Smoking Meat

A barbecue is a favorite form of entertainment around the world. People wait for the weather to change so they can begin this outdoor experience. Doing things outdoors makes the experience a lot more fun, and this also serves to cook. Why stay indoors when you can enjoy the outdoors with a sunny climate? One of the favorite meats that people love is smoked meat. This is done by shaving the meat on a traditional grill.

The grill has to use a certain type of wood or charcoal to ensure that the flavor of the smoked meat is correct. Different types of fuels are available so there is smoke produced on the grill that will give the meat a particular flavor. It is best to take the advice of an expert to choose the right kind of wood for this, as it is not possible to achieve the right flavor on a standard barbecue grill.

It takes some skill to make smoked meat since the food can be infused with too much stale smoke or ruin the meat altogether. Only the experience can get the right touch for this type of cooking, and the first efforts may not be very satisfactory.

There are several instructions given on the internet on how to build a meat smoker on your own with simple instructions that are easy to follow. If you have a friend who has done this kind of thing on his own, he could take your assistance and also borrow the tools needed for it. He will probably also give you instructions on how to prepare the smoked meat, because, surely, he knows how to smoke meat.

Why do we smoke cold meat?

The main reason that meats are spoiled is the moisture inside which becomes a playground for food that damages bacteria. With sufficient moisture removed, we reach a point where the meats will last almost indefinitely in a cool and dry place, and that is how we have solved the lack of refrigeration for thousands of years.

It was relatively easy to dry the meats in countries with constant winds and moderate temperatures like Spain and Italy. These countries have been producing wonderful hams and sausages to date by drying meat for months. Then came the point where the meats were ready to eat, although they never underwent any cooking and lasted a long time.

In northern Europe, the climate was hard, cold and humid, and was not suitable for air-drying meat products. Our ancestors discovered that smoking meat with cold smoke became the best method for preserving meats for later use. Even today in Germany and Poland, about 60% of all meats sold for consumption are of the smoked variety. Therefore, we can say that the cold smoking method originated in northern Europe.

Now the question will arise as to why cold and not hot smoke is more suitable for meat conservation.

No matter what kind of process (cured, smoked, cooked) is sent to a piece of meat, the action will always start from the outside towards the center. Skin, grease or any hard surface will create a formidable obstacle to any process. The hot smoke will dry the meat too quickly, and the outer surface of the meat piece or the sausage wrap will begin to harden. If too high a smoke temperature is applied, the meat will start cooking too.

On the other hand, the cold smoke that has low temperature will not harden the surface of the meat and will penetrate in all the areas of the meat, which takes days and sometimes weeks. Cold smoking is the drying of meat with cold smoke. After prolonged cold smoking, the meat will hang in a cool, dry area and continue to lose moisture, getting to the point where it will be preserved and will not spoil. Such a product, although never subjected to the kitchen, is perfectly safe to eat.

All Polish and Russian meat technology books coincide at the following temperatures:

Cold smoke – below 71 � F (22 � C), some books recommend raising to 77 � F (25 � C)

Hot Smoke – 72º – 104º F (22º – 40º C)

Hot smoke – 105º – 140º F (42º – 60º C)

Cold smoking is rarely done today as it is labor intensive and the meats are preserved by keeping them in a refrigerator or a freezer. Hot smoking is the commonly used method, and the process is carried out within hours. Some products, especially salmon, are still smoked in the cold since cold smoked meats offer a better texture and a smoother, more pronounced flavor. They can be cut into sheets of paper and remain in one piece.

Keep in mind that if you live in a hot climate, the only time you can produce cold smoke using a home smoker is in December, January, and February and at night. Some commercial smokes can generate hot or cold smoke, and temperature and humidity are easily controlled.

