Tag: BBQ

Cooking Pork Ribs

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If you are cooking on a gas grill, it is imperative you do the following:

Cook at as low a temp. as you can without your burner flaming out. Cook as far away from the flame as you can, if a double burner, put meat over the unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperatureYou MUST introduce smoke to the meat, or it will not be BBQ. Period. Use some hardwood pellets or moistened Chips of hickory or mesquite combo applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as cedar or pine..the resin can impart toxins to the meat and make everyone sick. Smoke flavor is imparted to meats only within the first 2 hours and at below temps of 200F. Excessive smoking can only serve to blacken the meat, or overpower the flavor with smoke. After two hours the meat ‘seals’ and nothing else can penetrate the meat…that is why the low temps are so critical to imparting the BBQ spices and smoke deeper into the meat early on in the process. If you can not impart smoke to the meat, there is one other alternative…marinate the ribs in large ziplock freezer bags with each two slabs getting one cup of Worcestershire Sauce, one half cup of Wicker’s marinade, and one tablespoon of Liquid Smoke, which is a product found in the same section as the Wicker’s. Marinade overnight..or for at least 8 hours before applying dry rub. It gives a false flavor, but it is better than no smoke flavor at all.

COOKING TIME:

It should take about 6 hours at 200 degrees (get an oven thermometer and place it on the grill close to the meat…this is the thermometer to pay attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER THAN 250F!! All you are doing at that temp. is grilling, and you cannot successfully grill any cut of rib, except for Country Style Ribs.

Apply Smoke for first 2 hours. After one hour, baste ribs with anything! Beer, wine, Wickers, Gramma’s favorite pork baste, whatever…just don’t let the ribs tryout!

After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be careful not to punch holes in foil. This is the STEAMING process, which is the secret part that makes the ribs so tender. To further tenderize the meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice works best) into the foil over the meat, before carefully sealing the top of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple wrap, if necessary! That is why the extra heavy-duty foil is so important. Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking at 250.

NOTE: at the end of the foil process, when you open the foil of one slab to inspect, look for bones shining at you…this means they are steaming too fast and remove from grill immediately! If there is still mostly meat over the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one slab off the grill and open the foil. Watch for hot steam! When you see this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil, that is the signal to remove the slabs from the foil. This Black stuff is the so called “pig taste” that good rib cooks replace with pure BBQ flavoring. If you are not careful, the black liquid will literally be reabsorbed into the meat, making them a little more ‘porky’ in flavor. I sometimes stack my slabs on their side…like dominos to allow the Fat to slow off the slabs into the bottom of the foil. Again, watch out for pinholes in the foil!

At the appropriate time, remove the foil and place the slabs back on the grill….this will finish the cooking and firm up the ribs if they have gotten too tender. About 30 minutes before serving…paintbrush on a mixture of:

8 parts BBQ Sauce (Cattleman’s, Kraft or your own recipe will do) 2 parts honey some rub (to your taste)

NOT TOO MUCH if you prefer a dry rib…SWAB IT ON if you want a wet rib.

When the ribs are done, take off grill and let cool for about 10 minutes (as again, you should do with ALL grilled foods) before serving. Just before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4 bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or warm strips of cloth soaked in lemon juice, to fix up the sticky fingers. Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with the sauce on the side for those who prefer.

Ribs can be frozen after cooking. Wrap in clear film or foil and place in the freezer. Leave in foil off the grill if you plan on freezing and cooking later. That required last hour of grilling/finishing will be achieved in the warming oven at a later date.

To cook frozen ribs, remove from freezer and let thaw for two hours. Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as good as hot off the grill! Don’t forget the sauce!

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The Essential BBQ Tools and Accessories to Ensure a Great Cookout

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While a high quality and dependable grill is necessary for those who enjoy cooking outside frequently, having the right BBQ tools and accessories is also essential for grilling outside successfully every time. The essential barbeque accessories not only include those for preparing and grilling your food, but also for maintaining your grill so that it will cook optimally every time and last for many years. In this guide on BBQ tools and accessories, you will learn about the various outdoor cooking tools available as well as their benefits and how to properly utilize them.

