September 23rd, 2010 | Uncategorized
By Lili Rousso
It”s 90 degrees in the shade, and the air is so thick you can feel it wrap itself around you. You need a pick-me-up, but the idea of a hot mug of your favorite coffee just doesn”t appeal. What”s a gourmet coffee lover to do in the dog days of summer? Try one of these chilly and refreshing drinks!
Ice Cream Coffee Shake – Heaven on a Summer Day
Get all the flavor of your favorite gourmet beans, and all the bone-chilling delight of an ice cream treat, in one glass.
1. Make a cup of your favorite java (you can use espresso or decaf if you wish).
2. Next, plop two or three scoops of ice cream into your blender. Try vanilla, or, if you are feeling adventurous, go for a hazelnut or mocha flavored ice cream. Frozen yogurt works too if you are watching your fat and calories.
3. Add a few shots of your gourmet coffee, a handful of ice cubes and a shot of cream.
4. Cover tightly and blend away on high. Add more ice cream to get the consistency you desire.
5. Pour it into a tall glass, add a straw, put your feet up in a shady spot, and enjoy your afternoon!
Iced Coffee With a Summertime Kick
After that cookout or summer beach barbecue, treat yourself and your friends to a relaxing iced cocktail. This one is inspired by the sand covered beaches and tropical flavors of the Caribbean. Experiment with different variations to find the perfect blend for you.
1. Combine one ounce of dark rum, one ounce of coffee liqueur, a shot of heavy cream, and 4 ounces of your favorite gourmet coffee.
2. Crush a few ice cubes and add to a martini glass.
3. Pour the mixture over the crushed ice; serve right away.
With a little creativity and some cold mix-ins, you can turn the hottest day into a great excuse for an icy cold gourmet coffee treat. Enjoy!
About The Author
Lili Rousso is a coffee aficionado who reviews gourmet coffees and accessories from all around the world. This month she features gourmet coffee brands from http://www.AromaCafeCulture.com
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September 22nd, 2010 | Uncategorized
By Terry Daniels
If you are interested in freeze drying food for food storage, it is important to know whether or not it is healthy for you before you invest money and time into it. People used freeze-dried foods in the military, when camping, for emergency preparedness or simply for easy nutritional meals.
Unlike canned and some frozen food, freeze-dried food maintains most of its nutrients. It also boasts a much longer shelf life than that of any other packaged food.
Long before manufacturers produced and sold freeze-dried foods, the Andes Mountains housed the Peruvian Incas who learned to freeze-dry naturally. They used the mountains” high altitudes and low pressure with the warm sun rays and freezing temperatures at night to preserve food.
World War II usage, however, made freeze-drying more well known and commercialized. Freeze-drying and storing food for long periods of time requires no preservatives, as opposed to canned foods.
This serves as a great heath benefit of freeze-dried foods compared to canned and frozen foods since this quality eliminates the need for additives or potentially harmful chemicals for long storage times. The amount of antioxidants found in fresh fruits remains nearly as high in its freeze-dried state.
These antioxidant photochemicals may protect against esophageal and colon cancer. The photochemicals found in freeze-dried food also reach the blood just like they would when consuming fresh fruit.
Freeze-dried foods last longer than any other food. The U.S. government has stored and tested the food after 30 years on the shelf and found the nutritional values just as high as their fresh counterparts.
Manufacturers must take the food through a specific process to maintain long shelf lives and uphold nutritional value. First, the food is flash frozen and put in an extremely cold vacuum around negative 50 degrees Fahrenheit.
Then they expose the food to low heat and slowly the ice evaporates, removing 98 percent of its moisture. If you are interested in doing this for your dog”s food, this is a great idea.
Although you are not as likely to find this product on your grocery store shelf or even your specialty pet supplier, there are several brands available online. Freeze dried dog food is actually made from cooked fresh foods with nearly all of the water content removed through a special process.
