Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

Barbeque sauces are perhaps the oldest and the best discovery in American history. Barbequing during the period of the 17th and 18th centuries in America was carried out by natives in most humble ways of roasting meat, with a mild addition of the BBQ sauces. These sauces, as mentioned in the history are said to be a combination of just vinegar and pepper, most preferred in coastal areas of North and South Carolina, and in parts of Virginia and Georgia. Mustard based sauce was the only new innovation in these BBQ sauces, which became a real hit among the natives of South Carolina. This change was largely attributed to the German influence and for quite some years was the most preferred alteration. As years passed by, the Americans preferred a tangy, spicy and a more different than the usual, conventional BBQ sauce, with the use of different spices. These innovations were tremendously appreciated by many even across the continent and suddenly became witness to a growing popularity.

In today's times, BBQ sauces are mostly seen as a concoction of spices such as molasses, vinegar, tomatoes, garlic, mustard and pepper. Each of these elements is considered essential in dishing out that distinctly flavored barbeque sauce. Popular variations in BBQ sauces that have become a rage are the sweet and spicy, tangy and sour flavors, with bases comprising of mustard, tomato or vinegar. The craze for barbeque sauces can never cease to end, even as states within a country constantly discover new flavors that end up becoming the USP of the region. In fact, some barbeque sauces are best known by the name of the state they belong to, which adds to the selling quotient.


A unique taste that has off late, caught the attention of many is the sweet and spicy barbeque sauce, which gives out a distinct flavor that lingers in your mouth for hours. This sweet and spicy BBQ sauce is not a run-of-the mill sauce; it is prepared from specially chosen spices that maintain a balance between the sweetness and spiciness of sorts. Basic components that go into the making of this BBQ sauce are salt, molasses and some spices such as chili and garlic powder. These components, when mixed well with a slight addition of Worcestershire sauce, vinegar and lemon juice add depth to the barbeque sauce and what's more, can be prepared at home as well, ready to be smothered over almost any smoked item, under the sun. Hence if you love outdoor cooking, then there's nothing like cutting the meat neatly yourself and grilling it on fire, adding to it is that lip smacking barbeque sauce.

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

Your favorite barbeque sauce is available in almost every supplies store these days and for best deals and easy availability you also have the online medium to cater to all your concerns.

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

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Barbeque Sauce Recipe Secrets

Home made BBQ sauces are well guarded secrets amongst competitive pit masters. Despite all of the various flavors of sauces out there, most sauces have the same basics ingredients. Knowing these ingredients should allow you to experiment with different ratios and then you too can develop your 'secret' recipe.

BBQ sauces are usually made out of tomato paste, vinegar, spices and sweeteners. Some other ingredients can be ketchup, molasses (or other sugars), Worcestershire sauce, mustard powder, garlic, butter, chili powder, ancho powder, black pepper, onions, alcohol, meat drippings and liquid smoke.


The following three recipes demonstrate the use of these ingredients:

Barbeque Sauce Recipe Secrets

#1: Fabulous Bourbon BBQ Sauce
In a large skillet over medium heat combine ½ an onion, 4 cloves of garlic (minced) and ¾ cup of Bourbon Whiskey. Let simmer for about 10 minutes until the onions are translucent. Add ½ teaspoon ground black pepper, ½ tablespoon of salt, 2 cups of ketchup, ¼ cup of tomato paste, 1/3 cup cider vinegar, 2 tablespoons of liquid smoke, ¼ cup of Worcestershire sauce, ½ cup of packed brown sugar and 1/3 teaspoon of hot pepper sauce (more or less to your taste). Bring the mixture to a boil and let summer for about 20 minutes.

#2: 'Simpler is Better' BBQ Sauce
This sauce only has five ingredients but is full of flavor.

Start by pouring 1 full 46 oz bottle of ketchup in a large saucepan. Pour 1 ½ cup of apple cider vinegar into the saucepan and stir in 2 packed cups of brown sugar. Add ½ cup of butter and 2 tablespoons of red pepper flakes (more or less to your taste). Cook on medium heat until it starts to slightly simmer, but do not boil! This recipe makes a lot of sauce and a good way to preserve it is to pour it into the empty ketchup bottle and keep refrigerated.

#3: Dual Purpose BBQ Sauce
This recipe can be used as a sauce and also servers as an awesome marinade for beef, pork and chicken.

Begin with 1 teaspoon of vegetable oil over medium heat in a skillet. Saute ½ diced onion until tender and golden. Stir in 1 clove of minced garlic, 3 tablespoons of Worcestershire sauce, 3 tablespoons white vinegar, 2 tablespoons of molasses and 1 teaspoon of your favorite mustard. Cool for 5 minutes, stirring well and add 1 cup of ketchup. In a separate bowl, dissolve 1 teaspoon of cornstarch in ½ cup of cold water, mixing until smooth and no lumps. Add the cornstarch mixture to the skillet and stir the sauce until it thickens.

There you go, three fabulous sauces to demonstrate the possibilities that exist behind a few simple ingredients.

Barbeque Sauce Recipe Secrets

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Southern Barbeque Sauce - The Best in BBQ Sauces

Americans often indulge into barbequing under warm weather conditions or throughout the year on holidays in the Southern regions of the USA and in California. Barbeque sauces in most parts of the USA have been constantly gaining popularity owing to the innovative styles being adopted. Sometimes people of a particular state prefer a typical style of BBQ sauce, which eventually contributes towards becoming the USP of that region. For instance, the Alabama city style white Barbeque sauce, which is a combination of mayonnaise, cider vinegar and black pepper, and the South Carolina style BBQ sauce, which is based on mustard, along with vinegar, black pepper and spices, have certainly become a rage. Four bases on which the different BBQ sauces are prepared in this region include vinegar and pepper, mustard, light tomato and heavy tomato base. Other well know styles of the South, are the Tennessee style, with just a hint of pepper in it that makes it different, and the New Mexico style with coffee being used in the preparation sometimes.

Barbeque sauces of the Southern states possess a well known history, often directly linked with their originality. Some of these Barbeque sauces are dated back to when the Germans and the Scots arrived in the Southern regions of the USA hundreds of years ago. They remained true to their culture by introducing BBQ sauces with their favorite flavors such as mustard, vinegar and pepper. The styles of making the Southern BBQ sauce though differ nowadays, but for most part of it; the base still remains the same, of that of tomato. These sauces can sometimes be regarded as a great combination to go with other foods as well, which is one reason why they are most sought after. The choice of spices may vary from place to place, but much care must be taken to ensure that the best of barbeques are dished out always.


The Southern barbeque sauce can be smothered over meatloaves, hamburgers, hot dogs and pork sandwiches and you can be sure that it will turn out to be just fine. Ingredients used in these BBQ sauces play a very important role in the preparation of that sinful delight. Commonest elements used in the preparation of this style of barbeque sauce include Worcestershire sauce, molasses, Tabasco sauce, cider vinegar and pepper. Hence, whether buying it from the market or preparing it at home, the basic ingredients of this sauce always remain the same. One fact that needs to be kept in mind however, is the holding knowledge about the types of BBQ sauces. While some types of BBQ sauces are used in the grilling procedures, others are used in the process of slow cooking. For best results of that distinct flavor, it's always best to prepare your favorite Southern barbeque sauce at home. The preparation time involves 15 minutes, giving you sufficient time to make arrangements for a good barbeque meal.

Southern Barbeque Sauce - The Best in BBQ Sauces
Southern Barbeque Sauce - The Best in BBQ Sauces

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Ten Tips For Cooking Perfect Shrimp

There are many ways to cook shrimp. You will see me say it over and over again but it's important to get the point across. The single biggest tip for cooking shrimp is "Do Not Over Cook It."

Whether you are charcoal grilling or gas grilling shrimp, broiling shrimp, pan frying it or deep frying shrimp, you do not want to cook it too long. Overcooking shrimp makes it tough and it loses flavor.

\"how To Barbeque\"

So what are the 10 tips for cooking perfect shrimp? Here they are:

Ten Tips For Cooking Perfect Shrimp

1. Do not over cook shrimp, I repeat Do Not Over Cook Shrimp!

2. If your recipe calls for thawed shrimp, thaw shrimp in the refrigerator (Allow it to thaw overnight.) or thaw under cold running water (this usually takes about 15 or less depending on how much you are thawing)

3. Never thaw at room temperature or under warm/hot water.

4. Never refreeze thawed shrimp

5. Use fresh shrimp within 24 hours after purchasing, the sooner the better. Shrimp is very perishable. Check with your seafood market to see if the shrimp is fresh or previously frozen. Most shrimp is previously frozen so you will not want to refreeze it. If you are wanting to freeze, just buy frozen shrimp to begin with (our recommendation anyway

6. For Broiling Shrimp, clean and devein shrimp first and then spread the shell open until it lies flat, rinse it under cold water. Season and prepare shrimp, then broil in oven for 4-5 minutes. It is a good idea to baste the shrimp during broiling period to help prevent burnt edges.

