Texas Barbecues The Texas Barbecue 500 Upright Barbeque Pit/Smoker

Texas Barbecues The Texas Barbecue 500 Upright Barbeque Pit/Smoker Review

Texas Barbecues The Texas Barbecue 500 Upright Barbeque Pit/Smoker Overview

Upright barbeque pit/smoker with firebox. Total cooking surface over 1100 sq in on pit side, over 600 sq in inside the upright chamber plus 6 sausage hanging hooks. Constructed of heavy gauge 304 stainless steel and carbon steel. Removable heavy gauge charcoal/water pan located in main pit chamber. Firebox has removable ash pan for easy clean up. Storage for wood and/or charcoal bags. Stainless steel front tray gives ample work surface. Heavy duty rubber wheels & 3 inch castors make for easy mobility. Large, easy to read thermometers. Stainless steel hardware and hinges. Paper towel holder and utencil hooks. Lifetime burnout warranty on firebox. 86 inchL x 32 inchW x 72 inchH. Cooking Grid Dimensions: Main Grid is 33x18, the Warming Rack is 33x9 and the Smoker Box Grid is 11x17. Please allow anywhere from 3-6 weeks for this grill to be produced, then shipped out

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*** Product Information and Prices Stored: Mar 30, 2010 16:13:05

Mr. Flame Son of Hibachi Grill/Griddle Combo with Snuff-Out Pouch and Rotisserie

Mr. Flame Son of Hibachi Grill/Griddle Combo with Snuff-Out Pouch and Rotisserie Review

Mr. Flame Son of Hibachi Grill/Griddle Combo with Snuff-Out Pouch and Rotisserie Feature

• Portable outdoor charcoal grill, griddle, rotisserie and storage pouch
• Fast-start design with for cooking in just 10 minutes; 170 square inches of cast iron cooking surface
• Patented fire-retardant storage pouch lets you pack up the grill while the coals are still hot
• Self-cleaning process saves charcoal and time with no mess
• Includes cast iron griddle for cooking eggs, pancakes

Mr. Flame Son of Hibachi Grill/Griddle Combo with Snuff-Out Pouch and Rotisserie Overview

Same as Son of Hibachi Combo with Snuff out Pouch. Includes triple spit rotisserie.

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*** Product Information and Prices Stored: Mar 29, 2010 14:52:12

Weber Summit S-650 LP Gas Grill - Stainless Steel

Weber Summit S-650 LP Gas Grill - Stainless Steel Review

Weber Summit S-650 LP Gas Grill - Stainless Steel Feature

• Ships By Truck - Daytime Phone # Needed For Delivery...

Weber Summit S-650 LP Gas Grill - Stainless Steel Overview

Weber Summit S-650 LP Gas Grill, Stainless Steel, Features A Stainless Steel Enclosed Cart With Chrome Plated Cast Aluminum Handles, Grills Are Accent Colored Painted Steel Frame, Stainless Steel Shroud With Polished Handle & Trim, Center Mounted Thermometer & Accent Colored Painted, Cast Aluminum End Caps, Cooking System Rated At 60,000 BTUs, Includes 6 Stainless Steel Burners & A Snap-Jet Individual Burner Ignition System, Cooking Grates Are 9.5MM Diameter Stainless Steel Rods, Flavorizer Bars Made Of Stainless Steel, Primary Cooking Area Measures 624 SQIN, Warming Rack Area Measures 145 SQIN, For A Total Cooking Area Of 769 SQIN, Has A 12,000 BTU Per HR Input Flush Mount Side Burner, 8,000 BTU Per HR Smoker Burner & Stainless Steel Smoker Box, A 10,600 BTU Per HR Infrared Rear Mounted Rotisserie Burner, Other Features Include A Spit Fork Rotisserie Attachment With Heavy Duty Motor, 2 Stainless Steel Work Surfaces & Grill Out Handle Lights, 6 Tool Holders, Enclosed Tank Storage.

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*** Product Information and Prices Stored: Mar 28, 2010 14:41:06

Son of Brisket Small Charcoal Grill

Son of Brisket Small Charcoal Grill Review

Son of Brisket Small Charcoal Grill Overview

Features heavy-guage steel with all welded construction, removable ashpan for easy cleanup, adjustable stack for temperature control, stainless steel air intake vent and 585 square inch cooking surface.

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*** Product Information and Prices Stored: Mar 27, 2010 07:29:00

Model EC-40 B2

Model EC-40 B2 Review

Model EC-40 B2 Overview

Single position grill w/ lid. Reinforced grate is virtually indestructible. Grate tips back for fire building and cleaning. Firebox is ring and flange reinforced. Theft-deterrent base attachment. Full rotation for draft control. Steel construction. 500 square inches cooking area. Firebox dimensions: 18.5 x 40 x 16.5 high. Must be mounted in concrete. Base is 40 long by 3.5 in diameter. This item normally takes 4-6 (or 45 days) to produce and then ship out.