 

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Cooking meat on a Grill

There are different ways of cooking meat, such as pork, chicken, and beef. At the same time, there are different ways and types of kitchen equipment that can be chosen from the grill. How to cook chicken on a gas grill is one of them, and here is a list of suggestions and tips:

If there is one piece of fried chicken that we love to hate but enjoy the food, it will be skin. Grilling your favorite chicken with her skin is attractive. However, most people end up with charred or charred chicken skin after grilling. So, what should we remember? First, do not pierce the meat before or during cooking. It also helps to use the appropriate kitchen accessories, such as tongs and skewers. How to cook a chicken on a gas grill gives us valuable technique and requires patience, since you need to constantly turn the meat during frying.

The average temperature is another valuable element. To cook chicken, using a high temperature, usually leads to charring. Besides the temperature, time is also crucial to learning how to cook chicken on a gas grill. As a helpful hint, it’s best if you turn on the chicken several times or every ten minutes. The total cooking time is usually 30 to 40 minutes. However, this assumes that the grill time can vary depending on the size of the chicken, as well as the temperature of the gas grill.

Another known method of cooking chicken on a gas grill is indirect cooking. If the grill equipment has double burners, you can simply select the preheating of both burners, turn off one side, and then gently place the chicken on the off burner. Another method is to create a panda-like base using aluminum foil, place it on the grate, putting the chicken over it. This method, however, requires an additional ten minutes for the proposed grilling time, but the results are said to be worth every expectation.

Know when meat is cooked

To cook meat perfectly, you must limit the time during which your meat was left on the gas grill. The best way to cook a fried chicken is to cook it on a low heat grill for about 45 minutes or less, depending on how hot your grill is. Low heat should be 230 degrees Fahrenheit to 250 degrees Fahrenheit. The presence of a meat thermometer can facilitate your readiness; this will help you control the temperature of the internal temperature of the meat without cutting it on the grill. This will avoid the leakage of moisture in the grill during the grill; it will also reduce your chances of underfeeding and digesting your chicken meat.

The correct cooking time is with or without bones.

It may seem funny, but there are different cooking times for chicken meat, which contains bones and boneless chicken meat. If you are baking meat for the first time, the first thing you should think about is to find out whether your meat is boneless or not. If it’s a boneless chicken, the inside temperature of the cooked chicken meat should be about 170 degrees Fahrenheit. The ideal temperature for meat that has bones is 180 degrees Fahrenheit

In summary, preparing food for your family can lead you to an unexplored territory. It is more connected with something new and exciting. How to cook chicken on a gas grill, you will get a good technique. It can take a long time, but the benefits are great, if not worth it.

 

 

 

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The Best Steak

Choosing quality steak is paramount if you’re looking forward to enjoying a juicy, tantalizing piece of steak. Unless you are lucky enough to have your own butcher who will choose the best cut and deliver it to your door, you need to know how to spot quality steak when you see it. So, what should you look for in the best cuts of steak? Here are some useful tips.

Marbling

The best cuts of steak should have a coarse marbling of white milky fat running through it. Marbling features thin layers of fat that permeate the meat. While grilling or cooking the steak, the thin marbling will melt and give the steak flesh richness and juiciness. Avoiding choosing steak with large clumps of fat within the flesh as it may become too greasy and cause flare-ups.

Also, avoid buying steak with minimal marbling or one with fat that has a yellow or brown tint as it’s a sign of old, dry meat.

Red Meat is Perfect

While it may sound obvious, the best cuts of steak should have deep red appearance plus a good amount of marbling, and one that looks moist and tender. This kind of meat makes the juiciest and most flavorful steak. Avoid steak with a pink appearance as it’s usually from a very young animal. Also avoid steak with a brown or grey coloring as it could be old and dry.

NB: Color is often considered to be a distinguishing factor between grass-fed and corn-fed meat where grass-fed meat typically has a deeper red color compared to its corn-fed counterpart. So as long as the steak has a good amount of marbling and looks fresh, the redness shouldn’t matter.