7. For Pan frying shrimp (sautéing), be sure to thaw the shrimp first. If you don't, it will tend to spatter too much. Then, Heat ¼ teaspoon olive oil in large skillet. Add shrimp and desired seasoning. (I recommend McCormick Bayou Cajun Seasoning. It's my favorite seasoning for shrimp) Cook 3 to 5 minutes; do not overcook. (Did I mention, do not overcook it :)

8. For Grilled Shrimp - You also want to start with raw shrimp because using pre-cooked shrimp and grilling it will cause dried out, chewy shrimp. This can be bad, very bad!

9. For grilling shrimp, my recommendation is to use large or extra large shrimp. The larger sized shrimp stay on the grill better. Also, If making shrimp kabobs they hold on the skewer better.

10. Have fun and be creative. Play with the recipe and make it your own.

One thing I have learned along the way is that you do not have to follow cooking recipes 100% to get great results. (Baking may be another story) But for most of the recipes you can play around and give them your own twist, if you dare!

Ten Tips For Cooking Perfect Shrimp

This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many Free Shrimp Recipes along with many other Shrimp Cooking Tips and Cooking Videos. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.

How to Cook Great Smoked Barbeque Turkey Legs

More people should try smoked barbeque turkey and especially smoked barbeque turkey legs. Have you ever had those legs that they sell on vendor carts at Disney World? They're pretty good and one of my favorite treats at Disney. I liked them so much that I told my wife that we have to duplicate those legs at home. We made a few attempts but we didn't get it right until we discovered the secret. The secret is brining. You have to marinate the legs in a brine solution before you put them on the smoker.

Achieving juicy turkey legs is almost foolproof if you take the step of brining. It's also an opportunity to add additional flavors by adding fruit juices, spices, and sweeteners like honey.


The other trick of great barbeque turkey legs is crisp skin. To get crisp skin you must have dry skin (the moisture of the brine will make the skin mushy). The turkey legs must air dry uncovered for at least two hours to evaporate water just below the surface of the skin. Just make sure that you do this in the refrigerator.

How to Cook Great Smoked Barbeque Turkey Legs

Use apple or cherry wood for your smoke. The smoke is milder and imparts a slight sweetness to the turkey legs.

As a precaution remember to wash and disinfect anything that comes in contact with raw poultry. Salmonella poisoning is no joke so be careful.

Follow these steps to cook perfect smoked barbeque turkey legs:

1. Prepare your brine marinade and immerse the legs in the brine. Use one of the brining recipes for poultry and it let stay in the brine for no more than 4 hours.

2. Take the legs out of the brine, wash off and pat dry. Let the legs air dry under refrigeration for at least 2 hours. Rub the legs down with olive oil and season. You can season with simple salt and pepper or you can use a rub. There are several poultry rubs that make a tasty turkey legs.

3. Prepare your smoker with lump charcoal and stabilize the temperature in the range between 230 to 250 degrees. It takes about 35 minutes per pound of turkey legs to cook to an internal temperature of 160 degrees.

4. As stated previously, apple or cherry wood are good smoking choices for turkey. You can also use hickory or oak for a heavier smoke flavor. I would avoid mesquite; it has a very strong flavor leaves a slightly bitter taste.

5. You are going to need a good instant read meat thermometer to determine doneness of your turkey legs Be sure to check several locations and avoid touching bone.

6. When done let the legs rest for 15 minutes before serving.

Enjoy those smoked barbeque turkey legs!

How to Cook Great Smoked Barbeque Turkey Legs

If you would like to read more detail on how to cook great smoked barbeque turkey and other tips, techniques, and recommendations on barbeque cooking click here for the best "Q" resource on the net.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

People hear the word Barbecue, and it conjures different images of food based on the region the person has lived most of their life. First, we must distinguish Barbecue from general outdoor cooking with a grill. The term Barbecue as I am using it in this article, is for cooking meat in a wood or charcoal fired smoker, with indirect heat, at low temperature, for a long period of time. I am not referring to the grilling of meat on an outdoor grill, using direct heat(meaning directly over the fire source) quickly at high temperature. Please do not take this the wrong way. I love grilled foods, and would even consider myself a "grill master". But, that isn't Barbecue. I'm talking about the real deal here, wood smoked pig, cow or chicken.

Most barbecue experts would break the United States down into four geographic regions when it comes to the preferential styles of barbecue. These are not hard and fast rules along state and city territorial lines, but are merely generalizations for categorical purposes. What delineates these regions from each other are choice of meat, the makeup of various rubs and marinades, and ingredients in the finishing sauces. In some of these regions there are further sub-preferences which will also be discussed. The four main regional styles are:


  1. Carolina style
  2. Memphis style
  3. Kansas City style
  4. Texas style.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

Carolina Barbecue Style

The overwhelming characteristic of Carolina Style Barbecue is whole hog smoking with a tangy vinegar based sauce, which has a peppery bite to it. Carolina style can be further broken down into three subcategories, Eastern North Carolina, Western North Carolina and south Carolina. These three sub-regions all prefer the same type of meat, Pork (usually the whole hog, but pork shoulder and ribs will work as well). The difference between Eastern and Western is that Eastern doesn't use any tomato product in their sauce. Western, even though the predominate ingredient is vinegar, will also add some type of tomato product either tomato juice, tomato sauce or ketchup into the sauce. South Carolina will add mustard instead of a tomato product, giving their sauce a completely different look and level of tangy flavor.

Memphis Barbecue Style

In Memphis, and its surrounding region, they lean toward pork ribs, but also will cook pork shoulder the whole hog or the occasional chicken. The Memphis specialty though, is the Pork Spare rib. The Memphis Barbecue rib can be either served "Dry" like the ones served at the famous Barbecue place The Rendezvous or wet. If served dry, the ribs are treated to a rub prior to cooking, and are basted with a mopping sauce throughout the cooking process. If served "Wet", the ribs will receive a glazing with sauce near the end of the cooking process with a sauce that is tomato based, with ketchup as the primary ingredient and will also contain vinegar, yellow mustard, brown sugar, and red pepper sauce to taste. The sauce is slightly sweet, slightly hot and tangy.

Kansas City Barbecue Style

Like Memphis, Kansas City is home of the Spare rib. Also found at many Kansas City BBQ joints is Beef Brisket. Kansas City style differs from Memphis in that the ribs are almost always coated with a very sticky sweet, medium hot, tangy tomato based sauce. For Kansas City Barbecue fanatics it is all about the sauce. They are passionate about their sauces.

Texas style Barbecue

Barbecue in Texas means Beef. Beef Brisket is king, but they also serve beef ribs as well as pork ribs. Brisket requires great attention to detail to get it properly smoked using low and slow methods, and must be cooked at very low temperature for a long time. The meat is first treated with a rub, and then smoked, sometimes served with a sauce, tomato based and hot, usually on the side. The further west in Texas one travels, the hotter the spices in the sauce will be.

These are the four regional styles of real low and slow, wood smoked Barbecue in the United States. Of course, there will be variations throughout these regions, as barbecue is as diverse as the individuals who cook it, with every pit-master thinking their particular version is best. There is vast amounts of material that can be studied by the individual interested in the traditions of real barbecue.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

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Slow Cooker Ribs Recipes

Slow cookers can be your best friend, especially if you don't own a grill as it will allow you to cook some meat of great BBQ quality. The secret to flavorful slow cooker meat resides in the preparation work that is often required, which usually include searing the meat on all sides or pre-cooking it in an oven at high temperature. This assists in forming a flavorful crust or bark on the outside of your meat, resulting in tons of favors and awesome textures. These two ribs recipes are guaranteed to be a crowd pleaser:

Super easy slow cooker barbecue ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 4 pounds of pork baby back ribs with salt and pepper to taste. Please the meat in a shallow baking pan and brown in the oven for 30 minutes, flipping them after 15 minutes. Drain the fat off the pan. In a medium bowl mix 2 cups of ketchup, 1 cup of chili sauce, ½ cup of packed brown sugar, 4 tablespoons of vinegar, 2 teaspoons of oregano, 2 teaspoons of Worcestershire sauce, 1 dash of your favorite hot sauce (or more if you want more heat) and more salt and pepper. Place the ribs in a slow cooker and pour the sauce over, ensuring a good coating on all sides. Cover and cook on lowest setting for 6 to 8 hours, or until they have reached your desired tenderness.

