The History of the Aussie Icon THE BARBECUE

Author: Lauren Hill

The barbecue is a national icon on the Australian landscape but the humble barbecue has a long history in Australia. Not only will you find a barbecue in most homes but also in wide range of locations around the country. Governments and businesses owners understand peoples love for a barbecue and have accommodated for this throughout our communities. You can find a barbecue at a:

-          Caravan park

-          Camping site

-          National park

-          Local park

-          Business sites

-          Beach

Traditional Aboriginal cooking always involved the use of a traditional barbecue – outdoor cooking over a fire or hot coals. They would also use the earth to create earth ovens. The first fleet brought with them traditional English style ovens but it could be assumed that the extreme heat of the Australian landscape enticed them to search for alternative cooking methods outside. That combined with lessons from the local Aboriginals would have led to the humble barbecue being born.

Australian’s have always been aware of the strong cultural reference the BBQ has, but the world was introduced to this through an advertising campaign featuring Paul Hogan. The 1986 advertisement sees Hogan enticing visitors to Australia with a traditional Australian barbecue and the now famous catch phrase “I’ll put a shrimp on the barbie”.

Today Australia’s bbq culture is changing again. Australian’s are become more educated on cuisine and cooking and their palates are much more sophisticated. Burnt sausages and chops are now being replaced with gourmet sausages, marinated steaks and fresh seafood which are all cooked to perfection and served with complimenting gourmet salads and wines.

But even though tastes are changing Australian’s are still keen on maintaining a connection with their country and their history. This trend has filtrated into our restaurants and cafes as “bush tucker”flavours are making more appearances on menus. Some of these include:

-          Wattle Seeds

-          Karrajong Flowers

-          Lilly Pilly Berries

-          Quandon (wild peach)

-          Lemon Myrtle

-          Pepper Leaf

-          Kakadu Plum

Next time you’re planning the menu for your traditional Australian barbecue why not add some traditional flavours and ingredients.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/the-history-of-the-aussie-icon-the-barbecue-1576986.html

About the Author

If you’re after a traditional Australian BBQ then you need to call Lifestyle BBQ’s who have been manufacturing quality Australian made barbecues since 1976. Call them today on Ph: 02 9773 6245 to discuss your BBQs and Outdoor kitchen requirements. Alternatively you can visit them at 113a Fairford Road, Padstow, NSW or go to their website.

Modern Man And The Barbecue Grill

Author: Barbecue Smoker Recipe Man

Here's the enigma of the barbecue grill.....

Two customers have complained today and one of my suppliers just isn't providing the quality of materials that I need. In short it's been a rough day "at the office". I'm a bit down in the dumps but as soon as I get home and my heart lifts. My children greet me and are itching to tell me all about their day and there's a wonderful smell of cooking coming from the kitchen.

I give my wife a hug and ask "Hey, what's cooking?"

Tonight will be oven roasted chicken thighs on a bed of vegetables roasted in olive oil. A ciabatta loaf is warming in the oven and there's a bottle of merlot open to breathe on the kitchen table to round it all off. What better way to start the evening?

I know without any further inspection that what my nose tells me smells good really is good simply because my wife has many years experience, she enjoys cooking and therefore knows the subject inside out.

OK so I may be taking it a little to the extreme to make the point and before you all start hollering back, let me point out that I do my family's ironing and I clean the bathrooms so I'm part way from "Neanderthal" to "modern man". I'm sure there's plenty of us out there, sincerely I hope so.

My point is that considering all this talent my wife has and all her experience at cooking, why is it that when it's time for a BBQ cookout it's me that takes on the grill duties? The man of the house! What qualifications do I have? How much experience do I have?......... Zip....Nada...Niente! I can't even follow the most elementary grill recipes.

If I were applying for a job as a car mechanic which garage in their right mind would take me on? Yet armed with the most appalling gastronomic CV I'm trusted not to poison the family and if that weren't enough, we invite our best friends round in the honest belief that I won't poison them too!

Ever been to a BBQ cookout where the hamburgers are burnt on the outside and frozen in the middle? I'm sorry to say that while we might have moved someway towards modern man with the housekeeping duties, we're still eons away when it comes to the barbecue grill or meat smoker.

