saveys.info Brinkmann 5-pc. Smoke 'N Grill Charcoal Smoker/Grill Value Pack, Stainless Get your barbecue mitts on and get ready to smoke some delicious food. This Smoke 'N Grill Stainless Smoker Value Pack includes: Charcoal Smoker with double grill capacity that holds up to 50-lbs. of meat, poultry or seafood. Features a sleek stainless steel body and lid, with wood handles that are cool to the touch. Front hinged door allows easy access to coal and water pans. And if you don't feel like smoking, turn it into a waist high barbecue grill - it's so simple!, 10-lb. Bag of Smoker's Blend Hickory Charcoal, Smoker Basket, Rib Rack, Vinyl Smoker Cover. If you know someone who loves cooking outdoors, treat them to this smokin' value pack! Brinkmann's first foray into outdoor products was the portable spotlight. Once it had mastered the outdoor lighting industry, the company built on its reputation for quality and selection and expanded into the outdoor cooking industry. It now offers dozens of smokers and cookers that are cutting edge in design, quality and styling. Brinkmann has become a recognizable name for both gas and electric outdoor cooking products in a variety of sizes to meet any cook's needs.
Sunday, December 25, 2011
Tuesday, December 20, 2011
Thursday, December 8, 2011
Looking to Buy a Grill From an Online Store?
Its summer time! And, if you're like me, summer time means grill time! Personally I love a nice charcoal or gas grill simply because these types of grills emanate the best flavors and smells! You can cook all kinds of different foods on grills. From meats, to seafood items to vegetables! The next time you're looking for something different, try corn on the cob, in the husk with a little bit of a garlic butter!
If you're looking to buy a new gas, charcoal, electric, infrared, portable or a BBQ type grill then there are a lot of different sites you can search on, as well as different options to look for. There are numerous amount of popular brand name grills, try these ones out for size!
Portable Grills - Good for tail gating or if you don't have much room to spare
Weber
Coleman
Cobb
Thermos Grill 2 Go
Infrared or BBQ Grills - Includes options like Infrared burners and V cooking grids
Golden Blount
Lynx
Texas Pit Crafters
Electric Grills - These grills require an AC power outlet. Sizes range from small to fairly large
George Foreman
Patio Caddy
Electri-Chef
Traeger
Charcoal Grills - Usually these grills are made of Heavy-gauge steel construction. Charcoal is used for cooking
Weber
Charbroil
Meco
Gas Grills - These types of gas grills are usually the "top dogs" they offer numerous amount of options and will usually need to be placed somewhere with ample room
Weber
Ducane
Lynx
Altima
Charbroil
There are also several smokers online that you can take a look at, some of the most popular brand names are BigGreenEgg, Char-Griller, and Brinkmann! All these brand names are absolutely fantastic and depending on what type of a griller you are, what type of "flavor" you're looking for, and how much room you have will depend on what grill you get. Some sites you can check out in order to find some of these really fabulous grills are AmericasBestBbq, HomeDepot, Lowes, Target, and Walmart! In my humble opinion the first one is the best one! They have literally any grill you're looking for!
You are also going to want to search out reviews for these sites as well as the individual grill. You can find grill reviews on Google by searching for a broad keyword such as "Grill Reviews Online" or something more specific such as "Weber Grill Reviews Online." Also, to find more sites that offer grills simply do a few searches for keywords like "Buy Grills Online" or "Buy Weber Grills Online."
Monday, December 5, 2011
Coleman Grills Review
Coleman is a trusted name in outdoor products. Coleman has been around for a long time. They have made leaps and bounds in lanterns and camping equipment for over 100 years. In World War II, they contributed the GI pocket stove. That stove can burn any fuel at any condition.
Coleman continues to make a notch in the grilling and camping world being the top manufacturer of camping products today. Coleman is also the top seller of grills, barbecues and stoves.
Coleman Portable Grills
The company offers a variety of rugged, lightweight grills for backyard griller or camper including several models of the "Road Trip Grills" that can be easily folded up and taken anywhere. These portable grills include many different features, including double burners and "mix and match" surfaces that allow the user to use as a griddle or stove. They come in electric, gas or charcoal models. There is even the fireplace model if building a campfire is not allowed.
Grill and Grill Accessories
The series 8000 grills offer the barbecue chef the chance to play with fire literally. Throwing out some considerable heat - 39,000 to 78,000 BTUs with 12,000 to 15,000 BTUs cast iron side burners often included. The propane-powered grill will grill meat with the best of the series from models 8100 to 8450. Each has options to cater to the sophisticated palate.
Not to be outdone is the Coleman 3300 series. It is the old reliable stainless steel gas grill. For that matter, Coleman grills and Coleman gas grills are durability and portability rolled into one. Coleman is a brand that is known for its durability. It is not surprising that people purchase every company offerings because of that factor. The products are designed to withstand the rugged conditions of the outdoors.
