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Seasoning Your New Grill

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

Summer LivingNo Master of the Grill would dare call him or her self such without having an impressive variety of tools . There’s certainly no shortage of variety!
The truth here is: you don’t really have to put a lot of money into it, but there are a few that are simply, absolutely necessary for safety’s sake. Anything listed here as long-handled is pretty much a must-have. That is, unless you don’t mind singed eyebrows.

Long Handled Utensils

This includes at least…
* Two spatulas
* Two set s o f tongs ,
* Two long handled forks , and
* A long handled spoon ( for moistening me t o r pouring sauces over meat ) .
Why two? One for raw meat and one for cooked meat; to prevent cross-contamination.

Oven Mitts
‘Long Sleeved’ oven mitts are definitely needed
…and the thicker they are, the better!
Get high-quality mitts that will truly protect your hands and lower arms from the heat and fire.

Long Handled Hooks
These are used to open the lid of the grill or, to adjust the racks/grates when the grill is hot.              Absolutely essential safety tools!

Long Handled Brush
This is used for brushing meat & vegetables with sauce or oil. If you brush raw meat with the brush, you will need an extra brush for brushing cooked meat.

Basting Mop
This is much like a brush, but the end is made of cloth. Again, if you use it on raw meat, you will need two basting mops.

Skewers
These are needed for vegetables and kabobs, and come in a wide variety of sizes. You should get a good selection, with at least ten of each size.
You have your choice of metal, wooden, or bamboo skewers. Just remember to soak the latter two for about 30 minutes prior to grilling so that they won’t burn.

Aprons
All serious Grill Masters need at least one apron with their name on it; or one with your Grilling Hero’s name and logo. And don’t forget the matching chef’s hat.

Grilling Basket
These are used for small vegetables or pieces of meat that are likely to fall through the grate during cooking. This takes the place of chicken wire or metal type mesh.

Grill Press
These are used to hold meat closer to the grill and to help keep heat in.
These should be made of cast iron.

Grill Covers
Although this may not seem like an essential, if your grill is subject to weather, you will definitely want a cover for it. Keeping the grill covered when it isn’t in use will extend its life.

Injectors
These are basically large (or small) injectors for injecting juices back into the meat as it is being cooked. Get several, and remember to not touch cooked meat with anything that has touched raw meat and not been washed thoroughly.

Chicken Sitters
These are used for barbequing whole chickens. The chicken essentially ‘sits’ on the metal holder to keep it from sitting directly on the grate, and for more even smoking.

Cutting Board
Most kitchens are already equipped with a cutting board, but some barbeque masters like their own cutting board, close to the pit. They will also want a set of professional knives to go along with the cutting board.

Smoker Box
These are mostly used on gas grills, but can be used on charcoal grills as well. They are essentially boxes that are filled with wood chips and placed on the grill, for the purpose of smoking the food.

Rotisseries
This is different from a chicken stand. Rotisseries are easy to turn, so that the chicken can be cooked evenly on all sides.

Rib Racks
If you plan to cook ribs often, you will find that while these aren’t necessary, they definitely make the job much easier – especially when those ribs are getting so tender that they are falling apart!

Meat Markers
These are metal markers that are marked with words such as ‘rare’, ‘medium’, and ‘well-done’ among others, so that you can determine which meats are which when they are done.

Grill Toppers
These are similar to grill baskets, but they are open. These also take the place of chicken wire or metal type mesh.

Grill Lifters
while hooks can be used to move hot grates around, grill lifters were specifically designed for this purpose, offering greater control – but they do cost more than the hooks.

Chili Grill
These handy little devices hold chili peppers so they can be cooked on the grill without falling through the grates.

Meat Tenderizers
This doesn’t refer to spices that are called meat tenderizers. This refers to devices called meat tenderizers. Most kitchens are equipped with these – but some barbeque masters like to have their own…they not only want to master the fire, they also want to lord it over the meat!

Griddles
These are similar to grill toppers, but work more like a pan than a basket. This makes it easy to cook anything you want to cook on the grill, without worrying about anything falling through.

