Global Grilling Hacks For The Best Barbecue Ever 

Global Grilling Hacks For The Best Barbecue Ever 

The barbecue; could anything be more American? The American barbecue mixes ideas from the Caribbean, Germany, the Middle East, and the Mediterranean to produce unique flavors and cooking styles. While many places around the world consider a barbeque to be the act of building a charcoal fire, whacking some meat on the grill and burning the outside whilst leaving the inside raw, the United States takes things to another level.

Regional differences rule the roost

The barbecue is the ultimate American dish because it is so hard to pin down. Just like America is made up of a melting pot of cultures from across the globe, so too has the national cooking style been formed. Taking the analogy further what it means to barbecue varies so much from state to state and region to region that you can barely recognize them as supposedly being the same thing. Not only does the difference between grilling and barbecuing need to be considered but also such factors as: Should beef or pork be used? Is the barbecue the realm of cheap and tough meat cooked slowly or expensive premium cuts grilled fast? Should the meat be injection marinaded and rolled in spices or should it have a lightly sweetened sauce? Do you cook it until it is golden brown or should the ends but burnt? Do you have a honey sauce or a vinegar based one? Do you smoke the meat or grill it? The fight goes on and each area of the States is unique; just like the free citizens who make up this country.

Mix it up by trying something new and exotic

While the influence of Turkish and Middle Eastern cooking is obvious to aficionados of grilling the styles of further east are often neglected. With Indian cookery and restaurants increasing in popularity it is time to add some fire to your grill and knock your friends’ socks off. The tandoor is a traditional clay oven used across the Arabian Peninsula, Persia and the Indian Subcontinent but you don’t need one of these wood fired ovens to make tikka and tandoori dishes at home; the secret is in the preparation, not the execution.

Preparation make perfection

It is vital that you prepare your meat in advance. Lamb chops, chicken legs, whole chickens butterflied and even pork kebabs (something you’d struggle to find on any Indian or Pakistani menu) are all perfect choices of meat. With larger and thicker meat (such as a whole chicken) you will need to spatchcock the bird and slice it nearly to the bone every inch or so to increase the surface area. Once you’ve prepared your meat, coat it in a tandoori paste and allow it to rest for half an hour. You may wish to mix in a little red food coloring to get the proper effect. Whilst your meat is soaking up the marinade take some more of your tandoori paste and mix in 1 third paste to 2 thirds natural yogurt. Add a dash of lime and some chopped cilantro then coat your meat with the mix and leave for 2 hours in a fridge to marinade. Cook on a hot grill with the lid down to achieve the perfect tandoori taste.

Cook safely to stay healthy

Remember to wash your hands after handling raw meat. This technique gives plenty of opportunities for less experienced cooks to cross contaminate and cause food poisoning. It is also important to remember that while beef and lamb can be served, rare pork and poultry need to be cooked thoroughly so use a probe to check that they get up to 164F.  

Posted in Uncategorized | Leave a comment

Science and History of cold smoked meat

The Intriguing Science and History of Cold Smoked Meat

Smoking is back with a bang in the kitchens; or at least this is what the statistics say. According to Amazon, the sale of home smokers have spiked up 200 per cent while the Waitrose kitchenware shop has begun stocking woodchips to meet the new demand of the customers. Charles Spence, the Oxford University professor of Experimental Psychology collaborating with some of the best-known chefs says, “Evolutionarily speaking, fire and smoke signal meat roasting, so we may have been programmed to find them desirable in expectation of what is to come”.  The science of smoke is quite an intriguing one, and more so in cooking now that the cold smoked meats have become such a craze.

The basic concept

Cold smoked meat can last for months on the shelf and it can do so without any refrigeration. In the farms of the western countries, there often exists a “smokehouse.” It is a special building which is dedicated to smoking meat and storing it. Cold smoking enhances the flavor of meat by smoldering wood at a slow fire with very low temperatures. This is called curing the meat. When the meat absorbs the smoke from the wood, it is seasoned with that distinctive smokey flavor that people are go crazy for. Curing also deepens the meat’s color make it all the more inviting. The meat is then hung in a dry environment.

The cured meat forms a pellicle, after which it is cold smoked.  The smoking process takes several days and can even last a month. The temperatures are usually maintained between 70°F to 90°F. So, in cold smoking unlike in hot smoking the meat remains uncooked. The trick is to smoke the meat without producing much heat. This is achieved by placing the meat in an unheated chamber and pumping smoke into it from another chamber.

Therefore, cold smoking is strictly restricted to meats which have already been cured, salted or fermented. But before they are fit to be consumed cold-smoked meats should be cooked until their internal temperature rises to 160°F. They can be eaten grilled, baked, steamed, sautéed or even roasted.

Not a rocket science

Although The National Center for Home Food Preservation advises against cold smoking at home because of the inherent risks, it can still be achieved with the right methods and apparatus. Many experts suggest keeping the meat refrigerated before cold smoking. This gives the meat some delay time to reach 40° when it becomes prone to pathogen attacks. Plus, coating the meat with a thin mustard layer keeps it moistened.

On the other hand, maintaining an ice bowl when cold smoking in the warmer climates makes the process more effective and adds to safety. Charcoal grills are still thought to be more effective for cold smoking at home to keep the pellets lit. After the meat is cold smoked it immediately needs to be cooked at a high temperature or cooled to less than 40°.

In case of the latter, the meat can be zip locked and placed in an ice bath for 45 minutes or so to cool its core down to 37°, while checking the temperature of the bath at regular intervals to maintain the temperature below 40°. The meat then needs to refrigerated or frozen without delay.

If the steps are correctly followed, cold smoking results in a flavorful smoke infused meat. The method of cold smoking is an ancient technique dating back to the ages when it was used to preserve meat through the harsh winters when food became scarce. Cold smoking is a great way to make meats more flavorful right from chicken breasts and pork chops to beef and steaks.

