Professional Outdoor Grill Cooking http://delmonicogrill.com Professional Outdoor Grill Cooking Sat, 04 Feb 2012 01:45:36 +0000 http://wordpress.org/?v=2.8.6 en hourly 1 7 Professional Grilling Tips http://delmonicogrill.com/7-professional-grilling-tips/ http://delmonicogrill.com/7-professional-grilling-tips/#comments Sat, 04 Feb 2012 01:45:36 +0000 grillmaster http://delmonicogrill.com/?p=32
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    • ]]>     1. Always start with a completely clean grill. The fish that you cooked last week was tasty, but unless you want a hint of fish with your hot dogs, burgers or steak, you need to clean your grill before cooking. You should clean you grill each and every time you use it. Wait until it cools down, and then clean the surfaces with baking soda and the racks with grease fighting dish soap and water.

    2. Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

    3. Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

    4. While marinating before you cook will add flavor, covering your meat in barbeque sauce before cooking will dry your meat out, and may even cause it to burn. This happens because most BBQ sauces contain high amounts of oil and sugar that will burn quite easy.  If you use barbecue sauce, only add it in the final moments before removing your meat from the grill. Just remember that meat has a natural flavor that is brought out by grilling and you don’t want to ruin that flavor.

    5. Searing you meat will lock in the juices and taste but you don’t want to cook your meat at that high temperature for the whole amount of time. Once you have seared both sides, reduce the heat to medium. This will ensure that your meat is full of flavor and tender.

    6. Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many serious food-borne diseases. Also don’t handle cooked meat with the same utensils that you use for raw meat. I like having two sets of thongs with different colored handles to make this easy.

    7. Never poke holes in your meat while it’s cooking. Puncturing the meat will cause the juice inside to leak out into the bottom of the grill.  This make your food dry and make for a messier clean-up.

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    ]]>     http://delmonicogrill.com/7-professional-grilling-tips/feed/ 0     Hosting a Barbecue Party Like a Pro http://delmonicogrill.com/hosting-a-barbecue-party-like-a-pro/ http://delmonicogrill.com/hosting-a-barbecue-party-like-a-pro/#comments Fri, 03 Feb 2012 01:13:47 +0000 grillmaster http://delmonicogrill.com/?p=26
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    • ]]>     To make your outdoor grilling experience just like the professional grillers, here are some tips and ideas to help you have a successful barbecue party event.

    A potential issue when planning an outdoor grilling event is the weather. While you will not be able to guarantee that the weather stays nice your barbeque event, proper planning will help you avoid the days where cooking outdoors is going to be simply out of the picture. Watch the Weather Channel or check online forecasts. If rain or cold or other inclement  weather is likely on the day that you were thinking about having your barbecue, then it may be a good idea to wait for a better forecast. Alternatively, you may want to rent a canopy or outdoor gas heaters to help alleviate the effects of bad weather.

    Make sure that you prepare ahead for your outdoor grilling event. Around 12 to 24 hours before you start of the party, make sure that all of the meat you will be cooking is properly thawed, prepped and marinated. When the meat prepped and stored consider the side dishes you will be serving.  The  traditional American barbecue sides include baked potatoes or fries, potato salad, baked beans and coleslaw. You might also experiment with Hawaiian or Caribbean variations such as pineapple, fruit salads and the like.

    Before you begin cooking, spray your grill’s cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

    Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off. Nothing tastes worse on meat than lighter fluid. Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid. I recommend using wood starters to get the charcoal going. This imparts a better taste to the meat and isn’t that hard to do if you use a little patience and practice.

    For the best professional style barbecue taste I recommend using the freshest meat possible from a local butcher shop. However, sometimes you may have to use frozen meat. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it Avoid thawing it in a microwave because this will partially cook the meat and dry it out. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

    Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw. This is very important because you do not want your guests to get ill from your mistake.

    Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill.  Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your grill. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.

    Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly. Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn. While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

    If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn the sauce, making the meat quite unappealing .

    Following these simple tips will help insure that you provide your guests with a professional outdoor grill cooking experience that they will talk about for a while afterward.

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    ]]>     http://delmonicogrill.com/hosting-a-barbecue-party-like-a-pro/feed/ 0     Summer Professional Grilling Tips http://delmonicogrill.com/summer-professional-grilling-tips/ http://delmonicogrill.com/summer-professional-grilling-tips/#comments Thu, 02 Feb 2012 00:32:11 +0000 grillmaster http://delmonicogrill.com/?p=38
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    • ]]>     Summer is the best season to perfect your professional grill techniques. The long days insure that plenty of time is available for evening cookouts. The chances for truly bad weather are generally less and easier to predict. What are some things you can do to make your summer barbecue party a success?