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*** Product Information and Prices Stored: Mar 26, 2010 00:35:10

Bradley Smokers - The Quality and Design Reviewed

For many people, one of the best things in life is smoking meat in the great outdoors. This, along with spending time with friends and family during one of these outings just cannot be beat.

To make sure that you get the most enjoyment out of these experiences, you need to be careful in selecting the correct kind of smoker. There are many manufacturers on the market today and one of the leaders is Bradley. They offer a large range of smokers that will fit the needs of most smoker chefs. The quality and technology of their products is known around the world. And, if outdoor smoking is something that you will be doing on a fairly regular basis, it would be a good investment to purchase a Bradley product.

What Kind Of Smokers Are Offered By Bradley?

As with most manufactures, Bradly offers a number of units that are 'state-of-the-art' and of high quality. There are probably many different features that are desired in an outdoor smoker. You should be able to meet these desires with one of the following units.

The first is the 23 pound propane smoker. It is also battery operated for use during travel. The unit comes a propane tank, the propane cooking element and burns Bradley Bisquettes by the use of AA batteries and propane. The cooking range is from ambient to 250 degrees. With 4 adjustable shelves, this unit is very flexible.

This unit will provide a wide range of possibilities from hot smoke to cold smoke all in the great outdoors! Now you can prepare the perfect serving of hot smoked salmon on the lake, fish that was in the lake that morning. Or you could prepare fresh buffalo wings for the team tailgate party? Another possibility would be to serve freshly smoked ham for breakfast at the campsite!

The next product that you might want to experience is the Bradley digital smoker. This unit weighs 42 pounds and operates with digital technology. This unit can be used indoors or at the campsite. With it, you can roast, smoke or barbecue. The temperature, time and smoke are controlled digitally, and it contains is a 500 watt cooking. This unit also has four adjustable racks for holding the meat.

And last but surely not least is the original Bradley smoker. This unit is a little larger, about the size of a small refrigerator. The smoke for this unit is created in the smoke generator which burns the bisquettes for 20 minutes at a constant temperature and produces clean constant smoke. This eliminates the high temperature gases, acids and resins that can make the smoked food distasteful.

This unit is versatile as it can be used to hot smoke, slow cook or slow roasting or even drying fruits.

San Diego Chargers Keg-A-Que BBQ Grill

San Diego Chargers Keg-A-Que BBQ Grill Review

San Diego Chargers Keg-A-Que BBQ Grill Feature

• Camp Grill
• Great for Tailgating or Camping
• Chrome Construction
• Features Single Cook Surface, Air-Sealed Vents
• Propane-Fueled Single Burner with 10,000 BTUs
• Requires Propane (Not Included)
• Fold-Up Legs
• Easy to Clean
• Assembly Required; Tools Provided
• Heat-Resistant Carrying Handle
• 22x14x22

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*** Product Information and Prices Stored: Mar 23, 2010 11:34:38

Is Smoker Cooking For You?

There are many ways to cook outdoors. And if you ask anyone that loves to prepare their meals this way, you will find many differing opinions as to what is the best way to perform this task. There are probably two main ways to cook outside and that is with the barbecue grill or with a smoker.

Many will explain that using the barbecue grill is the best way. This way of cooking is a great way to prepare a meal in a relatively short time and is normally the first method that is learned by many. Anyone that uses this method will have different opinions as to which is better the wood grill, the propane grill or the charcoal grill.

Those in the other camp will rave about how smoker cooking is the best route. This is a longer method but delivers a very delicious, moist flavorful meal. And, again, those that support this method will be divided as to the best smoker be it gas, wood, or electric.

Both methods have their pros and cons but the one that I prefer is smoker cooking.

What Is A Smoker?

Most cookers do not provide the heat directly to the meat. They are constructed so that the fire is normally in an offset fire chamber. This is so that the heat and smoke will move around and thru the meat indirectly. The food will never come in direct contact with the flame and as such will not get burned. Also, because the meat is not directly over the flame, any juices or oils that may drop will not cause the flame to flare up.

Probably the biggest difference between barbecue cooking and smoker cooking is that the wood is used to generate a flavorful smoke and not just the heat. There are many types of wood that can be used in a smoker. The different types will provide a very different flavor.

One of the most popular wood to use is that of the hickory tree. This creates a heavy, smoky flavor. The smoke created by wood from fruit trees like apple and pecan will generate a lighter, sweeter flavor. Another wood that is used in the southwest is that of the mesquite tree.

