How to BBQ: Grilling

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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.

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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

http://www.bonfeu-bbq.com/grilling-whole-turkey.html

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.

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.

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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

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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.

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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

Instructions:

1. Whisk together all Ingredients

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

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.

Directions:

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.

Options:

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 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:

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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/

The Perfect Grilling Temperature For Chicken

Chicken-based dishes have long been considered as a family meal. Preparing it usually involves celebrations and treats not only for adults but kids. Grilling is definitely a preferable way of cooking this meat, since it takes lesser time to cook and prepare. On the contrary, grilling your favorite meat entails knowing valuable reminders. Simple rules such as preparation and grilling temperature for chicken are important as well.

What seems to be the perfect grilling time for chicken is between 230 to 250 degrees Fahrenheit; that is for 45 minutes to one hour. Also, you have to remember that this temperature is suitable only if your chicken is cooked over lower heat or fire. The doneness of your meat also depends on your ability to determine the suited amount of coals or consistency of heat applied. This suggested grilling temperature for chicken is also ideal to avoid overcooking your poultry. In this manner, your coals are hot but not that extreme, thus lessens the possibility of charring.

\"how To Barbeque\"

Another result of following this grilling technique is that you do not have to spend so much effort and time in moving your chicken while grilling. Uneven cooking is also prevented as your temperature is set manageably. In addition, maintaining the proper grilling temperature for chicken often requires additional reminders. Part of this includes brushing or basting the grate before using. Spraying some oil onto the grate is a great advise as well as this helps in preventing the meat from sticking to the grill.

The Perfect Grilling Temperature For Chicken

Buying a meat thermometer may also be necessary as it will aid you in defining whether your chicken is cooked and ready. The accurate reading it provides will also prevent under or overcooking. With regards to basting sauces, it also helps to not use sugary-based sauces while grilling, as this reduces the chances of possibly burning the meat.

At first glance, knowing these tips may be overwhelming. With the pressure of preparing a well-made dish for family and friends, you may actually think that having the right grilling temperature for chicken is hard work. On the other hand, this may not be the case. You just have to be open and receptive in learning and applying these tips.

Grilling your favorite dish is definitely easier, thanks to the many simple rules regarding cooking. Following the above-mentioned tips will definitely bring wonders, as your worries regarding techniques and grilling temperature for chicken slowly disappear.

The Perfect Grilling Temperature For Chicken

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Best Grilling Times For T Bone Steak

Ask every meat-lover you know and steak will definitely be one of their favorites. True enough, steaks such as porterhouse or T-bone captures the heart of every carnivore due to its rich taste and great flavor. On the other hand, eating and enjoying steak is different than actually cooking one. In fact, many people are having a hard time grilling that perfect steak at hand. With this problem in mind, we are about to reveal the best grilling times for T Bone steak as well as other tips for every known enthusiast.

Indeed, there is no satisfying meal than mashed potatoes and a huge piece of steak. Add some gravy and you are bound to one gastronomical feast. With regards to proper cooking, all you have to remember are the following:

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First, to grill that perfect and juicy steak, you have to equip yourself with the right and proper cooking equipment. Be it a charcoal or electric grill, the key to having the best steak in town always starts with preparation of materials and ingredients. As for the grilling times for T Bone steak, here is a simple guideline. For T-Bone steaks that are 3/4 inches thick, the best cooking time would be from 10 to 12 minutes. As for the 1" thick T-Bone, the suggested grilling time would be 14 to 16 minutes.

These suggested times are great tips for beginners, especially if you are not that skilled in cooking. It is also best to concentrate on cooking your steak separately before adding other ingredients such as vegetables. In this case, you do not have to focus on two things at once and multi-task. When following these grilling times for T Bone steak, remember that 1-1/2 inches thick meats are supposed to be placed on racks that are about 4 inches above the heat. It is also recommended to allot 2 to 3 minutes per side of cooking to achieve desired doneness.

Another great tip is that you have to make sure that your coals are medium hot. It is also best to use tongs in turning meats to avoid eventual loss of juices. Marinating the meats beforehand is also preferred, as this helps in adding flavor and taste. Suggested grilling times for T Bone steak, meanwhile are also helpful reminders to avoid overcooking of desired meat pieces.

As a general rule, a beginner should remember to prepare his materials, ingredients and food items before grilling. Estimated times are usually interpreted by grilling one side of the steak until brown if not half the suggested time for grilling. From there, you can now turn the meat over and continue cooking. Grilling times for T Bone steak can definitely help you in perfecting the art of cooking steaks. And while many tips and suggestions are welcome, using your own judgment is still necessary in achieving what seems to be the perfect, juicy and delicious T Bone come dinner.

Best Grilling Times For T Bone Steak

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Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Steaks please visit http://www.GrillingTips.net/
Don't forget to claim your FREE eCourse!

Tips in Grilling Turkey For Weber Grills

Grilled turkey is a delicious treat you can prepare using your Weber BBQ grill. There are some tips you can learn so you can always ensure that your grilled turkey will always taste delectable.