Now it has to be said that lighting the barbecue is definitely a man's job. C'mon guys who doesn't like playing with fire? So how ladies, do you eat safe in the knowledge that you'll live until tomorrow? Well I've got one simple barbecue tip:-

Give him the matches and the firelighters but don't give him any of the food - at least not for 45 minutes if charcoal, 15 minutes if gas. Believe me, if you bring it out any earlier it'll be a cremation rather than a BBQ party.

My tip for good food is gentle cooking, heat is good and flames are bad. Fat dripping onto the coals creates the smoke that flavours the food but that same fat also can cause flames if the coals haven't been allowed to settle. So in short, the coals should be hot and the flames not.

How do you keep your man away from the food without a padlock and chain on the refrigerator door? Give him a beer......or two! After all - I am a man!

Article Source: http://www.articlesbase.com/cooking-tips-articles/modern-man-and-the-barbecue-grill-313061.html

About the Author
BBQ Smoker Recipes - Free barbecue grill recipes & meat smoker cooking ideas on gas, charcoal or electric. Free Barbecue Recipes - Outdoor grilling tips, easy fire pit menus & the best homemade bbq sauce recipes. Kamado Barbecue Recipes - Menu ideas for the ceramic barbecue.

Don't Settle for Anything Less Than a Lynx Grill

Author: Caitlina Fuller

Barbeque grills come in a wide assortment. You can purchase a very inexpensive grill easily, but the fact is that if you want the food that you cook outdoors to be done to perfection, you are going to have to spend a bit more than ten or twenty dollars.

If you own a Lynx grill, then you own one of the best grills available. Lynx grills are innovative, luxurious and include every feature you will ever need for cooking outside. At first glance, you can see right away that a Lynx grill is high quality. There are no seams to catch your clothing on-the welds are seamless and the lid is as light as a feather, thanks to the spring hinges. To ensure that your food cooks evenly time after time, all Lynx BBQ grills are made with cast brass burners, a far cry from the cheap, hollow steel burners that other grills have. Also on each grill is a heat stabilizing system that protects your food from the wind. This again means that your beef steaks, pork chops and chicken will turn out evenly every single time and will cook evenly.

The Lynx trademark LED blue lights not only look outstanding, but they also serve a purpose. These lights make it easy to control and change the knobs, and when you open the lid of the grill, there is a halogen light that turns on so you can easily see what you are doing, even in the dark.

Lynx also carries supplies for the grills. Lynx grill parts are available to you should you ever need to replace something on your grill, or if you wish to add on to your grill.

Look in the backyards of the world's most famous and best cooks and chefs and the chances are great that you will find a Lynx professional grill sitting on the patio beside the pool. If you are looking for a replacement grill, check the Lynx grills. They are simply one of the best names in grills and are designed to give you years and years of carefree service. Not only do they do an incredible job cooking the most delicate of foods, but they look great too!

No matter your needs, Lynx has a grill for you. These BBQ grills are available as free standing applications or as built in models. There are several sizes available and each and every grill is backed by the Lynx name. You just cannot go wrong when you own a Lynx.

Article Source: http://www.articlesbase.com/tools-and-equipment-articles/dont-settle-for-anything-less-than-a-lynx-grill-1206027.html

About the Author

Lynx grills are innovative, luxurious and include every feature you will ever need for cooking outside. To ensure that your food cooks evenly time after time, all Lynx BBQ grills are made with cast brass burners, a far cry from the cheap, hollow steel burners that other grills have.

Napoleon Prestige II Freestyle Portable Gas Grill

Author: Jim Stevens

Napoleon has a reputation for constructing top quality Gas Barbeque Grills. The Napoleon Prestige II Freestyle Portable stainless steel gas grill is not an exception. Solidly built of stainless steel, the single burner portable gas grill is built to last. The 14,000 BTU burner is ample enough to heat 215 square inches of prime cooking space. The portable stands out as possessing an additional 105 square inches of warm rack space. Not too many portable gas grills have warm racks and this model can even be folded out of harm’s way when it’s not needed.

