Char-Broil four burner, 40,000 BTU gas grill with 10,000 BTU lidded side burner
480 square inches of primary
cooking on porcelain-coated cast iron grates plus 180 square inches of
secondary cooking on porcelain-coated swing away
Large metal side shelves offer lots of workspace and two 7" wheels offer easy portability
Stainless steel lid, handle, control panel, and fascia's add style and durability to this model
Electronic ignition system offers a reliable spark with every push
40000 BTU 4-Burner Gas Grill with Side Burner
Grill flavorful food for a large group with this grill that features 4
burners that deliver 48,000 BTUs of heat and 665 Square Inch total
cooking surface. The flush lidded 10,000 BTU side burner provides extra
work space. With the built in electronic ignition get reliable spark
with every push. GO TO STORE
40000 BTU 4-Burner Gas Grill with Side Burner
Expands the cooking space of The Big Easy. Perfect for cooking two chickens at once
Dishwasher safe
Durable chrome finish
9" diameter
Char-Broil Big Easy Bunk Bed Basket Char-Broil
Q: how do you use it ? do you hang it by the handles ?
A:
The handles hook right on the upper part of the basket (you can see
the bumps on the handle in the photo). You would place your chicken or
whatever you are cooking right in this little basket. It's too small for
a turkey, that goes right into the basket, but a turkey breast or
chicken fits perfectly. You won't be disappointed.
Char-Broil Infrared 480 3-Burner Gas Grill with Side Burner and Cabinet
Char-Broil Infrared 480 3-Burner Gas Grill with Side Burner and Cabinet
Surefire Electronic ignition
for a reliable spark at every burner and TRU Infrared cooking system
delivers juicy results every time
Three stainless steel burners yield 30,000 BTUs with 10,000 BTU lidded side burner
480 square inches of primary
cooking on porcelain-coated steel grates plus 180 square inches of
secondary cooking on porcelain-coated swing away
Large metal side shelves offer lots of workspace and four casters (2 locking) offer easy mobility in any direction
Stainless steel lid, handle, control panel, and fascia's add style and durability to this model
Char-Broil Infrared 480 3-Burner Gas Grill with Side Burner and Cabinet
The Char-Broil TRU Infrared 3-Burner Gas Grill offers a wide temperature
range so that you can perform intense searing at the cooking surface as
well as slow-and-low barbecuing and rotisserie cooking. This grill
features 660 total sq. in. of cooking surface. Its 3 stainless steel
burners sear in flavor to help keep foods moist and juicy, plus the 3
grate level temperature gauges allow for precision heat control. Large
side shelve for lots of workspace and Char-Broil's Sure Fire electronic
ignition system. TRU Infrared technology delivers juicy results every
time. GO TO STORE
Char-Broil Infrared 480 3-Burner Gas Grill with Side Burner and Cabinet
Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
Summer is always a great time for family gatherings and eating out. And amongst many recreational activities outdoors, barbecuing has always been in the list of top ten activities in most American families' life. Charcoal grill smoking or gas grilling are the most popular options these days to sit down with your loved ones and enjoy those succinctly cooked BBQ steaks.
With recent innovations in technology, we find ourselves with choices of infrared and even electric grills that can handle outdoor cooking. Yet, for those savvy barbecue lovers, charcoal smokers still remain as the most sought after techniques to achieve juicy smoked meat without losing flavors that is normally associated with hot gas or electric grilling.
The Truth about Charcoal Grills
But have you ever wondered how charcoal smoking might affect your health in the long term? This is perhaps a very basic and logical question to ask for most shoppers when first deciding on the type of BBQgrill to buy, yet only a few are aware of it.
Many studies on carbon monoxide - the poisonous chemical released in the smoke when burning charcoal fuel, like wood, coals or briquettes, has mentioned many bad health effects of using charcoal for cooking food.
A publication on CNN stated a case where CDC estimated the number of non-fire-related carbon monoxide poisonings had caused in between 15,000 to 40,000 emergency hospital visits each year across the United States.
However, some barbecue addicts say that charcoal smoking is only truly bad for you health if it is overused or when meat is overcooked and get burned partly. Nonetheless, they all have to agree to some extend that some parts of the meat does actually get poisoned because of the smoke which is used to cook the meat itself.
Another article about charcoal barbequegrills danger, also said that the long term risk is cancer. It was backed by an example of studies conducted by scientists from Rice University in 2003, which had proven that the percentage of people who died because of cancer was particular high in Houston - where the most popular family activity during summer seasons where charcoal smoking.
What to Do if You Get Ill?
If you already own one of the charcoal smoker grills, and wonder whether you should just abandon it for the sake of health, and opt in for electric or gas grilling instead, here are some signs of carbon sickness: its starts with light headache, if untreated, the pain will build up and cause nausea. After repeated exposure to toxic smoke, the sick person might even feel some confusion, dizziness and loss of good concentration. If you have ever felt sick that way while preparing those deliciously flavorful smoked dishes, it is highly recommended that you seek out medical help from doctors right away, and possibly stop charcoal grilling or smoking during treatment period.
