Smoking and Grilling · Grilling Grilling is cooking food with an intense heat for a short amount...
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Smoking and Grilling Overview Smoking vs. Grilling Greater Omaha Barbeque Society Trends Smoking Trends Food Equipment Celebrity Chefs Grilling Trends Ingredients Flavors Celebrity Chefs 2015 Food Trends Smoking Meats Equipment Types of Smokers Types of Wood Other Equipment Smokers The Big Green Egg Kamado Joe Other Taste Steps for Smoking Grilling Food for Grilling Proteins Seafood Other Supplies Tools/Gear Cookware Taste Indoor Grills Outdoor Grills Technique Outdoor Entertaining Outdoor Entertaining Tips
Transcript of Smoking and Grilling · Grilling Grilling is cooking food with an intense heat for a short amount...
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.
