Barbeque Cooking: -some Handy Tips That You Can Use to Make Things Better!

Author: parveenkumar

So where should you begin. The first thing that you should consider is of real importance and it too often overlooked by amateur cooks. We're talking about the issue of food hygiene. If you're used to cooking a lot then you may be aware of food hygiene issues already. It's vital that you apply those same rules when cooking on a barbeque.

The way in which you handle meat is of particular importance. You should never allow cooked and raw meats to come into contact with each other. Equally, you should not allow the juices to be contaminated.

What this means for you is that you need to concentrate on how you prepare food, taking particular care to wash hands and equipment at regular intervals. If you're worried about being able to do this on the day then you should consider how much of the food preparation can be done prior to the occasion. Just as you won't want to take risks with the preparation, for more details visit to www.chow-chows-secrets.com you'll also want to cook all food properly. It's vital that you have suitable equipment for the task.

Many like to use Weber BBQ grills, but you should use whatever you are comfortable with. Make sure that you know how the equipment works and which parts of the cooking surface reach which temperatures.

This is important because a failure to have this information will make it very difficult for you to cook food properly. You won't want to serve food that doesn't taste very good, for more details visit to www.300-chicken-recipe.com or that could be harmful to your guests.

Cooking effectively on a barbeque needn't be an impossible task. Keep an eye on all food as it cooks, so that you are ready to step in if there are any problems. You can have an enjoyable day and make it one that your guests will all remember for the right reasons.

Article Source: http://www.articlesbase.com/recipes-articles/barbeque-cooking-some-handy-tips-that-you-can-use-to-make-things-better-738002.html

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If you have trouble cooking on a barbeque then doesn’t worry - you're by no means alone. Cooking in this way can be tricky, but there are some handy tips that you can use to make things better.

How To Ensure Barbecue Food Safety

Author: Barbecue Smoker Recipe Man

Many friends and work colleagues have phoned in sick because of food poisoning and followed it up with something like "I had a BBQ at the weekend, and I must have eaten something not properly cooked".

To be honest I think some of them probably just drank too much but clearly there's enough of a belief out there that food hygiene is a problem at a barbeque for either a genuine day off work or a cast iron excuse.

In many of the barbecue articles that I've written I've concentrated on the phrase "sizzle is hot, flames are not" which focuses on the need to be patient and control the barbecue flames. If however you still haven't mastered this point then maybe it's time to resign yourself to buying a barbecue thermometer?

Why do I need a BBQ thermometer? Take this barbecue hamburger example:

Many folks assume that when barbecued hamburger is brown in the middle, it is well done but according to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The internal temperature must be 160°F before its safe to eat.

The bug we're trying to protect ourselves against is e-coli, and bacterium that live on the surface of meat. This is an important point and essential to understand because we can happily eat a rare steak without any chance of food poisoning. Provided the steak is cooked well on the outside, the bacteria are killed.

This is not the case with a hamburger however because the burger is made from ground meat so surface bacteria could be anywhere inside the hamburger.

The signs and symptoms of food borne illness range from upset stomach, diarrhoea, fever, vomiting, abdominal cramps, and dehydration, to more severe illness-even death, but having said all this, please don't be put off having some hamburgers at your next BBQ cookout. With a few simple precautions that follow the rules of basic food hygiene and barbecue food poisoning will be a thing of the past.

Use a food thermometer. Instant-read food thermometers are good for checking the internal temperature toward the end of the cooking time.

1. The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.

2. Make sure to clean your food thermometer with hot, soapy water before and after each use!

The other option is to use a large-dial oven-safe or oven-probe thermometer and these can be inserted in the meat and used for the duration of cooking.

There are many types of food thermometers, so it is important to follow the instructions for your food thermometer to ensure the correct reading. When happy with the method of use you can refer to the USDA Recommended Safe Minimum Internal Temperatures to ensure a safe barbeque cookout.

· Steaks & Roasts - 145 °F
· Fish - 145 °F
· Pork - 160 °F
· Ground Beef - 160 °F
· Egg Dishes - 160 °F
· Chicken Breasts - 165 °F
· Whole Poultry - 165 °F

That's the main one, but to finish off here are a few more tips to help you avoid food poisoning at your next BBQ:-

1. Wash hands and surfaces often

Use warm, soapy water for 20 seconds before and after handling food and wash you're cutting boards after each food item is prepared

2. Don't cross-contaminate, always keep raw and cooked food separate. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.

3. Refrigerate promptly - but do not cover (e.g. with stretch wrap) if the food is still hot

Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.

Be Food Safe! Prepare With Care

Know how to prepare, handle, and store food safely to keep you and your family safe. Bacteria can grow on meat, poultry, seafood, eggs, and dairy products, as well as cut-up or cooked vegetables and fruits.

Follow the above and food poisoning should be a thing of the past. Why not pass this onto your employees? You may see a marked improvement in Monday morning attendance - or maybe just a different excuse.

Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-ensure-barbecue-food-safety-322716.html

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Free Barbecue Recipes - Free BBQ grill recipes & meat smoker cooking ideas on the ceramic barbecue. Barbecue Grill Guide - Compare electric, gas and charcoal barbecue grills. Easy Barbecue Recipes - Easy recipes for the smoker grill with lots of tips.

Zesty Orange Bbq Chicken

Author: Lewis Theakson

Ingredients

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Tips:

It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper.
You can place it on a tray to catch any drips that may fall as it thaws.  

When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.  

The other alternative is to leave the bird in its wrapper and put it into a
heavy paper grocery bag. Close up the bag and put it into a cool room. You
will need to check it frequently, and once the bird is thawed, you must cook
it immediately.

Article Source: http://www.articlesbase.com/advertising-articles/zesty-orange-bbq-chicken-1537035.html

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Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

Competition Bbq Secrets Review

Author: Lucy Stone

Have you ever tasted the most delicious barbecue ? And do you expect to enjoy it anytime at home? I suppose so. If you master the techniques of cooking barbecue , you will achieve your puspose. Well , many cookbook can be searched through the internet and you must follow the cookbook step by step. But you don't get the result as you expect. Don't be at a loss. Why not try Competition BBQ Secrets? It can giev you a surprise.

Competition BBQ Secrets not only provide the best sauce, brine or marinade, but also teach you some scientifical ways to cook barbecue. With Competition BBQ Secrets, you will learn what kind of equipment at hand to use and how it will affect your meat's flavor. In a word, it can supply you with what you want to make perfect BBQ. How could you get it? Take it easy! Go on please.

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Article Source: http://www.articlesbase.com/home-and-family-articles/competition-bbq-secrets-review-2032820.html

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Tips For Choosing A Gas Or Charcoal Barbecue

Author: Janet Ashby

Charcoal or gas barbecues will both cook efficiently and produce delicious food! To help you choose which type to purchase we've put together this guide to set out the features, advantages and disadvantages of both charcoal and gas barbecues.

Charcoal Barbecues

These types of barbecue are usually made from either cast iron or stainless steel, often with a baked on enamel finish. The enamel protects the stainless steel and prevents rusting and this is probably the best choice for a long lasting barbecue. Look for heavy duty plastic wheels which will stand up to cold or hot weather.

Features of Charcoal Barbecues

Cooking grates made from stainless steel or nickel plated are the best as they do not rust and are easy to clean. Plastic or wooden handles are much better than metal as they can be used when the grill is hot. A hinged grate is useful as it makes it easy to add more charcoal and an incorporated work surface that is durable and easy to clean and is also useful.

Advantages & Disadvantages

Charcoal barbecues are cheaper than gas barbecues but can be more expensive to run. There are not so easy to light but to many people lighting the charcoal adds to the fun! Gas barbecues are cleaner and do not need the ashes cleaned out after use. Many people also like the smell and atmosphere of a charcoal barbecue and feel that a gas barbecue does not have the traditional 'feel' of a charcoal barbecue.

Features of Gas Barbecues

The best construction method is stainless steel covered in a baked on enamel finish which is durable and rust free. Leg supports should be welded for greater strength and durability. A lid is useful and most gas barbecues come with two or more burners to allow you to cook more than one dish at one time. Angled steel bars are preferred over lava rocks as they prevent flare ups caused by the juices pooling by efficiently vaporising them. The rising smoke from the vaporised juices enhanced the flavor of the food. Many gas barbecues also have side burners which can be used to cook pasta, sauces etc.

Advantages & Disadvantages

Gas barbecues are cleaner than charcoal barbecues and lighting is easy. Temperature is also easy to control. They are more expensive than charcoal barbecues and the gas bottle can be bulky. Many people miss the traditional smell and atmosphere of a charcoal barbecue.

Barbecue Tips

1. Keep hands away from hot surfaces and do not put your hands directly over the heat.

2. Always pre-heat the barbecue for about ten minutes.

3. Use a wire brush clean off any food debris after use.

4. Replace the grill lid while cooking to help keep the hot air circulating around the food for more even cooking.

5. Always make sure meat and chicken is thoroughly cooked by using a meat thermometer. Undercooked food is one of the leading causes of food poisoning!

6. Do not turn constantly. Turn only once half way through cooking.

7. Steaks and other items that cook quickly can be grilled over a direct heat source, slower cooking foods such as ribs need to be cooked away from a direct source to make them juicy and tender.

8. The outside temperature will affect the cooking time so if you are cooking outside in the winter you will need to allow more time than is given in the recipe.

Article Source: http://www.articlesbase.com/cooking-tips-articles/tips-for-choosing-a-gas-or-charcoal-barbecue-711372.html

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For information on Weber gas barbecues and information, tips and barbecue recipes visit Weber Gas Barbecue Grills and Weber Genesis Gas Barbecues