Grill TipsGrills, Barbecues & Food

How do I prepare my grill for spring?

Be sure to clean spider webs out of the venturi tubes as described below.

You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don’t worry. According to Howtocleananything.com, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner’s manual. Some manufacturers warn against using oven cleaner on any part of their grill.

Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn’t end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you’re ready to go! It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season. How do I season the cooking grids for the first time?

For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking.

How do I clean the cooking grids?

As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes.

Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated.

Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to.

If you feel you just must burn off your grill, once a month won’t really hurt anything, but religiously brushing for 10 seconds as soon as you’re done cooking and keeping the grills well oiled is all anyone should have to do.

To help make the grill easier to keep clean, don’t apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier.

How do I clean the burner?

You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant!

How do I clean the inside of my grill?

Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. For supplies, see your dealer.

How do I clean the outside of my grill?

Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water.

How do I clean the stainless steel parts of my grill?

According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.

Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths.

Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels.

Fingerprints and Stains – Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse. For more stubborn stains see the Specialty Steel Industry of North America’s web site.

How do I clean the aluminum parts of my grill?

This is the beauty of cast aluminum…all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. (taken from outdoor-patio-furniture.info)

How do I clean spider webs out of my venturi tubes?

If you notice that your grill is getting hard to light or that the flame isn’t as strong as it should be, take the time to check and clean the venturis. Please refer to the phot os on our website. In some areas of the country, spiders or small insects have been known to create “flashback” problems. The spiders spin webs, build nests, and lay eggs in the grill’s venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury.

Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.

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

A hot new food for the outdoor cooking season

Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since the blackened grime added flavor and the fire would burn off any germs. She would carry it at arms length into the house where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato slices, pickles and any condiments were Moms domain. According to the Barbeque Industry Association, things have changed. Three out of four American homeowners own a grill and over half of those owners cook out all year round, sometimes as often as 5 times a month during the traditional cookout season.

While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new hot foods for the out-door cooking season.

A red meat recognized as Heart Healthy by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin. Emu came out lower in fat, including saturated fats, but higher in protein, reports American Emu Association president Gerald Edwards. It was also higher in iron and several other essential vitamins than the other six meats tested.

The best way to grill this lean red meat? According to Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower temperature than traditional meats. When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says Bourgeois. Fully cooked emu will retain a deep red color so care should be taken to avoid over cooking. If you want well done, use a moist cooking method. According to Bourgeois, marinade time is reduced as emu retains flavors better than most conventional meats. Emu is mild flavored and responds especially well to sweet marinades,” says Bourgeois.

Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan steaks, medallions, roast, ground and more. For additional information about emu meat, its overall health benefits, recipes or location of retail emu meat outlets, visit the industry website at www.aea-emu.org.

EMU STEAKS

Grilled Sesame Ginger Steak

4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium

Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.

Barbecued Flat Filet Steak with Chutney-Bourbon Glaze

1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 Tbsp. rice wine vinegar
1 tsp. hot pepper sauce
tsp. salt
2 garlic cloves, crushed

Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag. Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut filet diagonally against the grain in very thin slices and keep warm. In a saucepan add marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with filet slices. Serves 4.

Cajun Steak

4 (4 oz.) emu steaks
tsp. paprika
tsp. garlic powder
tsp. dry mustard
tsp. ground sage
tsp. ground cumin
1/8 tsp. pepper
tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce

Combine the first 8 spices on waxed paper. Coat both sides of steaks. Grill on outdoor grill or broil in oven 4 inches from broiler. Turn once. Prepare sauce of margarine, flakes, garlic powder and hot sauce. Spoon over steaks before serving. Serves 4.

Grilled Emu Steaks

4 emu fillet
can frozen lemonade
can water
2 tsp. minced onion
1 clove garlic, minced (or to taste)

Mix together the lemonade, water, minced onion and garlic. Marinate the steaks for 2 to 3 hours. Cook on grill to desired doneness. Serves 4.

Teriyaki Emu Steaks

1 (16 oz.) emu pan fillet
2/3 c. soy sauce
c. salad oil
2 Tbsp. Grandmas unsulfured molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves garlic, minced

Mix all ingredients together except for fillet. Add fillet and marinate overnight, turning at least once. Grill to desired doneness. Slice and serve. Serves 4.

KABOBS

Emu Steak Kabobs

12 ox. Emu steak cut into 1 inch cubes
2 Tbsp. soy sauce
2 Tbst. Honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
tsp. crushed hot red pepper flakes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squares

In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add emu; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally. Using four 10-inch metal skewers, alternately thread emu, tomatoes, mushrooms and bell pepper. Grill 2 inches from heat turning 2 or 3 times until meat is medium-rare (or cooked to taste) and vegetables are lightly browned, about 10 minutes. Serve immediately. Serves 4.