If You Are An Impatient Person, Do Not Use A Smoker

If you want a meal that will be ready in a short period of time, smoker cooking is not for you. It is a process that takes more time than it would using the barbecue grill. This is due to the fact that the meat is not placed directly over the heat source. Obviously, the length of time will vary with the type of meat and the temperature in the smoker.

When you are smoking a piece of meat that weighs about 4 pounds this should take more than two hours. On the other hand, cooking the same piece of meat on a barbecue grill may take less than an hour.

What Can You Smoke?

The only limitation as to what you can cook on a smoker is your imagination. Any meat that you can cook on a kitchen stove or a barbecue grill, you can cook on a smoker. You will find many recipes for cooking all kinds of different meats. Some of the more popular dishes include pork ribs, fish, chicken, turkey, and the famous beef brisket.

Along with the different flavors you will get from the different woods, you can change the taste by the use of the meal by the way you season the dish. Another way to enhance the flavor is to place fruit juices in a bowl over the heat source. I have used pineapple and apple juices with some garlic in a bowl to create a very different taste.

There are many ways to cook outdoors. And you will find most cooks will have their favorite way and will argue that their way is best. But, one way that I have found to create fantastic meals is thru the use of smoker cooking.

Super Cajun Grill Smoker Box

Super Cajun Grill Smoker Box Review

Super Cajun Grill Smoker Box Overview

Fits on super Cajun Grill only! 130 pounds (3/16 steel construction) 6 hour burn time and 30 pounds charwood capacity. Clips on and off with ease, no hardware required! Removable ash pan. Top loading.

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*** Product Information and Prices Stored: Mar 21, 2010 06:20:09

Camerons Products Original Campfire Grill

Camerons Products Original Campfire Grill Review

I bought this grill knowing it wasn't exactly what I wanted. When I received it I was impressed with the quality of it and the cooking set/hot pads that come with it. All in all, this is a decent grill, it serves the purpose and functions as described. Upon first use, I found that the tubing that goes over the steel post was not welded to the grill straight making the grill lean when installed. I was able to adjust for this for the most part, but an annoyance none the less.

Camerons Products Original Campfire Grill Feature

• Campfire grill designed for large groups
• Large 20-inch by 25-inch grilling surface
• Grill connects to 36-inch long stake (3/4-inch diameter)
• Patent pending raised edge allows food to be positioned over the entire grilling area, right to the edge of the rack
• Includes hot pad, glove and tote

Camerons Products Original Campfire Grill Overview

Camerons Products, your best smoking products resource, brings you the perfect campfire grill. The Original Perfect Campfire Grill was designed for the large family and bigger groups in mind. The large grilling surface of 20-inch by 25-inch is big enough to cook for many at a time. The Original comes with a solid steel 3/4-inch diameter by 36-inch long stake. The grill rack connects to the stake with an L-Shape screw. The Original also comes with hot pad and glove and a tote, make the Original Campfire Grill more of a campfire cooking kit. Like all The Perfect Campfire Grills, the Original has a patent pending raised edge allowing the chef to position the food over the entire grilling area, right to the edge of the rack without fear of losing it in the fire.

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*** Product Information and Prices Stored: Mar 20, 2010 01:41:14

Meco 4101 Black Charcoal Grill With Fold Down Right Side Table

Meco 4101 Black Charcoal Grill With Fold Down Right Side Table Review

I bought this grill as a replacement for a similar model I left behind in moving. Like its predecessors, it's a great grill. It is the only charcoal grill I know of (in its price range) that has an adjustable grilling surface so you can raise or lower or tilt the grill over the coals. This is why this grill is perhaps the best on the market, because it allows the user to cook as close to the fire as he wants, resulting in a more precise quality of doneness in the food. This feature also allows the user to compensate for charcoal fade, as the coals lose their heat intensity through time. The closable vents also permit the user to suffocate the fire when he's finished, leaving behind usable charcoal which can be recycled into the next batch of charcoal used for the next cooking session; a great way to stretch a bag of charcoal beyond its normal limit. The side shelf is compact but adequate. Nice design, good looks, rust resistant. All these features make it a must have charcoal grill for the enthusiast, leaving the gas grill for the larger and longer cooking sessions as propane is more expensive than charcoal.

Meco 4101 Black Charcoal Grill With Fold Down Right Side Table Overview

For Outdoor Use Only! -21 - 1/2 inch square grill with 342 square inches of usable cooking surface -Elevated ash dump prevents bottom burnouts -Handy, fold-away wooden side tables -Nickel-plated cooking grid -Stay - cool external knobs for easy grid adjustment while cooking -Easy rolling wheels -Adjustable air vents in hood and bowl to save charcoal and control cooking temperatures.