The result is a light and dry product that is packaged in air tight containers for future use. Freeze dried dog rations remain viable for years as long the packaging is not damaged or opened.
This is because all micro-organisms need water to survive, so the spoilage process goes into suspended animation. When you”re ready to feed your pet, all you have to do is open the package, add a little water to reconstitute the food and Fido”s dinner is ready to be served.
Now for a little freeze drying 101. Water comes in three stages: solid, liquid, and gas.
The freeze drying process converts the moisture in the dog food directly into vapor, skipping the liquid stage altogether. First, the dog food is placed on shelves inside of the dryer.
Then, the temperature inside of the unit is lowered to freeze the food. At this point the moisture is still present but the molecules have been isolated.
Next, the unit generates a small amount of heat while it simultaneously operates a vacuum pump to pull air pressure out of the chamber. This lack of pressure converts the moisture straight from liquid to gas that is then pulled out of the dog food in a gradual process that can take days to complete.
The moisture vapor is collected and condensed on freezing coils to gauge when the sufficient moisture is removed from the food. The final product is then packaged and sealed with an oxygen absorbing material as a final preventative measure against spoiling.
Dehydration may seem like a slightly simpler solution to removing the moisture from the dog food, however, using the freezing process prior to extracting the moisture preserves more of the nutritional content of the food. Virtually all of the proteins, vitamins, essential fatty acids, and minerals remain intact, so your pet derives the most nutrition possible from his feed.
This is a great way to save up food for the future. Try freeze drying today!
About The Author
Terry Daniels is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommendsFreeze Dried Foods to be included in your emergency food storage.
Contact Info:
Terry Daniels
TerryDaniels09@gmail.com
http://www.foodinsurance.com/freeze_dried_food/freeze_dried_food.php
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September 22nd, 2010 | Uncategorized
By Jack Landry
Starting a food storage can be an overwhelming thing, particularly if you don”t really know what you are doing. However, with helpful tips and tricks, you can compile a healthy and substantial food storage, and store it safely for years.
First, it is important that you be practical. Store the food you eat and eat the food you store.
It doesn”t make sense to buy food storage that your family isn”t accustomed to eating. Many items, such as wheat, flour, oats, and dried milk are needed to sustain life and are already included in many of the foods that we enjoy each day.
Become familiar with recipes that include ingredients contained within your food storage. This will not only enable you to become familiar with the preparation of foods within your food storage, it will also allow you to rotate your food in a timely manner.
Don”t forget that you must store your foods properly. Quality is best maintained by minimum exposure to light, heat, moisture, and air.
Items stored in a basement will last much longer than in a pantry or garage. Store food on shelves or on a raised platform rather than directly in contact with concrete floors or walls.
Avoid storing items next to certain products such as soaps or fuels; this will prevent the spread of odor and other possible contaminants. Keep your cans and boxes in a safe, dry place.
Consider the temperature of the area where you are storing things. Where possible, always store your food indoors.
Temperature has the largest affect on food storage. Canned goods will store two to three times longer at seventy degrees Fahrenheit than they will at ninety degrees Fahrenheit.
Most dry goods store indefinitely below seventy degrees. Temperature affects nutrition, texture, and taste.
Next, consider the moisture factor. Dry goods should contain less than 10% moisture.
The more a container is opened, the more moisture is introduced. The humidity in the air the day food is dry packed or home canned can also affect storage life.
Weevils cannot grow in grain with less than 10% moisture. For a maximum shelf life, non-fat dry milk should have no more than 2.8% moisture.
Light is another thing to consider. Store foods in opaque containers or dark cupboards.
Light fades colors, destroys vitamins, and speeds the rancidity of fats. Containers should have airtight seams and lids.
If in doubt, use duct tape as an additional seal. Plastic buckets with rubber gaskets are airtight if the gasket has not been damaged.
Be sure to use variety. Use a variety of fruits, vegetables, grains, protein sources, and dairy products to obtain balanced nutrition-this will provide greater flexibility in cooking.