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Thursday, December 1, 2011
Brinkmann 852-7080-E Charcoal Gourmet Grill and Smoker
!±8± Brinkmann 852-7080-E Charcoal Gourmet Grill and Smoker
Brand : Brinkmann | Rate : 
| Price : $74.52
Post Date : Dec 01, 2011 10:30:16 | Usually ships in 1-2 business days
| Price : $74.52Post Date : Dec 01, 2011 10:30:16 | Usually ships in 1-2 business days
Brinkmann 852-7080-E gourmet grill and smoker (charcoal).
- Charcoal smoker and grill with thermometer in domed lid
- 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
- Porcelain-coated steel water pan; aluminized-steel charcoal pan
- Front-hinged door; stay-cool wooden handles for safe transport
- Measures 17 by 17 by 35 inches; 1-year limited warranty
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Sunday, November 27, 2011
The Chuckwagon Smoker - Grill by The Good One
saveys.info The Chuckwagon™ Smoker / Grill by The Good One The Chuckwagon™ Smoker / Grill by The Good One™ This setup will let you smoke and grill up a mess 'o meats at the same time. The Chuckwagon™ includes both The Rodeo™ smoker and The Lone Star™ grill in mounted on a single trailer. Together, that means you'll have an incredible 4695 square inches of cooking area. The Good-One™ smokers are extremely easy to use and engineered to cook for five or more hours on one load of lump charcoal. Their design promotes a long, slow, lateral cook that gives you even heating without hot zones. And while they're designed to be left alone for hours, opening the lid is no problem for The Good-One smokers. These units get their heat back rapidly, typically within three to four minutes. Two Units in One The Rodeo™ smoker features four heavy-duty slide-out racks, giving you enough room for a full hind quarter of beef, a half hog, or more than two dozen slabs of ribs at once. Easy to use: just open it up, fill it with charcoal, and light up your starter blocks. Once the coals are glowing, add flavored wood and your choice of meats, close the intake and exhaust airflow spinners to 1/8", set the damper at 11 o'clock to get the optimum smoke temperature of 250-275°F, then step back and let The Rodeo™ do its work. No need to rotate meats with any of The Good-One™ smokers. This unit features a grill offering consistent heat control. The Lone Star™ grill has 800 square inches of grilling space ...
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Thursday, November 24, 2011
Outdoor Barbecue Grilling Tips
Summers are the best time for barbecues, but of course no one is stopping you anytime you want some delicious barbecue whatever season it may be. Most of us own our own grill anyway, so it's very convenient to have a barbecue party anytime we want to. Expertise in barbecue grilling is not one of the things we are born with. It's a skill we should master if we want to bring our own barbecue to the next pot luck party.
To enhance your barbecue grilling ability, you can read on these common tips and techniques, which should be handy on your next grilling session.
• Get the best grill. If you are a first-timer in barbecue grilling, it is suggested that you use gas or electric grill. It's much easier to use compared to charcoal grills, and still gives scrumptious results. Gas grills also burn enough to give the meat some "char" marks and smokey flavor. Should you choose charcoal grills, avoid using the self-igniting briquettes. These are easy to burn but the problem is that it also affects the flavor of the food making them taste like petroleum.
• Make the grill very hot before placing the meat. This is a necessity if you want to come up with the best barbecue. The heat of the grill allows the meat to develop caramelized smoky flavors. It also prevents the meat from sticking to the grill, making it easier for you to flip the food in one stroke.
• Clean the grill with a wire brush. Remove any previous food residue. You don't want to stick these food bits on your new batch of barbecue. Just be careful with the hot grill because it might burn you.
• Place the meat or whatever food item you want to grill. The side that comes into contact with the heat first gets the best "char" marks. You can use this side if you want the best presentation for your grilled barbecue. The beautiful marks would make the food more palatable.
• When you are already grilling, move the food around slowly. This would prevent the food item from burning. Flip the item over if it's already half-cooked. The perfect grilled food does not have black marks on them, but rather delicious brown marks on both sides. The item has to be removed from the heat before it gets overcooked. Perfect timing is also essential in grilling barbecue.
• Know when to close the lid. If you want to speed up the grilling process while increasing the smoky flavor of the food, you can close down the lid but have the small air vent on the top of the grill open. Be careful too when closing the lid because it increases the likelihood of small fires.
When using the barbecue grill in the outdoors, don't forget to position it accordingly. This allows the coal to burn faster and you won't have to put with the heat going your way. Happy grilling!
Sunday, November 20, 2011
Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
!±8± Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
Rate :
| Price : $107.78 | Post Date : Nov 21, 2011 01:38:17Usually ships in 24 hours
The Gourmet Electric is our top-of-the-line double grill electric smoker & grill. It has two chrome plated steel cooking grills for a 50 pound cooking capacity, a front hinged door for easy access to the water pan, and wooden handles that stay cool to the touch. The base pan houses a 1500 watt heating element and lava rocks. It converts easily to a waist high grill. It also has a separate base pan design for easy set up and clean up. Includes heavy-duty outdoor vinyl cover. UL Listed.
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Wednesday, November 16, 2011
How to Smoke A Rack of Spare Ribs
There are many different opinions and techniques for smoking a rack of ribs. The
best way to find out what works for you is to practice and experiment with different
available recipes, or new recipes you come up with. No matter what recipe or taste
you are looking for, the key to turning a plain rack of ribs into a tender, juicy,
perfectly smoked rack of ribs is "Low and Slow." This means low temperature
(225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).