Moisture Content is Crucial

The best stick is one that is moist, but not wet or sticky. Moist steak tends to be juicier and much more flavorful compared to dry steak. Avoid choosing steak that looks dry and tough. It might take a long time to cook, not to mention the lack of flavor. If you see packed steak that has excess liquid on the package, that would indicate that the meat had earlier been frozen and thawed.

Steak Thickness Matters

As a general rule when buying steaks, it’s important to choose those that have a thickness of at least 1.5-inches. Avoid thin steaks because when high at temperatures, they are highly likely to become overcooked and chewy after cooking. Also, by choosing thin steaks, you will be missing out on eating a delicious, juicy steak.

Steak that is too thick isn’t ideal either as it may take a longer time to cook and even result in undercooked steak.

To get the best steak cuts with ideal thickness, its best to buy from a butcher since you will specify how thick you want them to be. Otherwise, if you are planning to purchase prepackaged steak from the supermarket, you may not be in a position to check the thickness.

Wrap Up

To enjoy the best steak, you have to select the best quality cuts. And choosing the right cuts doesn’t have to be complicated. Hopefully, these tips on what to look for in the best cuts of steak should help you choose the juiciest and most delicious piece of steak.

 

 

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Cooking on Charcoal

A charcoal grill may seem a bit dated in these days of liquefied natural gas and propane-barbecue. But a charcoal grill can be different for everything from cooking simple meals to smoking your favorite meat. Nothing like a meal cooked on grills offers a beautiful, natural taste.

There are many grills available, the choice is endless, and there are grills that suit almost all needs. A portable charcoal grill can be excellent for riding in the backyard or other picnic events, and then, of course, you have your large grills that are stationary and are used mainly for yards and barbecues by the pool.

When you choose your charcoal grill, you need to know exactly what you expect from it. Grilled coal can grill, fry and smoke meat and fish, depending on the type you choose and how you set it up.

Tips For Using a Charcoal Grill.
TIP..1

Always try to make sure that before you start using your charcoal grill, it is located on a good level surface and stable. NEVER use your charcoal grill indoors at any time, coal burning releases toxic fumes of carbon dioxide and poses a danger to your health.

TIP … 2

Always check that your grill is in good condition before lighting, make sure it is clean, and everything is installed and is in the right place. These checks will allow you to get the most out of the pleasure of using your charcoal grill and cook great meals outdoors.

TIP … 3

Good advice on how much briquettes to use when preparing food is to work out roughly the amount of food that you are going to cook; a good guide will be for every pound of meat that you are going to cook, you need to use about 25-30 briquettes to get the best results.

TIP … 4

To start cooking, you need to make sure that the briquette is placed in the pyramid, to begin with, you can light briquettes using a folded newspaper in the middle, or you can use a lighter fluid to burn coal.

When using lighter fluid, be careful not to use too much, for 30 bricks using half a cup, it’s enough to get your charcoal grill. When you have added lighter fuel to your briquettes, give it a few minutes to soak in before lighting it, and then light it using extended matches that you can buy, they are ideal for the safe lighting of grills in the open air. You need to wait about 10 minutes after lighting your briquettes before cooking, make sure that the fire has disappeared and you are left with gray briquette briquettes, and then rebuild them with utensils such as tongs at the bottom of the grill ready for cooking.

TIP..5

Safety when using charcoal should be your top priority, always ensure that you do not have a grill near trees or grass where a spark could ignite the surrounding area. Try to keep your grill off the wind when you use it; it will stop any rogue sparks or coals from bloating and cause unwanted fires.

When you finish cooking on your portable charcoal grill, you must let it cool down completely before trying to move it if your grill comes with a lid, then just close the lid and fasten the coal with oxygen to get them out; this should 20 minutes to achieve. Also remember that after using the grill, always give it a good cleaning before cleaning it, this will help to keep your grill and make it ready for use for the next great adventure outdoors.

