Barbecues & Grilling: What's Hot Now These articles that had the largest increase in popularity over the last week

Kenmore 4-Burner 464430111 Jul 31st 2011, 10:01 The Bottom Line This is a typical 4-burner Kenmore gas grill (made by Char-Broil). This model, running around $270USD adds a 12,000 BTU side burner to give you a well featured and versatile gas grill. The heat output is good for the size and out of the box this grill will perform well. The limitation of this grill is the quality of the the construction and the components. For 2 or 3 years you will be able to use this grill, but it will rust quickly and you will soon be dragging this grill to the curb. Pros Inexpensive 4-burner grill with side burner Cons Lightweight, low quality burners Lightweight construction Flimsy cart Description Four 12,000 BTU stainless steel tubular burners 484 square inches of primary cooking area for a total of 650 square inches of grilling space 48,000 BTU maximum output from the main burners 12,000 BTU standard side burner under a flush mounted cover Porcelain coated cast iron cooking grates Stainless steel and painted steel construction Electric (AA-battery) ignition Propane tank and cover sold separately Made in China by Char-Broil exclusively for Sears' Kenmore Brand Guide Review - Kenmore 4-Burner Gas Grill Model# 464430111 At most of the big box stores there is a grill selling for around $270USD. This one at Sears made by Char-Broil under the Kenmore name is a large unit with 4 burners and a side burner. In truth there isn't much that makes it stand out. Constructed of powder coated steel with a 430 stainless steel lid and lightweight internal components, this grill isn't built to last and will probably only serve you for a few years (3 at best). The BTU output of this grill is good and the side burner will pump out enough power to heat anything that the side table will hold. The main burners can pump out as much at 48,000 BTUs under 484 square inches of primary grilling space, which is good for a grill this size. The reason it has four burners isn't to give you extra versatility as much as it is to try and even out the heat and to make up for the lightweight porcelain coated stamped steel cooking grates. One way to tell the lifespan of this grill is to look at the warranty (receipt required). The warranty doesn't cover parts, particularly burners for long. Damage due to rust is not considered cause for a warranty claim. Sears does offer an extended protection plan for an additional charge.

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Barbecues & Grilling: What's Hot Now These articles that had the largest increase in popularity over the last week

Weber Q-120 Jul 31st 2011, 10:01 The Bottom Line This portable grill is a master of design. It packs up small with the side tables folding into the grill body yet is large enough to cook up several steaks at once. It uses standard 14 ounce propane tanks (not included) and has a 189 square-inch porcelain-enameled cast-iron cooking grate that makes it a big, little grill. At around $200 this grill has Weber's durability and a unique design that has won several awards. Not only a great grill to cook on, it is cool looking too. Pros Durable construction Grills like a full sized grill High quality stainless steel burner Cons Pretty expensive for a portable grill Heavy for the size Description 189 square inch porcelain coated cast iron cooking grate 8,500 BTU tubular stainless steel burner Push button piezoelectric ignition Wide temperature control valve Porcelain coated cast iron cooking grate Cast Aluminum lid and body Two folding side work tables Weighs about 31 pounds Uses 14.1 or 16.4 ounce disposable propane bottles Guide Review - Weber Q-120 Portable Grill Originally labeled the "Baby-Q" this small member of the Q family is a excellently constructed little gas grill that gives you plenty of space and power for the size. What makes the Q grill work is the construction. With a cast aluminum body that holds in heat and a heavy porcelain coated cast iron cooking grate to transfer heat to the food this grill cooks like a full sized unit in a portable size. The 189 square inches of cooking space is large enough to grill several steaks at once so you won't have to grill in shifts. Great attention to detail has been paid on this grill. In fact Weber spent 5 years developing this line of portable grills. All in all if you are willing to pay the nearly $200 price tag for this portable you're going to get a really good grill and at the rate they are selling, I think this is going to be a product that will be around for a while. Because of the construction this is a heavy little grill. While not suited for being carried long distances this is a perfect grill for trips to the beach or park. It is also a great grill for apartment dwellers who want a real gas grill but just don't have the space for one.