Don”t forget to use labels! Label your containers with the date of purchase.
One of the best things you can do is rotate your storage. Rotate as many items as you can by using food storage at least twice a week.
This will allow for a complete rotation of a year”s food supply every three years. It will also help your family become accustomed to the items you have stored.
Storing water is another incredibly important thing that many people do not think about. Having water stored can be even more important than food if it comes down to it.
Be sure to store a large amount of water (at least fourteen gallons per person for a two week supply). Soda and juice bottles will work for water storage as will larger food-grade plastic containers.
For larger quantities, five, fifteen, thirty, and fifty five gallon storage drums can be used. Water will need to be treated before storage.
FEMA recommends treatment with four drops of bleach per quart of water. Water supplies should be replenished yearly.
Don”t forget to store non-food items as well. Food storage is only part of emergency preparedness.
Don”t forget to store non-food items such as medicines, toiletries, soap, cleaning supplies, paper products, laundry detergent, and clothing. These can be incredibly conveniences in time of need.
Growing a garden can be a great way to supplement your storage. For easy access to fresh produce, grow a garden.
Also, store and rotate seeds-if you don”t have garden space, try using pots to grow vegetables. Start now-there is no better time to prepare!
About The Author
Jack R. Landry is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommends that everyone have on hand an Food Storage in case of any emergency or disaster.
Contact Info:
Jack R. Landry
JackRLandry@gmail.com
http://www.foodinsurance.com
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September 21st, 2010 | Uncategorized
By Jack Landry
If you are interested in starting a food storage for emergencies in the future, start with freeze drying some of your existing food. There is no reason why you should go out and buy loads of new food, when you can use what you already have.
During times of physical and emotional stress, it is important to change your diet as little as possible provided, of course, you are eating properly in the first place. An abrupt change in diet can cause a dramatic shock to your system.
There are numerous falsehoods and myths out there concerning practical food storage. Many people store a lot of dried beans, wheat, and other grains but do not eat them in those quantities on a regular basis and expect to switch to a totally foreign diet overnight.
Many people store primarily wheat, which is fine if your system is used to it. However, it is widely acknowledged in the food science community that approximately 40% of the public can expect an allergic reaction to a high wheat diet.
Don”t believe the nonsense that most people will eat anything when they are in dire straits; even when starving. Many Germans died of starvation or the illness brought on from malnutrition after WW II because they would not eat swine food (corn).
Can you believe that? These were not stupid people.
They just had strong prejudices about what they would not eat. The old and the very young were the first to die.
Ever had monkey”s brains, goat”s eyes, or grubs? Ever try to make an 18 month old child eat brussels sprouts?
Good luck! What if that were all you had?
Do yourself and your family a favor by experimenting with various kinds of foods. A well-balanced food plan that causes little or no shock to your system is paramount.
The other changes occurring during extreme chaos and stress will, in themselves, bring about enough physical and psychological distress without compounding it by a radical change in diet. We all need a proper balance of proteins, carbohydrates and fats.
We must be realistic when considering our food plan. If you are going to change your diet, do it slowly.
I”ve had people tell me that in a time of need, they will just become vegetarians. Good luck, better start practicing now.
Vegetarians historically don”t do well in the wilderness or during times of shortage. They usually have great difficulty getting enough protein.
You need protein to repair cells and build muscle. Be sure you have plenty of protein in your food supply.
Animal protein is the most easily assimilated. Many experts will tell you that protein is protein, regardless of whether it is animal or vegetable, but the fact remains, animal protein satisfies most people better.
It is never recommended to have more than a 3-month supply of MRE”s for a 1-year food supply, tops! They are intended for use as a field ration and were never intended to be used exclusively over a sustained period of time.
Also, be careful where you store them as they are quite temperature sensitive. For those wanting to live on a diet high in wheat, beans, and grains but not doing so at this time, it is recommended at a bare minimum, to have a 3 month supply of food that is as close as possible to what you now eat.
