Grill TipsGrills, Barbecues & Food

The proof of the pudding, so to speak, is the warranty coverage. Generally, the better the burner, the better the warranty.

If this statement is true, then the grill company is willing to stand behind their burners to the point where they will replace their burners for whatever reason for as long as you own the grill, right?

You would assume so, wouldn’t you?

So why would a company then limit the conditions where this would be true? There are several valid reasons, among them hostile environment, misuse and abuse.

A hostile environment is a situation where the burner is subjected to forces not within the design intentions, like grilling on the planet Venus, or under water, or inside a burning garage, or something like that. It’s an out for the company, especially when you push the envelope. Actually, it is most commonly defined as a grill installed next to a swimming pool; the chlorine in the water has a tendency to do nasty things to grills.

Misuse would be using the grill in a way that is not specified by the manufacturer as “proper,” like using the rotisserie at the same time that you have the lower burner grilling a steak. Another way is to grill while the grill is not level. Or another way would be to use the grill when it is dirty.

Abuse is generally an extreme thing, but some people will actually abuse their grill when it doesn’t work right. Then they try to get recompense from the manufacturer, retailer, or both, for the harm the abuse creates. Most of the time, it is because the owner doesn’t take the time to read the owner’s manual. But, just like what you see on “CSI,” they can tell if you have tried to adjust the fuel mixture with a sledge hammer rather than a small screwdriver.

These are all valid reasons not to cover a product. Consumers can — and will — come up with the craziest of situations where the grill will fail, and it’s the manufacturer’s fault that they didn’t consider the possible failure for the given condition.

That’s the primary reason that they will not cover malfunction of the grill when it has been installed in Timmy’s treehouse, even though it has been leveled properly, cleaned thoroughly and consistently, and generally cared for like a member of the family: they are not willing to pay for your car after the grill caught the tree on fire, which caught the house on fire, which caught the tree in the front yard on fire, which collapsed on your car in the street — 50 yards

Here’s the deal: the more limitations placed on the warranty, the less faith the manufacturer has in the burner, or the less money they are willing to part with if the burner were to fail. To cover themselves, the company will write in exceptions to what they will not honor; the idea that a “more defined” warranty is a better warranty is false: the “more defined” the warranty, the less that company is willing to cover.

To demonstrate this, the DCS and Star burners are virtually identical; the only difference is the feeder tube, which is ramped up into the burner tube on the DCS and straight in to the burner tube on the Star. You would think that they would carry a similar warranty, but they do not: Star warrants their burner for burn-through, and DCS does not!

Guess who has the more verbiage in their warranty? Yup. DCS. What’s the difference? More exclusions.

Let’s take a look at the warranties for the burners we have tested so far:

Fire Magic: Warranted for as long as you own your Fire Magic grill; includes burn-through; “limited to personal, family or household use only”; non-transferrable.

Lynx: Lynx’s warranty states: “The solid brass grill burners are warranted to be free from defects in material, workmanship and structural integrity when subjected to normal domestic use and service for the lifetime of the original purchaser.” Includes burn-through; no replacement burners are available for purchase, notably.

Alfresco: “Lifetime warranty to the original purchaser, covers the main grill burners. This does not apply if the unit was subject to other than normal household use… …Alfresco Gourmet Grills will NOT cover… …damage resulting from accident, alteration, misuse, abuse…”

The special section on “Orifice Cleaning” states: “Use a needle to clear any debris. Be extremely careful not to enlarge the hole or break off the needle.” Another section of the warranty states: “Clean appliance after each use, and check for blockages, especially at the burner orifices…”

DCS: “Lifetime warranty on all stainless steel components, including stainless steel grill burners…” and: “For proper lighting and performance of the burners keep the ports clean.” The DCS warranty does not cover burn-through.

Conclusions:

Cast burners consistently outperform sheet metal burners.

A better warranty is NOT more defined, but less defined.

