With barbecue season just around the corner it is always great to have a few helpful tips. Barbecues need to be fun, fancy, and simply irresistible for ever single person that attends.
When you host a barbecue it is very important to have a good menu, not just the plain old burgers and hot dogs. Make certain that you purchase good cuts of meat to have a good tasting meal. It would be a good idea to drop into your local butcher or maybe talk to the worker in the meat department of your local supermarket. You will need marinade, barbecue sauce, or seasoning blend, be sure that it something that you have used before so you know that you can trust it. Have some side dishes that you will offer with your barbecue, chips, baked beans, macaroni salad, grilled veggies, salad, just about anything will go. You guests may offer to bring along some food also.
You need the proper tools to have a good barbecue. If you have the right tools the chefs job will be a lot easier. Before you start up the grill you should be sure that you have everything that you need, to stop you from having to go back and fourth between kitchen and barbecue.
When you have barbecues you should have many drinks available because when there is a barbecue there usually hot weather and thirsty people. Lemonade, water, beer, soda, mixed drinks, are a few good drinks to offer. Your guest should offer to supply their own liquors or beer.
Try to have a laid back setting have your guest feel warm and welcome. Talk to your guests and be sure that you introduce anybody that doesn`t know everyone that is at the barbecue. After the barbecue clean up quickly, then take some time to mingle. When the evening is done be sure that you thank your guests for the good time and be sure to tell then you hope to do it again sometime.
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Filed under Techniques by on Dec 4th, 2009. Comment. 
Turkey is a tradition for Thanksgiving and other family festivities. What would your holiday table be without it? Just a spread of side dishes.
You can stuff your turkey, or not. You can bake it in the oven following the directions on the package. For something special this year, try smoking a turkey. Yes, you can smoke a whole turkey on a standard size grill. A little extra time and effort delivers a special taste sensation.
A turkey is a big bird. That usually means lots of people and lots of pressure. The turkey is the long lead item in almost any dinner, so start it first. Figure twenty minutes per pound cooking time in your meal planning. Once it’s started, you can move on to the rest of dinner, and just tend to the turkey once every half hour or so. Many turkeys come home from the grocery store frozen. Be sure yours is thoroughly defrosted before starting to cook it.
Smoke the bird on the grill, but monitor its temperature. If dinner is an hour away and the turkey doesn’t look like it will be ready, pop it in the oven at 350°F to finish cooking it. (I only had to do this one time—when it rained on the grill all afternoon.) You’ll get that great smoky flavor and aroma, and have it on your schedule.
1 turkey, defrosted if frozen
1/4 lb butter
1/4 cup white wine
garlic salt
black pepper
Soak two handfuls of wood chips or chunks in water. Apple, peach or mesquite work well with poultry. Prepare the grill for smoking.
Charcoal grill method
Smoking on a charcoal grill is traditional. It’s almost like smoking over a real wood fire. First, clean the grill. Light a charcoal pyramid with a six briquette by four briquette base.
While the fire is getting ready, lay the turkey breast side up on a board. Tuck the wing tips behind the neck. Melt the butter in a small saucepan. Stir in the wine, the garlic salt and the pepper. Set aside.
When the coals are ashed over, about half an hour, use a shovel or a trowel to move the coals into two fires: one along each side of the grill. Top each of the fires with a half dozen new briquettes. Don’t use the easy light kind. Place an aluminum foil drip pan full of water between the two fires. Add about a 1/2” of water to the drip pan.
Scatter the soaked chips or chunks over the fires, lay the turkey in the center of the grill. If the bird is small enough you will be able to turn it in the middle of cooking, lay the turkey breast side down. If it’s too big, lay it breast side up, and cover the breast with foil. Baste the bird with the olive oil/wine mixture, and close the grill cover.
Soak more wood chips or chunks. Baste and add chips every half hour. Chunks will last an hour or more. Halfway through cooking, turn the bird over or remove the foil. Cook until an instant-read thermometer shows a temperature of 165°F for the thighs. Remove from the grill and let rest fifteen minutes.
