grill

Rib Eye Steak Recipe

jeez — Fri, 18 Jul 2008 08:00:54 -0400

Steak Grilli Masters show you the "tips and tricks" to help you easily serve up the "best steak anywhere", the Rib Eye steak.

Hamburger for the Barbecue

Catly — Fri, 11 Jul 2008 11:58:20 -0400

Watch the BBQ Piti Boys at the Barbecue Web prepare some Beefi Chucki Burgers so juicy and full of flavor that it will no doubt become one of your favorite quick and easy BBQ recipes. It's quick and easy.
All you need is 3-4lbs fresh Ground Chuck Beef, tomatoes, sweet onions, sliced cheese if it's a cheeseburger you want, and any of your favorite condiments. And of course, watch this short video and fire up that barbecue grill.

Barbeque tips

Jane — Mon, 12 May 2008 05:44:05 -0400

Prepare foods as late as possible and keep foods in fridge until required.
Marinatei foods in the fridge. Don't put raw meat into a marinade if it is to be used for a sauce, rather reserve a portion specifically for the sauce.
When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless steel or use food-safe plastic zip-lock bags. Do NOT use an aluminum container - It creates a chemical reaction that can darken the food and the aluminum container.

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Grilled Pizza

Chef — Tue, 22 Apr 2008 03:36:14 -0400

To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect-heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the bed; and for gas grills, heat the entire grill and then turn off the burners on one side.
You'll be cooking the pizza on the part of the cooking grate that's not directly over the heat, so divide and shape the dough into larger or smaller circles, squares or rectangles to fit that area.
Close the grill's cover (or cover the pizza with a domed wok lid or pot lid or even a large stainless steel bowl), and you've got your outdoor oven.
To prevent the dough from sticking, swab the grill rack with a vegetable oil-soaked cloth or paper towels, safely held with grilling tongs. Also brush the dough on both sides with olive oil. The heat quickly firms up the dough, so it won't droop through the bars. After 2 to 3 minutes (check occasionally to guard against burning), you can easily flip the now-stiff crust.
It's then ready to top with ingredients, which you will have arranged nearby on a table or tray to help you work quickly. Smear lightly with homemade or store-bought pesto or tomato sauce. Add shredded cheeses, dabs of goat cheese, sliced vegetables (which will have been grilled in advance), sliced pepperoni, crumbled cooked sausage, tissue-thin prosciutto. Then, cover again and cook about 5 minutes more, until the cheese has melted.
Slide the finished pizza onto a cutting board, sprinkle with Parmesani and chopped fresh herbs and cut it into wedges or squares with a pizza wheel or large, sharp knife.