\"how To Barbeque\"

Ultimate amber ale slow cooked ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 1 full rack of pork ribs with salt and pepper and brown in the over for 30 minutes, turning once after 15 minutes. Drain the fat from the pan after the time is over. In a medium bowl, mix 1 cup of ketchup, 2 cups of your favorite BBQ sauce (see my other articles for recipes), ½ cup of packed brown sugar, 4 tablespoons of oregano, 2 teaspoons of Worcestershire sauce, 1 teaspoon of chili flakes and some more salt and pepper (to taste). Place the ribs in the slow cooker and pour the sauce mixture on top, turn to coat. Pour ¼ of a bottle of an amber beer of your choice (or any 'red' beer also works) over the ribs, cover and cook on the lowest setting for 6 to 8 hours (the longer the more tender the ribs will be). For added sweetness, sprinkle some brown sugar over the ribs right before they are ready.

Slow Cooker Ribs Recipes

There you go, two great bbq ribs recipe that are packed with BBQ flavors but don't require any grilling.

Slow Cooker Ribs Recipes

For more great tips, recipes and flavorful ideas please visit my website by clicking here.

Sophie G. Hart

Chicken Breast Coatings - Some Yummy Ideas

Boneless, skinless chicken breasts are an economical choice and there are many different ways of preparing and cooking them. You can coat the breasts and then pan fry or bake them for juicy results.

One of the simplest ways to add juiciness and flavor to this kind of meat is to dip it in melted butter or oil and then roll it in a dry mixture, which will stick to the butter layer. This gives you a tasty coating and gives your boneless, skinless meat extra appeal.

\"how To Barbeque\"

Each of the following recipes makes enough coating for four boneless, skinless breasts and you can bake them for about twenty minutes at 400 degrees F or until the juices from the center run clear when you pierce the thickest part of the chicken with a knife. An instant-read thermometer is also handy and when it reads 160 degrees F, the chicken is done.

Chicken Breast Coatings - Some Yummy Ideas

Serve coated poultry with some cooked broccoli or green beans, or maybe a simple salad and some fries or mashed potatoes for a complete meal, which is delicious as well as well balanced.

How to Make an Amandine Coating

Combine a third of a cup of melted butter and quarter of a cup of apple cider or juice in a shallow dish. Stir together quarter of a cup of flour, two thirds of a cup of ground almonds, half a teaspoon of curry powder, quarter of a teaspoon of garlic powder and a pinch of black pepper in another dish.

Dip the chicken breasts into the apple mixture and then into the dry mixture to coat them well. Put them in a greased baking dish and bake for twenty minutes at 400 degrees F or until the chicken is cooked through.

How to Make a Nut and Honey Coating

Combine three tablespoons of honey and quarter of a cup of melted butter in one dish. Combine half a cup of finely chopped salted nuts, one and a quarter cups of finely crushed cornflakes, half a teaspoon of salt, a teaspoon of dried thyme and a pinch of pepper in another dish.

Dip the breasts into the honey mixture and then roll it in the cornflakes mixture. Put the coated chicken on a wire rack over a jelly roll pan and bake for about twenty minutes at 400 degrees F. You can use peanuts, cashews or any other kind of nut for this recipe.

How to Make a Pretzel Coating

Combine two tablespoons of mustard or horseradish with quarter of a cup of melted butter and a few drops of hot sauce in a dish. Mix two tablespoons of flour, a cup of finely crushed pretzels and two tablespoons of chopped fresh parsley in another dish.

Dip the chicken into the melted butter mixture and then roll it in the pretzel mixture. Bake for twenty minutes at 400 degrees F. If you like crunchy coatings, you will especially enjoy this one.

Chicken Breast Coatings - Some Yummy Ideas

There is so much you can do with boneless, skinless chicken breasts, including an easy baked chicken rice recipe or a mouthwatering chicken parmesan recipe. These recipes are simple to make and come out great every time.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

BBQ Ribs - How to Make the Best BBQ Ribs

If you're in the mood to have the best BBQ ribs ever there's no reason to head off to some restaurant and pay premium prices, you can make them at home for a fraction of the cost. Unfortunately, unless you know what you're doing you'll end up with dry, tough, tasteless BBQ ribs. Many people try to make BBQ ribs only to give up, thinking only the so-called 'Pit Masters' can make great BBQ ribs. The key to making great smoked ribs is to apply the three important principles to the process; add flavor, make them tender and make them moist. Follow the steps below and you too can cook the best smoked BBQ ribs just like the pros!

First you'll need to choose a great rack of ribs. You should select a rack of ribs with some fat covering, not too much though. Also, pick the rack up and hold it by the end of the package to see how much it bends. The more it bends, the more tender it will be since it has less connective tissue. If it starts off tender, it'll have a better chance of ending up tender.

\"How To BBQ\"

Remove the membrane on the bone side of the rack. First lay the rack down with the bone side up. Start at the 2nd rib on the short end with a butter knife. Slide the butter knife under the membrane and gently lift towards the small end. Once you have a good amount of the membrane pulled up grab it with a paper towel and gently lift away. With some practice you should be able to get almost all of it in one pull. This is an important step if you want great ribs. After you remove the membrane trim off any excessive fat. Remember as the fat breaks down it will add moisture so don't remove it all! This is a key step if you want to make great smoked ribs. Save some of the trimmed fat, you can use it later in the cooking process.

BBQ Ribs - How to Make the Best BBQ Ribs

Apply some barbecue rub. use your favorite, just try to find one low in sugar. If the rub has a high sugar content it might burn during the long cooking process. Rub the rack down with some yellow mustard first, this will make the rub stick to the ribs and not fall off during the cooking process. Don't worry, you wont taste the mustard. Apply a generous amount of barbecue rub to the rack and rub it in good with your hands, it is called 'rub' after all. A good coating of rub will produce a nice bark later on.

Put the rack in the fridge for a few hours or overnight. This will allow the rub to really get into the meat. The salt in the rub will pull moisture and proteins to the surface and make a great flavorful 'bark' during cooking. A cold rack of ribs will absorb more smoke flavor and have a deeper smoke ring.

Prepare the smoker. Get your smoker of choice up to 225 degrees. Make sure confirm the temperature with a thermometer. Add some wood chips of your choice now, personally I use a mixture of apple wood and maple wood.

Put the rack in the smoker meat side up and close the door or lid. Barbecue is NOT a spectator sport, walk away and leave it alone! There's no reason to stare at it. It'll cook this way for three hours.

Flip the rack every 45 minutes and spray with apple juice at that time, this will keep the surface of the ribs moist. If you notice the edges starting to dry out place some of the fat you trimmed earlier over the edges.

After about 3 hours you'll want to foil the ribs. Remove the rack and wrap it in aluminum foil, you can add a little barbecue sauce and/or apple juice to the foil pack for even more flavor at this time. Do not skip this step as wrapping the ribs in foil will make the rack juicy and tender as connective tissue breaks down.

After about an hour open the pack and check for tenderness, slide a fork between two large ribs and pull out, if the rack wants to come along for the ride then it's not done, go for another 20 minutes and check again. You want some resistance but not too much, there's still some more cook time left. This is perhaps the most important stage so don't rush it. I've seen some racks get tender in an hour, and some take nearly 3 hours.

Once the ribs pass the pull test take them out of the foil them and place back in the smoker, it isn't necessary to have the smoke going anymore but turn up the heat to about 300 degrees and sauce the ribs. In 15 minutes flip and sauce the ribs again. You can do this step on a grill if you have one available. Watch the temperature though! as the sauce can burn if the temperature is too high.

After applying sauce to the ribs twice remove the rack and enjoy your smoked BBQ ribs! I'm sure you'll agree that these are the best BBQ ribs you've ever had.

BBQ Ribs - How to Make the Best BBQ Ribs

Although the process for making great BBQ ribs seems easy there's actually some real science going on. From pulling proteins to the surface to breaking down connective tissue. There's a purpose to each step and it's all designed to add flavor and moisture to the ribs. For a more detailed look at making great BBQ ribs I suggest reading Smoked BBQ Ribs to learn more.

If you don't actually own a smoker don't despair, it's entirely possible to make great bbq ribs on the grill. I've adapted the process above to using a grill, read BBQ Ribs on the Grill to learn how easy this is.

How to Barbecue - Recommendations and Tips

“Preparing a perfect barbecue is not as simple as one might think.”

I have been a guest at many barbecue parties, all over the world, but rarely have I had the good fortune of enjoying properly grilled meat! Perhaps it is not generally known that barbecuing is a definite skill with specific rules to doing it well.

\"How To BBQ\"

I do remember, however, a wonderful barbecue at the home of a good friend of mine in the south of France. John cooked up and served one of the best barbecues of my life! The meat was first marinated in a wonderful choice of spices, was tender and perfectly cooked! This was a wonderful several course meal served in a magical evening toward the end of the summer in the south of France! A wonderful memory, for me!

How to Barbecue - Recommendations and Tips

I also remember a restaurant in Moscow where great big skewers were grilled on huge barbecue, in the dining room itself!

