summer's here: grills catch fire - gas grills

In recent years, the gas grill has gained a different reputation from the trophy Viking mountains and the must-win honorshave Sub-
Zero fridge.
There are more and more barbecue books, magazine articles, barbecue TV shows, barbecue websites and barbecue restaurants.
This country seems to rise in a large piece of wood. scented smoke.
Buying the right rig according to your needs requires a little homework.
There are some special features on today's grill that you may or may not need: sauce side burner, grill series, smoking capacity, storage shelf, Heat gauge and enough power to cometown diner.
Although the simple charcoal grill is good in most cases--
Some chefs like them because you can throw wood chips on flames, which may or may not bring flavor ---
The gas unit keeps up with speed faster, allows you to adjust the heat in different parts of the grate, make it easier to clean, and will not reach the perfect cooking temperature after you finish eating for 30 minutes.
Consumer Report magazine recently launched 44 grills for $100 to $3,200, and found that high-quality grills can be found in the range of $200 to $500.
The magazine warns against getting caught up with Btu thermal ratings: Tests show they don't necessarily translate into better performance. (
Several barbecue experts I consulted suggested that 12,000 to 15,000 Btu should be enough for most home chefs. )
Other Buying Tips: Looking for durable construction, solid Grill, wheels, enough cooking surface, a stable side tray if you need to move, used to store food and cutting boards and enough grease trays.
The grill is the most popular feature of the day and is perfect for poultry, the salesperson said.
So, let's say you have a shiny new grill.
How do you get the best from it?
Here are some suggestions: maintain the grill like a new car-
Like some of you.
Keep the interior clean (
Especially fried dishes)
So it doesn't change color.
The barbecue is not just about putting food on the flames, but about 10 minutes to join the volleyball match.
Some foods benefit from the treatment of "direct heating, indirect heating.
For example, a thick steak should be placed in the hottest part of the fire until it is burnt and a good shell is formed and then moved to the lower burner to continue cooking without burning.
Most medium and large gas grills have two adjustable burners, one left and the other right.
If charcoal or wood is used, move the food around the grate with less heat.
Turn over the steak and repeat it.
Meat 3/4-
Inches are thicker and thinner, so there is no need to move as they cook quickly.
Hold the food with long tongs and rely on the meat thermometer.
Experienced chefs know how to judge its delicacy by pressing a steak or thick tuna fillet with their fingers.
Amateurs should not try to show off in this way-
It is safer and more accurate to use a thermometer.
Steak is rare at 145 degrees Fahrenheit and medium at about 160 degrees.
Since meat and seafood continue to cook for a minute or two after they are removed from the heat, remove them about a minute in advance to ensure the desired level of delicacy.
Let the meat rest.
Sometimes, while I was having a barbecue, not long before the food was cooked, I found myself surrounded by a group of hungry diners.
Don't give in to the mob-rousers.
When the steak is taken out of the fire, it will definitely take a few minutes of downtime for the juice redistribution.
To get more advice, I called one of the country's leading barbecue authorities (read: fanatic --
This guy has 60 grills)
Steven Lakeland, author of sauce 25
A book on the subject.
I asked him to find out the three most common mistakes made by the amateur barbecue chef.
"The first is that the grill is overcrowded," he said . ".
"The second is to confuse the burning food with the cooked food ---
Direct and indirect cooking is right here.
"You should not add BBQ sauce too early, only in the last few minutes of cooking," he suggested . " Note that this is especially critical for sauces containing sugar.
"It will burn right away.
Because the barbecue is dry.
Cooking methods for extracting moisture from food, marinade is beneficial for their moisturizing and seasoning effects.
Contrary to what is generally believed, vinegar
Steak based on marinade will not be more tender than Kool-
The aid is because it barely penetrates the surface.
The same is true of seafood.
In fact, it is usually not a good idea to marinate fish or shellfish for more than half an hour, because acid will make the surface Gray and paste.
