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.

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.

Barbeque

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 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:

\"how To Barbeque\"

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

Want More? Get Your FREE eCourse and Discover My BBQ Secret Recipes for Grilling Mouth Watering Succulent Fall off the Bone, Ribs, Chicken, Beef and More 
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Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Steak please visit http://www.GrillingTips.net/ Don't forget to claim your FREE eCourse!

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

Want More? Get Your FREE eCourse and Discover My BBQ Secret Recipes for Grilling Mouth Watering Succulent Fall off the Bone, Ribs, Chicken, Beef and More 
Yours For FREE for a Limited Time Only

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

How to BBQ a Perfect Steak on a Gas Grill

A nice, tender and juicy steak makes everyone's mouth drool. However, getting that perfect steak on the backyard gas BBQ grill is not always as easy. However, you can learn how to make a great steak every time by applying a few basic tips.

Start with the Grill

\"How To BBQ\"

How the person wants the steak will determine the settings on the grill. Change the settings for the steak and watch them come out perfect.

How to BBQ a Perfect Steak on a Gas Grill

• Rare - The ultimate way to cook a steak. You need to turn the grill up to full blast on both sides. You need it to sear the steak on the outside quickly and keep the inside nice and cool.
• Medium Rare to Medium - Turn one side of the grill to medium and the other side to hot.
• Well - This is the death of the juicy steak but if you must cook it well done, then turn both sides to medium.

Don't Grill Cold Meat

Don't ever take your steak from the fridge and throw it out on the grill. Steaks need to be cooked at room temperature. Plus, this gives you time to properly season your steak. That is, if you are using a dry rub. If you use a marinade, then you will need to set out the steak ahead of time so it can warm up.

Testing for Doneness

You can do the finger method or you can (gasp) cut the meat to check it. However, the only 100% foolproof way of testing for doneness and maintaining the integrity of the steak is with an instant read thermometer.

• Rare - 140
• Medium Rare - 150
• Medium - 150
• Medium Well - 165
• Well Done - (shiver at the thought) 180

The real trick is taking the steak off 5 degrees lower than the doneness scale. This is because you want your steak to sit a few minutes before cutting it open. If you don't then all the nice juices will run out. In this time, your meat will cook the extra five degrees.

Adding Perfect Grill Marks

Picture your steak like a yield sign, which is how many are shaped. The bottom point should be placed on the grill in the 1 o'clock position for 90 seconds. Then you turn your steak to the 5 o'clock position and wait for it to show signs of turning (blood will start seeping up). Flip it over one time and cook it the rest of the way.

How to BBQ a Perfect Steak on a Gas Grill

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Creating Perfect Ribs in Your Smoker

In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong...all it serves to do is add to my frustration by making the meal messy.

While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components - the rub, the smoke, the heat, and the time. Let's begin with the rub.

Barbecue

The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor - more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.

While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.

Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.

Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.

Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.

Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.

Creating Perfect Ribs in Your Smoker

Joe Johnson is a proud Texan and 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 [http://www.carolinesrub.com/dry_rub.asp], smoked salt [http://www.carolinesrub.com/smoked_salt.asp], and Texas chili seasoning [http://www.carolinesrub.com/texas_chili_seasoning.asp].

See Also : Recipes Bookmark Steak Recipe

The Perfect Smoked Ribs Recipe

Cooking has been considered a form of art, just like making a smoked ribs recipe the right way. Smoking ribs is a favourite family dish, whether it is done in the comfort of the home or being ordered at restaurants. Smoked ribs recipe is simple and requires a good kind of pork or beef ribs that are smoke barbequed well on a griller or oven with a flavourful marinade that is applied onto the ribs.

The kind of marinade that is applied to coat the ribs is the cook's preference depending on the chosen flavor. The marinade could taste sweet, sweet and spicy or others prefer sweet and hot. The secret to attaining good smoked ribs recipe is in the method used in cooking the ribs. The initial consideration is whether or not to use a good quality wood to smoke the ribs with. The wood for this kind should be untreated, which means it is free of any chemicals and is not rotten.

Bbq Recipe

The next thing to consider for cooking a smoked ribs recipe is the smoker where the actual cooking will be done. The smoker can also be used as a charcoal grill if preferred. With the smoker, start the fire by using charcoal rather than wood on the smoking section of the smoker. When the fire is ready, spread the racks of ribs by the meat compartment of the smoker, making sure that it is placed far from the heat source to prevent burning. If the smoker does not have a divider to separate the heat source to the ribs, use brick or large stones for this. The point created here is allowing the smoke to get into the ribs without it directly hitting the heat source.

To create a good smoked ribs recipe is to close up the air valves to allow minimal air to flow out and have a low fire. This will trap the toxic part of the smoke, which is carbon dioxide, to escape into the atmosphere. Every couple of hours the ribs should be turned to allow an even cooking of the smoked ribs recipe. If necessary, add wood or charcoal so as to keep the fire alive while still barbequing the smoke ribs. The more wood or charcoal is added to the smoker, the more the smoking process is achieved. When the wood burns down, the smoker's valve could be opened to allow the airflow to exit. Smoked ribs recipe will still taste good even if the airflow is not so consistent.

To achieve a good recipe, the fire in the smoker should never die out. Make sure that the ribs cool off in the smoker before cooking is done and then have it heated up again by restarting the fire. It takes about 3-5 hours for the recipe to cook. Allow it to cool down first before serving. It is also advised to wrap the smoked ribs in a good quality foil to seal its smoky flavor.

The Perfect Smoked Ribs Recipe

For more great recipes and tips from Chef Michael please visit his Barbeque Blog at: Smoked Ribs Recipe

See Also : What is Nutrition