Waller Kabobs

2 lb. emu fan filets
2 1040 Onions
3 green bell peppers
2 red bell peppers
2 Italian zucchini
1 pint Italian dressing
1 Tbsp. coarse ground pepper

Cut the filets into approximately 1 to 1 inch cubes, place cubes in a bowl and add Italian dressing covering the cubes. Marinate in refrigerator for about 2 hours. Cut the onion and bell peppers into slices to match the cubed filet. Slice the zucchini into about 3/8 to inch thick slices. Remove the cubed filets and sprinkle with the coarse ground pepper. Slide the filets and vegetable onto skewers alternating the pieces into slices for color variation. Place over grill, marinating with fresh Italian dressing to keep the meat moist. Rotate the kabobs until the vegetables are done. Remove from grill and serve. Serves 8 to 10.

BURGERS

You can use ground emu the same way you use very lean ground beef.

Emu Burgers

1 lb. ground emu
c. non-fat dried milk
2 Tbsp. water
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 tsp. onion powder
tsp. garlic powder
1 tsp. liquid smoke, optional

Combine all ingredients with the ground emu and mix well. Shape into patties and grill. Serves 6.

Deviled Emu Burgers

2 lb. Ground Emu
c. Italian Salad Dressing
3 Tbsp. Dijon-style mustard
c. finely chopped green onions
c. emu egg or 2 chicken eggs
1 c. plain dry bread crumbs

In a small bowl, combine the dressing and mustard. In a large bowl, combine the ground emu, onions, eggs, breadcrumbs and cup of the dressing/mustard mixture. Shape the meat into 8 patties. Grill or broil burgers, turning once and brushing occasionally with reserved dressing mixture, until desired doneness is reached.
Serves 8.

Emu Cheeseburgers

2 lb. ground emu
2 c. Cheddar cheese, finely grated
1 package Ranch Dressing Mix

Place the meat into a bowl and pour the Ranch Dressing Mix on top. Use two forks to cut the dressing mix into the meat. Add the cheese and blend with the forks. Do not over mix. Use cup of mix per patty. Form 8 patties. Grill over medium heat until the juice runs clear. Serve with your favorite garnishments. Serves 8.

About the Author

ABOUT THE AMERICAN EMU ASSOCIATION
Founded in 1989, the AEA is a nonprofit organization of breeders, producers and marketers of emu meat, oil and other food by-products.
Source: American Emu Association
Contact: Myra Charleston
Ph: 1-541-332-0675 email: info@aea-emu.org
Website: http://www.aea-emu.org

Written By: American Emu Association

Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magazines, grilling has reached a whole new dimension.

Grilling is no longer just about steaks and burgers, barbecue grilling is full of adventurous and elegant recipes and menu plans. Some of the tantalizing grilling recipes have names like grilled mango blossom, grilled portobellos with avocado salsa and grilled beef tenderloin with Cabernet ?auvignon sauce.

Youll want to familiarize yourself with the barbecuing grilling basics before you start. The two most popular types of grilling are the indirect and direct grilling methods. The indirect method is a slow cooking process because less heat is used. One suggestion for indirect cooking is to use a disposable drip pan or foil placed underneath the food to be cooked, using tongs arrange the coals around the pan. The food is cooked by the hot air circulating around the food (similar to a convection oven) this process is great for cooking roasts. Its always a good idea to check with your owner manual for your specific barbeque.

The direct grilling method is achieved by arranging the coals (with long handled tongs) to spread evenly in a single layer, extending about one inch beyond the area of food. The food is then placed directly over fire. The direct grilling method is fast because of the intense heat and allows for quick browning on the outside of foods. Direct grilling works best for food requiring short cooking times, such as burgers and steaks. Its important to turn over food to allow cooking of both sides.

The three most popular ways of adding flavor to your selected grilling foods are with sauces, marinades and rubs. The sauce can be said to define a great barbecue, you can use a little sauce or a lot. A sample recipe for sauce is this maple barbecue sauce; combine equal amounts of maple syrup, ketchup and white wine add garlic, salt, pepper, thyme, basil, ginger and chili powder with a bay leaf, bring ingredients to a boil then reduce and let simmer. A sauce should be brushed on in the last five to ten minutes of grilling as the sugar can cause the sauce to burn. There are a wide variety of barbecue sauces and recipes available.

Marinades are another way to change a mediocre meal into incredible. They are an excellent way to add flavor while tenderizing and promoting crisp brown exteriors.

The three basic ingredients in marinades are flavorings (herbs, spices and sweeteners), oils and acids (citrus juices, wines, vinegars and yogurts). A simple marinade recipe is the lemon rosemary marinade. Mix shredded lemon peel, lemon juice, olive oil, sugar, white wine, rosemary, salt and pepper and pour over your selected meat, tofu, or vegetables in either a plastic sealable bag or shallow dish and refrigerate for one to two hours, remembering to shake bag or flip in dish half way through marinating process.

Rubs are a wonderful bold blend of seasonings, which are just as the name implies rubbed directly into the food. The food is rubbed with spices prior to grilling, transforming the rub into a crunchy brown crust that seals in the juices and enhances the flavors. A very basic rub recipe is this herb rub; equal amounts of dried rosemary, dried thyme, dried minced onion, dried minced garlic, with smaller amounts of salt and pepper combine all ingredients in a food processor until coarsely ground. Sprinkle mixture evenly over meat, then rub in with fingers. Store in a covered container in the refrigerator for 15 minutes to two hours, and then grill.

