purchasing an indoor grill, here are some tips on what to look for. Some of these units are open grills that will allow you to cook in a similar way as an outdoor grill. Sanyo makes a nonstick smokeless, open grill that has a large cooking surface, which sells for around .00 (depending on the size of the grill). Others are called contact grills (like the George Foreman Grill) that have a lid that heats up and cooks as well as the bottom plate, so that you are able to grill on both sides at the same time. Before making your purchase, think about how many people you will be cooking for. If you are just cooking for yourself, you can purchase one of the smaller grills, but if you have a medium to large size family, you might want to consider finding a grill that has a larger cooking surface. Keep in mind though, that these grills heat up fast, cook the food very quickly, so that you are able to continuously reload the cooking surface in a minimal amount of time. Another thing to watch for is that the cooking plates on the grill are easy to remove for cleaning. All grills should come with a drip pan to catch the grease and prevent a mess on your counter top.
Indoor Grilling at Its Best
Just remember that you don't always have to do things the traditional way in order to get enjoyment out of a grilled meal. Besides, cooking on an indoor grill is an easier, faster and healthier way to grill your food!
Indoor Grilling at Its Best
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The traditional grill comes with one or more cooking surface. The cooking surface sits atop heating elements and a drip pan is used to collect juices and fats while cooking. To achieve smokeless grilling, pour water into the drip pan to cool the drippings before they have a chance to create smoke.
Smokeless Grills
Countertop Grilling
Another type is the countertop contact grill. These grills work by applying heat directly to food via heating grids. Countertop contact grills usually have two heating surfaces that is used to clamp down the food. Think of a waffle maker and you pretty much get the idea. Contact grills work best with sandwiches and the likes and are not that effective with thick meat. Countertop contact grill heat is usually well insulated inside the grill itself, leaving your countertop unscathed.
Countertop Grilling
Countertop grills are popular because they are easy to clean. The grill surface and drip pan are easily removable and can fit most dishwashers. For contact grills, you just open the grill and wipe the grilling surface when done cooking. Countertop grills are quite portable too. Any countertop surface will do when you have that urge to do some grilling. When done grilling, you just pack it up and store it away.
For the serious grillers, you might want to consider a built-in countertop grilling unit. These units offer more grilling surface and some even come with a frying surface. You can install a gas fed countertop grill for open flame cooking. Some popular countertop gas grillers also accommodate wood chips to add the wood flavor to your grilling. You will need to install a ventilation unit to suck all that smoke away. There are electric built-in countertop grillers available where heat is generated from heating elements sitting under the grill - much like the portable countertop grill.
Countertop Grilling
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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
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For 2011 - from the top 10 indoor electric grills - here are a few of the most popular models:
Smokeless Grills
Best Indoor Electric Grills 2011
Cuisinart GR-4N Indoor Grill - This grill features knobs on the front to control the temperature in certain areas and has the ability to be a full grill, a full griddle or half and half. It can also function as a Panini press which adjusts to the thickness of food to cook optimally. This is an incredibly popular grill - not only appearing to be the most popular by sales but has received quite a large number of positive consumer reviews. Retail price for this grill is around 5.00.
Best Indoor Electric Grills 2011
Black and Decker G48TD Indoor Grill - This grill has three basic uses - a grill, waffle maker and a griddle. It can make up to 4 waffles at once, also is a great way to grill sandwiches (both sides). This grill can wipe clean easily as well, making for added convenience. Retail price on this grill is around .00.
George Foreman GR10B Grill - This is one of the better known grills in the lineup this year, also having rave reviews from those who use it. It has a patented technology to reduce fats in food while cooking. The size of this grill is what is called "personal" - having enough space to cook two hamburgers at once, with 36 square inches of cooking space. If one is looking for a grill to cook for an entire family, perhaps a different model would be a better choice - but if one is cooking for one or two people, this would probably work very well. Retail price for this grill is around .00.
Sanyo HPS-SG3 Indoor Grill - For those looking for an indoor barbeque grill, this is an excellent choice. It has a larger cooking surface than many other indoor grills (200 square inches), and while it is known to cook up meats and fish like a champ, its "smokeless" capability keeps added smoke down. This is a great solution to grilling up a steak, hot dogs or some burgers on a cold or wet day. Retail price for this grill is around .00.
George Foreman GRP4 Next Grilleration - This is a great indoor grill for those looking for something with a bit more space for cooking. It has 72 square inches, allowing cooking for about 3 servings of food at the same time. This model from George Foreman has removable plates adding versatility and an easy cleanup too. Retail price for this grill is around .00.
