www.wtliving.com Discover what the Japanese have known for centuries. The secret to perfect grilling is clay. The Yakatori table top grill is constructed of high fired ceramic clay which helps maintain a constant grilling temperature. Authentic Japanese street grill design. Adjustable ventilation.
Monday, December 26, 2011
Wednesday, December 21, 2011
Weber 7526 Cooking Grate
!±8±Weber 7526 Cooking Grate
Brand : WeberRate :
Price : $69.99
Post Date : Dec 21, 2011 02:05:51
Usually ships in 24 hours
The Weber cooking grate is made of porcelain-enameled cast-iron and fits the Genesis Silver B and C and Spirit E-310 gas grill. The porcelain enamel is cooked into the cast iron to prevent the rust but it still really feels and looks like regular cast iron.
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Thursday, December 15, 2011
What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this article suggests, many people are searching for the best way to cook frozen shrimp. The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various ways to cook shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Saturday, December 10, 2011
Cobb Premier Portable Stainless Steel Grill & Smoker
!±8± Cobb Premier Portable Stainless Steel Grill & Smoker
Brand : Cobb | Rate : | Price : $99.00
Post Date : Dec 10, 2011 18:25:54 | Usually ships in 24 hours
| Price : $99.00Post Date : Dec 10, 2011 18:25:54 | Usually ships in 24 hours
Cobb Premier BBQ Cooking System Includes stainless steel stay-cool base, fire grid, dome top, non-stick grilling surface, lifting handle, and carry bag. Dishwasher safe. The Stainless Steel stay-cool base offers all the features of the Classic Cobb but with a high-end look of steel. Grill, Smoke, Bake, Roast, Fry and Boil with the Premier Cobb BBQ Grill & Cooking System. This is the complete solution, everything you need for the ultimate portable charcoal grill and weighs only 8lbs. The exterior remains cool to the touch while the interior cooks at up to 500 degrees. The perfect addition to your hurricane kit.
More Specification..!!
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Wednesday, December 7, 2011
What Do You Need For Perfect BBQ Pork "Baby Back" Ribs?
I love BBQ Pork Ribs (Baby Back). But, cooking them just right on the grill can be tricky. By following a few fairly easy pointers, you should be able to get it right, every time. But first, you need the right equipment. Here I'll tell you the equipment you need, and why.
First, get yourself a Weber Kettle grill. Don't cook your BBQ Pork ribs on a propane or electric grill. Use charcoal. And a kettle style grill, in my opinion, is the best for Baby Back ribs. The Weber is a great grill, and it's not that expensive. Plus it's roomy and easy to set up for indirect cooking. The 22 inch model that has the touch free ash catcher is well worth the extra money. Do yourself a favor.
Next, get yourself a chimney charcoal starter. Again, get the larger model. You'll need to fill it up to grill six racks of BBQ Pork Ribs at a time. You can't get enough charcoal in the smaller one. The one with the Weber nameplate is the sturdiest one also. This tool is necessary because you don't want to ruin the flavor of your BBQ Pork ribs by adding lighter fluid to your charcoal. All you need is one complete sheet of newspaper and a match. Load the chimney up, crumple the sheet of newspaper, stuff it in the bottom and light the paper. Wait 20 minutes, and your charcoal is ready.
And the final gadget you need is a rib rack. The rack helps keep your BBQ Pork ribs upright and separated from each other when you are smoking them. The rack holds up to six racks, plenty of ribs for up to twelve people.
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Friday, December 2, 2011
Grilling Tips - How to Build a Charcoal BBQ Grill Cooking Fire
The grilling fire is the beginning of the grilling process. Without a proper barbeque grilling fire, you can't expect to be a real grill master.
Building your charcoal bbq grill cooking fire is more than just opening up the bag, dumping in the charcoal, dousing it with lighter fluid and throwing on a match. The key to a good grilling fire is to have an even fire. You need to evenly distribute the coals to minimize temperature variation and get good, even grilling.
The number of charcoal briquettes you use will depend on the size of your grill, the amount of food you will be cooking, weather conditions and cooking time.
As a general rule of thumb, when using charcoal briquettes, plan on using about 30 briquettes to cook 1 pound of meat. Make sure that you are using enough charcoal briquettes to cover the charcoal BBQ grill pan in a single layer and extending out about 2" beyond the area of the food on the grill. This will give you a good barbeque grilling fire.
Place the briquettes in the charcoal BBQ grill pan to determine the quantity then stack them up in a pyramid shape to light. Soak the briquettes with approximately 1/2 cup of lighter fluid, and let set for a few minutes before lighting. Once the coals have begun to burn and ash starts to form arrange them with long handled tongs into a single layer. To have controlled temperature variation in your charcoal BBQ grill fire, a hot area and a not so hot area (called a two level fire), set up half of your fire grate in a single layer of coals and the other half in two or three layers of coals. This will give you the hot and medium areas in your barbeque grilling fire to do your cooking. Use this method if you are cooking different types of foods at the same time.
Happy grilling!
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