Barbeque Accessories for Maintenance

Cleaning your grill prior to cooking on it is essential in order to ensure the quality of your food as well as reduce the chances of excessive flames resulting in injury and charred or over cooked food. A stainless steel grill brush works best for removing any stuck on food or grease from the top of your grates, however, a handy and simple to use tool called a grill floss is designed to also clean the bottom and sides of your grates. Grill wipes are also great to have for cleaning your grill and many also contain oil that prevents food from sticking and treats or seasons the grill making it easier to clean after grilling and protecting it from rust. A cover for your grill is also an essential item to have especially when storing your grill outside in order to keep out dust, insects, and protect it from the elements.

BBQ Tools and Accessories for Great Grilling

Having the right BBQ tools and accessories not only make outdoor grilling easier, but can also enhance the flavor of your food. A set of barbeque accessories should include a spatula, tongs, grilling fork, basting brush, meat thermometer, and skewers. It is recommended that you purchase utensils that are of made of high quality materials such as stainless steel as they will be durable and last longer as opposed to other sets that are made with less expensive materials. Long lasting stainless steel grates can also be purchased for your grill which will make it easier to clean and maintain. Gloves that are made specifically for outdoor grilling are great for handling utensils, pots, hot foods such as baked potatoes, and also protect your forearms from the intense heat when reaching over the grill.

A gas grill rotisserie kit can also be purchased for your grill and is a great accessory for grilling whole chickens or beef roasts as it cooks the food slowly and evenly searing the meat which allows it to retain its moisture. A side burner is an essential addition to have for those individuals who enjoy cooking entire meals outdoors. Side burners are available with a single burner or multiple burners that can be used to boil water, cook vegetables, saute peppers and onions, or prepare any other items that are cooked on a regular kitchen stove. BBQ tools and accessories make a great gift for any backyard chef and as you can see, the right barbeque accessories can enhance and make any type of outdoor cooking event a successful one.

The Basics of BBQ Food Smoking

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One of the most celebrated American foods is barbecue, but what is it exactly? Well this answer to this question is not necessarily a simple one. To different people in different regions BBQ is different, whether it is the cut of the meat or the presence of sauce or not, people around the country look at this great American masterpiece from many different perspectives.

There is one thing that BBQ enthusiasts around the United States seem to agree and that is that the food you are cooking is not BBQ unless it is smoked. Yes, smoke means burning wood to flavor the meat. Methods and types of wood use, however, do vary greatly from person to person and region to region. Texas barbecue is known for being cooked with mesquite wood whereas many North Carolina BBQ chefs do not have as strong of a preference. Most agree, however, that simply cooking food over a grill without wood smoke is -grilling,- and not the same as barbecue. While it may be interpreted as opinion, it is true that smoked food has a distinct taste that cannot be derived simply from the char applied to meat by grilling.

While there are many different types of wood that can be used for smoking, there are a few guidelines to go by. Wood containing sap can be poisonous when burned. The easiest rule of thumb to use when selecting a wood is to make sure it comes from a tree that produces edible food like fruits or nuts. Examples of tasty and acceptable types of wood include: oak, hickory, pecan, apple, cherry and maple. One of the best ways to BBQ is by using what is around you. Many people cut down trees and place them in their front yard. Besides using this excess wood to build fires in your house, you can use it to BBQ. One could also try local online message boards in the -Free- section. Not only is this source of wood free but it is the environmentally friendly choice since the wood you are using had been cut down anyway.

The way you light and smoke your wood matters too. A very popular method is to use wood chips. After lighting a charcoal fire, place wood chips that have been soaking for at least 30 minutes on the top. This will instantly turn into a plethora of smoke.

Another way to smoke is by starting a fire from wood. Whether you bought them or cut them on your own, start a fire from scratch using wood chunks. Once the fire is low, cut the oxygen supply enough so that the fire retains heat but the flame die down: this produces the maximum smoke.