When I prepare a rack of spare ribs for smoking, I usually prepare the ribs the night
before I am going to smoke them to let the rub soak in to the meat. This will give
the rub plenty of time to work. A rub is basically a blend of seasonings that is
applied to meat before smoking. You do not have to use a rub, but I recommend it
because it will add flavor to the meat. How much flavor depends on your rub recipe,
but that is another story.
The rack of spare ribs referred to in these instructions weighed 5 pounds, and was
smoked using indirect heat (225 F) for about 6 hours.
FRESHNESS
When I choose a rack of ribs for smoking, I make sure that the meat has not been
previously frozen. Sometimes choices are limited, but fresh meat will have a better
flavor, and it will be very tender when smoked correctly. If the ribs have been
frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.
TRIMMING THE RIBS
When you purchase a rack of spare ribs, there will be a membrane located on the
underside of the ribs. Most people have different opinions regarding removing the
membrane or leaving it on. I remove the membrane with a sharp knife, or I have my
butcher remove it for me. If you are new to removing the membrane, you may ask
your butcher to remove it for you the first time, and maybe he or she will even show
you how to remove it. You can also leave it on because if the ribs are cooked
correctly, the membrane will pretty much dissolve while cooking.
If you choose to remove it, begin by trimming it away from the bone on one end of
the ribs. You can either continue cutting it off, or if you get lucky, you can grab it
with a pair of pliers, and pull the whole membrane off at one time.
When trimming the fat off of the ribs, make sure you leave a little. There will
probably be an excess amount in some places. Just trim it down until it looks right
to you. The fat will render, turning into oil, and it will help to keep the ribs moist.
SEASONING
Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or
so hours to let the rub soak in.
Coat the ribs with a thin layer of olive oil before applying the rub.
Season both sides of the ribs with your favorite dry rub. There are a few listed on
thesmokerking.com. If you decide to make your own rub, remember, the goal is not
to overpower the taste of the meat with seasonings, but to add to the flavor by
correctly blending different seasonings together that will enhance the flavor of the
meat.
Some people like to marinade their ribs, but I have had the best results with using a
dry rub.
COOKING
Remove the ribs from the refrigerator about 45 minutes before cooking them so
they are closer to room temperature.
I smoke the ribs at a consistent temperature of 225 degrees F for about 1 hour per
pound, but usually no more than 6 hours.
Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very
little brown sugar, and no tomato products in it. These two ingredients will burn
before the meat is done, and produce bad results. It is best to apply a finishing
sauce or glaze towards the last 30-40 minutes of smoking.
A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup
of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every
45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the
ribs a little sweeter.
When applying the finishing sauce, turn the ribs over so that the bone side is down,
then apply the sauce. Do this during the last 30 minutes of cooking.
The ribs are done when the meat retracts and exposes the edge of the rib bones by
about 1/2 inch or so, and basically each rib section will tear apart with ease. The
internal meat temperature will be about 180 F when done. An instant read
thermometer is a must have for checking the doneness of the meat.
After a while, you will develop a feel for doneness.
Using different types of wood will produce different smoke flavors in the meat. I
usually use mesquite, apple, and charcoal. Too much mesquite can add a strong,
smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the
commonly used woods for smoking ribs.
SERVING
Let the smoked rack of ribs rest for about 10 minutes before cut into it.
Cut down the middle of each strip of meat between each rib bone. Add your favorite
sauce, and enjoy.
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Saturday, November 12, 2011
Gas Grill Gives a Smokey Taste to Your Food
Few years back few people knew about grilling and if someone knew, he or she took it as extra fatigue to cook outside. But now due to the exposure of media a lot of TV channels can be watched which are specially designed for giving the knowledge about food and how to cook delicious and aromatic food. Not only you watch those shows because of recipes, you also observe the equipments they use while cooking to give the good result to that specific recipe. Gas Grill is one of those equipments used by chefs and other people to cook specific dishes related to grilling.
Gas Grill is really very special equipment which can give leisure to your food. It is not a waste to buy it because it is very useful. Now on special events people like to socialize with each other and they want to serve the food of their own home. Mostly people arrange gatherings outdoor and without this Grill the aroma of your food can not arise and if it lacks then the charm of gathering would lose too. So do your own research on internet or in market and buy a Grill of type you want.
I also like to cook and having a good grill at my home. And if I talk about simply garlic bread and if I want to prepare it without gas grill then the taste I want in garlic bread will not be found. You can even grill chicken, fish, steak and vegetables on it to give good taste to your food. I always like to prepare chicken shashlik on the Gas Grill to give it a smoky taste and my family and relatives like that flavor so much. Gas Grill is available in markets in different sizes and their prices vary from size to size.
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Monday, November 7, 2011
Brinkmann Electric Smoker And Grill
bbqsmokerreviews.net Review of Brinkmann Electric Smoker and Grill plus many other great BBQ Smokers
Monday, October 31, 2011
Monday, October 24, 2011
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