Built-In & Portable Barbecue

They are one of the most effective means of getting a great and delicious grilled food. These are differentiated on the basis of source of heat like Charcoal, Natural gas, Electric and Propane grillers. They are also classified on the basis of their style such as Built-in, Portable and Stationary etc.

The built in barbecue is one of the most efficient and must have cooking device for most of the modern houses. If you are using this type of barbecue grill, it will result into cut out of work to a great extent. This is the best and the most appropriate type of cooking equipment that can be used for parties and outings.

Basic built-in barbecues are available in three basic types such as bar, L shape and U shape. Design of each barbecue devices are differentiated with its qualities and space occupied. It is up to the user to decide which one suits the most. The bar type is one of the simplest types of in built barbecue grills. The length of the bar type is from eight to ten feet and is like a rectangle with a depth of 3 feet. Another type of bar grill exhibits a stationary bar along with a slot for rolling the grill for making it more portable.

Portable barbecue grill is another style device which is quite often referred as hibachi. This is one of the most convenient and efficient during trips, camping and beach outings. These are very popular among most of the people as they are able to cook all of your favorite meats during your trip or getaway. Hence because of this reason the portable barbecue grills are very popular. They are available in charcoal or gas models. These are generally made up of high quality stainless steel and other high quality material. The modern grills are equipped with a range of features such lighting, control burner valves and many more that make them stand out of the rests.

There are many advantages associated with portable barbecue grills. These are the best options during your camping tours or for any outdoor activity. These are the best means of cooking your favorite meat or vegetable during your tour in the wilderness or adventurous getaways.

The drawbacks which should be considered are as follows. The major disadvantage is that it offers limited cooking surface and is not an ideal one for large family or for the large group of friends.

There are a range of brands that offer a variety of portable grills such as Weber Q-220, Solaire, Cuisinart, Weber Smokey and European Outdoor Chef City Grill. It is a bit difficult to find discounted or cheap portable grills in renowned stores like Walmart, Sears and Home Depot. Hence the best ways of finding them is on the internet. This provides you with a list of stores that provide cheap one.

The portable barbecue grills are available in various sizes and shapes. They are also available in various contemporary styles. These grills are meant to provide a variety of food for making a complete meal just by placing the meat and vegetable of your choice.

Is Barbecuing on Charcoal Still the Best?

When cooking over a live flame, whether it be grilling, barbecuing, or smoking, charcoal briquettes are by far the most popular choice of fuel. Note that we didn’t say it was the best fuel just the most popular. Cooking over charcoal has both its advantages and disadvantages over its rivals propane gas and wood. This article will explain the benefits and drawbacks of charcoal briquettes to help you decide when and where to use them.

The trick to understanding the popularity of charcoal briquettes is that, although they are not the best choice to cook with if you want to get the best flavor in your meat, they are the most practical choice for ease and simplicity. First of all, charcoal briquettes (and the grills that use them) are cheap and can be found anywhere. Propane gas and smoke wood (and their equipment), in contrast, can be more expensive and take a little extra effort to find. Charcoal briquettes are relatively easy to light and keep lit, especially when combined with lighter fluid (and some briquettes come pre-soaked for easy lighting). They burn slowly, evenly, and at a relatively uniform heat. Although propane gas is also easy to light and easy to control, firewood is much more difficult to light and not easy to control the temperature with.

The main disadvantage of cooking with charcoal briquettes is the flavor they give the meat. Briquettes lack the aromatic smoky flavor gained by burning smoke woods. Worse, charcoal briquettes contain many fillers, additives, and binding agents to help the briquettes hold their shape and burn evenly. The problem with this is that it can give the cooked meat an unpleasant chemical taste, especially if briquettes are soaked in lighter fluid first for easy lighting. In grilling, where meat is cooked directly over a high heat for only a few minutes, this is not too big of a problem. In barbecuing, where meat is cooked indirectly over a low heat for several hours, this chemical taste builds up until it is hard to ignore.

Fortunately, there is a middle road option that provides the best of both worlds the ease of cooking with charcoal and the smoky flavor of cooking on wood. This third option is hardwood lump charcoal. Unlike briquettes, which are chemically processed, shaped, and formed, lump charcoal is hardwood that has been burned down into “natural” charcoal (the pieces are different sizes and irregular shapes, hence the name “lump” charcoal). Hardwood charcoal contains no chemical additives to taint the meat. If you light the charcoal with something other than lighter fluid (like a coal chimney or electric coil), you can avoid any chemical flavor whatsoever. Quite the opposite, in fact-although not as flavorful as actual smoke woods, hardwood charcoal does still lend a mild, natural smoky flavor to the meat.

Hardwood charcoal is only slightly more expensive than briquettes, and almost as easy to find. Although you won’t find it in gas stations and convenience stores, most supermarkets and superstores carry it. Be aware that hardwood charcoal burns hotter and faster than briquettes this can catch barbecuers new to lump charcoal off guard. Fortunately, hardwood charcoal also responds quickly to changes in airflow, making it easier to control the temperature inside the cooker.