The lid on the Portable Gas Grill closes tightly, keeping wind out of the barbeque grill so you can barbeque in squally weather, which is a plus. The lid locks right in place and the chambers for cooking are big enough to contain most of the items you need to bring along. Moreover, the legs can fold up to make the 35-pound barbeque grill as small as possible, while still offering plenty of cooking options. This is certainly a portable barbeque gas grill for consideration, if you’re able to afford the almost $300 cost.

Optional systems for mounting entail a trailer hitch mounting, pedestal mount, patio rail mounting, as well as a boat rail mounting. The same barbeque grill is available with the infrared burner for approximately $370. This can be converted to generate on a typical 20-pound propane tank.

The well-constructed 304 stainless steel Napoleon Portable Gas Grill isn’t very sophisticated in design, but functions great. The burner has a single bar to generate 14,000 BTUs, and gives 215 square inches of prime cooking space a lot of heat. This portable gas grill unit has a fold up warm rack to offer you some extra versatility and space in the cooking. Naturally, you do pay for this versatility and quality at close to $300. To find out more information about quality gas grills visit: iBuyBarbeques.com

Article Source: http://www.articlesbase.com/shopping-articles/napoleon-prestige-ii-freestyle-portable-gas-grill-823988.html

About the Author

iBuyBarbeques.com the best in Barbeques Grills and Grilling Accessories. You will find a wide variety of home Electric Grills, Gas Grills, Charcoal Grills and Burners available at affordable prices. For more information also visit our blog

Gas Barbeques Are Brilliant In Summer

Author: Steven Wishaw

When you are looking at gas Barbeque grills you may want to be extremely mindful about which one you invest in. It pays in the long run to buy a good, quality one. Several in the inexpensive grills that are made today, look and also have numerous of the features in the gas BBQ's that cost hundreds and even thousands more. They are normally sold in big-box stores and on the internet. They are not developed for heavy use and will not hold up, or carry out as well as well-built gas grill. Keep in mind you get what you pay for. If you are attempting to save a few pounds, forget it, you'll probably be sorry you didn't commit a little more to buy quality a gas Barbeque, maybe even sacrificing some features that you would have liked to have. If you buy a low cost one you run the risk of having to figure out a way to transport it towards the nearby dump, or having to deal with to bribe your nearby garbage pickup individual to haul it away for you after utilizing only for a short while. And, I use it all year around! I live in an unfavorable environment for barbecuing during the winter months. It is kept beneath a covered place, and I put a durable cover on it when not in use. Further, it is maintained and cleaned on a regular basis to keep it in tip-top-shape. Now, had I invested in a gas Barbeque grill from the nearby "big-box" store for two hundred bucks, I don't think I would have had the same luck. Plus, you will get more features and a better warranty. Low-cost gas Bbq grills are more of a inconvenience than you may want. You will thank oneself for doing so.

Like marmite, it appears men and women either love or detest the theory of making use of a gas Barbeque. Unlike marmite however, most persons who detest them have not actually tried to cook on one. Here are a few pointers that might help you to make your mind up. For those of you who have tasted meat cooked by an skilled Barbeque hand, you may really well believe that charcoal BBQs produce tastier food stuff. The charcoal flavoured smoke infuses the meat which is why charcoal Bbq foodstuff has that distinct Barbecue flavour.
You can also add herbs to the coals so that they too infuse the meat. This wouldn't be recommended on a gas Bbq. Buying gas canisters and also disposing of old ones are often quite a chore. With charcoal you can essentially get a bag from any garage forecourt, although it won't last as long. The additional problem with gas canisters is that you can't be sure how much gas you have left. What's to Love? A gas Barbeque will heat up much faster than the usual charcoal one.

As soon as you flick the pilot switch, the Barbeque will start to heat up so it will be ready for activity in roughly 10 minutes. With charcoal, you must first indulge in the skillful procedure of illumination the coals, ideally without the use of fire lighters as these will hamper the taste. Most gas BBQs have a dial which controls the gas output. By turning this dial you can control the heat in the Barbecue. Anyone who has cooked or eaten sausages that are burnt to a crisp on the external yet raw in the middle will begin to see the benefit here. Charcoal BBQs tend to peak for about an hour then gradually the charcoal will start to burn out and loose its heat.