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Cooking Pork Ribs

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Pork ribs are purchased in SLABS, consisting of about 15 bones in each slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four categories, defined by the location on the hogs rib cage they are cut from:

COUNTRY STYLE…these are more like pork chops and not considered a true rib…pork chop shaped bone. At opposite end of loin backs. Sold in pieces.

LOIN BACK….this is the cut closest to the spine..where the tenderloin is located.. Short and very curved bones. Sold in slabs or half-slabs (racks) and usually weigh 2 and down (1.75 – 2 pounds a slab). (The BABY BACK is simply a loin back off a baby hog..or hog under 85# when dressed Babyback slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of meat….)

SPARE….more of the middle and lower section of the ribcage. Spares have flat oval bones. Largest of the rib categories..and usually have an extra piece of meat on the underside of the rib, called the Brisket, or tip, which is trimmed off prior to cooking. Usually weighs 3 and down. For BBQ’ing, spares are trimmed somewhat similar the shape of the State of Tennessee..flat on left, angled on right..and straight even on top and bottom, with brisket removed (and cooked separate, if desired, known as the ‘trash ribs’) ST. LOUIS CUT…this is a cut of ribs that is the border area between the loin and the spare…in essence..it is a flat oval shaped bone slab, similar to the spare, but from the top it looks like a loin back. Great for outdoor BBQ’ing for friends, and a must for Texas Style competitions.

Which is best to cook? Well…I guess it depends on how much room you have on your grill, and what is the occasion. Spares are for feeding the masses..and the loin backs are better for small dinners or picnics, on smaller grills. Figure on providing a full slab for heavy eaters and a rack for normal appetites.

The best place to buy Loin back Ribs now in small quantities is Sam’s Club. They come 3 slabs to the cryrovac package. I know lots of professional BBQ cookers who get their championship ribs from Sam’s.

You should never pay more than: $6-7 a slab for loins, $6 for spares, and $6-7 a slab for St. Louis.

COOKING RIBS

The two most critical points of cooking any type of BBQ is….time and temperature….both low and slow! This is how I prepare Ribs for Competition:

I choose Loin back’s 2 and down…and keep them iced down (not Frozen) before time to cook. While I start my fire and get the grill up to a warm temp. of about 180 F, I take the ribs out and set them on a table to come close room temp. (as you should with ALL meats you grill or BBQ). I take a slab and remove the back membrane by twisting and bending the slab like an accordion, and then placing the slab on a flat surface and running a small Phillips head screwdriver down a bone in the MIDDLE of the slab, CAREFULLY separating the bone from the membrane (also known as the tallow). Working the blade of the screwdriver slowly sideways on one end of the slab, until a space big enough for my index finger to enter the pocket created between the bone and the membrane. I then CAREFULLY work to the opposite end of the slab..until two, then three fingers are to the other side….then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab…this pulls the membrane away from the middle of the slab and slowly releases from the slab…until it is joined only at the tips….just lift this membrane off and discard it. REMEMBER to take your time for the first one..and it gets easier to do as you go along. Just work the membrane off slowly and try to remove it as one piece, if some of it tears and stays on the slab, don’t worry..just leave it. You do not have to do this part..but it is worth the effort! REMOVE MEMBRANES ON LOIN BACK’S ONLY!!! Spares are darned near impossible to totally remove!