So the choice is really up to you, whether charcoal grilling is an 'yes' or 'no'. While everyone has to agree that grilling with charcoal can prove to be the most rewarding cooking and eating experience, its long term side effects on your health can not be neglected and ignored for granted, especially if you smoke barbecue meat and vegetables on regular basis.
Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
Barbecue Grill
Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
Barbecue Grill
Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
Charcoal Grill Smoking Dangers the BBQ Industry Won't Tell You
Barbeque ribs are a summertime favorite. With just the right amount of seasoning, grilling, and sauce, you will have a family hit. There are different options for grilling. The two most common are beef and pork ribs. These are varieties of rib that you will find in your local grocery store.
In addition to the meat, you will need the following:
Store bought or homemade dry rub
Barbeque sauce
Basting brush
Tongs to turn meat
To parboil or not to parboil
Parboiling, or leaching as it is also called is when you partially cook a food, either by baking it in the oven or boiling it in water to help speed the cooking process up. Some people cook meat through this process first so that they do not have to keep it on the grill for a longer time, which would dry the meat out. Do this for approximately 45 minutes.
If you decide to parboil, you can add a can of beer to your water or to the pan that you bake the meat in to add flavor.
Seasoning
Once your meat is parboiled, you can let it cool down enough to handle them without burning yourself. Using a store bought dry rub or one that you have mixed yourself; cover your ribs generously with seasoning on both sides. A dry rub is a combination of herbs and spices that you rub into the meat of so that the flavor penetrates deeply.
Preparing the Grill
Before you begin cooking your meat on the grill, be sure to heat the grill up. If you have a temperature gauge on the grill set it to 350 degrees or watch it until it reaches 350. If you do not have a temperature gauge, you will want to get the grill hot enough so that when you spray water onto it, that it instantly sizzles and evaporates.
Grilling
Although you are making barbeque, you do not want to put your sauce on at this point. Now that your grill is ready and your ribs are seasoned, you can place them onto the highest rack of the grill. Keeping it higher and further away from the heat will allow the ribs to cook evenly and slowly so that they do not dry out and become overcooked. Keep your grill lid closed and cook for 30 minutes bone side down. At that point, turn them over and cook them for another 15 minutes.
Sauce it up
Now that they are finished, move them down to the lowest rack of the grill. Here is the fun part. Add the barbeque sauce of your choice. It is best to pour some on and spread it out with a basting brush used for spreading sauce on food. Never leave the grill unattended during this time. The sauce may cause flare-ups of the flame. Cover with sauce completely and flip the ribs regularly for approximately 10 minutes. This allows the sauce to stick and become caramelized.
How To Cook BBQ Ribs On Your Outdoor Grill
Barbecue Grill
How To Cook BBQ Ribs On Your Outdoor Grill
How To Cook BBQ Ribs On Your Outdoor Grill How To Cook BBQ Ribs On Your Outdoor Grill
Barbecue Grill
How To Cook BBQ Ribs On Your Outdoor Grill
How To Cook BBQ Ribs On Your Outdoor Grill
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MACKLEMORE & RYAN LEWIS - THRIFT SHOP FEAT. WANZ (OFFICIAL VIDEO)
MACKLEMORE & RYAN LEWIS - THRIFT SHOP FEAT. WANZ (OFFICIAL VIDEO)
Tube. Duration : 3.88 Mins.
MACKLEMORE & RYAN LEWIS - THRIFT SHOP FEAT. WANZ (OFFICIAL VIDEO)
Thrift Shop on iTunes: http://itunes.apple.com/us/album/thrift-shop-feat.-wanz-single/id556955707 The Heist physical deluxe edition: http://www.macklemoremer...
MACKLEMORE & RYAN LEWIS - THRIFT SHOP FEAT. WANZ (OFFICIAL VIDEO)
MACKLEMORE & RYAN LEWIS - THRIFT SHOP FEAT. WANZ (OFFICIAL VIDEO)
The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.
Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.
However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!
So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.
So how do you do it? Lets find out! For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful:
A shallow metal pan or dish half-filled with tap water
A meat thermometer
A grill thermometer (if your grill doesn't have one built-in)Start your charcoal or gas burners as you normally would.
If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment.
If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off.
Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out.
Put your grill grate on.
Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill
Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill. This is the open area, under which there are no coals or gas burners burning.
Close the lid and let your food roast.
Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes.
If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill.
Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat!
When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color.
When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.
Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.
Carve and serve! A few other tips to make your indirect heat grilled foods shine! Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.
Basting - I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.
Well that's it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.