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*** Product Information and Prices Stored: Mar 19, 2010 00:50:12

Grilltech FIR00011, Space Brazier 800, distributed by Bayou Classic

Grilltech FIR00011, Space Brazier 800, distributed by Bayou Classic Review

Grilltech FIR00011, Space Brazier 800, distributed by Bayou Classic Feature

• Durable heavyweight charcoal grill with solid steel firebowl
• Constructed entirely from high-grade stainless steel material
• Assembles easily in just a few minutes
• Includes heavyweight 800mm firebowl, removable ash collector, and variable ventilation system
• Measures 30 x 30 x 20 inches; weighs 20 pounds

Grilltech FIR00011, Space Brazier 800, distributed by Bayou Classic Overview

Combining the modern barbeque with the traditional campfire. This will enable you to extend warm evenings long after the sun has set and your cooking is done. Constructed from top quality spun iron and steel, this unit is made durable and designed to last.

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*** Product Information and Prices Stored: Mar 17, 2010 08:41:05

Quick Cooking Using a Chicken Recipe As an Example!

I usually come home late from work. And I also love cooking my own dinner. Cooking to me is therapeutic, and I unwind by cooking. But, except on a weekend or a Sunday, I don't have the pleasure of cooking slowly. I am too hungry, and I usually have some personal work to attend to like blogging, and catching up news on by feed reader. So, my weekday cooking is usually quick, and when I say quick, It is really quick.

First thing I enter my home; I take off my jacket and shirt. I stash away whatever I come in with, and enter the kitchen right away. I either open a beer or pour me a class of orange juice.

And with that I start right away. I am fond of cooking, so it has kind of become habit, and I know what to do when I am cooking something.

My most common dish is chicken gravy/stew, and here is what I do. Even before taking out the chicken, I put the cooking pan on heat. I take out Onions and lay it on the cutting board. I pour Olive Oil into the pan. And I immediately turn my hand to the chopping board and chop the onion. Oil is hot by the time half the onion is cut.. I add it so as not over heat the oil. I add the second half soon after I have chopped them and give a quick stir.

I leave it at that and crush a few cloves of garlic and some ginger, add them, never giving a rest to my hands.

I take out the Chicken, quickly cut them into smaller pieces.. I use precut chicken.. Add the chicken, and give a quick stir..

Now I add salt and pepper, and stir again. I cover the pan, and start cutting up two tomatoes, and two large Potatoes cut in large chunks.

Open the pan; add the Tomatoes and the Potatoes. Give a quick stir. Add Two cups of water, or chicken stock if you have them. Add about a cup of red wine. Bring to a boil, and lower the heat. All this took about 20 minutes.

I go back and remove my shoes, and pants. I go and take shower..

When I come out, the potatoes are soft when I press with a spoon. Increase the heat to make the gravy thicker.

Garnish with Cilantro. Wasn't it quick?

The Great Grill Debate - Gas Versus Charcoal

The great American barbecue is a traditional way to bring family and friends together on a pleasant sunny afternoon but the sun isn't the only thing heating up these days! Over the years, there have been many heated debates about which types of grill cook meats better; natural gas or charcoal grills.

Die-hard grilling aficionados affirm that the flavor and process of cooking with charcoal grills can't be matched but with the majority of new grill purchases being gas models, there are obviously fans in that camp as well.

Tom Maley, Owner of Jack's BBQ on North Market, uses a gas based grill for his barbecue offerings. Jack's has been a Shreveport staple for more than thirty years. "When this restaurant first opened, we used to use a wood smoker. Over time, I found that we get a better result with a gas grill. In fact, charcoal can be drying to meat if left on the grill too long." Although reluctant to share any secret recipes or proprietary tips, he offers one word for keeping meat flavorful with a grass grill: marinade.

The case for gas or charcoal seems to be divided along three main points: convenience, cost and taste. Charcoal grills require quite a bit of afterwards clean up while gas grills require you to heat the grates and scrape with a wire brush. The ash residue left by the charcoal will have to be cleaned out and thrown away.

Sue Cobb with Cobb's BBQ made some transitions with their barbecue preparation as the demand required. "When we changed from a small rotisserie to a commercial sized pit, we went from charcoal to hickory wood. Hickory wood provides us with great flavor and burning capability." Cobb also advised that "you just don't want to cook over gas with no flavor" and offers the following tip: place wet hickory chips on the grill for added flavor.

Gas grills have push button starters for an instant fire; although you still have to heat it up. It will take at least 30 minutes to heat the charcoal to the required temperature. In addition, with a gas grill you can grill for longer periods of times without having to replenish the fuel. One disadvantage is if you run out of gas and don't have an extra tank, your grill cools quickly and you could sabotage your barbecue efforts.