Another great barbecue that I can remember was in Douala in Cameroon, in western Africa right out in the street! The barbecue consisted of a big steel barrel with wood burning inside and then the chicken was slowly being cooked on a sheet of heavy brown paper, which allowed the chicken to be half smoked while also being grilled. The result was quite delicious and I ate there often during by stay in Douala.

In Asia where people barbecue enormously and the choice of recipes is huge, barbecuing is generally done very well. I have very fond memories of women, sitting on the sidewalk barbecuing tiny bananas with barbecued chicken wings available a little further down that same street!

Grilling, or barbecuing meat is an art in itself and this is why I wanted to write this to helping you to do a better job and also to give you some basic recipes that you can try. I hope that by trying them, I’ll give you the desire to barbecue more often and also to create your own recipes!

Basic Information on how to barbecue

Barbecuing is the art of cooking food on a grill. How one does this can range from simply barbecuing over some wood surrounded by three pebbles and then skewering a piece of meat on a small branch held over the fire, to using the most up-to-date electric or gas grill. In between are all kinds or techniques like using a stove top grill. The methods of barbecuing are just infinite!

Whatever equipment you are using, anything in this chapter could be done with any of them. What you really need to do a good BBQ is a rack and a source of heat.

You can BBQ almost anything: meat of course, but also fish, seafood, vegetables, bread, even cheeses and fruit. In fact, if you are using the BBQ for a meal, you could actually prepare the entire meal on the grill (except the raw parts of the salads, of course)!

At the beginning of the chapter, I told you all about my disappointment with grilled food. The main trouble a non-expert usually has with using a BBQ to cook with is that they tend to get the grill too hot and then burn the food on the outside. With burnt meat, you can see all the black lines on the food. Grill marks should be brown or dark brown but not black. When you see black lines on BBQ-ed food, know that that food was cooked at too high a temperature or was cooked for much too long.

Something else that is very important when grilling is not to burn the fat. Frequently during cooking, fat melts onto the fire and catches fire. Even if it seems professional to look at and fun when the fat burns like this, burned fat or meat are said to be a cause of cancer and the burn taste takes away from the taste of good BBQ-ed food.

Get into the habit of trimming off excess fat before cooking on the BBQ. Even if this has been done before you buy the meat, it is a good idea to check this point before cooking. Make sure that all gristle, extra bones and extra fat have been removed or do it yourself.

Don’t put your BBQ onto the highest heat you can, as it might well be too hot. Temperature is something you need to be watching and adjusting as you cook. Are you interested and want more tips? Download the free ebook excerpt "Cook French and Stay Slim" by Jean-Louis Vosgien www.photos-and-recipes.com [http://www.photos-and-recipes.com/newspage.html]

How to Barbecue - Recommendations and Tips

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.

Barbeque Tips - Leg of Lamb

There is nothing like cooking a beautiful, juicy leg of lamb outdoors on the barbeque. The key is to get a delicious caramelized outer crust with perfectly moist meat gradually getting pinker as you carve closer to the bone. This is my technique and it works perfectly every time.

My method is based around not cooking the lamb on the barbeque except to finish it prior to serving. Instead, cook it in the oven first and then finish it on the barbeque. This dish starts and ends with a top quality marinade. You can buy these but I much prefer to make my own. You can use whatever you like but I like to make a robust, thick marinade with rosemary, thyme, orange zest, ketchup, paprika, cumin and fennel. To get the marinade into the meat, slash the leg all over to a depth of about half a centimeter, then massage your marinade into the lamb. The next thing I do is use a snug-fitting roasting tin. Using a snug tin means you keep the marinade in and around the meat while it is cooking which keeps it juicy and full of flavor. I often have to saw through the end piece of bone and fold it over in order to get it into the roasting tin.


One your lamb is in the tin, cover it loosely with foil and put in the oven at about 180. The cooking time you choose depends on how rare or well done you like your lamb. If you want it well done then an hour and a half will do it. Reduce the time from there according to your taste. You can use a meat thermometer to check the temperature as well, although the best way I find is to check the color of the juices coming out of the deep parts of the leg, this really tells you how the meat is coming on. Get the barbeque lit about forty minutes before the meat is done.

Barbeque Tips - Leg of Lamb

After the lamb is cooked and the flames have died down, you are ready to barbeque. Place the lamb gently onto the barbeque bars and baste the meat with the lovely juices from the roasting tray. Keep turning and basting, this is what will build up the lovely charred, caramelized outer crust. After about ten minutes the lamb should be done. Get your lamb off the barbeque and wrap it in foil to rest for at least ten minutes. Reduce the pan juices while the lamb is resting. You can put it on the hob or you can just put the tray on the barbeque - this will make the most unbelievable gravy. Once the lamb is rested you are ready to carve it. Carve slices off the leg and serve. The beauty of cooking you lamb like this is that the meat will be incredibly juicy and tender but it will also have the beautiful charred crust on the outside so you can serve up a mixture on each plate. Serve the lamb with wilted greens (perhaps also done on the barbeque in foil parcels) and potatoes.

Hopefully this has given you some ideas for producing beautifully barbequed leg of lamb.

Barbeque Tips - Leg of Lamb

Patrick Attlee is a food writer who loves barbeque season. He is also an advocate for hair thickening shampoo and provides information on the subject for both men and women.

What Exactly is "Texas Style Barbeque"?

No matter how you spell it, barbeque, barbecue, or BBQ, when the vast majority of folks think of barbecue, they think of firing up their backyard grill until red hot and slapping down a steak or pork chops, searing it to get some nice grill marks and voila!

This is perfect for a quick dinner after working a full day, but true Texas style barbecue goes beyond the average barbecue fare of steaks and drumsticks to create an art form that instills a flavor and tenderness on less popular or more difficult cuts that will never be achieved using the standard grilling method. It is not something that you just do on a whim or when in a hurry to eat. It takes patience and lots of trial and error to perfect the flavors and technique. However, once you do, cooking up a perfect brisket, pork shoulder, ribs, or just about any other cut of meat, becomes second nature.


There are a number of keys to Texas 'que - the first being the seasoning, or dry rub. Depending on the cut of meat you choose, select a dry rub that accentuates and accompanies the meat. I'm partial to the dry rubs from Caroline's Rub, but feel free to use your favorite. Depending on the pit master, they will sometimes mix the dry rub with mustard to create a paste that will thoroughly coat the meat, help in the tenderization, and add a tremendous amount of flavor without heavy mustard overtones. I like to do this on larger cuts of meat like briskets and shoulders.

What Exactly is "Texas Style Barbeque"?

Once seasoned, the next key to achieving that true 'que flavor is temperature and indirect heat. In Texas, the rule is low and slow. The lower the better, so you will usually see the pit somewhere in the 200 - 250 degree F range. This low temperature allows the meat to cook to a well-done state without losing its moisture or becoming tough and inedible. In fact, when it comes to cuts like shoulders and brisket, well done is the only way to serve them as the collagen and tough connective tissues don't actually break down and allow the meat to become tender until they reach higher internal temperatures. This is where the patience comes in - because of the low temps involved, it will take far longer for your meat to achieve the desired internal temperatures you require, and the internal temp of the meat may plateau for long periods, which can be completely frustrating. It is not uncommon for me to spend 15 - 20 hours tending to the pit when cooking a large brisket.

Now that you have the temperature right, the next step is smoke from hardwoods. Texans tend to use mesquite and pecan woods, and while mesquite wood has a definitive taste, pecan resembles a less-strongly flavored hickory. So feel free to substitute with some hickory wood which may be more readily available in your area. It will definitely take some time and experimentation with your pit and the quantity of wood you use to achieve the flavor you are really seeking, but eating all that great smoked food as part of the process is a fair trade-off!

One thing that raises a lot of controversy among the "grill-arazzi" is the smoke-ring. The smoke-ring is a reddish colored ring that naturally develops around the internal edge of the meat as a result of the nitrites and chemicals that naturally occur in the smoking process. While most championship barbecue competitions do not consider the ring as part of their judging as it does more for aesthetics than flavoring, the die-hard smokers will argue that the bigger the ring, the better the penetration of the smoke into the meat.

While a popular thing to do when grilling, adding barbecue sauce when cooking Texas style does not mean slathering it on during cooking. Texans view the sauce as a compliment to great barbecue, so more often than not, the finished meat product is served with the sauce on the side. If the barbecue is done right, I find the sauce just gets in the way!

I hope these tips have helped clear up some of the confusion, and if you do have the opportunity to try preparing your own Texas style barbecue, I definitely recommend it. It is a great way to kill a lazy summer day, drink a few brews, and make a few friends...believe me, when your neighbors smell the waft of smoke in the air, you won't be able to beat them off with a stick!

What Exactly is "Texas Style Barbeque"?

Joe Johnson is a proud Texan and a founding partner and chief pit-master with Caroline's Rub [http://www.carolinesrub.com], where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

What is the Best Turkey Cooking Temperature?

