Tag: BBQ

Restaurant Chicken Recipes You Have To Try From Outback

by admin

A lot of hard working people cannot wait for Friday to come so they can head to their favorite restaurant, order a drink, and devour a plate of their favorite dish. With the amount of recipes that are spread all over the internet today, you no longer have to make Friday a special occasion. Here are three restaurant chicken recipes you have to give a go in your kitchen from Outback.

The first chicken dish making the list is the Alice Springs Chicken. This is one entre every server and cook knows all too well. It is one of the more popular items on the menu and certainly deserves to be in your kitchen. The Alice Springs Chicken consists of a grilled chicken that features mushrooms, bacon, Monterey jack and shredded cheese. To top it off, it is covered with honey mustard sauce to give it a little oomph.

There are a number of side dishes that go perfect with this entre including salad, mashed potatoes, baked potato, corn or anything else you enjoy. However, the chicken itself will do the job. This is a fairly easy chicken recipe to find due to the popularity it has generated.

Next on the list of restaurant chicken recipes to cook in your kitchen is the Outback Grillers. While this is a delicious entre to serve at the dinner table, it is for some reason not one of the more popular items on the menu. For this reason, you may have a little more trouble finding this recipe. You may want to attempt to get some clues out of the server when dining at the restaurant next.

For the Outback Grillers entre, it is best served with whole grain wild rice and grilled veggies. This gives you the healthy meal you need rather than filling your stomach with junk and clogging your arteries.
The final dish worth cooking from Outback is the Chicken on the Barbie. The name alone sounds enticing and it certainly impresses. Moving away from the honey mustard sauce from the Alice Springs Chicken, this chicken entre gives you a BBQ taste to the meal that will leave you wanting more. As with the Alice Springs Chicken, you can serve just about any side dish imaginable to compliment the chicken.

There are countless restaurant chicken recipes you can find on the internet, but few compare to the delicious options Outback has to offer. Instead of having to wait in lines and hold off until the weekend, look online for your favorite chicken recipes from Outback including the three listed here.

BBQ Equipment The Art of Fine Grilling

by admin

Like most methods of cooking, barbecuing is an art, not a science. Sure, there is some science involved in concocting sauces, and a lot of mathematics involved in calculating temperatures, but for the most part, there is no one right way of grilling – the finished product is a result of the character of the griller. But there are a few essentials tools for every grilling experience – for example, a grill.

However, the nature of the grill itself, and specifics of the other pieces of BBQ equipment, is left up to the griller. A dedicated griller will probably have a complete arsenal of tools and tricks, while the typical backyard griller will have a smaller, more self-contained grilling unit. But in the end, it is the destination, not the journey, that matters, and if the end result is good-tasting food, then all BBQ equipment is useful.

Creating Perfection

The most essential piece of BBQ equipment is the grill itself. Grills can come in any number of sizes, from small one-layered porch grills to huge, multi-tiered grills with warming trays and specific areas for smoking and marinating. The size of the grill depends on the needs of the griller-a griller who is hoping simply to grill up hamburgers and hot dogs probably does not need to spend the thousands of dollars required for some of the more complicated grills.

But if grilling is a man or woman’s life, then the investment in high-end BBQ equipment may be worthwhile to further a hobby and a dream. Grills also differ by the fuel used. Some burn wood or charcoal, while others are connected to natural gas or propane tanks. While some grills allow the griller to switch between fuels, some do not offer this option. The ability to grill over wood is essential for achieving certain flavors or scents, such as hickory, mesquite or cherry, or over charcoal for that famous smoky taste.

There are numerous other pieces of BBQ equipment that allow the griller to try other grilling techniques, or make the job easier. Chimney starters help to create a good charcoal fire cheaply and efficiently, and without the use of starter chemicals. Smokers can be used with grills to obtain a true smoked flavor. The meat is cooked in a box of wood chips that sits over the grill fire, cooking the meat slowly and infusing it with flavors from all sides. Other popular BBQ equipment includes forks, knives, tongs, brushes and other utensils used to protect the griller from the flames while he or she manipulates the meat.

Hey I’m Jean. Hope you liked my article. Please check out my page for more information about barbeques.

Delicious BBQ Side Dishes

by admin

The main event of any BBQ is definitely meat. This doesn’t mean however that you have to limit yourself to grilling meat when summer rolls around. Plus, some of your guests may be vegetarian or do not eat red meat.

