Showing posts with label barbecue. Show all posts
Showing posts with label barbecue. Show all posts

Saturday, 28 September 2013

Barbecue Day Out


Now, not every barbecue enthusiast is going to have the luxury that I do of being able to set the grill up in a natural setting like in the woods or by a lake for healthy lunch ideas. Of course, people that live in cities like Chicago or New York are going to be the ones that most likely are not going to have access to some of these more beautiful environmental settings, which means that the most passionate urban grillers will simply have to make do with the barbecue spaces that they do have available to them. It is not unusual for individuals or couples living in the apartments to have a grill setup on the small porch of their living space. Some city folk that are really fortunate are able to use the roof of their building to cook up some delicious meat that is covered in some form of a bbq sauce. Even with if these possibilities are not doable, every big metropolitan area will have small parks located around the city, some of which may allow groups to bring a bag of charcoal and enjoy a barbecue. Worst case scenario? Hit up the local restaurant that offers some of your favorite barbecue items on the menu to get your fix.

As any barbecue veteran will tell you, having all the appropriate barbecue essentials beforehand will allow the group to focus on the more appealing elements of the grill-out like the company or the scenery. However, in order to recreate this enjoyable setting, outdoor chefs need to actually go through the process of finding the right barbecue tools and accessories in order to perfect the art of grilling and impress their comrades as the opportunity presents itself. The necessary grilling tools depends on the setting for which the barbecue is taking place and the cuisine that they are interested in roasting up. For example, if friends and family is barbecuing poolside in their back yard, they are going to have access to certain necessities that a group who has lit up the grill in a state park may have. 


One of the best things about a good old fashion barbecue is that all you really need is a hot flame, something to cook and some sort of tool to make sure the food item is cooking thoroughly. For example, this could consist of a small flame, a stick and a hot dog and just like that, you have a barbecue. Now, in today's barbecue world, outdoor folk would much rather have fancy grills, with stainless steel prongs and spatulas and a large amount of
steaks or burgers. Similar to barbecue tool sets, there are so many different grills available to the consumer, it just depends on what the chef is willing to spend, what qualities they want in the grill and what they plan on doing with it. In regards to the actual BBQ tool set, one could survive with a spatula, a fork and some tongs.

However, the more advanced grill master will want to have included in this set a basting brush, a chef's knife, a grill brush and a handful of skewers. No matter what the items that come in the set, products made of high-quality material like stainless steel will usually last for an extended period of time and will be a much better investment for grill operators of all skill levels.

One of the biggest assumptions that people often make regarding a barbecue is that there will be cold beverages involved, more specifically ice cold beers and more often than not, those assumptions are actually factual. From my grilling experiences, beer drinking has actually been a very common reasoning to have a barbecue. However, one could argue that it works both ways in that not only can a barbecue lead into beer drinking but also, consuming alcohol may progress into a grill session. The popularity of this common practice may have been the result of the numerous beer commercials on television for name brand brews where the entire advertisement is taking place in a barbecue-like setting. Even if a barbecue were to not incorporate non-alcoholic drinks, having a cooler next to the grill is only going to better the barbecue experience.

Similar to most any cooking experience, a barbecue can be a very enjoyable event for an individual, a family or just a big group of friends, especially if the host has the right tools for the occasion. Today, a barbecue has become a lot more than just the meat being served, but rather a showcase of the outdoor grill setup to where the meal is prepared. With just a simple internet search on Google or Yahoo, one can find pictures of very unique and stylish backyard barbecue setups. To the average consumer, these types of outdoor arrangements may seem too expensive and unobtainable, but with the right knowledge, a sufficient amount of research and patience, any grill master can create his ideal barbecue setting.

Wednesday, 25 September 2013

The Barbecue Season


Summer time can be a tough time to watch what we're eating. With all the bbq's, deliciouscocktails, parties, you name it, it's hard to watch what you're eating. Especially when you're a guest at someone else's house. Here's a few tips to take into consideration.

1. Ask your host/hostess what they are serving and how you can help, or what you can bring. They may tell you they are all set and you don't need to bring anything. Next, they rattle off the typical bbq list of hot dogs, hamburgers, ribs, macaroni salad potato salad, etc. Even if they tell you that you don't need to bring anything, at least bring a nice big, healthy salad mixed with lots of different veggies so get always prepare your saladrecipes. And even bring some turkey burgers. If they ask, politely say you appreciate the invitation and are looking forward to the fun day, but you're watching your health.

