Grilling, or Barbecuing is a true Yank convention. Many Yankees are finding themselves with a griddle for the 1st time. Good experiences with your griddle will surely lead to using your griddle more and more.

Planning Ahead

grilling has been around since early cavemen worked out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbecue is what was on the menu that day. Grilling opens an entire array of kinds of foods available. The kind of foods you serve should largely rely on your crowd and the barbecue event in which you are celebrating. With the wide range of possibilities, you are bound to find at least a few items which will please your crowd.

Another potential issue when grilling is the weather. While you will not be in a position to guarantee that the weather stays nice your barbecue event, a certain amount of planning will help you to avoid the days in which grilling is just simply out of the picture. Watch the weather channel or check online for your weekly outlook. If rain or cold weather is likely on the day on which you were brooding about having your barbecue, it could be a good idea to hang around for a better forecast.

ensure that you prepare ahead for your barbecue. 12 to 24 hours before you plan on beginning the party, make sure to unfreeze, prepare, and marinate the meat you’ll be cooking. When you have the meat stored away, soaking up the marinate, then you have to start considering what types of side plates you will be having. If you want a completely custom barbecue, you may wish to stick with traditional sizes. Traditional barbecue sides include potatoes, potato salad, baked beans, and coleslaw.

Maintenance

You will need some common home goods available when it is time to
Clean your barbecue griddle.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

The first thing that should be done to your grill is a routine brushing. Using your brass wire grill brush ( or other brush acceptable to your kind of grill ) you need to brush off all of the surfaces. By typically brushing your barbecue griddle, you may prevent any kind of build-up. If build-up from food is left to long, it can become increasingly difficult to remove. Once you have cleaned the surfaces of your grill, then you may target its racks. The racks in your griddle are particularly crucial as this is where the food touches when it is cooking. You’ll have to use the wire brush to get rid of as much increase as possible. After you remove as much as practicable, start washing the racks with dish soap. If the racks are truly filthy, you could also need to use the steel wool pads. Be certain to completely rinse off all soap and residue before cooking on these racks again.

This process should be finished each and every time you cook on your barbecue grill. If these steps aren’t taken, you may find it harder to clean your grill, and may find that damage will occur.

The majority of issues that arise from barbecue griddles comes from lack of cleaning and maintenance. That implies if you notice something doesn’t seem quite right with your barbecue griddle, probabilities are it can be fixed with simply a george foreman grill and easy cleaning. Even if you clean it, and still find that it has issues, at least you saved yourself the potential embarrassment of taking it to a professional to find out all it needed was to be cleaned.

finally, one method of preventing Problems with your barbecue grill is safeguarding it from the outside. Covers are available for griddles in all styles and sizes, so possibilities are, you may find one that fits your grill. If you’ve a cover for your barbecue griddle, then all you will ever need to do is do the regular maintenance noted above.

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I know almost all BBQers or “slow smokers” reading this have done this before when cooking your favorite bbq recipes… your butts or briskets are not done yet, it’s about dinner time or competition turn in time and you start to panic. You either crank up the heat in your smoker or give up on the smoker altogether and commit a cardinal sin by throwing your meat in the oven. What kind of half way decent BBQer would use an oven!? This all starts out about 3/4 of the way through your cooking time. You are using some kind of meat thermometer to measure the internal temperature of your meat like any good BBQer would do. The internal temperature reaches 165 deg F and doesn’t seem to change. After banging on your thermometer and re-inserting it about 10 times, you start having crazy thoughts… is my meat thermometer broken? Is my fire not hot enough? Is my smoker not working right? Is it too cold outside? What’s wrong!?

Don’t worry! Calm down! The BBQ “plateau” is normal! Just take a deep breath, go get another cold beer and relax! Your temperature will seem like it’s stuck 165 deg or 170 deg. But after a couple of hours, it will slowly begin to move up. Sometimes it will shoot up quickly. Just keep an eye on it. Now you know one of the “secrets” to slow smoking brisket and butts. This happens with chicken and ribs too but nowhere near the same degree as the bigger cuts of meat. You know the barbecue plateau is coming, so be prepared for it and stick to your guns! Whatever you do, keep your smoker temperature steady and don’t use the oven or microwave!