The ability to raise and lower the heat with a gas grill gives you the option of controlling the temperature of the foods being grilled. You will never have to worry about the wind since the heating comes from below and they heat more evenly over the surface grates. With a charcoal grill, you do not have the ability to regulate the temperature and will have to rotate the food to find hot spots and then to cold spots for proper and thorough cooking.

For some, this little bit of extra work is acceptable in order to get that genuine barbecue flavor for their steaks on a grill, burgers or ribs that they swear natural gas grills just don't provide.

Shreveport resident Ronald Monsour prefers a gas charbroiler for his home cooking use. He does admit that a wood grill is best for long cooked meats such as brisket but if it's a steak or small meal, gas is his grill of choice. "We make an all purpose seasoning and homemade sauce that gives the meat distinct flavor. If you really want a good taste, marinade your meat overnight and throw the meat on an extremely hot grill. It seals in the flavor." Monsour also adds that tongs and spatulas are a better way to flip your meat to avoid penetrating the meat and losing the juices. "Be sure to let your meat sit 4-5 minutes after you take it off the grill so the juices can be reabsorbed," he adds.

When it comes to cost, the charcoal grill is much more inexpensive than a gas grill. The smaller models are great for someone with no backyard or limited grilling space.

Charcoal grills may not have the ease of natural gas grills when cooking a barbecue, but for serious barbecue connoisseurs, it's the ritual that counts. The primitive thrill of cooking outdoors will keep this debate heating up for years to come.

Chinese Cooking Technique: Deep Fry

There are usually 2 ways of deep frying in Chinese cooking:

Deep frying the ingredients directly
Deep frying the ingredients with batter

The latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively.

The sizes of the ingredient pieces should be uniform.

The dimensions, including the thickness of the pieces that you are frying should be as close as you can get them. Otherwise, some pieces will be overcooked, some will be undercooked, and even the colors will be different piece by piece.

Marinade the ingredients in the batter/paste

This will enhance the taste and the aroma of your cooking.

Maintain adequate oil temperature

The oil temperature require for each dish will vary depending on the ingredient types, sizes, batters, wraps, etc. For those not easily cooked through, they will require cooking twice (see below). For those easily cooked through, it can be done simply in high heat.

When deep frying, maintaining constant oil temperature is a must. Most idealy, the ingredients need to be put in together. If you are cooking large servings, then divide them up, but still put each divided servings in together to get the same taste and color. Once done, pick them up with a strainer to preserve the appearance.

Deep fry Twice on ingredients that are not easily fried

Some dishes like the ones that require chicken or fish rolled into balls are not easily cooked through when deep frying. So these will require deep frying them twice. The first time using medium heat until 70, 80% cooked. Take them out, crank up the heat to high, then deep fry them again to achieve the desired results.

Stainless Steel Cajun Charcoal Grill

Stainless Steel Cajun Charcoal Grill Review

Stainless Steel Cajun Charcoal Grill Overview

This grill features: all stainless construction, 468 square inch area, 26 x 18 one piece cooking grid, adjustable aluminum air vents, adjustable charcoal tray, and removable ash pan. PLEASE ALLOW 4-6 WEEKS FOR PRODUCTION OF GRILL, MADE UPON ORDERING!

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*** Product Information and Prices Stored: Mar 11, 2010 13:53:06

Arctic HMB-1760 Briefcase Bar-B-Que Grill

Arctic HMB-1760 Briefcase Bar-B-Que Grill Review

Arctic HMB-1760 Briefcase Bar-B-Que Grill Overview

Arctic HMB-1760 Meet the top of the line portable, table top barbeque grill. This grill, also known as "The Briefase," folds to become a slim briefcase style unit for easy transport to the beach, the park, or the neighbors house. Features: -Folds to a convenient briefcase size -Comes with a handy spatula and fork that clip to the inside of the lid for easy storage -3-position adjustable chrome plated cooking grid with removable handles -Charcoal fueled -Baked enamel finish -Fold away warming rack -POP carton -1 year limited warranty -Made in China -17.75" H x 17.5" W x 10.5" D About Arctic Products Arctic is dedicated to making the backyard more enjoyable and comfortable. As a manufacturer of outdoor fireplaces you will find Arctic offers an exciting array of affordable quality products for the backyard experience.

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*** Product Information and Prices Stored: Mar 10, 2010 11:27:36

Terracotta Clay Bakers Bakeware Care Guide

Many consumers have emailed me on the use and care of terracotta cookware. They have said: "OK, I purchased my clay bakeware, now what?"