Smoke Glasses
These glasses are actually considered an essential by many. When you open the top of the barbeque, you get inundated with smoke and come away with tears running down your face. These special glasses prevent that.

Sauce Pots
These are used for heating sauces on the barbeque. They are made to withstand fire and heat, more so than the ones that you would use in your kitchen.

Popcorn Poppers
Have you ever had popcorn popped on the barbeque? If not, you are really missing something great! These are excellent to have on camping trips.

Long Handled Seasoning Shakers
These aren’t essential if you season the meat before cooking – but if you season the meat during cooking, you definitely want at least two of these.

Grill Wipes
These are heavy duty disposable wipes that are designed specifically for cleaning grills. They aren’t essential, but they sure make the job easier.

Hot Dog Rotisseries
These aren’t necessary, but they make cooking hot dogs and sausages a great deal easier.

Gas Grill or Charcoal?

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011
    grilling with charcoal Easy answer: Charcoal

You’ll never get that distinctly oh-so-wonderful flavor that the Grill was invented for in the first place by using a Gas Grill. Another advantage of the Charcoal Grill is that you can enhance the flavor by adding wood chips.

The ideal set-up is the combination Griller-Smoker. If your wallet or purse can swing it, you’ll never be sorry!

This is an investment in your future. Your entire reputation: as the only Cook on the block worth his or her weight in Prime Angus Beef, is on the line here. Buy the best Grill you can: one that is high-quality, sturdy, and with stout cast iron slabs that will stand the test of time; none of that flimsy throwaway stuff from the Dollar store.

Meat Selection & Cooking Technique

by Fred
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Published on: August 12, 2011

bbqObviously, you want to start with the highest quality meats available. Selecting top-grade cuts of meat is an art form in and of itself.

Ground Beef
Choose the lean mix, around 93/7 (93% lean and 7% fat). Greasy burgers will cause your grill to “flame up” and burn the burgers. Plus, even though you’ve made large-diameter patties, fatty ground beef will shrink considerably leaving you with something that resembles more of a big meatball than a nice, bun-sized burger.

Beef Steaks, Roasts, and Briskets
Choose reasonably lean, yet well-marbled cuts. Too little fat, and the meat will wind up dry and tough. Avoid cuts with excessive fat around the perimeter of the cut. It’s just waste that will have to be trimmed off before cooking.
You want the included fat distributed evenly throughout the meat (marbled). This will give you juicy and tender masterpieces to place before your guests.

Chicken and Turkey
Most people think that grilling poultry is easy, that is until they try it. The fact is though; it’s one of the most difficult meats to serve up with good results. Unlike beef, poultry has to be “romanced” to come out just right.

    To be safe and prevent illness, you must cook it long enough to reach an internal temperature of 165° – 170° at the core. Yet, if cooked for too long it will be dry, burnt on the outside and pretty much tasteless.

Low and slow is the rule of thumb for great-tasting chicken or turkey every time.

Handling, Cooking, and Storing Food Safely

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

bbq meatRemember, you can’t always see, smell, or taste the harmful bacteria that’s responsible for food poisoning and other food related illnesses. Follow these essential steps for proper food handling, cooking, and storage to prevent illness.

Basics

    * Cleanliness – Wash hands and surfaces often.
    * Keep Foods Separate – Don’t cross-contaminate.
    * Cooking – Cook to proper temperatures.
    * Storage – Refrigerate promptly.

Shopping

    * Purchase refrigerated or frozen items after selecting your non-perishables.
    * Never choose meat or poultry in packaging that is torn or leaking.
    * Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.

Storage

    * Always refrigerate perishable food within 2 hours
    (1 hour when the temperature is above 90° F)
    * Check the temperature of your refrigerator and freezer with an appliance thermometer.
    * The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
    * Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days.
    * Other beef, veal, lamb, or pork, should be cooked within 3 to 5 days.
    * Perishable food such as meat and poultry should be wrapped securely to maintain
    quality and to prevent meat juices from getting onto other food.
    * To maintain quality when freezing meat and poultry in its original package, wrap the
    package again with foil or plastic wrap that is recommended for the freezer.
    * In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months.
    * Lowacid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years provided that the can remains in good condition and has been stored in a cool, clean, and dry place.
    * Discard cans that are dented, leaking, bulging, or rusted.