If you've ever had turkey at a thanksgiving dinner, but found it dry or bland, then this article may help you understand why. Sometimes it is simply down to the flavoring they used, but often it is down to the way the turkey was cooked - either it was not basted properly, or often enough, or it was cooked at the wrong temperature.

Some people mistakenly cook a turkey at too high a temperature, and keep it in for far too long - this can leave you with a turkey that is very dry and over cooked. While this has a less than ideal taste, it is better than the alternative - an undercooked turkey, and food poisoning.

\"How To BBQ\"

The Right Way to Cook a Turkey

What is the Best Turkey Cooking Temperature?

In general, turkeys should be cooked at 325 degrees. Preheat the oven, and then keep everyone away from it - especially inquisitive children who could be inclined to try to play with the knobs! Try not to open the oven door unless it is time to baste the turkey, as this lets out the heat, and slows down the cooking process.

You can rely on the cooking directions to get an idea of how long the turkey should take to cook, but if you have a meat thermometer this is even better. Insert it into the deepest part of the turkey to check the temperature. A turkey is fully cooked when the meat thermometer reads 165 degrees. If it is anything less than this, put the turkey back in for a bit longer, as you could risk giving your guests food poisoning if you serve up an undercooked turkey, and food poisoning is most certainly not fun!

What is the Best Turkey Cooking Temperature?

Learn more about turkey breast cooking time [http://easyquickandsimplerecipes.i-choose-us.com/] . Dinner time does not have to be stressful. Sign up for our FREE report with reduce stress tips [http://www.i-choose-us.com/tips4moms.shtml] for busy moms!

Homemade BBQ Sauce Recipes

What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.


The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

Homemade BBQ Sauce Recipes

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don't just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.

Homemade BBQ Sauce Recipes

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

Grilling Turkey

How to BBQ Turkey

Turkey has become very popular to do on the barbecue. Turkey pieces are great and come out very tasty on the grill. More and more grillers are preparing whole turkeys on the barbecue. Follow these techniques to great great tasting turkey right off your grill. You can add your own unique taste and texture, just follow these tips as guide lines.

\"How To BBQ\"

Purchasing - Turkey

Grilling Turkey

Buy smaller to medium sized turkeys when you doing them on the barbecue. When buying turkey pieces make sure they are broad and flat, so they will cook evenly on the barbecue.

When purchasing look for turkey with a darker skin pigment, as the darker meat can stand up to the high temperature of the grill. Darker meats also tend to hold sauces and flavours better.

Preparation - BBQ Turkey

To prevent the turkey from drying out, lightly coat it with some olive oil.

When preparing a whole turkey you will need to apply an in-direct grilling technique to fully cook the turkey without burning it. When grilling turkey pieces use a direct grilling method.

Smaller pieces like the thigh need to be seared to lock in the natural juices. Do this by using a high heat to crisp the outer layer and then a lower heat to slow cook the inside.

Don't put stuffing in your turkey before you grill it, rather cook it fully and then place in the stuffing.

Grilling Turkey

Charcoal should be your first choice when grilling turkey as turkey the smoke texture works well with the meat. When using a gas grill use wood chippings to produce a little smoke while grilling..

Lightly grease the grill grid to prevent any meat sticking. When grilling larger sized turkey portions, close the lid to create an even heat distribution.

Here are some grilling time guidelines:

- BBQ Turkey tenderloins/cutlets: 10 - 15 minutes (direct medium heat)

- Grilling Turkey breast: 1 - 2 hours (medium in-direct heat)

- Turkey drumsticks or thighs: 1 hour (in-direct medium heat)

- Whole medium turkeys: 2 - 3 hours (in-direct medium heat)

Grilling Turkey


I'm 24, originally from Johannesburg South Africa but recently moved to Marbella, Spain. My hobbies include tennis, gyming and barbecuing.

I have a barbecue and recipe website. I love the outdoors and spend most my free time on the beach.

Easiest Holiday Turkey Ever

When the holidays come around we start thinking about that mouth-watering turkey.  Every year, poor mom spends Thanksgiving or Christmas Eve getting up to baste the turkey several times in the night.  As children, we never realized exactly how much trouble she went to for our enjoyment. 

Well, times have changed and I have found a perfect turkey recipe that requires no basting or checking at all.  Sound too good to be true?  I know, I couldn't believe it either until I tried it.

\"how To Barbeque\"

No-Baste, No-Trouble Roasted Turkey

Easiest Holiday Turkey Ever

1 12-pound turkey, completely thawed, all giblets removed

1/2 cup (1 stick) salted butter (softened)

2 tablespoons salt

2 teaspoons pepper

2 stalks celery, cut in lengths to fit turkey cavity

1 medium sweet onion, cut in half

1 large carrot

2 cups boiling water

Adjust the oven racks so the covered roasting pan fits easily inside the oven. Preheat the oven to 500 degrees.

Rub the butter on the outside and in the cavity of the turkey. Sprinkle salt and pepper on the inside and on the outside of the turkey. Put the celery, onion, and carrot in the cavity. Place the turkey, breast side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the preheated oven.

Start a timer when the oven temperature returns to 500 degrees.  Bake for exactly 1 hour and turn off the oven.  (Yep, turn it off.)  Do not open the oven door.*  Leave the turkey in the oven until the oven cools; this may take 4 to 6 hours.   Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

Serve with cornbread dressing and giblet gravy.


You won't believe how great this turkey will turn out and you will definitely never go back to cooking it the old fashioned way.  You will probably want to pick up some extra turkeys while they are on sale to keep in the freezer for in-between holiday meals.  It's so easy to cook it this way that you won't mind doing it more often.


*Note:  If necessary, hang a sign that threatens the family with bodily harm if they even think about opening the oven door to peek!  LOL


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Easiest Holiday Turkey Ever

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Grilling Secrets for the Top Five BBQ Meats

What do you think of when you think about barbecue? Some minds go straight to burgers and hot dogs, other people think about kebabs, fish baskets and smoked meats. Here are the top five meats used for barbecuing each year and a few helpful tips on how to prepare them.

Beef: Steaks and burgers are the most common forms of beef to barbecue. Experts recommend buying beef that is fresh, not frozen. They also recommend a fattier cut of meat for the grill to keep the meat tender and flavorful. The best beef cuts for the grill are the rib eye, porterhouse steak, t-bone and strip steak. For an extra bit of gourmet extravagance the fillet mignon is always a favorite.


Pork is a favorite among avid barbecue enthusiasts. The most popular cuts of meat for the grill are ribs followed by pork butt and pork shoulder.

Grilling Secrets for the Top Five BBQ Meats

Chicken is good on the grill in any form, however the leaner breast meat will fare better if it is marinated, otherwise meat can become dry. Thighs and drumsticks do well on the grill due to their higher fat content.

Shrimp works well on the barbecue and is a popular choice for seafood lovers. It takes special care because shrimp cooks quickly and can easily escape and fall through the grill grate. Fish baskets and skewers are good cooking tool options for grilling aficionados.

Salmon is by far and away the most popular fish to grill. It has a hearty almost steak like texture and a flavor that goes well with a variety of barbecue type sauces. Salmon smokes well and cooks fairly quickly which makes it the perfect solution for those nights where dinner needs to be on the table fast.

No matter what meat you prefer, grilling experts and novices alike benefit from a pantry full of "secret" spices, rubs and sauces. Gourmet grilling planks and seasoned skewers will have friends and family asking, "What's your secret?"

Grilling Secrets for the Top Five BBQ Meats

Find all of your barbecue and grilling spices, rubs and sauces at http://www.mysecretpantry.com

Homemade BBQ Grills, Roasters and Smokers

When you decide to get yourself a grill the very first choice you have to make is to go out and buy one from the local garden or home improvement centre or to make your own. You may be the type of person that would never entertain the thought of building your own BBQ grill, but since your reading this article I'm assuming that you're at least considering the possibility! So let me try and get you over the line and convince you why it's such a good idea!

One of the most common reasons a lot of people will choose the DIY route is money, and it's a perfectly good reason, anything other than the most basic store bought BBQ can run into hundreds of dollars, and when all is said and done, all we want it to do is cook our food, and a homemade grill will do this as well as ANY store bought grill. Depending on the materials you already have available all your grill may cost you is your time, otherwise you should be able to beg, steel or borrow what you need without spending more than a hundred bucks.


For me though, the single biggest motivation for building your own BBQ is the satisfaction that you get from building it, never is this sweeter than while your watching the steaks and burgers sizzling away the first time you fire it up. It's a great buzz, and something you'll never get from a store bought BBQ, no matter how many features it has!

Homemade BBQ Grills, Roasters and Smokers

Another good motivator for getting off the couch and building your own is the freedom of design and expression that designing something yourself, from scratch offers. Maybe you want two levels of grill, maybe three, maybe you would like to have a work top or prep area on one side of the grill or maybe on both sides of the grill! Maybe your seven feet tall and you don't want to strain your back bending down to a standard height grill, the beauty of designing your own is that you can decide on all of these parameters yourself!