Posted in Uncategorized | Leave a comment

Hemp has been the answer for 100 years

Hemp can produce paper, clothes, gasoline for cars, ink, so many products and is good for the environment.   I don’t believe in marijuana.  I believe in the other products Hemp can produce.  

We have been a harsh chemical base society because the people who own those companies pay legislatures.  We could have changed our industries to Hemp 30 years ago.  Dupont has paid millions to keep their fabric out front instead of a Hemp based fabric.  To the dismay of our environment and health.

I’m appealing to the millennials coming up that all television is focusing on right now.  The crooks who have kept us on fossil fuels and chemical fabric are trying to indoctrinate the next generations coming up. 

Growing Hemp Crops is available to all Americans.     Its can make unproductive land productive.  We need to re institute our own Mills and produce material from Hemp.  Think about crooks who got a sweet deal sending it to China becoming a thing of the past because the market changed to Hemp Products produced in the United States by US works.

It can happen we just have to change our minds.


Posted in Uncategorized | Comments Off on Hemp has been the answer for 100 years

Ethanol – E85 is the answer to our problems

Ethanol is the answer

Switch Grass can change the United States forever.  Ethanol narrative has been manipulated so many times.  Switch Grass makes over 3000 gallons of gas per acre.  It could be grown by the next person with 5 acres or more.  Ethanol can empower the average person to make money.

Legislators are paid to make profit distant from the people.  Switch Grass farming would be available to every person in the United States who owns land.  Why should I plant a crop that takes three years to reach maturity? One of the most exciting characteristics of switchgrass is its potential to turn marginal land into productive land. Most people envision planting switchgrass and other native warm season grasses on marginal or currently unproductive land.

Switchgrass in the South performs quite differently than in the Plains or the Midwest, explains David Bransby, professor of energy crops and bioenergy at Auburn University in Alabama. The variety Alamo, grown widely in the South, grows up to 9 feet tall, yields 7 to 8 tons per acre and tolerates poor soils. Bransby says they’ve concluded that in the South the best time to cut switchgrass is at the end of August or early September, which gives an optimal yield while allowing time for a 20- to 30-inch regrowth before entering dormancy for the winter. The re-growth suppresses winter weeds and provides a canopy to protect new shoots from late spring frosts as well as providing an ideal wildlife habitat.

In Nebraska, Ken Vogel has led the switchgrass research for the USDA Agricultural Research Service. The latest research, which is being reviewed before publication, provides the results of farm-scale trials conducted in cooperation with 10 farmers in Nebraska, North Dakota and South Dakota. The trials were quite realistic, Vogel says. Some farmers had grown switchgrass before, some followed the guidelines verbatim and others made changes in the recommended practices. The average yield over the four production years in the trial was 3.4 tons per acre per year. The two experienced farmers had the best results getting new stands established and maximizing yields. The farm trials helped identify the key management issues that will be of interest to new growers once it becomes a commercial crop. Profitability improves greatly if the grass can be quickly established to allow a first-year cutting and to reach maximum potential yield in the second year. “We can do it on the research plots,” Vogel says, and the experienced farmers in the farm trials did so too, but the average in the farm trials was brought down by those fields that took three years to establish.

Researchers say switchgrass seeding will be a breeze for growers, compared with other biomass crops. Its smooth, shiny seeds make it easy to sow with existing equipment. The plants produce about 500 pounds of seed per acre and only 3 to 4 pounds per acre are needed to seed a new field. Other potential grass crops like prairie cord grass or big bluestem have rough or fluffy seeds that are harder to handle. Their lower seed production rates keep seed costs high. It costs $150 to $200 per acre to plant switchgrass because the crop requires substantial seedbed preparation, Bransby says. In addition, herbicides are used to suppress weed competition in new fields. Nitrogen requirements vary with the variety and the region. Vogel recommends 20 pounds of nitrogen for every ton of dry matter removed. If harvested after a killing frost, the fertilizer can be reduced by one-third to account for the nitrogen the plant stores in its roots for the next year’s growth.

Switchgrass shows promise as a biomass crop for several reasons, David Parrish, crop and soil environmental scientist at Virginia Tech in Blacksburg, Va., wrote in his paper “Biology and Agronomy of Switchgrass for Biofuels.” Switchgrass has been used on sites that are difficult to vegetate such as sand dunes and mining sites, and it facilitates the breakdown or removal of soil contaminates such as polychlorinated biphenyls, trinitolulene and herbicides. Switchgrass shows great tolerance to heat, drought and nitrogen stress. Parrish found yields varied greatly across the nation. In Tennesee and Oklahoma, the grass sustained yields of 20 metric tons per hectare (8.3 tons per acre). The highest single year yield topped 36.7 metric tons per hectare (17 tons per acre) in Oklahoma. He concludes that switchgrass varieties can be developed to consistently and sustainably produce 6 tons per acre in areas that receive 27 inches of annual rainfall.

The Bottom Line
For the cellulosic ethanol producer, the big question is how much the feedstock will cost. Bransby went directly to farmers and asked what they needed to be paid for a ton of switchgrass if it yielded 7 tons per acre and was delivered within 50 miles. “They tell me they’d be looking at $60 per ton,” he says. That price could bring Alabama farmers over $100 per acre after paying for variable costs, which he says is better than most crops in the South.

“We think we can produce switchgrass in the Central Plains for $40 to $50 a ton at the farm gate,” Vogel says. Adding transportation costs would net the grower a similar price to what the Alabama farmers could expect to receive. Using a projected ethanol yield of 80 gallons per ton, Vogel figures the feedstock cost would be about 50 cents per gallon, onto which transportation costs and biorefining costs would need to be added. Bransby says it will be critical to increase the ethanol yield per ton of biomass to make cellulosic ethanol economically viable. There is room for improvement, he says. The current estimate of 80 gallons of ethanol per ton of biomass is much lower than the theoretical maximum yield of 200 gallons per ton.