2. Instead of hamburgers, try making turkey burgers. But watch the label. Some ground turkey has more fat than hamburger.


3. Stick to boneless, skinless breasts of chicken. I love grilling it and then putting it on a nice, big salad. Keep food light, you don't want to be full and uncomfortable.

4. Skip the mayonnaise laden salads. Try expanding your menu and instead, include whole grains in your diet. I love making quinoa salad, or brown rice salad. Plus, think about how much everyone will enjoy the variety. We all know most bbqs offer the same fare, so mix it up.

5. Veggies, veggies, veggies. This time of year, they are abundant. Take advantage while you can. Instead of the heavy potato and pasta salads, why not make some grilled veggies? Or a nice cucumber salad. There's always the delicious tomato salad with fresh mozzarella, sliced red onions garlic, fresh basil with a little balsamic vinegar and a good olive oil. Keep it light.

6. As far as drinks? That can really kill the waist line. Here's a tip. Freeze some fresh fruit then put it in a blender, add a touch of Stevia or Xyletol and some water to get it the consistency you like. If you want to add alcohol, stick with the clears. And alternate one with alcohol, one without. Remember, it's very easy to get carried away in the sun and pool and you can easily become dehydrated. Always drink responsibly and never drink and drive.

7. Stay hydrated! If you're not much of a water drinker, try adding sliced fruit; lemons, limes, oranges. You can even freeze some fruit in ice cubes so it will flavor your water. I've never tried it but I know some of my friends like sliced cucumber or basil or mint in their water. Mix it up. If that gets boring, try making some sun tea. I love making the green tea and I add slices of lemons. Be daring, try one new thing every day. You'll never know what you like. Our taste buds change all the time. Live life.

Wishing you all a happy, healthy life. Let me know if you try any of my tips. And I'd love to hear some of your tips. Post them below. Thanks and have a great one.

P.S. A friend of mine made this and I just had to have the recipe. It's one of my favorites and it's definitely always a hit! Enjoy and let me know if you try it.

Brown Rice Salad
2 cups water 
1 cup brown rice 
1/4 cup diced red onion 
1/2 cup diced celery 
diced peppers... I use red, green and yellow, but up to you what color and how much (peppers were not actually in original recipe but I like them) 
1 cup dried cranberries 
1/2 cup balsamic vinaigrette salad dressing 
1 TBSP. sugar

In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45-60 min. or until done. Transfer rice to serving bowl and stir in all ingredients. Refrigerate and serve cold.

Sunday, 22 September 2013

Time for Some Charcoal Grilling


I am old enough to remember the days of yore when propane grills hadn't even hit the market yet and charcoal was the only way to go when grilling cooking recipes outside. I loved those days and that is why I have reverted to using charcoal instead of propane. Believe me, I certainly understand the benefits of using a propane tank. The most attractive feature is the speed in which you can get grilling. Yeah, I certainly understand that benefit but I love the process of building a charcoal fire and waiting for it to get ready for the grill.

OK, maybe I am strange but I think there are a lot of folks out there who would prefer charcoal grilling to propane grilling. If time is the issue, propane is your best option. If you can wait 20 minutes or so, you can use charcoal without having to use lighter fluid. What is kind of strange to me is that they still sell today charcoal with lighter fluid already added. The main drawback of lighter fluid is that it can affect the taste of the food that you are grilling or barbecuing your favorite meat. A chimney starter is a cylindrical unit that will allow you to add either lump charcoal or charcoal briquettes along with either paper or wax cubes underneath the charcoal. Simply light the wax cubes or the crumpled newspaper and open yourself up a beer and sit next to the fire while it makes its way up the metal unit.


Once you have noticed that the fire starts shooting out the top of the cylinder and that the top charcoal briquettes have a whitish hue to them, you are ready to pour them into your barbecue grill. I own two Weber grills and I love them. I also own a Brinkmann water smoker which allows me to cook a chicken or roast low and slow over many hours until it is a barbecue feast. I use the chimney starter whenever I cook with charcoal and it always works perfectly.