Tricks on How to Barbecue Beef Ribs

!±8± Tricks on How to Barbecue Beef Ribs

Beef ribs are comparatively tougher than other parts of the beef. They usually take longer minutes to cook and grilling them can be quite less easy. However, this does not mean that you cannot try cooking them. In fact, there are easy ways on how to barbecue beef ribs.

1. The first trick is to braise the ribs before grilling. This can be done overnight or it depends when you will do the grilling. On the actual day itself, you might want to reheat your braised beef before putting them into the grate. In this way, you are certain that your beef ribs are soft and tender.

2. You will also need the following ingredients. A bottle of barbecue sauce, a can of beer, 8 pieces of beef ribs, salt and pepper. In addition, it is best to prepare all necessary materials such as roasting pans and skillets.

3. Put the ingredients and mix. Use this as your marinade for your ribs. It is also advised to do the marinating overnight to particularly seal in the flavors of spices and used seasonings.

4. Prepare the grill. You may want to choose a charcoal grill and learn how to barbecue beef ribs the old-fashioned way. As for charcoal items, you can either use ordinary coals or briquettes. There is not much difference between these two items although briquettes are way faster to ignite and prepare.

5. Place the ribs into a well-oiled grate. Spraying some cooking oil onto the grate actually prevents the meat from sticking. You may also choose to baste or brush some part of your marinade into the ribs while cooking them. That is for additional flavor and taste.

6. Lastly, for previously baked beef ribs, it is best to just reheat them and put them on the grill. Cooking the ribs may require lesser time as the beef is already cooked and tender.

There are those who prefer to use other types of seasoning when learning how to barbecue beef ribs. For one, they opt to use wooden chips to achieve that smoky flavor and taste. Second, instead of braising the ribs, others opt to bake them in the oven at 250 degrees.

Other tricks also require patience and lots of effort, since preparing barbecued ribs may also mean cooking them for about 3 to 6 hours. Naturally, once you decide to prepare your ribs beforehand, such time serves as the ideal time. On the contrary, you can just braise your beef ribs and prepare your charcoal grill to have moist and juicy barbecued ribs afterwards.

Tricks on How to Barbecue Beef Ribs

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The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue

!±8± The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue

Brand : | Rate : | Price :
Post Date : Dec 26, 2011 04:01:46 | N/A

Increase your Kansas City Barbecue IQ with The Grand Barbecue, the most definitive book yet on Kansas City barbecue. Featuring : How Kansas City became Barbecue Capital of the World? Who were Kansas City's first barbecue "Kings"? The story of the original "Smoky Joe". How Ernest Hemingway bought seven Kansas City barbecue sandwiches for one dollar! PLUS! Profiles of many Kansas City's barbecue masters. Recipes and do-it-yourself techniques. Great barbecue writing and photography from The Kansas City Star. Part history book, part cookbook, part family album, The Grand Barbecue is packed with fun facts and photos.

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Char-Griller 2222 Pro Deluxe Charcoal Grill & Smoker

!±8± Char-Griller 2222 Pro Deluxe Charcoal Grill & Smoker

Brand : Chargriller | Rate : | Price : $135.00
Post Date : Dec 12, 2011 17:57:15 | Usually ships in 24 hours

Char-Griller 2222 Pro Deluxe Charcoal Grill & Smoker

The Pro Deluxe is the grill of choice for professionals and backyard enthusiasts. It has enough cooking space to feed your family and the neighbors. Over 800 square inches of total cooking area will let you feed a crowd! Made from heavy guage steel this grill will last for years. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable fire grate makes it easy to control the heat, and our easy dump ash pan makes cleaning up a snap. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 2 shelves. Rotisserie and Side Fire Box adaptable.

More Specification..!!

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How to Use a Charcoal Chimney Starter

!±8± How to Use a Charcoal Chimney Starter

A charcoal chimney starter gets your grill or barbecue going fast! Here's how to use one. More details can be found at www.firepit-and-grilling-guru.com

How to Use a Charcoal Chimney Starter

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Masterbuilt M7P 7 in 1 Smoker Grill

!±8± Masterbuilt M7P 7 in 1 Smoker Grill

Brand : Masterbuilt | Rate : | Price : Too low to display
Post Date : Dec 03, 2011 12:23:41 | Usually ships in 1-2 business days

Known for quality and innovation, Masterbuilt M7P 7 in 1 Smoker Grill sets the standard. If your looking to get the most flavor out of your food, then the 7 in 1 Smoker and Grill has everything your looking for. This quality smoker/grill features propane smoking and grilling, charcoal smoking and grilling, a deep fryer, boiling/steaming, and camp cooking.