Keep track of your more perishable foods and rotate them often to insure having the best product when you need it. Date your cans or cases, especially bulk foods.
Watch for rodent or insect infestation on bulk packed items. If you follow these simple rules, you will not have to starve or be afraid for your health if disaster ever strikes, heaven forbid.
Keep your food storage rotating, and safe from water and animal damage. If you begin to collect things on a weekly or monthly basis now, you will be prepared when the time comes, and will have no need to panic.
If you are prepared, there is no need to fear. This is the case with everything, especially food storage.
About The Author
Jack R. Landry is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommends that everyone have on hand an survival food storage in case of any emergency or disaster.
Contact Info:
Jack R. Landry
JackRLandry@gmail.com
http://www.foodinsurance.com
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September 21st, 2010 | Uncategorized
By Jack Landry
Once you have food storage, you feel pretty good about yourself. However, the battle is only half done!
Just because you have all of the pasta, wheat, and flour you might need in the future doesn”t mean you can just stick it in your garage for a rainy day. There are certain rules you must follow and precautions you must take to ensure you food will remain safe and unspoiled.
When considering where to put your food storage there are a few very important facts you need to remember. In order to keep your food fresh and nutritious, your storage area needs to be as cold and dark a place as possible.
Light and heat can destroy not only the taste and texture of your food, but also the nutritional content. Even if you manage to conquer those two food foes, you still have to worry about bugs and rodents.
The optimal temperature for food storage is between 50 and 60 degrees Fahrenheit. While storing your food in optimal conditions may seem like a bit of a challenge, this is actually a good way to be creative.
Generally, food storage comes in two different packages–#10 cans and plastic six-gallon buckets. The cans are easier to keep fresh and safe, since it”s almost impossible for light, bugs, or rodents to get into a sealed metal can.
As long as you can keep them cool, they will stay fresh for years. The six-gallon buckets are more of a risk, but precautions can be, and have been taken to ensure they keep your food storage fresh.
Since they”re made of plastic, bugs still aren”t able to get in on their own, but it”s possible for rodents to gnaw their way in. And they will, too, if they can smell your food.
The food inside of well-packaged buckets is packaged in vacuum-sealed mylar bags. These are called ” superpails.”
This process makes the bags airtight and allows no odor to escape. Even so, it”s important to check your superpails and bags when they are delivered, and again every few months to make sure the packaging is intact.
Where can your food stay cool? Since heat rises, it is best to keep your food in a basement or cellar where it will stay much cooler than it would on a top floor or in an attic.
You can also put it underneath beds, or on closet floors. If you don”t feel you have enough closet space, you can have two children share one closet.
Another suggestion some of us have used is to place boxes of #10 cans on their side behind a couch. Simply move the couch about a foot away from the wall, and you have several more cubic feet of storage space.
It”s also possible to store your food storage cans outside, but you must take care to ensure they will not rust. Rust will destroy your food.
Quality #10 cans are double enamel-coated, inside and out, so they won”t rust unless they get nicked or dented. Being out in the elements generally makes your cans more likely to rust, but there are a few good spots to keep your food cool, if you”re careful.
A dry crawl space is one good spot. A garage is another, but a lot of times garages get pretty hot during the summer.
If you feel your garage is too hot in the summer, don”t hesitate to put your food storage somewhere cooler during those months. One word of caution about this: you also don”t want your food to be in shifting climates.
Going from hot to cold and back again generally isn”t very good for your food. Another caution about the garage is you don”t want to store your buckets next to gasoline, insecticides, or any other harmful chemicals.
Plastic is porous, which could allow some of the toxic fumes these chemicals give off to enter your food. We have heard of people who have thought about burying their food storage in the ground, because it would probably keep it cool and secure.
We strongly recommend against doing this. This makes your food storage much more difficult to locate, you would have no way to rotate it, and it would be more likely to rust, or, in the case of buckets, leak.
