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Outdoor Grills & BBQ Information & RecipesWith so many options on the market for Outdoor grills, outdoor smokers & BBQs, we know it can be confusing. So we have compiled some information listed below that we know that you will find very interesting. If there are any other tips you would like to see simply email us at admin@buyqualitykitchenwares.com and we will answer your query or list your question below.
- The best ways to cook different cuts of meat on your Outdoor Grill BBQ
- How to clean the outside of your Outdoor Grill & BBQ.
- How to clean your Outdoor grill & BBQ plates
- Outdoor Grill & BBQ Safety Tips
- Outdoor Grill & BBQ Food Safety Tips
- Types of Outdoor Grills & BBQs
- Quick & Easy Recipes for your Outdoor Grill & BBQ.
Quick & Easy Recipes for your Outdoor Grill & BBQ.
Summer time is grilling time! These quick and easy recipes will help you use your charcoal or gas grill to the fullest. We have included a shrimp recipe (with a bit of a kick) and everyone’s favorite a Ribs recipe. 
| Ingredients - 3 tablespoons Cajun seasoning
- 1 lime, juiced
- 1 tablespoon vegetable oil
- 1 pound peeled and deveined medium shrimp (30-40 per pound)
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Directions- Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Simple Country Ribs  | Ingredients- 2 1/2 pounds pork spareribs
- 2 (18 ounce) bottles barbeque sauce
- 1 onion, quartered
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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Directions
- Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
- Preheat grill for high heat.
- Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.
Types of Outdoor Grills & BBQs
Ah the ambiance of an outdoor grill.
There just seems to be something about gathering around the grill and cooking up some good food that just says relaxation.
Good food, good wine and great company.
There is no better way to enjoy an afternoon or evening with family and friends is there?
Grilling is a healthy alternative and perhaps this is why it is so popular. But what type of Outdoor Grill will you choose? Choosing one will largely depend on several factors, including one’s lifestyle, budget and where it will be mainly used. | 
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Types of Outdoor Grills - Charcoal Grill ~This is the classic outdoor grill and barbecue! Kettle grill is also known as the Weber kettle grill. This has been the best and most reliable charcoal grill designed to the present days. T his is a perfect grill for backyard barbeque. A little messier and time consuming but the flavors you get far outweigh any negatives.
- Portable Grill – The Weber now comes in a convenient gas portable grill. It has all the merits of Weber but also the advantage of being compact.
- Gas Grill ~ Gas grills are the type of grill that use gas as a fuel source. A gas grill, usually fueled by a propane tank, is fast, clean and easy. If you have a large yard or pool side structure you should consider having a permanent built in outdoor grill installed!
- Smoker Grill ~ A smoker grill makes it easier to slowly smoke foods at low heat using aromatic smoking woods for intense flavor and tender meat. The easiest smoker grill to use is the water-based smoker, not to mention that it is cheaper. By using the desired wood, the users can easily reach the desired flavors of their cooking.
- Electric Grill ~ A convenience grill ~ Electric grills have a number of advantages than all other grills, one being they do not emit any gases so therefore are more environmentally friendly. Electric grills can be used indoors also if preferred. They are safe to use inside apartments or buildings.
Whichever Grill you decide to purchase choose one that is right for you and one that is long lasting. Happy Grilling!!!
Outdoor Grill & BBQ Food Safety Tips
| - Wash your hands thoroughly with hot, soapy water before starting any meal preparation and particularly after handling fresh meat, fish, and poultry.
- Do not defrost meat, fish, or poultry at room temperature or on kitchen benches ~ defrost in the refrigerator.
- Use different utensils and preparation surfaces for raw and cooked foods.
- Wash all plates and cooking utensils that have come into contact with raw meats or fish with hot, soapy water and rinse.
- When resting meats at room temperature before grilling, note that room temperature is 65° to 70°F.
- Do not place raw food in direct sunlight or near any heat source.
- Always grill ground meats to at least 160°F (170°F for poultry), the temperature for medium well-done tenderness.
- If a sauce is to be brushed on meat during grilling, divide the sauce, using one part for brushing and the other for serving at the table.
- Vigorously boil marinades that were used for raw meat, fish, or poultry for at least 30 seconds before using as a baste or sauce.
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Enjoy your meal!!
Outdoor Grill & BBQ Safety Tips
To make sure your next barbecue doesn’t go up in flames (like Nero) the Home Safety Council recommends the following safety tips: 
| - Designate the grilling area a “No Play Zone” keeping kids and pets well away while you are cooking and until grill equipment is completely cool.
