Top 10 Safety Tips for Barbecue & Grilling

10 Steps to a Safer Cookout

 

By Derrick Riches

Everything has risks. Knowing what those risks are and how to reduce them is the secret to success. When cooking outdoors, whether hot and fast grilling, or low and slow barbecue there are a few things you need to know to make sure nothing goes wrong and how to get the most out of your cooking.

Combining explosive fuels with food, hot metals, and large groups of people can cause be a recipe for disaster if you are not careful. Of course, there is more to outdoor cooking safety than just the fire.

1. Fire
Fire is the most destructive force in the universe and you are inviting it into your backyard for a little cookout. First thing you need is a fire extinguisher. Next you need to know your fire and know how to control it. Every year grills and smokers cause thousands of fires, hundreds of injuries, dozens of deaths and millions of dollars in damage. You need to know how to cut fuel supplies, extinguish fires and call the fire department. Always have one person in charge of the fire at all times, a fire marshal if you will. You should also know something about treating burns.

2. Food Safety
Bacteria eats every kind of food you can think of, even brussel sprouts. It grows at any temperature above freezing and stays alive until that temperature hits around 165 degrees F. Every second you give it between these two temperatures it is multiplying and causing disease in your food. So, until it goes in to your mouth or on the grill, it needs to be kept cool. The second you are done serving it up, it goes back in the refrigerator. The basic rules are: Suspect Everything, Keep it Covered, Keep it Cool, Get it Hot!, and Use your Head. Remember you are more likely to get food poisoning than you are to get the flu.


3. Instructions
You'd be surprised by how many questions I get asked when the answer was in the manual. Please, read the manual . Follow all the safety restrictions to the letter. If you have a fire and you didn't follow the instructions it is your fault, no matter what. Grills, gas or charcoal, and smokers all have very specific ranges of operation. You need to know these before you light up. Don't assume that your new grill works just like the last one and that all the same rules apply. One hint: You can find the manuals to most grills and smokers on the manufacturers website.

Barbecue Sauce Recipe

by: Sanjib Ahmad

The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving. The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier. Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it's suitable for nearly all occasions. I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal. I can still remember clearly the T-bone barbecue steak I tasted at Larry's Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters. I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston's barbecue sauce recipe on the Internet that could be the answer to my wish. It's called the "Top Secret BBQ Sauce Recipe". I haven't bought the "Top Secret BBQ Sauce Recipe" yet, but thinking of convincing my wife to buy it because she loves cooking. The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue. More information on the sauce recipe is available here: http://health-fitness.marc8.com/ebook-info.php/name/1_top_secret_bbq_sauce_recipe/toc_id/6-0-3-6 About the author: About the Author Sanjib Ahmad - Freelance Writer and Product Consultant for Health-Fitness.Marc8.com ( http://health-fitness.marc8.com/). You are free to use this article in its entirety as long as you leave all links in place, do not modify the content, and include the resource box listed above.  https://plus.google.com/u/0/107113106399221165584/posts?rel=author

BARBECUE BASICS FOR ALL!

 BARBECUE BASICS FOR ALL! 

 

by: Laura Kjer

Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the
statement above. However that would not be quite right as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you don't add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal.

Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served
has been specially prepared to represent a barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There's no chance the barbecue party will lose it's appeal anytime soon.

While there's no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each
area has it's own definition and history of barbecue
It may well be that each area has it's own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue.

And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings which is applied to the beef and then the meat is hung over the BBQ to slow cook.

The southeast barbecue sauce, is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to`use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared.

Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.

About the author:
Laura Kjer is the webmaster of
Shop Barbecue which is a
premier source of information about Barbecue. For more
information, go to: http://shopbarbecue.com

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