Grilling steak to perfection requires mastering temperatures and searing techniques. From gas-grilled BBQ wings to electric-grilled ribs, discover how to finish meat in the oven for restaurant-quality results.
Grilling burgers is a traditional backyard pastime for family dinners and get-togethers with friends. However, improper handling or cooking can lead to sickness from potential harmful bacteria in the meat. When ground beef is manufactured, it can be exposed to harmful bacteria. In fact, it may be that 0.
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Grilled fish takes on whole new flavor tones beyond those of fried or baked fillets, absorbing the flavor of charcoal and wood smoke. Fish is delicate, however, falling apart easily on grill grates without the proper care. Grilling fish in a foil pouch allows for the smoky taste while keeping the fish intact.
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A small charcoal grill is often sensible for small families and traveling. Cooking burgers and steaks over direct heat works just as well as on a larger grill. Cooking over indirect heat on a small grill is more of a challenge, but a little practice and a few tips will have you grilling like a pro.
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Brats come in a variety of flavors and sizes, from savory beer brats to fancier chicken and herb varieties. Their diversity of flavors makes them a great substitute for plain hot dogs -- especially if you're looking to change up classic picnic or tailgating food without reinventing the wheel.
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The first instinct of many Weber charcoal-grill users is tossing meat on the cooking grate directly above the coals and charring it until it is done. Thick, long cuts of whole pork tenderloin, however, require more care and patience before and during the grilling process.
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French fries are a favorite side dish and can be prepared on a George Foreman grill. Cooking fries on a George Foreman grill is healthier than deep frying and gives them a crispy texture that you donโt get with baked fries.
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Mahi-mahi, also known as dolphin fish, has a firm texture and a mildly sweet taste. Mahi-mahi is a good source of protein, niacin and vitamin B-12. One 200-gram fillet contains 173 calories, 38 grams of protein, 1.4 grams of fat, 12 grams of niacin and 1.22 micrograms of B-12.
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Cooking on a George Foreman grill has a number of advantages, including allowing indoor grilling and eliminating of a good portion of the fat from the meat you are grilling.
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Grilling can dry out even the best cuts of chicken, but proper seasoning seals in moisture and watching your cook time results in a juicy piece of chicken. In the mid-'80s, Weber produced a new gas grilling method, replacing the lava rocks used in most grills at the time with metal bars.
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Although purists might argue that barbecued ribs are best cooked over charcoal, a propane grill is easier for novices to handle. Keeping charcoal at the low temperature required for ribs is a challenge, requiring skilled manipulation of the vent and draft.
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Modern cooks have a variety of cooking methods at their disposal. The typical American home has a stove and oven for boiling, baking and broiling as well as a microwave for accelerated cooking and reheating. Many homes have an outdoor grill, slow cooker, steamer or fryer.
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A cooking method causes unique chemical reactions in food and so imparts particular flavors to your meal. However, while many people swear there is no better way to cook meat than to grill it, you have probably pan-fried more meat than youโve grilled.
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Similar to hot dogs in shape and size, sausages are often more flavorful and hearty than a simple dog. Sausages come either cooked or raw, and both can be cooked successfully on an outdoor grill, Steven Raichlen and Greg Schneider note in their book, "How to Grill."
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Grilling chicken kabobs is sometimes challenging, especially when the chicken meat sticks to the hot grill each time you try to turn the meat. The next time you cook chicken kabobs on your gas or charcoal grill, you can take a few steps to prevent the chicken from sticking.
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Nothing says summer like a grilled hamburger. Your gas grill is a convenient tool that allows you to prepare a rich and juicy burger that you can serve with your favorite condiments.
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Roasting beef on the gas grill adds a wonderful smoky flavor to roast. Searing the outside of the roast with high heat to create a tasty crust, then slowly cooking it using indirect heat, ensures a delicious, tender and juicy result, everytime.
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Grilled boudin sausage offers a Cajun culinary experience packed with healthy rice, vegetables and pork shoulder meat. Like many other popular grilling sausages, boudins don't take long on the grill because they are usually pre-cooked. You can heat the center and brown the casing of the sausages in about 10 minutes.
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Salmon is a healthy alternative to the typical ground beef in your grilled burgers. The burger format also gives you a new way to prepare your salmon fillets. Unlike beef, salmon needs additional ingredients to help bind it together into burger form.
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Atlantic cod is caught in the northwest Atlantic from Greenland to North Carolina. It has been a popular fish for over 1,000 years and was part of the desire to discover and explore North America, according to Mark Kurlansky, author of "Cod: A Biography of the Fish that Changed the World."
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Juicy grilled hamburgers are staples of American cookery, but the deceptively simple burger all too often ends up with the consistency of a hockey puck.
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