1. The first tip on how to use your Weber BBQ grill for cooking turkey is to ensure that you have sufficient fuel that will last for eighteen hours. Check the gauge an hour prior the start. You can also study the guide for charcoal grill to check the number of briquettes you can cook at a time. The weight isn't really a big concern when you grill turkey as long as it fits the grill even when the cover is down. You should give an inch of space between the cover and the turkey.

Bbq Recipe

2. The second tip on how to use your Weber BBQ grill for cooking turkey is about thawing. The turkey or any meat should always be thoroughly defrosted before you grill. Give twenty four hours for the thawing process for turkey weighing four pounds. Do not thaw it at the room's temperature. You should still thaw it inside the ref.

3. The third tip on how to use your Weber BBQ grill for cooking turkey is buying the fresh kind of turkey. The fresh kind of turkey can easily perish so you should make sure to check the selling date. Purchase turkey at least a day before you want to grill it and always keeps it in the freezer.

4. The fourth tip on how to use your Weber BBQ grill for cooking turkey is keeping you safe. Prevent the spread of bacteria to yourself and other things by constantly washing your hands. You should also avoid contact of your turkey with your clean utensils. The work surface in the kitchen should also be cleaned with lukewarm water and soap after using it. You can also cook the turkey stuffing in a pan along with the turkey by using the indirect way of cooking it. This will take sixty minutes.

5. The fifth tip on how to use your Weber BBQ grill for cooking turkey is checking for the done-ness every time you cook. You will know that the turkey is fully done when you see that the thermometer for meat reads one hundred eighty degrees Fahrenheit. For the breast it should read one hundred seventy degrees Fahrenheit. You will reach this temperature usually after thirteen minutes of grilling time. Always make sure that you let the turkey cool off for twenty minutes after you grill.

6. The sixth tip on how to use your Weber BBQ grill for cooking turkey is about basting. You don't need to baste the turkey at all. You can just set your Weber grill for the indirect method.

7. The last tip on grilling turkey is about making the gravy for the turkey. You can do this by using one fourth of the drippings. Whisk a half cup of flour on the drippings. Whisk it on very low fire until it becomes thoroughly smooth. The next step is stirring continuously while whisking in broth then letting it boil. It is done when it has already thickened then add pepper and a pinch of salt.

Tips in Grilling Turkey For Weber Grills

Please click these links if you want to know more about cooking turkey or Weber BBQ grill in general.

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Grilling Prime Rib - Prime Rib Recipes

What's better for a big holiday dinner bash, a special celebration, or big birthday dinner? Prime rib is always a favorite, and grilling prime rib is one way to make sure your roast is succulent, juicy, full of flavor and mouthwatering. It also opens up your kitchen oven for all the side dishes that are so traditional with a big holiday meal!

Getting the Prime Rib Ready for Grilling

Bbq Recipe

Defrost the prime rib, if necessary. You can have your butcher cut off the bones and then retie them onto the roast for cooking, if you'd like. The roast is easier to slice this way after it's grilled. However, don't get rid of the bones! Tying them to the roast will spread the richness and flavor from the bones throughout the roast, and they can help protect it from overcooking, too. Without the bones, your roast can dry out, and no one likes a dry prime rib!

Next prepare your favorite rub or spice seasoning. Rub the seasonings on every side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will help the spices to flavor the roast.

Grilling the Prime Rib

Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to allow at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your particular grill to find out where it's the hottest and coolest, and how high the heat actually gets.

Don't rely on the built-in thermometer in your grill's lid, they are notoriously wrong. Invest in a good meat thermometer, and know the internal temperature of your roast when it should be done (more on that later).

To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to start cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will rapidly bring down the temperature of your grill, too.

Next, heat up your grill on high for at least 15 minutes, or until it's as hot as you can get it. Turn down the heat to about 200 to 225 degrees, and put the roast on the grill. Close the lid, and don't open it except to check the temperature of the roast periodically.

Grill the roast until it reaches the desired temperature (see below). Remove the roast from the grill and allow to rest at least 10 minutes before carving and serving.

Roast Temperatures

For rare prime rib heat until the internal temperature is about 130 to 135 degrees.
For medium prime rib heat until the internal temperature is about 145 degrees.
For medium-well heat until the internal temperature is about 150 degrees.
Even at medium-well, the end cuts should be well done, so you'll have well and medium well for those who want it.

Gas or Charcoal Grill

When grilling prime rib, you need a steady temperature. If you can keep your charcoal temperature steady, by adding more charcoal throughout the hours of cooking, then use a charcoal grill. However, gas grills maintain a more constant temperature throughout cooking, so if you're worried about losing your temp, and ruining your prime rib, try grilling prime rib on a gas grill for the best results.

Grilling Prime Rib - Prime Rib Recipes

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Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.

Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.

Bbq Recipe

However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!

So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.

So how do you do it? Lets find out!

