Would you like to know more about grilling a perfectly seasoned steak, chicken, fish, seafood or even vegetables? Have you ever heard of a 'lomi lomi burger?' It's one of the tasty grilled foods that will gently surprise you. Let's wake up the taste buds and fire up these sizzling delights!
Now see, smell and taste your favorite food as it comes alive on the grill. Hamburgers, kabobs, salmon... the list goes on. If you can cook it, they say, you can grill it. Right? In this grilling kitchen you'll find comprehensive useful tips, techniques, recipes and the tools to prepare zesty food. Slap on your apron and get your gloves, we're about to fire up the grill!
Amaze yourself with marinades and sauces that you can make from scratch. All the great flavor you create is yours to share, savor and enjoy!
How about the different grilling techniques? You can 'smoke', use planks, charcoal, wood, gas, direct and indirect heat and the cutting edge infrared heat. Phew! You can even grill indoors!
Rubbing, basting, tenderizing, pulling, glazing ..... want more?
Do you like tailgating? Well, there's a little something here for you too! Menus, ideas, tools, recipes and other tailgating essentials.
Take your time sampling out these pages. Hopefully, you'll find recipes that inspire, techniques that challenge and good flavor to cherish.
This debate pops up around many cooking fires. There are many similarities but some differences exist, so, let's clear up some 'smoke'.
Grilling can be done on a covered or uncovered grill. It's normally done at high heat, up to 450 °F (230 °C) and higher. It involves less cooking time and more searing of meats. Searing helps to seal juices and flavor in food. Thin steaks, drumsticks and hamburgers do well here, just to name a few.
Barbecue generally involves less heat, is mostly covered, takes a longer time and involves lots of smoking techniques. It's also ideal for larger cuts that are not so tender. Whole birds, leg of lamb and a host of roasts and ribs can be cooked in this way. A drip pan is used to collect fat and reduce flare-ups.
'Covered grill' refers to the lid on top of the grill, not the actual Grill Cover.
Some render barbecue as bar-be-que while others just call it bbq. When the heat is above, it's called broiling. They even call it 'barbie' in Australia. What about 'braai' in South Africa? See? Even the denotation of the same activity is varied. Now you can see why the 'beef'.
The results you desire from either of these cooking methods can be achieved by slightly changing the technique to suit either grilling or barbecue.
"To prevent charring, remove visible fat that can cause a flare-up. Pre-cook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals."
"Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat." - United States Department of Agriculture (USDA).
In the pages of this website you will find proven techniques, useful tips, great ideas and practical suggestions on how to enjoy delicious grilled meals and still stay safe and healthy.
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"All normal people love meat. If I went to a barbeque and there was no meat, "Yo Goober! Where's the meat? I'm trying to impress people here Lisa. You don't win friends with salad."
"Grilling, broiling, barbecuing - whatever you want to call it, is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach."
"It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick."