Gas grills are a popular choice among barbecue enthusiasts.
Mainly because compared to charcoal grills, gas grills are
easier to clean. In addition, there are lesser accidents related
to the use of gas grills and in ten minutes it is ready to
barbecue. For those thinking of buying a gas grill or upgrading
to a gas grill for grilling, there are a number of things to
consider before purchasing one. Taking these few tips into
consideration will make the search faster and easier, and in the
end the grill you purchase will be more satisfying for you to
use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the
market today. They are reasonable priced starting at $ 150 to $
300. Entry-level gas grills don’t need wood or charcoal and
produce their own heat. With regards to this type of gas grill,
it is best to choose one made of stainless steel for the frame
and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but
also offer more features than the basic gas grill. Prices for
mid-range gas grills range from $ 350 to $ 1150. For these types
of gas grills it is best to choose those made by established
manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting
at $ 1500 and most models going for more than $ 5000. High-end
gas grills often make use of big BTU ratings as a selling point
for them. However the brand name and materials of the gas grill
should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is
fairly straightforward. The burners generate heat and some type
of heat dispersal system is above the burners. On top of all
this are the cooking grates where the food is placed. The
equipment underneath the hood is what separates a typical gas
grill from an excellent gas grill. A gas grill that has at least
two or more individual burners allow for greater heat control.
This provides for even heat over the cooking surface thus
producing better tasting food. Drippings cannot be avoided when
barbecuing, however this causes flare-ups. Certain gas grills
are equipped with systems to control flare-ups and turn it into
flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling
of their product. However most people don’t understand the
relevance of BTUs to a gas grill, let alone the meaning of BTU.
BTU stands for British thermal unit, which indicates the amount
of gas that a gas grill is able to burn. With gas grills,
sometimes less BTU are better since it allows for food to cook
more efficiently. Too much of it can damage the burners and cut
short the life of the gas grill. However for larger grills,
having higher BTUs is best in order to cover the larger cooking
area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid
construction. A poorly built gas grill has the tendency to
wiggle and may fall apart once set in place. Avoid buying a gas
grill that is not displayed on the sales floor, make sure that
there is a display available to be able to check out the
stability of the gas grill before purchasing it. Select a gas
grill that is crafted of high-grade U.S. Steel and also go for a
gas grill with a baked-on, porcelain enamel finish. Check that
the grates are made from either cast iron, porcelain-coated cast
iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount
of maintenance required to keep it running for years to come.
Select a brand of gas grill that provides uncomplicated yet
comprehensive product information and offers a toll-free
customer service line. Check if the brand provide trouble-free
access to parts and services along with a reliable dealer
network.

About the Author: For more great gas grill related articles and
resources check out http://gasgrills.dinningstyle.com

Source: http://www.isnare.com

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Among polite society, a few subjects are invariably touchy,
threatening to flare into heated debate. Politics. Religion.

And don’t forget to add one more topic to that list if you’re
in Texas: barbecue.

Whether you spell it barbecue, barbeque, bar-b-que, or just
bbq, one thing’s for sure: barbecue is more than just a meal,
it’s a mantra.

At last count, Texas boasted over 1,300 barbecue joints,
ranging from side-of-the-road greasehouses with slamming screen
doors to sit-down restaurants with beautiful vistas, air
conditioning and even (gasp) wine lists. The business of
barbecue rings up over a half-billion dollars annually, a cobweb
of commerce that connects an otherwise diverse, sprawling state
with a common mission: Go forth and seek out good barbecue.

Although you can find good barbecue throughout the South, the
Texas variety is different from that in other barbecue capitals.
Texas barbecue means beef brisket, basted meats, and
tomato-based sauce, or sometimes no sauce at all. The selection
varies from pit to pit but in most tradition reigns.

In each region, divided by hundreds of miles, the local
barbecue is influenced by other culinary cultures, from Southern
to Tex-Mex to Southwest. Cabrito or barbecued goat is often
served in the western portion of the state while pork or lamb is
a more common offering in East Texas. Cooking styles vary as
well. Out on the West Texas plains, barbecue is usually cooked
over a slow fire of mesquite wood while in Southern and Central
Texas pecan and oak are more common. Farther east, barbecue pits
are stoked with hickory. Throughout the state, meals are served
with sides of cole slaw, pinto beans, and spongy white bread,
often on plates of butcher paper. Dessert, if found at all, is
usually a scoop of banana pudding with a dose of vanilla wafers.