Excellent question and I will try and help.

Before using your terracotta cookware for the first time, wash thoroughly with hot water. Do not us soaps.

Each time you use your clay bakeware, immerse both the top and base in cold water for about 15 minutes. Pour off excess water. After adding all the ingredients place your terracotta bakeware in the center of a COLD oven.

DO NOT ADD COLD LIQUIDS once the clay cookware is hot.

DO NOT PLACE your terracotta bakeware over on open flame or hot cooking plate.

Regular recipes can be converted for clay pot cooking by increasing the cooking temperature by 100F and deducting one-half hour of cooking time.

Terrcotta bakeware is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.

Take care not to shock by clay pot cookware by moving it from one extreme temperature to another.

Use pot holders or oven mitts to move your terrcotta bakeware when hot, and place it on a trivet, mat or folded dishtowel when moving it out of the oven.

Cleaning after use: use hot water only, and a stiff natural bristle or mylon brush, or a nylon scouring pad to clean your clay pot cookware after each use. DO NOT USE SOAPS. A little baking soda will cut any grease. Never use cold water when the terracotta bakeware is hot.

When not in use, keep your clay cookware in a place where the air circulates. Place lid upside down on top of base when storing, to allow air to circulate inside the bottom of the roaster.

Use one clay pot cookware for fish and a separate one for meats, to keep the flavors separate.

In summary:

Hand wash your terracotta bakeware in hot water with some baking soda and a nylon or natural bristle pad or brush.
Do not wash with soaps or detergents.
Always place your clay pot cookware in a COLD oven.
Take care to avoid extreme temperature changes, ie. placing it in a hot oven.
Never pour hot liquids into a cold clay pot cookware, or cold liquids into a hot terracotta bakeware.
Always pre-soak for 15 minutes.
Avoid open flame or hot plate.

Clay pot cooking saves time, reserves nutrients and vitamines, avoids excess fats in cooking.

Terracotta bakeware for healthy natural cooking.

One of the best holiday meals I have tasted recently was baked in a clay pot.

You can find terracotta bakeware and cookware here www.BigBargainMatrix.com

Weber One Touch Charcoal Grill - Green

Weber One Touch Charcoal Grill - Green Review

Weber One Touch Charcoal Grill - Green Feature

• Material: Heavy-gauge porcelain-enameled steel
• Size: 22.5-in.
• Origin: USA
• Warranty: Limited 10-year

Weber One Touch Charcoal Grill - Green Overview

Backyard barbecues haven't changed too much, but the grills have certainly improved, like this Weber One Touch Gold Grill in Blue. One-Touch cleaning system lets you move a single lever to sift ashes into the removable catch pan ??? no hassle and no mess! In addition, the lid and bowl are made of heavy-gauge porcelain-enameled steel, and hinged grills are triple nickel-plated. Legs are rust-resistant aluminum as is the high-capacity ash catcher. Handles are made of weather resistant nylon and are glass reinforced. Plus, each Weber One Touch Gold grill features crackproof all-weather wheels, so you can grill plenty of food in any corner of your yard. Check the Weber cookbook for some all-time favorite recipes. Please Note: Gift wrap is not available for this item.About Weber... In 1951, the first kettle-shaped grill was born. A year later, Weber barbecues dotted backyards across the country, and eventually the product line expanded to include top-of-the-line gas grills. Weber has incorporated quality features such as flavorizer bars, porcelain-enameled cooking grates and unique burner systems that have built on their reputation for quality. Their complete line now includes more than a dozen styles of grills, plus all the accessories you need to enjoy your grilling experience.

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*** Product Information and Prices Stored: Mar 07, 2010 20:57:06

Fluke FP FoodPro Plus Food Safety Thermometer Tester

This article talks about the features of a very handy instrument used in the food industry for measuring food temperature using infrared sensors.

Features:

1. No cross contamination: Since the Fluke FP FoodPro Plus can take an accurate temperature measurement with infrared sensors without touching the item, the risk of cross contamination goes way down. There is a fold out internal temperature gauge as well, but most of the time the use of this add on is unnecessary.

2. Speed of Measurement: The 'no contact' feature also makes this device quicker than traditional contact temperature gauges. It allows employees to make quick, yet accurate, assessments on the temperature status of their dishes, allowing a more efficient kitchen. The range of the probe is from -40 to 200 degrees Centigrade.

3. Easily Readable: HACCP check lights immediately indicate safe or unsafe temperatures with either green or red lights in a clear and easy to use fashion.

4. Easy to Use: Simply illuminate the area you need the temperature of, it's that simple. The FoodPro Plus combines a probe thermometer, integrated countdown timer, and an infrared surface temperature scanner for full inspections of food temperatures. It also monitors cooling and cooking intervals.