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T-bone Steak Jul 31st 2011, 10:01 Definition: The T-Bone Steak is crosscut from just below the porterhouse and like that giant steak has a section of the top loin and tenderloin (though just a little bit) separated by a t-shaped bone. The t-bone is build for grilling. The generous amounts of fat keep it moist while its tenderloin heart stays tender and flavorful. Stereotypically this is the steak on any backyard grill and often a favorite of the outdoor chef. Season lightly and grill. T-Bone Steak Recipes: Maytag Blue T-Bone T-Bone and Mushrooms

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Top 10 Steak Recipes Jul 29th 2011, 10:16 Steaks are the most popular cut of meat to throw on a grill. Flavorful, tender, and sometimes expensive, you will want to get the most out of your steak grilling and these ten recipes represent a wide range of methods and ideas that you can do with your next steak. Of course, many people are confused by all the different steaks available, the best way to grill a steak and exactly how to know when it is medium rare. Take a look through these recipes and get loads of great ideas for some fantastic steaks. 1. Carne Asada Regarding BBQ Inc. Take a skirt steak, marinated with Tequila, lime juice, herbs and spices, and thrown on a hot grill. Carne Asada is a traditional dish, and as such there are many ways to prepare this dish. What they all have in common is a tough cut of beef, a powerful marinade, and a hot fire. Carne Asada is perfect for a charcoal fire and needs that kiss of smoke to make it truly authentic. 2. Michael Jordan's 23 Delmonico Steak Regarding BBQ, Inc. 23 is Michael Jordan's famous Chicago restaurant. This is as close to their recipe for the Delmonico Steak that you are going to find. This grilled Rib-Eye gets topped with a fantastic mushroom, tomato, and rosemary sauce. The sauce that makes this recipe special seems strange but when it comes together it is something amazing. 3. Marinated London Broil London Broil is the recipe that became synonymous with the cut of beef. Marinated with garlic, wine, and vinegar, this is a traditional London Broil. To get the flavor authentic you will want charcoal, but a good gas grill will do the job just as well. This is a thick cut of steak, large enough to feed two, so check the internal temperature and make sure you get it cooked through to the middle. 4. Peppered New York Strip Steak Lee Custer sent me this recipe for a spiced up a New York Strip Steak. The secret is to use cracked peppercorns, not ground. That solid pepper flavor is what makes this steak so flavorful. While this recipe calls for 1/4 cup of black pepper it isn't that spicy. The pepper becomes a crust that flakes off during grilling, but holds in flavor and juices. 5. Benihana Hibachi Steak This is as close as you can get to the Benihana's Hibachi Steak recipe. They "grill" theirs on a hot metal plate, but you can cook yours right on the grill in a heavy metal skillet. The secret is to preheat the skillet in the grill until it is smoking hot. The steak and mushrooms will cook up hot and fast 6. Herb-Crusted Fillet Mignon Regarding BBQ, Inc. If you have a typical spice rack and a couple of Fillet Mignon you can make this recipe. The herbs are mixed with olive oil to create a paste that you literally marinate the steaks in before grilling. Like any good steak the secret is to grill them as hot as you can. Make sure you keep a close eye on these steaks because they will cook in a few minutes. 7. Mustard Beef Tenderloin If you really want to impress your guests, this is the recipe for you. This beef tenderloin is lightly seasoned and then served up in a great mustard sauce that will make you look like a real chef. 8. Rosemary and Red Wine Flat Iron Steaks Flat iron steaks have become popular in recent years and there area a couple of reasons, but none so important as the flavor. Becase Flat Iron Steaks can be on the tough side, this one gets a red wine and herb marinade before hitting a hot and fast grill. This is a great recipe is you like a medium rare steak, or even medium. 9. Oriental Tri-Tip Steak You can use a Tri-Tip steak or roast with this recipe. Just remember to adjust the cooking times. To add to the Asian flavors in this recipe I like to cut it into thin strips and serve over rice, sprinkled with sesame seeds and a little extra soy sauce. 10. Cowboy Steak Cowboy indeed. This is a big porterhouse steak seasoned with garlic, chili powder, salt and pepper and then grilled over a hot fire. Plan on one of these for two people unless you have been dared to eat too much steak at one sitting. This is certainly enough to satisfy the heartiest of appetites.

