SmokingandGrillingOverviewSmokingvs.GrillingGreaterOmahaBarbequeSociety

TrendsSmokingTrendsFoodEquipmentCelebrityChefs

GrillingTrendsIngredientsFlavorsCelebrityChefs

2015FoodTrendsSmokingMeatsEquipmentTypesofSmokersTypesofWoodOtherEquipment

SmokersTheBigGreenEggKamadoJoeOther

TasteStepsforSmoking

GrillingFoodforGrillingProteinsSeafoodOther

SuppliesTools/GearCookware

TasteIndoorGrillsOutdoorGrillsTechnique

OutdoorEntertainingOutdoorEntertainingTips

Smokingvs.Grilling

Smokingandgrillingaretwosuccessfulandcommontechniquesforcookingmeats,vegetablesandotherfood,specificallybarbeque.Thetwotechniquesaresimilarinthesensethattheybothcreatedeliciousproducts,buttheyalsodifferalot.

Smoking

Smokingconsistsofpreparingmeatatalowtemperatureforalongperiodoftime.Thisisknownasthe“lowandslow”method.Themeatisn’tnearthefiresoitiscookedmostlyfromthesurroundingheat.Tosmokemeat,thetemperatureofthesmokerorgrillisusuallyaround200to250degrees.Smokedfoodgetsitsflavorfromtheseasoningsputonitplustheflavorofthewoodorcoalfromthesmoker.Meatsthatareperfectforsmokingincluderibs,pigshoulder,brisket,andturkey.

Grilling

Grillingiscookingfoodwithanintenseheatforashortamountoftime.Leanandtypicallygoodcutsofmeatareperfectforgrilling.Thetemperatureusedtogrillmeatisdoublethatofasmoker,usuallyrangingfrom400to500degrees.Typicalfoodsthataregrilledaresteaks,hamburgers,chickenandseafood.Theflavoroffoodmadeonagrillismainlydependentonitsseasoning,marinadeorsauce.

GreaterOmahaBarbequeSociety

“TheGreaterOmahaBBQSociety(GOBS)iscommittedtoprovidingtheupperMidwesternstateswithanorganizationthatusestheartofbarbequetoenrichthosewithmembersinthecommunitiesofNebraska,Iowa,SouthDakota,MissouriandKansas.Asanorganization,TheGreaterOmahaBBQSocietyisagroupofBBQenthusiaststhatincludescompetitionteams,certifiedBBQjudges,restaurantowners,businessownersandbackyardcookerswhowanttogivebacktothecommunitiesinwhichtheylivethroughBBQ.”

TheGreaterOmahaBarbequeSocietyputsoneventsthroughoutNebraskaandsurroundingareasandalsoholdscontestsandcompetitions.Theirmeetingsconsistofdinnersandareopentomembersandthepublic.TheyalsoholdbenefitdinnersfororganizationsliketheHeartlandHopeMissionFoodPantry.ThisyearthebenefitdinnerwillbeheldonJuly21.

AhugecontestthattheGOBSholdsalongwiththeKansasCityBarbequesocietyistheArena-Que.Forthiscontestteamscanenterandtherearedifferentcategoriesthatarebeingjudges.ThecompetitionisfamilyfriendlyandincludescompetitionsforKids,Foodtrucks,andthereislivemusicandanoverallgreatscene.AportionoftheproceedsoftheeventalsobenefittheHeartlandHopeMission.

OthercompetitionsthattheGOBSisinvolvedinareBBQonthebricksinKearney,SeptemberfestBBQandRib-eyesteakcookoffchallenge,the23rdAnnualStateBBQChampionshipofNebraskainOmahaandtheRiverFestRedWhiteandQueinBellevue.AnotherpopulareventistheRibstockMBABBQFestivalwhichusessmokingasaformofmakingtheribs.

TheteamsthatarepartoftheGOBSarelocalbarbequerestaurantssuchasPorkPatrolBBQ,TattooBobsBarbeque,OmahaChainSmokersandmore.Althoughmostteamsarerestaurants,theGreaterOmahaBBQSocietyalsoprovidescontestsforamateurs.

SmokingTrends

Expectedfoods

Brisket,Ribs,PorkShoulder:Thesefoodsarecommonlyfoundinsmokersacrossthecountry.Thesmokyandjuicytastewillremaininthesebarbequeclassics.Morepeoplewillhavetheabilitytocreatethisflavorathomewithcheapersmokersandgrills.Smokingmeatsisbecomingmorecommonandgrillingisnolongertheonlyoptiontomakegreatbarbequeathome.

Vegetables:Althoughmeatisthemostcommonsmokedfood,vegetablesareaclosesecond.Whethertheyarecookedwiththemeatorontheirown,smokingvegetablescanmakethemalotmoreflavorfulandadddimension.

Unexpectedfoods

Cocktails:Cocktailscannowbefoundtobesmoky,justlikemeat!Rangingfromsmokytequilatosmokyscotch,thesmokingtrendhasmovedtobeverages.Therearemanysourcesofthesmokeincocktailsincludingsyrup,chipotles,peatyscotch,fruitandnuts,iceandtobacco.Therearealsosmokyglassestobringextrasmoketoadrink.

Soups:Therearealreadyanunimaginableamountofsouprecipes,butanewfeaturetoaddtoexistingsoupsistomakethemsmoked.Forsoupstobesmoked,eithersmokedmeatorvegetablescanbeaddedin,orusingawoodbasedstovetopcancreateasmokyflavor.

Eggs:Eggsaremostlyknowntobescrambled,sunnysideuporovereasy,butanewtrendisforthemtobesmoked.Smokedeggscanbepreparedwithhardboiledeggsthatarethensmokedorbysmokingeggsintheirshells.Toaddextraflavorthehardboiledeggscanalsobemarinatedbeforetheyaresmoked.

Salads:Withatastysmokedsalad,thereisnolongertheneedtodependondressingforflavor.Manycomponentsgointomakingasaladandmostofthesecomponentscanbesmoked.Whetheritisthelettuce,tomatoes,saltormeatinasalad,eachoftheseingredientscanbesmokedtocreateextraflavor.

Butter:Butterisacommoncondimentaddedtomanyfoodsforflavor,butwithitsabilitytobesmoked,itcancreateanevenmoredelicioustaste.Coldsmokeisusedtomakesmokedbutterbecauseitdoesn’tmeltthebutter.

Equipment

SmokingGun:Asmokinggunquicklyandeffortlesslyinfusesfoodsanddrinkswithnaturalsmokyflavorssuchasapplewoodorhickorywithouttheextraheat.Thistooladdsasmokyflavortofoodsbeforeoraftercooking.Asmokinggunisamuchmoreaffordableandeasiertouseappliancecomparedtosmokersorgrillsandleavesthefoodwiththesamedeliciousflavor.

LiquidSmoke:Liquidsmokeisasubstanceproducedfromsmokepassedthroughatubefromacombustionchamberfilledwithselectwoodchipstoacondenser.Inthecondenser,thesmoke

coolsandformsaliquid,aidedbytheadditionofwater.Liquidsmokeisusedforbothfoodpreservationandflavoring.Justlikethesmokinggun,liquidsmokecanbeaneasierandfasteralternativetosmokersandgrills.

CelebrityChefsforSmoking

StevenRaichlen

StevenRaichlenistheauthorofthebook“TheBarbequeBible”andisalsothehostoftheshowPrimalGrillonPBS.HehaswonseveralawardsforhiscookbooksandwasnameCookingTeacheroftheYearin2003byBonAppetit.InJulyhehasanewshowcalled“ProjectSmoke”thatwillteachpeoplehowtosmokemeatbecause“smokingisthenewgrilling.”BesideswritingandappearingonTV,Raichlenalsosellsbarbequetoolsandequipment.Includedinthisissmokingequipmentlikesmokingboxes,asoakandsmokewoodchipsoakeranddifferenttypesofwoodchipstogivefoodflavor.

ToddEnglish

ToddEnglishisacelebritychefwhoownsmultiplesrestaurants,haswonawardsforhiswriting,andalsoisthehostoftheEmmynominatedshowFoodTripsonPBS.Alongwithhiscookinghealsohascreatedsomeofthefirstsmokedcocktailswhicharenowlookedatbeingoneofthebiggesttrendsof2015.Healsoisamasterinsmokingchicken,salmonandothertypesofmeats.

BobbyFlay

BobbyFlayisamajorcelebritychefandhasmultipleshowsontheFoodNetworkincludingGrillIt!WithBobbyFlay,IronChefAmerica,ThrowdownwithBobbyFlay,FoodNetworkStay,andBrunch@Bobby’s.Outsideofthefoodnetworkheownshisownrestaurantwhereheisthechefatandisalsoacookbookauthor.Althoughheismostlyknownforgrilling,Bobbyalsohashelpedshowthatsmokingcanbejustaseasyasgrilling.Withmanyrecipesforsmokingmeats,Bobbyisoneofthebiggestinfluencesonthesmokedmeatmovement.