It is extremely tough to maintain a steady cooking heat from then on. Which is fantastic if you are food preparation for large groups or if your guests arrive at different times through the day. Gas BBQs don't produce much smoke, some will see this as a positive, some as a negative. There's only so long your guests will put on a brave face with big puffs of smoke circling them all day.

Article Source: http://www.articlesbase.com/home-and-family-articles/gas-barbeques-are-brilliant-in-summer-1876173.html

About the Author

The Spanish Barbeque

Author: Gayle Hartley

When the weather is fine, there is nothing quite like having a barbecue and eating al fresco, everything seems to taste better and cooking outdoors is a real pleasure.

Unlike the UK however, Andalucia basks in over 3,000 hours of sunshine a year which means that cooking on the barbecue, whether just for yourself or for family and friends, is almost an everyday occurrence.

In fact during the summer months, many people rarely cook indoors and extensive outdoor summer kitchens are a feature of many gardens and patios.

Even in December, we regularly eat outdoors at lunchtime, you need a jumper or two but the warm winter sun and clear bright blue skies are just so inviting.

Barbecue cooking in Andalucia is very different to the typical Bank Holiday affair in the UK with Dads serving up burnt black sausages which are a little too pink in the middle. There are no gas barbecues and we never, ever put things in the oven to keep warm…..

The design of barbecues you can see varies hugely, a few people buy theirs but most people prefer to have them built or they build their own and these are the most interesting. They range from simple functional ones built out of brick, rustic style ones like ours made out of stone, which we just made up as we went along. There are lovely smooth sculpted ones with high chimneys that seem to blend in to the surrounding area. Of course there are the more professional ones with different levelled grills and two compartments either back to back so wind direction doesn’t matter, or side by side. Both of these ‘double’ style barbecues allow you to cook different things at once such as meat on one side and vegetables on the other, or you can transfer the hot coals from one side to the other as they become ready so that you always have a constant supply of the perfect ‘brasa.’ Whichever style you see they are always big enough to take a large paella pan which is very important.

The key to a perfect barbecue is of course, the brasa or hot coals. To get it just right the fuel of choice is wood, a mixture of pine and olive or almond. Charcoal is almost never used. The use of natural wood means you get lovely chunks of hot glowing red coals which give off just the right amount of heat. The added advantage to using olive or almond wood is that the food produced is slightly smoky in flavour with earthy hints and if you add some rosemary or thyme to the wood the smell and taste is naturally herby and delicate.

It can sometimes take up to two hours to get the brasa just right but that gives you enough time to have an aperitif or a few tapas with friends while you wait.

Sometimes barbecue cooking conjures up images of burgers and sausages which are black on the outside and raw in the middle but that needn’t be the case at all. Here in Andalucia, the people have a passion for outdoor life, healthy eating and social occasions so the typical food of andalucian barbecues is always fresh, exciting and varied. Almost anything can be cooked outdoors and in true andalucian style family and friends get together to prepare a variety of dishes rich in colour and flavour to create a perfect atmosphere every time.

This doesn’t mean however, that you need to splash out on expensive ingredients, quite the contrary in fact. People here are experts at creating delicious dishes using fresh local produce at very little cost.

Barbecued chicken is a favourite and it is much more economical to buy a whole chicken and get your butcher to joint it for you which is what the locals here usually do. A typical way to barbecue chicken here is once you have all the separate cuts, marinade the pieces in lemon juice, olive oil, garlic and thyme for a couple of hours. The marinade, as well as producing a lovely flavour, helps keep the meat moist during cooking and if you keep the cuts small it takes hardly any time which avoids burnt outsides and raw centres.

Other popular marinades for meat are honey and lemon or mustard and orange. However, nothing beats a pork or lamb chop or sausages and burgers simply cooked on the barbecue. Chops are generally cut really thin in Andalucia which means quick cooking and things don’t get burnt. A favourite way to barbecue sausages is to roll them up and then skewer straight through with a sprig of rosemary or thyme for natural sausage skewers.