Next..I trim the two end bones off each tip…leaving a 12 bone slab. I do this because it looks better, cooks better, and sometimes there are bone fragments in the tips, no fun for judges to bite into! Then…while the fire is still heating, I squirt some Italian Dressing on both sides of the ribs. This adds a unique flavor and gives the dry rub something to stick to while the ribs are smoking. I then sprinkle a dry rub on both sides of the slab. Try OLD BAY seasoning, found in the seafood section of Kroger by the meat case. All that Rendezvous Seasoning utilizes is Old bay with some cracked white peppercorns!! You can make you own dry rub from scratch, make it spicy or mild. This is the fun part of ribs..the experimentation with the rub. You don’t have to rub the spice, just sprinkle over the top, bottom (if you get the membranes off) ends and sides of the slab. A good rule of thumb is to make sure there is no unspiced red meat exposed anywhere! WARNING: Stay away from large amounts of salt in your rub, it draws moisture out of this delicate cut of meat, and will dry it out! SUGAR in the rub will caramelize during cooking and will blacken your ribs unnecessarily. Leave the rub on about 10 minutes before putting the slabs on the grill.

NEVER put the ribs on the cooker meat side down, always put the slab BONE SIDE to the fire, You should rotate your slabs if the fire is hotter on one side of the grill than the other…or rotate the slabs 180 degrees, but don’t move them from their starting spots, etc. Point is, don’t expose meats to a hot spot on the grill for very long, but keep them rotated, so that all the pieces get some of the hot spot!

If you are cooking on a gas grill, it is imperative you do the following:

Cook at as low a temp. as you can without your burner flaming out. Cook as far away from the flame as you can, if a double burner, put meat over the unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperatureYou MUST introduce smoke to the meat, or it will not be BBQ. Period. Use some hardwood pellets or moistened Chips of hickory or mesquite combo applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as cedar or pine..the resin can impart toxins to the meat and make everyone sick. Smoke flavor is imparted to meats only within the first 2 hours and at below temps of 200F. Excessive smoking can only serve to blacken the meat, or overpower the flavor with smoke. After two hours the meat ‘seals’ and nothing else can penetrate the meat…that is why the low temps are so critical to imparting the BBQ spices and smoke deeper into the meat early on in the process. If you can not impart smoke to the meat, there is one other alternative…marinate the ribs in large ziplock freezer bags with each two slabs getting one cup of Worcestershire Sauce, one half cup of Wicker’s marinade, and one tablespoon of Liquid Smoke, which is a product found in the same section as the Wicker’s. Marinade overnight..or for at least 8 hours before applying dry rub. It gives a false flavor, but it is better than no smoke flavor at all.

COOKING TIME:

It should take about 6 hours at 200 degrees (get an oven thermometer and place it on the grill close to the meat…this is the thermometer to pay attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER THAN 250F!! All you are doing at that temp. is grilling, and you cannot successfully grill any cut of rib, except for Country Style Ribs.

Apply Smoke for first 2 hours. After one hour, baste ribs with anything! Beer, wine, Wickers, Gramma’s favorite pork baste, whatever…just don’t let the ribs tryout!

After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be careful not to punch holes in foil. This is the STEAMING process, which is the secret part that makes the ribs so tender. To further tenderize the meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice works best) into the foil over the meat, before carefully sealing the top of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple wrap, if necessary! That is why the extra heavy-duty foil is so important. Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking at 250.

NOTE: at the end of the foil process, when you open the foil of one slab to inspect, look for bones shining at you…this means they are steaming too fast and remove from grill immediately! If there is still mostly meat over the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one slab off the grill and open the foil. Watch for hot steam! When you see this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil, that is the signal to remove the slabs from the foil. This Black stuff is the so called “pig taste” that good rib cooks replace with pure BBQ flavoring. If you are not careful, the black liquid will literally be reabsorbed into the meat, making them a little more ‘porky’ in flavor. I sometimes stack my slabs on their side…like dominos to allow the Fat to slow off the slabs into the bottom of the foil. Again, watch out for pinholes in the foil!

At the appropriate time, remove the foil and place the slabs back on the grill….this will finish the cooking and firm up the ribs if they have gotten too tender. About 30 minutes before serving…paintbrush on a mixture of:

8 parts BBQ Sauce (Cattleman’s, Kraft or your own recipe will do) 2 parts honey some rub (to your taste)

NOT TOO MUCH if you prefer a dry rib…SWAB IT ON if you want a wet rib.