PopularGrillingTrendsof2015NewFlavorsInternationalFlavor:AhugetrendthatistakingoverthehomesofAmericaisethnicfusion.Peoplelovetoexploreandexperienceculturesthroughtheirfood.FromLatintoAsiantoGreek,Americansloveusingvariousethnicrecipestospiceuptheirnormalgrillingexperience.SirachamixedwithotheringredientscancreateagreatAsian-inspiredmarinadeandChilepeppers,jalapenos,andcilantrocanaddaspicyMexicanfood-inspiredmealonthegrill.Peoplehavebecomecuriousandexperimentalwithculturalrecipes,causingthegrilltohaveafun,unique,internationaltwist.GrillingSalts:Shakeuptheclassicsaltandpepperbyaddingingredientslikesmokedspices,citruspeel,andbacontobringexcitingtexturesandflavorstoyourclassicdish.AlcoholBringsUniqueFlavors:Byaddingbourbonorotherflavorfulalcoholstoyourmarinadeorsauce,itenhancestheflavorsandbringsnewonesoutaswell.Addingbourbontobarbecuesaucehasbecomeafanfavorite,appearinginseveralrestaurantsaroundtheUnitedStates.Anotherideaiscombiningbourbonwithteriyakisauce,whichcreatesasavoryAsianflavortothefood.GrillingTechniquesReverseSear:Thereversesearinvolvesplacingyourmeatonlowheatwhichallowsittobecomejuicyandevenlycooked.Then,turntheflamesupforaverybriefamountoftime,whichleavesacrispcharontheexterior.Thereverseseartechniquegivesyouthebestofbothworlds.Thisalsoallowsyoutohavemorecontroloveryoursteak;itcaneasilybedoneforallpreferencesfromraretowell-done.Byslowbringingthesteaktotemperature,andfinishingwithahotsear,theresultisawonderful,evenlycookedsteakwithaflavorfulcrispcrust.LocalIngredients:Ahugetrendintoday’ssocietyisbuyinglocallygrownproduce.FromattendingalocalFarmer’sMarkettopurchasingtheoptionthatsays‘locallygrown’atthegrocerystore,weareseeingmoreandmoreAmericanscavingintothistrend.There’sjustsomethingaboutthelocalvegetablesthatmakethemseemasiftheyarecomingrightfromone’sgarden.Withmorelocalingredientsbeingbought,itisbecomingmuchmorecommontoseethemenduponone’sgrill.Peopleappreciatethefresh,home-grownflavorthegoodshave,andmixingthatwithadeliciousgrilledflavorisunbeatable.NewTwistsontheClassicsPizzaontheGrill:PizzaonthegrillisagreattwistonanAmericanclassic.Especiallyforthosewithkettlepizzaovensorcharcoalgrills,byplacingapizzaonthegrill,itenhancestheexperience.Notonlydoesthismeanhandsonprepandgrilling,italsoallowsotherstoparticipateinchoosingthe

combinationsoftoppings.Also,thegrilledpizzahasanicecrispaspectwithoutburningthepizzaentirely,whichcan’tbefoundusingthetraditionaloven.DessertontheGrill:Therearetonsofrecipesonlinewhichinvolvegrillingnotonlydinner,butdessert.Thisideaisbecomingmoreandmorepopularasrecipesandcookingshowsincorporateitmorefrequently.FromGrilledBrownieS’moresSkillet,toGrilledDessertPizza,toGrilledDoughnuts,thepossibilitiesareendless.

CelebrityChefsinGrilling

BobbyFlayBobbyFlayisoneofthemostsuccessfulchefswhospecializeingrillingandbarbecues.HeattendedtheFrenchCulinaryInstituteandfoundaloveforSouthwesterngrillstylefood.In1991,Flay'srestaurant,MesaGrillopenedandwasdubbedastheBestRestaurantbyNewYorkmagazine.Heismostwell-knownforhisvariousFoodNetworkshows,includingHotofftheGrillwithBobbyFlay,Grillin’&Chillin,BoyMeetsGrill,BoyGetsGrill,Throwdown!WithBobbyFlay,GrillIt!withBobbyFlay,andmanymore.Hehasalsoopenedupmanyrestaurantsaroundthecountry,sellshisowngrillequipment,andhaswrittenamultitudeofbooksincludingBobbyFlay’sBoyMeetsGrill,BobbyFlay’sGrillingForLife,BobbyFlay’sGrillit!,BobbyFlay’sBurgers,Fries,andShakes,andmanymore.BobbyFlayhasrevolutionizedthegrillingexperienceandhasbeenakeyfigureinthegrillingmovement.

StevenRaichlenRaichlenbeganhiscareerstudyingatLeCordonBleuandLaVarenne,bothcookingschoolsinParisthatchefsincludingMarioBatalifirststartedtheircareersat.Sincethen,hehasdedicatedmuchofhiscareertothepracticeofgrilling.StevenRaichlenhaswrittenover25booksaboutglobalgrillingincludingHowtoGrill,TheBarbecueBible,andPlanetBarbecue!RaichlenalsohoststhetelevisionshowPrimalGrillwhichfocusesonthe“how-to’s”offirecookingandimplementingvariousgrilltechniques.Henowsellsvariousgrillingequipmentunderhisname.However,recently,Raichlenhasbeenfocusinghisattentionontheartofsmokingmeatsratherthangrilling,evencomingoutwithanewTVseries“SmokingistheNewGrilling”whichwillpremiereinJuly2015.

MikeMillsMikeMillsisoftenreferredtoasTheLegendintheworldofgrillingandbarbecuingbecauseofhisfamily'streasuredbarbecuetraditions.Between1989and1994,histeam,theAppleCityBBQteamwonhundredsofawardsandaccoladesinvariousbarbecuecompetitions.Theyevenholdtherecordforbeingfour-timeWorldChampionsandforbeingthree-timeGrandWorldChampions,whichnootherteamhaseverbeenabletobeatsofar.Today,MikeMillsowns17thStreetBar&GrillinMurphysboro,ILandhaspublishedabookentitled,Peace,Love,andBarbecue:Recipes,Secrets,TallTales,andOutrightLiesfromtheLegendsofBarbecuein2005.Barbacueisoneofthemostcommonitemsthegrillisusedfortoday.MikeMillshasusedhissuccessfulgrillingtechniquestoperfecthisbarbecueandbecomefamousforhistalentswiththegrill.

FoodNetwork’sGrillingWeek2015Thisweek-longevent,whichpremieredMay25–May31,startedthesummeroffrightbyfocusingmanyofFoodNetwork’smostpopularshowsaroundonecentralidea:grilling.FromDiners,Drive-InsandDivestoChopped:Grilltastic!andfromBeatBobbyFlay:GettingGrilledtoTrisha’sSouthernKitchen:FamilyGrillingandChilling,manyfamousFoodNetworkstarshitthegrillthisweektosharesomeoftheirfavoritetechniquesandrecipes!ThisweeklongeventinspirespeopleacrossAmericatotrysomethingdifferentthissummerandcookingvariousmealsoffthegrill.

PopularGrillingTrendsof2015NewFlavorsInternationalFlavor:AhugetrendthatistakingoverthehomesofAmericaisethnicfusion.Peoplelovetoexploreandexperienceculturesthroughtheirfood.FromLatintoAsiantoGreek,Americansloveusingvariousethnicrecipestospiceuptheirnormalgrillingexperience.SirachamixedwithotheringredientscancreateagreatAsian-inspiredmarinadeandChilepeppers,jalapenos,andcilantrocanaddaspicyMexicanfood-inspiredmealonthegrill.Peoplehavebecomecuriousandexperimentalwithculturalrecipes,causingthegrilltohaveafun,unique,internationaltwist.GrillingSalts:Shakeuptheclassicsaltandpepperbyaddingingredientslikesmokedspices,citruspeel,andbacontobringexcitingtexturesandflavorstoyourclassicdish.AlcoholBringsUniqueFlavors:Byaddingbourbonorotherflavorfulalcoholstoyourmarinadeorsauce,itenhancestheflavorsandbringsnewonesoutaswell.Addingbourbontobarbecuesaucehasbecomeafanfavorite,appearinginseveralrestaurantsaroundtheUnitedStates.Anotherideaiscombiningbourbonwithteriyakisauce,whichcreatesasavoryAsianflavortothefood.GrillingTechniquesReverseSear:Thereversesearinvolvesplacingyourmeatonlowheatwhichallowsittobecomejuicyandevenlycooked.Then,turntheflamesupforaverybriefamountoftime,whichleavesacrispcharontheexterior.Thereverseseartechniquegivesyouthebestofbothworlds.Thisalsoallowsyoutohavemorecontroloveryoursteak;itcaneasilybedoneforallpreferencesfromraretowell-done.Byslowbringingthesteaktotemperature,andfinishingwithahotsear,theresultisawonderful,evenlycookedsteakwithaflavorfulcrispcrust.LocalIngredients:Ahugetrendintoday’ssocietyisbuyinglocallygrownproduce.FromattendingalocalFarmer’sMarkettopurchasingtheoptionthatsays‘locallygrown’atthegrocerystore,weareseeingmoreandmoreAmericanscavingintothistrend.There’sjustsomethingaboutthelocalvegetablesthatmakethemseemasiftheyarecomingrightfromone’sgarden.Withmorelocalingredientsbeingbought,itisbecomingmuchmorecommontoseethemenduponone’sgrill.Peopleappreciatethefresh,home-grownflavorthegoodshave,andmixingthatwithadeliciousgrilledflavorisunbeatable.NewTwistsontheClassicsPizzaontheGrill:PizzaonthegrillisagreattwistonanAmericanclassic.Especiallyforthosewithkettlepizzaovensorcharcoalgrills,byplacingapizzaonthegrill,itenhancestheexperience.Notonlydoesthismeanhandsonprepandgrilling,italsoallowsotherstoparticipateinchoosingthe

combinationsoftoppings.Also,thegrilledpizzahasanicecrispaspectwithoutburningthepizzaentirely,whichcan’tbefoundusingthetraditionaloven.DessertontheGrill:Therearetonsofrecipesonlinewhichinvolvegrillingnotonlydinner,butdessert.Thisideaisbecomingmoreandmorepopularasrecipesandcookingshowsincorporateitmorefrequently.FromGrilledBrownieS’moresSkillet,toGrilledDessertPizza,toGrilledDoughnuts,thepossibilitiesareendless.

