Grill TipsGrills, Barbecues & Food

All too often consumers seeking a high end stainless steel gas grill are won over by a manufacturer’s reputation, the look of the grill or other factors such as recommendations from friends or family. Now, this is a fairly large investment, as appliances go, and consulting an expert in the field could help in making an informed decision. A reliable gas grill specialist can help you evaluate the various features found in these high end grills and quide you to the best choice for the features you prefer. The simplest way to compare the manufacturers objectively, of course, is with a chart! Our chart compares Fire Magic, Alfresco, Kenmore Elite, Viking, DCS, Dacor, Lynx, Vintage, Weber Summit Gold D, Wolf, Altima, Turbo, ProFire, Phoenix, Tec, Solaire Infrared, Vieluxe, Lazy Man, Jenn Air, Holland, FrontGate, Capitol, Crown Verity, Ducane and Dynasty.

Some of the features on the chart are:

*BTU Output: How many burners, and how many BTUs are standard? You’ll need to do some math to determine the actual heat your food will receive. Ideally, you want to have over 95 BTU’s per square inch of cooking surface. How will you know? Take your total BTU’s and divide it by the primary cooking surface. So…. if your cooking surface is 660 square inches and the total BTU’s are 104,000 then 104,000 BTU’s divided by 660 square inches = 157 BTU’s per square inch. That would be a winner!!!

*Temperature Range: This is a very important characteristic if you like to do a variety of cooking. You’ll be able to do everything from searing steaks to baking pizza with a large temperature range.

*Burner material can consist of cast stainless steel, stainless steel sheet metal, cast iron, infra-red and even cast brass, which is used in commercial settings. Dual burners allow for indirect cooking and better heat control. Cast brass or cast stainless burners are your best bet. They will last longer and are more durable. Grease tends to burn through sheet metal easily.

*Infra-Red Burners are an option for those who demand a well seared steak. Thinking of an infra-red cooking system? Temperatures on an infra-red cooking system can reach up to 1600 degrees on some grills. Infra-red cooking allows for quick, high temperatures, which cuts cooking time and helps seal in juices — perfect for searing a steak. If blackened food or steaks are your taste preference – infra-red cooking is the way to go. If you plan on conventional cooking — go with a hybrid that offers infra-red and standard burners. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Rotisserie backburners are a popular option. Used to cook large pieces of meat evenly, rotisseries use a lot less heat than normal grilling. BTU ranges generally range in the 13-15,000 category but the best grills offer 18-28,000 BTUs. Meats cooked using a rotisserie are generally juicier, self-basted and slow roasted. Tip – look for a model with a drip tray to make cleanup easier. Be sure to compare available rotisserie space, especially if you want to roast a turkey or two.

*A Triple Gourmet Grill allows you to use gas, infra-red AND charcoal cooking! How versatile can you get!!

*An adjustable smoker box is perfect for those who enjoy the added flavor of hickory, mesquite or other wood to your meats. It makes smoking easy. Adjustable vents allow you to control the amount of smoke flavor to provide just the right taste.

*Warranty is one of the most important features to consider. Only the best grills offer a warranty against a condition called burn through which affects the burners.

*Does the grill you are considering offer a countertop model? These types of gas grills can be dropped into an outdoor kitchen which can be customized with your choice of tile, stucco or other solid surfaces, doors, drawers and other accessories like refrigerators or sinks.

*Cooking Grids: Stainless steel cooking surfaces won’t rust or chip. Porcelain cooking surfaces tend to chip and could flake off into food. No N.S.F. (National Sanitation Federation) affiliates use porcelain cooking grids.

*Cooking Grid Size: How many people do you regularly feed? The size of your crowd will determine how big your grill should be. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Inner Liner: This accessory radiates heat more evenly to grill, directs dripping to tray and separates the valve and manifold from combustion chamber. This will prolong the life of your burners and reduce the chances of a grease fire. The grill hood covers the cooking surface and assists in trapping the heated air inside. Look for a double insulated wall hood. If you’re buying a stainless steel model, with a double insulated wall hood, it won’t turn a brown or blue hue. It will keep it’s shine.

*Stainless Steel Flavor Grids: This heat distribution system should be stainless steel for long life and durability. Flavor grids reflect all the heat up toward the grilling surface and vaporizes drippings. You can add wood chips and other flavor enhancers to your flavor grids to add some zest to your choice of meat.

*Fuel Conversion: Will your grill easily convert from natural gas to propane if you want to move it from the back yard to the street for a block party?

*Side burners provide versatility giving you separate controls for each burner. Side burners offer you additional cooking options and come with single or double burners. You can fry up some french fries or treat the team to sweet corn. The BTUs range from 12-17,000, but be sure to look for cast brass or cast stainless burners.

More Great Options:

*A power/wok burner will give you even more cooking diversity. Saute onions or boil lobsters! Brown butter or deep fry a turkey! Having a party? A power burner can accommodate a 26″ wok! With a range of 3,000 – 60,000 Btu’s, the power burner is a definite advantage for any cook!