• Three in one cooker system
• Porcelain flame disk bowl
• Cool to the touch handles
• LP gas cooker stand
• 10.5 Quart aluminum pot

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Maintaining Weber Grill Parts

!±8± Maintaining Weber Grill Parts

Cleaning Charcoal Grills

Charcoal Weber grills are easier to clean and maintain than gas Weber grills. When cleaning the Weber grill parts of a charcoal grill, you need a charcoal griller's toolbox. This toolbox contains brass wire grill brush, soap-embedded fine steel wool pads (0 to 100 grades), mild dish soap and a sponge or dishcloth. Immediately after coals die out, dried particles on the cooking grate should be loosened with a brass grill brush. To clean thoroughly these Weber grill parts, you apply slight pressure on the part with a wet, soapy and fine steel wool pad. You then rinse them thoroughly and allow them to dry. To prevent airflow problems, you should remove cold ashes from the bottom of the kettle. This prevents premature rusting of the One-Touch Cleaning System as ashes also absorb moisture.

As needed, clean the bowl and the lid with warm, soapy water and a sponge or dishcloth. For baked-on grease, you can remove them by simply brushing it off using a bras wire grill brush. Scrub lightly the porcelain-enameled Weber grill parts using soapy, fine steel wool pad. You should observe caution to prevent scratching of the porcelain-enameled part. You should never wax the lid or paint them since the Weber grill parts are usually made of baked-on porcelain enamel. You should clean them using a dust cloth with warm soapy water.

Cleaning Gas Grills

For gas grills, the additional parts that should you should clean include the flavorizer bars, warming racks and control panel, bottom trays, endcaps and cookbox. You can clean flavorizer bars by heating the grill enough to remove the accumulated debris. The bars may be occasionally brushed or scraped using nylon, plastic or a Teflon putty knife. Warming racks and a control panel may be cleaned by the use of fine steel wool pad with soap. You could remove grease spots and stains with light wiping using fine steel wool pad so as not to scratch the porcelain. You should never remove the Weber grill parts, such as the bottom tray, while hot. You can use a one-inch putty knife or any straight or flat object to scrape carefully the inside of the bottom tray. For deep cleaning, you can use warm soapy water and a soapy fine steel wool pad, being careful not to scratch the porcelain finish. Never place a foil in the bottom tray, since grease may accumulate in the foil's creases and cause grease fire.

You should properly maintain your Weber grill parts to achieve the most out of their use. Just remember that well-maintained parts last longer and perform as good as new replacement parts.

Maintaining Weber Grill Parts

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Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box

!±8± Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box

Rate : | Price : $209.99 | Post Date : Nov 25, 2011 07:12:09
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The Smokin' Pro is a professional grade grill offering more features than many grills twice it's price. Used by professional BBQ'ers and backyard enthusiasts, it is the most versatile grill on the market. Cooks love its huge grilling area (830 Sq In) and side fire box (250 Sq In) for smoking your favorite meats. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable ash pan makes it easy to control the heat and clean out your ashes. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 2 shelves. Rotisserie and warming rack adaptable.

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Genghis Khan Barbecue Recipe

!±8± Genghis Khan Barbecue Recipe

The scent and scene of the summery outdoors are, of course, the perfect setting for a barbecue party. Indoors, the Chinese use a special tabletop charcoal brazier, the Japanese a hibachi. Your choice of the meat and accompaniments will translate the dish into either language. Watching the food being prepared is part of the joy of eating it, and guests may be induced to broil their own.

Mutton is typical of Manchuria and the northern provinces, but any other broilable meat may be used. The Chinzan so serves pork with the Kobe beef; another good combination might be chicken and liver. This Chinese recipe serves 4 to 6.