Here’s two more tips that will help you finish by dinner time… give yourself enough time to start with. Brisket and butts cook in about 1 to 1.5 hours per pound. So… prepare for the longer cook time of 1.5 hours per pound. Add in 1 or two hours just to be safe. You can even cook it a day ahead of time. My brother-in-law swears his brisket tastes better and is more tender after it’s been sitting in the refrigerator for a day after cooking. The other secret tip is you can pull your meat off the smoker, wrap it in plastic wrap and then in tin foil and put it in a cooler (with no ice of course) to keep it warm until dinner time. It will actually continue to cook in the ice chest. Many competition BBQers will take their meat off early, wrap it, and finish the cooking in the ice chest. It will stay hot for many, many hours. Of course, always unwrap your hot meat and let it rest for half an hour to 1 hour before slicing or pulling.

Now you know not to panic when you get stuck on the barbecue “plateau”! For more great barbeque recipes, get “Competition BBQ Secrets” today!

Grab practical info about quick and easy recipes – your personal guide.

Easy and Tasty Kabobs- Dinner On A Stick!

Cookout season is just around the corner and everyone is anxiously awaiting the smoky aroma that wafts throughout the neighborhood when families fire up their barbeque grills.

Hamburgers, hot dogs, steaks and chicken – we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque lineup with some fun and delicious Easy and Tasty Kabobs?

Nothing is more convenient or festive than kabobs. You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you ‘stick it’, kabobs are a great choice for both family and entertaining.

Here’s a couple of delicious kabob recipes to try out this summer:

Easy and Tasty Steak and Veggie Kabobs:

½ cup dry white wine

1 clove garlic, crushed

½ tsp salt

½ c vegetable oil or olive oil

1 tsp Worcestershire sauce

2 tbsp chili sauce

1 tbsp vinegar

½ tsp dried whole oregano

½ tsp dried whole thyme

2 lbs boneless sirloin steak cut into 1 ½ inch pieces

½ lb fresh mushroom caps

2 large green peppers, cut into 1 ½ inch pieces

1 pint cherry tomatoes

4 small yellow squash, cut into 1 inch thick pieces

Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally.

Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade.

Serves 5.

Easy and Tasty Marinated Lamb Kabobs

2 lbs boneless lamb

1 onion, diced

1/3 c diced green pepper

1/2 c dry red wine

1/4 c olive oil

1/2 tsp pepper

1/4 tsp sage

1/8 tsp dry mustard

1/8 tsp dried whole oregano

Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator.

Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated.

Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade.

Serves 6.

Enjoy these Easy and Tasty Kabob Recipes

Backpacking Simple Food Ideas
Here are some very simple ideas for dehydrated and light-weight
foods.
1) Any packaged dinner mix from the grocery and packed in ziploc
baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc
There are tons of these things available today. If they call for milk,
then the boys can carry powdered milk in baggies. Margarine will
travel well, and since they will be working hard, the extra fat might be
desirable.
2) Instant oatmeal and instant grits and bagels are great for breakfast.
Again, powdered milk can be used with these. Get some of the new
Fantastic Foods hot cereal mixes–they are warm and filling.
3) Dehydrated vegetables and full meals can be found in camping
stores. Add dried peas to a box of mac & cheese, for instance
4) Try Ramen noodle soups, or any of those “soup in a cup”s (that can
be packaged in baggies so they take up less room).
5) Dehydrated bean flakes that mix up almost instantly with water are
available in HFS. Mix these with some cooked minute rice and put in a
tortilla. Yum! Flavor them with onion, garlic, cumin powders.
6) Cheese backpacks well. Again, the fat may not be so bad if they are
hiking all day. And if it’s cold, then the fat is almost necessary to
help them stay warm. (You need a lot more calories when it’s cold.)
Add a hunk to any soup, pasta, rice, or dehydrated veggies you’re
cooking.
7) Pasta, pasta, pasta. Top it with sauces made from the dry package
mixes. A lot of these are tasty. High in sodium and preservatives
sometimes, but for a couple of meals they won’t hurt you.
Instant mashed potatoes that can be mixed with the powdered milk
or water only. Make up an instant gravy to go top.
9) Dried fruit can be cooked in some water and put on top of a piece of
angel food cake for dessert. (Hey, the cake might get crushed a little,
but it is lightweight!) Add some cinnamon and Tang (in lieu of orange
juice)and you approximate a Cooking Light recipe.
10) The dry veggie burger mixes would make a great meal. Most of
them make up with water only and many are quite tasty.
11) Bulgar and couscous cook up in only a few minutes with boiling
water.