At this time of year, with fresh herbs, vinegar, olive oil, lemon, wine, and even beer, simple marinade can be assembled in a few minutes (
Great with shellfish).
In the steak recipe below, the meat is rubbed with a slightly spicy combination of dry herbs, so I don't want very spicy sauce.
Based on mayonnaise, it has a kick, although benign.
Tuna with vibrant seasonal salsa.
Talking to Raichlen about buying a quality Grill is a bit like asking Donald Trump to recommend a cheap grill
Bedroom apartment in Manhattan.
"There's a lot of good wood and gas out there," he said . ".
At the low end, he likes bars-B-
The chef, Texas, has a range of barbecue utensils.
It is made of cast iron and burns charcoal and wood.
Just for fun, I asked him what was the biggest and most despicablethe-
Map the gas grill on this land.
He described two broken bread dealers in Kalamazoo. Fuel (
They really need to study these names).
It is indeed a monster: 500 pounds, burning gas, charcoal, or wood, and if it is a car, it will cruise in a wide placeload lane.
"It is very large, stainless steel, and the performance is very pure . "
Price: $11,290.
Well, you can rent it as a float for the Macy's parade.
The steak is also delicious.
1/2 teaspoon ground fresh ginger 1 teaspoon salt 1 teaspoon black mustard seed (optional)
1 teaspoon of ground cinnamon 1/2 teaspoon of black pepper, or 1/2 teaspoon of ground cumin 1/2 teaspoon of cayenne (optional)
1 1/2 pound steak, trim excess fat with mortar and stle trimmed and mash garlic and ginger into paste. (
You can use a large chef's knife well with a flat round or shredded meat).
Add the remaining seasoning. Salt to taste.
Pat the steak dry with paper towels.
Rub the paste over.
Cover the steak with plastic wrap, marinate for about 5 hours, or better yet overnight.
Oil the grill.
When the grill is hot, cook the steak for 5 to 8 minutes on each side, Mediumrare (
Depending on thickness).
Test with meat thermometer-
145 rare, 160 medium.
Transfer the steak to the cutting board and place it for 10 minutes.
Use a very sharp knife to slice the steak with the grain and serve it.
Adapted from Steven Raichlen's Barbecue Bible: sauce, friction and marinade (Workman 2000).
Mayonnaise1/4 cups of Creole mustard (
Or other hot mustard)
2 tablespoons prepared horseradi2 tbsp worcesshire sauc2 tbsp fresh lemon juice or more to taste 1 tbsp ketchup1 to 2 teaspoon Tabasco sauce (optional)
1 tablespoon sweet red pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon sugar 1 ribs celery 3 tablespoons chopped flat-
Chopped scallions 2 (
Discard the hard green part of the stem)
Mix all the ingredients in one mixing bowl and stir well.
Taste of seasoning.
Stored in a sealed container. -
This will last for several weeks.
Served 45 plum tomatoes, halved vertically, and 2 chopped scallions (
Except for the green of 2 inch)
1 1/2 cup olive oil 3 tablespoons chopped fresh coriander 1 cup chopped basil leaves 1 tablespoon lemon juice 1/2 jalapeno or other peppers, seeds and chopped (or to taste)
4 tuna steaks, about 8 ounces per serving, about 1-
2 tablespoons of olive oil thick sea salt in inches thick to taste salsa sauce: In a bowl, chop up tomatoes, scallions, garlic, 1/2 cups of olive oil, coriander, basil, lemon juice and Mexico
Season with salt and pepper.
It is best to refrigerate for an hour or more before tasting.
Tuna: Apply 2 tablespoons of olive oil to the tuna steak and season with sea salt and freshly ground black pepper. (
Take the fish out of the refrigerator about 10 minutes before the barbecue;
It should not be cooked in cold weather. )
Depending on the thickness, the grilled tuna steak is about 6 inch metres from the heat, about 4 to 6 minutes per side. (
Check by making a thin cut in the thick part of the meat).
Since they will continue to cook a little, remove them before reaching the needed doneness.