 

 

 

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Marinating

There are many opportunities when it comes to pickling your food and making your marinade. I like the cheapest, easiest way to clean after I’ve finished marinating. I like to buy a lot of large plastic bags, on which there is lightning.

You want to put a piece of meat in a bag and make sure that the marinade is completely concerned with eating in all directions. Throw it in the refrigerator and keep it cool, so the meat will not go bad.

How many marinas should you use? Well, the rule of thumb is to use one cup of marinating for 1 pound of food. But if you use a little more, it will not necessarily be worse. Try to get a relative amount, although you do not overdo it and do not lose the ingredients that do not make any difference.

Depending on the type of food and marinade that you use, it should stay for a while. To be safe, most marines require 3 to 8 hours, although there may be more fast workers sold at grocery stores. In fact, if it is not a sensitive kind of seafood, pickling meat during the night will not hurt. In fact, everything will be fine. It is also important that you flip the package several times to make sure that all sides of the meat get juices on them.

We all know that everyone loves a grill, some of us think it’s an art. Usually we are mistaken in a grill with a raw chicken, charred steaks and burned hamburgers. One of the most difficult meat products to cook on the grill is the chicken. It is very difficult to cook a chicken perfectly; it is always digested or damp. Who would like to eat a burned or raw chicken? For you, an ideal grilled chicken, here are some tips for you to try when fry marinated chicken.

· It is always recommended to use a small fire on the grill to avoid burning meat. Wait until the chicken is soft and moist before adding any sauces. So that you know when the meat is tender and moist, it’s when your chicken is almost cooked. Thus, there will be no more flashes of fire, since this is the sauce that produces them.

· In order to keep the chicken moist, constantly apply apple juice. It is not recommended to use grilled wine from a pickled chicken. This is one of the reasons that the fire is produced during the grill. One of the main reasons why meat gets burned is that the sugar is mixed with the sauce. But if you apply your sauce, when it’s almost ready, it will not burn. But if you do not want to use sugar, you can always use rub. This is a good way to avoid burns in your meat.

· If it’s difficult for you to determine if the chicken is ready to cook for the sauce, you can always buy a meat thermometer. This is a very convenient gadget on the grill; it gives a tone when the meat is almost cooked. Thus, you will not eat or eat. It also saves you time if you are grilling and at the same time have to do other

housekeeping.

· You can leave the grill and wait until it gives a tone signal. Grilled pickled chicken is the main reason why our meat produces some very pleasant aromas, and this makes our meat juicier.

Marinating gives a taste to your meat, it consists of seasoning, acid and oil. Common acids used are citrus juice, vinegar and wine, this softens meat, destroying hard fibers from meat. Oils absorb the seasonings that have been placed in the meat, which then make our meat so juicy and wet. Grilled pickled chicken is really a very good way to enjoy delicious food. Here are some tips for pickling:

· It is better to marinate meat with a large surface area, as it easily absorbs the marinade. But when marinating very compact meat it is recommended to do this by injecting it into meat or simply cutting the meat, and then massage its marinade with your hands.

· If you pickled a large amount of meat, it takes more time to absorb it. For such small sizes, it is from 30 minutes to one hour.

· If you want your grilled, pickled chicken to be brown, take the meat out of the marinade, then dry it, then you can lower it.

· If you want to save energy when cleaning, it is better to use a Ziploc bag in a grilled, pickled chicken, but also a batch or a glass bowl will be used.

· When marinating meat, turn it several times, and it should be put in the refrigerator.

· Re-using the marinade for another meat stock is not very good. If you want to reserve for your dipping sauce, better do this before pickling it with meat.

Grilled pickled chicken can give you the perfect meal anytime!

And advice for your safety, do not marinate any food outside the refrigerator for more than 2 hours, as bacteria can destroy it.

 

 

 

 

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Beef Wellington

Okay, so this might not be too weird but I didn’t think that this recipe would be so delicious.  Trust me, you won’t regret giving this a try!

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