Saturday, November 20, 2010

Information About Weber Grill Recipes

There's a lot of people searching on net for weber grill recipes at present time. Two years ago one of my social net friend asked me for weber grill recipes. Then i gave him some recipes from my collection. But now-a-days many more people are trying to get weber recipes. For this reason i liked to share my recipes collection with others. So i decided to built a blogsite to help people. Then i build a blogsite. At present time, weber grills is one of important things for daily life like charcoal grills, gas grills etc. Every day lots of people are finding great interest about weber grill recipes and buy weber grills. When you buy one, then the next question is how to use weber gas grills? This weblink will help you to get the answer - www.ehow.com/how_5592523_use-grill_-first-time-cleaning.html

Care, cleaning & maintenance
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Every time when you use weber grills, clean your grill machine. Because food tastes better on a clean grill. This weblink help you for Weber grill care, cleaning & maintenance - www.northlineexpress.com/weber-grill-care.asp

I think my blogsite will help you to get weber Grill recipes. Here you can also find various kinds of grill recipes.

Friday, November 19, 2010

Grilled Sauce Recipe

1/2 c. olive oil
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
1/2-1 tsp. black pepper
1-3 cloves garlic
1/4 c. minced onions
2 tsp. catsup
1/4 c. lemon juice

Combine all ingredients together. If you mixed 1-2 several hours previous to making use of allowing flavors in order to marinate that's great! Serve with salmon fish.

Wednesday, November 17, 2010

Grilled Kabobs Recipe

3 lbs. large shrimp
BBQ sauce
1 onion
2 green peppers
1 qt. cherry tomatoes
1 qt. whole mushrooms
6 potatoes

Cut onions as well as green peppers in sufficient pieces. Then, peel and slice potatoes. With skewers put all ingredients and lay down throughout flat dish. Cover kabobs in bbq sauce and refrigerate it for two hours. Take off from bbq sauce and lay on grill, cook until done.

Tuesday, November 16, 2010

Grilled Chicken Wings Recipe

1/2 c. prepared mustard
1/2 c. honey
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. curry powder

At first, pre-bake chicken wings for 20 minutes. The next thing you need to do, cook on the grill. Finally, baste with sauce.

Sunday, November 14, 2010

Grilled Fish Recipe

2 lbs. salmon fillets
1/4 c. oil
1/4 c. lemon juice
1/2 teaspoon paprika
1 tablespoon parsley

Mix all ingredients together. Make it possible for fish to marinate for several hours. Grill 5 minutes each side as well as basting. This recipe is making for 4 serves.

Monday, November 8, 2010

Grill Recipe

Ingredient:

1 lb. ground beef
1/4 tsp. pepper
1/2 tsp. salt
1/2 c. bbq sauce.


Method:

Combine first three ingredients. Make four patties. Place on greased grill over hot coals. Grill uncovered until desired doneness, turning and brushing with BBQ sauce. Cook until partially black. This recipe is making for 4 servings.

How to cook a steak on a gas grill

There's a lot of people want to know that how to cook a steak on a gas grill? Here you can find this answer:

I usually stick with Salt and Pepper. If you have a good cut of steak you don't want to overpower the flavor of the meat with too many spices, sauces or marinades.
I take my steak out of the fridge, liberally apply salt and pepper, then start my grill (I use charcoal). It seems to me that steak cooks better when it is at room temperature before you slap it on the grill.

Grilled Lamb Recipe

Ingredients:

5-6 lb. leg of lamb
8 oz. sour cream
1 t. salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 crushed garlic clove
2 teaspoon dried parsley


Method:

Combine sour cream and last five ingredients. Apply mixture on each sides of lamb. Lay on cookie sheet. Cover loosely. You need to refrigerate this for 4 hrs. Bring to room temperature 60 minutes ahead of cooking. The next thing you need to do grill lamb about to 4 inches from white hot coals. 20 minutes on every side. Leave grilled lamb10 minutes before carving. This recipe is making for 8 serves.

Wednesday, October 27, 2010

Barbecue Tips and Techniques - 10 Tips to Expert Grilling

Barbecue Tips and Techniques - 10 Tips to Expert Grilling



Author: Chad Stephens


Grilling is a great way to hang out and relax with friends and family or just a good way to cook food. However, it can become a nightmare if you don't know what you are doing. To be come an expert griller, follow these 10 barbecue tips and techniques.

1. Bring Meats to Room Temperature

Before cooking meats like steaks and roasts it is a good idea to let the meat sit at room temperature before cooking. Times vary depending on the size of the meat, but in general about 20 to 30 minutes before you start grilling. By doing this, the meat will cook more evenly.

2. Use a Chimney Starter

When lighting a charcoal grill consider using a chimney starter versus lighter fluid. Many times the lighter fluid can be tasted in the meat if it is not completely burned off. Chimney starters are relatively cheap and are basically a round metal cylinder with vented holes. You place the charcoal in the cylinder and place some newspaper on the bottom. Light the paper and in about 15mins your charcoal is ready.