2 pounds mutton, sliced 1/3 inches thick (or lamb, beef, pork, chicken, duck, liver)
2 tablespoons Chinese wine (shao hsing) or sake, or any white wine
1 tablespoon soy sauce (light type)
2 tablespoons finely chopped leek
16 fresh mushrooms, or dried mushrooms which have been soaked 15 minutes
2 medium onions, sliced 1/4 inch thick
1/2 pound spring onions, cut in 3-inch lengths
1 pound spinach, cut in 3-inch lengths

Marinate meat 15 minutes in mixture of wine, soy sauce, and chopped leek. Cut stems from mushrooms. Heat charcoal grill and grease thoroughly with a chunk of suet from the meat. Grill meat slices only until color changes and meat is tender. Broil vegetables the same way. Handle the food with chopsticks in the traditional manner, or with tongs (do not pierce with a fork).

Provide each guest with a dipping bowl, and put small bowls of the following ingredients on the table. Each guest composes his own "dip."
1 cup wine 1 cup grated apple
l cup chopped leek
1 teaspoon chili powder
1 teaspoon juice of ginger root
1 teaspoon grated garlic

Other vegetables good with the barbecue are
quartered or sliced bell peppers, sliced sweet potatoes, and especially fresh sweet corn in season. Cut the corn into 2-inch lengths and before roasting dip each piece in a mixture of wine and soy sauce. Fantastic!

Genghis Khan Barbecue Recipe

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Your Plates or Mine Brick Chicken & Home Made Charcoal

!±8± Your Plates or Mine Brick Chicken & Home Made Charcoal

Your Plates or Mine cooks with Grill Master and Charcoal snob Paul Holzschuh who shows us how to make charcoal in the back yard and cook a whole chicken in under 30 minutes using a brick! Comes with a side of grilled veggies

Your Plates or Mine Brick Chicken & Home Made Charcoal

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Steamed Vegetables On The Barbecue Grill

!±8± Steamed Vegetables On The Barbecue Grill

BBQ salads are the easy accompaniment to an outdoor cookout and do work really well because there's many free barbecue recipes out there on the internet but sometimes I like my barbecue menu ideas to be a little different. In fact, not just different, something that can become a bit of a talking point too.

My inspiration comes from cooking corn cobs. When doing them on the barbecue grill it's important to soak the husks for a good 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions as I thought about how we might steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base concept and the menu ideas came thick and fast.

Essentially were going to steam the vegetables in foil packs and the real beauty of cooking this way is that you can put the foil packs on the grill while the charcoal is still settling down and because of the foil protection there's no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.

Let's take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and "scrunch" the sides together just leaving a hole at one point where we can add water. Pour in half a cup full of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you've got beautifully delicious steamed carrots. A knob of butter and "Bob's your uncle!"

The same logic can be applied to many vegetables so why not experiment? The only thing to remember is to slice the vegetables thinly so that there's a good surface area for the steam to work on.

For an easy variation on the theme, rather than water, why not try a little dry white wine? It adds and certain "je ne sais quoi" to the recipes and sure makes for some interesting questions when your guests see you filling foil parcels from a wine bottle. They really know that they're in for a treat!

Alternatively how about potatoes? Again, slice them thinly, place them on one half of the foil and season, now add a tablespoon of crème fraiche and start the scrunching. Finish off by pouring a good lug of white wine before sealing the parcel and then it's onto the barbecue grill. You'll need to be a little more careful with this bbq menu idea because too much heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.

One last tip - it's also great to make individual packages so that everyone can rip into their own parcel and enjoy. It also makes it easy because all we have to do as the chef is throw a foil parcel onto each plate - how's that for presentation? Healthy and tasty outdoor barbecue recipes.

Steamed Vegetables On The Barbecue Grill

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Infrared Barbeque - Way to Cleaner & Safer Cooking

!±8± Infrared Barbeque - Way to Cleaner & Safer Cooking

Summertime and barbecue cooking is a common site the world over. It is a time for fun, frolic, good music and a healthy well cooked barbecue cuisine. A barbecue grill is a commonly used device for cooking by applying heat directly to the food. Traditionally, there are two kinds of barbecue grills, the charcoal and the gas fueled respectively, which are used for cooking. But since the last 40 odd years, there is a growing demand for infrared grills.

An infrared barbecue grill uses infrared rays to heat food unlike the conventional heat convection. Infrared is a much faster medium to heat and prepare food. It heats up till 1000 degrees which is much more than the charcoal heat source which remains at 700 degrees. Infrared grills were first developed by Thermal Engineering Corporation in 1961 when they were developing infrared curing processes for paints and dyes for automotive companies.