So once you've decided to take the plunge and design and build your own BBQ grill, another world of possibilities opens up! Sure, you can build a standard grill, but why not consider going the whole 'hog' (sorry!) and building a pig roaster, why not a meat smoker! All of these can be built from a standard scrap 55-gallon drum and some light angle iron!

Maybe working with metal isn't for you, no problem, you can build your own brick BBQ grill. This is a great addition to any garden, and when done well, can actually add a little extra value to the house!!

Whether you're using brick or steel, building a grill or a smoker, the principle is the same, with a little bit of enthusiasm and effort, coupled with a healthy dollop of good information, you can build something with your own hands that will pay you back with quiet satisfaction every time you use it!

Homemade BBQ Grills, Roasters and Smokers

Jon Farrell is an Engineer by profession, whose real passion lies with the humble BBQ, and in particular the design and construction of homemade BBQ grills, pig roasters and smokers. You can get free guidance on your homemade BBQ as well as roasting and grilling tips from Jon at http://www.oildrumpigroasterdesigns.com

Grilling The Perfect Steak

The Perfect, Grilled Steak

There is not much better in this world than sitting down to eat a perfectly grilled,
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and
techniques available regarding the best way to master cooking a steak including
whether or not to marinade or use a rub, how long the steak should be grilled, and
how to correctly grill the steak. In my book there is only one way to grill a steak, and
you will find instructions below for grilling a Porterhouse steak, which will also work
for a T-Bone steak.


Choosing the Cut of Meat:

Grilling The Perfect Steak

1. The first step is to choose a great cut of meat to grill. You will probably need a
good butcher's help to do this. He or she can cut the steak for you. Choose a steak
that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be
fresh, not previously frozen, and it should be a nice, red color.

Marinade and Seasoning:

2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.

Steak Marinade:

1. 12-ounces of a dark beer such as Amber Bock

2. 3-Cloves of Garlic, Peeled and mashed

3. 1/4-Cup Chopped Onion

4. 1-TSP Fresh Ground Pepper

5. 1/4-TSP Salt

6. 1/4-Cup Vegetable Oil

7. 1/4-TSP Cumin

8. 1/4 TSP Dried Thyme


1. Whisk together all Ingredients

2. Place steak in a safe container, such as Tupperware, and pour marinade over the

3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours

Grilling the Steak

1. Remove the steak from the marinade, and let it sit for about 1 hour before you
grill it. This will bring the temperature of the meat closer to room temperature.

2. Before lighting the grill, spray on pam to prevent sticking.

3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat
the grill by turning one of the burners on high, and the other on low. This will allow
you to sear the steak and seal in the juices. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn
down; they will turn white, and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

5. Let the steak rest by placing it on a plate and covering it with foil for about 5
minutes or so. This will help in making the steak tender and juicy because if you cut
the steak too early, the juices will be hot, causing them to ooze out.

Steak Toppings:

1. Sauteed mushrooms and onions are two of my favorite steak toppings.


1. Heat 4-TBSP of butter in a non-stick frying pan.

2. When the butter melts, add sliced onions and cook for 4 minutes

3. Add mushrooms and cook for another 4 minutes or until onions are opaque.


1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a
creamier topping

2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.

Eat Up!

Grilling The Perfect Steak

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

How Much Electricity Does Your Refrigerator Use? Here's A Quick Way to Find Out

If you feel your electricity bills are too high, or if you're looking to reduce your use of electricity for other reasons, then analyzing the electricity use of your major appliances is critical to understanding your total energy use.

If your refrigerator is 10 years old or older, you may want to consider replacing it with a newer, ENERGY STAR model that uses less electricity. Typically, older refrigerators use from 1,600 KWh to 2,000 KWh per year. (A Kilowatt -hour is 1,000 watts an hour. Your electric utility sells you electricity in Kilowatt-hours, typically somewhere between

An ENERGY STAR rated refrigerator consumes less than 500 KWh a year. That's less than per year in electricity on the low end of utility rates.

.10 and

But how do you know how much energy your refrigerator uses? You could measure it directly using a Kill A Watt EZ Electricity Usage Monitor. That'll set you back about and you'll have to let it run for at least two hours so the meter see your refrigerators cycling on and off a few times.

But there's an easier way. The Federal Government has already done the hard work for you and have made a database of over 41,000 refrigerators available for free. Simply open your refrigerator and look for the label that has the model number and serial number printed on it. It's usually at the top of the outer or inner wall. Then, open the database in Excel or other spreadsheet program and look up your make and model number. The record will tell you the likely energy consumption.

You can also tell how old your refrigerator is by going to the refrigerator decoder on appliance411.com and typing in your model and serial number. The date of manufacture is encoded into the serial number, but it's different for every manufacturer. Refrigerator manufacturers were required to make energy efficient upgrades to their lines in 1992 and again in 1999. So, if your refrigerator is 19 years old or older, you'll gain the most by buying a new refrigerator. By replacing an older refrigerator with an ENERGY STAR refrigerator and taking advantage of rebates from your utility, city, or state, you may be able to see a payback period less than one and a half years.

.20 a Kilowatt-hour.) That's 0 to 0 per year in electricity usage on the low end.

\"how To Barbeque\"

How Much Electricity Does Your Refrigerator Use? Here's A Quick Way to Find Out
How Much Electricity Does Your Refrigerator Use? Here's A Quick Way to Find Out

Joel Greenberg is an Energy Auditor in Austin, TX for homes, multi-family communities, and small commercial buildings. His company, Greenberg Energy Services, helps clients make intelligent choices for saving energy while doing more with less.

BBQ Concession Trailers - Barbeque Your Way To Profits

Indulging in a barbecue concession trailer business is a lucrative method of earning pots of money just through your barbecue. Well this does not sound appealing to quite a fraction of people but some of my friends enjoy their barbecue activity and at the same time make loads of money every year at our native state exhibition.

The barbecue concession trailer business is a fine opportunity for those businessmen who wish to have a long lasting good business and also rake in adequate cash. Industrialist tends to ignore the barbecue concession trailer business even though it is a billion dollar trade.


The most significant hassle that comes in one's way when wishing to put up the barbecue concession trailer business is the initial investment. The concession trailers are quite expensive and the stocks as well as the apparatuses need to be purchased too- this requires quite an amount, it could be thousands of dollars too.

BBQ Concession Trailers - Barbeque Your Way To Profits

It is unadvisable to get into liability when trying to fund your barbecue concession trailer business. Maintain a fair handedness at your place. You do not even have to apply for a loan at the bank because there are methods by which you can get a concession trailer at a reasonable amount and this will diminish the set up amount by quite a figure.

You need to be sure about the cash that you wish to pay for your BBQ trailer. However it is absolutely unadvisable to get the little offset smoker equipment from WalMart or Home Depot for 0 or at a cheaper price. You will confront a lot of hassles generating fine BBQ on them as they are formed of extremely frail metal and the fireboxes lack good air circulation.

My observation as well as research says that a smoker is required in case you wish to smoke meat and then give it out for selling. You can smoke your meat on the rear end of your trailer because that is the finest position.

You also stand the chance to learn from the person who possessed the trailer before you. He or she will be wiser and can offer you suggestions on the concession trade as well as tell you how to use the trailer to its maximum.

The internet comes to help in case you if you wish to purchase a trailer that has been worked on previously. You can select from a variety of trailers and also evaluate the costs easily.

BBQ Concession Trailers - Barbeque Your Way To Profits

Find where to get new and used BBQ concession trailers at http://www.ConcessionTrailerBay.com

Prime Rib Cooking Times

As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.

There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.

\"how To Barbeque\"

Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.

Prime Rib Cooking Times

On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500° oven, a 12 pound roast will cook in less than an hour.

This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.

No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.

Prime Rib Cooking Times

Hans is author of Steaks, Seafood and Barbeque guide at http://www.steaks-guide.com

How Long to Grill Chicken Wings

Chicken wings are an often overlooked part of the chicken given their lack of meat content however, there is nothing better than succulent and juicy chicken wings coated and baked in the oven, grill or BBQ. In fact, if you purchase a large chicken and detach the wings from the carcass you will have some fairly 'meaty' wings which are an excellent cut perfect for the BBQ given their quick cooking times. But just how to to grill them perfectly?

Grilling chicken enables the fat to drain off and delivers you a delicate, crisp wing lacking excess fat. The true test in grilling chicken wings is the inevitable flare ups and burning. However, to resolve this, keep your grill to a medium flame/heat and turn the wings frequently to avoid burning. The total grilling time for chicken wings will be around 15 minutes with constant turning to avoid burn marks.

