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Get the latest headlines from the Barbecues & Grilling GuideSite.


New Recipe: Garlic Basted Tomahawk Steaks

Sun, 01 Jun 2014 02:53:29 +00002014-06-01T02:53:29Z

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Top 10 Books on Grilling

Sat, 31 May 2014 02:26:44 +00002014-05-31T02:26:44Z

(image) A great book on grilling gives you loads of recipes with a lot instruction to help you be the best griller you can. These books are the best you can buy and give you recipes, examples and enough instruction to get the beginner going and to make the master better. These books are for general grilling skills both gas and charcoal.


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Yellow Flame in your Gas Grill

Fri, 30 May 2014 02:08:33 +00002014-05-30T02:08:33Z

(image) Is the flame on your gas grill yellow? Are you having problems with uneven heating? Is there a sooty flavor on your grilled foods? Could be that your burners are out of adjustment. Yes, a in a few minutes you can tune up your gas grill and get it back to perfect working order with just a screwdriver. When the flame on your gas grill is yellow it means that the gas/air mixture is not right. By yellow, I mean that the flame is mostly or entirely yellow. It can be caused by a dirty or clogged burner, a worn out burner, or by a badly adjusted burner. Since adjusting the burners is typically an easy thing to do we will start there. Of course you might not have adjustable burners but most full sized gas grills do have this "feature". A quick inspection of the base of the burner will tell you if your burner can be adjusted.


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First Look: Smokin' in the Boys' Room

Thu, 29 May 2014 02:17:14 +00002014-05-29T02:17:14Z

(image) Melissa Cookston is the barbecue competition circuit's winningest women and in this new book she reveals her secrets. To say that Melissa is the winningest women is rather sexist. The ...

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What flavor do you like in your Barbecue Sauce?

Wed, 28 May 2014 02:07:21 +00002014-05-28T02:07:21Z

Barbecue sauces come in lots of flavors and styles these days. Putting aside whether to tomato or not and the whole argument over vinegar, mustard or ketchup, lets take a quick look at what really matters, the flavor. I like my barbecue sauces to bite you back a little with just a hint of sweet. So tell me what flavor you prefer to dominate your barbecue sauce.


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First Look: Hephaestus Patio Pro

Sat, 24 May 2014 02:40:32 +00002014-05-24T02:40:32Z

(image) Besides being a hard name to type, Hephaestus builds an impressive cooker. Built like similar box style smokers, the coal grate on this unit is adjustable, allowing it to be raise to just below the middle of the three doors. With the included pizza stone in place this turns this traditional smoker into a high temperature pizza oven that, of course, can be used for a wide range of oven like tasks.

The unit comes with a water pan so it can work as a water smoker. The three doors allow access to either the food or the fuel and it comes in stainless steel or enamel red. Coming in at around $4,000 this is an investment but it looks well built, versatile, and large enough to do most anything.

Find out more at Hephaestus

Image: Hephaestus

Checking for Gas Leaks

Fri, 23 May 2014 02:20:18 +00002014-05-23T02:20:18Z

(image) Recently I discussed the importance of Cleaning your Venturi Tubes. Equally important to the maintenance of your gas grill and the not burning down of your house is checking for gas leaks. These two culprits account for the vast majority of fires associated with gas grill. Propane and natural gas are heavier than the air around us. Meaning that they will fall down from your grill. If you have an enclosed cart or an enclosed space that gas can collect in large amounts, particularly on a windless day. So checking your grill for leaks is the most important Common Gas Grill Problem you will encounter. Propane and Natural Gas have distinct odors so if you have substantial leaks you might be able to smell them. However, this isn't sufficient a test for finding LL potentially explosive leaks.


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How Often do you Cookout?

Wed, 21 May 2014 02:12:24 +00002014-05-21T02:12:24Z

(image) May is National Barbecue Month and so lets get a feel for how often you head outback to grill or smoke. I realize that if you are reading this that you probably cook outdoor often, but still it doesn't hurt to ask. Once, a few years ago I set out to cook three meals a day on the grill or smoker for a full week. Turned out that the family ended up eating more than normal, but it certainly wasn't a chore to do. I've found that once you've got the experience with a wide range of foods you really can do all the backyard cooking without a lot of extra work. Anyway, this weeks question is:


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Timing Pork Chops

Tue, 20 May 2014 02:36:26 +00002014-05-20T02:36:26Z

(image) I've said before that pork chops are about the easiest thing you can grill. The biggest problem with chops is overcooking them no matter how they are cooked. This goes back to the old myth of pork, that it has to be cooked to death to be safe to eat. Truth is that pork is now considerable "cleaner" than it once was due to efforts of the National Pork Board and the pork producers. Now you want to get pork to a temperature around 140 degrees F. (68 degrees C.) before you take it off the grill. Remember to let it rest for 5 minutes before serving so that the chop finished cooking and the juices redistribute. With chops I find that time is the best way to determine doneness. For pork chops 3/4 inch thick your cooking time should be 8 to 10 minutes total, 4 to 5 minutes per side with your grill hot. If your chops are thick (1 1/2 inches) the grilling time should be 12 to 16 minutes (6 to 8 minutes per side). So watch the clock and avoid overcooking your chops. You'll enjoy them much more if they are grilled right.


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First Look: Patio Pizzeria

Mon, 19 May 2014 02:58:05 +00002014-05-19T02:58:05Z

(image) Imagine that ideal pizzeria. Not those spray butter greasy 30-minute or less joints, but the real deal with the giant brick pizza oven in the back with a seemingly endless array of pizzas, sandwiches, and breads coming and going hot and fresh. That is what Karen Adler and Judith Fertig are aiming at in their latest book, Patio Pizzeria. See, they have noticed that the oven in your kitchen just can't get hot enough to make all those wonderful things that the brick pizza oven in our pizzeria can. Fortunately that grill in the backyard probably can.

Adler and Fertig are authors of some of my favorite grilling and barbecue books and this one is equally good. While one might think that a grilled pizza book is would be a little light on content, this one could keep you busy all year round with a collection of pizzas, both traditional and loaded, panini, bruschetta, and even some great salads. This is a whole meal cookbook that is inventive, fresh, and informative. Definitely worth the read.

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Image: Perseus Press