Look for a warranty that covers burn-through. This would mean that Lynx, Fire Magic and Star are the best-warranted burners on the market.

About The Author

Will Kessel is a contributing author for GasGrillsNow.com. Gas Grills Now has a large selection of charcoal, electric and gas grills from the top name brands at low wholesale prices with free shipping. Click on our link or call toll free 1-877-669-4669 anytime.

Written By: Will Kessel

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don’t need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling of their product. However most people don’t understand the relevance of BTUs to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTUs is best in order to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.

About The Author:
For more great gas grill related articles and resources check out http://gasgrills.dinningstyle.com

Written By: Paul Graham

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Its summer and we all love to grill. Lots of us grill in the winter as well, thats how much we love it. Now we hear cancer researchers are snooping around our love affair with grilling foods. If you are like most of us, when you hear the word cancer your ears perk up. So are grilling those beloved hamburgers and hotdogs a threat to your health?

From what I understand, cancer researchers have found that grilling red meat, poultry, and fish causes the formation of carcinogenic compounds called HCAs (heterocyclic amine). And, when fat from our grilling cuisine drips onto hot coals, another group of cancer-causing substances is formed. These are PAHs (polycyclic aromatic hydrocarbon) which are deposited onto the food through the smoke and flames.

The good news is, that researchers actually strongly disagree whether or not eating grilled foods actually pose a significant health risk. HCAs have been linked to increased risk of cancers of the breast, colon, stomach, and prostrate, however, most of the evidence is based only on animal studies not humans.

So what should we do when the experts dont agree? Maybe it makes the most sense to take some extra precautions when grilling rather than to give up one of the greatest gifts of summer. There are a few things we can do to minimize our exposure to carcinogens. The most effective way would be to marinate foods before grilling. Even brief marinating helps. In some studies, marinades have been found to reduce the amount of HCAs formed by as much as 92 to 99 percent. Marinades may act as a barrier keeping flames from directly touching the meat. The ingredients within the marinade may also offer protection. Lots of marinades contain vitamin C, vitamin E and naturally-occurring compounds in herbs and spices that have cancer-fighting properties.

Some other ways to limit the formation of carcinogens would be to try grilling foods that pose less risk. Try foods like vegetables, fruits, veggie burgers, tofu, quesadillas and even pizza. You could also precook meat, poultry, and fish in an oven or microwave and then grill just for flavor. Chopping foods up into small pieces or making kebabs speeds up the cooking process so that the food spends less time on the grill. Also cooking food at a lower temperature by raising the grill rack a few inches might be helpful. New research suggests that flipping foods once per minute speeds up the cooking process, keeps meat from burning, and still effectively kills bacteria. If you punch holes in foil to either wrap food or cover the grill food will drain but will inhibit contact with the flame. Be sure to trim fat, which can drip into flames and cause flare-ups. Before eating, remove all charred or burnt pieces.

So while the researchers are busy researching, lets enjoy our summer and grill using precautions. It just wouldnt be right to have to give up grilling. Here are some formulas to make a quick marinade adding flavors of your choice. Makes 4 servings.

1 tsp to 1 Tbsp oil
liquid, like vinegar or juice
1 tsp dried herbs or 1 Tbsp fresh chopped
1-2 cloves crushed garlic

Asian: Sesame oil, rice vinegar, ginger, garlic
Italian: olive oil, red wine vinegar, ginger, garlic
Southwest: oil, lime and orange juice, chile powder, garlic

Remember you want vitamin C, vitamin E and the naturally-occurring compounds in herbs and spices that have those cancer-fighting properties. Also keep in mind that enzymes are present naturally in raw foods that we eat. When we cook food we often destroy these enzymes. Enzymes break down food into basic components so that the body can absorb nutrients necessary for building cells, tissues, and organs. Thats why it is so important to provide the body with vital enzymes.

Happy Grilling!

