Charcoal Grills Give the Best Tasting Food

There are many people out there who will agree that food cooked on a charcoal grill is bar better than that cooked on a gas grill. The charcoal itself is what gives the food the distinct flavor. There are in fact a few different smoked flavor tastes to pick from.

If you take a ride to any major department store and even some of the bigger chain home improvement stores that carry grills, you will notice that there is a wide variety of charcoal to pick from. When you first start learning how to grill with charcoal, you might wonder just which brand or type of charcoal you should go with.

Many people find that the charcoal already soaked in flammable liquid is the easiest to use. This way, you do not have to purchase the fluid separately and you do not have to risk pouring too much of it on the charcoal, causing a major fire. With this kind of charcoal, you do not have to worry so much about causing a major fire, as long as you do not tip the grill over or lay anything flammable on top of it of course.

As far as the charcoal grill itself goes, there are a few different kinds. Some are obviously more affordable than others. What makes the difference in price is not just the brand of the grill but also the size of it. Some are simply nothing more than one grate while others have two levels of grates in order to allow more space for food or the control over the speed of cooking.

Charcoal grills are not only easy to use, but they are easy to clean as well. It is extremely important to make sure that you are properly cleaning the grill between uses, especially if there is a good amount of time between your uses. Those who grill daily might only want to give the grill a good scrubbing once every couple of weeks with soft cleaning in the mean time. If you only grill once in a blue moon, you should completely clean the grill once you are done using it and it has completely cooled off. Never attempt to clean a hot grill.

The life of the charcoal grill should vary between two to ten years, depending on the brand and quality of the grill. How well you maintain the grill will also be a big factor in how long it lasts. The better you take care of it, the longer you will go without having to invest in another.

As you can see, there are a lot of positive things about the charcoal grill. If you are unsure whether or not it is the right kind of grill for you, pick up a cheap one and give it a try for yourself.

You Can Bar-B-Que Anything On A Natural Gas Grill or A Charcoal Grill

All Americans love a parade as the saying goes, but more than 84% of American families fire up their grills at least twice a month during summer, be it a Natural Gas Grill or a Charcoal Grill. If you look at the more than 62% of us that Bar-B-Que at least once a week (and even more in the year round warm states) you will see the romance that we have with Barbecue Grills and the unique barbecue flavor.

One could imagine that the love of barbecue is as old as the caveman. It’s almost like tapping into a primal memory every time you light a Natural Gas grill or a Charcoal grill depending on which you prefer. Most Americans enjoy a BBQ because it is a family affair. Everyone can get together and join cooking steaks on the grill or even hot dogs, ribs or burgers. It is time to forget the fancy tablecloth and dishes and succumb to paper plates and hand held food. When was the last time you gathered around the cook in the kitchen to watch a batch of cookies come out of the oven? Yet, everyone loves to gather round the barbecue grills and watch their foods being flamed with that wonderful barbecue flavor.

Barbecue has become so popular in America that statistics suggest that more than a third of the nations $200 billion dollars spent on home remodeling in the last couple of years went into outdoor upgrades. This will give you an idea how much we love the outdoors and our outdoor barbecue grills.

Naturally the most popular food on a Natural Gas Grill or Charcoal Grill is hamburgers, but close behind is chicken. Our next favorite is of course, the steak on a grill followed by the hot dog. Fish is a very distant favorite. Almost 90% of Bar-B-Que chefs marinate their meals sometimes for as little as an hour and sometimes as much as 24 hours. Many Bar-B-Que chefs do not use the grill for cooking sweets, which is too bad. Grilling fruits brings out their natural sweetness for a hip and different dessert.

There is a difference in Bar-B-Que and Grilling. Grilling is done on very hot grills, while barbecue is done very slowly, usually on an indirect heat. All of your less tender cuts of meat should be done by the barbecue method, that includes pork shoulders, ribs and brisket.

Forever, there will be the debate of which are better, a Natural Gas Grill or a Charcoal Grill. It looks like it might be almost a draw as 56% of barbecue owners own Gas Grills. If you opt to purchase a Natural Gas Grill it is recommended that you buy one with at least two burners so that you can use the indirect method of grilling when needed. When cooking large items such as Chickens or Turkeys, they would char on the outside and be raw on the inside if the indirect method of grilling was not used. Ribs, of course, need long slow cooking to get to that fall off the bone tenderness.