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Kenmore 4-Burner L3018S Jul 29th 2011, 10:01 The Bottom Line This configuration in a dual-head (split lid) grill is one I like. On one side you have a standard 3-burner gas grill and on the other side you have an infrared sear station. This lets you sear steaks (or other foods) in an independent zone while still having plenty of space for regular grilling. This also cuts down the wear and tear on your ceramic sear burner if you only use it for searing. This grill has this configuration and at a price under $400. Unfortunately this means a serious reduction in quality to give you this feature in such an inexpensive grill. Pros Independent infrared and standard gas grills Cons Made from low quality materials including 430 stainless steel Many plastic parts Searing side is very small Description Dual head gas grill with one 36,000 BTU standard grill and one 11,000 BTU infrared grill Standard grill side has three 12,000 BTU standard burners Infrared side is one 11,000 BTU ceramic infrared burner for searing 540 primary grilling space for a total cooking area of 738 square inches 13,000 BTU standard side burner under a flush mounted cover Porcelain coated cast iron cooking grates Constructed almost entirely of low grade (430) stainless steel Electric (AA-Battery type) ignition Propane tank, rotisserie kit and cover sold separately Made in China by Sagittarius Sporting Good exclusively for Sears and K-Mart Stores. Guide Review - Kenmore 4-Burner Split Lid Model# L3018S Gas Grill This gas grill gives you a standard 3-burner grill and a dedicated infrared sear burner. This is a good configuration since you can separate your searing from your grill. This lets you do two things at the same time and reduces wear and tear on your ceramic infrared sear burner. This is important for this grill since these inexpensive infrared burners can crack under too much usage, particularly if a lot of grease or marinades are falling into the burner. Add to this a standard side burner and it would appear that you have a good grill with a great deal of versatility Unfortunately to get this feature in a grill this size for a price around $400USD there were a lot of cutbacks in quality. This means low grade stainless steel construction with lots of plastic parts that can melt if the grill gets too hot or if wind blows on the grill from the back, heating the front part of the grill. There have been a number of cases of this happening with grills like this one. If the searing section is large and powerful you can really make a great steak with a grill like this. Unfortunately the infrared burner isn't terribly powerful and the searing space is very small. What to grill up some great steaks for half a dozen people? You'll be doing it one steak at a time. Basically this grill is a gimmick that isn't built to last. It is built to make you think its a good deal, but the appearance and function will fade quickly. I do not recommend this grill.

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Making a Flower Pot Grill Jul 29th 2011, 10:01 For a single 10 inch flower pot grill you will need 12 to 14 standard charcoal briquettes. They must be already burning when they go into the pot. So you need something to light the charcoal in and also a way to move the hot coals into the pot. What works best for this task is a charcoal chimney, since this is a quick and easy way to light charcoal. Light the briquettes and with a pair of tongs transfer the burning hot coals into the flowerpot on top of the sand. The coals do not have to be completely ready (white and ashy), but at least hot and burning. Transportation Problem: Moving a hot flowerpot grill, heavy with sand and burning coals, can be difficult and dangerous. However, filling a flower pot with burning hot coals sitting on a table can also be dangerous. You can choose to do either. I tend to fill the pots on the table and try not to move them too much. I fill the pots with the tables clear and everyone at a safe distance. Use a pair of good tongs to pick up the coals one by one to place inside the pot. You need a single layer of coals in your pot. Do not over fill them because the excess heat can cause your pot to crack or break.

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Alabama Barbecue Chicken Jul 29th 2011, 10:01 If you have never tried Alabama Barbecue Chicken with White Sauce, I know three good reasons you should. It's easy, it's cheap, and it's delicious. This barbecued chicken is butterflied to help it cook quickly and evenly and while you probably have most of the ingredients for this recipe, it will not break the bank if you need to buy them. The smoked chicken is topped by a delicious, tart sauce that creates a truly unique form of barbecue that I'm certain you will make again and again. We're going to butterfly this chicken, give it a light coating of oil, season with salt and pepper, and cook it indirectly on the grill with some hickory chunks for smoke. At around 300 to 325 degrees F., the whole chicken should take about 3 hours to cook. From the grill it is dipped into the sauce and then goes to the table. The process is easy and the results wonderful. What we need: 1 Whole Chicken A grill or smoker Fuel for that grill or smoker About 5 or 6 big hickory chunks 2 cups Alabama White Barbecue sauce Oil or lard Salt and Pepper When it comes to the equipment you need the best solution is a charcoal grill large enough to cook a whole, butterflied chicken indirectly. You can use a smoker but we want to cook our chicken at a higher temperature than traditional low and slow barbecue (225 to 250 degrees F.). We'll be cooking at around 300 to 325 degrees F. so, make sure to hold this temperature for about 3 to 3 1/2 hours depending on the size of your chicken.