About the Author

Sources: American Institute for Cancer Research, Cell Tech International

Melinda Kempenich is the mother of three children and the wife of a State Representative from the great State of North Dakota. Her summers are often filled with many outdoor activities and great grilling affairs. If you would like to receive free The Importance of Enzymes Booklet please check out her website: Health So Serene at http://www.healthsoserene.info to request a copy, or e-mail her at mybabies58623@yahoo.com, shed love to hear from you! You are also welcome to send your request to her at: Melinda Kempenich, 9005 151ST Ave SW, Bowman, ND 58623

Written By: Melinda Kempenich

Great, easy ideas for healthy grilling options!
Summer is a great time to break out the barbecue grill and lighten up your diet! Grilling season doesn’t have to only mean hamburgers, bratwurst, and steaks. There are many great choices for the grill that will keep you in great shape for all those fun summer activities. Rather than fatty hunks of meat or sausages, try grilling:

– Chicken breast

– Turkey breast or tenderloin

– Ground turkey, chicken or lean hamburger (add great seasonings)

– Veggie/grain/soy burgers

– Vegetables

– Turkey hot dogs or sausages/brats

– Light smoked sausage or turkey polska kielbasa

– Fish (salmon, swordfish, shrimp, catfish, trout, red snapper, tuna, etc)

– Or, if you choose beef, select a high-quality but small portion

Marinades are easy to make and allow you to use some creativity in your cooking! If you’re making your own marinade, plan on about a half cup per pound of meat. There are usually 3-4 components to a marinade. You’ll definitely need an acid such as citrus juices, vinegars, or wine. This acid will serve to break down the protein tissues in the meat, which serves to tenderize. For flavor, you also need to include some oil (canola, olive, sesame, or other) and seasonings (salt and pepper, dried or fresh herbs, soy sauce, worcestershire sauce, ketchup, mustards, garlic, gingerroot, onion, chili peppers, etc). You also might want to add a sugary ingredient like honey, jam, or molasses to add a touch of sweetness and caramelization to your grilled food. About a quarter to a third of the marinade should be the acid, a few tablespoons should be oil, about a tablespoon of your sugar ingredient, and seasonings can really be however much you’d like.

Make sure to always marinate in the refrigerator. Large ziploc bags are great for marinating. Otherwise, use a shallow glass or plastic container. Avoid metal which will react with the acid in the marinade. The longer you marinate, it will also cut down a little bit on cooking times. Depending on what you’re marinating, the times will vary. Here are some general rules to follow:

– Large cuts of meat (over 4 pounds) – 8 hours to overnight

– Smaller cuts of meat – 1/2 to 3 hours

– Whole fish – 3 hours to overnight

– Fillets of fish (depending on size) – 1 hour to overnight

– Fruits and vegetables – 1 to 3 hours

Don’t use leftover marinade for basting or as a sauce, unless you first boil it for 5 minutes to kill any bacteria. To prevent food from sticking to the grill, lightly coat your grilling surface with a small amount of cooking oil or spray. Some companies now make nonstick sprays specifically for the grill.

To ensure proper doneness, it helps to keep a meat thermometer handy at the grill. Here are temperature guidelines for different types of meat.

1. Poultry: 165-170 degrees F

2. Fish: 130-135 degrees F (fish will begin to flake and turn opaque)

3. Beef, lamb, pork:

Rare – 140 degrees F, red center. Fine for steaks and lamb. Pork should not be eaten rare.

Medium rare – 145-150 degrees F. Red center. Medium rare is fine for all beef.

Medium – 155-160 degrees F. Pink center. Medium is good for pork, beef and lamb. Hamburgers should be cooked to 160 degrees.

Medium well – 165 degrees F. Light gray warm center. Pork will be all white at the center.

Well done – 170-180 degrees F. Hot gray center; no pink.