There are two things to consider here, the problem with a gas grills is that you can run out of gas. A trick to know is to throw a cup of very hot water over the tank; condensation will form at the level of the gas. The problem with a charcoal grill is that it takes 30 to 40 minutes to heat up. Another tip with charcoal grills, when the coals are ready spread them out, but not over the entire surface of the grates. You want to save some cool spots to move your cooked food to so it will not burn. If you are cooking something that needs indirect heat, mound the coals on either side of the grill leaving the center empty. (Be careful when cooking with indirect heat on a charcoal grill, you may need to add more briquettes if the cooking time is prolonged).

Here are some tips for successful grilling on either Natural Gas Grills or Charcoal Grills:

First and foremost is to keep your grill clean. For gas grilling it is an easy task, just light the grill, heat it up and scrap of any residuals with a wire brush. For a Charcoal Grill you will have to use a little bit of elbow grease after the grates have cooled.

To determine the heat of the grill hold your hand over the surface and count one Mississippi, two Mississippi. If after two you have the ~ouch factor~ the grill is hot. At around five it is medium hot and at ten it is cool.

It is best to trim off any fat to avoid flare ups. If you are having steaks on a grill, you may want to keep the fat to get the char factor.

Never, ever use a fork in your meat. Every time you stab a piece of meat you are draining it of juices and you will end up with a dry and tough meal.

If you are making Bar-B-Que Chicken it is best to save the basting till the end. The sugar in the barbeque sauce will burn if applied too early. This applies to anything else that uses BBQ sauce.

Many chefs suggest using a meat thermometer. However, many do not because of the loss of juice while being stabbed. There is a ~rule of thumb~ literally. Put your palm up with the hand slightly curled. By pressing the fatty end of your thumb (closest to the wrist) and feeling the meat, if the meat is as springy as the thumb area it is rare. For medium, go closer to the joint of the thumb, where the thumb meets the palm. If the touch is identical the meat is medium. For well done, feel towards the joint before the tip of the thumb, the firmness there and the firmness in the meat will indicate it is well done.

Most important of all is to let the meat settle after grilling. This rule is the important whether the meat comes from a Natural Gas Grill or a Charcoal Grill; you must let the juice run back into the meat. If you cut it right away, you will have only one juicy bite since the rest of the juice will pour out onto the cutting board.

No matter what you barbeque, or how you cook it, or if you use a Natural Gas Grill or a Charcoal Grill always be aware of safety. Keep the children away from hot grills, don’t imbibe in alcoholic beverages until after the cooking. Make sure your grill is on a level surface and keep it away from structures that can ignite. If you are using a Charcoal Grill be careful of lighter fluid, better yet buy briquettes that are already permeated with the starter fluid. If using a Natural Gas Grill don’t wait too long before turning on the gas and pressing the ignition button. You don’t want the gas fumes to build up.

We wish you a happy Bar-BQ in your backyard or at your next picnic. For some great Barbeque recipes see the website below.

Copyright © Mary Hanna, All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

The Chorizo Recebo De Herradura and Spanish Jamon Eaten As Finger Food in Tapas

1 Information on Tapas

When people eat in Spanish bars and restaurants, the ever famous tapas which are a set of Spanish appetizers are most preferred. As they spend the day with a friend while walking and taking, they eat in bars ordering tapas as they used to go from one bar to another. In restaurants, tapas are served as entrée food to start your great meal. Tapas are called which came from the word “de tapeo” which means you have to eat while you are standing. Considering that this kind of food, tapas often tend to be eaten mostly outdoors. Different types of Tapas food servings are provided by different Spanish regions. As such, there are platters of deep-fried little fish and Cazuelas or small casserole of sizzling garlic shrimp are served in Andalusia. While in Basque Country, small pintxos are served. These are skewered sliced bread topped with fish, sautéed vegetables on toothpicks to keep it from falling. You can also find other alternatives such jamon española, ración, montadito, and pulguita.