- Before using your grill, position it at least 3 feet away from other objects, including the house and in particular any shrubs or bushes.
- Charcoal should be left in the grill until cold to the touch or thoroughly soaked in water before disposal.
- Only use starter fluid (not other hazardous fluids) made for barbecue grills when starting a fire in a charcoal grill.
- Do not wear loose clothing while cooking.
- Never bring a barbecue grill indoors, or into any unventilated space. This is both a fire and carbon monoxide poisoning hazard.
- Most of all have fun and enjoy the great outdoors!!
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How to clean your Outdoor grill & BBQ plates
- Always read and follow manufacturer’s instructions.
 | Some general advice:
- As soon as you remove your food from the grill, turn the flame on low and brush the grids with a grill brush for about 10 seconds, or until all major solids have come loose.
- A word of warning if you have porcelain coated grids, make sure that you only use a brass bristle brush ~ NEVER ~ scrape porcelain coated grids with the scraper that is usually attached to most brushes, as this may cause damage.
- After you have scraped off the grids, turn off the burners, when the grill has cooled down, liberally spray the grids with vegetable oil to loosen any remaining foods that are stuck. At this stage small particles will be loosened by the oil, drip below the grids, and be incinerated the next time the grill is pre-heated.
- Most manufacturers recommend that you brush the grids for 10 seconds after cooking and keep the grill well oiled that is all should have to do to keep their grill clean and maintained.
- Remember to always your manufacturers advice as these are general tips.
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Some tips for cleaner cooking:- Don’t apply tomato based sauces until just a few minutes before food is
removed
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Marinade and baste food with vinegar, citrus, or soy-based mixtures
to make clean-up easier.
How
to clean the outside of your Outdoor Grill & BBQ.To clean the outside of an outdoor grill is relatively simple, but
you
should take some precautions to make sure you don’t damage the surface.
Always read the manufacturer’s instructions.
| As a general rule:
- Do not use abrasive cleaners on any painted, porcelain or stainless
steel parts. Make sure not to use abrasive cleaners on any painted, porcelain, or
stainless steel parts. Porcelain enamel components must be handled with
additional care to avoid damage. The baked on enamel finish is like
glass and will chip like glass if struck (you can buy touch-up enamel if
any damage occurs).
- Spray entire exterior of grill with a grill cleaner.
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Using a grill cleaner, spray the entire exterior of your grill and wipe
it down using a rag or paper towels. Repeat if necessary.
- When finished rinse grill with warm water to wash away residual
dirt and cleaner.
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The
best ways to cook different cuts of meat on your Outdoor Grill & BBQ
- Step 1 ~ You need to think about the cut of
the meat, fish chicken that you are using.
 | Here is a guideline to what you should be thinking about -
Steaks: You want them at
least 1.25 inches thick and
you want to trim to 1/8 inch fat to reduce flare ups later.
Burgers: If you like them
juicy buy ground beef with
at least 15 percent fat but more preferably 20 percent or more.
Fish: Your fish fillets
should be cut from 1 – 1 ½
inch thick otherwise it will dry out.
Chicken: You can buy any legs
or breasts. Chicken
wings are fine also. |
- Step 2 ~ If you want to marinate the food you should
use 1-2 cups of marinade for every 1 ½ – 2 pounds of meat. Some
marinades are best left 24 hours or more otherwise you can start
marinating first thing in the morning.
- Step 3 ~ It’s only commonsense that as with all
good recipes make sure you are prepared with all your utensils before
you start that grill up
- Step 4 ~ Always follow the manufacturers directions.
It is very important to always let the grill heat up before putting
your meat on. Putting the food on too early prolongs the cook time and
dries out the food.
- Step 5 ~ When the grill is ready adjust the flame as
necessary when cooking. The flames will get bigger and flare up searing
the food when the fat starts dripping down.
- Step 6 ~ Remember these are approximate cooking
times only of different cuts of meats, chicken and fish. This will
also depend on how you like your meat, chicken and fish cooked.
| Chicken 5-10 minutes each side | Fish 3-5 minutes each side | | Hamburgers 14-18 minutes | Baby Back Ribs 30-45 minutes | | Pork Chops 10-12 minutes | T-Bone Steak 14-17 minutes |
Ribeye Steak 8-12 minutes | Sirloin Steak 13-16 minutes | | Shrimp 3-4 minutes each side |
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Finally when the meat is finished let it “rest” for 5 minutes to allow
the juices to run back into the meats.
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