With these ideas and guidelines, you will easily be able to put together dozens of delicious and healthy grilled meals this summer – or whenever you feel like using your grill. Whether you’re craving Italian, Tex-Mex, Asian, or plain old American – you can create a wonderful taste on your grill.

About the Author

Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people. She’s also the author of the Healthy Express Cookbook: 101 Fresh, Light & Quick Dinners (http://www.health-e-meals.com/ebook.html). Visit her website (http://www.health-e-meals.com/DOTD.html) to sign up for her FREE electronic newsletter, ‘Dinners on the Double’ – offering a quick and healthy, no-recipe dinner idea and more each week. Erin can be reached via email at erin@health-e-meals.com.

Written By: Erin Rogers

‘I like grils’
‘Don’t you mean girls?’
‘And just what’s wrong with us grils?’

Well, it doesn’t really matter much what you call it, it’s a simple device for applying heat to food. I’m going to call it a grill, because it takes less time to type.

While grills come in all kinds of shapes and sizes, there are really only two types.

One is a rack which is exposed to fierce heat, and you can include the barbecue in this, and the other is basically two metal plates which are in contact with the food during the cooking time.

There has been a great upsurge in sales recently of the second type, thanks to some very acute marketing, much of it fronted by a former professional boxer. The main sales pitch has been that using a particular type of grill gets rid of the fat from food.

Let’s put that to bed right now. All grills cause the fat to run out of whatever it is you’re cooking. Just ask anyone who has had to deal with a flare up in a barbecue, or clean the tray of a conventional grill.

You might also like to consider that the boxer concerned was a heavyweight!

The point is that fat runs out of fatty foods. It does that under the grill, or in a frying pan and even in the oven. The idea that it becomes more healthy to eat just because you use a particular type of grill is a nonsense.

Which type you use depends on the result that you want. The results you get from a barbecue when cooking steak, for example, will be different from those achieved under an open grill, and different again to those produced by the metal plate type.

In other words, feel free to use which ever method you like, but don’t get caught up in the marketing ploy that one is more healthy than the other.

You need heat

The single biggest mistake made by inexperienced cooks is that they do not get the grill hot enough.

It doesn’t much matter what type of food you are cooking, under the grill it needs to be cooked quickly or it will dry out. This applies equally well to delicate foods such as fish as it does to sausages and bacon.

So the first thing to do is to get the grill has hot as possible. Yes, that’s right, up to the maximum.

Don’t be afraid of this. You can always adjust your cooking temperature downwards if you feel it is necessary, either by using the controls on your cooking device, or (and this is a much better way) moving the food further away from the heat source.

You would want to do this, for example, if you were cooking a chicken breast and you wanted to ensure that it cooked all the way through. You might start off close to the heat in order to inject some color and flavor; then move the breast further away to maintain its temperature, when it will virtually cook itself.

Personally I would rarely cook chicken in this way. My preference would be to start the process in a dry pan on top of the stove, and then finish it off in a medium oven.

I treat most foods that would normally be grilled like this, apart from steak which I only ever cook over (or under) a very fierce heat.

Don’t be afraid of this. Buy your steaks at least 1 inch thick and cook them rapidly and evenly, without disturbing them (apart from turning them once) until they are done to your liking.

This applies just as much to steaks of fish as it does to prime beef. The only difference is that you need to wipe some oil over the fish (or marinade it) before exposing it to the inferno you have prepared for it, or it may burn before it’s cooked.

You don’t need to do that with red meat, although of course you can if you want to.

And that’s pretty much all I have to say on the subject of grilling. I think you will find that’s all that needs to be said. It’s a simple way to cook, it’s very effective, but as we have seen it has its limitations.

The best advice I can give you is, don’t get caught up in all the hype and don’t spend your money unnecessarily. The grill on your cooker is probably all you will ever need, apart from your barbecue if you have one.

A note on the Barbie

The type of barbecue you use is so much a question of personal choice, that I am reluctant to say too much about it.