Preparation

    * Always wash hands with warm water and soap for 20 seconds before and after handling food.
    * Don’t cross-contaminate: Keep raw meat, poultry, fish, and their juices away from other food.
    * After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
    * Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 Tbsp. of unscented, liquid chlorine bleach in 1 gallon of water.
    * Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

    * Refrigerator: The refrigerator is the ideal method as it allows for slow, safe thawing.
    * Make sure thawing meat and poultry juices do not drip onto other food.
    * Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold
    tap water. Change the water every 30 minutes.
    * Cook immediately after thawing.
    * Microwave Thawing: Cook meat and poultry immediately after microwave thawing.

Cooking

    * Beef, veal, and lamb steaks, roasts, and chops: Internal temperature of 145 °F.
    * All cuts of pork must be cooked to reach an internal temperature of 160 °F.
    * Ground beef, veal and lamb to 160 °F.
    * All poultry should reach a safe minimum internal temperature of 165 °F.

Serving

    * Hot food should be held at 140 °F or warmer.
    * Cold food should be held at 40 °F or colder.
    * When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
    * Keep food cold by nesting dishes in bowls of ice or use small serving dishes in bowls of ice or, use small serving trays and replace them often.
    * Perishable food should not be left out more than 2 hours at room temperature. (No longer than1 hour when the temperature is above 90 °F)

Leftovers

    * Discard any food left out at room temperature for more than 2 hours
    (1 hour if the temperature was above 90 °F)
    * Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
    * Use cooked leftovers within 4 days.

Re-freezing

    * Meat and poultry defrosted in the refrigerator may be re-frozen before or after cooking.
    * If thawed by other methods, cook before refreezing.

Broilmaster Gas Grills

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

Barbequing has been around as long as the caveman have. The first people in the world quickly realized that food tasted good after being cooked on an open fire. In recent history, barbequing has become a family tradition. While the majority of families in the United States own a grill, only a few view grilling as a sport or hobby, rather then just another way to cook.

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a none stick feature.

Grilling can be a fun or serious hobby depending on the person at hand. There is a certain level or patience and practice needed if you are wanting to achieve a higher level of grilling. For those that are especially interested in the sport of grilling, owning a Broilmaster gas grill may have certain benefits that other grills cannot provide.

It is up to you as the shopper to become the most focused of buyers to try and resolve the discrepancies between various brands traits, and even within the Broilmaster array of products, allowing even for certain customizations to be utilized.

There are many different kinds of grills within the multitude of options and features that you can get your grill to be able to handle many situations of immediate importance, and sometimes it can be overwhelming to wade through all of these options to the final product that will revise your take on one of the most unique ways to prepare food, you shouldn’t need to be the master of making meals even though that does help you adapt to any new grilling experiences. Making you accustomed to the particular state of grilling food.

One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself on creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU’s of cooking power, and has a cooking surface area of over 695 square inches.

Cutting Boards and Food Safety

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Cleaning Cutting Boards

To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

Replace Worn Cutting Boards

All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded and replaced.

Eliminate Outdoor Cooking Mistakes

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

Cooks Grilling OutdoorAs humans, we all make mistakes. It is human nature to do so, and cannot be prevented each and every time. When it comes to barbequing, this rule is no different. We often make mistakes that we do not even realize until we taste our food, or something potentially dangerous happens.

Some mistakes just mean that the food you cook is not going to taste very good, while others could potentially mean a trip to the hospital, or a visit from your claims representative on your home insurance policy. No matter the severity of the mistake, you should do your best to try to avoid them whenever possible.

Cooking Mistakes

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill.  Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

Dangerous Mistakes

Never, under any circumstance, should you leave a grill alone when it is in use. Grilling does have fire involved, and accidents can happen. Fire spreads quickly, so being aware of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire department.