5. Hand Washable: No tricky washing necessary, just a simple hand wash that you could assign to any employee without worrying about them compromising the device.

The Fluke FP FoodPro Plus Food Safety Thermometer Tester is Useful for:

1. Receiving: Use the FoodPro Plus at the point of delivery to insure your items are coming in at acceptable temperatures. Its a quick verification process and recommended by your HACCP program.

2. Food Monitoring: Use the FoodPro Plus to monitor food as it's waiting to be used. Works great for both hot and cold food. A quick point of the FoodPro Plus can tell you if it's still good to use or not.

3. Daily Inspections: The FoodPro Plus is a quick and efficient way for you to monitor daily food lines and make sure every item is in compliance with food standards. Simple go down the line and get a quick temperature to make sure all food items are the temperature you expect them to be at. Keeping a log of this is also great for liability issues.

4. Monitoring Appliances: This is also a great way to make sure all of your major appliances are functioning as they are meant to. Your freezers, coolers, fryers, grills, and warmers as well as hot and cold storage units are what make your business run efficiently and this device is a great way of monitoring those appliances. It avoids inconsistent food service and costly spoilage.

Pellet Grills - For The Best In Outdoor Barbecues

For many when we talk about barbecuing it means hotdogs and hamburgers on the backyard grill. There's nothing wrong with this of course - I cook them often myself. But there is another type of barbecue. It is a type that many hardcore outdoor chefs prefer. For this group smoking meat is the only way to go. Now I have to say, I was a long time fan of the quick and easy. Go out turn on the gas and start cooking. But now I have come to realize that the slow cooking approach is by far what real barbecuing is all about.

Getting that real smoke taste is almost impossible with today's gas or electric grills. Sure they serve a very specific need, but they're not the choice if you want that rich outdoor smoke taste with your food. The very popular outdoor gas grills are fine for quickly preparing a variety of foods. And yes you can create some real gourmet dinners on an outdoor gas grill just like you can indoors. But if it is that real outdoor barbecue flavor that you're looking for, than you are going to need something else to get it done.

The smoker has been around for ages and come in all shapes and sizes. Many people equate a smoker to large ovens that are used to cook large amounts of meat at one time. This has been and still is a very popular use of the large smoker. But for the rest of us who to cook something less than a whole side of beef for 200 guests we need something else.

One of the best solutions I've found is the pellet grill. What's a pellet grill? It looks like your standard outdoor barbecue but in reality is quite different. First, it uses wood pellets for fuel - not gas or charcoal. I've even seen other pellet fuel available such as corn. You can use almost any kind of wood you want - hickory, mesquite, cherry etc. - to get that special smoked taste you're looking for. The other big difference is that the fire is kept in a firebox away from the food. This allows for slow cooking and lets the food absorb the smoke flavor. It is like convection cooking.

In many models the pellet fuel is loaded into a storage bin and automatically fed into the grill as required to keep the fire going. The results are unbelievable. You can cook any kind of meat, fish you can even bake with these grills. I've seen biscuits cooked that you wouldn't believe. This is truly a versatile outdoor barbecue.

Plus with these you never have to worry about running out of gas. If you're like me you have gotten half way through preparing a meal only to run out of gas before you're finished. These are also a lot cleaner burning than charcoal which means they're much easier to clean up after use.

If you want a really unique barbecuing experience you should look into the pellet grill. If it's time to replace an aging barbecue or grill, before you make your next purchase, take a look at a pellet grill. It will help turn you into a true outdoor chef.

Proper Refrigeration Techniques

The other day I learned this term known in the food technology world as the "chilling injury." To me, this term means too cold of weather causes physical damage, as is evidenced by my frostbitten toes from a cold winter's night last year. But that is another story. This type of "chilling injury" is actually a type of food damage caused when food is incorrectly stored in the fridge at a temperature that decreases the nutrient value, appearance, or quality of the food. Surprisingly, there are many foods that actually store better outside of the refrigerator. There are also foods that should be stored in cool environments but need to be tightly covered. Then there are the foods that should be frozen and then allowed to properly thaw in the fridge.

Have you ever cooked or eaten a potato that has been stored in the refrigerator? If you have, you may have noticed a sweeter taste to it. Potatoes are meant to be stored at a temperature of 42 deg F and the typical fridge is set at about 40 deg F. By storing potatoes in your fridge, you are actually causing the starches to break down into sweeter sugar molecules. This means that if you cut a refrigerated potato into slices and try to make fries, the sugar will cause your fries to turn black. Other foods that are better when not refrigerated include bananas, tomatoes that are not ripe, cucumbers, melons and oranges. Too cold of temperatures can actually speed the decay process for cucumbers and fresh green beans and cause brown pits in the cucumbers, melons and oranges. Other symptoms of chilling injury include surface and internal discoloration, uneven ripening or failure to ripen, and surface mold and decay.