The earliest form was simply a metal plate suspended over an open fire. In fact, you will find plenty of these in backyards all over Australia. We even have them in some of our rest areas on the highways.

But for all practical purposes, by far the best in my view is one that is fuelled by charcoal, and the king of these is probably the kettle type as made by Weber .

The point is that it can be used as a conventional grill, or as a field oven and it produces terrific results with a variety of foods thanks to its versatility. I have even baked cakes in mine!

Whatever you do decide on – and there are chrome monsters costing squillions which do everything bar the washing up – make sure you buy one with a hood.

Meat roasted in a barbecue has a flavor all its own and it’s so simple to do that it would be a shame for you to miss out on such a treat.

You can always improvise, of course. I have a little pot-bellied, cast-iron grill that I picked up for next to nothing in a garage sale, and I have successfully roasted meat on it using the lid off a wok as a cover.

Do something like that and you really feel as if you’re getting into the pioneering spirit!

About the author:

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://www.thecoolcook.comcontains a wealth of information, hints, tips and recipes for busy home cooks.

Written By: Michael Sheridan

Copyright Tingira Publishing 2004
All Rights Reserved

There is nothing that says summer like grillin’ and chillin’ at the backyard BBQ. Steaks, chicken, ribs or burgers, they all seem to taste better when cooked on the grill. But as good as they taste now, there are a number of “tips” that can help you make the most of your summer grill

Jack Daniel’s has long been a part of BBQing in the US, sponsoring a number of BBQ contests and being a key ingredient in some of the best BBQ sauces. We’ve assembled a few of the tips that have helped past winners of those competitions, and have listed them here for you:

Start with a clean grill. Although that salmon you prepared last night was the best ever, it probably won’t enhance the taste of the hamburgers you’re having today. Scrub the grill with a wire brush and abrasive pad to remove all remnants of your past successes. You’re about to create a new masterpiece!

Oil the grill with a good vegetable or olive oil. You’ve paid good money for the food you’re about to cook. Let’s not leave part of it stuck to the grill!

Pre-heat the grill on high for at least 10 – 15 minutes, or light the charcoal about 20 – 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.

Place a foil pie plate half-filled with extra marinade mixed with water on the searing surface (flavourizer bars, lava rocks, etc) directly under the part of the grill where the meat will be. Used with thicker cuts of meat, this will help to add flavour and keep the meat juicy.

Season the food lightly before placing it on the grill. Food has wonderful natural flavour that BBQing enhances. If you like a bit of spice, try a dry rub or a marinade (which will also help to tenderize less expensive cuts of meat).

After quickly searing the meat on both sides, reduce the heat to medium (raise the rack if using charcoal) and close the grill cover. Resist the temptation to open the grill cover more than just twice moreonce to turn the meat, and then for the final five minutes. Doing this will make the food wonderfully tender.

Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.

This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

Jack’s Secret Weapon All-Purpose BBQ Glaze

1/2 cup Jack Daniel’s Tennessee Whiskey
1/2 cup soy sauce
1/2 cup ketchup
1 cup brown sugar
1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups.

Visit the Jack Daniel’s website at www.jackdaniels.com, to find lots of good ideas to help with your Summer Grill.

About The Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

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Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to everything done. You know, you have to mow the grass, weed the garden and if you’re lucky harvest a bounty of fresh produce from your own little truck farm. Now you expect me to cook supper too? It’s time to tell you my secret and go hunting for my favorite “yard bird”, Capt’n Salsa’s Grill Roasted Yard Bird, to be exact.

Yes.

Delicious golden brown moist and tender some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don’t let the hunting phrase concern you. The extent of hunting chicken for me is looking for a big plump 3 to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers…

“Come on, Capt’n Salsa, quit beating around the bushes and just give us the recipe!”

Oh, Okay.

Capt’n Salsa’s Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that’s the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine.

Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the “indirect heat” method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both burners, then turn one of them totally off, yes, off and the other burner turn it all the way down to low.

I’m getting a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don’t forget the body cavity.

Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it “overflows.” Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 hours to cook the chicken, nice and slow. Don’t worry after a couple of times you will have it “down to a science” and know what works best for you.

Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 hours without even looking at the birds…well, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solution…Now, close that lid and get back to work…ggg.

You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done – a beautiful golden brown, moist and tender every time.

Easy huh?

Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt’n Salsa’s Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes.

Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks.

Imagine. Mowing the grass and cooking supper all at the same time…Enjoy!

About the Author

Capt’n Salsa provides an outstanding collection of free homemade salsa recipes at his web site, Great Salsa. Submit your favorite salsa recipe for publication at: http://www.great-salsa.com/submit_your_favorite_recipe.html

Written By: Capt’n Salsa

The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you’d like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It’s not only possible, it is rather simple. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you need to prepare the rest of your dinner in less time.

When you are ready to buy your turkey, the first thing to consider is the size of your grill. You don’t want a bird that is so enormous that it can’t fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn’t possible, don’t worry, you can still grill your turkey. You’ll need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the grill.

Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can’t really “flip” a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.

You get the smoky flavor by using wood chips. If you haven’t used wood chips before, they’re easy to use. You soak them in water so that as they dry out from the heat of the grill, they’ll release a flavored smoke that infuses the turkey. You can purchase a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner.

Next, close the lid fully if possible. If not possible, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. However, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.

The time required to cook the turkey will vary depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can’t, you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.

As with any method of cooking poultry, it’s important to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you don’t have one, then you’ll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color, then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or possibly adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be afraid to experiment – enjoy the new twist you’re putting on an old family tradition.

About the author:

Mike Wolderbaum reviews natura l gas grills models and brands at http://www.Natural-Gas- Grills.info where you can learn how natural gas grills work, tips and tricks on using the grills and how to shop for grills and accessories.

Written By: Mike Wolderbaum

Using a tandoori paste from a jar makes this spicy chicken dish fast and easy. Marinate the meat at the cottage in the morning, or combine the chicken and marinade and marinate overnight in the refrigerator before leaving for the cottage the next day. This marinade is also lovely for grilled lamb chops. You can make the raita at home and bring it along in the cooler.

Ingredients

2 lbs boneless, skinless chicken breasts, 1 kg – cut into lengthwise strips
2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL
1/4 cup plain yogurt 50 mL
olive oil

RAITA:

1/2 large English cucumber, finely chopped
2 large Roma tomatoes, seeded and finely chopped
1/2 tsp salt 2 mL
1 cup plain yogurt, strained 250 mL
2 tbsp chopped cilantro 25 mL
1/4 tsp roasted cumin 1 mL
1 pepper

Procedure

Marinate chicken in a combination of tandoori paste and yogurt for several hours or overnight in refrigerator.
Thread chicken accordion fashion on bamboo skewers that have been soaked in hot water for 30 minutes. Discard marinade. Preheat barbecue grill to 550 F. After pre-heating grill, adjust all burners to medium heat. Lightly brush each piece of chicken with olive oil then grill over direct medium heat for 8-10 minutes, just until chicken is cooked through.
To make raita, seed and finely chop the cucumber and tomato paste. Salt the vegetables and let stand for 30 minutes to remove some of the excess moisture. Line a mesh strainer with a coffee filter, set it over a bowl and drain the yogurt over the coffee filter and bowl in the refrigerator for 1-2 hours. Discard liquid and place the yogurt in a bowl. Drain the vegetables and add to the yogurt. Stir in the chopped cilantro and roasted cumin. Season with pepper to taste and refrigerate. Raita may be made up to two days ahead. Serve chicken immediately with lots of turmeric-scented basmati rice and some of the raita on the side.

Serves 4

Recipe courtesy of Weber-Stephen Products Co.