Being close to the coast, fish is obviously a favourite barbecue dish and everything from quick seared sardines or prawns to fresh tuna steaks are cooked on the barbecue. Tuna stuffed with mint, wrapped in foil is a lovely treat but my favourites by far have to be gambas al pil-pil and the Spanish paella, either the seafood or rabbit and chicken varieties which can all be cooked on the barbecue.

But the barbecue doesn’t have to mean meat or fish with a side salad, many vegetable dishes can be prepared the same way as meat dishes. Baked potatoes are lovely cooked in the hot embers of your barbecue and if you put some olive oil, thyme and garlic in before cooking they are simply delicious. Vegetable kebabs are an obvious favourite too and if you have some good cazuelas you can do garlic mushrooms in olive oil which are prepared in a similar way to gambas al pil-pil. A typical vegetable dish eaten especially in the summer is ‘escalibada’ which is tomatoes, red peppers and onions which are cooked on the barbecue grill until soft in the middle. It doesn’t matter if the skins are a bit black as it all adds to the flavour and the skin is discarded anyway. Once cooked and peeled, chop them up, mix them together, add some salt and a drizzle of olive oil and that’s it. The beauty of this dish is that it can be eaten hot or cold so you can prepare it in advance if you wish.

During the summer, the best time to have your barbecue is in the evening – often it is just too hot at lunch time anyway. The best thing about evening barbecues is the atmosphere. Garden lights or outdoor candles create a really warm, friendly feeling and after the meal what better way to relax than to put some more wood on the fire, sit back in the warm glow and watch the stars…

Article Source: http://www.articlesbase.com/home-and-family-articles/the-spanish-barbeque-236202.html

About the Author

Gayle Hartley is a food writer living in Spain and co owner of Orce Serrano Hams.
http://www.orceserranohams.com

Wine And BBQ - What Is Best?

Author: Alexander Dennis

Summer is BBQ time. With Father's's Day, July fourth and summertime in general, many American citizens enjoy normal BBQ. At Naperville's Ribfest, pork BBQ ribs are king. If you are a little'porked out,' griddled chicken and fish are a welcome change. A wine that pairs well with both of these is Chardonnay.

Wine Facts

Chardonnay is one of the most generally planted and successful white wines in the world, and is recognized as one of 9 classic grape varietals. Chardonnay offers appealing tastes of tropical fruit, apple and butterscotch and has a creamy, full-bodied style. Quality Chardonnay is temporarily aged in oak barrels to impart a creamy richness and a long, pleasing finish. Wine makers must be cautious about the length of time the wine is in contact with the wood, as an'over-oaked' wine can loose its fruit flavors and balance, and taste upsetting.

Chardonnay's major growing areas include California and the Pacific Northwest, Chile, Australia, France, Italy and south africa. The significant difference is the'old world' style French Chardonnay tends to be leaner, crisp with mineral and apple notes, while Yankee Chardonnay has a tendency to be big and oaky with vanilla and butterscotch notes. As Yankee tastes have shown preference for a lighter style of Chardonnay, American winemakers have moved away from their dependence on oak and are using stainless steel vats, leading to a snappier, more food friendly wine.

BBQ Catering

The Wine Spectator's's July issue reports the 2007 vintage of California Chardonnay is outstanding, with the northwards California regions ( Napa, Sonoma, Carneros ) all receiving 96 out of 100 points. They described this vintage as'Ripe, complex, balanced and age worthy wines.' This is great news to share and hopefully encourages you to try some 2007 Chardonnay soon.

California Chardonnays present extra food pairing challenges, as they have a tendency to have a toastier oak flavour and higher alcohol levels.

So why the popularity? The wealthy, buttery character of shellfish pairs beautifully with Chardonnay's buttery taste ( think Lobster ). Generally, seafood, shellfish and chicken offer a straightforward flavour profile that may not struggle with Chardonnay's complexities. And Chardonnay's bold tastes can square up to a rich sauce that might go with your entre.
We suggest that you consider trying both'old' and'new world' styles of Chardonnay. When charcoal grilling or smoking meat, a toasty California Chardonnay can compliment the hazy tastes of your BBQ.