When the ribs are done, take off grill and let cool for about 10 minutes (as again, you should do with ALL grilled foods) before serving. Just before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4 bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or warm strips of cloth soaked in lemon juice, to fix up the sticky fingers. Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with the sauce on the side for those who prefer.

Ribs can be frozen after cooking. Wrap in clear film or foil and place in the freezer. Leave in foil off the grill if you plan on freezing and cooking later. That required last hour of grilling/finishing will be achieved in the warming oven at a later date.

To cook frozen ribs, remove from freezer and let thaw for two hours. Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as good as hot off the grill! Don’t forget the sauce!

A Guide To Gas BBQ Smokers

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Gas smokers offer great portability and versatility, especially propane fueled units. It’s as simple as moving your smoker and propane bottle where ever you need them.

Maintaining a proper smoking temperature is very easy with a gas unit, just adjust the steady burning flame. Propane is a clean burning gas so clean up is a breeze. Nice models run about $175.00 dollars.

If you can use a gas grill you can use a gas smoker.

Always follow the manufactures recommendations for cleaning and care. Nothing ruins your smoking like clogged burner jets and replacement parts add up quickly.

Monitor your fuel supply, running out of propane halfway though twenty pounds of baby back ribs isn’t fun. Consider purchasing a spare propane tank as a back up. I also have a gas grill so a spare propane tank is a must.

Natural gas smokers are also available. If you plan on installing a permanent smoker as part of an out door kitchen a natural gas smoker may be right for you.

The biggest drawback is running a gas line run to your smoker. On the plus side natural gas is cheaper than propane, and you don’t have the hassle of switching bottles. Those considerations aside natural gas smokers share the same advantages as propane units.

Gas vertical water smokers are all around outstanding units. The portability, ease of operation, and cleanliness of propane units make them a popular choice.

Maintaining a gas smoker

To maintain the wonderful searing/grilling performance of your cast iron grates or griddle, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important.

First time use: Before using a cast iron grate or griddle, wash it thoroughly with a mild dishwashing liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel.

NEVER ALLOW TO DRAIN DRY, OR WASH IN A DISHWASHER.

Now season the grates/griddle to prevent rust and sticking.

Seasoning: A solid vegetable shortening is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine.

Proceed as follows:

Preheat grill for 15 minutes, place grates/griddle in grill. Turn burners to Medium-Off-Medium with lid closed. Allow grill to heat grates/griddle for 1 to 1 hours. Turn all burners to OFF, and leave cooking grates/griddle in grill until they are cool.

Having trouble lighting your gas smoker?

If you can light the grill with a match you may have an ignition switch problem. Check your igniter switch. Is it making a clicking noise? If the igniter does not click, it is not aligned correctly with the gray rocker switch. To align it, remove the control panel (consult your owner’s manual for instructions). Once the control panel is removed, check the position of the igniter.

It should be tightly secured with the lock nut in the smaller hole of the keyhole frame. If the igniter has clips on the sides, rather than a lock nut, make sure it is completely “snapped” into place. If the igniter is aligned properly, make sure the control panel is not loose. There should be two fasteners holding the panel in place.

Next, check to see if the igniter wires are loose. The white and black wires should be secured at both ends. Then check the position of the metal tab protruding from the cookbox where the white wire attaches. This tab must be 45 degrees away from the cookbox to avoid a shorted circuit.

Finally, very humid or rainy weather can cause moisture to collect on the end of the probe and make the igniter unable to spark. To remedy this condition, light the grill with a match. The heat from the grill will warm the probe and should fix the problem.

If you cannot light the grill with a match you probably have a gas flow problem. Have you cleaned your burner tubes recently? It is very important that the portholes of the burner tubes are clear of any blockage.

If the gas flow is restricted, the igniter will struggle to light. To clean your tubes, brush the portholes with a steel wire brush in an up and down motion. This cleaning should be part of your routine maintenance.

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.