Easy Extras

Store-bought frozen Naan bread
Pappadums
Cold Beer
Lime pickle or hot mango chutney
Jars of shelf-stable Raita
Basmati Rice
Cooling fresh fruit like: Mangoes, Bananas or Pineapple for dessert

-News Canada

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News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

chicken marinade raita

Grilled seafood can be a delightful culinary experience if done right. Many people shy away from seafood because they dont know what to do with it. Seafood makes a tasty, healthy meal on the grill. Did you know most fish has less than half the fat of beef? I would rather put a nice salmon fillet on the grill any day. Grilling great seafood does takes a little practice. Ive put together 10 tips to help you get started.

1. Always start with fresh fish if possible. You will have a better grilling experience. Previously frozen fish will also work; its just harder to work with. Plan on 6-8 ounces per person for fillets and 8-12 ounces per person when buying whole fish.

2. When grilling directly on the grill it is best to use a firm fleshed fish like grouper, marlin, salmon or tuna. A special fish and vegetable grid will make grilling easier. The finer mesh will help keep your food from falling through. You may even want to use a wire grill basket, especially for those more delicate fillets. This way you can turn your fish over without worrying about it breaking apart. You can even stick lemon slices between the fish and basket, if you wish.

3. Always make sure your grill is clean and well-lubricated with oil to prevent your fish from sticking. Fish breaks apart easily. If it sticks to your grill, you will have nothing but little pieces to serve. I like to saturate a paper towel with cooking oil and wipe down my grill before putting my food on. I havent tried it yet, but PAM also has a cooking spray made just for grilling.

4. If your fish came with the skin on, leave it on. Always place your fish fillet flesh side down first. This will sear the flesh, locking in the flavor and moisture. Turn over one-third to halfway through the grilling.

5. Always grill your fish over a hot to medium-hot fire. To test this, hold your hand about 5 inches above your heat source. Your fire is hot if you can only hold it there for about 2 seconds. 3-4 seconds would indicate a medium-hot fire. When cooking whole fish instead of fillets, you will want a slightly lower temperature as the cooking time will be longer.

6. So how long do I leave my fish on the grill? A good rule of thumb is about 10 minutes for every inch of thickness. There are a few exceptions to this rule, but your recipe should note this if that is the case. Fish is done when its color turns opaque and just begins to flake with a fork. A little underdone is better than overdone as your fish will continue to cook after taken off the grill.

7. Marinades are great to add additional flavor to fish. Marinade your fish for only 30-60 minutes before grilling. Because of their lack of connective tissue, fish absorbs marinades easily. Do not over marinade or the flavors may overpower the flavor of your fish.

8. Do I need to baste my fish? When grilling, baste lean fish periodically with your favorite basting liquid or olive oil. This will help keep the fish from drying out. Basting is not really necessary with fattier fish but you may wish to do so for more flavor.

9. I love to grill with skewers. Lightly marinated shrimp are great! Use fairly large shrimp for this. Chunks of fish also work well as long as they are firm fleshed. Alternate with chunks of your favorite vegetables for great kebobs. If using wooden skewers, be sure to soak them in water for at least 30 minutes. This will keep them from burning up on your grill.

10. One last tip. Tired of your hands smelling like a tacklebox long after youve washed your hands? Try rubbing some lemon juice on your hands. Then wash with soap and water. This will also help get rid of onion or garlic odors.

Grilling seafood isnt really very hard if you follow these tips. With a little practice you will be grilling perfect seafood in no time. Your stomach will thank you for it, as well as all your friends and family. So slap a nice fillet of salmon on the grill today.

This article was written by Shane Bryan, aka Chef Shane. Chef Shane has his own cooking site at http://chefshane.com. Visit today for great recipes, cooking articles, food trivia, and much more. If it has anything to do with food you may find it here. http://chefshane.com

Written By: Shane Bryan