    First, it is important, as always, to follow fire safety rules. Often brush and even grass around the house can be dry and prone to sparking a fire. Make sure that you have any flammable brush cleared away from where you’re going to be cooking. Also be careful around wood, such as on a deck, that might be dried out from hot days. I’ve seen them begin to smolder when they were to close to a hot grill.

    As you cook, keep yourself hydrated. Having to take a trip to the hospital isn’t a good way to end your party early! Keep plenty of cool water on hand and drink often. You’ll be working in hot conditions so you’ll need fluids. Avoid alcoholic beverages until you’re ready to kick back and relax.

    Bugs can be an unpleasant part of summertime outdoor activity. Bug zappers work but are rather unappealing. You may want to try scented candles that keep biting insect pests away from your grilling station and your guests’ tables. Make sure you cover food quickly to avoid attracting flies. Nobody wants to see that on their food.

    It’s always a good idea to have an appetizer for your guests to enjoy. I recommend a hearty, freshly made, garden salsa served with tortilla chips or a fruit salad.

    Try to serve your meat as quickly to your guests as you can. Any delay can reduce the flavor and enjoyment of the meal. Make the meat the last thing to be ready. Nobody wants to wait around for you to finish the potato salad while the meat is getting cold.

    I hope these ideas help make your summer barbecue party a success and enhance your reputation as a professional griller.

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    ]]>     http://delmonicogrill.com/summer-professional-grilling-tips/feed/ 0     Gas Grills http://delmonicogrill.com/gas-grills/ http://delmonicogrill.com/gas-grills/#comments Tue, 31 Jan 2012 22:25:13 +0000 grillmaster http://delmonicogrill.com/?p=18
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    • ]]>     Gas grills work by a spark igniting the gas, either propane or natural gas, within the grill. Gas grills usually have a knob or button in which you push that in turn activates a small hammer. This hammer hits the top of an ignition crystal, creating a spark. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface.

    Gas grills come in all shapes and sizes so that makes them perfect for just about any type of outdoor barbecue or garden party. Smaller gas grills give you the portability needed to plan barbecue parties away from home.  Larger gas grills are handy and efficient for cooking larger amounts of food quickly. In any size, gas grills have less mess of other types of grills.

    There are several factors that you must consider when you purchase your first gas grill.

    Gas Grill Weight

    Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you’re planning camping trips, barbecues at the beach or tailgate parties, you may want to think about getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills. Don’t forgot to add in the weight of the gas cylinder.

    If your plans are focused on home cooking, then larger grills should be just right for you.

    Gas Grill Cooking Surfaces

    Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill and a ribbed grill. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken. Some grills even offer these types of surfaces as Teflon coated non-stick that allow you to cook a whole array of foods that you probably would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.

    Gas Grill Surface Area

    Similar to weight, you should consider the amount of cooking surface area you will need according the the cooking situations and locations you plan on being in. If you will only be cooking for a couple of people you will want a gas grill with a smaller surface area. This will mean that it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area. This surface area may also include different types of cooking surfaces. Look for the type that suits your style best or is interchangeable.

    Gas Grill Cost

    Gas grills are typically on the higher end of the price scale since they require more mechanical parts than charcoal grills. You can expect to spend anywhere from $50 for a small gas grill up to $2500+ for a large stationary gas grill. You also have to remember that you must also purchase the gas for your grill.

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    ]]>     http://delmonicogrill.com/gas-grills/feed/ 0     Outdoor Grill Features http://delmonicogrill.com/outdoor-grill-features/ http://delmonicogrill.com/outdoor-grill-features/#comments Mon, 30 Jan 2012 21:28:19 +0000 grillmaster http://delmonicogrill.com/?p=15
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    • ]]>     When you’re looking into different grills features, you may be faced with a lot of choice. How should you select the best outdoor grill that is best for you.

    One of the most important things you should choose is the fuel type.

    Charcoal grills are one of the most popular types of grills. Charcoal grills use charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost, although they are generally less expensive than comparable gas grills. Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time. Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away.

    Propane grills are also useful for someone in small areas, since they can come in smaller sizes. Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills.

    Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat quickly.

    Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods. This kind of grill produces the best smoke flavor.

    BTU is the measure of the amount of cooking power the outdoor grill has, the amount of heat that your grill produces. To calculate this, take the amount of space available for cooking and divide it by the total amount of BTU’s. Ideally you will want at least 95 to 100 BTU’s per square inch of cooking space. So for example, if you have a grill with 50,000 BTU’s and 450 square inches of cooking space, then you will be receiving about 111 BTU’s of cooking power per square inch. Anything less, and you may want to consider a different grill.

    The next thing you will want to consider are the cooking surfaces of the outdoor grill. How much space does it have? Will you be able to cook for just yourself, or you entire family? Depending on your situation, you may want to consider a larger or smaller grill.