Johnny Trigg – Smoking triggers BBQ Team

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Johnny Trigg has been cooking barbecue, and winning, for some years now. Infact, so far he has managed to bag over $550,000 dollars in prize money as he has worked his way through a myriad of BBQ events while claiming a whole slew of titles along the way.

Featured in the TV show BBQ Pitmasters that has aired over the last few weeks on TLC, Johnny has been fortunate enough to escape a great deal of anguish that the other competitors have (see the power outage that affected Lee Ann Whippens rottiserie).

Alvarado born Texan, Johnny Trigg is well known for his top quality ribs, winning solid placements in events, and was named Grand Champion in the 15th annual Pork Checkoff-sponsored Great Pork BarbeQlossalTM way back in 2002.

At the time, his winning team, Smokin Triggers, earned cash and prizes including the grand prize of $5,000 and a Kingfisher Kooker valued at $1,700.

Things have only move onward and upward for Trigg since then, as he also won the Jack Daniel’s Championship in 2000 and 2003 and so far, has taken over 40 Grand Championships nationwide.

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Much like Tuffy Stone, the relatively laid-back Trigg who is often called “The Grandfather of BBQ”, favors the use of a 26″ offset Jamie Geer built Jambo Pit that he has used with great success since he started competing seriously over a decade ago.

Johnny Triggs Smokin’ Triggers BBQ Grilling Tips

1. Purchase quality meats.

2. Use a rub or spice that will bring out the flavors.

3. Do not overcook the meat. Use a temperature gauge to check the doneness of the meat.

4. Use lump charcoal instead of bricks.

5. Do not soak wood chunks. It will add too much smoke flavor.

Johnny Trigg performed well in TLC’s BBQ Pitmasters, among the stiff competition of Myron Mixon, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Tuffy Stone who competed for the $40,000 prize.

I hope you enjoyed reading about Barbecue Pro, Johnny Trigg. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Johnny Trigg and Smokin’ Triggers and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s BBQ blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

Video Source: Youtube

On the Move BBQ Grills on a Trailer

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In the United States, where the land is vast and continuous, many people have opted to bring their homes along with them in the form of trailers. These trailers can either be their real home (for those who are always on the move), or perhaps be a small part of the homes they have gotten used to in their original place.

Many of these trailers have limited home functionality since they do not have a direct static connection with electricity or water supply unless they settle in a place long enough. These trailers may have limited space for cooking in their relatively small mobile homes, let alone the chance of actually burning the flammable material of their trailers.

A solution to this is to create a cooking area outside the trailers and be part of the trailer pack. BBQ grills on a trailer are not unusual since these are very portable in this manner and can be easily mounted with wheels to trail along as well. Quite big to be considered as a personal portable device, the BBQ grills on a trailer fits perfectly at the back of the trailer home, readily accessed for cooking during stopovers.

Outdoor BBQ Anytime, Anywhere

Even with simple cooking methods can be done inside the trailer itself, grilling is another concern, especially with the amount of smoke produced. Of course no one wants to have his trailer fully clouded with BBQ smoke. BBQ grills on a trailer are an external add-on to a trailer commodity.

BBQ grills on a trailer may somehow be portable in design, but are definitely constructed with a single thing in mind: Integrity. The construction designs of these commercial BBQ grills are used with high grade materials to withstand constant mobility and travel. Of course, design and commercial value makes these BBQ grills on a trailer quite expensive.

BBQ grills on a trailer may also be constructed with existing grills mounted on wheels, and added with protective cover for traveling, but these usually don’t last that long. Makeshift types of BBQ grills on a trailer may not only look out of synch with the overall design and theme of the trailer itself, it may pose even as a road hazard for other travelers as it may cause accidents should these BBQ grills on a trailer suddenly decide to fall apart. With cheap and relatively easier methods of acquiring this trailer add-on comes a higher risk of danger to the owners of these BBQ grills on a trailer and to others.

