GrillingIsEasy.com

The Griller Says:  Here’s some good information for all you addicted grillers. Let’s make contact with a grill!

——————

All our divisions are growing fast to offer the best service in catering equipment anywhere in the world.

Spurred on by health advice from government and by numerous television shows, healthy eating is taken seriously by a large proportion of people from all walks of life. Although low fat food is not always associated with eating out, the public today expect restaurateurs to serve good quality and caringly prepared meals and snacks. There are ways in which professional chefs, cooks and those who cook at home can prepare meals more healthily. Whilst choosing high quality unadulterated produce to start with is important, the way in which the meal is cooked is also vital.

Recently more and more are choosing to grill or roast meats instead of shallow or deep frying and are steaming vegetables instead of boiling them (thus losing fewer nutrients). As consumers become more price savvy due to the recession, restaurant owners have to compete in terms of value as well as quality, and kitchen staff need to operate as efficiently as possible.

Those who work in professional food preparation environments are under pressure to serve good meals and fast. Diners expect their food to be served relatively quickly, even when restaurants are packed with customers. Cooking healthily under this strain can be a challenge, but combining suitable preparation before service and good quality kitchen equipment can make all the difference. Due to its speed and versatility, the contact grill is now found in cafes and restaurants of all kinds across the country. Easy to use and to clean, these grills are suitable for cooking a variety of meat items (burgers, chicken breast and salmon steaks to name just three) as well as paninis, toasted sandwiches and certain vegetables.

If you need a new or a replacement contact grill, always make sure you have researched model specifications to ensure your purchase will meet your needs. There are numerous manufacturers to choose from, including Lincat, Dualit and Buffalo, so you are sure to be able to find the right contact grill for your kitchen. If in any doubt as to which model to choose, it is worthwhile contacting manufacturers and retailers, who will be able to provide you with the information you need.

In the current financial climate, people who eat out are increasingly looking for value for money. Due to the ”Credit Crunch” they are enticed by special offers of various kinds, but also expect well prepared and tasty food. In such a competitive industry, it is vital that caterers provide good food and excellent customer service. Often those who eat out are not looking for a particularly unusual meal, they want a breakfast, lunch or dinner that they know they will enjoy. Grilled foods such as steaks and burgers are an affordable family favourite, and thanks to the contact grill, they can be prepared quickly and efficiently, meaning they are also a favourite for many chefs! As with many things, food fashions change over time and dishes phase in and out of popularity. Due to the versatility of the contact grill, it has the potential to be an essential kitchen item for years to come.

Welcome to Nisbets – the UK’’s largest supplier of catering equipment with 25 years experience in the industry.For further information regarding our range of contact grills, please visit our website at http://www.nisbets.co.uk

The Griller says:  “Don’t forget the sides!  Veggies on the Grill?  Perfectly Yummy!  Enjoy these grillers from other places.”

————–

Everyone knows that vegetables are an essential part of a healthy, balanced diet Unfortunately, many people have a pre-conceived idea that veggies taste bad, or that they lack flavor

In fact, numerous adults and children do not eat even close to the daily recommended amount of veggies because of these pre-conceived ideas, or because they have no idea how to prepare them to bring out all their flavor.

There are some really innovative ways to cook veggies, on the stove top, in the oven, and even on the barbecue using nearly any outdoor grill or smoker. One such product, the Rib-O-Lator, allows home cooks to prepare delicious veggies using a rotisserie system.

Unlike traditional rotisseries, the Rib-O-Lator can effectively be used for cooking nearly anything. The system utilizes four trays that mount on your grill’’s existing rotisserie rod. Each tray has a solid bottom and side walls to hold food in place and prevent tasty juices from dripping away. This design makes the Rib-O-Lator perfect for preparing vegetable dishes. It is also very simple to use.

Other veggie cooking options on the BBQ include grilling baskets and skewers to kabob your food. The grilling baskets are excellent for smaller pieces of meats and vegetables because they are designed to allow you to flip or stir the food without fear of it falling through the grill. Using skewers to create veggie kebabs works well for larger chunks of most vegetables. The following recipe is just one of the simple and tasty options that you can make on the grill.

