Barbeque Reviews

Overall Rating (out of 5):



Our goal is to provide you with the best analysis of all information available for you to make your best choice

great tasting,flavorful, low fat, healthy, variety

Product Pros:

• great food
• easy to make
• quick meal

Product Cons:

• you might eat too much
• charcoal or gas

Barbequing is fast, fun and easy also so of the best food you'll ever taste

Find out more now 

How To Grill Vegatables

This quick how-to guide on grilling vegetables gives preparation and grilling time instructions to make delicous, healthy meals in 20 minutes or less. VEGETABLE HOW TO PREPARE GRILLING TIME

Artichokes Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. 15–20 minutes per side, or until base is tender.

Asparagus Roll spears in olive oil and sprinkle with salt and pepper. 5–10 minutes; turn every few minutes until tender.

Corn Leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. 10–20 minutes; turn several times.

Eggplant Cut in half lengthwise or into circles about 1/4 inch thick. Brush with olive oil. 4–5 minutes per side.

Fennel Remove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.) 5–6 minutes per side.

Leeks Cut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.) 4–6 minutes per side.

Mushrooms Use large caps, such as Portobello. Brush with olive oil and slice after grilling. 8–10 minutes per side.

Onions Cut into 1/2-inch slices. Brush with olive oil and sprinkle with salt. 8–10 minutes per side.

Peppers Cut bell peppers in half lengthwise, remove seeds, and brush with olive oil. 6–10 minutes skin side down, then 3–4 minutes on the other side.

Summer Squash/Zucchini Cut into thirds or halves. Brush with olive oil and sprinkle with salt. 5–8 minutes per side.

charcoal or gas grilling, which is healthy?

Which way of grilling is best for my health, charcoal or gas? I would have to say gas grilling is best, unless you use all natural charcoal…otherwise the chemical in charcoal briquettes is a deal killer.

Are you grilling it or killing it? Here is the low down, Food may develop carcinogenic compounds when it becomes charred. The American Institute for Cancer Research says it very plain, ‘Cancer researchers have found that grilling … causes ‘muscle meats’ (red meat, poultry and fish) to produce cancer compounds.’ These compounds, called HCAs, have been shown to cause tumors in animals and increase the possible risk of breast, colon, stomach and prostate cancer in humans’.

Another cancer-causing substance forms when fat from meat, poultry or fish drips onto hot coals or wood and then, via smoke and flare-ups, is deposited onto the food above. These carcinogens are called PAHs or polycyclic aromatic hydrocarbons. So I would say how you grill is actually more important than what you grill with.

Ways you can reduce your risk:

Marinade meat, this has been shown to significantly reduce the amount of carcinogens – in some cases by over 90%. Easy & yummy…marinade all meats before grilling. There is some evidence to show that the acidic ingredients in marinades, like vinegar and citrus juices, acts a barrier. The recommendation is about 110ml/4fl oz marinade for every 450g/1lb food. You should turn the food in the marinade from time to time so that all surfaces will be in contact with the liquid.

Trim fat off meat and get the barbecue to the right temperature to avoid dripping fat and flare-ups. Take the skin off chicken and avoid high-fat meats like ribs and sausages.

Remove all charred or burned bits before eating.

If you can’t give up your charcoal briquettes, then try these all natural ones. I bet they would make food taste amazing & let’s be real, nothing taste as good as grilling with briquettes!

Which produces better tasting food? Charcoal or gas?

Which produces better tasting food? Charcoal or gas? By Derrick Riches, Question: Which produces better tasting food? Charcoal or gas?

Which produces better tasting food? Charcoal or gas? This seems to be an age old question and to be honest there might not be a definitive answer. There is however from strong evidence to point you in the right direction.

Answer: Though a few people might debate it, charcoal produces better tasting grilled foods most the time. Not to say that some things taste worse, just some things don't taste any different. "Good Housekeeping" magazine did a blind taste test and found that people could not tell the difference between hamburgers or skinless chicken breasts cooked over gas or charcoal. However people could tell the difference with a steak. Their conclusion was that the longer you grilled something the more the flavor of the fire gets into the food. The mechanism involved here is the smoke. Charcoal, even though it is just smoldering, produces smoke..

Gas grills use a nice clean fuel that doesn't really produce smoke. Manufacturers will tell you that their patented vaporization barriers produce smoke from dripping grease, but do you really want the flavor of burning grease in your food? To be honest it doesn't do a lot for the flavor of the things you grill. The kind of smoke that improves the flavor of food is the kind you get from smoke.

You can add smoker chips in a box to produce smoke but to pass that flavor to the food you need to bath it in smoke. Since charcoal produces some smoke and heat the too are mixed together. As the food absorbs the heat it also takes in the flavor of the smoke. So if you really like the flavor of foods, particularly things like a good steak, cooked over an open flame then you want to use charcoal.

However you also need to make sure that the smoke you are getting from the charcoal is good smoke. Commercial charcoals with special additives for easy lighting and cheap charcoal made from a little sawdust and a lot of glue doesn't exactly have the best flavor producing smoke. You want to use a good charcoal or mix your charcoal with chunks of good hardwood or you can buy lump charcoal that is actually make from really pieces of wood and not just sawdust. You should also always keep a good clean grill. Build-ups of ashes, burned up grease and other stuff will make the smoke produced leave a strange flavor on foods. So in this light if you are going to use cheap self-lighting charcoal in a dirty, rusted grill then I'd suggest going with gas. If however you are serious about the flavor of grilled foods and are willing to put the effort into the process then a good charcoal grill might just be what you need.

The Ultimate Barbecued Chicken

Recipe courtesy Tyler Florence Total Time: 3 hr 20 min Prep 15 min Inactive 2 hr 0 min Cook 1 hr 5 min Yield: 6 servings Level: Intermediate Grilling Central Backyard Barbecue Cookout Sides More Ingredients Brine: 2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 garlic cloves, smashed with the side of a large knife 4 sprigs fresh thyme 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each The Ultimate Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika if available Freshly ground black pepper

Directions For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Barbeque Sauce for Chicken

Barbeque Ribs

It's That Time Of Year Again

Hello Everyone, Welcome to my blog about one of my favorite subjects barbeque I truly love food but also get a kick out of trying new things and seeing how the dishes are prepared.