An unoaked, chrome steel aged Chardonnay will pair well with light summer salads or fish and chicken dishes that are cooked on a gas grill.

Directionally, Americans have moved away from heavily oaked Chardonnay and are now seeking out less oaky versions.

Oak levels in descending order

Foxglove, Central Coast, CA. -- Light oak $12

Columbia-Crest, Columbia Valley, WA. -- Medium oak $8

castle St. Jean, Sonoma, CA. -- Heavy oak $9

Yalumba, South Australia $9
$13
Elderton, Barossa, Australia $13

The Wishing Tree, Western Australia $13

Wine of the Month

Foxglove Chardonnay

This wine should be consumed inside 2 years, $12.
.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/wine-and-bbq-what-is-best-1249911.html

About the Author

Alexander Dennis is a writer who is interested in food, wine and cooking. Need a bbq caterer?

Essential Tips For The Novice Smoker

Author: Barbecue Smoker Recipe Man

Writing a website full of BBQ Smoker Recipes is a time consuming business even at the best of times. I take pride in ensuring that the pictures I put up on my site are of food that I have cooked and not some glossy template purchased on the internet and I also want my recipes to be innovative. What I enjoy most of all is when readers use my feedback form with ideas for improvements to my site and also to suggest recipes, there's so much creativity out there and to harness just a small amount of it is truly humbling.

It's a two way street of course and just as I get some great free barbecue recipes in return and I also get a lot of questions to which answers are free of charge. Many of the questions start with the sentence "I've just won / been given a smoker without any instructions and I'm gonna cook for 20 guests at the weekend, do you have any tips for me?"

I'm not sure about tips but my immediate reaction is a combination of:-

· Lucky you winning a smoker
· Cooking for 20 first time out, that's a challenge..........
· Cooking for 20 first time out - are you mad?

Barbecue cooking for any number of people is challenge enough but doing it on a piece of equipment that's never been used before is really asking a lot. Nevertheless I always respond with my "essential tips" for the novice smoker:-

1. Do a trial run. Not just to test your BBQ cooking abilities but also if the smoker is new it will be protected with an oily film that needs to be cleaned up. Just like any oven it's important to give it a run otherwise your first food will not taste right.

2. Keep the temperature in the smoker between 230 - 250°F

3. It's indirect cooking so heat should no be directly under the food, put the drip tray here and this will help keep it moist.

4. If it's a charcoal smoker the coals will start to cool after 60 mins so keep a steady stream on fresh charcoal available and change every 45 mins

5. Slow cooking is the order of the day and you'll need to allow up to 90 mins cooking time per pound of meat

6. Many argue that after 5 hrs smoking, the smoke adds no further flavour so you can finish off in the conventional oven if you wish. (Just wrap the food in foil to keep it moist)

7. Don't be tempted to lift the cover of the barbecue too often - you only let the smoke out

8. Use a thermometer to check the internal temperature.

9. Practice makes perfect - don't give up after the first attempt!

And that last point is so true, I've been cooking on grills and smokers for 20 years and I still get it wrong so don't be too hard on yourself if at first you don't succeed.

Even if you're not a novice smoker, hopefully there's something here for you to take away and you'll have a happy and safe cookout or maybe you have got a tip for me?

Article Source: http://www.articlesbase.com/cooking-tips-articles/essential-tips-for-the-novice-smoker-322733.html

About the Author
BBQ Smoker Recipes - Free barbecue grill recipes & meat smoker cooking ideas on gas, charcoal or electric. Free Barbecue Recipes - Outdoor grilling tips, easy fire pit menus, healthy rotisserie suggestions, best homemade bbq sauce recipes. Easy Barbecue Recipes - Easy recipes for the smoker grill with lots of tips.

BBQ Pork Chops

Author: Adam

BBQ Pork Chops

When you out buying your pork chops try purchasing quite thick cuts, as thinner pieces tend to dry out quickly on the barbecue. Boneless chops tend to need more flavouring as the bone gives off a desirable taste.