    What about cleaning? Does your outdoor grill have anything type of features that allow you to clean it easier? Some grills offer such things as a cleaning door, that allows you to easier remove the used fuels. This is handy if you decide on a charcoal and smoker grill. Some grills have a non-stick surface that allows for very easy cleanup.

    Another feature most gas grills is the ability to control the different temperature of different areas of your grill. This is typically controlled by knobs on the front, much like an oven. This allows you to cook different types of foods at the same time. Some may even have a gas burner so that you can cook vegetables alongside the meat.

    Starting your grill changed drastically with each type of grill. Smokers and Charcoal burners require you to light a starter, the wait for the fire to burn out and turn to embers before cooking. This can take anywhere from 20 to 45 minutes. Natural gas and propane gar grills can be started instantly by lighting the burners with a lighter or a starter button.

    Whichever outdoor grill features you select, make sure that they fit your cooking needs and space available.

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    ]]>     http://delmonicogrill.com/outdoor-grill-features/feed/ 0     American Outdoor Grilling http://delmonicogrill.com/american-outdoor-grilling/ http://delmonicogrill.com/american-outdoor-grilling/#comments Sun, 29 Jan 2012 20:08:09 +0000 grillmaster http://delmonicogrill.com/?p=3
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    • ]]>     Outdoor Grilling is an American tradition. Statistics show that each year at least 90% of families attend at least one barbecue party. About 40% of families throw parties that center around the idea of Outdoor Grilling. With statistics like that, one must wonder why cooking outdoors is such a popular event and tradition.

    First, outdoor grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

    A variety of meats and side dishes are used when barbecuing outdoors. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. You should also find spices and marinades specifically for outdoor grilling are somewhere near by.

    Traditional side dishes include potato salad, baked beans, and coleslaw. These sides work well with almost any meat you wish to prepare on the grill. Your traditional condiment bar should include pickles, relish, and onions.

    Different types of outdoor grills will present different types of flavors. Charcoal and smoker grills present a natural smoky flavor which is one of the most known and best loved tastes in barbequing. Smokers even allow you to control the favor of the meat by using different types of woods. Propane gas grills allow grillers to cook their meals faster, but still have a grilled flavor.

    Some outdoor grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

    Another reason outdoor grilling is so popular is the fact that it gives you a reason to hold a party or celebration. Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to be with friends.

    Themed parties are always fun for your family and guests. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

    Outdoor grilling is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter.

    Finally, outdoor grilling is popular because it can be considered a hobby as well. Cooking outdoors on a grill, like anything else in life, takes time and practice. It can be fun to play and experiment with different techniques and recipes. Once you have developed a like for barbequing, then you can focus on creating your own variations on traditional recipes and ideas for your own outdoor grill.

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    ]]>     http://delmonicogrill.com/american-outdoor-grilling/feed/ 0     Professional Grilling with a Gas Grill http://delmonicogrill.com/professional-grilling-with-a-gas-grill/ http://delmonicogrill.com/professional-grilling-with-a-gas-grill/#comments Fri, 27 Jan 2012 16:46:02 +0000 grillmaster http://delmonicogrill.com/?p=29
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    • ]]>     Can you do professional grilling with a gas grill? Sure you can. It’s just a matter of learning how to do it properly so that your meat is cooked to perfection.

    Barbecuing is typically thought of as a summer event, but some diehard fans of barbecue will not think twice about breaking out their barbecue grills during the winter. Grillers in the Southern and West Coast US may not have this problem too often but if you live in Northern states chances are that your winter time includes snow and other difficult weather conditions. Wood smokers and charcoal grills present a problem as you must set the grill up properly and then wait for the grill to get ready. This can take hours because the grill takes so long to heat up. The idea of standing outside waiting on the grill may not sound appealing in chilly weather and especially in snow. Gas grills give you the opportunity of quickly cooking a great barbecue meal without freezing your buns off.

    Another issue found with charcoal and wood grills is the cleanup involved. Once you are done grilling with a smoker or charcoal grill, you then have to to clean out the burned remains. The burnt coals or wood chips present a dangerous fire hazard. However, gas grills will simply need a wipe down before it can be stored away for the next time.

    A feature that comes with the different cooking surfaces typically found on gas grills is the ability to cook different foods, at different temperatures, at the same time. This feature is available if your gas grill have separate burners. This allows you to cook your entire meal much more quickly and avoid going back and forth from the indoor kitchen to the outdoor grill. Some gas grills even come with a warming feature, which will keep your food warm while the rest of the meal is still cooking.