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Grilled Lemon Wings Jul 29th 2011, 10:01 Even though this chicken wing recipe is intended as a an appetizer it works equally well with larger pieces of chicken. Thighs and drumsticks are delicious as the lemon flavor penetrates to the bone. Prep Time: 25 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 40 minutes Ingredients: a bunch of chicken wings 4 large cloves garlic finely minced 1 cup fresh lemon juice 1/4 cup olive oil 1 teaspoon dried thyme For the brine: 1/2 cup salt 1/2 cup sugar 1 quart water Preparation: Mix the salt, sugar and water together. Put wings in a one gallon, resealable plastic bag along with the brine and allow to marinate in fridge for about an hour and a half. Discard brine. Prepare your grill for indirect cooking and grill wings turning occasionally so as to brown evenly. While wings are grilling prepare the lemon sauce. On a cutting board sprinkle a little salt on the minced garlic and mash together to form a paste. Heat the oil and garlic together in a sauce pan over low heat for a couple of minutes to allow the garlic to become very aromatic. Mix the oil and garlic with the lemon juice in a glass baking pan (or bowl) and set aside. When wings have about 15-20 minutes left (total grilling time should be an hour to an hour and a quarter) remove them from grill and roll them around in the lemon sauce and return to grill. After another 10 minutes baste the wings with the lemon sauce. When the wings are ready coat them one last time with the lemon sauce and serve them puppies up.

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Steak: Grilling Perfection Jul 28th 2011, 10:15 Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of steak and know how to seasoning it (or not) to your liking. Let your steak reach room temperature before grilling. Some people might tell you that this isn't necessary, however I feel that this helps grill your steak more evenly and faster. Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". When grilling fat shrinks fast than the meat and it can cause your steaks to curl. Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate. Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks. Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy. Grilling Times by Thickness These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc.. Thickness Rare Medium Well Heat 1" 6-8 8-10 10-14 High 1 1/2" 8-10 10-12 12-16 High 2" 12-16 16-20 20-24 Medium

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Turkey Recipes Jul 28th 2011, 10:01 For most people we tackle the whole turkey only one time a year so there isn't much chance for practice and no excuse for getting it wrong. These turkey recipes will help you make the most of the few chance you get to get it right. Whether you grill, smoke, fry, brine, or roast your turkey you can find out the science and the art to a great bird through these recipes. So don't be shy, because turkey isn't really that hard if you know what you are doing. 1. Apple Wood Smoked Turkey "Just wanted to give you guys a recipe for smoked turkey that I've had excellent results with. It's a favorite around here. Just thought I'd share it with you guys. I made this on the 4th and it was the first to go. Didn't last long at all! And I got nothing but compliments on it." 2. Deep Fried Turkey Breasts If you want to experiment with deep fried turkey this is a great recipe to start out with. You won't need all the oil or commitment for a 3 pound turkey breast, but you'll still have a great fried turkey. 3. Rotisserie Turkey You need a good strong rotisserie to prepare this turkey. Check with your instruction manual or the manufacturer to make sure that your rotisserie set (especially the rotisserie motor) is rated for the weight of your turkey. For more information check out my article on Rotisserie Cooking . 4. Smoked Turkey on the Grill Here's a way to prepare a great smoked turkey if you don't have a smoker. Use your grill to slow roast this tasty bird and it will be tender and delicious. 5. Herbed Rotisserie Turkey Next time you decide to roast a turkey, try it rotisserie style on the grill. This is a simple, easy to follow, delicious recipe for beginners. 6. Smoked Beer Can Turkey Double the size of the can for this big bird and you can smoke a turkey on a beer can. This is a great way to keep the turkey moist by putting steam inside the turkey while it cooks. If you've tried beer can chicken then you know this is going to be one great turkey. 7. Smoked Honey Glazed Turkey Breast This smoked turkey breast is tender and sweet. The long smoking time allows it to be more flavorful and tender. 8. Smoked Honey Glazed Turkey This is an easy way to smoke a turkey. The marinade mixture is used as an injection solution and as a baste. If you bring the smoker temperature up towards the very end, you will get a nice crispy skin on your turkey. Similarly you can transfer the turkey to the oven at around 300 degrees F for about 10 minutes. 9. Grilled Spicy Whole Turkey This is a flavorful Southwestern-style grilled turkey recipe. By butterflying this turkey you will get more even cooking and get the turkey to cook faster. 10. Jerk Beer Can Turkey This grilled turkey not only gets the moisture of the beer can but the great flavor of Jerk seasonings. This is a turkey the will please anyone who doesn't like turkey. Full of flavor, moist and tender; beer can turkey is the way to go.