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

Unbeatable Cobb Cooking Tips

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If you’ve never heard of Cobb cooking you’re in for a treat! Man has been cooking over fire for thousands of years and over that time many different types of cooking pots and ovens came into being. At the peak of all these millennia of design comes the Cobb oven and grill. Produced by Cobb America it is a small portable cooking stove that takes advantage of modern design technology. The fire of ages past is still there, but in the form of charcoal briquettes, and the ‘cooking pot’ or ‘oven’ is still there in the shape of a very lightweight stainless steel cooking unit. Cobb cooking is here.

The compact size of the Cobb and its light weight, about 8.5 pounds means that it is as happy at home under your cooker hood as it is when camping or boating.

Cobb cooking is a pleasure. I first saw the Cobb cooking on a camping vacation where a neighbour was using one. We got chatting and I was just so impressed with its versatility. I was tempted to find a stockist and buy one then, but instead left it until after the holiday.

My first attempt at Cobb cooking was a family BBQ for 6 people. The Cobb was the centre of attention and the food was amazing. It wasn’t easy to believe just how little charcoal I used either, only 8 briquettes for over 2 hours cooking time. I don’t know how many Cobb’s have sold as a result of that BBQ but I do know of at least three locally. What a piece of kit it is.

One of the most surprising aspects of the Cobb is that it can also be used successfully for slow cooking, simply by reducing the amount of charcoal in the bottom. It will perform very happily with only 2 or 3 briquettes as long as they are properly alight first. You can also use the Cobb for smoking fish and various other meats. I would point out that if you are smoking fish please be aware that the fish should have been previously frozen at -15c for several hours, or, if the fish is freshly caught, make sure that during smoking the fish heats to a point where the meat lifts off the bone. This will destroy any harmful parasites.

The internal temperatures that the Cobb achieves are about 500 degrees Fahrenheit, or 260 degrees centigrade. This is comparable to a domestic oven and makes Cobb cooking a delight.

The Newest Trends In Bbq Products

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Although new BBQ products are released throughout the year, most of the newest BBQ products start hitting the shelves in Spring or Summer months. New BBQ products often include newly designed grills, tasty grill sprays, new fuel sources, BBQ tools, grill starter products and grilling accessories. Most often, each round of new BBQ products leads to a better product and improvements within the BBQ industry as a whole. But, just like anything else some of the newer products deserve more attention than others.

Two New BBQ Product And Accessory Fads

For now, the two most popular barbecue products new on the market are barbecue tool bags and innovative newly designed grills. The nice thing about these products is that they are green, leading to the fact the environment-conscious will like them quite well.

New BBQ Trend: Barbecue Tool Bag Organizing Products

Ason Products has released a line of barbecue bags, both polyester and nylon, which consist of a full range of cooking implements that include spatulas, wood-handled forks, skewer sets, tongs. All of these mentioned accessories are made of solid steel. These bags also offer enough space for additional items such as plates, napkins and other barbecuing supplies. The Picnic Barbecue Bag is one of the most popular items. It is made of 600D polyester, includes a salt and pepper set and according to experts, has been award a six-star rank in a six-star rating system.

In addition to the Ason Products line, the Xinghou Industrial Limited/Quanzhou Xinghou Bag (model # B482) is also a great choice in BBQ bags and accessories. This barbecue bag includes a meat or fish slicer, a basting brush, BBQ cooking tools and a set of corn grilling holders. Made of 600D polyester, this bag is both durable and dishwasher-safe.

Other new products this year will be in the area of grills. Golden River has a number of new models available, aside from their older merchandise. Standard in measurements and construction they might be, but no one can argue that simplicity is always the best way to go. These grills come in a variety of styles, from the pot grill, the charcoal basket and the Twin Bowl to the roller with single and double chrome-plated racks, powder-coated covers, enamel surfaces and side wing counters for the much needed space of cooking.

Many of the newest grills have a green focus and allow for cleaner burning fuel choices. Some grills contain no legs and are designed for counter placement. When setting these on a hard surface, stability is the important consideration and the surrounding space provides room for whatever you have in mind.