Just think of how much work it would be to get to your food storage in case of an emergency. You would have to dig down a few feet just to get it into the ground to keep it safe.
If you take the proper precautions, your food will stay fresh and safe for the time when you may need it. Take these measures to protect your food right away.
About The Author
Jack R. Landry is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommends that everyone have on hand an emergency food storage in case of any emergency or disaster.
Contact Info:
Jack R. Landry
JackRLandry@gmail.com
http://www.foodinsurance.com
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September 20th, 2010 | Uncategorized
By Brian Jones
Grilling is one of the simplest and flavorful ways of cooking chicken. Boneless chicken is the preferred chicken part when grilling, especially the breasts which can be prepared within minutes. Here is a delicious recipe for grilled chicken breasts full of spice and great flavors.
Ingredients
1 teaspoon olive oil
4 cloves garlic, minced
1/2 onion, grated
1/2 cup bourbon
1/4 cup cider vinegar
2 cups ketchup
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce from canned chipotle peppers
1/4 cup brown sugar
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons grill seasoning, or to taste
4 thick slices red onion
1 teaspoon olive oil
Instructions
1.Trim extra fat and skin from chicken.
2.Wash chicken parts and pat dry with paper towels
3.Heat one teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir for about until the onion softens and turns clear-like. add the bourbon, and simmer for 10 minutes.
4.add the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Once the mixture begins to boil reduce heat to medium-low and cook 15 minutes. Pour sauce into a bowl, and refrigerate until mixture cools.
5.flavor chicken breasts with grill seasoning, and place into a shallow glass dish. take away one cup of the cooled sauce and refrigerate. Pour the remaining portion over the chicken breasts, coating both sides. Cover the chicken and chill for 2 hours.
6.prepare an outdoor grill for medium-high heat.
7.Drain marinade from the chicken and discard. cover both sides of the chicken breast in olive oil.
8.Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, bast onion slices with 1 teaspoon olive oil. lock the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
9.To reduce flare-ups move chicken pieces to an unused part of the grill every time you turn them.
10.To serve, place chicken onto serving plates and top with a slice grilled onion and your favorite side dish.
About The Author
Please visit this link for more information on How To Girll Chicken and this link for information on How To Girll Chicken
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September 20th, 2010 | Uncategorized
By Brian Jones
One of the most common procedures of preparing food is grilling. There is an assortment of foods can be grilled, from vegetables, peppers and fish, to burgers, chicken, lamb and beef. Preparing food on a grill is quick and the outcome is tasty food. While grilling is a fun and easy way to prepare tasty recipes, it is necessary to ensure you have a good grasp on the essentials. Once you know a bit about grilling methods and utensils, it is helpful to know specific facts as it pertains to grilling specific meat or food kinds.
Grilling Ribs
There isn”t a single Barbecue restaurant that doesn”t feature the traditional barbecued beef or pork ribs on the menu. However, for fans of delicious rib dinners, knowing how to prepare their own ribs is nothing short of valuable. Knowing how to grill ribs from home will save money, and allow you to enjoy delicious dishes in the comfort of your own home.
Steps for Grilling Ribs
1.Know the type of Ribs. While beef ribs are meaty, long and come in slabs of six or seven ribs, beef short ribs are the tips of the fattest part of the rib and are taken from just above the section of the cow called the plate.Pork spareribs are cut from the underbelly of the pig and are fattier and flavourful. However, pork baby back ribs are taken from the pig”s loin and are tender and meatier than spareribs.Rack of lamb is made up of eight ribs that are leaner than beef or pork but have a stronger flavour and will usually be more costly.
2.Prepare the Ribs. Before grilling the ribs, it should be properly seasoned. There are a few techniques for seasoning ribs before barbecuing on the grill. First, before adding seasoning, be sure to remove the silvery membrane that runs along the bone-side of the ribs. This membrane is like a fibrous skin that will block the flavour of spices and marinades from penetrating the meat. If you are not at ease with trimming it yourself, ask your butcher for help to remove the membrane.