For these people and to add some variety to your BBQ menu you can prepare delicious side dishes that will only take a little prep time beforehand and can be cooked on your grill. Just make sure that you have some aluminum foil on hand to do your cooking and you’ll be fine.

Wild Rice Pilaf

You can make something as elegant sounding as a pilaf at your next BBQ. The first step is to cook a cup of fresh mushrooms over medium-high heat with a little butter or olive oil for about five minutes. This step should be done in a saucepan and can be done the night before.

Bring out a foil pan, something that measures about 8×12 inches. Put your mushrooms in this pan; add two cups of boiling water. Next put in a quarter cup of dry white wine, it’s important you use a white wine. Next add a half-cup of brown rice, and a half-cup of wild rice. If you don’t have wild rice you can use all brown rice or half brown and half white rice.

Now chop up half an onion, half a yellow pepper and two ripe tomatoes. Add this to your foil pan. Now add a teaspoon of salt, a quarter teaspoon of pepper and about a half teaspoon of cumin. Stir everything together and then cover it with a piece of aluminum foil and seal it tightly.

The next part involves your BBQ grill. Place your covered foil pan in the middle of the grill, after half and hour open the pan and give it a good stir. Reseal again and leave for another half hour. Your pilaf might be done earlier if your fire is very hot so keep checking on it. You want the rice to be tender not crisp.

Simple Dessert

A simple dessert that you can make at a BBQ is grilled pineapple chunks. This is a healthy dessert but it tastes wonderful and takes so little effort. Simply cut a pineapple into chunks or rings, though chunks are better for grilling on your BBQ grill, and place until you see light char marks. Take it off your grill and sprinkle with brown sugar. It’s delicious and fuss free.

Hey I’m Jean. Hope you liked my article. Please check out my page for more information about bbq.

Calgary Catering Bbq

by admin

Beautiful Calgary is located alongside the Rocky Mountains with the Bow River cheerfully flowing close by. This stunning Canadian city is a big attraction these days for worldwide tourists, all thanks to its natural beauty gifts and distinctive events. Calgary is also very famous for its shopping centers and amazing five star restaurants. Calgary is not only very famous for its nature and events but it is also very popular for its BBQ catering which is very unique in its style.

Talking about catering BBQ, barbecue is a process which involves cooking of meat, with the heat and hot smoke of a bonfire, smoking wood, or hot coals of charcoal, cooking gas, or even electricity; and may contain appliance of a stand, spice rub, or basting sauce. The term BBQ generally refers to the meat, the cooking apparatus itself, or to a party that includes such food. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

The catering method of grilling meats at a comparatively low heat is generally described as “barbeque”. Frequently wood or charcoal is used which provides the meat a unique taste. Many people associate barbeque with the Southern part of Canada. Place like Calgary is popular for catering Calgary BBQ food and because of this its safe to call Canada a barbeque nation. BBQ Catering has several local differences in different parts of the world. Especially, in Calgary, practitioners believe BBQ to include only indirect methods of cooking over hardwood smoke, with the more direct methods called grilling.

In British procedure, barbecuing and grilling are considered for a quick cooking procedure straight above high heat, even as grilling refers to cooking in a source of direct, high heat; known in the U.S. and Canada as roasting. In US and Canada grilling is considered a quick process to cook food over high heat, whereas barbecuing refers to a slow method by utilizing indirect heat or hot smoke which is very parallel to some types of roasting.

In the present day, catering Calgary BBQ food is gaining popularity all over the world. There are many types of BBQ competitions that are arranged outside the United States as well. For example, every year there is a competition in Canada for BBQ catering in Calgary. This competition has four categories including Chicken, Pork Ribs, Pork Butt and Beef Brisket. Other cities around the world host their own BBQ catering competitions and many have world famous restaurants catering BBQ. If you are looking to sample some BBQ meats in Canada Calgary, then you definitely do not need to travel to the Southern part of the United States because there are many restaurants famous for BBQ catering in Calgary.

Myron Mixon – Bbq Pitmaster Extraordinaire

by admin

When it comes to cooking whole hog, or anything on the barbecue for that matter, Myron Mixon (TLC BBQ Pitmaster), likes to think he knows a thing or two about the business.