For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful:
- A shallow metal pan or dish half-filled with tap water
- A meat thermometer
- A grill thermometer (if your grill doesn't have one built-in)
Start your charcoal or gas burners as you normally would.
If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment. If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off.
Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out.
Put your grill grate on.
Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill
Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill. This is the open area, under which there are no coals or gas burners burning.
Close the lid and let your food roast.
Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes. If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill. Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat!
When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color.
When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.
Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.
Carve and serve!

A few other tips to make your indirect heat grilled foods shine!

Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.
Basting - I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.

grilling

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Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

Josh Dusick is the editor of the Fire Pit and Grilling Guru website at http://www.firepit-and-grilling-guru.com where you can get information about grills, barbecues, fire pits, indoor grills, firewood, charcoal, grill and fire pit cooking, cooking in your fireplace, grill food and wine pairing and even how to build an outdoor fire pit. There are even some delicious free grilling recipes. Take your cooking with fire to the next level!

Grilling Tips - How to Grill Pork Chops

Pork chops are one of the more popular choices of meat to grill because they are quite easy and very tasty. Pork chops come in all different shapes and sizes. If you have never tried grilling pork before or are just looking to try something different keep on reading.

The best pork chops for grilling are about one inch thick. It doesn't matter if its boneless or not, both will grill fine. Another option is to buy tenderloin or loin and cut it into pieces about the same same thickness.

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If you want your pork nice and juicy you should try to brine it. The total weight of the pork can actually increase by up to 15% by soaking it in the water mixture. It is all water weight of course but that means more water remains in the meat during grilling. The brine solution is one cup of salt for every gallon of water and should be just enough to completely submerge your meat. You can add other seasoning as well to your brine mixture. Leave your pork chops in the mixture for 12 - 16 hours. Remember to make sure to not over do it because too much salt or brining for too long will leave your chops too salty to be eaten.

How long you cook your pork chops will change depending on a few factors. For example, how hot your grill is, how thick the cut of meat is, and whether or not its boneless. Of those factors, thickness is the most important when you grill chops. Thin chops will be grilled faster and thick chops will be grilled slower.

To actually grill pork chops is simple and you can use any type of grill available. You grill pork chops very similarly to steak, in other words, over a high heat without flipping much. You want to preheat your grill to as high as possible if you're using a gas grill. When its preheated, toss them on the grill and close the lid. After approximately one minute, rotate the chops 45 degrees. Close the lid and after a minute passes, flip them over. Rotate the meat as needed just like you did before. The pork chops should be done in around 4-6 minutes if you keep it on a high heat. If you have a particularly thick cut, you may need to turn down the heat after you flip the first time and cook for a longer period. Also if you are adding sauce to your chops do it with 3-4 minutes before they will be done or you can burn it.

In order to be safe, you want to cook pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled you should put them on a plate and cover it with aluminum foil. Leave them their for 10 minutes. This will let your meat loosen up and get nice and juicy.

Grilling Tips - How to Grill Pork Chops

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Grilling Secrets for the Top Five BBQ Meats

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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.

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5 Tips on Grilling Pork Chop For Delicious Flavor

Pork chops are a popular choice when it comes to grilled meats because they're easy to cook and when done right, they are absolutely wonderful. One of the most important Tips on Grilling Pork Chops is to choose one that is about an inch thick. It doesn't matter whether or not it's boneless. You can also try using pork loin or tenderloin and slice the meat into pieces that are about an inch thick. A few more Tips on Grilling Pork Chops: if you want thin chops, you have to cook them quickly because they tend to dry out faster as opposed to thick chops, which need a lot of time and patience for they have to be cooked slowly. It is really easy once you get around to it.

Just simply follow these Tips on Grilling Pork Chops:

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1. Brine the meat. Brining adds moisture to the meat and keeps it juicy and moist. Brine is basically a saltwater mixture that the meat soaks up. You need about a tablespoon of salt to a cup of water. It usually takes about 2 to 4 hours to brine thick chops and completely submerge the meat. Make sure to rinse the meat thoroughly after brining so as not to have excess salt clinging onto it.

2. Marinade. Aside from adding flavor to the meat, marinades also provide a protective layer to the meat. Marinating the steak protects it from the extreme heat of the grill and tenderizes it as well. There are a number of marinades you can use but the most basic example is Italian Dressing, which contains vinegar, water, oil, and various herbs and spices.

3. Preheat the grill and set it as high as it will go. One of the more useful Tips on Grilling Pork Chops is that if you are using a charcoal grill, make sure that one side is hotter for searing the meat completely and another with a cooler side to finish off the meat.

4. Place them on the grill and close the lid. After about a minute, flip the meat and close the lid for another minute. Set your grill to medium or move the meat to the cooler side of the charcoal grill.

5. Remove the meat from the grill as soon as they're cooked to your desired doneness. Put them on a plate and cover them with aluminum foil for about 5-10 minutes. This allows the juices to redistribute throughout the meat.

These Tips on Grilling Pork Chops let you enjoy your food without having to go out because now you can make them on your own!

5 Tips on Grilling Pork Chop For Delicious Flavor

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