Rotisserie Eggplant Mixed Grill

2 TBSP Extra Virgin Olive Oil
1 TBSP Balsamic Vinegar
2 TBSP Chopped Basil (Fresh)
2 TBSP Chopped Oregano (Fresh)
2 TBSP Chopped Parsley (Fresh)
1 TSP Salt
1/2 TSP Black Pepper
6 Cloves Minced Garlic
1 Red Onion
18 Trimmed Asparagus Spears (if doing skewered veggies, you might substitute Zucchini)
12 Mushrooms (try Crimini for extra special flavor)
1-1lb Eggplant
1 Red Bell Pepper
1 Yellow Bell Pepper

1. Cut the onion and bell peppers into wedges. Remove the stems from the mushrooms, and slice the eggplant into 1/4 inch thick rounds.

2. Combine olive oil, vinegar, basil, oregano, parsley, salt, pepper, and garlic in a large re-sealable plastic bag and mix well. Add onion, eggplant, bell peppers, mushrooms and asparagus (or zucchini). Seal the bag tightly and shake gently to ensure that the marinade covers all the vegetables. Place the bag in the refrigerator for about 2 hours. Turn the bag over occasionally.

3. Preheat the grill to a high heat setting. If you are using the Rib-O-Lator, make sure you have it in place during the heating stage. Lightly grease the trays. If you are using vegetable baskets, it is advisable to lightly grease a grilling basket and place the veggies inside it. Wooden skewers, which would work great for the above recipe, should be soaked prior to skewering the veggies to keep the wood from catching fire.

4. Once the grill is heated, put the vegetable mixture in the trays, and turn on the grill’’s motorized spit or rotate the spit manually. Allow the vegetables to cook for 6 to 8 minutes, or until they are tender. If using a grilling basket, you will need to flip your veggies halfway through cooking, and skewers could require even more attention since they are closer to the open flame. Depending on how hot the grill is, less cooking time may be required.

To add even more flavor to vegetables, why not try a grill smoking system? Pre-flavored wood chips (think flavors like apple, pecan, cedar, hickory) are readily available in stores and via the web. Adding these flavor enhanced wood chips in the grill create even more rich, unique taste sensations. Rotisserie cooking and cooking with flavoring accessories are perfect methods for preparing fresh vegetable dishes that are delicious as well as healthy.

Looking for more delicious BBQ recipes? Rib-O-Lator Recipes features more great meat and vegetable recipes, many of which have won awards when cooked on a Rib-O-Lator. The unique 4-tray design gives more cooking space, plus it can cook many different types of foods. Easy to set up and use, it frees you from constantly hovering over the grill. Powered by SEO 2.0 Services

The Griller says:  Here’s yet another tip from re-knowned experts on the grill!

—–

Byline: Susan Selasky; Detroit Free Press The Detroit Free Press is the largest daily newspaper in Detroit, Michigan, USA. It is sometimes informally referred to as the “Freep”. Some still refer to it locally as “The Friendly” — a slogan from an ad campaign in the ’70s.  

What’s your plan for a hot summer meal? A sizzling siz·zle  
intr.v. siz·zled, siz·zling, siz·zles
1. To make the hissing sound characteristic of frying fat.

2. To seethe with anger or indignation.

3.  steak on the grill? Now we’re talking.

My advice is to marinate mar·i·nate  
v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates

v.tr.
To soak (meat, for example) in a marinade.

v.intr.
To become marinated.  a nice, juicy steak. A marinade will add flavor and it will help tenderize ten·der·ize  
tr.v. ten·der·ized, ten·der·iz·ing, ten·der·iz·es
To make (meat) tender, as by marinating, pounding, or applying a tenderizer.

Marinades are usually made up of an acidic ingredient (wines, vinegar and citrus juices); an oil (just about any kind will do, you don’t need a pricey olive oil); and any kind of seasoning. You also can use liquids such as beer and soy sauce. Try not to use too much oil because it will cause flare-ups.

You can marinate steaks for up to a few hours depending on the size and cut. Marinades do not penetrate all the way through the steak, mainly the surface. I prefer to marinate steaks in a food-grade plastic sealable bag because all the meat will be covered. The bag also takes up less room in the refrigerator.

Try not to marinate steaks too long, because the acidic ingredient can start to break down fibers and the meat will become mushy. Larger and less tender cuts of meat, such as briskets, roasts and skirt steak, need longer marinating time so they become tender.

When you’re ready to grill, remove the steak from the marinade and discard the marinade. Do not reuse marinade used on raw meat.

Let the excess marinade drip off and grill the steak as desired. It’s best to start the steak off on medium-high heat to achieve that nice crusty sear. Once seared sear ¹  
v. seared, sear·ing, sears

v.tr.
1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn¹.

2. , move it to a cooler part of the grill to finish cooking.

Today’s recipe gets a burst of flavor from the balsamic vinegar in the marinade. The steaks are served with an olive sauce and can be topped with feta fet·a  
n.
A white semisoft cheese usually made of goat’s or ewe’s milk and often preserved in brine.

[Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice  cheese.

Copyright (c) 2009 Seattle Times Company, All Rights Reserved.

The Griller says:  Here’s more steak and grilling tips from other experienced cooks!

—————

If you”re like me, you love to grill out and that includes any type of food whether it be steak, burgers, fish, chicken, or any other type of food that you can think of. One of my favorites though has to be steak. Cooking steak on the grill can be one of the easiest things to do, but it can be very easy to mess it up if you don”t do it right. This article will give you the basics on cooking steak on the grill.

The most important thing to remember when cooking stake on the grill is not to overcook it.

It’’s so important that I will go ahead and repeat it, do not overcook it. This is biggest mistake that most people make when cooking steak on the grill. In the end you”ll have a steak that is tough and dry and not very enjoyable at all. So what is the proper way to cook a steak you ask? Well, there are a couple different options for preparing the steak before it even goes on the grill. You could marinade them over night with your favorite marinade.

If you don”t want to marinade overnight, you could apply the marinade a couple hours before they go on the grill. The key is to have the steaks completely thawed which will allow the marinade to soak in.

Once you”ve got your steak prepared, preheat the grill and then cook the steaks on the highest setting for 3 minutes on each side with the lid closed to sear the steaks. Next, reduce the heat to medium and then cook the steaks for an additional 3 to 7 minutes on each side depending on how done you want the steaks.

For more rare steaks, cook for a shorter amount of time or just long enough to have a consistent pink coloring in the middle. For more well done steaks, cook for a longer amount of time until the pink is gone from the middle but be careful not to overcook the steak as this will dry it out.

When your steak has been cooked to your liking, let it stand for a few minutes and then serve. Steaks are best served with steak source or without, depending on how much marinade you have applied before cooking.

For information on the slow cooker cookbook and other great products, visit SlowCookerCookbookPlus.com

Spoon Cheddar Bread, ooo la la!  This will soon be a favorite bread when you’ve got something on the grill!

Ingredients:

• 1 1/2 cups milk (buttermilk is ok)
• 1/2 cup cornmeal
• 2 cups shredded cheddar cheese or Monterey Jack cheese (8 ounces of it)
• 1 tblsp butter
• 1 1/2 tsp baking powder
• 1 tsp sugar
• 1/3 tsp salt
• 4 eggs

Procedure:

1. In saucepan, combine milk, cornmeal.  Cook, sirring constantly, over medium heat until mixture is thickened and bubbly.  remove.  Add cheese, butter, baking powder, sugar, and salt.  Stir until cheese melts.
2. Separate yolks from eggs.  Add yolks one at a time to cornmeal mixture, stirring after each egg.  Mixture will be thick.
3. In mixing bowl, beat egg whites with an electric mixer on high speed until stiff peaks form.
4. Stir about 1/3 of the egg white mixture into the cornmeal mixture.  Gently fold remaining beaten egg whites into cornmeal mixture until all combined.  Spoon into an ungreased 2 qt casserole or souffle dish.
5. Bake in 325 degree oven for 45 to 50 minutes and center has been tested for doneness.
6. Serve immediately.

Hearty grilled meats call for homemade  breads and muffins.  This Oat Bran Muffin recipe will stand up to your grilled food!