2015FoodTrends

Technologyrecreatingfoodexperience

Technologyissomethingthattoday’ssocietydependsonforcommunication,transportationandmore.Nowtechnologyisbeingusedinthefoodindustry.Fromipadsasmenustoappstopreorderfoodsothatitwillbereadyonceacustomerarrivesatarestaurant,technologyischangingthewaypeopledineout.Differenttechnologiescancustomizeaperson’sorderwithoutthemiddlemanofawaiterandprovidesconvenienceandspeedforacustomer.

Oysters

Becausetheyaresocheap,oystersareamajorfoodtrendin2015andcanbeusedinmanyways.Whetheritisanelegantmealorafastsnack,thereareseveralwaystoenjoyoysters.Oystershavemainlybeenseenpairedwithcocktailsandtheycanbecoveredinavarietyofsauces.

Newflavorsfromoldfoods

InthepastyeartherewasaKalecraze,butin2015othervegetableslikeceleryandparsnipsandalsogettingattentionfromchefs.Byaddingflavortothembyfrying,addingmeat,orbeingpureed,thevegetablesarerecreatingintoamoredeliciousdish.OtherfoodsthatarebeingusedinotherwaysareSirarcha,yogurt,seaweed,hummusandmore.

Alcohol

Thefirstnewtrendregardingalcoholisbuyingahugedrinkandsharing.Punchbowlsandpitchersofhardalcoholarebecominganormalitemonrestaurants’menus.Anothertrendregardingalcoholisherballiquors.Herbsaddbodyanddepthtococktails.Also,hybriddrinksarebecomingmorecommonwithmixesofunsuspectingingredients.

Cronut

Donut+croissant=cronut!Thecronutisahybridcreationthathasbecomeverypopularin2015.Itsflakinessfromthecroissantmixedwiththesweetnessfromthedonutisaperfectcombinationforanysweettooth.

Caulifloweristhenewkale

Thisamazinglyversatileveggiecanberoasted,mashed,steamedorevencutintosteaksandbarbecued.Cauliflowerhasbecomeago-togluten-freestaple,withcauliflower-crustpizzaandcauliflower'mac'andcheesebecomingcomfortfoodalternatives.

Crickets

Cricketsandtheirilkarehoppingtheirwayintoenergybars,cookies,chocolate,andchips,allinthenameofgoodhealth,sustainabilityandyumminess.We'vegonefromdeep-friedgrasshopperstocricketproteinbarsandcricketflour.Theconversationabouteatingbugsisjustbeginningbutitwon'tgoaway.AccordingtoSpecialtyFoodNews,thedailynewsletterfromtheSpecialtyFood

Association,Americanfoodiesarereadytoembracealternativeproteins:cricketflour,andmeatandcheesemadefromplants.

Bones

Meatandmeat-associatedproductshavebecomefetishized.Bonebrothistheoften-forgottensuperfoodthatformsthebasisofnearlyalloursoupsandstews.It'snourishing,simple,cheapandmakeseverythingtasteamazing.

SmokingScienceofSmokingMeatsRibsBrisketBaconTurkeyBostonButt

EquipmentTypesofSmokersWoodCharcoalGasElectric

TypesofWoodMesquiteHickoryOakCheeryAppleMapleAlder

OtherEquipmentThermometerTongsGlovesChimneyStarterFoilBarbequeToolSet

BestSmokersTheBigGreenEggKamadoJoeOther

TasteRubsSauceBriningMarinating

StepsforSmokingPreparethemeatCookthemeatRemovethemeat

TheScienceofSmoke

Smokingisatechniquethattakesalongtimebutmakesalotofflavor.Theconceptofsmokingchangesuncooked,rawmeatintoacrisp,juicymeal,butwhathappenswhenthemeatisinthesmokerisamysterytomost.Thescienceofsmokingexplainswhatisgoingonduringthehoursthemeatislefttocook.

1. Thedifferenttypesofwoodorcharcoalisburnedwhichcreatesdifferenttypesofsmokedependingonthematerialbeingburned.

2. Thesmokeproducesnitrogendioxidewhichmixeswiththesurfaceofthemeatanddissolves.3. Thenitrogendioxidebecomesacidicbecauseitlosesanoxygenmoleculeandbindstoamore

stablecompound(myoglobin)4. Themyoglobinintheconnectivetissuebindstothenowacidicnitrous(createdfromthe

smoke)whichcreatestheredcolorandflavor.Brisketsandporkbuttsaretwoofthemostpopularbarbecuecuts,andbothofthemhaveahighpercentageofconnectivetissuecontainingcollagen.Collagenisconvertedtogelatinwhenheatedanditrequiresahigherinternaltemperature(rangesfrom185to195°F)toachievethisconversion.Althoughthemusclefibercomponentoftendernessgetstougherasinternaltemperaturesgoup,theconnectivetissuecomponentoftendernessbecomesmoretender.Fall-apartbarbecuesuchaspulledporkisachievedbecausetheconnectivetissuehasbecomesolublewithcooking.Failuretoreachthisendpointwillresultintoughbarbecue.

MeatsforSmoking

Theprocessofsmokingmeatislong,butresultsinlotsofflavor.Becauseofthelengthofthecookingtime,themeatsnormallyseenasgood,likeleancuts,arenotgreatcandidatesforsmoking.Thesemeatswilleasilydryoutandbecomeinedible.Badcutsofmeat,fulloffatandconnectivetissues,comeoutmoretenderandflavorfulwhenbeingsmoked.

Ribs

Thebesttypesofribsforsmokingareonesthatarelarge,thick,andcontainalotoffat.Thedifferentcutsofbeefandporkribsincludebabyback,countrystyle,spare,beefbackandshortribs.Thebesttypesofribsforsmoking,especiallyforinexperiencedchefs,arebeefbackribs.Beefbackribsarebigandveryfatsotheyareeasytosmoke.Otherribsthatthrivebeingsmokedareshortribs,countrystyleorspare,buttheyaren’taspopularasbeef.

Brisket

Brisketisoneoftheeasiestmeatstosmokesoitissmokedthemostfrequentlycomparedtoothermeats.Therearetwowaysinwhichbrisketcanbesmoked,eitherwitharuborsauce.Brisketissmokedonaslowheatbecausethejuiciness,richness,butterytextureandflavorareremainedwelloverslowheat.

Bacon

Baconisatypeofmeatthatisnaturallydeliciousinflavorthereforedoesn’tneedalotofextraspices,rubsorsauces.Oneofthebestadvantageswithbaconsmokingisthatthereareseveralwaysthatitcanbecooked.Thetwomainwaysaresmokingitwithcoldsmokeorhotsmoke.Coldsmokeisusuallybetterbecausethejuicinessandmoistureismaintainedbetter.Toavoidnitratesinbacon,continuetosmokethebaconuntiltheyarepink.

Turkey

Turkeyisthecenterpieceatmanyspecialholidays,butthistypeofmeateasilybecomesdryandchewy.Itisveryimportanttokeepcarefulwatchofthebirdwhencookingit.Anadvantageofsmokingaturkeyisifthechefbrinesitandthensmokesit,theturkeywillkeepitsflavor,won’tdryout,andwillkeepallofitsjuicesandtaste.

BostonButt

TheBostonbuttisatypeofmeatthatcomesfromthefrontshoulderofthepig.Ittakesalotoftimetosmokebecauseitismoreroughandhardthanothermeats.Agoodbrinewillmaketheflavorstrongerwhenitissmoked.AftertheBostonbuttisdonesmokingthemeatispulled.Thisisthemaincharacteristicofthetastymeatwhichisservedinasandwich.

EquipmentforSmoking

Whensmokingmeatitisessentialtohavethepropertoolsinordertomakethebestqualityproduct.Beyondjustasmokerandtongs,woodisoneofthemajorfactorstoconsiderwhensmoking.Also,ameatthermometercanmakeorbreakasmokeditem.

TypesofSmokers

WoodSmoker:Outofallthetypesofsmokers,woodsmokersproducethemostflavorfulmeats.Theyarepoweredbywoodblocksandchipswhichhelpcreatesomeoftheflavorinthemeat.Althoughtheyproducesthemostdeliciousresultstheyarerequirealotofattentionbecauseitishardtokeepthewoodburningaconstanttemperature.Itisimportanttomonitorthesmokerandfeeditwoodtokeepthetemperatureup.

CharcoalSmoker:Charcoalsmokersarealoteasiertousecomparedtowoodsmokersandtheystillmaintainagoodflavor.Theyarepoweredbyacombinationofcharcoalandwood.Thecharcoalburnsforalongertimeandismuchsteadiercomparedtowood.Also,abackyardgrillcanbetransformedintoasmokerwithcharcoal.

GasSmoker:Agassmokerisoneoftheeasiestmachinestousebecauseyoucanturniton,putthemeatinandletitsit.Itispoweredbyagasflametomakethewoodpelletssmolder.Thereisnoneedtomonitorthetemperatureandinexperiencedsmokersshouldconsiderusingthistechnique.

ElectricSmoker:Anelectricsmokeristhesameasagassmokerinthesensethatthereisnoneedtomonitoritandmeatcanbelefttocookallday.However,thesimplicityofthissmokercreatesadownfallbecausethemeatwon’thavethebestflavor.Also,thesetendtobemoreexpensivethanothersmokers.