Gas grill method
You can smoke your turkey with a gas grill. First, clean the grill, and then preheat it on high.
While the fire is getting ready, lay the turkey breast side up on a board. Tuck the wing tips behind the neck. Melt the butter in a small saucepan. Stir in the wine, the garlic salt and the pepper. Set aside.
If using wood chips, make a smoker pouch. Wrap them in heavy-duty aluminum foil, and poke a few holes in the top. Place the pouch directly over one of the outer burners and wait for it to begin smoking. Turn the middle burner—if you have three—off. Turn the front burner—if you have two—off. Lower the remaining burners to medium.
If using wood chunks, place the chunks directly on one of the outer burners and wait for it to begin smoking. Turn the middle burner—if you have three—off. Turn the front burner—if you have two—off. Lower the remaining burners to medium.
Place an aluminum foil drip pan under the area where you will cook the chicken. Add about a 1/2” of water.
Lay the turkey in the center not over one of the burners that are on. Scatter the soaked chips or chunks over the fires, lay the turkey in the center of the grill. If the bird is small enough you will be able to turn it in the middle of cooking, lay the turkey breast side down. If it’s too big, lay it breast side up, and cover the breast with foil. Baste the bird with the olive oil/wine mixture, and close the grill cover.
Soak more wood chips or chunks. Baste every half hour. Renew the smoker pouch or the chips when the smoke dies down. Halfway through cooking, turn the bird over or remove the foil. Cook until an instant-read thermometer shows a temperature of 165°F for the thighs. Remove from the grill and let rest fifteen minutes.
Woodrow Wilson is a Caltech PhD chemist who brings his creativity from the laboratory into the kitchen. He has created original recipes simple enough they are a joy to cook and tasty enough they are a joy to serve.
He is a research scientist, an author, a Toastmaster, a husband, a father, and a grandfather. Visit http://www.woodrow-wilson.com to learn more. As a special bonus, you’ll discover new recipes posted there every month or so.
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Filed under Recipe, Techniques by on Nov 5th, 2009. Comment.
B.B.Q.s are popular for events such as the 4th of July, birthday parties, receptions, and going away parties. Whatever why you have decided to plan a barbeque party, the memories which will come from it are sure to stick with your visitors for many years ahead, provided that you plan ahead. Planning the perfect BBQ party isn’t tricky, as long as you follow some easy steps.
First, no barbeque would be perfect without guests. Plan beforehand, checking with your potential guest for scheduling conflicts and issues. Finding a time and date that’s suitable for everybody shouldn’t be to far as long as you everybody enough complicated notice. Remember that not everybody will be able to come, regardless of how much notice you give them, so do not get deterred if you don’t get as many RSVPs as your originally hoped for.
Be sure to check the weather for that sort of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You can’t predict things like rain and thunderstorms before time, but you can ensure that you hold you barbeque in the time of year that will be pleasant to your visitors.
It is usually safe to go with pork, sausage, burgers, and chicken.
Traditional barbeque sides include potatoes, potato salad, baked beans, and coleslaw. These foods are sometimes severed at BBQs because they’re straightforward to prepare and store until the event occurs. You may wish to cook other items, but any barbeque is complete with just the things listed above.
The most simple approach to side plates is chips and dip.
You may also consider buying decorations that can be stored and reused at a different time,eg reusable tablecloths and Tiki torches.
Store the beef stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can beforehand.
It should only take you one or two hours at most to prepare the area in which you’ll be having the party, but the reactions from your guest will most likely appear as if you have been planning this for weeks. Try to have the griddle already going by time the guests get there as well, as the smell coming from the griddle is sure to get everybody in the mood.
It’s true, a barbecue can be the funnest party you’ve had all year.
The author Is an avid internet user and currently runs a number of video based website built with Video Blizzard, a software platform that creates instant video websites. http://heroapps.com
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Filed under Techniques by on Jul 29th, 2009. Comment.