The idea of introducing infrared grills was born at that time and then initially it was experimented up on by some restaurants. The company later patented the idea and developed their own grills on the original lines. After 25 years unhindered supremacy, the patents expired and now there are many companies which manufacture infrared barbecue grills.

There are various views regarding the use of infrared for cooking. Some of the more conventional cooks opt that the traditional way of barbecuing on the charcoal or gas-fueled grills are much better. Even though it takes a bit longer to cook, yet the basic essence and the taste remains intact while there is always a chance that the food will get over cooked in the infrared grill as it heats up the food in a couple of minutes.

Another diametrically opposite school of thought suggests that infrared barbecue grills are better as compared to the conventional ones. One of the enthusiasts of infrared barbecue says that "Infrared has done to the grill business what the microwave did to the indoor kitchen. " According to them, infrared has opened new vistas for consumers who are fond of grilled food.

Cooking done using infrared heating actually differs from the more traditional methods. The conventional methods use hot air to cook the food. The infrared grills heat the food instead of the revolving air. This result in saving cooking time and the moisture in the food product is also left intact. Some say that the flavor of the infrared cooked food is similar to the one cooked on char grill.

Apart from this, the infrared grills have the additional advantages of instant ignition, a uniform distribution of heat and a well managed heat control. The infrared turns the flame to red instead of the traditional blue ones which are commonly found. The flame of the infrared grill is tiny and evenly distributed.

Moreover, the infrared grills are a much cleaner cooking medium as compared to the more traditional ones. In the traditional grills, the juices and moisture tends to drip and drop on the grill, making it sticky and filthy and a very difficult cleaning process. But the infrared grills are self-cleaning agents too in the manner that they heat up to such a high degree that anything that falls through the grates is instantly incinerated.

Thus, even though there are people who still believe in having a charcoal or gas grill, yet there are many takers for the infrared grills too. The price of these grills is somewhat more than the conventional ones but they are worth every penny paid for.

Infrared Barbeque - Way to Cleaner & Safer Cooking

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Weber 1421001 Performer Charcoal Grill, Black

!±8± Weber 1421001 Performer Charcoal Grill, Black

Rate : | Price : $279.00 | Post Date : Oct 23, 2011 09:00:28
Usually ships in 1-2 business days

The Weber Performer Charcoal Grill features a Touch-N-Go gas ignition system that ignites charcoal briquets with the push of a button. Organizational features enable you to keep your focus on the food, including an attached work table, a weather-protected charcoal storage container, a wire bottom shelf and three tool hooks. This grill is built to last, as demonstrated by the heavy-duty steel cart frame, heavy-duty plated-steel hinged cooking grate, no rust aluminum vent, a glass-reinforced nylon handle, two crackproof all-weather wheels, and two locking casters. Its One-Touch cleaning system with a removable black aluminum ash catcher allows for easy clean-up. Comes in black, green, and dark blue.

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Environmentally Friendly Barbecues and Smokers

!±8± Environmentally Friendly Barbecues and Smokers

Outdoor cooking on the barbecue and smoker is now becoming a serious leisure pastime. Certainly in England where the weather is not altogether reliable, the advent of wonderful contraptions such as umbrellas and patio heaters has made outdoor cooking an extremely pleasurable recreation. In fact so much so that you'll see people lighting the barbecue in all weathers - a funny lot those English!

Speaking as one of that "funny lot", an extremely enthusiastic fan of outdoor cooking and now a creator and purveyor of outdoor bbq recipes and free smoker recipes I thought is was I did some research into the subject of my chosen fuel of fun.

What concerns me is that I'm thoroughly enjoying myself lighting fires, grilling fish and steaks and washing it all down with a glass or two of the falling down water and yet I must be damaging the environment, mustn't I? Charcoal comes from wood, so with all these barbecues there must be serious deforestation going on followed by greater transport costs to ship it from further afield and less trees to absorb the carbon dioxide greenhouse gas.

So in the spirit of my own education and learning I wanted to find out about how charcoal is made and as a result I've found out about the process of coppicing.