Fast & Furious 6 - Extended First Look
Official Website: thefastandthefurious.com Vin Diesel, Paul Walker and Dwayne Johnson lead the returning cast of all-stars as the global blockbuster franchise built on speed races to its next continent in Fast & Furious 6. Reuniting for their most high-stakes adventure yet, fan favorites Jordana Brewster, Michelle Rodriguez, Tyrese Gibson, Sung Kang, Gal Gadot, Chris "Ludacris" Bridges and Elsa Pataky are joined by badass series newcomers Luke Evans and Gina Carano. Since Dom (Diesel) and Brian's (Walker) Rio heist toppled a kingpin's empire and left their crew with 0 million, our heroes have scattered across the globe. But their inability to return home and living forever on the lam have left their lives incomplete. Meanwhile, Hobbs (Johnson) has been tracking an organization of lethally skilled mercenary drivers across 12 countries, whose mastermind (Evans) is aided by a ruthless second-in-command revealed to be the love Dom thought was dead, Letty (Rodriguez). The only way to stop the criminal outfit is to outmatch them at street level, so Hobbs asks Dom to assemble his elite team in London. Payment? Full pardons for all of them so they can return home and make their families whole again. Building on the worldwide blockbuster success of Fast Five and taking the action, stunts and narrative to even greater heights, Fast & Furious 6 sees director Justin Lin back behind the camera for the fourth time. He is supported by longtime producers Neal H. Moritz and Vin Diesel ... Fast & Furious 6 - Extended First Look
Built in BBQ Grill - How to Design and Plan Your Own
Imagine cooking some juicy steaks on your own built in BBQgrill. Sure it will take a lot of work and a good chunk of change, but it will definitely be worth it. Building you own backyard BBQgrill can be a daunting task, but with a little planning it will be a great project with excellent returns. Before you begin digging and building you will need to do some careful planning. Deciding how the grill will look and what functionality you need are the most difficult and important parts of this entire project. As part of the design you will need to decide what design to use and how to customize it to fit your style. Before you begin construction it is imperative to choose what grill insert you will use.
Built in BBQ Grill - How to Design and Plan Your Own
Don Omar - Zumba Campaign Video
Don Omar - Zumba Campaign Video
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Don Omar - Zumba Campaign Video
Music video by Don Omar performing Zumba. (C) 2012 Machete Music
Don Omar - Zumba Campaign Video
Built in BBQ Plans can be purchased from a variety of online vendors or at a local home improvement store and can be fairly expensive. You can design your own grill using one of two methods: pencil and paper or with computer design software. I recommend starting with the pencil and paper until you have a good idea where you are going, then move into the digital world. There are a variety of design software packages available at many price levels. When I designed my backyard BBQgrill I used Google SketchUp, a free software package that is easy to use.
Barbecue Grill
Built in BBQ Grill - How to Design and Plan Your Own
There are three basic designs to start with. You can customize them once you have decided on a basic design. The first design is a simple island. It can be as long and deep as you like, but the minimum size is really six feet long by two and a half feet deep. The second design is an L. A bar extends perpendicular to the island. This allows for a bit more counter space. The third design adds another bar on the other side of the island forming a U design.
Built in BBQ Grill - How to Design and Plan Your Own
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The space that you have for the outdoor kitchen will dictate which design you use. If you are limited on space you will probably need to choose the simple bar design; if you have a large space available you may opt for the U Design. Once you have chosen a starting design you can customize it to fit your style.
After you have chosen the design and dimensions of your grill you will need to decide how you want it to look. There are a variety of facades to choose from including stucco, rock, and traditional brick. Counters need to be a weather resistant durable material both tile and stone work well. If you will install cabinets under the countertop choose a wood that weathers well such as cedar or redwood.
The final and most important choice you will have to make when designing your built in BBQgrill is what type of grill insert to use. If you will use charcoal you can just brick in a grate and start cooking. If you like the taste of charcoal but want the look of stainless steel you can purchase a charcoal stainless steel grill insert, but it will cost you quite a bit of money. Because of convenience and cooking style most will choose a gas grill insert. They come in a variety of sizes and models.
When choosing a grill insert remember the following tips. I know that you will want to purchase the largest and most powerful model available, but it is not necessary. Think about the amount of food that you will be cooking at one time. If you have a small to medium sized family and don't entertain large gatherings as 400 to 500 square inch model ought to work well. Make sure to have the insert handy when construction begins to ensure a proper fit.
Following the steps outlined above when planning and designing your backyard kitchen will ensure that your built in BBQgrill will fit your style and needs.
Built in BBQ Grill - How to Design and Plan Your Own
Barbecue Grill
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Avicii vs Nicky Romero - I Could Be The One (Nicktim)
Avicii vs Nicky Romero - I Could Be The One (Nicktim)
Video Clips. Duration : 4.77 Mins.
Avicii vs Nicky Romero - I Could Be The One (Nicktim)
Official video for Avicii vs Nicky Romero - I Could Be The One (Nicktim). Buy it on Itunes over here - smarturl.it www.facebook.com www.twitter.com www.facebook.com www.twitter.com
Avicii vs Nicky Romero - I Could Be The One (Nicktim)
Avicii vs Nicky Romero - I Could Be The One (Nicktim)