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A good chicken wing cooking tip is to simply place them on a baking tray and cook in a medium to high oven for 20 minutes (turning once) before allowing them to cool slightly to allow you to brush on some tasty BBQ sauce. You can then introduce your wings to the grill and giving them around 3-4 minutes on each side on a medium grill to finish off the cooking and sealing the sauce into the wings.

How Long to Grill Chicken Wings

A great chicken wing recipe is provided for you below to accomplish just that!

Honey & Mustard Chicken Wings Ingredients

1 x tablespoon of vegetable oil
1 x small Onion, chopped as finely as you can get it
2 x cloves of crushed/minced garlic
2 x tablespoons of clear runny Honey
4 x tablespoons of tomato sauce/ketchup
4 x tablespoons of Worcester sauce
2 x teaspoons of Mustard
2 x teaspoons of Tabasco sauce (use less or more according to you liking)
8 x chicken wings (remove the very tips at the joint)
2 x tablespoons of plain Flour seasoned liberally with salt & pepper

1. Preheat the oven to 210C.
2. Cook the onion and garlic in a frying pan on the hob for 3 to 4 minutes until softened and translucent.
3. Blend in the honey, tomato and Worcester sauces and then the mustard and Tabasco sauce. Simmer over a very low heat stirring for around a minute.
4. Coat the chicken wings in the seasoned flour and spread the sauce plentifully.
5. Arrange the sticky chicken wings on a non stick (if you have one) baking tray and cook in the oven for 20 to 30 minutes until golden and cooked through.

How Long to Grill Chicken Wings

The Meat Cooking Expert is bought to you by Thomas Borne. A master Butcher with over 25 years meat retailing experience. Take a look at Tom's Free Recipes Book for great cooking inspiration and to view more detail around the original article please visit Tom's Cooking Chicken Wings page.

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

Learning the art of How to Grill the Perfect Steak on a Gas Grill requires patience and practice. Most people tend to either end up with overcooked or undercooked meat when grilling steaks. But once you get around to it, you'll find that it is very easy to do. When you've mastered How to Grill the Perfect Steak on a Gas Grill, you can easily cook one up at home and season it to your liking.

Here are detailed instructions on How to Grill the Perfect Steak on a Gas Grill:

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1. Choose the right kind of steak. Pick a cut of meat that is thick and well marbled. A well-marbled steak has some fat throughout the meat that gives it a richer flavor and makes it juicy. An example of this is the prime steak, which is more expensive but definitely worth it. Popular steaks for grilling are T-Bone, Porterhouse, and Rib eye.

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

2. Let the steak reach room temperature before putting it on the grill. This will take about 30-60 minutes, depending on the size of the steak.

3. Preheat the grill. A useful tip on How to Grill the Perfect Steak on a Gas Grill is to wrap small wood chips in aluminum foil and put it as close as you can get to the fire. If the grill is between 600 and 700 degrees and you notice that the wood chips are smoking, then the grill is ready.

4. Season one side of your steak with generous amounts of salt and pepper. Using coarse kosher salt and fresh cracked black peppercorns are highly recommended.

5. Oil the grate using a piece of trimmed fat and rub it over the bars of the grill grate.

6. Put the seasoned side of the steak down on the grill over direct heat. This might take about 2-4 minutes before it is nicely seared. Season the top with salt and pepper just as you did the first time and flip it to sear the other side. Use tongs or a spatula. Never use a fork for the holes allow the juices to escape.

7. Move the steak over on indirect heat and lightly brush it with olive oil for a rich glazed surface.

8. Put a lid over the grill and let the steak bring its internal temperature up to your desired doneness. Press the meat with your finger to test for firmness.

9. Remove the steak from the grill and let it rest for about five minutes to allow the juices to redistribute.

10. The final step on How to Grill the Perfect Steak on a Gas Grill is to enjoy!

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

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How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

Yes, you can have deliciously cooked BBQ ribs in rotisserie oven. It is possible using a Ronco Rotisserie oven and I have a scrumptious rotisserie grilling recipe to prove it. But, let's begin with parboiling of the ribs. Prior to grilling BBQ ribs in rotisserie oven, baby back ribs are best when they have stewed for 15 minutes and thicker ribs when they have stewed for about 15 to 20 minutes.

After parboiling, marinate them in either of the following marinades via cooks.com:


For a fruity tang:

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

About 3 1/2 lbs. pork spare ribs or pork loin
* 1 can (6 oz.) pineapple juice
* 1/2 c. soy sauce
* 2 tbsp. brown sugar
* 1 tsp. ground ginger
* 1 onion, chopped
* 1 clove garlic, minced

In a jar with a tight fitting lid, combine all ingredients except ribs. Shake well. Pour over ribs.

For a beefy boost:

* 4 lbs. pork or beef ribs
* 3 bouillon cubes (beef)
* 1 1/2 c. water, boiling
* 1/8 tsp. garlic powder
* 1/2 c. brown sugar
* 1/4 c. soy sauce

Dissolve beef bouillon cubes in boiling water. Add garlic powder, brown sugar, soy sauce. Pour over the ribs. With either marinade, place ribs in refrigerator. Marinate, turning occasionally, for several hours or overnight before grilling. Drain ribs; set aside marinade. Brush frequently with marinade while grilling BBQ ribs in rotisserie oven for up to 20 to 30 minutes, depending on thickness.

Finally, how does one put the BBQ ribs in rotisserie oven?

One of the ways is using the kabob rods that are part of the accessory package for Ronco Rotisseries:

1. Arrange the spit rod assembly in the resting area of the rotisserie.
2. Place 4 empty kabob rods next to each other in the holes around the wheel with the spring ends on the left side.
3. Using another kabob rod, thread it through the first rib.
4. Take the last kabob rod and thread it through the last rib.
5. Wrap the ribs around the empty kabob rods already arranged in the spit rod assembly until you come to the end.
6. Insert the kabob rods attached to the ribs into the gear wheel, with the spring ends on the left.
7. For two racks of ribs, thread both racks at the same time, as described above.

(Please note that it is recommended to do 1 rack of BBQ ribs in rotisserie oven when using the Ronco Rotisserie Compact model and 1 or more racks when using Standard model and larger.)

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

For more information and Videos showing BBQ ribs in rotisserie oven that are set with kabob rods or, showing how to place BBQ ribs in rotisserie oven using the Ronco Rotisserie Round Rib Basket, please Check Out my blog: http://rotisseriereview.com/tips-to-bbq-ribs-in-rotisserie-oven-ronco-rotisserie-review

Joy Faness is a writer and researcher on household products. To save yourself some cooking time and have healthier meals, and for FREE in depth reviews and objective information on this rotisserie oven including Discounts and Best prices, go to Joy's blog: http://rotisseriereview.com/

How to Smoke A Rack of Spare Ribs

There are many different opinions and techniques for smoking a rack of ribs. The
best way to find out what works for you is to practice and experiment with different
available recipes, or new recipes you come up with. No matter what recipe or taste
you are looking for, the key to turning a plain rack of ribs into a tender, juicy,
perfectly smoked rack of ribs is "Low and Slow." This means low temperature
(225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).

When I prepare a rack of spare ribs for smoking, I usually prepare the ribs the night
before I am going to smoke them to let the rub soak in to the meat. This will give
the rub plenty of time to work. A rub is basically a blend of seasonings that is
applied to meat before smoking. You do not have to use a rub, but I recommend it
because it will add flavor to the meat. How much flavor depends on your rub recipe,
but that is another story.


The rack of spare ribs referred to in these instructions weighed 5 pounds, and was
smoked using indirect heat (225 F) for about 6 hours.

How to Smoke A Rack of Spare Ribs


When I choose a rack of ribs for smoking, I make sure that the meat has not been
previously frozen. Sometimes choices are limited, but fresh meat will have a better
flavor, and it will be very tender when smoked correctly. If the ribs have been
frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.


When you purchase a rack of spare ribs, there will be a membrane located on the
underside of the ribs. Most people have different opinions regarding removing the
membrane or leaving it on. I remove the membrane with a sharp knife, or I have my
butcher remove it for me. If you are new to removing the membrane, you may ask
your butcher to remove it for you the first time, and maybe he or she will even show
you how to remove it. You can also leave it on because if the ribs are cooked
correctly, the membrane will pretty much dissolve while cooking.

If you choose to remove it, begin by trimming it away from the bone on one end of
the ribs. You can either continue cutting it off, or if you get lucky, you can grab it
with a pair of pliers, and pull the whole membrane off at one time.

When trimming the fat off of the ribs, make sure you leave a little. There will
probably be an excess amount in some places. Just trim it down until it looks right
to you. The fat will render, turning into oil, and it will help to keep the ribs moist.


Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or
so hours to let the rub soak in.

Coat the ribs with a thin layer of olive oil before applying the rub.