TypesofWood

Mesquite:Givesmeatastrongsmokyflavor.Smallercutsofmeatwillhaveashortercookingtimewiththiswoodwhereasbiggercutsrequirealldaycooking.Ifcookingbiggestcutsofmeat,mixthemesquitewoodwithanotherwoodsoitwillcookfaster.

Hickory:Hickorywoodalsohasastrongflavorandisverydistinct.Thisisthebestforredmeat,especiallyribs.

Oak:Thistypeofwoodisbestforcookinglargecutsofredmeatthatrequirealongersmokingtime.Itsflavorismoresubtlethanmesquiteorhickorysoitwon’tbetoooverwhelming.

Cherry:Cherrywoodcomplimentsredmeatandpork.Itcanalsobeaddedtoalder,hickoryoroakwoodforotherflavor.

Apple:Thiswoodhasasweettastewhichisgoodforporkorpoultry.Itcanalsobeusedtosmokefish.

Maple:Maplewoodisalsosweettopairwithporkorpoultry.Ithasadelicatetasteandtendstodarkenwhatevermeatisbeingsmoked.Itgoeswellwithalder,oakandapplewood.

Alder:Thisislightandsweetwhichisperfectforpoultryorfish.Italsoisgoodtouseforwhitemeat.

Woodstoneveruse:Softwoodssuchasfir,pine,spruce,cedar,cypress,oleanderandotherconifersarebadtouse.Theymakemeattastebitterandsomecanbetoxictohumans.

OtherEquipment

Thermometers(ovenandmeat):Itisnecessarytohaveanoventhermometerwhensmokingmeattokeeptrackofthetemperatureofthesmokerbecauseitneedstomaintainaconstanttemperaturethroughoutthesmokingprocess.Ameatthermometerisalsoimportanttohavetomeasurethetemperatureofthemeatattheendofthecookingtime.

Tongs:Tongsareaclassicbarbequenecessity.Goodtongsarelongandstrong.Theycanreachmeatthatisdeepintoasmokerandalsohavethestrengthtopickupanyweight.Tongshelpkeepthechefsafeandoutofthefire.

Insulatedfoodgloves:Theseglovesaregoodtousewhenpullingmeat(BostonButt).Itiseasierandlessconsumingtopullmeatwithhandswhilewearingtheglovesopposedtoaforkandtong.Theyalsohelpprotectthechefwhilesmoking.

Chimneystarter:Thisisusedforcharcoalgrills.Thepurposeofthisistostartandmaintainthecoals.Chimneystartersmakethecharcoalgrillingprocessaloteasier.

Foil:Thissimpletoolisimportanttousewhensmokingbecauseithelpstrapflavorintothemeat.

Barbequetoolset:Althoughnotnecessary,thiscanhelpmakethesmokingprocesseasier.Withforks,tongs,brushesandmore,itcontainsmostofthebasictoolsneededforpreparingandsmokinganyfoods/

TheBigGreenEgg

TheBigGreenEggisoneofthemostpopularsmokersonthemarket.Withitsprecisetemperaturecontrolpeoplecangrill,roast,smokeandbakeatexacttemperaturesjustbyadjustingtheairflowcontrols.WiththeEggyoucanchoosetheexacttemperaturethatyouwantthefoodtobecookedatanditwillmaintainthetemperatureforlongperiodoftime.BecausetheEggisceramicitiseasiertouseandalsomuchsaferbecausetheoutsidewon’tgetasahotasagrill.

WhatmakesTheBigGreenEggbyfarthebestcookingdeviceofitskindarethepatentedcomponentsandstate-ofthe-artceramictechnologiesthatprovideimprovedinsulation,thermalshocktoleranceandmaterialstrength.Thehigh-qualityceramicsusedineachandeveryEGGwillnotcrackordeteriorateovertime,andmanyEGGsarepasseddowntothenextgeneration.TheBigGreenEggcomeswithaBest-In-Classlimitedlifetimewarranty.

Truesmokingtemperaturesgenerallyrangefrom225°F/107°Cto275°F/135°C.Onceyougetthehangofit,it’sapieceofcaketoadjustthedraftopeningstosetthepropertemperature.Butunlikeatruepitmaster,whomustworkhardtomaintainthoselowtemperaturessteadilythroughouttheextendedsmokingperiod,anEGGcanretainheatatprecisetemperaturesformanyhoursofcookingwithlittleattentionrequired.

AconvEGGtorisparticularlyusefulwhensmokingbecauseitactsasabarrierbetweenthefoodandthedirectheatofthefirebutallowsthehotairandsmoketoflowaroundthefood.Inaddition,iteliminatestheneedtoturnfoodduringthesmokingprocess.

TheinsulatingceramicsoftheBigGreenEggallowyoutopreciselycontrolthetemperatureevenatlowheat.Acontrollable200to350°F/93to177°Cgivessucculentresultswithturkey,ham,lamb,

chicken,ribsoranyofyourfavoritecuts,infusingthemwiththearomaticwoodsmokeflavor.Wanttoslowcookatlowheatforsixteentoeighteenhours…noproblem!

ConvEGGtor

TheconvEGGtorisanindirectconvectioncookerontheBigGreenEgg.TheconvEGGtorisdesignedtofacilitateindirectcookingontheBigGreenEggbyprovidingaheat-directingbarrierbetweenthefoodandthefire,instantlytransformingyourEGGintoanoutdoorconvectionoven.ThedesignoftheconvEGGtor,inconjunctionwiththethermalpropertiesoftheEGG,allowsheattoefficientlyradiatewithinthedomewhilepreventingtheflamesandheatfromover-cookingthefood.Thisisperfectforsmokingbecauseitcandirecttheheataroundthemeattocookitangiveitflavor.

SmokingChipsandChunks

TheBigGreenEggalsosellssmokingchipsandchunkstouseintheeggforsmokingmeat.Woodsmokingchipsandchunksaddavarietyofdeliciousflavorstofoodscookedoverthecoals.Eachtypeofwoodwillimpartadifferentflavortomeatsorotherfoods,resultinginanendlessvarietyofnewflavorcombinations.Chipsareavailablein180ci/2.9Lbagsandchunksareavailablein.32cf/9Lbags.

Flavorsofsmokingchipsandchunksincludepecan,apple,cherry,hickory,JackDanielsandmesquite.

KamadoJoe

KamadoJoeisacompanythatmakesgrillsandotherbarbequeproducts.KamadoJoesareceramicgrillsthatprovidealotofversatility.TheKamadoJoegrillhastheabilitytogrill,smokeandsear.Notonlydoesthegrillcomewithmanyoptionstopreparefood,butthegrillitselfisequippedwithotherfeaturestomakethecookingeasy.

IneachKamadoJoegrillthereisaflexiblecookingsystemwhichallowsmultipleitemstocookatthesametime.Thegrillalsohasfoldinghoopshelves,aslideoutashdrawertomakecleanupeasyandacartwithlockingwheelswhichallowsforeasymaneuvering.OtherfeaturesthatarehighlightedonaKamadoJoearethetopventtocontroltemperatures,thehighfire,heatresistantceramicvessel,pinsoneachshelftokeeptoolshandy,andastainlesssteeldraftdoorthatgivesmoretemperaturecontrol.

Thedualdisctopventisagreatfeatureforsmokingbecauseitisusedforlowtemperaturecookinggivesgreattemperaturecontrol.KamadoJoe’sabilitytocontroltemperatureandthelong-burningstaminaoflumpcharcoaltransformsthisgrillintoasmokerorslowcooker(itwillmaintainlowtempsforupto12hourswithoutaddinglumpcharcoal).

BecausetheKamadoJoehasauniqueroundshape,itallowsforbettercirculationofheatwhichcanmakecookingfasterandalsothemeatwillnotloseasmuchmoisture.

GrillSetUpandCookingInstructionsforSmokedFood

CharcoalandAirFlow

1. Buildamoundofcharcoalthatstartsjustbelowtheholesinthesideofthefireboxwiththepeakofthemoundjustbelowthetopofthefirering.

2. Buildthemoundwithlargechunksatthebottomandsmalleronesasyoubuildit.Dumpingcharcoaldirectlyintothefireboxwillallowsmallpiecestoblocktheairholesinthefiregrate,whichcanpreventyoufromreachinggrillingandsearingtemperatures.

3. Charcoalcanberelit2-3timesformultiplecookings.Usetheashtooltostirtheusedcharcoal,sotheasheswilldropthroughthefiregrate.Add1/3newcharcoaltotheexistingcharcoalandbuildanewmound.Thisworksforwellforroastingandgrilltemperatures.Afullfireboxofonlyfreshcharcoalisrecommendedforsmokingandsearingtemperatures.

CharcoalTip:Youcan’thavetoomuchcharcoal,butyoucanhavetoolittle.

Lighting

1. Lightthecharcoalwithafirestartercubeortwo,chimneystarter,electricstarterorothermethod.

2. Openthebottomdraftdoorandleavethedomeup.3. Wait8-10minutesforthecharcoaltobuildasmallbedofembers.4. Closethedome,openthetopventfullyandadjusttheairflowasneededasyounearthe

targettemperature.LightingTip:Neveruselighterfluidoranyothercombustibleliquid.

Temperature

1. For“lowandslow”temperatureslike225°F,startwithaverysmallfireinoneareaofthecharcoal.

2. Closethelidandallowthetemperaturetocomeupslowlywiththedraftdooropen2”andthetopventopen1/2”andthedaisywheelholesfullyopen.

