Grill TipsGrills, Barbecues & Food

With a great number of city people living in condos, with no possibility to grill outside, Raichlen’s latest book, “Indoor! Grilling” covers a topic of large interest, especially that grilling is a tradition in America, some sort of a national custom. So, this theme surely relieves a lot of frustration for the part of audience that had been previously left out!

Steven Raichlen is a cooking teacher, lecturer, author, journalist and TV host. He founded the Carribean cooking school Cooking in Paradise. Raichlen’s TV show, Barbecue University debuted in 2003 on public television. The same year he was named the “cooking teacher of the year” by Bon Appetit magazine.

Participating in a “barbecue battle” on Japanese television and defeating Iron Chef Roksbura Michiba attracted him nicknames such as the “Michael Jordan of Barbecue”, as Howard Stern called him or, like Oprah put it, the “Gladiator of Grilling”.

Raichlen published over 25 books of which best-sellers such as Barbecue Bible Sauces, Rubs, and Marinades, Beer Can Chicken, Healthy Latin Cooking, Miami Spice, Big Flavor Cookbook and the famous first and foremost book on grilling, The Barbecue Bible, that appeared in 1998. It was the first guide on grilling, a study of barbecuing around the world and a course on live fire cooking techniques. His writing won 3 IACP awards and 4 James Beard Awards and was translated into ten different languages.

To write “Indoor! Grilling” Raichlen intensively studied these appliances and the technique to cook using them. Although the public of this category is familiarized with the many types of indoor grills, Raichlen treated them in a detailed manner, starting from the very beginning, from contact grill, grill pan, built-in grill to free-standing grill and fireplace grill. And to do this, he largely improved his knowledge about how indoor grills actually work. He tested the 270 recipes in the book on each type of grill.

What really takes grilling steps further is what the experimenting Raichlen does with sandwiches, vegetables and desserts in the recipes section.

About the Author

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills.

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; lauracio@gmail.com

Written By: Laura Ciocan

weber barbecues reviews

When he entered the cooking appliance market, George Foreman ended up delivering a knockout punch in terms of sales. A number of people whether they’re seasoned chefs or novice cooks rave about the George Foreman grill. Still, you may be wondering whats so special about this popular product.

Some consumers say the Foreman grill is the best as seen on TV product ever produced. In large measure, this is because the meat cooked on this machine is spectacular in taste. As one fan put it, Words cannot describe how good (it is) The grill is also particularly effective at draining fat from meat. There seems to be little doubt that the Foreman grill cuts the fat from food. In addition, the grill is quite easy to clean you simply wipe the surface with a soft cloth or sponge dipped in water, then place the drip tray in the dishwasher.

Cooks say the smaller version of Foremans Lean Mean Fat-Reducing Grilling Machine is terrific for preparing fast, low-fat meals particularly for couples or single people. The double-sided grilling surface can heat in less than five minutes, which makes the grill convenient for todays busy lifestyles. The grills high grooves permit fat to run off as the meat cooks. A plastic, grooved spatula can scrape off bits of fat that tend to get stuck to the surface of the grill.

However, the George Foreman is not just for hamburgers and chicken. You can also use it for cooking vegetables and tofu dogs. Since the grill is double-sided, the food cooks twice as fast. In addition, the grill creates little smoke, so its environmentally-friendly as well.

Nutritionists say that the George Foreman also offers significant health benefits. By eliminating the customary pool of grease, the grill produces lean meat that is much more nutritious. As a result, the George Foreman offers a way to create heart-healthy meals.

Because of the speed with which the grill cooks, you’ll end up spending less time in the kitchen. That means you can devote more time to your family and friends. And isn’t that what entertaining should really be about?

About the Author:

Doug Mahopac specializes in grills and indoor grills

Written By: Doug Mahopac

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don’t. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn’t burn. Vegetables and fruits can also be grilled, as they don’t need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn’t get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I’ve seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughout the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It’s great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

About the Author

Tim Sousa is the webmaster of http://www.classy-cooking.com>Classy Cooking, an online library of delicous food recipes.

Written By: Tim Sousa