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Alabama Barbecue Chicken Jul 28th 2011, 10:01 If you don't know how to butterfly a chicken you should definitely learn how (see the video How to Butterfly a Chicken to find out how). It's a little tricky the first time, but once you get the hang of it, it should go by quickly. To butterfly a chicken, place the chicken on a large cutting board breast side down. You will need a knife and a pair of kitchen shears. Turn the chicken so that the tail is towards you and with the kitchen shears begin cutting just to the side of the backbone. It takes a bit of a grip to get through the bones, but it shouldn't be too difficult. Cut all along the side of the backbone to the neck of the bird. Now you can open it up. Cut along the other side of the backbone and completely remove it. Open up the chicken and flip it over so that it is laid out on your cutting board. Press down on the breast until the chicken is flattened. You might need to trim up the rough edges a little. There are a couple of variations you could try in this process if you really don't want to butterfly your chicken. I'm demonstrating the traditional method but you could keep your chicken whole and either do it as a Rotisserie Chicken or as a Beer Can Chicken.

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Grilled Veggie Panini Jul 28th 2011, 10:01 The grilled vegetables really add a nice flavor to these panini sandwiches. Prep Time: 12 minutes Cook Time: 20 minutes Total Time: 32 minutes Yield: Makes 4 sandwiches Ingredients: 8 slices sourdough bread 1 small zucchini 1 small yellow squash 1 red bell pepper 8 slices provolone cheese 8 fresh basil leaves 2 tablespoons mayonnaise Preparation: Preheat grill for medium heat. Cut zucchini and squash lengthwise into 1/4 inch slices. Cut bell pepper into 1/2 inch strips. Place on a lightly oil grill grate or vegetable basket. Cook for about 5 minutes, turning occasionally. Remove from grill. Top 4 bread slices with mayonnaise, grilled veggies, fresh basil leaves, and cheese. Close with remaining bread and place on grill. Allow sandwiches to cook for about 3 minutes per side. Remove and serve.

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Caring for Cast Iron Jul 27th 2011, 10:01 When it comes to outdoor cooking the number one cookware has to be cast iron. No other material can withstand the kind of punishment it can. Cast iron pots and pans can be stacked right in campfires, put straight on the grill, and packed with live coals. The most expensive chef’s ware wouldn't last a season of the kind of treatment that cast iron cookware was built for. In addition to this durability, cast iron is thick and heavy, allowing it to absorb and evenly distribute heat. The inconsistent heating of a live fire is evened out by cast iron, creating an excellent cooking environment. Cast iron cookware, properly seasoned and treated, is also a naturally nonstick surface. There are many more advantages to cooking with cast iron. For instance, cast iron adds significant amounts of dietary iron to foods, making it very healthy to cook with it. Also, cast iron cookware retains heat, allowing you to reduce cooking temperatures. You will similarly find that foods cooked in cast iron pots retain a lot more moisture, making foods more tender and flavorful. However, as perfect as cast iron might be for outdoor cooking, it demands care. Cast iron is, after all, an iron. This type of cookware does not have a smooth surface and can quickly rust if not properly treated. This care must be constant. The intense heat of real fires will burn away the protective coatings that you have worked so hard to create. Seasoning: The secret to caring for cast iron is in the seasoning. Properly seasoned and cared, for cast iron will last literally forever. So what is seasoning? It is a process of coating the surface with oil, fat or grease to create a barrier between the metal and the environment. Because of the porous nature of cast iron, you need to melt oil into every pore to keep moisture out. It is this moisture that is cast iron's natural enemy.