3. Thismethodmaytake30-45minutestoreachyourtargettemperature,butitwillensurealongandslowcookingperiod.

TemperatureTip:Itiseasytoraisethetemperature,butverydifficulttolowerthetemperature

CookingInstructions

1. Placetheheatdeflectoronalevelsurfacewiththeceramicplateinthebottomposition.2. Placeadrippannomorethan3"deepbetweentheceramicplateandframeoftheheat

deflector.Insertthemintothegrill.3. Fillthedrippanwith2litersofDr.Pepper®orCoke®andaddenoughwatertofill3/4of

thepan.Youcanjustusewater.4. Placethecookinggrateontopoftheheatdeflectorframeandplacethemeatdirectlyonthe

grate.5. Insertthetemperatureprobeifyouareusingathermometer.6. Leavethebottomdraftdoorandtopventfullyopenuntilthegrillreaches200°F(93°C).

Thismaytake45minutesormore.7. Closethedraftdoortoa2"openingandclosethetopventwithjustthedaisywheelsfully

open.

BestSmokers

BackwoodsSmokerChubby

Features:Thereisalowerdoorforthefuel,andabovethecharcoalbelowthebottomshelfinthefoodchamberthereisalargecapacitystainlesssteelwaterpanthatputssignificanthumidityintotheatmosphereandkeepsfoodmoist.Thismoistureisbothgoodandbadinthatittakeslongertobuildagoodhardbark.Wallswithinsulationperformwellinfreezingweather.Thechimneyopeningisatthebottomofthebackwallsosmokeandheatworktheirwaydownpastthefoodfromthetop,exitthecookingchamberatthebottom,andthengoesbackupthechimney.Becausetheductfromthefireboxopensatthetop,thetopshelfrunsabithotterthanlowershelves.Materials,welds,andbendsarehighquality.Therearestainlesssteelprotectorsonthetopcorners,thedoorlatchesandgasketsclosetight.

BroilKingKeg

Features:TheBroilKingKegisahighqualitykamadocooker,athomeinthebackyardorhitchedtoavehicle.Itexcelsatsmoking,roasting,bakingandsearingthinmeats.Whilecompetitivebrandschargeextraforjustabouteverythingbutthelogo,TheKegcomesfullyequippedwithstand,

Type:Charcoal

Cost:$970

Capacity:1,023squareinches(about150burgers)

Type:Charcoal

Cost:$899

Capacity:280squareinches(about13burgers)

shelves,extenderrackanda”Multi-tool”whichhelpshandlethegrateanddampersanddoublesasanashrake.Mostkamadosaremoldedceramicovenswithsometypeofexteriorfinish,adesignthat’sbeenaroundforthousandsofyears.Onehastotakecarewhenhandlingtheseheavyceramicsbecausetheycancrackandevenbreakapartifdroppedorknockedover.BKKuseslightweight,modernfiberglassinsulationcladwithsteel,andapowdercoatedexteriorthatremainscooltothetouchwhilecooking.

CampChefPelletGrill&SmokerDLX

Features:Thedialcontrollernotonlyprovidesthermostatic,setitandforgetitcooking,butalsohasaDualLEDreadoutthattogglesbetweenyoursetcookingtempandinternalmeattempmonitoredbyastainlesssteelmeatprobeincludedwiththeunit.Inadditiontonotchedtempsettingsof175to400degrees,thecontrollerhasshutdown,feed,losmokeandhismokeoptions.Losmoketempissaidtobeabout175andhismokeabout225.Thesmokertemperaturescanvaryalittlein'smoke'settingsbutwillstillstayprettyconsistent.Inthe175and225modes,thereisplentyofsmokebuttheaugerwillbequicker,thereforethepelletswillburnmorethentheysmolderandtemperatureismorestable.Themaincookinggrateisrolledsteelcoatedwithenamel.Theupperrack,drippanandheatdeflectoraremadeoflonglastingstainlesssteel.20poundcapacityhopper.Itcomesalmostfullyassembled.Allyouneedtodoisattachthelegs,sideshelf,chimneyandlidhandle-nowiringrequired.MSRPis$834,butit'sbeingofferedbyavarietyofmerchantsforunder$700whichmakesthisabestbuyforfolksthinkingabouttakingtheplungeintopelletsmoking.CheckoutourWheretoBuysectionbelow.

ChefCampSmokeVault24”

Type:WoodPellets

Cost:$834

Capacity:429squareinches(about21burgers)

Type:Propaneandnaturalgas

Cost:$344

Capacity:903squareinches(about44burgers)

Features:Manygassmokershavelimitedtemperaturerangeandcan'tgetdownandholdlowandslowtempsof225⁰.ButSmokeVaultcanbedialeddownto160⁰andcrankedupto400⁰!Verticalgassersareoftennarrowmakingitachallengetodoribs.Withtwo21.5"Wx14"DsmokingracksTheVaultwillaccommodateslabsofribslaidflatandthereisenoughheadroomtouseribracksonbothshelvesforbiggatherings.Italsocomeswithanadditional,nickel-platedmeshjerkysmokingrack.Thereisalsoawaterpan,steelwoodchiptray,removableporcelainbasetrayforeasycleanupandpushbuttonignition.Threeadjustabledampervalves,oneontopandoneoneachside,helpcontrolsmokeandheat.TheVaultisbuiltsolidandyoucaneasilyfinditforwellbelowlistpricebyclickingourWheretoBuyLinksbelow.Evenso,youcanfindahundredverticalgassersforlessmoney,butifyouhavetheextradough,thisbigbeautyisworthit.

Char-broilVerticalElectricSmoker

Features:Thiscanbeablessingorcurseintheselowpricepoints.Whilewelovedigitalcontrolwhichallowsyoutosetaspecifictempandrelyonthecontrollertomaintainit,inexpensivecomponentsareofteninaccurateorfailcompletely.Char-Broil'scookerusesaprimitivedialthermostatthatletsyoudiallowtohighwithnospecifictemperaturesettings.Usedinconjunctionwithagooddigitalthermometer,youcandialupyourdesiredtempandthesimplecontrollershouldbelesslikelytomalfunctionovertimethanmanycheapdigitalcontrollers.Threechromeplatedracks,doublewalledinsulation,porcelaincoatedsidebysidewatertrayandchiptray,andasmalldripcuphangingatthebottom.

Type:Electric

Cost:$190

Capacity:504squareinches(about24burgers)

Taste

Rubs

Arubisadrymarinadethatissprinkledorpattedontomeatbeforeitiscooked.Theycanbemadefromanyspicesandcanrangefromjustsaltandpeppertomuchmore.Theyareappliedtomeatatleastafewminutesbeforecooking,orthemeatcansitintherubovernight.Whenthemeatcookstheseasoningsseepintoitwhichmakesthemeatflavorful.

Howtomakethebestrubs

Freshspicesandherbs:Buythefreshest,bestqualityspicesavailable.Thereisahugedifferencebetweentheold,been-in-the-cupboard-way-to-long,"buck-a-bottle"spices,andthebetter,freshstuff.

Ratioofingredients:Dryrubrecipes,usedbytopcompetitors,oftenstartwithtwobasicingredients,sugarandsalt.Addspicesataratioknownasthe8:3:1:1rub.Ex.8tablespoonslightbrownsugartightlypacked,3tablespoonskoshersalt,1tablespoonchilipowder(theno-salttype),1/2teaspoongroundblackpepper,1/2teaspooncayennepepper,1/2teaspoonthyme(crushed),1/2teaspoononionpowder

Sugarsandsalts:Darkersugarsliketurbinado(sugar-in-the-raw),lightmuscovado,orhighqualitybrownsugararebestforsmokedmeatrubs.CoarseKoshersaltismuchpreferredforthebestdryrubrecipes.Bothoftheseingredientsarechef'ssecrets,andthetopBBQcompetitor'sedge.

Time:Arubshouldbeabsorbedforthebestresults,andthisdoesnotmeanitneedstoberubitintothemeat.Rubsareappliedliberallytomoist,thawedmeat(preferablyundertheskinoffowl)foratleastacoupleofhours.Thereisamaximumeffectiftherubisapplied24hoursbeforehittingthefire.Thisallowstherub'singredientstomixwiththemeat'snaturaljuices,effectivelymarinatingwithoutthemuss!

Sauce

Therearedifferentsaucesthatcanbeusedatthedifferentstagesofcooking.Moresavorysaucescanbeusedbeforeameatiscookedwhereassugarysaucescanonlybeusedafteritiscooked.Saucescanaddflavortomeatsthatareblandaftertheyarecooked.

HowtoApplySauce

Thick:Ifbrushingsauceontothemeatasit'ssmoking,dosoonlyduringthelasthalf-hour.Sweetbarbequesaucescanburnrathereasily.Andinthispartoftheworld,lettingsauceburnontheribsisconsideredribabuse!

Thin:Moppingsauceisnotsomuchabarbecuesauceasitisabastingliquid.It'salotthinnerinconsistencyandhasverylittlesugar…mopitonthroughoutthesmokingsession.Usingbrisketmoppingsaucewillkeepthebrisketbeingsmokedniceandmoist,whileaddingflavor.

Brining

Briningisoftenusedtotreathamandpoultrybeforesmoking.Ifplanningtobrinethemeat,mixupabrinerecipeandsoakthemeatinthebrineovernightorforatleast8hours.Keepthemeatintherefrigeratorwhileitbrines.Besuretoremovethemeatfromtherefrigeratorandbringittoroomtemperaturebeforebeginningthecookingprocess.