Season both sides of the ribs with your favorite dry rub. There are a few listed on
thesmokerking.com. If you decide to make your own rub, remember, the goal is not
to overpower the taste of the meat with seasonings, but to add to the flavor by
correctly blending different seasonings together that will enhance the flavor of the

Some people like to marinade their ribs, but I have had the best results with using a
dry rub.


Remove the ribs from the refrigerator about 45 minutes before cooking them so
they are closer to room temperature.

I smoke the ribs at a consistent temperature of 225 degrees F for about 1 hour per
pound, but usually no more than 6 hours.

Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very
little brown sugar, and no tomato products in it. These two ingredients will burn
before the meat is done, and produce bad results. It is best to apply a finishing
sauce or glaze towards the last 30-40 minutes of smoking.

A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup
of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every
45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the
ribs a little sweeter.

When applying the finishing sauce, turn the ribs over so that the bone side is down,
then apply the sauce. Do this during the last 30 minutes of cooking.

The ribs are done when the meat retracts and exposes the edge of the rib bones by
about 1/2 inch or so, and basically each rib section will tear apart with ease. The
internal meat temperature will be about 180 F when done. An instant read
thermometer is a must have for checking the doneness of the meat.

After a while, you will develop a feel for doneness.

Using different types of wood will produce different smoke flavors in the meat. I
usually use mesquite, apple, and charcoal. Too much mesquite can add a strong,
smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the
commonly used woods for smoking ribs.


Let the smoked rack of ribs rest for about 10 minutes before cut into it.

Cut down the middle of each strip of meat between each rib bone. Add your favorite
sauce, and enjoy.

How to Smoke A Rack of Spare Ribs

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

How to Bake a Potato on a Gas Grill

Two Takes on a Classic: How to Bake Potatoes on Your Gas Grill 

What's the perfect accompaniment to your grilled steak? A baked potato, of course! If you associate baking a potato with an oven, then think again. Baking potatoes on the grill alongside your meat creates an easy meal option that lets you stay outside and avoid heating up the kitchen.   

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Baking potatoes on your gas grill is so easy that anyone can do it.  In fact, gas grills are ideal for cooking potatoes because the heat is so even. Whether you're a traditional potato eater who likes a steaming baked potato with sour cream, or you're a potato skin lover who likes to score presentation points, you'll be able to grill your potatoes with ease.  

How to Bake a Potato on a Gas Grill

Here are two simple options for flawless grilled potatoes. 

Option 1: The Traditional Whole Potato 

  • After thoroughly washing the potatoes, spread a thin layer of cooking oil on aluminum foil. Use about 1 tbsp. for each potato.   The oil will help keep the potato moist.  If you're feeling adventurous, try adding some spices or herbs to the oil. For example, you can sprinkle some garlic and pepper or a little cayenne pepper as you spread the oil evenly across the foil.  
  • Wrap each potato individually in the aluminum foil.  
  • Put the grill on low heat.  You might want to start baking the potatoes before you cook the rest of your meal.  They will stay hot for several minutes wrapped in the foil.  You can also microwave them ahead of time to reduce cooking time. If you do choose to microwave, be sure to poke holes in the potatoes with a fork.  
  • You can place the potatoes anywhere on the grill, but avoid the hottest part.  The top rack is the most convenient place, reserving the main shelf for your meat.  
  • Cook for approximately 45 minutes, turning occasionally. Cook with the lid closed. Potatoes are done when a fork is easily inserted into the center, or they feel slightly soft when squeezed. Do not overcook.

Option 2: Crispy Potato Halves 

If you're interested in a prettier presentation, faster cook time, and crispy skins, try these simple steps: 

  • Slice the potatoes in two, lengthwise.  
  • Score the tops of the potatoes to create a grid pattern that makes a nice presentation and speeds grill cooking time.   
  • Brush the tops of the potatoes with cooking oil. Sprinkle seasonings (herbs, spices, salt, pepper, etc.) to taste.  Place skinside down on the top shelf of the grill.  
  • Cook for about 30 minutes. 
Follow these easy steps to bake a traditional foil wrapped potato, or a crispy open-faced potato.  Try both recipes for variety. Either way, you'll create a tasty side dish that will complement your steak, chicken, or other meat.  Throw your vegetables on the grill, too, and you'll have a perfect meal all cooked in one place with easy clean-up.  

How to Bake a Potato on a Gas Grill

Andre' Savoie writes for BBQGrillCompany.com who specializes in high quality gas BBQ grills brands such as Lynx and OCI. We also offer articles that will teach you how to best use your grill including [http://www.bbqgrillcompany.com/how-do-you-bake-a-potato-on-a-gas-grill.aspx] how to bake a potato on a gas grill.

Make You Gas Barbeque Grill Ignitor the Most Reliable Part of Your BBQ Instead of Buying Repairs

I get to see thousands of barbeque grills at their worst. People call me when the grill will not heat properly, can't ignite or begins to fall apart with rust and corrosion. I repair gas barbeque grills and I get to see how you treat your BBQ. The most common misconception I deal with is a belief grill ignitors do not last. Many customers will tell me their barbeque grill has served them for over ten years but the ignitor stopped working within six months. More often than not, when I test the ignition it works just fine aside from being ignored for the past nine and a half years. Inject a little education and most clients are able to use the barbeque grill ignition for many years before needing a replacement part.

A gas grill ignitor is made up of several different parts although most backyard chefs envision it as a single fragile item. The module is often referred to as a spark generator and generate sparks is what it does. A module can contain a button to act as the electronic switch, spark generator and battery pack. These items can also be installed separately depending on the barbecue grill design. The switch is usually accessible but the ignition module is mounted behind the control panel. Placement behind the control panel keeps you from breaking it and keeps the weather from directly affecting its performance.


The electrode is attached to the module by an electrode wire that runs into the firebox of the gas BBQ grill. The electrode acts just like a spark plug in your car. The charge from the battery is activated when the button is pressed, rotary is turned, control knob recessed, etc. The battery charge is converted within the module and sent to the electrode. The electrode sparks and gas ignites. It is really that simple and the simpler the tool, the more difficult to damage.

Make You Gas Barbeque Grill Ignitor the Most Reliable Part of Your BBQ Instead of Buying Repairs

A barbeque grill ignition electrode should be easy to locate in the firebox of your gas grill once the cooking grates, briquette tray or heat shields have been removed. It will even look like a small spark plug with a porcelain housing and a steel rod coming through it. Often there will be a second steel rod mounted alongside the rod coming through the porcelain. Many barbeque manufacturers will place a stainless steel collector box over the electrode to protect it. Whether your gas grill electrode is a single steel rod in a porcelain sleeve, two steel rods or is contained in a stainless collection box, this is where the electric charge arcs to ignite your gas grill.

One reason a barbeque grill ignitor will seem to function poorly is the same reason the spark plug in your car must have its gap adjusted when it is installed. Whether the electrode is grounding against the gas grill burner, the collector box or secondary steel rod, the distance has to be close enough to make a strong connection but far enough apart to maximize the exposure to gas flowing from the burner. Check the gas grill manual and properly gap the distance to achieve the best spark from your ignitor.

If you purchased your gas barbecue grill from a grill store as opposed to a giant retailer selling everything but properly educated in nothing or buying it online and assembling it yourself the specialty grill store will have completed this for you as part of the assembly of the grill.

The primary reason most people believe their gas BBQ grill ignitor is broken is grease. The electrode must mount inside the grill near the gas burner in order to access the gas as it leaves the burner. The proximity to the gas it ignites also places the electrode in the path of falling grease. Grease, dirt, rain, water and pieces of food all combine to hinder the effectiveness of your gas grill ignition. When the button is pushed, clicked or turned and the gas does not ignite most backyard grillers will assume the ignitor is broken. Often it can be a single drop of grease that is stopping the arc from connecting to the ground.

Even the rare client who truly does clean their gas barbeque regularly will focus on the grill parts they can see or the BBQ parts that touch their food. The more devoted cook may remove the cooking grates to clean the rock tray, heat shields and sometimes poke put the gas ports on the gas burner. All this is great but an extra thirty seconds to lightly brush the collector box or the exposed electrode will keep the ignition function safely through many years of use. When you clean the electrode, rely on your de-greasing spray. If too much pressure is applied and the porcelain sleeve gets cracked, the electrode will have to be replaced. Spray the de-greaser, lightly brush the steel rods then replace the battery and activate the switch. Most ignitors today use a battery operated button but many grills still use rotary knobs or piezo clicking buttons. Check the arc to make sure the spark is a solid blue and adjust the gap if necessary.

I have assisted thousands of backyard chefs over the past several years and a vast majority of them have believed a faulty ignitor was standard practice on a gas grill. It is not. A little education and a little maintenance and your ignitor will exceed your expectations and safely ignite your barbeque grill every time.

Make You Gas Barbeque Grill Ignitor the Most Reliable Part of Your BBQ Instead of Buying Repairs

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