Oil the grill grid with some olive oil to prevent your chops from sticking. The secret to pork chops is to sear the outside. By searing it your lock in the juices, which prevents the chops from drying out.

When meat cooks the fibres tighten and cause the juices to be squeezed out. This is the reason why meat dries out on a barbecue so quickly. 

Preparation & Flavouring

Don't defrost the chops in the microwave rather let them thaw overnight in the refrigerator. Before placing the frozen chops in the refrigerator, pour over your favourite marinate and seasoning.

By leaving it to marinate overnight, you allow for the meat to fully flavour. Use ingredients like vinegar and olive oil to tenderize the meat. Adding a dry rub will also enhance the flavour. Using a wet and dry marinate together compliment one another, first coat with the dry rub then pour over the marinate.

Grilling Pork Chops

Set your grill on to the highest temperature possible and sear the chops for one minute on eachside. Turn down the heat to medium and slow cook the chop till it cooks through, normally another 5 - 8 minutes on eachside.

To prevent the chops from drying out while you are grilling, keep coating them with sauce . Your grilling time will depend on heat of the grill and thickness of the meat cuts. Let the chops settle for 10 minutes before you serve them, the juices need to settle.

www.bonfeu-bbq.com/grilling-pork-chops.html

Article Source: http://www.articlesbase.com/cooking-tips-articles/bbq-pork-chops-1376688.html

About the Author

Im 24 originally from Johannesburg South Africa but recently moved to Marbella Spain. My hobbies include tennis, gyming and barbecuing.

English Independence Day BBQ Cooking

Author: Paul Yates

It all started over two hundred years ago with oppression and taxation by the British crown and ended up with a war. I am not sure why the American nation chooses to celebrate its separation from the British on July 4th but as a barbecue enthusiast I can really see the benefits.

Being a native of the country that lost the war of independence I look at our national holidays and wonder what I have done to deserve the dates we have. I guess the closest we come is St Georges day and that is in April. Have you ever been to England in April? Well if not, let me tell you that it is wet, overcast and usually blowing a gale so in general an all round misery and not conducive to a barbecue. Maybe that's the reason why we do not celebrate our national saints day the same way that other countries do. Then let's look at the other big celebrations:-

Easter - in March or April so generally the same weather as St Georges Day

Christmas - December can actually be a very peaceful month but still pretty cold for a BBQ

I hear so much about the Independence Day BBQ and what a great event it is that I am really jealous, it seems completely logical to me to have a national holiday at the height of summer and make an excellent opportunity for a party. So just needing any excuse to light the barbecue why not celebrate the fact that we lost the war in 1776? After that of course the only dilemma left to settle is what to cook?

In England we have the added confusion of the terminology because an American will call an English barbecue, a grill, and what an Englishman calls a meat smoker in America is called a barbecue pit. This makes some traditional barbecue smoker recipes difficult for an Englishman to do albeit I have got around this by investing in a Kamado ceramic barbecue but if an Englishman really wants a low cost method to indirectly cook then it's got to be a large gas bbq grill that has at least two burners. I this way the food can be cooked over a drip tray on one side of the Barbie whilst on the other side the heat is applied to the coals.

So what do I cook? It is only right that an Independence day BBQ should be packed with the all American taste so for me it has to be a pulled pork recipe and / or a barbecue ribs recipe. Long slow cooking basted by a sugary viscous mop and a few soaked wood chips to complete the flavour - fantastic! It is always important to let the meat rest after the cooking process as this seals in the juices and during this time it makes perfect sense to be grilling that bbq appetizers. I go for some barbecue fish recipes because generally they are really quick to cook and offer a completely different flavour to the main course.

For dessert it has to be a blueberry pie but at the moment I have not been able to work out how I can do this on the barbie. I'll keep trying and in the meantime I continue to send my thanks across the pond for a great summer party feast.

Article Source: http://www.articlesbase.com/cooking-tips-articles/english-independence-day-bbq-cooking-466919.html

About the Author
Resources: Independence Day BBQ - Barbecue Grill and Smoker Recipes for July 4th. Barbecue Ribs Recipes - Easy ribs recipes for the smoker. Homemade Barbecue Sauce - Great easy recipes.