About Myron Mixon and Jack’s Old South BBQ Team

If you don’t know who Myron Mixon of “Jack’s Old South” is, you should know that he is considered one of the best BBQ cooks that has ever lived. Myron is a 3 time winner of Memphis in May, and competes continually throughout the year in major BBQ competitions.

Myron Mixon is not just a BBQ competitor of seemingly legendary proportions either. He also runs a highly successful BBQ cooking school as well as operating his own franchise business, and a catering business, more details of which can be found here.

It is safe to say that Myrons success is based on having more than one string on his bow of many talents.

If that wasn’t enough, Myron also produces his own range of BBQ products including a range of sauces!

Myron Mixons – Jacks Old South BBQ Grilling Tips

1. Start your BBQ with quality meats.

2. Use sauces, rubs, etc. that enhance and not cover up the natural flavor of the meat.

3. Learn your smoker. Know how it cooks, such as hot and cold spots on the grill, how well it cooks in bad weather, what is the temp the pit likes to cruise at.

4. Research the characteristics of BBQ woods before selecting one.

5. Always cook by doneness of the meat and not length of time on the grill.

A brief history of Myron Mixons Jack’s Old South

Myron Mixon, chief cook of Jack’s Old South Competition Bar-B-Que Team started Jacks Old South in 1996 as a way to promote the family Bar-B-Que sauce, which was made by his mother and father, Gaye and Jack Mixon.

They competed in their first competition in Augusta, Ga. where they took 1st place in Whole Hog, 1st place in Pork Ribs and 3rd in Pork Shoulder.

Since the beginning, they have won 140 plus grand championships resulting in over thousands of trophies, 30 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee, team of the year six times, and 8 national championships.

Jack’s Old South have also taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition.

As a result of all of their success on the various BBQ circuits, Myrons team have been featured on several television networks, including the Food Network, Discovery Channel, History Channel, Travel Channel and the Versus Network.

Mastering the art of Bar-B-Que’ing has lead to the development of Myrons line of Jack’s Old South products including sauces, rubs, grills and smokers, as well the Bar-B-Que Cooking School.

I hope you have enjoyed learning how to go about making your own homemade barbecue marinade. If you would like more tantalizing recipe ideas for your next barbecue, or find out more on how to make great a homemade barbecue sauce, then head over to Barbecue Party. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.

What’s the Best Charcoal for a BBQ Grill

by admin

Does it really make any difference what sort of fuel you use on your charcoal barbecue grill? YES, it can make a big difference. We’ll explain why in this article.

You will know that you can use either charcoal or wood on your BBQ grill, although charcoal is by far the most common. However, there are lots of different types of charcoal and wood you can choose. We’ll look at the options and outline the advantages and disadvantages of each of them.

CHARCOAL

Charcoal has been used as fuel for many thousands of years. It’s the most popular choice for most barbecue enthusiasts.

The basic techniques for making charcoal haven’t changed much since early days, but the technology has. It’s manufactured by the slow combustion of wood (generally hardwood) in an atmosphere that’s been starved of oxygen. The wood doesn’t burn to ash when you do this. It loses its moisture and a variety of different chemical compounds are also vaporized as the burning takes place.

The black substance left behind is pure carbon. When this is broken into smaller lumps and burned it produces a more consistent heat than you would get from burning the original wood, and unlike when you burn wood, you get no smell.

CHARCOAL BRIQUETTES

Charcoal briquettes are a more manufactured form of charcoal. Their main component is wood waste and timber off-cuts. They are turned into carbon in the same way as the pure charcoal but the charcoal pieces produced are then crushed into granules, combined with other substances and then compressed and shaped to form briquettes.

The substances added to the charcoal to make the briquettes vary from manufacturer to manufacturer, but usually always include a petroleum or oil-based product which helps ignite the briquettes in the barbecue grill. Another common additive is borax, which prevents the briquette sticking inside the molds after the have been compressed.

You can find out more about how briquettes are made at http://www.madehow.com/Volume-4/Charcoal-Briquette.html#b.

The first briquettes made (by Henry Ford from wood waste produced during car manufacturing) had petroleum products added to help ignition, but theres now a wide choice of types of briquettes that use substances such as vegetable oil instead of the rather smelly petroleum products.

Because of the oils added to the briquettes they all give off unpleasant odors when they start burning (even the non-petroleum ones). These odors will spoil the taste of your food, but you can avoid this by letting the briquettes burn for ten minutes or so before you start to use your grill.