Unlike Kansas City and Memphis, Texas has no clearly defined
capital of ‘que. But Texas does have what’s sometimes nicknamed
the “barbecue belt,” a smoky swath that runs through the central
part of the state and includes:

Llano: On the westernmost edge of the barbecue belt lies the
community of Llano. What makes Llano unique among the central
Texas barbecue towns is its cooking style. Most pit masters in
this town rely on indirect barbecuing. In a firebox, wood burns
down to coals, then it’s transferred to the main section of the
pit beneath the meat to impart a delicate smoky taste subtler
than ordinary smoking. Don’t miss Cooper’s Old Time Pit
Barbecue. From its huge rectangular pits located by the front
door to the dining room lined with loaves of white bread and
jars of jalapeño peppers, this is the real deal.

Taylor: Taylor calls itself “The Barbecue Capital of the
World,” home of two legendary barbecue joints separated only by
a parking lot and small road at their locations on Second
Street. Louis Mueller’s is housed in one of the most authentic
barbecue joints in Texas, with an old-fashioned screen door,
smoke-covered walls, and giant fans that provide the only cool
breeze on a hot summer day. Next door, Rudy Mikeska’s serves its
equally fine offerings in a more citified atmosphere. During his
lifetime, Rudy Mikeska was the dean of Texas pitmasters. If
there was a political function to be held, Rudy Mikeska and his
barbecue specialties were there.

Elgin: In Texas, the town of Elgin is synonymous with sausage.
The small community, located about 25 miles east of Austin,
produces the sausage sold by many barbecue joints through the
state. The best known of Elgin’s smokin’ stops is the Southside
Market, probably one of the most recognized names in Texas
barbecue lore. In business since 1882, the market is known for
its Elgin hot sausage, sometimes known as Elgin Hot Guts.

Lockhart: Twenty-three miles south of Austin lies another
“Barbecue Capital of Texas,” Lockhart. The test of a real Texan
is to know the correct pronunciation of the town’s Kreuz Market.
No, don’t say “Cruise.” It’s “Krites,” rhyming with “lights.”
Also in town, don’t miss Smitty’s, housed in the building where
the original Kreuz Market was located, and Black’s BBQ, which
claims to be the oldest barbecue house in Texas continuously
owned by the same family. Since 1932 the Black family has been
firing up these brick pits every day for lunch and dinner.

Luling: Located east of Austin, Luling is the land of oil
wells. No longer a boomtown, today the barbecue restaurants are
the ones producing black gold. The best known spot in town is
the City Market, a no-frills smoky meat market, with ambiance
replaced by plenty of local atmosphere.

About the Author: Paris Permenter and John Bigley are the
authors of Texas Barbecue and numerous other books on Texas
travel as well as the editors of http://TexasTripper.com,
http://www.TexasTripper.com, an online travel guide to the Lone
Star State.

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Barbecue is a mix of talents. There is the choice of meat (or
in some cases vegetables), the creation and choice of sauce, and
of course the flame. Once the components are gathered together,
then the real talent starts with the maintenance of the flame,
smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame
sources for our barbecue. There are basically three main sources
in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via
knob-controlled gas valves on the burners), so the outcome is
very predictable. They result in a very consistent and tasty
result, although some charcoal purists argue it lacks the
flavors available only from cooking with charcoal. Advocates of
gas grills claim that gas cooking lets you “taste the meat, not
the heat” because it is claimed that charcoal grills may deposit
traces of coal tar on the food. Many grills are equipped with
thermometers, further simplifying the barbecuing experience.
However propane and natural gas produce a “wet” heat that can
change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added
complexity, and higher heat. They are also considered much
cleaner as they do not result in ashes (which must be disposed
of) and also in terms of air pollution. Proper maintenance may
further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed
charcoal briquettes. A charcoal chimney starter is a traditional
(but generally underused) method for getting a consistent heat
from your coals. Alternatively, they can be lit in a pyramid
directly inside the charcoal grill after presoaking with lighter
fluid.

After all coals are ashed-over (generally 15-25 minutes), they
are spread around the perimeter of the grill, and the meat is
placed in the center for indirect cooking. For additional flavor
and attractive appearance, thicker cuts of meat may optionally
be seared over direct heat (outer perimeter of grill) prior to
indirect cooking in the center. Water-soaked wood chips (such as
mesquite, hickory, or fruit trees) are often added atop the
coals for an extra smoky flavor. The temperature of the grill is
controlled by the amount and distribution of coal within the
grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump
charcoal is wood that has been turned into charcoal but unlike
briquettes it has not been ground and shaped. Lump charcoal is a
pure form of charcoal and is preferred by many purists who fear
that artificial binders may be used to hold briquettes in their
shape.

