lawn-leisure-logo-rev
Area's Largest Selection - Guaranteed Lowest Prices
Toggle Bar
Call 703-471-6699

tips-for-cooking-on-outdoor-grills-leesburg-vaGrilling your meat on a barbecue is a tradition for the summertime in America.  When you take proper precautions, you are able to safely barbecue on your backyard grill. And the results are going to be even better than cooking your barbecue in your oven.

Backyard Grill Tip 1: Use Proper Utensils

Use some utensils that are made for grilling – in other words, they should have handles that are extra long. You need to have tongs so you can grab your meat, as well as turn the meat over and put it where the meat should be on your grill. Spatulas work well for meat pieces which are wide and thin, like fish. A grilling fork lets you spear your meat to see the inside of it and check juice color to see if it's cooked.  Another essential item is a brush for basting.

Backyard Grill Tip 2: Keep It Juicy

Due to the dry and high heat of a barbecue, you want to make sure that the meat doesn’t dry out. This is done by basting or marinating, or both. When you marinate you soak meat that is raw in a liquid which is flavorful for anywhere from 2 – 12 hours. If you find yourself without a recipe for marinade, there are lots of marinades that you can buy at the store.  Meat cuts that are low-fat get a lot of benefits from a marinade.

When you baste, it means that you are brushing a sauce or liquid that is flavorful onto your meat while it cooks. This is also going to keep your meat juicy as well as adding flavor to its exterior. Even if the meat’s been marinated, basting is still important. Put aside some of the marinade for basting or use a favorite sauce, such as teriyaki or barbecue sauce.

When your meat is almost done, put it your meat to the side and keep it away from the direct heat.  You can also put it on your platter and cover it loosely with some tin foil before putting it in a place that is warm. It should sit there for anywhere from 5 – 30 minutes, depending on big the meat is. This is going to allow the juices and the heat to have even distribution.

Backyard Grill Tip 3: Lighting the Charcoal

If you’re barbecuing with charcoal, it’s often very hard to light. A lot of brands available are now self-lighting, so all you need is a lighter or a match.  You can use a charcoal lighter that uses electricity or a good propane torch.  Pile your briquettes like a pyramid before you light them. When you have a big pile, you are going to have a lot of heat.

It’s also possible to use some lighter fluid. It makes lighting your briquettes very easy, but it also may give your meat a taste of petroleum.

You can also use the charcoal chimney, which is a cylinder which is tall and made for helping you light charcoal.  Put some crumpled paper in the chimney’s lower section and your briquettes in the upper part of the chimney, then light your paper. When your briquettes are ready for cooking, then you rearrange them in your grill.

If you wish your food to have a flavor that is smoky, add hickory or mesquite chips. Before you put them in your charcoal, soak your chips in some water for at least 30 minutes.

Backyard Grill Tip 4: Adjust the Gas

Lighting as well as adjusting temperature is easy when you use a gas grill, but your food isn’t going to have as much flavor as it does with charcoal. It’s possible to add some wood chips to give it that smoky flavor, but it’s going to be required that you put them in a smoker box made of metal before you put them down into the heat.

These are some tips that you can use when you are cooking on your grill. If you would like to get a grill for your home or to upgrade your current one, we have plenty of outdoor grills from which to choose. Just contact us to find out what we offer.

keep your pets safe around charcoal grills with these handy tips leesburg vaEnjoying charcoal grills during the summer can be a fantastic way to cook up fresh food and spend time with friends and family outdoors, but safety precautions are always important to consider. If you have pets such as dogs or cats that enjoy going outside with you, it’s important that you make sure to get the grill pet-proofed for their own safety with the following tips.

Set Up a Blockade Around the Grill

The easiest way to combat your pets natural curiosity around the grill is to set up a blockade. This can be done in a number of ways, but the result should always be making it more difficult for your pets to reach the grill. Some good options include typing up your dog far away from the grill or using fencing around your patio area where the grill is being used.

Make Sure a Screen is Set Up

If you don’t want to use a blockade, but are still worried about your dog or cat becoming burned from flying embers, it’s important you use a screen. While you won’t be using the screen while actively cooking, it can come in handy when the grill is cooling down or in between uses.

Avoid Feeding Your Pet From the Grill

One of the most common reasons why pets get too close to the grill is because they’ve gotten used to being fed scraps from the grill. In order to keep the grill free of being touched by your pet, make sure not to feed them from the grill so they won’t associate it with treats.

For more helpful safety advice on using your grill, feel free to contact us.

The Case for Charcoal Grills

In the eternal debate of gas vs charcoal grilling, Joe Brown, the New York Editor of Wired, comes down decidedly on the side of using glowing hot coals. His rationale involves the unique aroma that he says that charcoal imparts to the meat. In other words, heat is just not enough. There is a chemical process that changes the nature of the meat and makes it better when charcoal is involved. It involves something called guaiacol.

Gualacol results when lignin, the resin that holds together strands of cellulose that form wood. This in turn imparts a bacon-like taste to the meat that is being grilled. The smoky, bacony aroma that is imparted by using charcoal grills enhances the taste of anything that is cooked on them.

This is the key to what Brown says is the superiority of charcoal over gas grilling. Food is cooked the same way no matter what the heat, whether it is gas, charcoal, or whatever. But taste is only one of our five senses. That is one reason why executive chefs put an emphasis on presentation so that a dish is visually appealing, which actually enhances the taste.

We east with more than just our senses of taste. We use our sense of smell as well, so that if a dish smells pleasing then it tastes better as well. If charcoal imparts a pleasing, smoky, bacony flavor, then it follows that a cut of meat cooked on a charcoal grill is better than the equivalent meat cooked on a gas grill.

For more information contact us.

 

Click Here to Contact Us Today 

703-471-6699