*A full sear plate or briquette tray (which can also be filled with lava rocks or wood chips) under the cooking surface protects burners and allows for drippings to smolder which gives foods more flavor. Look for a model that will quickly flash the drippings eliminating flare-ups.

*Adding a warming rack will keep food warm and away from direct heat and also give you extra cooking space.

*Add a griddle to your side burner and enjoy breakfast alfresco!

Armed with this information, you should be able to define your needs and choose a grill that will give you many years of great food and good times. Enjoy!

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner

There are a lot of ways to cook turkey. One of the cooking processes is known as grilling. Grilling is becoming the most popular methods of cooking turkey and one of the healthiest as well. The grilling process allows fat to drip away from the turkey as it cooks, keeping the meat nutritious and full of flavor.

Aside from that, turkey has numerous ways and methods to be cooked, utilizing different cooking equipment such as the oven and the ever popular microwave. Here we offer you different methods that can be used for cooking turkey.

Here are some varieties of grills available in the market, as well as the basic instructions to properly use them..

Covered Charcoal Grill

First, you must have well prepared and clean equipment for this and good quality charcoal. Put up a pyramid of charcoal on one side. Set fire to the charcoal until it gets red hot. Place a thermometer on the food rack to check the temperature of the grill. This will give the cook an exact reading of the meat’s temperature when cooking.

In the center of the grill where the turkey will be placed, carefully arrange the charcoal around the edge evenly. Place the grill rack and set the prepared turkey on it. The turkey’s breast should be side-up. Simply maintain its temperature. Then cover the grill. If you want, you can add seasonings for the turkey to have flavor as it is cooking. Do not ever use softwood like cedar and pine because it gives the food a different taste and makes the turkey’s skin turn black.

When the inner thigh temperature reads 180 degree Fahrenheit, the turkey is ready. That is why it is very important to use a food thermometer.

Covered gas Grill

The gas grill can be provided by using either propane tanks or natural gas. If your gas grill has only one burner, a water pan should be placed under the grate to create indirect heat. If you have two or three burners, make sure the turkey is placed away from the flame. This is done by turning off one burner and placing the turkey in that area.

Aside from grilling, you can also roast turkey by using the oven.

Turkey can be successfully cooked in whole or in parts using the microwave oven. But sometimes it is not advisable to cook it whole because it makes the turkey cook unevenly. The turkey may not be cooked to the proper internal temperature. Full size microwave ovens with 650 to 700 watts can only accommodate a small turkey ranging 8 to 10 pounds. Given that metal thermometers cannot be used here, merely check when the cooking is completed. Insert an instant read thermometer on different parts of the turkey.

Electric Roaster Oven

This appliance serves as an extra oven for cooking a large roast.

Heat the oven first to about 325 degrees Fahrenheit. Then place the turkey on a oven rack or any other meat rack for the turkey to be kept out the juices that collect in the bottom of the oven. Leave the cover throughout cooking, removing it as little as possible to avoid the slowing of the cooking process. Check the internal temperature of the inner thigh until it reaches to 180 degrees Fahrenheit.

Oven cooking bag method

This is one of the safest methods in roasting turkey. It is a delicious alternative to the traditional way of cooking turkey.

Pre-heat the oven using an oven-cooking bag to 350 degrees Fahrenheit. A tablespoon of dry flour should be shaken around to coat the empty bag to avoid bursting. The pan must be large enough for the turkey to sit easily in the center. Allocate space for the bag to enlarge during cooking so that it will not touch any part of the oven or it will melt.

A meat thermometer is inserted right through the thickest part of the plastic to know if the temperature of the turkey’s thigh reaches 180 degrees Fahrenheit.

Any of these methods of cooking your turkey will result in a delicious meal.

About the author:

Niall Barco has been learning about turkey hunting for five years. Turkey-Hunting.info offers news, information, tips and views about turkey grills and ovens.

Copyright http://Turkey-Hunting.info All rights reserved. This article may be reprinted in full so long as the resource box and the live links back to Turkey-Hunting.info are included intact.

Written By: Niall Barco

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

Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you “taste the meat, not the heat” because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a “wet” heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid.

After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let’s go through some of the woods available to get a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used with fish, pork, lamb, goat, poultry, and light-meat game birds. As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used mainly for beef, poultry, game birds, and pork (particularly hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn’t add much in the way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a distinctively sweet and fruity smoke. Great with beef, poultry & game birds.

About the Author

Jerry Powell is the Owner of a Popular site Know as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world. http://www.gourmet911.com/

Written By: Jerry Powell

For many of us, summer will forever be associated with grills. Grills mean Fathers Day cookouts, graduation parties, and relaxing family get-togethers. You may think that the scent of bratwurst on the grill is one of the best aromas around. Therefore, if youve just moved into a home with a deckor an apartment with a patioyou may want to invest in a grill in order to make your time outdoors a bit more memorable.

Yet, finding the right grill for your particular lifestyle can be a challenge. This is because there are so many options to choose from. With so many choices available, you may not know where to begin as you conduct your search. However, if you keep a few simple things in mind, both the browsing and the buying process should be much easier.

Undoubtedly, an important consideration is the weight of a grill. Experts say that heavier gauge metal is far more durable. Therefore, if you want to buy a grill thats really built to last, consider a heavy-duty model.

