Grilling is a tradition in the United States. There are “cook-offs” for steak-grilling and barbecue (Southern and MidWestern style) around the United States with large cash prizes involved in many of them. The majority of people in these competitions use charcoal, usually in large, custom-designed steel or brick grills. Some are simply a couple of large oil drums sawed lengthwise on their sides to make a lid and grill base, whilst others are large, vehicle sized grills made of brick, weighing close to a 1000 Kg !

Gas-fuelled grills normally use Natural Gas (NG) or Propane (LP) as their fuel, with the gas-flame either directly cooking the food, or otherwise indirectly, by heating grilling elements, which in turn emit the heat necessary to cook food. Gas grills come all in sizes, ranging from small, single steak grills up to large, industrial sized restaurant grills which have the capacity to cook enough meat to feed scores of people. Gas grills are manufactured to EITHER use LP or NG, though it is possible to convert a grill from one gas fuel source to the other.

Charcoal grills often use charcoal briquettes as their fuel. The burnt briquettes will transform into embers radiating the heat necessary to cook food. E.G. Kingsford was the major influence behind the American grilling tradition. He was a relative of Henry Ford, who saw that Ford’s Model T production lines were producing a large amount of wood scraps, that were just being discarded. Mr Kingsford proposed a simple idea to Ford, namely to set up a charcoal manufacturing facility next to the car assembly line, and sell the charcoal, with the Ford name, in Ford dealerships. Ford immediately implemented his idea. After Kingsford’s death, the charcoal company was renamed Kingsford Charcoal Co. in his honour.

Another personality in the charcoal grilling arena is George Stephen. The typical American charcoal grill is a metal, hollow hemisphere with three legs & a small metal disc to catch ash, with another grate lower down, to hold the charcoal and an upper grate to hold the food to be cooked. He is credited with creating this hemispherical grill design, jokingly called “Sputnik”, at the time, by his neighbours. Stephen, who was a welder, worked for Weber Brothers Metal Works, a metal fabrication shop, who mainly welded steel spheres together to make life buoys.

Stephen was sick of wind blowing ash onto the food when it was grilled. Luckily, he had an epiphany one day: he took the lower half of a buoy, welded three steel legs onto it, and constructed a more shallow hemisphere for use as a lid. He took it home and within months was selling the grills, first to his neighbours, then to customers who had heard of the grill’s reputation through word of mouth, and finally started the Weber-Stephen Products Company.

– 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

First of all, make sure you have the necessary equipment to barbecue your fish, chicken or steak on your gas grill. You will need a spatula, large fork, tongs, brush, baster and cutting board. If you have these items handy, your food will grill up perfectly.

Using a gas grill is a favorite past time for many families, couples, friends and co-workers. So, if you’re looking to purchase a one, be prepared because you’re going to be faced with many choices.

You are going to have to figure out what functions, designs, colors and features are important to you in a gas grill. You will also want to take into consideration the weight of metal that has been used in making your grill. A nicer, more deluxe grill is often made from a heavy aluminum or sheet metal.

A less expensive gas grill is a good option for those who will not be using it very often. These grills will be made of a lighter material and will lack some of the more popular features.

If you don’t choose a gas grill, you’ll have to decide if you want an electric or charcoal one as well. You can also choose from a tabletop grill, if you want something small and portable.

After you have decided the basic features you want your new grill to possess and the price range you want to stay in, the rest is easy. Don’t forget an apron and have fun grilling!

About the author:

James Hunt has spent 15 years as a professional writer and researcher covering stories that cover a whole spectrum of interest. Read more at www.best-in-gas-grills.info

Written By: James Hunt