Wood

The choice and combination of woods burned result in different
flavors imparted to the meat. Different types of wood burn at
different temperatures. The heat also varies by the amount of
wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart
from the others. This is where the gourmet can really
experiment. Let’s go through some of the woods available to get
a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used
with fish, pork, lamb, goat, poultry, and light-meat game birds.
As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used
mainly for beef, poultry, game birds, and pork (particularly
hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb,
goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn’t add much in the
way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a
distinctively sweet and fruity smoke. Great with beef, poultry &
game birds.

About the Author: Jerry Powell is the Owner of a Popular site
Know as Gourmet911.com. As you can see from our name, we are
here in the business to help you learn more about different
kinds of Gourmet Food and Wines, from all around the world.

http://www.gourmet911.com

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In may just be in human nature to barbecue. Well, we have been
doing it as far back as time can denote. In the Stone Age, man
hunted for food and cooked it over an open flame. And while we
still cook over flame today, there are actually two different
types. True barbecue requires a sauce. If not, you are just
grilling. While both are good, barbecue involves slowly cooking
the meat with low temperature for hours.

When you think about going to a barbecue, you probably think of
yummy, juicy food such as hamburgers and steak or even a good
hot dog with all the fixins’. The term barbecue does not only
refer to the food but also to the event itself. The act of
gathering together with friends and family to enjoy good food,
drinks and a great time has been an honored tradition for
generations. It doesn’t matter where you live or where you are
from, the barbecue is a popular get-together.

So we all know that the barbecue is an honored American
tradition but just where did it originate anyway? Well, there
are several different states that each has their own claim to
fame when it comes to the barbecue. Texas, Virginia, Georgia and
the Carolinas all have stories about how the barbecue
originated. If you look into the history of barbecues you will
see that each of these states has a slightly different method of
barbecuing so they very well could have all come up with it.
Wherever the idea came from, it took off really fast.

If you love barbecue, then you know a staple of the successful
barbecue is a great barbecue sauce. There are different types of
sauces but the original Texas BBQ is famous for it’s thick sweet
tomato flavor. In Texas, they also enjoy using a dry-rub
seasoning on the beef before it is barbecued.

Southeast barbecue sauce is slightly different. If you get BBQ
sauce in Georgia it will likely be thinner and with more
vinegar. Another difference in the barbecue is that instead of
beef, they use more pork. You will also see barbecue pits used
often. This method “smokes” the meat giving it a great smoked in
flavor. Pit barbecues are very popular and leave you with great
tasting meat.

Your family likely has their own barbecue secrets and they
might be passed down from generation to generation. You might
have your own secret BBQ sauce recipe. Your family may have a
slow cook method for beef or pork or maybe you enjoy both.
Whatever type of barbecue you like, there is no doubt that
families and friends love it and it will stick around for many
more years to come.

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

Source: http://www.isnare.com

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GEMÜTLICHKEIT (warm friendliness, good cheer)

“Willkommen zum WURSTFEST! Prosit, und hab’ Spasz!” is the
slogan for this really appealing annual event. It means
“Welcome. Cheers! To your health, and have fun!”

Combining a unique German community in South Texas, great food,
fabulous bands imported from Germany for the occasion, amusement
rides, affordable entry, a well-run event and often beautiful
weather, the New Braunfels, Texas, “Wurstfest” has all the
ingredients of a great family outing. (Plenty of local
accommodations available, as this is an area where
“gemütlichkeit” is plentiful and tourists are welcome.)

New Braunfels is located just a few miles north of San Antonio,
Tx., which offers a full array of activities to include in your
schedule – Fiesta Texas, Sea World, the Alamo, the RiverWalk,
and wonderful Mexican food and markets, should you wish to make
this a multicultural adventure.

Having just returned from a lovely evening at Wurstfest, I’m
compelled to tell you how much fun it is. We began on a perfect
fall evening unable to resist the smell of the sizzling pork
chops and huge German sausages served on a stick, complimented
by a great selection of beers, potato soup, German dinners,
Reuben sandwiches, corn on the cob – and more — and ended our
evening with pfankuchen, funnel cake and coffee.

We rode the beautiful Ferris wheel and then settled under Das
Grosse Zelt, the big tent, at the end of the Marktplatz to be
charmed by the 10-piece brass band from Germany whose rousing
tunes got everyone up and dancing – just as many kids as adults,
and partners not at all required. They were only topped by the
band that followed.

This Wurstfest, the celebration of German sausage, began in New
Braunfels in 1961, just a one-day affair which nonetheless drew
a crowd of 2,000 due to press coverage throughout the nation and
in Germany. Since then, it has grown to a ten-day affair with
well-maintained permanent facilities drawing over 100,000 and
raising many dollars for local charities. Your good time will
also be a good deed!

You can learn more about Wurstfest at their official website:
http://www.wurstfest.com/index.html , and from the Wurstfest
Association, Post Office Box 310309, New Braunfels, Texas
78131-0309, 830/625-9167, or toll free 1-800-221-4369.