Youll also want to decide what kind of fuel power you would like for your grill. A charcoal grill, for example, tends to add an intense smoked flavor to food. It can also be time-consuming, since it will take about 15 to 30 minutes after you light the grill before it will be ready for cooking. The higher-quality charcoal grills have air vents to control cooking temperature.

The main advantage of grills that use liquid propane or natural gas is that they burn cleaner and less expensively than charcoal. They also ignite quite quickly, thanks to a push-button, rotary or electronic lighter that is built right into the grill. After only ten minutes of pre-heating, you can begin to grill.

Meanwhile, if you live in an area that cannot really accommodate a charcoal or gas grill, you might want to invest in an electric one. Newer models tend to create a fascinating flavorespecially when you use a high-quality marinade. An electric grill is especially well-suited for residents of apartments. Yet, a key disadvantage is that the grill must be plugged into an electrical outlet.

Be sure to take your time when shopping for a grill. After all, youll want one that you will be happy with over the long term. The more time you invest in searching for the right grill, the happier youre likely to be with your final purchase.

About the Author:

Donna Somerkin specializes in cooking on grills and electric grills

Written By: Donna Somerkin

Solaire gas grills have a unique cooking system. Instead of using briquettes for lava rock as a convection heat source, Solaire gas grills use radiant infrared heat to cook the food. This is the same cooking technology that is used in the finest steak houses, so the great taste of professional grills is available in your own backyard.

Most gas grills on the market today cook by convection. There are several disadvantages to this method. The hood must be closed in order to raise the temperature of the cooking area, and whenever the hood is opened the temperature quickly drops. The food is cooked by the heated air, and this results in dried out food.

Solaire gas grills on the other hand, are specially designed to produce high temperature, radiant heat. The hood on Solaire gas grills can be left open because the heating elements are cooking the food rather than the heated air. The intense heat of the infrared burner seers the outside of the food, locking in taste and moisture. The result is succulent, flavorful food which cooks in a fraction of the time of traditional gas grills.

There are several models of Solaire gas grills to choose from. The 27″ Petite Solaire Infrared Built-in Gas Grill (model number SOL-IRBQ-27G) has three infrared burners producing 27,000 BTUs. The total grilling area is 461 square inches, and there is a an optional electric rotisserie available. This model can operate on either propane or natural gas with the conversion kit which is included with the grill.

The Solaire 30 Inch Infra-Red Gas Grill has two infrared burners producing 55,000 BTUs. There is a total of 703 square inches of cooking area, and an optional electric rotisserie. This model can be installed on a portable cart or it can be built in to a customized cabinet. It can operate on either propane or natural gas.

For heavy-duty professional style cooking, the Solaire 42 Inch Infra-Red Gas Grill on Cart offers 82,500 BTUs and 1027 square inches of grilling area. On the other end of the scale, the Solaire Portable Gas Grill is a compact grill that can be carried anywhere. It operates on 1 pound propane bottles that offer one hour of cooking time.

About the Author

Ross is editor of Patio Furniture and Barbeque Grills and is specialized in Barbecue related products

Written By: Ross MacIver

The weather is warming up and many folks are taking advantage of it by spending more time outdoors and inviting their friends and family to share in fun summer activities.

If you want to do the same, but find your outdoor space lacking when it comes to being equipped for entertainment purposes, one of the best investments you could make is buying a gas grill.

Not only will a new gas grill give the appearance that you are the outdoor entertainment king or queen, a gas grill will bring you a great deal of enjoyment, not to mention great steaks, burgers, dogs, chicken I think you get the picture.

And gas grills are so much more fun than their charcoal pit counterparts. Just imagine the ease and simplicity of turning a control to start your grill. No more messing with charcoal and waiting endlessly until it is hot enough to grill. With gas you can begin grilling almost immediately after the inspiration has struck you.

Gas grills are also very affordable. Some of the most popular models are priced under $500. These grills are usually made out of cast aluminum and offer features such as side burners and rotisseries.

The next pricing level for gas grills starts at more than $500 and can be as high as $1,500. These grills offer more style, versatility and durability. Gas grills in this price range are normally made out of stainless steel and produce better heat than their less expensive counterparts. These grills also can be equipped with cooking lights, rotisseries and multiple cooking surfaces.

If you want a professional grill, be prepared to spend a few thousand dollars. On the other hand, be prepared to embrace the grilling experience of your life. These grills are unbeatable when it comes to style, durability and features.

Many professional gas grills come equipped with multiple cooking surfaces, smoking trays, storage space, and refrigerators, and these grills are made completely with stainless steel down to the very last bolt. Additionally, professional gas grills offer you many cooking options such as natural gas, butane gas, infrared and charcoal, and all of these features can be used at the same time.

So if you are looking for the perfect centerpiece for your summer outdoor entertainment spot, maybe a gas grill is just what you need. A small investment now could bring you decades of outdoor grilling, entertainment and enjoyment. And your family will love you for it.

About the Author:

By Think Gas BBQ Gas Grills http://www.ThinkGas.com

Written By: Randy Myers