Marinating

Marinatingisoftenusedtotreatbrisketandotherbeefcutsbeforesmoking.Usethesametechniquetomarinatethemeatasbrining.Scoringthemeatinafewplacescanhelpthemarinadesoakin.Drainthemeatandbringittoroomtemperaturebeforecookingit.Marinatingisgoodbecauseitkeepsflavorandtendernessinthemeat.

StepsforSmokingMeat

Preparethemeat

Addseasoning:Thisstepisoptional,butmakesalargedifference.Bypreparingthemeat,alotofflavorcanbeaddedbyjustputtingonamarinade,sauce,brine,orrub.Thesmokewillhaveahugeimpactontheflavoralone,butbydoingthistherewillbealotmoreflavor.Itcanalsopreventthemeatfromdryingoutandhelpkeepitsjuices.

Bringtoroomtemperature:Makingsurethemeatisroomtemperatureisanimportantstepbecauseitwillhelpthemeatcookbetterinthesmoker.Whenthemeatstartsatroomtemperatureitensuresthatitwillcookevenlyandreachthecorrectinternaltemperaturebytheendofthesmokingprocess.

Calculatecookingtime:Howlongitwilltaketocookthemeatdependsontheheatofthesmoker,thesizeofthemeatandthetypeofmeat.Porkandbeefribstypicallytakeupto8hourstocook,butsomethickercutsofmeatcantakeupto22.Itisalwaysbettertoaccountformoretimethanitmayactuallytaketogetagreatflavorandfullycookedmeat.

Cookthemeat

Checkthesmoker:Inordertosmokethebestmeataspossibleitisimportanttomakesurethesmokerorgrillisatthecorrecttemperature.Beforeaddingthemeat,takethetemperatureofthegrillandmakesureitistherighttemperatureforthemeatthatisbeingsmoked.

Putinsmokerorgrill:Putthemeateitherdirectlyonthehotsurfaceorinashallowaluminumtray.Donotwrapinfoilbecauseitwon’tallowthesmoketotouchthemeat.Positionthemeatinthecorrectdirection.Whencookingbrisket,makesurethefatsideisfacingup.Alsomakesurethemeatisn’tdirectlyovertheheatbecausethebestpartofsmokingisthesmokytasteanditwon’tachievethisflavorifitisdirectlyovertheheat.

Removethemeat

Checkthetemperature:Withameatthermometer,checkthetemperatureofthemeat.Makesurethatitisatthecorrecttemperaturebeforeremovingthemeatfromthesmoker.Poultryshouldreach165degrees,andporkandallgroundmeatsshouldbe160degrees.Steaks,roastsandchopsshouldbe145degrees.

Checkforthesmokering:Duringthesmokingprocessandpinkringwillformundertheoutercrustofthemeat.Thisringindicatedthatthemeatwassmokedcorrectly.

GrillingFoodforGrilling Proteins Beef Pork Poultry Seafood Fish Scallops Shrimp Other Vegetables Pizza DessertSupplies Tools/Gear Grill Fuel CharcoalBriquettes ChimneyStarter Long-HandledTongs Spatula Long-HandledBastingBrush Long-HandledStiff-wireGrillingBrush Instant-readThermometer Cookware StainlessSteelGrillTray RoastingRack GrillWokTaste Marinades RubsIndoorGrills TypesofIndoorGrills OpenGrill FoldingContactGrill BestIndoorGrillsOutdoorGrills TypesofOutdoorGrills PortableGrill GasGrill CharcoalGrill BBQWoodPelletGrill HybridGrill BestOutdoorGrillsTechnique StepstoOutdoorGrilling IndoorGrilling Tips&SafetyPrecautions

FoodforGrilling

Proteins

Beef:Thisproteincomesinvariouscutsandcanbecookedtoorder.Fromraretowell-done,beefisaneasymeattogrillforbeginningsandexpertsalike.Thecookingtimeforbeefvariesbasedonthethicknessofthemeatandindividualmeatpreferences.Somedifferenttypesofbeefthatareoftengrilledincludegroundbeef,flanksteak,stripsteak,filetmignon,ribs,tri-tiproast,ribeyesteak,tenderloinroast,T-bonesteak,andskirtsteak.Also,mostbeefselectionsarebestseasonedwithamarinade.

Pork:Porkisalittlemorechallengingtocookthenbeef,butit’sessentialthatyourmeatreachesaninternaltemperatureof145degreesFahrenheit.Forthisprotein,oneshouldcookonmediumheartsoitdoesn’tovercookandbecomedry.Somepopulargrilledporkitemsareporkchopsandporkribs.Whenseasoningpork,spicerubsareidealtoproducethemostflavorfulresult.

Poultry:Similarlytopork,chickenrequiresmoreattentionbecauseit’saleanerpieceofmeatandcaneasilybeovercooked.However,similarlytobeef,thechickenhasdifferentkindsofmeat.Darkmeat,includingthelegandthigh,isoftenmoreflavorfulbutalsomorefatty.Whitemeat,ontheotherhand,includesthebreastandwing,andalthoughitislowincalories,themeatoftenturnsoutalittledry.Oneshouldcookthismeatonmediumhigh,reachinganinternaltemperatureofabout165degreesFahrenheit.Somegrilledpoultryexamplesincludegrilledchickenbreastandroastedchickenthighs.Finally,poultrycaneasilybeseasonedusingamarinade.

Seafood

Fish:Grillingfishcanbemorechallengingthantheotherproteinslistedabovebecauseitisverylean.Itissuggestedthatfishiscookedoververyhighheatandtoppedwithamarinade.Also,beginnersshouldtrygrillingsalmonfirstbecauseitissturdierthanmanyotherkindsoffish.However,Mahi-mahi,snapper,tuna,andswordfisharesomeothergreatgrillingoptions.

Scallops:Scallops,whoareapartofthemolluskfamily,canbecookedtoperfectiononthegrill.It’srecommendedtofindthelargestscallopswhichwillhavethesweetestflavor.Scallopscookbestwithnoseasoningbutcanbeglazedoveronceoffthegrill.Thescallopsshouldbeasdryandcoldaspossiblepriortogrillingandcanskewerscanbeahelpfulwaytomanagethem.Finally,thescallopsshouldbeonthegrillforaboutfourminutesoneachside.

Shrimp:Shrimpisgrilledbestwhendeveinedandunpeelingisoptional.Itcanbeputonskewersorjustplacedonthegrill.It’scommonforshrimptobemarinatedpriortoreachingthegrillwhichissetatahightemperature.Theshrimpshouldonlyremainonthegrillfor3-4minutesperside.

Other

Vegetables:Justlikemeatsandseafood,vegetablesthrownonagrillonhighheat.Theveggiesaretypicallycoatedwithamarinadeoroiltoavoidstickingtothegrill.Theycanbeseasonedwithsalt

andpepper,herbs,orvariousotherseasoningsdependingontheindividual’spreferences.Commonvegetablesthataregrilledareasparagus,corn,eggplant,mushrooms,peppers,onions,andcabbage.

Pizza:Grilledpizzaisoverallprettysimpleandbecomingmoreandmorecommonthesedays.Itishandson,easytomake,andbasedonthepreferencesofthecook.Grilledpizzatypicallyrecommendsacharcoalgrillandthetimeisbasedoneachindividualpizza.

Dessert:Similarlytopizzamadeonthegrill,dessertmadeonthegrillhasbecometrendierthispastyear.Somedifferentitemsthatcanbemadeincludes’mores,grilledpoundcake,andgrilledfruit.

Supplies

Tools/Gear

Grill:Agrillitselfisobviouslyessentialtogrillingfood.However,thereareoptionsincludingcharcoal,gas,wood,electric,andmanyothergrillsthatalterthetasteofthefood.

Fuel:PropaneFuelismandatoryforgasgrillsinordertogetthefirestartedonthegrill.

CharcoalBriquettes:Blocksofcombustiblecoaldustusedtostartafireonacharcoalgrill.

ChimneyStarter:Achimneystarterisatubethatstartsacharcoalgrillwithonlysomenewspaperandamatch.

Long-HandledTongs:Thesecanbeusedtoflipandmoveyourproteinsandothergrilleditemswithoutlosingtheflavorandshapethatyouwouldusingagrillingfork.Thesealsoofferthemostamountofgripandsturdiness.

Spatula:Thespatulaisanessentialwhengrillingitemslikeburgersandfishbecauseitgivesyouthecapabilityofeasilyslidingunderthesehard-to-flipitemsthatsometimessticktothegrill.Whenusingaspatulaonagrill,thesiliconeandmetalmaterialonesarerecommended.

Long-HandledBastingBrush:Thistoolisusedtoapplyglazes,sauces,andmarinadesduringthelastfewminutesofthegrillingprocess.It’simportanttofindonethathasheat-resistantsiliconebristles.

Long-HandledStiff-wireGrillingBrush:Thisisusedtocleanthegrateonthegrillbeforeandafteruse.

Instant-readThermometer:Thistoolisusedtofindtheinternaltemperatureofyourmeatwhichwillhelpyoutodeterminewhenitiscookedtoyourpleasing.

Cookware

StainlessSteelGrillTray:Astainlesssteelgrilltrayisagreatproducttohaveforgrillingbecauseithelpskeepaneventemperatureandholdsitsheatwellafteryouhaveremoveditfromthegrill.Thismakesitusefulforservingmealsandalsoforcooking.