Vogel doesn’t see switchgrass competing with corn and soybean crops because it would be grown on marginal land that is too steep, too sandy or too low in fertility to grow row crops. Also, he doubts it will be grown as an energy crop in the more arid region west of the hundredth meridian�roughly through the center of Nebraska where the Midwest meets the Great Plains. Further west, the lower yields would require transporting biomass further distances to supply refineries, making transportation costs uneconomical. However, on marginal cropland in the western Corn Belt, perennial biomass crops like switchgrass can potentially produce more ethanol per acre than corn. In the Central Plains trials, the average ethanol yields from switchgrass would amount to 450 gallons per acre or 79 gallons per ton.

The Illinois work on miscanthus does not include conversion technologies, but Iogen Corp. told Long that miscanthus, switchgrass and corn stover are all similar in sugar yields and a group from Michigan State University says it works well in their pretreatment process.

While the Illinois research has not advanced to farm-scale trials, early economic analysis shows some interesting comparisons. Madhu Khanna, in the Department of Agricultural and Consumer Economics at UIUC, figured out the annualized cost of production for switchgrass and miscanthus. The total operating cost using 2003 prices and including transportation to the refinery was $375 per hectare ($156 per acre) for switchgrass and $988.88 per hectare ($412 per acre) for miscanthus. The high cost for miscanthus reflects the high machinery costs for harvesting close to 20 tons per hectare (8 tons per acre) of miscanthus versus 5.78 tons per hectare (2.5 tons per acre) of switchgrass. When figuring the operating cost per ton, it was $65 per ton for switchgrass and $50 per ton for miscanthus. She also compared production costs with corn and soybeans, including the cost of switching corn and soybean acres into perennial grasses. She concluded that switchgrass production for biofuels will not be competitive with row crops in Illinois, but ethanol from miscanthus should be competitive with corn stover. Incentives for cellulosic ethanol from biomass crops would boost their competitiveness and might come from policies rewarding carbon sequestration or other soil benefits.

Fitting into the National Debate
Long suggests that the big yields from giant miscanthus are important because of the concerns about food versus fuel�the higher the ethanol yield from energy crops means that less land will need to be taken from food production. Using the target of replacing 20 percent of gasoline with biofuels within 10 years would require an estimated 35 billion gallons of ethanol. “With miscanthus you could do that with 8.2 million hectares (20 million acres),” Long says. If using mixed prairie grasses, as some have suggested as being more ecologically desirable, it would require 90 million hectares (222 million acres).

Those 222 million acres would money in American people pocket and the oil companies don’t want that.  That money out of their pockets.

Miscanthus Growth
Long is leading the research effort started in 2001 at UIUC with the sterile cross Miscanthus x giganteous. The original material came from the Chicago Botanic Garden where it has been grown as an ornamental grass since 1977. The parent species have been in the United States for more than 100 years, he says. Like soybeans, the species originated in eastern China and Japan. Miscanthus has a larger growing region than soybeans, however, reaching to Papua, New Guinea, in the south and into Mongolia and the northern Japanese islands. That’s important because it indicates there should be plenty of genetic material available to improve varieties for a wide range of growing conditions, Long says. Some mistakenly say the common name for Miscanthus x giganteous is elephant grass or bamboo, but Long says giant miscanthus is most closely related to sugarcane.

Giant miscanthus yields are impressive. Once established, the plots yield 14 to 17 tons per acre. The highest yield obtained from Illinois plots was 27 tons per acre. “The trick will be to find out how you can do that routinely,” Long adds. Most recently, Frank Dohleman, a colleague of Longs at UIUC, published the results of his work where he identified the genes involved in the mechanisms that giant miscanthus uses to achieve its high rates of photosynthesis resulting in such vigorous growth.

Because the sterile plant produces no seeds, giant miscanthus is established by planting rhizomes. “It would be rather like planting a potato crop,” Long says. Europeans have developed specialized machinery that can plant 30 acres a day. At Illinois they’ve used tree planters that can only cover four acres a day. Herbicides are used in the first year to reduce weed competition, but once established, giant miscanthus grows so quickly in the spring that it shades out any weeds. The stands also have long lives. “In Denmark they planted miscanthus 30 years ago,” Long says. “They say they get 90 percent of the yield they got 25 years ago.” He adds that the European stands have not seen pest or disease problems as yet.

The crop generally grows 11 feet tall, and will get as high as 14 feet. While one might expect such a tall crop to flatten and lodge in high winds or rains, it’s not prone to lodging. “We’ve even had an ice storm where it was bent over, but it went back into position afterwards,” he says.

Giant miscanthus is harvested in the fall after the first killing frost. The plant moves and stores its nutrients below ground for use the following spring. Europeans harvest it as late as March, although Long says he recommends a December harvest when the ground is frozen to prevent soil compaction from machinery. Furthermore, the cold air keeps the moisture content low. Standard hay cutting and baling equipment is used. The height creates the biggest challenge, Long says. “The tractor driver can’t see where he’s going,” he says. “I have heard in large-scale plots in Europe they have to give the drivers a break because psychologically it’s stressful when you can’t see forward.”

We can do this and it would make us rich like Brazil.

Buy a flex fuel car. Buy E-85 every time you do its patriotic.  Let’s get on Ethanol and get off the middle east.


Posted in Uncategorized | Comments Off on Ethanol – E85 is the answer to our problems

How to Choose a Grill, According to Science – 12 Factors to Consider

How to Choose a Grill, According to Science – 12 Factors to Consider

Are you unsure about which type of grill to get? The ubiquitous charcoal grill might not be the most environmentally-friendly appliance for your home. 