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Napoleon Prestige II Freestyle Jul 27th 2011, 10:01 The Bottom Line This well constructed 304 stainless steel portable gas grill from Napoleon isn't very creative in design but works great. The single bar burner puts out 14,000 BTUs (and burns through fuel pretty quickly) which gives the 215 square inches of primary cooking space plenty of heat. Primary cooking area? Yes, this is one portable with a fold up warming rack giving you a little extra space and versatility in your cooking. Of course you pay for this quality and versatility. At nearly $300USD this isn't the cheapest portable gas grill. Pros Quality 304 stainless steel construction Fold away warming rack Wind resistant closed design Multiple mounting options available Cons Tends toward the expensive side Legs are a little flimsy Can run through gas pretty fast Description 215 square inches of cooking space plus 105 square inch fold away warming rack 14,000 BTU stainless steel bar burner Complete 304 stainless steel construction Uses a standard 1-pound disposable propane tank but can be converted to a 20-pound tank Push button electronic ignition Fold up legs Weighs 35 pounds Guide Review - Napoleon Prestige II Freestyle Portable Gas Grill Napoleon is known for making good quality gas grills and this stainless steel portable gas grill is no exception. Solidly constructed of 304 stainless steel this single burner portable is build to last. The 14,000 BTU burner is more than enough to heat the 215 square inches of primary cooking space. This portable stands out as having an additional 105 square inches of warming rack space. Few portable grills have warming racks and this one can be folded out of the way when you don't need it. The lid on this portable closes down tightly, keeping the wind out of the grill so that you can cook in some pretty difficult weather. This is a definite plus. The lid locks in place and the cooking chamber is big enough to hold most of the things you need to bring along. In addition the legs fold up making this 35 pound grill about as small as possible while still giving you a lot of cooking options. This is definitely a portable gas grill to consider, if you can afford the nearly $300 price tag. Optional mounting systems include a boat rail mounting, trailer hitch mounting, patio rail mounting and pedestal mount. This same grill is also available with an infrared burner for about $80 more (around $370USD). It can also be converted to operate on a standard 20-pound propane tank.

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Granny Smith Apple Slaw Jul 27th 2011, 10:01 This great coleslaw has a bite to it from the tart apples that make it better than most slaws. There is no cabbage in this salad so technically it isn't a coleslaw but it works just as well. Prep Time: 20�minutes Total Time: 20�minutes Yield: Serves 6 to 8 Ingredients: 3 cups grated Granny Smith apples 1/2 cup mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons canola oil 1 1/2 tablespoon sugar 1 tablespoon mustard 1 teaspoon fresh thyme, chopped 1 teaspoon caraway seeds 1/2 teaspoon salt Preparation: In a large bowl, combine dressing ingredients. Add shredded apples and toss to coat. Chill for 1 to 2 hours before serving.

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Barbecues & Grilling: What's Hot Now These articles that had the largest increase in popularity over the last week

Gas Grill Maintenance Jul 27th 2011, 10:01 To keep your gas grill in good working order you are going to have to spend a little time maintaining it. After all you wouldn't expect your oven to keep working perfect parked out on the back porch all year long and not need a little care or cleaning. Cleaning your grill is part of this process but you need to protect and maintain your investment. There are three cycles to your maintenance program. Every Time: Preheat your grill completely every time you turn it on. This cleans and disinfects your gas grill. Brush cooking grates to remove residue and give yourself a clean cooking surface. Turn up the heat on your grill to maximum after you remove the last or the food. This burns off all the drippings and grease in your grill. Cover your grill as soon as it has cooled down. It is a myth that a grill cover causes rusting. Every 10 Cookouts: Remove the cooking grates and clean them on both sides. While the grates are out clean off those metal things (barrier) above the burners and below the grates. Brush out the inside of the grill into the drip pan blow. Clean out or replace the grease drip pan. Put everything back and fire up the grill letting it heat up for about 10 minutes or until there is no (or at least not very much) smoke coming out of the grill. Once a Year: If you plan to pack away your grill for the winter (shame on you) you will want to do this at the end of your season. If you grill year round (good for you) pick a nice day and do this at least once a year. If you use your grill more than once a week you should do this twice a year. Remove the cooking grates and soak them in hot, soapy water. Remove the barrier and do the same to them. Thoroughly brush out the interior of the grill. Leave the greasy accumulation as a protective layer on the metal. With everything out of the way fire up the grill just long enough to look at how the flame is coming from the burners. If the flames are uneven you need to clean out the burners. To do this remove the affected burners from the grill and with a pipe cleaner or small wire push through the ports (holes along the side). Then gently tap the burners, open end down, on the ground to displace any debris from inside the burner. Once cleaned out replace the burners and fire it up again. If the flame is even continue, if not, repeat this step. Clean out or replace the grease drip pan. While the grates and barrier are soaking, close up the grill and give the exterior a wash, much like you would your car (if you have one). Wash off the grates and barrier and put your grill back together. Fire up the grill and allow it to heat up, drying all the internal parts. If you really are packing your grill away for the season, close and disconnect the gas supply. Remove the propane tank from the grill and place it in a safe, but ventilated area. Cover the grill and put it in a sheltered location. If in the course of your clean you find that parts are worn or broken you may need to engage in some Gas Grill Repair.