Admission is a mere $8.00 per person (children under 12 free),
with special rates for early purchase, groups, and day
discounts.

ADD ANHALT

If Wurstfest dates should ever coincide with the 3rd Sunday in
October (and even if they don’t), make it a homerun by including
public dancing at Anhalt Hall, just down the road apiece, about
28 miles west of New Braunfels.

Anhalt was settled by German pioneers around 1857 and this may
be the oldest dance hall in Texas, with a newly renovated 6000
square foot hardwood dance floor usually featuring a German band
(you MUST do the German Grand March) and then a C&W band (local
talent).

It’s open air and you can sit in the grandstands and watch or
pay to get on the dance floor. Kids welcome and great food and
beer. It is run by the Germania Farmers Verein, originally
established to protect the settlers and their livestock from
Indians. It’s out in the country and an experience you don’t
want to miss.

How far out in the country? Well, according to the website, in
the 1970s “the population along Anhalt Road between Farm Road
475 and the hall was estimated at ten.” Population figures for
2000 were not available.

Admission and ample parking are free; there’s a minimal charge
($7?) if you want to get on the dance floor (which you will)!
To read more about Anhalt, go to the Texas Honky Tonk Dance
Hall website: http://www.honkytonktx.com/dancehalls/.

They also feature public dancing during Mayfest (3rd Sunday in
May), and Summerfest (last Saturday in July).

©Susan Dunn, MA, Personal Life and EQ Coach,
http://www.susandunn.cc . Offering coaching, Internet courses
and ebooks for your personal and professional development.
mailto:sdunn@susandunn.cc for free ezine.

I train and certify EQ coaches. Email for info on fast,
affordable, comprehensive, no-residency program. Start
immediately. Great for building a practice.

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The first food that I ever wanted to barbecue was a chicken on the rotisserie and Ive never really stopped to wonder why. I guess its down to ‘the boy with a new toy’ thinking in that the rotisserie spit came in the pack with the grill and a rotisserie makes to cooking process more animated. In hindsight not only is it visually appealing but its not very labour intensive so leaving plenty of time for an aperitif!

Maybe I did one too many on the aperitifs because it has to be said that my skills as an outdoor chef were certainly in need of a little refinement. I tried to light my grill with paper and wood which sent ash all over the chicken. I didnt balance the chicken very well on the spit so one side cooked before the other. I made all the mistakes in the book.

Getting that first taste of barbecue smoke was still fantastic and even after my first disastrous attempt with spit roasted BBQ chicken I was (and still am) hooked on outdoor cooking.

I gradually and tentatively progressed onto sausages and burgers learning as I went that the fat off the food causes the smoke but also can cause the flames. Even to this day I cannot understand why charcoal BBQ grill manufacturers dont make the grill height sufficient to stop flames lapping up at the first spit of the fat. On my own barbecue that was the best I could find Ive had to make some modifications.

For greater variety I then invested in a copy of Ainsleys Barbecue Bible and this took me to higher levels even to the point where people were starting to look at what I was cooking and asking how Id done it. If they were lucky they even got to taste it!

Anyway, barbecuing has become a way of life for me, with more books and now the advent of the internet there are so many more free barbecue recipes and easy smoker recipes readily available. Social networking though is still my favourite way to learn and by that Im referring to talking with fellow enthusiasts and not necessarily over the web.

I tried barbecue competition events and whilst there was a great sense of occasion and lots of fun, it was a little too competitive and recipes kept as closely guarded secrets. So where can you go to meet like minded people? Where can you find more barbecues, smokers and outdoor grills in one place and people sharing and having fun?

At a sports event!

Being a petrol head my chosen event was Les 24 Heures Du Mans (thats the Le Mans 24 Hour Endurance race to you and me) in France. Not only is there a mix of barbecue enthusiasts and pyromaniacs they come from all over the world so where else is there such a wealth of knowledge, experience and above all a sense of fun?

Camping by a race track with cars flying past at 150+mph, what could be better? OK so it might not appeal to everyone but the sentiment is still clear. It doesnt have to be as exotic as Le Mans, I found a similar atmosphere with a completely different crowd down at Twickenham for the rugby cup final, everyone hell bent on having a good time, enjoying the food, the event and the other people there. The event isnt important, its the occasion and the people that make it what it is.

So in my book social networking is the answer for new ways to barbecue. For free barbecue recipes, get down to you local sports stadium and have a wander around before the ball game and the inspiration for your next barbecue menu ideas will be right in front of your eyes. This is my idea of social networking!

Bon Appetite!

Free Smoker Recipes – Free barbecue grill recipes & meat smoker cooking ideas on gas, charcoal or electric.

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