RoastingRack:Aroastinghasmetalwiresthatthemeatsitson,whichallowairtocirculatearoundthemeatasitcooks.Thishelpspreventmeatfromburningandmakestheskincrispywhilesealingintheflavorandjuices.Becausethemeatiselevatedontherack,itdoesn’tsitinthejuices,whichdoesn’tallowallsidestocrispandgetcookedeasily.

GrillWok:Thiscookwareisusefulwhengrillingitemsthatmightfallthroughtheholesofthegrill.Itallowsyoutogrillitemsthataresmallerandstillachieveadeliciousgrilledflavor,withouthavingtoworrywhetheryourfoodisgoingtofallthroughthecracks.

Meat

Marinades:Marinadesareliquidsthataremadeofherbs,spices,andanacid(typicallycitrus,vinegar,oralcohol).Theyaretypicallyusedasawaytoaddflavortoyourfood.Additionally,whenamarinadeisusedonmeat,theacidbreaksdownitstissuesmakingthemoremeattender.Therefore,theyworkbestonflattercutsofmeatsotheentiremeatisaffectedandnotjusttheexterior.Steakcutsfromtheround,flank,chuck,andskirtareidealforthetenderizingeffectofmarinades.However,otherfoodcanbeusedwithmarinadesaswell,includingvegetables,chicken,andshrimp.Foodcanmarinateinafridgeanywherefrom1hourtoovernight.Theleftovermarinadecanbeusedtobastethemeatwhileit’sonthegrill.Itissuggestedtouse¼cupofmarinadeforeachpoundoffood.

Rubs:Rubsareamixofspicesandseasoningsthataddflavorwithouttenderizingyourfood.Somerubsaredryrubswhicharedryandpowdery.Othersarepasterubsandincorporatesometypeofawetingredientlikeoilormustardtoformapaste-likesubstance.Whenusingarubonmeat,it’smostusefulforlargecutsofmeatlikebrisketsandporkbutts.Additionally,addingsalttotheruballowssurfaceandinteriorfatstomeltwhilethemeatiscooking,helpingtokeepitmoist.However,bothrubsshouldbepattedandmassagedintothemeatorvegetablestoformacoatingorcrust.Rubscanbeappliedjustbeforecooking,butformoreimpactyoucanputrubsonafewhoursbeforeyouplantocookandstoremeatinthefridge.

IndoorGrills

Indoorgrillsareagreatinvestmentbecausetherearetimeswhereyoucan’tgrilloutside,especiallyifyouliveinaclimatewithsnowandrain.Anoutdoorgrillcannotbeusedinside,evenagarage,becausetheyproducelargeamountsofcarbonmonoxide.Whengrillinginsideyoumustuseagrillthatisdesignedforindoor.Unfortunatelybecauseindoorgrillsareusuallyelectric,theydonotcreateasmuchflavorasoutdoorgrills.

TypesofIndoorGrillsOpenGrill:Theopengrillismuchlikeyouwouldthinkofanoutdoorgrill.Theseelectricapplianceshaveaheatingelementandagrilllikecookingsurface.Whileyouhavetoflipfoodstocookevenlytheexperienceofgrillingismuchmoreauthenticandtheflavorisclosertotherealthing.AgoodexampleofthistypeofgrillistheZojirushiEB-CC15IndoorElectricGrill.

FoldingContactGrill:ThisisbasicallyaPaninipresswhichistheoriginofallthefoldingcontactgrillsliketheForemanGrill.ThesehavebeenpopularinEuropefordecadesandaregreatformakingsandwiches.Ofcoursetheyarereallyusingthetermgrill,asingrilledcheesesandwich.Notsomethingyou'dmakeonafullsizedgasgrill.Theadvantageofthisstyleofgrillisthattheycookonbothsidessimultaneouslyandrequirelessattentionfromthecook.

BestIndoorGrillsGeorgeForeman15ServingIndoor/OutdoorGrillType:ElectricCost:$130.00Capacity:240sq.in.Features:Thisgrillisanelectriccookerthatcanbeusedasatabletopgrillorfreestandinggrillwhenmountedontheincludedpedestal.Itincludesanon-stickribbedgriddlecooksurfaceandhasaslightlyindentedcentertochannelgreaseintoaremovablegreasecupconcealedinside.Thecooksurfaceisalsoremovableanddishwashersafe.ThetemperatureonthisgrillcanbesetusingaLow-Highdialcontroller.However,toreachaspecificheat,oneneedsadigitalthermometer.Anotherdownsideisthatthisgrillhastroublegeneratingandmaintainingaspecifictemperature,butForeman’sdomedlidwascreatedtosolvethisproblem.Thisgrillwouldbeagreatinvestmentforthosewholiveinanapartmentandcannotownanoutdoorgrill.GeorgeFormanGrillGR20BType:ElectricCost:$39.99Capacity:60sq.in.Features:Thisgrillislightweight,convenient,andistheperfectsizeforafamilyofthreeorfour.Thisgrillhasaspecialnon-stickcoatingonthegrill,makingcleanupabreeze.Althoughsmallerinsize,itisalsosignificantlylessexpensive.Adownsidetothisgrillisthesinglecookingzoneandtemperature,butoveralltheGeorgeFormanGrillGR20Breceivedoutstandingratings.Thisindoorelectricgrillisperfectforasmallfamilywhowouldnotmakegooduseofamassive,expensive,outdoorgrill.

OutdoorGrills

ThereisjustsomethingaboutsummerdaysspentcookingfoodontheoutdoorgrillthathasbecomeaspecialtraditioninAmericanhomes.FromMemorialDaytotheFourthofJuly,‘grillingout’hasbecomepartofanexperiencethatbringsfamiliestogether.Notonlythis,buttheoutdoorgrillhasawayofbringingoutuniqueandsavoryflavorsthatjustcan’tbereplicatedindoors!However,therearemanydifferenttypesofoutdoorgrillsthatservemanydifferentpurposes.

TypesofOutdoorGrillsPortable:Portablegrillsarepoweredwithpropaneorcharcoalandareeasilytransportedfromonelocationtothenext.Thesegrillsareperfectfortailgaterswhoarelookingtocookupsomehotdogsandhamburgersongameday.However,themaindisadvantagetoportablegrillsissize.Theyaremuchsmallerthanothergrills,whichcouldhaveyouatthegrillallday.Mostportablegrillsrangefrom$30to$200.

Gas:Gasgrillsarethemostcommonlyusedbackyardgrilltoday.Theytypicallyruneitheronbottledpropaneornaturalgasfromdependingonthecompany.Ifyouhaveaccesstoanaturalgasline,itistypicallymoreconvenientandlessexpensivethanrefillingpropanetanks.Gasgrillsarebestfortheimpatientchef,whowantstoquicklyfireupthegrillandcookamealwithouthavingtoworryaboutthepreparationandcleanupthatothergrillsrequire.Howeverdisadvantagestothegasgrillareflavorandprice.Althoughsomegasgrillshavesmallsmokerboxes,thesmokeflavordoesnotcomparetotheflavoryou’dfindusingagenuinecharcoalgrill.And,althoughsomelessexpensivegasgrillsdoexist,theywillalmostalwaysbemoreexpensivethantheothertypesofgrills.Pricescanrangefrom$100toafewthousanddollars.

Charcoal:Charcoalgrillsoffermoreheatcontrolandmanybelievethecharcoalgrillgivesthefoodabetterflavor.Theyusecharcoalbriquettesasthefuelandfirepowerforcooking.Cookingwithcharcoalismoretime-consumingandexpensivethanagasgrill,butmanystillprefercharcoalforitssmokyflavor.Charcoalgrillsarebestforthosewhoappreciatethegrilled,smokyflavor.Charcoalburnsatahighertemperaturethangas,allowingmeattobeeasilyseared.However,charcoalgrillstakemuchmoretimethanagasgrill.Evenjustpreppingthegrillcantakeatleast45minutes.Notonlythis,butpurchasingcharcoalcangetpriceyaswell.Charcoalgrillstypicallyare$100to$300.

BBQWoodPellet:Ratherthanusingcharcoalbriquettesasafuelsourceforthecharcoalgrill,manyhaveoptedtouseBBQwoodpelletsinstead.Althoughbothproduceagreatflavor,onemaindifferenceistheamountofsmokethateachproduces.Woodchipslikehickory,applewood,ormesquite,createmuchmoresmokethancharcoal,addingmuchmoreflavortothefood.Anotherdifferenceisthatacharcoalbarbecuetakesmuchlongertoprep,whilethepelletgrilluseselectricitytoignitethepelletsandstartthegrill,makingtheprocessfastandeasy.Adownsidetothewoodpelletgrillisthecostofwoodpellets,whichisprettyexpensive–plusthepelletsburnquicklyanddon’tlastverylong.Alongwiththis,thegrillitselfisexpensive,rangingfrom$500to$1,000.

Hybrid:Recently,manyhavebeenconvertingtoahybridgrill,claimingitcombinesthebenefitsofgas,charcoal,andwoodgrillscombined.Hybridgrillshavethepowerful,professionalgradeofagasgrill,heatcharacteristicsofacharcoalgrill,andtheflavorofawoodgrill.Anothernameforthehybridgrillisa‘combination’grillbecauseofitsabilitytocombinethevariousaspectsofthedifferentgrills.Adownfalltothismultipurposegrill,however,istheprice,whichrangesfrom$500to$3000.

