The act of Barbequing or Grilling has been around as long as humans. Cavemen quickly realized that food tasted good after it was cooked over an open fire. Barbequing has become a standard American tradition for families. The reasons as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but it also gives a family a reason to gather outdoors. Today, over 90% of families in the united states hold or attend barbeque at least once a year. About 70% of all of the barbeques are held on a gas grill.
Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hits the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface. This makes the gas grill one of the easiest, and fastest grills to use.
Gas grills come in all shapes and sizes, which makes then ideal for just about any type of barbequing party. Smaller gas grills give you the portability needed to plan barbeque parties away from home. Larger gas grills are handy and efficient for cooking larger amounts of food quickly, and without the mess of other types of grills.
So after deciding that you indeed are in the market for a barbeque grill, there are several factors that you must consider when you purchase your first gas grill.
Weight
Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you foresee camping trips, barbeques at the beach, or tailgate parties, you may want to consider getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills.
If your plans are move focused on home cooking, then larger grills should suit you fine.
Cooking Surfaces
Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.
Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.
Surface Area
Similar to weight, you should consider the amount of cooking surface area you will need, depending on the situations you will be in. If you will only be cooking for yourself or you and one other, you will want a gas grill with a smaller surface area, as it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area.
This surface area may also include different types of cooking surfaces. Look for the type that suits you best, or is interchangeable.
Cost
Gas grills are typically on the higher end of the cost scale, as they require more mechanical parts then other grills. You can expect to spend anywhere from $50 for a smaller grill up to $400+ for a large stationary grill.
You also have to remember that you must also purchase the gas for your grill. Propane can be purchased at your local grocery store, superstore, or from a dealer. Bottoms come in all sizes, including miniature versions for portable gas grills.
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Article Source:http://www.articlesbase.com/food-and-beverage-articles/gas-barbeque-grills-1297581.html
Filed under Grills and Smokers by on Oct 3rd, 2009. Comment. 
Sirloin refers to steak cut from the lower portion of beef ribs, continuing from the tenderloin, which is where we get prized steaks like filet mignon. Sirloin is a high quality cut, since the muscles are still doing a reasonable amount of work, giving it more flavor than other areas. The sirloin is divided into a number of different kinds of steak.
Out of these types, the top sirloin is the most prized. You are unlikely to get it unless you specifically look for it, since most sirloin steak is actually bottom sirloin. Less tender and much larger, this is more common and less expensive. The bottom sirloin is connected to the part of the animal called the sirloin tip roast. This is a good roast, but is often somewhat tough, so do not try to eat it as a steak.
Tri-tip steak is a strongly flavored part of the bottom sirloin, and is very lean, causing it to overcook if not paid proper attention. Sirloin pin bone steak is one that is cut from the front part of the sirloin. There is an oval pin bone inside that gives it its name. Sirloin flat bone steaks have flat back and hipbone pieces inside, as well.
Sirloin round bone steaks contain less bone than most other sirloin steaks, and are rather less fatty. Sirloin wedge bone steaks come from the rear of the sirloin, and contain a small wedge shaped bone. All these different types of sirloin steaks should be available at your local market.
Sirloin cuts tend to be lean, not as buttery and tender as higher end steaks, but with a deep rich flavor and lower price. They work well when prepared using dry heat, meaning that pan-frying, roasting, grilling, sautéing, broiling and similar methods are a good choice for cooking sirloin steak. Different parts of the sirloin will require different treatment, and sirloin steak cooking methods will depend on which part of the sirloin you are going to be cooking.
Make sure you buy only sirloin that is red and clear in color – that is the color that normally purplish beef becomes when air hits it. Make sure your sirloin is cold and tightly packaged, with a firm feeling to the meet and a reasonable sell by date. Make sure it is in the coldest part of the refrigerator for storage, and keep it only a few days. Fat can be trimmed before or after cooking.
Your steak will be finished to medium rare at an internal temperature of 145 degrees F, and will reach well done at 165. Turn the steak only with tongs, since a fork or knife will puncture the meat and cause loss of juices. Rest all steaks for five to ten minutes before you serve it.
You can broil steaks in a pan two to four inches from your heat source – it takes only eight to ten minutes. Grill steaks for six to eight minutes, lightly brushed with oil, or pan broil them on the stovetop for thirteen minutes to a quarter hour.
Want more great recipes and tips for making your sirloin the best steak you can? There is a simple way to get them. Just take a short trip to http://www.EasySteakMarinades.net and find all the information you need to make the most of your sirloin and how to make the cooking perfect steak and marinade every time.Article Source:http://www.articlesbase.com/food-and-beverage-articles/getting-the-most-out-of-sirloin-steak-cooking-methods-1266433.html
Filed under Techniques by on Oct 10th, 2009. Comment.
The time had come to light up the barbeque grill! There was only one small problem. With all the preparations he had made for the cookout, Frank had forgotten charcoal lighter! Not to be detoured by such a small detail, he entered the tool shed at the back of his yard and returned with a large can of gasoline.
Frank had built a gorgeous new backyard barbeque pit, whom, to the disgust of the brick masons, supervised every detail of the project. It was a beautiful fireplace style grill with the chimney just about head, high built of the same brick that covered his home.
Proud of owning the best looking barbeque pit in our neighborhood, Frank’s grill featured an arched flat black steel bonnet for enclosed cooking; with a warming tray built into the side of the brick pit to keep rare steaks from getting cold while others cooked longer. There was even a compartment built on the opposite side to house starter fluid for the charcoal.
After dumping a large amount of charcoal into the bed of the grill, he picked up the can of gasoline. By now the neighbors had begun to realize what Frank was about to do and began hollering at him to put down the gas can!
Several friends offered to run to their homes and get charcoal lighter fluid. No Way! Frank was determined to kick off this celebration with a big fire! He also guaranteed everyone that he knew what he was doing! He was enjoying the spotlight; being the center of attention!
He dumped the container of fuel over the charcoal and continued pouring even after the briquettes had been thoroughly drenched. Now came the moment of truth! He lit a match and with a melodramatic flair and tossed it onto the charcoal! Whoooomp!
Brick mortar is very porous and does not always bond perfectly to a surface without leaving a tiny crack in the joints between bricks. When gasoline fills that fissure, it will flow into the base of the structure, such as a barbeque pit.
Vapors from the gasoline that had flowed into the grill did what they do when they come in contact with a flame. The grill exploded! Bricks and mortar blasted into pieces and rained down from the sky onto all of us who had observed the big bang! No one was hurt because most of the crowd had run for cover when they saw what Frank was about to do.
He was slightly hurt by a fragment of brick skimming across the top of his head. Nothing serious, but his grill was destroyed! A few seconds before, it was a magnificent example of craftsmanship; something to be proud of and enjoy for years to come. Instantly it was just a pile of trash!
Although Frank has recovered from last year’s calamity, he has made plans to build an even bigger charcoal cooker than the last one. I doubt he will ever use gasoline to start a fire again!
Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at:
http://www.redfishbob.com
http://www.bluemarlinbob.com
Article Source:http://www.articlesbase.com/food-and-beverage-articles/dont-use-gasoline-to-light-up-the-barbeque-grill-1330160.html
Filed under Techniques by on Oct 12th, 2009. Comment.