Never place a hot grill against a wall, even if the fire is already completely out. A hot grill can heat up an exterior wall to the point of combustion. Also, do not put the grill cover back on until you are sure that the grill is completely cool.

You grill should be cleaned after each and every use, no exceptions. While no one likes cleaning the grill, it is essential for the life and safety of your grill. If you allow your grill to sit dirty, not only are you causing a potential fire and health hazard, but you are ultimately making it harder on yourself when it does come time to clean your grill.

Make sure that your grill is completely cold before cleaning it. Spraying oil and cleaning agents on a hot surface could cause it to ignite. Be careful, because the grill may seem cool, but may still be hot in certain areas. You do not want to sustain a burn.

Using a Charcoal Grill

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

So you have decided that you want to start barbequing. What more, you have done your research and decided that a charcoal grill is the right type of grill for you. So now you have to pick out the charcoal grill that suits you best.

One of the first things to consider when purchasing your first charcoal grill is what you will be using it for. If you plan on traveling and using your charcoal grill, you will want something small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. Smaller grills that are easy to transport usually cost under 20 dollars, so you may want to consider purchasing a separate grill for smaller occasions.

Safety should also be a major concern when you are picking out your first charcoal grill. Since you grill will contain hot coals, the number one concern should be whether or not your grill is sturdy. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it send hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or becomes to hot, these safety features will prevent potentially dangerous fires.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid.  Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill.  You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dish-washing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

Gas Barbeque Grills

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

The act of Barbequing or Grilling has been around as long as humans. Cavemen quickly realized that food tasted good after it was cooked over an open fire. Barbequing has become a standard American tradition for families. The reasons as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but it also gives a family a reason to gather outdoors. Today, over 90% of families in the united states hold or attend barbeque at least once a year. About 70% of all of the barbeques are held on a gas grill.

Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hits the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface. This makes the gas grill one of the easiest, and fastest grills to use.

Gas grills come in all shapes and sizes, which makes then ideal for just about any type of barbequing party. Smaller gas grills give you the portability needed to plan barbeque parties away from home.  Larger gas grills are handy and efficient for cooking larger amounts of food quickly, and without the mess of other types of grills.

So after deciding that you indeed are in the market for a barbeque grill, there are several factors that you must consider when you purchase your first gas grill.

Weight

Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you foresee camping trips, barbeques at the beach, or tailgate parties, you may want to consider getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills.

If your plans are move focused on home cooking, then larger grills should suit you fine.

Cooking Surfaces

Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.

Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Surface Area

Similar to weight, you should consider the amount of cooking surface area you will need, depending on the situations you will be in. If you will only be cooking for yourself or you and one other, you will want a gas grill with a smaller surface area, as it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area.

This surface area may also include different types of cooking surfaces. Look for the type that suits you best, or is interchangeable.

Cost

Gas grills are typically on the higher end of the cost scale, as they require more mechanical parts then other grills. You can expect to spend anywhere from $50 for a smaller grill up to $400+ for a large stationary grill.

You also have to remember that you must also purchase the gas for your grill. Propane can be purchased at your local grocery store, superstore, or from a dealer. Bottoms come in all sizes, including miniature versions for portable gas grills.

Planning The Perfect Barbeque Party

by Fred
Categories: Food - BBQ
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Published on: August 12, 2011

No barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just in-case unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditions sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.

A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your decor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later!

Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead!

Barbeque Recipe

Ingredients:
5 pounds pork spareribs
1 cup water
1/3 cup butter or margarine
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Instructions:
Place spareribs on broiler pan. Cover with foil. Roast at 400
degrees F. for 1 1/2 hours.

Meanwhile, combine remaining ingredients in medium saucepan; mix
well. Bring to a boil. Reduce heat; simmer for 30 minutes.
Brush sauce on ribs. Broil 5 inches from heat for 7-10 minutes
on each side. Serve ribs with additional sauce.

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