BestOutdoorGrills

WeberQ2200

Type:PortableCost:$249.00Capacity:280sq.in.Features:Thisportableoutdoorgrillusesanelectronicignitionsystemandisperfecttotakewithyouforanyoccasion.Itincludesanaluminumlidandbody,twofoldingworktables,abuilt-inlidthermometer,andglass-reinforcednylonframe.Thisportablegrillhasalargecookingarea,fullopengasgrilling,andalargehood,leavingroomforfoodofallsizes.However,thegrillisonthepricierendforportablegrillsandisheavy,weighingalmost50pounds.

AmericanOutdoorGrill(AOG)Type:PropaneGas(NaturalGasCapable)Cost:$1,989.00Capacity:414sq.in.Features:This2-burnergasgrillhasanexcellenttemperaturerangeandincludesU-burners,whichallowstheflametospreadacrossthefirebox.Italsoincludesflavorbarsabovethefireboxwhichdiffuseheatandallowevencooking.Alongwiththetwomainburners,thisgasgrillalsoincludesaside,sear,androtisserieburneranddrop-ins.

Dancook1900CharcoalGrillType:CharcoalGrillCost:$450.00Capacity:410sq.in.Features:SimilartotheWebergrill,thisDanish-designedgrilloffersahigh-qualitycharcoalgrill.Thisgrilliswellmadewithalargeworksurfaceandmimicsatraditionalkettlecharcoalgrilllook,whileaddingtechnologicalmodificationstoproducehigherqualityfood.Thisincludesalid,innerring,andinnerlinermadeofstainlesssteeltoproduceamore-evencook.

CampChefPelletGrill&SmokerDLX

Type:BBQWoodPelletGrillCost:$834.00Capacity:429sq.in.Features:Thismid-sizedpelletsmokerissophisticatedandeasytofindforagoodprice.Thispellet-smokerincludesanashremovalsystem,makingthecleaningprocessverysimple.ThisgrilloffersadialcontrollerthatprovidesthermostaticandDualLEDreadoutbalancesthecookingtemperaturewiththeinternalmeattemperaturewhichismonitoredbyameatprobeincludedwiththeunit.Thesettingrangesfrom175to400degreesandhashighandlowsmokeoptions.ThisstainlesssteelBBCWoodPelletGrillisagreatbuyforitspriceandproducesahighqualityfinalproduct.

GoGalleyEagle100Grill

Type:Hybrid/CombinationCost:$2,699.00Capacity:1,212sq.in.Features:Thishybridgrillincludesagrill,smoker/oven,alargeadjustableheightsideburner/boiler/fryer,largeworksurfaces,storage,andatrailerhitchforalloccasions!Thisisgreatforcamping,tailgating,orinyourbackyard.However,thisall-in-onehybridgrillerandsmokercomesatanexpensiveprice.

TechniqueStepstoOutdoorGrillingStep1:ChooseYourEatsandToolsThefirststepinvolvesselectingtheitemsyouwanttogrill.Thisgoesbeyondjustbeef.Someotheritemsyoucangrill includeshrimp,mushrooms,asparagus,potatoes,zucchini,peppers,pineapple,andpeaches.Step2:BurnandCleanThesecondstepistocleanthegrillgratestoridyourgrilloftheburnedremainsfromlasttimeyouusedyourgrill.Thiscouldcauseyourfoodtoburnandcreateanunappealingflavor.Justturnyourgrilltohighheatandafterafewminutes,scrubthoroughlyusingagrillbrush.Step3:SetUpYourZonesThenextstepistoreplicatethevarietyoftemperaturesthatcanbefoundonastovewithdifferentlevels,low,medium,andhigh.Regardlessofwhatgrillyourusing,youwillwanttocreateatleasttwocookingzones,anextremelyhotsidethatoffersdirectheatandalower-heatzone.Thehotzonewillallowyoutosearyourmeatandvegetableswhilethelower-heatzonewillcookthefoodslowly,avoidingscorching,crisp,andburn.Step4:OilandSeasonThenextstepistooilyourfoodstokeepthemfromstickingtothegrill.Youcandothisbyaddingoildirectlyontoyourgrillgrateswithanoiled-downpapertowelorbycoating/pastingyourfoodwithoil.Next,youmayaddyourspice,rub,marinade,orgoodol’saltandpeppertotaste.Step5:SearThefifthstepinthegrillingprocessistosearyourfood.Bysearingyourfood,itbecomesbrownedandcookedtoperfection.Tosear,placeyourfoodinthehigh-heatzoneandletitcookuntilitreleaseseasilyfromthegrillgrate.Trynottomoveitaroundorflipittoomuch.Afterafewminutesyoucanflipandrepeatwiththeoppositeside.Ifyouaregrillingveggies,fish,orthincutsofmeat,yourgrillingprocessmayendhere.However,ifyouhaveathickercutofmeat,youmustproceedtothenextstep.Step6:FinishCookingThenextstepistomoveyourmeattothelow-heatzonetoallowittofinishcooking.Keepcookingthemeat,flippingonlyintermittentlyuntilthefoodiscookedtoyourpreference.Besuretotesttheinternaltemperatureofyourmeatbyusingathermometertoconfirmit’sbeencookedallthewaythrough.Step7:RestandEnjoyThefinalsteptothegrillingprocessistoallowyourmeattorestforapproximatelytenminutesbeforeserving.

IndoorGrillingJustlikeoutdoorgrilling,indoorgrillingrequiresattentionfromthecook.Don'twalkawayfromthegrill.Rememberyouareindoorsnow;allthesmokemadefromafireorburningfoodisn'tgoingtogetcarriedawayonthewind.Toreducefatandtoreducethesmokegeneratedbyyourindoorgrilltrimexcessfatsfrommeats.Thelessfatthelessburning,smokeandofcourse,thelessfatinyou.Someopengrillscanletfatdrippingsgettoheatingelements.Thiscancauseafire,thoughtheriskisverysmall.

Indoorgrillsdon'thavetheabilitytodrainliquidsaswellasoutdoorgrillsandyoudon'twantmarinadesrunningoveryourcounter,sowhengrillingmarinatedmeatsallowthemtodrainfirstonacookingrack.Whileyoucanbasteonanindoorgrillyouneedtodososparingly.Lightlybrushbastingsolutionsonfoods,carefulnottospill.Otherthanthatyoureallycancookmostanythingthatwillfitonyourgrillsogoodlucktoyouandenjoy.

Tips&SafetyPrecautions

Tip:Preheatyourgrill15-25minutesbeforeyoubegingrillingtomakesureit’sreachedthecorrecttemperature

Tip:Ifyoudon’thaveathermometeronhand,totesttheheatofyourgrill,placeyourhandpalmdownabout5inchesfromthegrill.Ifthefireishigh,youwillmoveyourhandintwoseconds,mediumyouwillmoveyourhandin5seconds,andlowyouwillmoveyourhangin10seconds.Tip:Keepasquirtbottleofwaternearthegrilltocalmanyflare-upfiresthatmayunexpectedlyoccur.Tip:Whengrillingmeat,don’tpressdownonthemeattotryandcookitfaster,thiswillonlyallowthejuicestoescapeandburntheexteriorofyourmeat.SafetyDistance:Keepyourgrillatleast10feetawayfromyourhomeandrailings.TurningOn:OpenyourgasgrillbeforelightingFinished:Whenyouarefinishedgrilling,letthecoalscompletelycoolbeforedisposinginametalcontainerGasGrills:CheckthegastankhoseforleaksbeforeusingitforthefirsttimeeachyearbyapplyingalightsoapandwatersolutiontothehoseandlookingforsmallbubblesCleaning:Keepyourgrillcleanbyremovinggreaseorfatbuildupfromthegrillsandintraysbelowthegrill

OutdoorEntertaining

Makeanoutdoorarealikealivingroom

Eventhoughguestsaresittingoutside,theyshouldfeeljustascomfortableasiftheyweresittinginsideinalivingroom.Toensurethishappens,patiofurnitureshouldbesimilartolivingroomfurniture.Outdoorsofasandpatioschairsshouldbeequippedwithcomfortablecushions,coordinatethefurniturewithaccentpiecesinthegardenorwildlife,andiffeelingveryfancyanoutdoorrugcantieeverythingtogether.

Lightingtocreatetheprefectmood

Outdoorlightingcanaddfunandauniquevibetoanoutdoorparty.Itcanturnasmallsmallspaceintoanintimateconversationareaorhanginglightscandivideabigbackyardintoasmallersection.Alargedeckorpatiousuallyneedsalightingplanwithacombinationofsconces,decklights,andsolar-poweredgardenlightstomaketheareainvitingandsafeforparties.Thereshouldbeenoughlightingsopeoplecanseetheirfoodandotherpeopleeasily.Besidesoverheadlights,candles,lanterns,Christmaslightsandotherhanginglightscanaddaccentstothearea.

Dineoutsideincomfort

Outdoorpartiescanbethoughtofasmorecasual,buttheyalsocanbejustasniceasiftheywereatthediningroomtable.Insteadofusinganoldandbrokenpicnictable,outdoordiningsetsaregreatforentertaining.Dependingonthenumberofgueststherecanbemultipletablestoaccountforeveryone.Also,cushionedchairsareahugepluswhenitcomestodiningoutsidebecausetheyprovideextracomfortfortheguests.

Designmenusaroundatheme

Theupgradeinpatioandgardendesignhassparkedatrendinfancyoutdoorparties,withupscalefoodanddrinkstomatch.NolongerlimitedtobeachandBBQthemes,peopleareservinggourmetmealstorivalthefanciestsit-downdinners.Themescanmakeanoutdoorpartyfunandcangobeyondjustathemedmenutodecorations,drinksandgames.