As everyone knows, leftover cooked meals should also go into the refrigerator. But make sure to tightly cover them. Some foods, such as onions, fish and Chinese food have a known tendency for flavoring all the nearby foods. Transferring of strong odors is a big concern for many. Dairy is known for its ability to absorb the scents from its environment. So unless you want your milk to taste like orange chicken or sauteed onion, make sure to tightly cover that Chinese food. Or if you don't want your cheese to take on a salmon tint, be sure to wrap up that fillet. There are also some foods that should not be stored near each other. On many fridges, there are drawers labeled "produce." All of your produce should not be placed in this drawer. It is generally a bad idea to place citrus fruits and other fruits in the same drawer as well. If you store your apples and lemons in the same drawer, do not be surprised when bite into your apple and taste a little bit of a sour sensation.

In addition to not storing foods susceptible to the chilling injury in the fridge and tightly wrapping foods that have a high tendency for flavor transference, food should also be thawed correctly in the fridge. Thanksgiving is not very far away and it is important to remember that thawing the turkey the best way, in the refrigerator, is the surest way to promote a high quality, safe turkey, even though it takes the longest time out of all the thawing methods. Remember not to thaw your Thanksgiving turkey on the counter. According to Nutrition Food Science Professor Karin Allen, at Utah State University, "Room temperature thawing is a pretty slow method for thawing, so you may think it preserves the food's quality, but room temperature is the exact environment bacteria need to settle and reproduce. And this thawing method is absolutely unacceptable."

The refrigerator is a wonderful asset in today's society, if you ask me. We can keep the majority of our foods fresh by storing them in the fridge. It is a convenient method of storage and one of the safest for the majority of foods. And remember, nobody would like to sustain a "chilling injury," so get those potatoes out of your fridge today and do not make them endure another cold minute; I know I certainly would not want to!

Landmann QuadQue Smoker Charcoal Grill

Landmann QuadQue Smoker Charcoal Grill Review

Landmann QuadQue Smoker Charcoal Grill Overview

Attractive and proven unique shape has award winning results in food competitions. Unique shape channels heat and smoke around food. Over 1370 square inches of cooking space on six heavy-duty porcelain cooking grates. Large cooking and fire doors allow full unobstructed access for easy use. Adding water to the included stainless steel drip pan adds moisture to the cooking environment increasing moisture and flavor to any food. Large ash drawer for easy cleanup. Includes front spark guard when used as a fireplace. Large top vent for heat control. Other features include a meat hanger for cooking or smoking, stainless steel handles and temperature gauge.     We will bring your Charcoal Grill Inside! We won\'t leave it curbside like the other guys.

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*** Product Information and Prices Stored: Mar 02, 2010 20:44:09

The debate on gas from coal

It has always been a debate of coal compared to gas when cooking outdoors, even in a smoker or grill. I like the easy adjustment of the supply of gas. I find it much easier to obtain and maintain the ideal temperature, so I am a smoker, gas grill or gas.

There are many people that they like the taste, is by cooking with charcoal briquettes to say much better. I personally believe that this meat is due Drippings fall on coal. I achieved the same results with the addition of a grid of seconds using the gas burner on my grill and set a seasoned carbon ceramic tile on the grid. When to get cooking, the cooking juices from meat on the decline of ceramic tiles and smoke and heat back into the meat. I also fell into a hickory wood chips smoke flavor add. I believe that the steak next few hours.

If you are a fan of coal, how to get the> Coals easy and safe? It is never easy, the light saturated or briquettes in buying a little easier. It tastes applicants oil. Fluid of light that have no taste, but they do.

The quickest way I found the charcoal-lighting was an electric start. Looked like a plate with a portable 18-inch handle. Unfortunately, it seems no longer available.

Then I found the fireplace. This is a good way to start the fire. ThisDevice such as a large coffee can with no top or bottom, only a handful. Put the fire in the smoker. Put a little "break paper moistened with oil on the ground and fill it with tiles. Light with a match. Soon the fire lit up and tiles are distributed. Some fireplaces have a handle, not to publish the carbon and others. Take the chimney (Make sure to wear gloves) and spread over the tiles. Then add a little "more tiles.Make sure it is hot and you're ready to cook.

With gas, tap water and press the Start button. Wait until the unit warm and for cooking.

To wait for clean coal, coal to off or spray with the hose burns. Then clean up. Look for the Glut or suffocated and then dispose of the ashes.

With gas, turn the burner to close the door.