Other choices on the list of the best indoor electric grills 2011 include even more advanced and versatile or compact and personal appliances from Cuisinart, George Foreman and Sanyo. In terms of shopping for any of them, I have found that it is much more cost efficient to buy them online - they often can be purchased for a significant discount and sometimes even with free shipping.
Best Indoor Electric Grills 2011
Tags:
For 2011 - from the top 10 indoor electric grills - here are a few of the most popular models:
Smokeless Grills
Best Indoor Electric Grills 2011
Cuisinart GR-4N Indoor Grill - This grill features knobs on the front to control the temperature in certain areas and has the ability to be a full grill, a full griddle or half and half. It can also function as a Panini press which adjusts to the thickness of food to cook optimally. This is an incredibly popular grill - not only appearing to be the most popular by sales but has received quite a large number of positive consumer reviews. Retail price for this grill is around 5.00.
Best Indoor Electric Grills 2011
Black and Decker G48TD Indoor Grill - This grill has three basic uses - a grill, waffle maker and a griddle. It can make up to 4 waffles at once, also is a great way to grill sandwiches (both sides). This grill can wipe clean easily as well, making for added convenience. Retail price on this grill is around .00.
George Foreman GR10B Grill - This is one of the better known grills in the lineup this year, also having rave reviews from those who use it. It has a patented technology to reduce fats in food while cooking. The size of this grill is what is called "personal" - having enough space to cook two hamburgers at once, with 36 square inches of cooking space. If one is looking for a grill to cook for an entire family, perhaps a different model would be a better choice - but if one is cooking for one or two people, this would probably work very well. Retail price for this grill is around .00.
Sanyo HPS-SG3 Indoor Grill - For those looking for an indoor barbeque grill, this is an excellent choice. It has a larger cooking surface than many other indoor grills (200 square inches), and while it is known to cook up meats and fish like a champ, its "smokeless" capability keeps added smoke down. This is a great solution to grilling up a steak, hot dogs or some burgers on a cold or wet day. Retail price for this grill is around .00.
George Foreman GRP4 Next Grilleration - This is a great indoor grill for those looking for something with a bit more space for cooking. It has 72 square inches, allowing cooking for about 3 servings of food at the same time. This model from George Foreman has removable plates adding versatility and an easy cleanup too. Retail price for this grill is around .00.
Other choices on the list of the best indoor electric grills 2011 include even more advanced and versatile or compact and personal appliances from Cuisinart, George Foreman and Sanyo. In terms of shopping for any of them, I have found that it is much more cost efficient to buy them online - they often can be purchased for a significant discount and sometimes even with free shipping.
Best Indoor Electric Grills 2011
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A smoker is a piece of equipment that cooks food over heat created by burning wood, rather than burning coals. Once you have the know-how to use a smoker you will be able to make terrific food with unbelievable flavor. The secret to knowing how to use a smoker is all in the wood. Each type of wood used in a smoker creates a different flavor to the food. Mesquite wood gives your steak or your salmon a robust flavor, while oak or hickory adds a completely diverse flavor.
Smokeless Grills
Tips on How to Use a Smoker
The first thing to do is find a location where there will be as little traffic as possible. Usually cooking with a smoker will take some time and occasionally the smoker will be left unattended so it should be in an area where children and pets are not likely to go. Wind conditions should also be taken into consideration so that smoke is not entering the house or interfering with outdoor activities.
Tips on How to Use a Smoker
A typical smoker has two barrels at the bottom. Build a fire at the base of the barrels with whatever type of wood you choose to cook with. Heat the wood for at least an hour. Those who know how to use a smoker will tell you that the key to making the best meals is to know just how long to heat the wood, and how much wood should be added to the steamer once you start. You want the wood to burn at a nice even temperature. This takes some practice so don't despair if you don't get it right the first time.
Once the wood has been thoroughly heated, you can add your food. You will need to monitor the temperature on a regular basis while the food is being smoked. Cooks who know how to use a smoker will tell you to that it takes practice to know when to adjust your flues and your dampers but that keeping the right temperature is the key to turning out delicious smoked food.
You have tons of options when cooking with a smoker. Not only can you pick between lots of different types of wood to give your food flavor, you can also experiment on smoking lots of different types of foods. Cooks who know how to use a smoker to their advantage not only smoke more than one kind of meat at a time (try smoking a turkey and steak at the same time) they also try different foods. Wait till you try chili in your smoker!
Seriously, once you know how to use a smoker, there is a whole new world of cooking experiences waiting for you!
Tips on How to Use a Smoker
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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
Tags:
Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal