Organising a Summer Party - Barbecue Grill Tips

!±8± Organising a Summer Party - Barbecue Grill Tips

Whether you are organising a summer party for the office or planning an outdoors event, you could be one of the thousands of people who opts to hire a barbecue grill for the day. If, however, your budget does not extend to hiring a professional barbecue chef to operate the grill, here are five quick tips on getting the best from your grill and ensuring you get the best possible culinary results.

1. Think safety
The typical modern barbecue for commercial events is gas-fired and the cylinders are a potential hazard. Be sure to check them visually for any signs of damage, ensure they are safely secured in an upright position during use, and don't attempt to refill them yourself without adequate safety protection from overalls, goggles and gloves.

2. Charcoal or gas?
Whether to use a charcoal or a gas grill is both a matter of taste and one of practical necessity. Charcoal grills take longer to prepare as you have to fire up the coals and wait before you have adequate heat, whereas with a gas grill you simply flick a switch and off you go. But for the afficionado, charcoal gives the meat flavour which a gas grill simply cannot reproduce. The choice is yours.

3. Direct versus indirect heat
For burgers, kebabs, pork chops are anything less than about two inches thickness, you can bbq your meat directly over the hottest part of the grill. But for bigger cuts of meat, steaks and the like, position the food at the edges where the indirect heat will cook them more slowly. Putting steaks or cuts of chicken on direct heat is likely to result in charred exteriors and insufficiently cooked interiors - a big no no at any company bbq!

4. Add smoke for flavour
The smoky taste of a barbecue is perhaps the best part and it's possible to add smoke even on a gas grill. The trick is simple - use wood chips. With a charcoal grill, add the woodchips directly to the coals once the initial flames have receded. For gas, never put the wood chips directly on the flames. Instead, wrap them in aluminium foil pierced to let the smoke out.

5. To douse or not to douse
Many a bbq'er swears by the addition of a soaking of beer to the grill when things are hotting up. Indeed, beer is a perfect way to douse the flames if the fat ignites and will not negatively affect the taste of the meat. However, do not overdo it and use just small gushes of beer so as not to overcool your grill. Most important - happy eating!

Organising a Summer Party - Barbecue Grill Tips

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A Weber Grill Guide to Great Cooking

!±8± A Weber Grill Guide to Great Cooking

First time using your Weber grill? Or maybe you have done it before, but the results weren't as appetizing as you wanted them to be. Fear not, our grilling tips and guide will help you produce quality and mouth watering dishes in no time. Read on.

Two grilling methods

There are two effective methods when it comes to using your Weber grill, namely the Direct and Indirect Method. Your Weber grill has been manufactured to ensure that it gives you the best way to control your cooking method and the grilling temperature.

This means that you every time you use your grill, you'll be getting amazing grilled results. Presented below is a great guide for both Direct and Indirect grilling methods.

The first thing to keep in mind is to keep the lid on all the time while grilling. This applies to both methods.

Guide to direct cooking method

Let's look at the direct method first. This method is comparable to broiling since you will be cooking your food directly on top of the heat produced by your Weber grill. The guide to cooking your food evenly by using this method is to turn the food being cooked halfway through the grilling period.

The direct method is recommended when it comes to cooking foods that do not take more than 25 minutes to cook. Examples of these are chops, vegetables, sausages, steaks, and kabobs.

If you intend to sear meats, this is also the method that you should use. Searing produces those appetizing grill marks on the surface of the food being cooked, as well as adding flavor and crispiness to the meat. Large meat slices like steaks, chicken cuts, and chops looks and tastes better when seared.

Guide to indirect cooking method

If the direct method is similar to broiling, the indirect method can be best compared to roasting. As an added treat when using this method, the food you'll be cooking will also receive the unique flavor, appearance, and grilled texture that oven roasted food does not get.

Food inside your Weber Grill is slowly and evenly cooked on all sides by the heat that has risen and reflected off the grill's inside surfaces and the lid. Turning the food is not necessary since the indirect method circulates the heat inside the grill, similar to how a convection oven works.

The indirect method is recommended for foods that could be easily burned or dried out when exposed over a direct heat source. If more than 25 minutes of grilling period is required to cook the food, the indirect method should also be used.

Ribs, whole chickens, turkeys, roasts, and delicate meat cuts such as fish fillets are examples of food that needs to be cooked using the indirect method. It is advisable to place large meat cuts on top of a set of roasting racks inside a disposable foil pan. To prevent drippings from burning, be sure to add some water to the foil pan. This should be done for foods that require longer cooking periods.

The guide presented above should hopefully give you a good insight on how the two grilling methods work best when used with your Weber grill.

A Weber Grill Guide to Great Cooking

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