Gas grills come with an incredible design that allow both natural gas and propane configuration. Charcoal, on the one hand, is way dirtier and occupies and a larger footprint than gas. It releases harmful volatile compounds in the air such as carbon monoxide.

According to a recent research, gas grills produce only 5.6 pounds of carbon monoxide per hour, while charcoal produces 11 pounds per hour. On the other hand, using electric grills results in the release of at least 15 pounds of carbon monoxide every hour. (1)

1. Propane or Natural Gas – Which Is Better?

The first thing you choose when is the type of fuel you’d like to use for your gas grill. Gas grills come with either proper or natural gas installation. While using a natural gas grill requires you to install a constant gas line location for the grill, a propane gas grill needs you to maintain a tank for consistent use.

Natural gas: The best part about using natural gas is that most homes come with consistent natural gas supply for cooking. So you can immediately attach a natural gas connection to your grill. It’s that simple and efficient to use. (2)

Also, getting natural gas installed in your home saves time, effort, and money. You are not required to refill the gas tank. All you have to do is turn on the natural gas supply and you get steady heat.

The disadvantage of use natural gas is setup when you do not have a proper natural gas supply in your home. You might need to contact a professional to find the right spot for your gas grill. So there is only limited number of places where you can keep your natural gas grill, especially if it’s in your backyard.

Propane: Using a propane gas grill requires you to purchase a refillable tank to hold the liquid propane. Compared to using natural gas grills, propane gas grills can be placed anywhere without professional supervision. (3)

Plus, propane contains higher amount of energy than natural gas, using less to offer stronger heat. It can be easily bought from any store, it’s that easy to find and common to use. If you’re using a gas grill away from cities, having a few extra propane tanks by your side isn’t a bad idea.

A study on the best smoker also reports that using propane gas for grilling is a more climate-friendly approach than charcoal grilling. (4)

However, the drawback to using propane gas grills is the cost. Using propane for a longer period of time is going to cost you more than natural gas.

2. Looking At The Different Types

Grilling different kinds of meat for hamburgers, hot-dogs, and other food items is more common than you think. More and more people are buying a new outdoor grill for a good time. So based on what you like, there are two main types of gas grills that are compatible with both natural gas and propane oil use. They are freestanding and built-in gas grills.

Freestanding gas grill: Freestanding gas grills come in three different sizes ranging from small, mid-sized, and large grills. Small gas grills hold up to 18 burgers with durable fold-down shelves and no burners. They’re the least expensive gas grills on the market ranging from $100 to $200 only based on its build.

Mid-sized gas grills occupy a larger footprint than small units because some models offer extra features. Such as backlit knobs, burners, LED lights, etc. They can hold up to 28 burgers with higher warranties for as long as 10 years. Mid-sized gas grills cost from $150 to $2500 based on its build, features, and design.

Lastly, large gas grills more than 30 burgers at once. They occupy a larger and more stable cooking area. Plus, when using gas grills, it’s always safe to leave plenty of room at the sides because of the heat accumulation. These feature tougher grates, sliding drawers, side burners, and better storage space. Large gas grills cost from $350 to $3500 based on its features, design, and size.

Built-in gas grills: A built-in gas grill, like the name suggests, is non-portable and needs to be installed in a particular space. If you have an outdoor kitchen, it will be easier to buy a built-in gas grill than a freestanding one. That way you can blend the built-in gas grill with the décor of the kitchen.

Buying a built-in gas grill for the first time can feel challenging. Most units are compatible with natural and propane use. Plus, you can purchase customized built-in gas grills for counters and cabinets for a seamless and well-defined appearance.   

3. Heat Distribution Settings

Most people struggle with hot-spots when using an old gas grill. But you don’t have to go through that! All you have to do when choosing a gas grill is looking for proper heat distribution settings. You need to make sure that there aren’t any cool spots hidden under the grates of the gas grill. (5)

With proper heat distribution, your food cooks faster and evenly. It also allows all patties and hot-dogs to cook at the same rate so nothing burns without your knowing. Believe it or not, with proper heat distribution, you can use a gas grill for baking, roasting, and heating food quickly.

If you’ve already purchased your gas grill, the best way to determine its heat distribution settings is move your hand over the grill and notice for any temperature difference.

Look for insulated and heavy-duty grates as they enhance heat distribution in gas grills. It helps circulate heat evenly and efficiently without losing air. It also helps eliminate heat spots to heighten over time causing extreme cooking temperatures and burnt layers of meat.

A well-insulated and coated grilling surface doesn’t rust or hold moisture and gravy after use. This is one of the best advantages for heat distribution that most consumers overlook when choosing a new gas grill.

Buying a gas grill with better stainless steel construction allows you to maintain balanced cooking temperatures which will also retain heat better than any other.  

4. Considering The BTU Rating

Still lagging behind when it comes to understanding BTU ratings for a gas grill? Generally, people look for the highest BTU rating when choosing a gas grill. But that isn’t the right way to do it.

So if you find something that burns a lot of fuel, that’s nothing that right factor to consider. What you really need to consider is how hot the gas grill gets to cook meat and other types of food. But before we get into the details, let me simply the meaning of BTU rating for you.

BTU rating measures the heating of the grill. It is short for British Thermal Units. In fact, the BTU rating also measures how much fuel it burns. If looked at closely, you can still determine how powerful a gas grill really is with its proper BTU rating.

It’s also important to note that if you purchase the highest BTU ratings gas grill with poor construction, the gas grill still lacks proper stamina to heat the grates. This means the gas grill will release most of its BTUs into the environment rather than use it for cooking.    

The main cooking grate of the gas grill is what the BTU rating measures. Some manufacturers lure you in by mentioning the potential BTU of the gas grill when you lump the burners together. But you need to make sure to check the BTU rating of the cooking grate only since that’s the main heating section of the grill.

You need a gas grill with durable and heavy-weight components to hold a higher BTU rating. A grill with a good ventilation system, metal parts, and thicker grates will be able to hold the heat better than a lightweight unit.

Lastly, look for a suitable BTU rating per square inch. With inefficient gas grill features, a good BTU rating will do you no good either. (6)

5. What Is It Made Of?

Next, you need to ensure the gas grill is made up of high-quality and durable materials for it to last longer. It also needs to assist heating without releasing too many BTUs in the air.

Traditionally, using a stainless steel gas grill can have its drawbacks, so most people prefer using cast iron cooking grates. Let’s learn a bit more about using each for the perfect grilling experience. (7)

Stainless steel: Using stainless steel cooking grates are costlier than cast iron grates. However, they don’t require the kind of maintenance cast iron grates do. It does crack, rust, or chip under pressure, and you only require a standard hard-bristle cleaning brush to clean them.

The disadvantages of using stainless steel is its poor retaining properties. It cannot hold heat long enough to grill effectively. So if you’re using a stainless steel gas grill, it might last long. (8)

Cast iron: There are many different variations of cast iron cooking grates. This includes porcelain-coated cast iron. It’s less expensive, more durable, and extremely efficient to use. Most porcelain-coated cast iron cooking grates are non-stick, leaving perfect grill marks on the meat as a result.

Cast iron grates are heavier than any other, making heat retention much more effective and powerful.

But cast iron grates require thorough cleaning to maintain its quality and performance. If the cast iron grates chip or crack under pressure, it might lead to rusting which isn’t good for your grill. With proper maintenance and cleaning, cast iron grates can last for a very long time.

Another important thing to watch out for when comparing grate material is coating. If your stainless steel grates have paint on them, it is more likely to rust.

Some brands also come with aluminum grates with a stronger durability capacity than stainless steel. But, truth be told, opting for cast iron cooking grates is the best way to go.

6. How Durable Is It?

A lot of factors contribute to a gas grill’s durability. The material, thickness of the grates, stability of the grill’s legs, and the quality of other parts of the grill determine how long it will last. Apart from the basics, taking good care of a gas grill can also contribute to the lifespan of the gas grill. (9)

If there’s plenty of grease or rust buildup on the cooking grates, some pieces of the grates might fall off and remain impaired. Buying a more durable gas grill can eliminate such misgivings in no time.

Investing in higher-end units has its impressive benefits, but that means you’d have to invest an expensive amount. They also come with a longer warranty soreplacing broken parts is cost-free! Compared to higher-end units, mid and low-range models offer shorter warranty and last for only a few years.

The best way to make the most of a gas grill is checking for a promising warranty. If your gas grill is constructed with corrosion-resistant, non-stick, and heavy-gauge materials, you need something as tough to maintain it. These are the kind of factors to maintain your gas grill for you, even in colder weathers.

Checking for a solid warranty is an excellent way to determine the good from the bad. If a gas grill comes with very limited information about its warranty, you can always contact customer support for more information. The way a company meets your personal needs says a lot about its products. That’s a norm most brands follow to create better quality products with durable performance.

7. Determining The Burner Type

There are two primary types of burners that gas grills use to grill effectively.

Infrared heating: Gas grills using infrared technology are more heat-efficient than any other. It’s the most popular grilling technology for outdoor use. It’s also a popular choice for budget-friendly shoppers who don’t want to compromise of heat retention.

With infrared burners, the grill heats up more quickly, cooks faster, and cooks evenly. It helps the BTUs reach higher temperatures without wasting energy. The most interesting quality about infrared burners is that they create higher temperatures for cooking than conventional burners. This boosts the heating process faster than normal grills.

Infrared burners are also famous for leaving behind grill marks or caramelization marks on the surface of meats. And who doesn’t like that?

However, infrared burners might be too powerful for cooking weak-fibers such as fish or vegetables. Because of the high intensity of heat, grilling them for too long can break down the pieces and even burn them. (10)

Conventional heating: Conventional heating is a conventional way of grilling different food items. It heats the grilling grates, the food, and the air around it. When using conventional burners, it’s always safe to place the gas grill in an open space to let the hot air out.

They’re more affordable than infrared burners and a practical alternative for occasional grillers. If you want to invest in something basic and valuable, buying conventional burners is the right way to go.

However, they’re more as energy-efficient and powerful as infrared burners. Plus, they dry out certain types of meat in lesser time. It is also the slowest form of grilling. This makes it completely different from infrared burners that cook faster and more efficiently than any other grill.

On an ending note, there are certain health concerns associated with both types of burners. To maintain healthy cooking conditions, using a thermos-device to determine the right temperature for browning and roasting is also very important. On top of that, you should know how to replace a gas grill burner in case of an emergency.

8. Considering Costs

As with gas grills, you definitely get what you pay for. The materials, cooking grates, and extra features determine the total price of the unit. So the more you pay for a gas grill, the better quality parts you get. Although some customized gas grills are cheaper than full-sized ones, but not everyone has an outdoor kitchen, to begin with.

If you buy from local shops close to you, a decent quality gas grill will cost you not more than $300. Even though there are hundreds of gas grills that go above and beyond the $500 range, investing in a unit that’s just right for you is more important.

Small-sized gas grills fall between the $100 to $1500 range. You will find small-sized gas grills with stainless steel grates, cast iron parts, plenty of heating space, and steel carts for extra storage.

Medium-sized gas grills fall between the $250 to $2500 range. You will find them with extra burners, backlit knobs, extra storage space, and LED lights.

Lastly, large grills cost not less than $1000 up to $3000. They offer longer warranties, durable parts, porcelain-coated cooking grates, and sliding drawers for extra storage.

The size of your gas grill is a major price determinant. It has the ability to reduce costs based on convenience and raise the stakes based on your personal preference. The upfront cost of any gas grill also depends on the kind of fuel you use for it. This includes installation and maintenance of a gas grill.

So buying a more expensive gas grill that will last longer is much better than buying a short-lived one that will die after a few years, isn’t it?

9. Is It Safe?

Grilling, in any form, is not to be taken lightly. It comes with a few health risks if you’re not careful. Excessive heat exposure and release can cause extreme levels of carbon monoxide in the air. Which causes carbon monoxide poisoningamong many other things. (11)

There are ways to ensure your gas grill is safe to use. One of them is considering only high-quality and tested materials that make up the gas grill. If you have proof of the certified grill’s safety, then using one that’ll last for years is ideal.

That said, the first thing you want to do to ensure the grill’s safety factor is making sure it’s stable. Gently rock the grill back and forth to make sure the legs don’t bend or crack under pressure. You don’t want to use a grill that might topple over unexpectedly.

There’s always a weight capacity of a gas grill. You can check it on the manufacturer’s instructions of the gas grill. It provides plenty of safety instructions on how to use and maintain a gas grill for years.

What you can do to keep your gas grill away from harm is keep it at a safe distance from walls and appliances. A high-quality and heavy-gauge gas grill is less likely to get affected by big flare ups during grilling. But if the gas grill is lightweight, it might tip over or rust easily.

Having said that, preventing gas leaks and big flare ups is something only a professional can handle. The least you could do is buy a gas grill with corrosion-resistant and thicker material strength. (12,13)

10. Picking A Thermometer

It’s important to use a thermometer for grilling, whether it comes with the unit or you have to purchase it separately. Without a thermometer, there’s plenty of room to make mistakes that might cost you a whole batch altogether.

Using a thermometer takes all the guesswork out of grilling different kinds of meat. If your gas grill comes with a thermometer, it means you can cook juicier and tender cuts of meat efficiently.

The newest generation of gas grills come with intelligent thermometer features via Bluetooth or digital control. So you can monitor your food from start to finish, even while you’re distracted. These thermometers display real-time temperatures to determine the doneness of the meat.

Back in the days, traditional methods of knowing when the meat is done is using the finger and poke test. But these methods are way unreliable now that thermometers are here. That said, there is an ideal cooking temperature for all kinds of meat. So relying on a thermometer is essential. (14)

There are certain factors you need to keep in mind when using a gas grill thermometer. For example, a hamburger takes less time to cook than a turkey leg. And when you’re grilling fish, it’s a whole different world. Some portions of fish are much thicker than the remaining part, so using a thermometer to fit the right temperature is important.

While barbecuing chicken, different temperatures determine the browning and caramelization of the meat. This is because all gas grills come with minor cold and hold spots that’s hard to beat down unless you have a thermometer.

11. Does It Have A Side Burner?

A side burner is something you use when you want to heat up different sauces or side-dishes along with the grilled food. It’s good to use a gas grill with a side burner as it adds versatility to the setup.

Most often, small-sized units don’t have sufficient space for a side burner, so buying one separately is a good option for budget-minded buyers. But mid-sized and large units offer plenty of burner space.

You can heat up a pot of corn, beans, or make a side salad while grilling the meat. It’s that simple and quick. If you want a bigger cooking area outdoors, using a side burner is a safer alternative. Side burners come in a variety of types including infrared burners, seared burners, etc.

Choosing any one is clearly a matter of personal preference and convenience. Most side burners are made up of stainless steel or high-quality brass. This makes them easier to clean and maintain alongside grilling grates.

So wouldn’t you like to have both your grilling meat and salad within hand’s reach the next time you choose to grill outdoors? I think you do!  

12. Looking For Extra Features

If using extra features is an important factor for you, you might want to pay close attention to some of these additional features most modern gas grills have to offer.

Rotating BBQ rotisserie: Some high-end gas grills come with a rotating BBQ rotisserie that lets you roast different types of meat easily. A rotisserie is made up of a metal rod that goes through the food, secured with metal claws, for turning the food over heat for slow, but even cooking.

Electric igniters: Igniters, usually electric, make it easy for handling high temperatures. Only a few gas grills feature igniters for better control.

LED controls: Advanced gas grills feature LED light settings for better night-time control and display. Some grills light up the grilling surface with safe LED lights, while illuminating other grill buttons and knobs.

Fuel gauge: A fuel gauge lets you know when propane is about to run out. So you’re informed well in advanced when you have to refill the tank to prevent any sort of delay in grilling.

Multiple cooking surfaces: If you want multiple cooking surfaces, buying a more expensive grill will do the trick. It helps when you want a side burner, rotisserie, and a smoker box in your gas grill.

Pullout compartment: A pullout compartment is good for people using propane as their fuel type. Having a separate, but built-in pullout tank tray in the gas grill saves both space and effort. Connect the tank to your fuel gauge and you know when to refill it, all the time.

Dual-fuel valves: Some modern gas grills feature both natural gas and propane conversion kits. You can convert propane into natural gas using the conversion kit the gas grill provides you with. It costs around $100 more than the upfront cost of the gas grill.



Nearly everyone using gas grills understand what goes behind its marvel. A gas grill is literally useless if it lacks durable components and a heavy-gauge grilling surface. Gas grills with better warranty last longer than most. And when choosing a gas grill, you need to trust in a brand that stands behind its products in case of damage or replacement.

Before you buy a gas grill of your choice, you’ll want to understand the basic features and the importance of one. That’s when this guide on how to choose a gas grill comes in handy. You can print it out and take it with you when you’re searching for a good brand to trust.