3. Create Cooking Zones

For charcoal grills, when cooking different types of meats, do not just fill the entire grate with charcoal. Instead create cooking zones by dividing your grill in half or thirds if you have a large grill. By using charcoal on one side of the grill, you can cook different types of meats and also have the option to move meats to a cooler spot if there are flare ups or they are cooking too fast.

4. Using Direct Heat

For meats that cook fast, use direct heat by putting those meats directly over the charcoal or gas burner. These meats include steak, hamburger, boneless chicken, thin cuts of pork and fish. Direct heat uses radiant heat to sear the meat and caramelizes the surface of the meat.

5. Using Indirect Heat

Use indirect heat for tougher meats that need to be cooked slower, like roasts, whole chicken and slabs of ribs. You cook the meat indirectly by placing it away from the charcoal or burner. You then cover the grill so the meat cooks slowly via convective heat.

6. Determine the Temperature of Your Grill

Different meats require different temperatures. Determining the temperature of your grill is good to know so you cook your meats at the proper level. An easy test to check the temperature of your barbeque is to place your hand about 5 to 6 inches about the grill. If you need to pull your hand away after about 2 seconds your grill is at a high heat and about 500 degrees. If you need to pull your hand away after about 4 seconds, your grill is at medium heat and about 400 degrees. If you need to pull your hand away after about 6 seconds, your grill is at low heat and about 300 degrees.

7. Working the Vents

Working the vents on your barbeque grill is an important aspect of controlling the temperature. The vents on both the top and bottom are used to control airflow into the grill. The more air allowed into the grill the hotter it will be. Generally you want to always leave the bottom vent open to allow air for your fire and control the temperature by manipulating the top vent.

8. Using a Water Pan

For larger roasts, low heat and longer cooking times, use a water pan. This is basically a foil pan filled about half way with water that you place next to your charcoal. You would then place your roast above the water pan which doubles as a drip pan. The water in the pan will regulate the heat to a lower temperature to allow cooking the meat slower.

9. Wood Chips for Smoke Flavor

For added smoke flavor consider using wood chips. Wood chips come in different varieties like hickory, apple wood, etc. Most barbecue grillers use hickory and it's a great choice for any meat. To prepare the wood chips you soak them in water for about 30 minutes. After the charcoal has begun to ash, add the wood chips directly on top the charcoal. For gas grills you would use a wood chip box.

10. Let Your Meat Rest

After removing meats from the grill it is a good idea to tent them in foil and let them sit for a bit. This allows the juices to redistribute back throughout the meat. For roasts and larger cuts, let them sit longer, around 15 to 25mins.

These 10 barbecue tips and techniques are just the tip of the iceberg. Learn more great barbeque and grilling tips and information...


Article Source: http://www.articlesbase.com/cooking-tips-articles/barbecue-tips-and-techniques-10-tips-to-expert-grilling-2586293.html


About the Author

Who Else Wants to Discover Simple Secret Recipes for Mouth Watering, Fall Off The Bone Ribs, Chicken & BBQ Sauce So Tasty You'll Be the Envy of the Neighborhood....

Check out: The Secrets to Delicious Backyard BBQ.

Sunday, October 10, 2010

Best Quality Grilled Hamburger Recipe

Author: Brian Jones

High quality hamburger patties are completely prepared with ground beef and seasonings. This kind of patty can be described as an "all beef hamburger" or "all beef patties" to distinguish them from inexpensive hamburgers made with added flour, texturised vegetable protein, or other fillers to decrease their cost. Some cooks prepare their patties with binders, such as eggs, or bread crumbs, and seasonings, like parsley, onions, soy sauce, Thousand Island dressing, onion soup mix or Worcestershire sauce.

There is an escalating popularity of new types of burgers that use alternatives to ground beef as the main ingredient. For example a turkey burger used ground turkey meat, a chicken burger uses ground chicken meat and a buffalo burger, uses ground meat from a bison and some mix cow and buffalo meat, thus making a beefalo burger. Additionally burgers can be made by mixing seafood or lamb with beef. A veggie burger, garden burger, or tofu burger uses meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains, or an assortment of vegetables, ground up and mashed into patties.

Regardless of what meat is used to make the hamburger patties however, the most tender hamburger patties are cooked through the cooking method of grilling. This way, the patties are not dried out and will keep some level of moisture.

Grilled Hamburger Recipes

1.Juicy Grilled Hamburgers
Ingredients
1 lb. Lean ground beef
3 tbsp. Chopped onions
3 tbsp. Catsup
1 tbsp. Worcestershire sauce
1 tsp. Salt
1/4 tsp. Pepper
Dash of Tabasco sauce

Method

Mix all ingredients together well and put covered combination in the refrigerator for several hours to marinate, before grilling. Form burger patties in a dish with vertical sides to prevent a thin dried edge when cooked.
2.Grilled Hamburgers with Sour Cream and Herbs
Ingredients
2 2/3 lb. Lean ground beef
1/4 c. Sour cream
1 tbsp. Minced fresh thyme or 1 tsp. Dried, crumbled
1 tbsp. Fresh parsley
1 tsp. Minced fresh rosemary or 1/4 tsp. Dried, crumbled
3/4 tsp. Pepper
8 hamburger buns

Method

Thoroughly combine first 6 ingredients in a medium bowl. Mould beef mixture into eight 1 inch thick patties. Cover and chill at least 60 minutes and up to 8 hours.
Make barbecue over medium to high heat. Place burgers on grill. Cover grill and cook burgers for 4 minutes. Turn burgers. Cover grill and cook burgers on reverse side to desired doneness, about 4 minutes for medium rare.
Grill buns, cut side down, during the last 2 minutes if desired. Arrange burgers on bottom halves of buns. Cover burgers with bun tops and serve as desired.

Article Source: http://www.articlesnatch.com

About the Author:
Please visit this link for more information on Humberger Seasoing Recipe and this link for information on Best Hamberger Recipe

Tuesday, September 21, 2010

Barbecue Recipes

Ingredient:

1 large chicken; 1 bottle barbecue sauce; 1 (10 oz.) bottle seven Up.


Method:

First, wash and clean the whole chicken. Then Cut the chicken into several pieces & place in skillet. Mix salt, then add pepper. Pour barbecue sauce and seven Up over chicken. Cook 1 hour.

How do i barbecue a baked potato

Ingredient:

1 tbsp. butter, melted; 1 tbsp. honey; 2 tsp. chili powder; 1/8-1/4 tsp. garlic powder; 1/8 tsp. pepper; 3 med. size baking potatoes, cut into 1/2" slices.


Method:

Mix first 5 ingredients; Then add potatoes, tossing to coat. Spread potatoes evenly on a lightly greased 15 x 10 x 1 inch jelly roll pan. Finally, Bake at 425 degrees for 20 minutes. This recipes make for 4 servings.

Sunday, September 19, 2010

How long do i grill a ribeye steak

Now-a-days many people want to know the grill times for ribeye steak. Here you can find the answer how long to grill a steak.

Cook your steak for 3-5 minutes on each side but the time depend on the ribeye steak size. If your steak's thick then you may need some extra time. For medium rare steak is about 125-130 degrees. The average between 135-140 degrees and well done steak is 165 degrees.

Saturday, September 18, 2010

How to bbq (barbecue) filet mignon

Ingredient:

2 lb. lean ground beef; 2 eggs, well beaten; 1 tsp. salt; 2 tsp. dried celery flakes; 1 (18 oz.) bottle smoke flavored barbecue sauce, divided; 1/2 slice uncooked bacon; 4/5 slice bread, crumbled; 1/2 c. milk; 1 tbsp. minced onion; 1/2 tsp. chili powder.


Method:

Mix first 8 ingredients. Then add 2 tablespoons barbecue sauce. Make 12 thick patties. covered a bacon slice around sides of each patty. Then protect all patties with toothpick. Bake on a rack for 50 minutes or 1 hour at 350 degrees. Finally, Baste with BBQ sauce last 30 minutes. This recipe is making for 12 servings.

Friday, September 3, 2010

How long to grill filet mignon

Many people's want to know that how long to grill filet mignon? The question vary with the amount of filet mignon and also the cooking time will vary depending on how hot you have your flame. But if you want to know the answer i tell you that, for 1 inch i cook 4 minute per side for medium rare.

Monday, May 10, 2010

Grilled Salmon Fillets

Salmon fillets
Peanut oil
Cajun seasoning
Lemon pepper seasoning

Rub each sides of salmon fillets with peanut oil. Lay on weber grill. Spread with Cajun seasoning and lemon pepper seasoning. Cook for about 10 minutes, turn and spread other side with seasoning.

Monday, April 26, 2010

Weber Grilled Lemon Pepper Haddock

Ingredients:

1/2 c. milk
1 c. bread crumbs
Lemon juice
Lemon pepper seasoning salt
1 tbsp. butter
1 lb. haddock fillet


Method:

At first, dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil. Then, sprinkle with fresh lemon juice. Sprinkle heavy with lemon pepper and seasoning salt. Dot with butter. Fold up tin foil to make a tent and poke holes in the side for vents. Finally, Place on grill and cook about 10 minutes.

Friday, January 1, 2010

BBQ Grilled Chicken Recipe

2 tablespoon Gulden's mustard
2 tablespoon apple vinegar
1 bottle Zesty Italian salad dressing
1/2 c. sliced green onions
6 chicken breasts
1/8 teaspoon garlic powder
1/4 teaspoon lemon pepper
2 tablespoon brown sugar

Wash and dry chicken breasts. Mix all ingredients. Then marinate chicken in fridge for 6-7 hrs. Grill at 300 degrees for 1 1/2 hours, turning usually in addition to basting having marinade.