2 What does Finger Food consists of?

2.1 Finger foods are food eaten directly by the use of hands. There are different finger foods in different culture which are eaten as appetizers. These can be foods from bread topped with any seafood, meat, or vegetables or skewered on toothpicks. 2.2 Examples

Here are some fish finger food that you’d like to consider such as fish sticks, tuna, mini salmon wellingtons, smoked fish, fish balls, fish fillets and fried fish.

You can choose different ideas for meat finger foods from prawns, crabs, shrimps, oysters, grilled and fried chickens, ham, pork chop, pork and beef fillet, boiled eggs, roast chicken, meat sausages, chicken stripes, chicken nuggets, pigs in a blanket, Buffalo wings, and many more.

Finger foods that consists of vegetables you might want to consider having the vegetable either cooked, grated and sliced potatoes, vegetable salad, sautéed green beans, asparagus rolls, tomato salad, peanuts and a lot more to eat.

3 Chorizo Recebo de Herradura and Spanish jamon eaten as Finger Food:

3.1 Small slices of Chorizo Recebo de Herradura are placed in plates which can be eaten using your fingers and even sometimes with toothpick, while Spanish jamon is served in a different platter.

3.2 You can cut the chorizo recebo in small pieces while your friends can take the bread from another plate and combine it with Chorizo Recebo de Herradura or Spanish jamon to your liking.

3.3 Sometimes chorizo is fried until it is juicy and eaten with bread according to your taste and pleasure.

3.4 Chilli is added to Jamon, a bittersweet food, and Chorizo Recebo de Herradura, that people take advantage of to have that unique taste combined with bread.

4 Advantages of Tomato properties for its nutritional value

4.1 Introduction:

For Spanish and cold cut food, they add tomato that acts as an enhancement to complement the food. Tomatoes are loaded with Vitamins A, C, K and E which helps promote a healthy and balanced immune process, helps repair body tissues, strengthens both tooth and bones, enhances blood clotting, and provides and protects the body cells from any harm.

Tomato contains Vitamin B that can greatly help with the nerve cell functions in our body. Don’t forget that tomato is rich in phosphorus, proteins and potassium which helps in strengthening both teeth and bones, develop new tissues in the body, and maintains body fluid equilibrium and helps the bodily maintenance of our body organs.

Tomato can also help in the formation of red blood cells and improves your bowel movement as it contains iron and dietary fibers. There are other minerals and other vitamins found in tomatoes and are listed below.

4.2 Tomato vitamins summary:

Vitamins C, A, K, E for:
(1) growth and repair of body tissues, fights infections, keeps teeth and gums strong;
(2) vision, immune system protection, healthy mucous membranes;
(3) speedy blood clotting;
(4) prevents cells and tissues from damage.

Molybdenum, Potassium, Manganese, Dietary Fiber, Chromium, these:
(1) protects against cancer, prevents anemia and sexual impotence in men;
(2) maintains proper fluid balance in the body and aids in normal function of the body organs such as the heart rate, muscle contraction and nerve impulses;
(3) for production of thyroid hormones that regulates growth;
(4) improves bowel movements;
(5) for massive insulin production that helps prevent diabetes.

Vitamins B1 (Thiamine), B6 (Pyridoxine), B3 (Niacin), B2 (Riboflavin), B5 (Panthotenic), which functions are as the following:
(1) for normal energy metabolism in the body;
(2) aids in manufacturing red blood cells;
(3) important in normal digestive and nervous system regulation;
(4) for normal vision and normal energy metabolism in the body;
(5) needed for energy metabolism.

Protein, Iron, Folate, Copper, Magnesium, Phosphorus, Tryptophan which:
(1) builds up, maintain and replace tissues in the body;
(2) formation of red blood cells;
(3) help prevent osteoporosis-related bone fractures as well as anemia;
(4) ignites growth of red blood cells, changes iron into hemoglobin;
(5) aids in bone formation, helps regulate nerve and muscle movements;
(6) healthy bones and teeth, for good energy metabolism and acid-base balance in the body;
(7) regulates appetite.

Spanish bread nutritional complement

In every Spanish table, you would always find that Spanish bread is served. It is a major source of carbohydrates. Carbohydrates give energy to the body and have a sugar contest that is converted into potential energy and will help in doing your daily routine. Baguette or “barra” are Spanish breads made into one large round or several mini-rounds. When you make Spanish bread you only need flour, water, salt and yeast and preparation can be done within 2 hours.