Based on meticulous research, I’ve compiled a thorough list of all significant factors to consider. They speak about the durability, ease of use, functionality, and versatility of each gas grill. It’s more climate-friendly and efficient than charcoal grills, according to science. So next time you find yourself stuck, you can always fall back on this guide to clear your confusion. (15,16)

There are many famous gas grill brands that offer units in a wide range of options and features. The last thing to dwell over is whether the gas grill is certified for safe operation or not. You should be able to operate your gas grill, in open space and close to children, without any gas leak or flare up.  

The best way to determine this is request for a professional setup in your backyard. That way, the professionals lists down all the important instructions on how to use and maintain a gas grill. You will also find a handy manual instructions guide on the box the grill comes in to help you navigate through the process.

Unless you opt for a customized gas grill, which is more expensive to use, using a standard gas grill is safe and efficient to use. Like any other kitchen appliance, such as an oven or gas stove, a gas grill is a valuable investment.

Posted in Uncategorized | Comments Off on How to Choose a Grill, According to Science – 12 Factors to Consider

Casting Call

I’m following up on a previous message because we now have a location for the Houston casting call.  Details are below. The MasterChef casting team is seeking the region’s best HOME COOKS and we would love to have your help in spreading the word. Please feel free to print out our flyer and post on your bulletin boards and/or share on your social media pages so that anyone who might be interested in auditioning is aware of the opportunity!  Or, perhaps you already know the perfect person to refer to the application link below!  After you have taken a look at the details and talked to everyone in your group, please let me know who acheter du cialis en ligne would like to give it a go! 

Casting Call Details:

When: Saturday, October 21st, 2017

Time: 10am – 6pm 

Location: The Art Institute of Houston ~ 4140 Southwest Freeway ~ Houston, TX 77027

How: For more information and to pre-register, visit

Are you a Construction Worker, a Football Coach, a School Teacher, etc. by day & an AWESOME home cook by night?!   If so, we want to meet with you!  For the best audition prep tips, please be sure to check out:
Posted in Uncategorized | Comments Off on Casting Call

New Trends in Super Cookers

BBQSuperStars has always tried to be honest about cookers and its time to let the truth out.

Super Cookers – Myron Mixon has got nothing but Super Cookers.

Ole Hickory Pits are all Super Cookers

CookShack is all Super Cookers

That is about it.  Myron Mixon Smokers will cook a brisket in 4 hours. So will Cookshack and Ole Hickory Pits.

You may say, ” My offset will cook a brisket in 4 hours also if I cook at 375F”  Working your ass off and its still not right.  The offset barrel cookers have become a fire hazard.  Why?  They fill up with grease and sludge underneath the mid section plate and eventually catch on fire.  Ask Franklin BBQ, Famous Dave, The Shed and a host of others.

Big time cooking with gas is a hazard.  There are BBQ Companies around the nation who viagra pas cher are having Propane Tank explosions that are destroying vending trailers and property, fires.  Long Term BBQ Cooking is dirty.  Grease is released and will build up.  I would never buy an offset tank cooker again I don’t care who is making it.  

Ole Hickory is propane with wood assist, I’m on the fence with them.  But there chambers clean easy.  

Offsets have degraded material in the bottom that has to be the most carcinogenic of any BBQ material on the planet.  So what is the answer? Super Cooker.

Super Cookers are a new breed of engineered cookers that cook better than any oven in any house.  Who would have ever thought you could cook a 20 pound brisket in 4 hours rest it for 1 hour and cut up the best there is when Barrel Offsets are looking at 12 hours.  Arby’s commercial, brisket slow smoked for 14 hours.

Fire, contamination, and long cook times are the efforts of the old style cookers. Speed efficiency are the way of The New Super Cookers.

Cookshack and Ole Hickory have been there for a couple decades, Myron Mixon and his engineering team are breaking new ground on propane less smokers that cook Brisket in 4 hours with wood only.  Its about the seal, insulation and flow of smoke and heat.  

If you buy anything except these three companies your asking for trouble.  The barrel cooker is dead.  The tank cooker is for novice who cook twice a year.  

I’ve never seen performance like the 3 companies I’m naming here.  If you cook all the time. The Super Cookers is the way to go.  They cost but it makes cooking BBQ a pleasure and not as big a health risk.

I’m not getting paid to say this, its just the truth.


Darryl Mast



Cookshack is the only company that has conquered the factory application like no other. Cookshack is building in fire safety measures like no other.  The thing that puts Cookshack over the top is it keeps meat moist longer during the cooking process and in a holding pattern.

Cookshack cookers are made to run 24 hours a day.  All there models bar none are made to run 24 hours a day. If I was building a vending trailer, Cookshack #1, Myron Mixon #2 and Old Hickory #3.  Cookshack and Myron Mixon Smokers are a toss up.

Posted in Uncategorized | Comments Off on New Trends in Super Cookers

Apex Specialty Vehicles

Apex makes the best trailers in the industry.  If your a top notch vendor/catering company do not go to another trailer company.  Its a mistake.

Apex Specialty Vehicles

Flooring – Apex has discovered a new composite material that will no soak any water up period.  That means the floor never falls out.

Flow of work – Tired because no one can decide what there job is.  No problem! Apex can create a flow of work that will let you get an assembly line going.  That means higher profits at the event and a little more energy when you get home.

Get a trailer that lasts.  Apex builds its own trailers now and will produce a product that will last.

Good cookers.  Mix an Apex trailer with a Myron Mixon Smoker or a Cookshack and smoke the competition.  Myron Mixon Smokers are made to last and use wood.  Cookshack has safety features that will help you avoid a fire.  Get a Myron Mixon for you competitions and a Cookshack for your big cooks for large groups.