Finally, a strong word of caution: if you plan to use charcoal, never, ever use it indoors. Charcoal releases carbon monoxide, a toxic gas, as it burns. Indoors, however, carbon monoxide can build up and become dangerous. Colorless and odorless, you won’t even notice its there until people start getting sick, and overexposure to carbon monoxide can cause permanent brain damage. Outdoors, however, the open air can quickly disburses any carbon monoxide released by burning charcoal before it can concentrate and become dangerous. As long as you use charcoal outside, you have nothing to worry about.

How to Cook Pork Using a Barbecue Smoker

There are many people who believe smoked pork to be the best tasting meat. What kind of smoke or method that is used seems not to make a difference, you could use a wood fire smoker, an electric or a gas fueled smoker as long as you use some form of heat and wood in the proper way it is good. The main difficulty in cooking pork, but of course applies to any kind of meat, is it if you’re cooking it low and slow, which is the proper method for barbecue does have the potential to dry out. This is where your skill as a person that barbecues comes into play.

Smoking A Pork Loin

Prior to placing the pork loin into the smoker it must be prepared carefully. There are number of things that you can do to make the meat both flavorful and juicy. Most people who barbecue would put a dry rub onto the pork on all sides and in a sufficient amount to add flavor and create what barbecue cookers call a bark. Now some would actually brine pork loin first which entails the pork sitting in a bath of water that has both sugar and salt in the water. Then after 24 hours you would remove it from the refrigerator pat dry and then add the dry rub.

Prior to putting on the dry rub you could coat the entire pork loin in mustard or you could use oil as this helps to adhere the rub to the meat. Just prior to putting the rub on the pork loin you should get your fire started using a charcoal chimney and bring the temperature of the smoker up to around 225°F. Place some dry wood in the form of chunks or wood chips that have been soaked in water for about an hour on the charcoal. The type of wood is at personal discretion but Hickory is the most popular. The temperature should be maintained between 225°F and 250°F and when finished the internal temperature of the meat should be in the neighborhood of 150°F. The service of the meat should be nice and crispy and flavorful and the inner meat should be tender and juicy.

Create A Pork Shoulder

Smoking a pork shoulder is a wonderful adventure in making some fabulous pulled pork sandwiches. There are some barbecue cookers who will brine or inject the pork shoulder sometimes referred to as Boston Butt. Other people who barbecue would consider this cheating and prefer the purity and the challenge of making a juicy tender pork shoulder without the use of any added liquid.

The process is very similar to the pork loin in the sense of temperature of 225°F to 250°F. You would use Wood chunks or wood chips depending on the type of smoke desired. The choice of the wood is up to the individual. Hickory is always a good choice but then there’s also apple wood and cherry wood to consider along with many other types of fruit woods. To prepare the pork shoulder you would remove any excess fat, add the rub with or without the mustard. To clarify the mustard does not really impart any flavor or at least not much flavor, the sole purpose of the mustard is to keep the rub in contact with the meat.

The difference here is the internal temperature of the pork shoulder should reach in the neighborhood of between 190°F and 200°F in order to break down all of the fat in the collagen inside. Then to get it ready for service you would simply let the meat rest for at least a half an hour if not longer wrapped in aluminum foil. Then you would remove the meat slip out the chine bone and simply pull the pork part with two forks. After the meat has been pulled apart if you’d like you can even chop it and again that is a personal preference to chop or not chop. Then the most important thing to do is when and how to use the barbecue sauce. You can either pour the sauce over the meat and mix it thoroughly into the meat or you can just take parts of the meat and dip it into the sauce this is all your choice.

Smoking Pork Ribs

Smoking pork ribs is one of the delights of all people who smoke their meat. Because the meat is less than other ways of cooking pork it becomes a challenge to get the meat tender and juicy without drying it out and being tough. The temperatures remain the same cooking between 225°F in 250°F this cooking time usually last about 4 to 5 hours depending upon the method that you use.

One step that is different is the removal of the membrane. The membrane is removed for two reasons, first to ensure full flavor of the rub is distributed throughout the ribs and secondly to make the ribs tender. As was other meat you would want to reduce the fat anyplace that it could. In this method most people not everyone sauce is their meat in about the last hour of cooking to keep the barbecue sauce from burning and giving an ugly taste to the cherished ribs.

Enjoy Your Barbecue Pork This Summer

Of course this is just a quick overview of what you can do when you are smoking pork for the barbecue. There is a lot of nuance to creating these types of meals. There is no better way to share family and friend time that in the great outdoors smoking pork and then sitting down and enjoying it with everyone. The above is some of the best examples of cooking pork in a barbecue smoker to give your meat the best flavor along with tenderness and a great deal of juicy goodness in the pork.