WOOD

Wood is a more difficult fuel to use on a charcoal grill. It’s bulky, and difficult to store and transport. Also, if you decide to use wood you’ll find it doesn’t maintain a consistent temperature during grilling.

However, quite a few people wouldn’t use anything other than wood because of the flavor aromas given off by wood whilst it’s burning. These are aromas are caused by the chemical compounds that are lost during the manufacture of charcoal from natural wood.

The flavors produced are unique to each type of wood. For example, the smoke from alder is very mild, but the smoke from apple wood very strong and tangy.

SO WHAT’S THE BEST CHARCOAL AND WOOD TO USE?

We’ve already mentioned that briquettes are the most popular because they’re clean, easy to transport and produce a consistent high temperature during cooking. However, as we’ve also mentioned there is the initial smell problem with a briquette.

Charcoal also provides a consistent heat source, but it usually takes a little longer to get going (but a chimney starter will help speed the process up).

Good quality charcoal will give off more heat than briquettes, resulting in higher temperatures. You can research the different brands of charcoal and briquettes available using internet sites such http://www.nakedwhiz.com/burntimetest/lumpcompare.htm/

Dry wood burns fiercely on a barbecue grill and can quickly produce very high temperatures (ideal for searing steak). However, a consistent high temperature will be difficult to maintain over a long period without constant attention. Enthusiasts of wood barbecue grills often opt for front -loading grills because they can be replenished with additional wood easily to maintain a reasonably consistent temperature.

It’s great fun using wood on a barbecue grill. Try it out once in a while but remember to keep your grill open because burning wood produces lots of smoke as well as those magic and flavorsome aromas. Excess smoke can very easily spoil the taste of your food, and its not very healthy.

USING WOOD CHIPS

We have already mentioned that neither natural charcoal or briquettes contain any of the desirable chemical compounds that can impart attractive and compelling flavors to food cooked on a barbecue grill. You can compensate for this by using barbecue wood chips.

It’s very easy and straightforward to use wood chips on a barbecue grill. Soak your chips in water beforehand to prevent them burning up too quickly. Scatter them onto the burning coals (some people wrap them in aluminum foil or put them in a smoke box). They will smolder for a long while before they burn away and as they smolder they will give off their own unique aromas. These aromas penetrate the food and affect its taste.

Vary the taste by different types of wood chip. For example;

– Alder produces a mild smoke and is frequently used for barbecuing salmon
– Pecan & Hickory produce rich dense smoke thats excellent for beef
– Apple gives off a very tangy smoke thats good for pork and game
– Oak chips produce a smoke thats good for beef and lamb

There are lots of types of wood chips to choose from. Check them out at your local BBQ store.

YOUR BEST CHARCOAL AND WOOD CHOICES

You don’t need to decide on just one type of fuel for your barbecue grill. Ring the changes by trying out charcoal, briquettes and wood.

You’ll probably settle on one type of fuel as your main one, but it can be fun to try cooking your favorite meals with charcoal, briquettes and wood and noticing the differences in the finished results.

Find out more about how to get the best results from your charcoal grill at http://www.barbecues-for-sale.com/five-key-steps-for-successful-grilling-on-a-charcoal-bbq-grill/

How To Purchase a BBQ Smoker

by admin

You want to outdo home grilling and start smoking your own personal barbecue ribs and chicken at home. Now you have to determine which style of smoker you desire and what you are able buy on your budget. There are many kinds of BBQ smokers out there with prices which range from under $100 to thousands of dollars or higher. So what type of smoker should you get? Well, it depends on how serious that you are and how much money you can spend. Here are some types of smokers to help you make a decision.

Under $200

For under $200, you’re probably looking at getting a water vapor smoker or a simple charcoal smoker or an electric smoker. A water vapor smoker is a type of smoker which uses charcoal and wood as the heat source towards the bottom of the smoker. It is upright and cylindrical in shape so that it kind of looks like a bullet. There is a container of water above the heat source between the meat and the heat source to provide a buffer. That way the meat isn’t heated directly. The meat is slowly heated with the water steam that also provides moisture for making the meat tender. The water also acts as a catch for the meat grease to avoid flare ups. All water vapor smokers use wood that has been soaked overnight. The wood is placed on the heat source but doesn’t actually burn. It’s there to provide a nice smoky flavor to the meat.