3.Prepare the grill. A gas grill will heat up faster and is easier to clean than a charcoal grill. However, a charcoal grill will give a more smoky flavour.
Equip your grill with an oven thermometer. Place it near to the area where you will be placing the ribs.Clean the grate of your grill using a wire brush or a rolled up ball of aluminium foil. Cleaning the grill of past food particles will minimise your ribs sticking.use a brush or a folded piece of paper towel held with tongs and dip it in vegetable oil and rub over the grate of the grill.
4.Grill the ribs. After the grill has reached the ideal temperature, place the ribs on the grate area opposite the coals or the burner and close the lid. The key to delicious ribs is the technique of preparation referred to as low and slow. When ribs are prepared over low indirect heat for a long period of time, it softens the meat and makes it separate from the bone.
About The Author
Please visit this link for more information on How to Grill Ribs and this link for information on How to Grill Ribs
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September 18th, 2010 | Uncategorized
By Johnny Wax
The sun has set and you are looking forward to enjoying yourself at one of the many Chicago bars or night clubs. And while you will find a great many places to unwind from the rigors of daily life, there is one point you might want to clarify if you are fairly new to the Chicago night clubs scene. And this sticky issue, is whether your attire will get you into any of the varied Chicago bars and night clubs.
You will find that some of the more trendy Chicago night clubs have standards to maintain and they insist on their patrons dressing up to suit the style of the club. This means that before you can step inside one of these hot spots you will need to pass muster with their security personal. So how can you find out what the required type of attire is for one of these locations?
The first step is to know where you are going and what sort of a reputation they have. As an example let”s take a look at the SPYBAR in downtown Chicago. This trendy night club has a wide selection of music which can cater to a wide range of clients. But to get into this club you will need to be dressed in stylish night club clothes. In other words, dressed to the max informal style.
Or you could go to one of the Chicago night clubs which double as a bar such as the Le Passage. This ultra swanky night club speaks of high class night club society. Here you will need to choose your clothes with an eye to mixing with some well dressed patrons. While you won”t need to wear a tux you will need to look very well dressed. So you see it pays if you know the type of clothing that may be required at one of these great Chicago night clubs. And once you have this info you can relax secure in the knowledge that you will mix in with the crowd and feel totally at home. (Not to mention the fact that you will be able to get more than one foot in the door at these establishments!)
About The Author
I am a nightlife enthusiast – Chicago Nightlife Guide. Chicago Nightlife Guide is the premier source to learn aboutChicago night clubs, lounges and bars. I am an expert in all aspects of successful marketing and public relations. I enjoy interacting with people and advising on things to do in the city.
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September 18th, 2010 | Uncategorized
By Chris Harmen
The word Barbecue (BBQ for short) comes from the West Indies word, “barbacoa”, which means to slow cook meat over hot coals. Barbecue has been around since before the Civil War, but BBQ is different than grilling burgers and hot dogs on a gas grill.
Cooking With Wood
Real, true barbecue is an all-day event where a scrumptious piece of meat is very slowly cooked over coals that have been rendered down from hearty, flavorful smoking woods.
By slowly cooking the meat over the wood, it becomes infused with a smokiness that cannot be cloned by any other type of cooking. Barbeque has long been associated with saucy, sticky meat such as BBQ ribs but it really has more to do with the cooking process than sauce.
It is amazing how many barbecue restaurants are popping up these days. What used to be more typical of the South has become far more mainstream over the past couple of decades. Americans seem to have fallen in love with the slow cooked meat that is so tender it literally falls off the bone. Meat that is cooked in its own delectable juices has its very own unique flavor, unlike any other style of cooking.