Posted in Uncategorized | Comments Off on Apex Specialty Vehicles

Grilling on Himalayan Salt


Posted in Uncategorized | Comments Off on Grilling on Himalayan Salt

Varied Nutritional Values of Beef You May Not Know

Varied Nutritional Values of Beef You May Not Know


As an indispensable diet for those who want to diet or who are athletic, beef improves health, prevents disease and promotes the formation of new proteins. In addition, it also actively supports the recovery of the body after the hard training sessions.

Beef has many nutritional values that many people may not know. Let’s check it out what they are.

Varied Nutritional Value of Beef

In 100 grams of beef, there are 28 grams of protein along with lots of vitamins B12, B6, carnitine, potassium, zinc, magnesium, iron. At the same time, that volume of meat will provide 280 kcal energy, twice as much as fish and other meat.

  • Certainly, protein is the main ingredient in all types of meat, not just beef. Of which, in beef, this content accounted for nearly 30%. In particular, the protein is important for the body, the role of growth and maintenance of the body.

In a healthy lifestyle, frequent consumption of beef, or high-quality protein sources, can help maintain muscle mass, reducing the risk of Sarcopenia – Is a serious health problem in the elderly,

  • The special of beef protein is that it contains a lot of amino acids, nitro acids, which help turn the protein of the food into organic sugar to provide for daily activities. In addition, beef also contains linoleic and palmitoleic acid that help prevent cancer and other germs.

With the same amount of beef but each process brings very different nutrients and energy. The best dish is steak because, with this processing, it will help the minerals in beef to achieve maximum efficiency.


  • The fat content of beef is very low (about 5-10%). Beef contains a varying amount of fat (mainly saturated and monounsaturated), contributing significantly to energy storage. In addition to adding flavor, fat increases the caloric content of meat significantly. The amount of fat in beef depends on age, breed, sex, and food.
  • Beef also contains carbohydrates, which help to reduce traumas such as weightlifting and other competitive sports. In addition, carbohydrates can inhibit fast oxidation, which protects muscle tissue.
  • Beef contains a lot of minerals like protein, potassium, which are indispensable in the diet. Low potassium levels inhibit protein synthesis as well as growth hormone production, which will affect muscle growth.
  • Magnesium and zinc contribute to protein synthesis and antioxidants to promote muscle growth. The salts of glutamic acid and vitamin B6 and zinc interact together to boost the immune system and, more importantly, can increase the efficiency of insulin metabolism.
  • Beef is high in carnosine, which can reduce fatigue and improve performance during exercise.
  • Beef contains vitamin B12. Vitamin B12 is essential for cells, especially red blood cells carrying oxygen to the muscle tissue. Vitamin B12 promotes the amino acid to metabolize, thus providing the body with the energy needed for high-intensity activities.
  • Hemoglobin is an important constituent in the blood. This substance is synthesized in the blood by iron. If the body is iron deficient, the amount of hemoglobin decreases. Normally red meats have a lot of iron, in which beef is a good example. Experts have researched and concluded that eating beef is very good for blood, which helps prevent anemia.

For this reason, meat during meals can increase the absorption of iron from other diet components. In addition, according to one study, when you eat beef, anti-anemia is more effective than taking iron.

How to Choose The Best Beef

Perfect beef is not dark red, and tallow must be yellow and hard. Choose to buy small, soft beef tenderloins, do not buy large and hard meat. Finally, when you touch the beef, if it’s not sticky and has no smell, that meat is good.

Cow meat is usually more delicious than bull meat. To get the best beef, you have to see that the meat is fresh and red, with small white veins and bright yellow fat.

If the beef color is pale blue, and there are white spots among the meat fibers, it means the cattle are sick.

If the meat smells bad, you should not buy it. Or if the beef has signs like dark color, dark yellow fat, yellow bone, the elasticity of meat is poor, or the surface of meat is viscous, you should be careful not to choose the rotten meat.

Simple Steak Recipe

1.   Ingredients

  • – 400 grams of steak
  • – 1 teaspoon of garlic juice, 1-2 teaspoons of ginger juice
  • – Spices: cooking oil, salt, pepper, soy sauce, rice vinegar.

2.   Steps

  • – First, wash the beef and cut into 4 equal pieces. Then, remove the beef tendon, using tools to smash the beef. This way is for when you marinate and cook, the beef will ripen quicker and taste better.
  • – Marinate the beef with 1 teaspoon of garlic juice + 1 teaspoon of ginger juice + 1/2 teaspoon of soy sauce + 1 teaspoon of pepper. Mix well and let sit about 30 minutes.
  • – Place a pan on the stove, add the oil with over high heat. During the cooking process, you should not flip the meat too much, with each side you will cook for about 3-5 minutes to get the perfect steak.
  • – For the better taste, add a little butter and herb like rosemary, thyme, sage, … when cooking to make the dish has a rich flavor.
  • – After removing it from the pan, let it sit for about 5 minutes to get the juicy and tender steak. This is the secret of cooking chefs in the world.
  • – And done! Now, you can serve your steak and enjoy it with side dishes such as salad, fried potatoes, … to add more flavor to the meal.


In short, beef is one of the most common types of nutrient content. It is especially rich in high-quality protein, vitamins, and minerals. For this reason, it can improve muscle growth and maintenance as well as exercise performance. As an abundant source of iron, it can also reduce the risk of anemia. If you know how to combine beef with other foods properly and make a nutritional diet, you’ll have a healthy body for sure.


Kevin Richard


Kevin Richard is the founder of Richard’s Pantry. He spend plenty of time in the kitchen every day because he love cooking healthy and delicious foods for my family and friends. Cooking gives him a chance to be creative and fun. It’s also one of the most meaningful ways to express my love and take care of my little family.


Posted in Uncategorized | Comments Off on Varied Nutritional Values of Beef You May Not Know