Another type of water vapor smoker uses electricity as a heat source. The electric BBQ smokers provide a more even heat than charcoal. The electric smokers are much far more convenient and less messy than the charcoal, but you need a source of electricity to operate it. If you are remote, you will want a generator of some kind.When contemplating a smoker look for multiple grill racks so you can put other food in with the meat. You need to get a barbecue smoker which has a side door that will allow you to add wood without moving the meat. Also consider getting a separate temperature gauge since many “built-in” temperature gauges are woefully inaccurate.

Over $200

Over $200, you may be more serious about BBQ smoking. The barbecue pit or dry smoker is the choice of most professional barbecue smokers. This smoker has an offset cylinder from your main cylinder that’s the heat source. The main cylinder holds the meat to be smoked and on the opposite side is the chimney that draws the heat from the offset fire box through the main chamber and out. This method of barbecuing uses wood to produce the heat and there’s no water to provide moisture. You must continually mop the meat through the process to ensure the meat stays tender. It is usually a longer process to smoke in this way, but people swear by it because it leads to more intense flavoring of the meat.This process of barbecue requires a lot more attention because you need to continually add wood to the fire pit and monitor the temperature. To be able to control the temperature better, get a barbecue pit smoker with an adjustable vent in the fire pit and the chimney. Barbecue pits come in all different sizes, so you need to decide how much meat you need to cook at one time. Consider the typical cook time is approximately 8 hours.Buying the right BBQ smoker is all a matter of assessing what your needs are and then checking around to get the best option for your budget. There are lots of web sites you could learn more about barbecue smokers and compare prices.

Paul K Stevens is author/publisher of a buyer’s guide to home bbq smokers.

Get A Grill Brush That Won’t Scratch Your Porcelain Enamel BBQ Grates

by admin

One typical problem when getting a BBQ grill brush is whether it will scratch your cooking grid. The last thing you want is to scratch the grates of your pricey Weber grill. Thankfully, with just a little bit of study it is extremely easy to ensure you purchase the best grill brush for your BBQ.

How fragile you grate is, and how vulnerable it might be to damage and scratching, is based upon the material the grate is made from. The most tough material that is commonly used is stainless steel. These grates are extremely tough and resistant to rust and corrosion. Porcelain covered grill grates, on the other hand, are far more fragile. The porcelain coat is relatively brittle and can chip and split. No only does this lower the non stick capability of the grate, it also exposes the metal beneath the enamel to moisture. Cast iron grill grates are extremely tough, yet must be kept oiled to avoid rusting.

Many grill brushes are perfectly safe for use with the majority of grills, yet there is one significant exception. NEVER use a scraper on porcelain coated grill grates! That will definitely lead to you chipping the porcelain enamel. Apart from that, the majority of brushes are fine with the majority of grates.

The 2 most typical materials used to make the bristles for barbecue grill brushes are brass and stainless steel. Brass is softer, so less likely to scratch the grates, yet this softness also means the bristles become flattened a lot more quickly. Because of this, brass grill brushes need to be replaced regularly. Stainless steel grill brushes are a lot more durable, because of their stiffer bristles. Nonetheless, this added stiffness means that they can sometimes scratch the grate. This is why people often recommend brass grill brushes for porcelain enamel coated grill grates.

So which kind of brush should you purchase to clean your porcelain enamel coated grill grate?

My advice is to choose a stainless steel grill brush with bristles thin enough not to cause damage. The usual belief that you can only use brass bristled grill brushes for porcelain enamel coated grates is not in fact true. Many stainless steel grill brushes are perfectly safe to use. Since they will certainly last much longer compared to brass grill brushes, my recommendation is to choose one of these. That way, you get a brush that will not only safely clean your BBQ, but will also last a long time. To get even more life out your BBQ brush, only clean the grate when it’s hot. This will make it easy to clean, enabling you to use much less pressure, which ultimately means that your bristles will remain in great condition much longer.

Stan Lew is a food enthusiast, with a particular love of the barbecue. Visit the following site to read customer reviews about grill brushes. Alternatively you can read some Amazon BBQ grill brush reviews here.

Sunshine Barbecues Explained

by admin

Sunshine General Industries manufactures the Sunshine barbecue, a unique Australian-style gas barbecue grill that has unequaled cooking versatility. Unlike most other gas barbecue grills, the Sunshine barbecue allows both traditional char-grilling as well as griddle frying with its solid cast-iron hot plate, plus roasting, baking, smoking and even stir-frying with its special wok plate.

Sunshine BBQ grills will satisfy the most demanding outdoor chef, as all models in the range are produced to stringent quality control standards with all components being of the highest quality. Cast-iron is used for the burner, “briquette plate,” and cooking grid to guarantee the longest possible life.

Sunshine offer a wide range of stylish barbecues including the Heritage series, the Legend 3500/4500 and 5500, and the the popular and versatile Patio Mate range.

Sunshine barbecues are the result of many years of research which has resulted in the company producing some of the most stylish and efficient barbecues ever designed.

The curving lines and distinctive colour scheme, developed by one of Europe’s leading design studios, make their grills a lifestyle statement.

An ultra-efficient cast-iron gas burner provides heat for the entire cooking area, and controlling the temperature is simplicity itself.

Sunshine Barbecue Accessories

As you would expect, there is a full range of accessories available. All Sunshine barbecues are manufactured using weather resistant materials.

However, to give total weather protection, the use of a luxury Sunshine vinyl heavy-weight, felt-lined vinyl cover to prevent the barbecue sweating, is strongly recommended to protect your investment and give you years of maintenance free use.

The cooking area is divided into a char-grill and griddle plate. With side burner and many other accessories available, the Sunshine PatioMate 2 offers greater variety than other similar priced barbecues and comes with a two year warranty on cast iron burners as standard.

If you are looking for BBQ product reviews, ideas, barbecue recipes, and daily news, then head over to Barbecue Party. They have a wealth of BBQ goodness there including competition schedules, restaurant reviews, and a barbecue store that stocks great value gas and charcoal BBQ grills and smokers.

Is The Red Juice In A Rare Piece Of Steak Really Blood

by admin

I have a rather paranoid mom. As a youngster, whenever we would go to a restaurant she would always ensure that any type of meat offered was well done. Even a hint of red was enough to create panic. She believed that all meat had to be thoroughly cooked, otherwise we were likely to get food poisoning. As a result, it wasn’t until I was about 18 that I had my first actual taste of steak. My uncle took me out and I got the forbidden medium rare steak for the first time in my life. I was impressed! There was so much more taste in that one piece of meat than all the other steaks I had ever before had put together. From that day on I never again ordered one well done.

So how come steak has more taste the less you heat it? Who knows! I definitely don’t. I just know it does and it’s delicious. Most likely much of the taste is lost via evaporation of the meat juices. Anyhow, the thing that freaked my mom out above all was when you would slice a piece of meat and red ‘blood’ would ooze out. “How could you possibly wish to eat meat that bleeds when you cut it!?” she would exclaim in disgust. Well here is the thing: it’s not blood. Its Myoglobin. Myoglobin is an oxygen carrying protein located only in the muscular tissues. It is like haemoglobin, located in the red blood cells, both in structure and functions. In fact, the reason that some meat is red (beef/pork) and some is white (chicken/turkey) is due to the difference in myoglobin levels.

So, when you hear a person exclaim how much they love their steak to be bloody, what they really mean is they like it to be myoglobiny. I believe I have possibly made a brand-new word there! As you might expect, educating my mom that a rare steak has no blood whatsoever didn’t did anything to discourage her from constantly buying ‘well done’ at a restaurant. Blood or no blood, it doesn’t matter to me; the vital thing is the taste.

My barbecue grill has not once been used to destroy a steak by overcooking it. I have the tendency to go for somewhere between rare and medium rare. I get a little turned off with completely rare steak as the middle is usually a little cold and I like my meat to be warm throughout. It’s especially vital to clean your barbecue grill well prior to cooking a steak. You definitely don’t want it sticking to unclean bars and spoiling your pricey piece of beef. So don’t forget to clean the grate and oil the bars well before you start. If you have a porcelain enamel coated grate then you should not have to stress over oil as the bars will be non stick. Nevertheless, make certain you use a grill brush safe for porcelain, as some will scratch the coating off, damaging your grill and exposing the underlying metal to rust.

Stan Lew is a grill enthusiast who really enjoys sharing tips, advice and thoughts on all things BBQ. Check out this site for info about buying a BBQ grill brush and check out this video to learn how to use your wire grill brush.