Bring On The Pig
Many years before the Civil War, a staple in modern homes was pork. Back then people cooked every part of the meat. The meat was generally tough, so cooks had to come up with a way to make the meat tender. They figured out that tying the pig to a spit and slowly roasting it over coals made from native woods seemed to be the best way to make the pig succulent, juicy and tender. This way of cooking the meat quickly became a very popular way of cooking a pork roast or an entire pig. As a matter of fact, entire festivals were created around the roasting of the pig.
Over time, southerners began to really take pride in their slow-cooking technique and began raising pigs that had more fat on them to give them more flavor. Since they did not export their fattened pigs or the meats, including the ever popular BBQ ribs they made, this type of cooked pork became an exclusive Southern delicacy.
Modern Day Twists
Fast forward many years and BBQ has become a staple in American cuisine. But pig isn”t the only thing on the menu these days, even though BBQ ribs, pulled pork and smoked hams are some of the most popular meats. Beef, chicken and even seafood are cooked in the way of traditional barbecue these days and are just as delicious.
Spits are still used, but modern chefs have added many different cooking methods to their arsenal of BBQ magic tricks. Smoking, indirect cooking and grilling are all popular forms of barbecue cooking. Each method brings a unique flavor to the meat, but one thing is for sure, they are all delicious!
About The Author
Chris Harmen is a writer for Sonny”s Bar-B-Q, the biggest name in barbecue in nine states offering an amazing menu of BBQ. Sonny”s Bar-B-Q serves authentic BBQ ribs, chicken, beef and everything in between. Check out their amazing menu for mouthwatering true Southern BBQ.
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September 17th, 2010 | Uncategorized
By Karen Winton
Many individuals: kids, teenagers, and adults, usually look forward to the summer not just because of beach parties, but also because of barbecue parties. If you”ll be hosting the bar b que party, though, the pressure lies on you to come up with the perfect BBQ. Of course, this does not only pertain to the party decors and activities, but also pertain to the actual barbecued foods. If you wish for your barbecues to come out tasty and nicely grilled, better learn how to pick the best BBQ grill first.
There certainly are various kinds of BBQ grills on sale that it is normal to feel confused as to which grill to purchase for your planned summer barbeque party. There are different features to choose from, various sizes, and even cooking techniques offered by bar b que grills you”ll see in shops, the malls, and over the Web.
If the perfect BBQ for you and your loved ones is one that has a smoky flavour, it is a must that you buy a charcoal grill. Charcoal grills are surely easy to use, plus, they let you save some dollars as you won”t need gas or electricity to start grilling – you only need charcoal which is so affordable.
If you want to shorten the cooking time of your barbecues, the best BBQ grill is the gas grill. Gas grills definitely cook the food faster than charcoal based grills. There are two kinds of bar b que gas grills on sale: the propane type and the natural gas type. Propane gas-grills are meant for use for small parties because of their small size. For more barbecues and for bigger parties, the perfect BBQ equipment would be the natural gas grill. It is a grill that can be directly connected to your residence”s natural-gas line, thus, saving you trips to the store compared to having to buy propane-gas and charcoal for the first two grills mentioned.
For people who want less messy grilling e.g. no charcoal mess, and for those who want to grill foods without having to go out in the yard, electric grills on sale are the best option. You just have to plug the grill into an outlet, and then, start to bar b que. There are no charcoal ashes that you need to clean up after barbecuing; no charcoal or propane gas to buy from the local store, and so on. You can have the perfect BBQ instantly, anytime you want, if you have an electric grill. Take note though that compared to other grills, the electric type of grill is considered as the most expensive.
Buying the best BBQ grill need not be a complicated task. You just need to know what factors to consider before selecting from the available grills on sale. Of course, you also have to take your budget and needs into consideration so you can have the right bar b que cooking grill. What are you waiting for? Head to the store now and apply the tips you have learned here for grill purchase purposes.
About The Author
Karen Winton enjoys BBQ parties. To create the best barbecue sauce ever, read: 1topsecret Barbecue Sauce Recipe. Want an e-book that helps you win in barbecuing competitions? See: Competition BBQ Secrets.
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