When outdoor grilling there are a few simple things to remember in order to avoid any contamination of food. Any marinated food should be kept in the refrigerator (not on the counter) to prevent giving bacteria a chance to grow. Set some marinade aside at the beginning, and never reuse any marinade that has been used on raw meat. Always keep vegetable and fruits separate from raw meat; utensils and plates should also be washed before using. Be sure to properly cook all meats.

Serve food immediately, so hot foods dont have too much time to cool and to start growing bacteria. Perishable foods should not be left out of the refrigerator for more than two hours, and if the outdoor temperature is more than 85 degrees or hotter serve within an hour.

Grilling vegetables is an excellent way to bring out seasonal flavors. Vegetables and fruits such as; eggplant, bell peppers, summer squashes, sweet onions, roma or cherry tomatoes, mushrooms, mangoes, pineapple or peaches are all excellent choices for grilling. Cut vegetables into half inch slices or large chunks. Brush with some olive oil (may be seasoned with garlic or other selected herbs). Grill the vegetables until tender, turning only once. Fruit should be halved with pits removed, and grilled until tender (no oil is needed), with the pulp side down. Vegetable cooking sprays or small amounts of oil will prevent the vegetables from sticking (avoid spraying vegetable near lighted grill). Marinating the vegetable beforehand also makes the vegetables easier to handle and less likely to stick to your grill surface.

Grilling corn on the cob cooked in the cornhusks (without the corn silk) is a unique and tasty alternative to boiled corn. Peel back cornhusks and put butter and herbs around the corn. Fold over cornhusks and tie with kitchen string. Grill the corn for approximately thirty minutes, remembering to turn the corn about three times.

A simple and elegant meal might consist of a grilled pizza and some grilled fruit crisp for dessert. To grill a pizza use a store bought Italian bread shell cover with pesto, thinly sliced plum tomatoes, yellow tomatoes, kalamata olives and basil (drizzling olive oil over top). Use tin foil folded in half placing the pizza on top folding up the edges of tin foil up to the edges of the pizza. Using the indirect method of grilling, grill the pizza for about 10 minutes. For the grilled fruit crisp dessert, mix peaches, pineapple tidbits and brown sugar spooning into a metal baking foil pan. Then combine larger amounts of brown sugar, flour and butter with a touch of cinnamon and nutmeg sprinkling over top of fruit mixture. Grill about fifty minutes (indirect grilling method) or until hot and bubbly, serve with ice cream if desired.

Outdoor grilling is a convenient and nice alternative to cooking indoors. The options of menus are limitless. Grilling is one of the easiest and most tantalizing low fat ways of cooking. Whether you stick to the time honored steak and burgers or go for something a bit more adventurous, grilling is always a tasty and enjoyable way to be outdoors with family and friends. Valerie Giles owns and operates Best BBQ Online, a resource web site featuring bbq grills, bbq smokers, weber gas grills, grill accessories, bbq recipes and marinades. Everything you need for the barbequing season. http://www.best-bbq-online.com Try some of our free Mouth Watering Rotisseries Recipes. The accompanying article is copyrighted. It may be reproduced only if the hyperlinks here are left intact.

Written By: Valerie Giles

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

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

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

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.

Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.

Grilled Pizza Techniques:

Ingredients: 1 teaspoon dried yeast 1 tablespoon soy oil 1 teaspoon sugar cup warm water (110F) 1 cup bread flour 1 tablespoon soy flour 1 teaspoon salt

Instructions: Combine yeast, sugar and cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ” thick, 12″ diameter circle. The thinner the dough is rolled, the better.

Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.

You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1″ wide strips. This shape is great for a party snacks!

About the author:

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips along with food and beverage articles on his highly recommended website: http://www.athomegourmet.com. Scott is also the owner of http://www.americasfavoritefood.com and http://www.thetravelassistant.com.

Written By: Scott Schirkofsky

Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.

Assemble the following recipe ingredients:

* tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference ) * 4 to 6 ounces of butter * 1 cup of teriyaki marinade * 1 tablespoon of wasabi powder * 2 chopped green onions * 1 tablespoon of olive oil, peanut oil, or vegetable oil * salt and pepper to taste

Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or more, overnight is good too.

When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.

Alternative set of recipe ingredients and marinade flavoring:

* tuna steaks, 1-inch thick * Sesame oil * 1 rounded tsp. cornstarch * 1/3 c. rice vinegar * 1/3 c. mirin * 1/3 c. soy sauce * 3 tbsp. minced crystallized ginger

Popular tuna species:

Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna’s muscle tissue has a higher oxygen capacity than other fish species.

* Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market.

* Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.

* Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.

* Bigeye * Blackfin

About the author:

For more Gourmet Food Articles visit: http://www.gourmetfoodarticles.com . This article may be freely reprinted as long as the author’s resource box and url links remain intact.

Written By: James Smith