Coppicing is the cutting of a tree or shrub to ground level. Doing this stimulates the tree to sprout a number of new shoots and they grow very vigorously. Coppicing could be described as similar to pruning except that with coppicing all the wood is removed and not just a few branches. By cutting the tree or shrub to the ground, all dead, diseased and old wood gets removed and that can be put to good use. The tree now free of disease is able to grow as fast as possible and this makes for a thicker plant that is also better for wildlife.

Coppicing is carried out in cycles from one year to many years depending on the species of tree and what the wood is going to be used for. This means that a variety of coppicing activity will be taking place in a wood thereby ensuring the continuation of the ecology and an ongoing supply of wood.

Coppiced trees can survive for many centuries and perhaps one of the most astonishing facts about the English countryside is that very often the oldest trees are those that have been cut down the most! Add to this the fact that because it's sustainable there aren't truckloads of charcoal pounding the roads, it really is a local industry.

So now I can write my free smoker recipes for your enjoyment safe in the knowledge that outdoor cooking on the charcoal BBQ grill can remain my chosen method of relaxation and recreation.

Please note that this article is not a statement of scientific fact; it's merely a way of absolving me of guilt at lighting a fire. Of course we need to be careful whenever the earth's natural resources are consumed and I work on the principle that the cooking process itself is no more or less environmentally unfriendly that turning on the stove or the oven. Of course I maybe wrong but at least I feel happier knowing that I'm not contributing to serious deforestation.

Not all charcoal is produced the way I have described above so please be careful when buying charcoal to check that it does indeed come from a sustainable source.

Environmentally Friendly Barbecues and Smokers

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Is Charcoal Grilling Bad For Your Health?

!±8± Is Charcoal Grilling Bad For Your Health?

Long before gas and propane barbecues were developed and stretching far back in history, man has always cooked food on an open flame. Initially it was wood but then we started to use charcoal briquettes in our barbecues. But how safe is charcoal grilling?

Aside from the obvious concerns such as carbon monoxide poisoning, so you should never use your grill indoors or in enclosed areas are there any health risks from particulate matter that would be released from the charcoal? Is the smoke bad for your health and the environment?

Both wood, and charcoal burn dirty - this means that they release tiny soot particles that can be a danger to those with heart and lung problems. This soot is also bad for the environment. The other side effect of using wood or charcoal is that grilling meat can produce two types of carcinogens - PAH (or polycyclic aromatic hydrocarbons) and HCA (heterocyclic amines).

According to the ACS (American Cancer Society) PAHs form when fat from meat drips onto the charcoal briquettes. This rises with the smoke and can be deposited onto the food. PAHs can also form directly on the food as it is charred.

To quote an article "HCAs can also form on broiled and pan-fried beef, pork, foul and fish, not just on grilled meats. In fact, National Cancer Institute researchers have identified 17 different HCAs that result from cooking muscle meats and that may pose human cancer risks. Studies have also shown increased risk of colorectal, pancreatic and breast cancers associated with high intakes of well done, fried or barbequed meats.".

In Canada charcoal briquettes are now considered a Hazardous Product and fall under the HPA (Hazardous Products Act) which means that charcoal briquettes in bags that are advertised, imported or sold in Canada must display a label warning of the potential hazards of the product.

While there may be dangers associated with charcoal grilling, an alternative is to use natural charcoal.

Noram de Mexico's Sierra Madre manufactures a 100% oak hardwood charcoal that contains no coal, oil, limestore or other additives. This product is also certified by the Rainforest Alliance's SmartWood program as sustainably harvested. There are other manufacturers of natural charcoal, such as Greenlink and Lazzari. Their products can be found at natural food outlets across North America.

While no extensive research could be found on the health hazards related to charcoal grilling, since many people are conscious about their health and taking better care of the environment it is better to use products that lessen the potential risks to health.

Is Charcoal Grilling Bad For Your Health?

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Grillstream Open Bar Grill Technology - Seeing is believing

!±8± Grillstream Open Bar Grill Technology - Seeing is believing

The patented flow technology of barbecue grill bar system allows all the heat to be transferred to your food is cooked with all the taste BBQ. This is not a bar overlay system - Say hello to the flare and burned scraps of food. All fats are collected safely importance of internal parts remain clean the grill. BBQ will never be the same.

Grillstream Open Bar Grill Technology - Seeing is believing

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