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Barbecues & Grilling Get the latest headlines from the Barbecues & Grilling GuideSite.

How much barbecue sauce do you use? Jul 27th 2011, 02:57 The place of barbecue sauce in barbecue tends to be a controversial question. Some people stick to the traditions while others go through gallons of store bought sugary sauces like it was ketchup (hey, I use barbecue sauce and mayonnaise as a fry sauce). For some people a dab will do while others need the pint ladle to spoon on their sauces. So this weeks question is: POLL: How much barbecue sauce do you use? 1) No thanks, none for me. 2) Just a little dab please. 3) Get me a cup full for the side. 4) I nice pool on the meat will do me fine. 5) Laddle it on brother! 6) Fill the pool, I'm going in!

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Barbecues & Grilling: What's Hot Now These articles that had the largest increase in popularity over the last week

Greek Vegetables Jul 26th 2011, 10:01 These vegetables are good enough to be a meal all by themselves. They also make an excellent side dish for grilled meat. I prefer them with lamb chops. Prep Time: 20�minutes Cook Time: 20�minutes Total Time: 40�minutes Yield: Serves 4 to 6 as a side dish Ingredients: 1 medium eggplant 1 small summer squash 1 each red and green bell pepper 1 medium onion 20 mushrooms 1/4 cup olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon oregano Preparation: Wash vegetables. Mix olive oil, lemon juice, garlic, and oregano together. Let sit. Slice eggplant into 1/2 inch thick circles. Cut squash in half lengthwise. Cut peppers into small squares. Cut onions into wedges. Toss vegetables with oil mixture. Coat evenly. Preheat grill. Place everything on the grate and cook 10-20 minutes brushing remaining oil mixture over the vegetables every few minutes. Remove vegetables from grill as they become done.

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Barbecues & Grilling: What's Hot Now These articles that had the largest increase in popularity over the last week

Thai Style Beef Kebabs Jul 26th 2011, 10:01 These beef kebabs are tender and delicious. The combination of eastern seasonings makes this a melt in your mouth delight. Serve with a fresh salad, grilled potatoes, or rice. Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 32 minutes Yield: Serves 4 Ingredients: 1 pound beef sirloin, cut into 1 inch pieces 1 bell pepper, cut into 1 inch pieces 1 small onion, cut into 1 inch pieces for marinade: 1/2 cup vegetable or olive oil 1 tablespoon rice wine vinegar 1 tablespoon roasted sesame seeds 2-3 teaspoons curry powder 2 teaspoons soy sauce 2 teaspoons sesame oil 2 cloves garlic, minced 2 teaspoons dry mustard 1 teaspoon hot sauce 1 teaspoon powdered cumin 1 teaspoon sugar 1/2 teaspoon dried ginger 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon turmeric (optional) 1/4 teaspoon black pepper skewers Preparation: Place meat in a large zip-top plastic bag. Combine marinade ingredients and pour on top of meat. Make sure meat is well coated. Seal bag and allow to marinate for 3-6 hours in refrigerator. Remove meat from bag and discard marinade. Alternate meat with onion and bell pepper pieces onto skewers. If using wooden skewers, be sure soak them for at least 30 minutes before placing them on the grill. Heat grill for medium-high heat. Place kebabs onto grill and allow to cook for 10-12 minutes, turning occasionally. Remove from heat and serve.

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