    Gas grills have do have safety concerns although they’re safer than charcoal and wood grills. For example, propane gas is extremely flammable if not used correctly. Other grills however, present higher risks for fire as they cook with an open flame. Also, due to stronger government regulations, gas grills are typical built much sturdier then their more simpler counterparts.

    If you are considering traveling with your barbecue grill, a gas grill may be the best option. Gas grills come in small sizes which are perfect for traveling. Small size gas containers are available at your local grocery, hardware or convenience stores. This makes it easy to transport the fuel source as well.

    With a little practice you can have tasty and safe professional grilling with a gas grill.

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    ]]>     http://delmonicogrill.com/professional-grilling-with-a-gas-grill/feed/ 0     Outdoor Charcoal Grill Cooking Techniques http://delmonicogrill.com/outdoor-charcoal-grill-cooking-techniques/ http://delmonicogrill.com/outdoor-charcoal-grill-cooking-techniques/#comments Wed, 25 Jan 2012 15:04:43 +0000 grillmaster http://delmonicogrill.com/?p=51
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    • ]]>     When you’re using an outdoor charcoal grill how you cook your food is very important when it comes to insuring a good outcome. In fact it’s more important than what type or cut of meat you’re grilling. For example, a juicy hamburger is always going to beat a fine steak burnt to a crisp. So, let’s begin by looking at the proper temperatures at which to cook various types of meat.

    First of all, you will want to have a good grilling thermometer to insure that you’re cooking your meat at the correct temperature. Guess work just won’t do unless you’re very skilled at determining the level of heat in your charcoal grill.

    For cooking fish on your outdoor charcoal grill you will want to use a medium fire, about 350F to 400F degrees. Fish should be close to room temperature before cooking. Coat the fish with a light coating of oil and turn often. I recommend using a fish grilling basket for the best results. Remember, fish cooks easily and quickly. To determine when fish is done, use a fork and attempt to break it apart in the thickest portion. It should flake easily. If not, then you will need to continue to cook it.

    When you’re cooking chicken you will want to use a medium to hot fire, about 450F to 500F degrees. Chicken should be close to room temperature before cooking to insure even cooking. Place the seasoned chicken on the grill and allow to brown on the first side and then the other. If the fire is hot enough, the chicken will seize the cooking grate at first and then release when it is ready to turn. Chicken will be done once it reaches 165F degrees internal temperature. Use the bi−therm instant thermometer to verify it is done.

    For pork chops on your outdoor charcoal grill you will also want to use a medium/hot fire of about 450F to 500F. Pork and Lamb Chops should be close to room temperature or a little cooler before cooking. Cook similar to chicken. Pork is done when the internal temperature reaches 145F degrees. There may be some pinkness, but all undesirable elements found in pork are killed at 137 degrees F. Do not cook over 155F degrees internally since this will cause the meat to be dry and tough.

    For cooking steaks on an outdoor charcoal grill you want a hot fire of about 700F degrees. The temperature of a steak before cooking may vary somewhat. My preference is to select a smaller diameter yet thicker (3/4 inch) piece of meat. This allows for proper charring of the outside of the meat, but still retain a juicy interior. These are the type of steaks seen in popular high end steak houses. If for some reason a thinner steak is being used (1/2 inch), cool the steak down to where it is firm, but not frozen solid. This will provide for charring on the outside while the inside is spending most of the time just thawing. The result will be a charred outside and juicy inside.

    I hope these simple techniques will help you cook your best the next time you use your outdoor charcoal grill

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    ]]>     http://delmonicogrill.com/outdoor-charcoal-grill-cooking-techniques/feed/ 0     Natural Gas Grills http://delmonicogrill.com/natural-gas-grills/ http://delmonicogrill.com/natural-gas-grills/#comments Tue, 24 Jan 2012 14:36:24 +0000 grillmaster http://delmonicogrill.com/?p=43
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    • ]]>     The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

    Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

    Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a non-stick feature.

    Natural gas grills are not portable as you will need to be able to hook them up to your natural gas line, so weight should not be that big of an issue when you go to purchase your first grill. Instead, you should look at the surface area available. Will you be able to cook for just yourself and one other? How about a family of 5?

    Natural gas grills from companies like Lynx, Broilmaster and Brinkman are quite popular.

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    • ]]>     One of the first things to consider when purchasing a charcoal grill is what you will be using it for. If you plan on traveling and using your charcoal grill, you will want something small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. Smaller grills that are easy to transport usually cost under 20 dollars, so you may want to consider purchasing a separate grill for smaller occasions.

    Safety should also be a major concern when you are picking out your first charcoal grill. Since you grill will contain hot coals, the number one concern should be whether or not your grill is sturdy. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it send hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or becomes to hot, these safety features will prevent potentially dangerous fires.

    One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid.  Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

    While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbecue grill.  You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

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