Ingredients:

• 1 1/4 cups oat bran
• 1 cup flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 beaten egg (yes, beat it first)
• 3/4 cup applesauce
• 1/2 cup fat-free milk
• 1/4 cup honey
• 1 tblsp cooking oil
• 1/2 cup raisins or snipped dried fruit (optional)

Procedure:

1. Lightly spray muffin cups with cooking spray, or use muffin liners
2. In medium bowl, mix oat bran, flour, baking powder, baking soda, and salt.  Make a well in the center and set aside.
3. In separate bowl, combine egg, applesauce, milk, honey, and oil.  Add applesauce mixture all at once to flour mixture.  Stir just until moistened, batter will be lumpy.  (Fold in raisins, optional)
4. Pour batter evenly into muffin tins.  Bake in 400 degee oven for 16 to 18 minutes.  Test center for doneness.
5. Serve warm, either before or during meal. 

What’s your grilled meat of choice?  Steaks, but these muffins are also tasty with grilled chicken.

Bake it in the oven, warm on the dying fire from the grill, serve warm with butter…oh my!  How about some Streusel-Nut Topping?  Dig in!

Grilling for the holidays?  Don’t forget the homemade breads and add this Classic and Easy Banana Bread to your menu.  Oh, the smellssssss!

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 2 beaten eggs
• 1 1/2 cups mashed bananas (about 5 bananas)
• 1 cup sugar
• 1/2 c cooking oil or melted butter
• 1/4 cup chopped walnuts
• Streusel-Nut Topping (see below)

Procedure:

1. Prepare two regular bread baking pans by greasing sides and bottom.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 tsp salt.
3. Make a well in the center of the flour mixture and set dish aside.
4. In separate medium sized bowl, combine eggs, bananas, sugar, and oil.  Add egg mixture all at once to flour and stir with fork until combined.  batter should be lumpy.
5. Gently fold in nuts.  Spoon batter into pans, and sprinkle Streusel nut ropping over batter.
6. Bake in a 350 degree oven for 55  to 60 minutes.  When toothpick inserted into the center comes out clean, remove bread and cool in pan for 10 minutes.  If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.  (this tip is also good if your cakes come out too done around the edges.)
7. Remove from pans and continue cooling.  Wrap and store overnight before slicing.  This prevents the bread from falling apart when slicing.  Also, it will help if you intend to warm the bread on the grill before serving with butter. 

Streusel-Nut Topping:

In a small bowl, combine 1/4 cup packed brown sugar and 3 tbls flour.  With the use of a pastry blender, cut in 2 tblsp butter until mixture resembles coarse crumbs.  Stir in 1/3 or 1/2 cup chopped walnuts.  With fingers, drop and crumble mixture over bread batter.

Grilled Steaks are beggin for a sturdy, spicy hot cornbread!  Forget the rolls, once you add this to your grilling menu, you’ll do it over and over.  Your guests will request it!

Ingredients:

• 1 cup flour
• 3/4 c cornmeal
• 2 to 3 tbls sugar, optional
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 tbls butter
• 2 beaten eggs (beating them first is a must)
• 1 cup buttermilk
• 1/4 c cooking oil (canola or melted butter)
• 1/2 c frozen whole kernel corn, thawed
• 1 cup shredded cheddar cheese or Monterey Jack cheese
• 1 4 ounce can diced green chile pepers, drained

Procedure:

1. In mixing bowl, stir together flour, cornmeal, sguar, baking owder and salt, set aside.
2. Add the 1 tbls butter to a 10-inch cast iron skillet.  Place in a 400 degree oven until heated.  Remove pan from oven and swirl butter to coat sides and bottom of hot skillet.
3. In mixing bowl, combine eggs, milk, and oil.  Add corn, cheese and chiles.  Add all ingredients to flour mixture all at once and stir just until moistened.  Pour batter into hot skillet and bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. 

Your hearty grilled beef or pork will go great with this moist cornbread.  Just spicy enough!  Some people place the hot skillet in their grill on a rack and close the lid, but this takes a bit of experience in knowing how your fire is cooking.  No one likes crispy on the outside cornbread and gooey in the center, so practice!

Entertaining and Grilling during the holidays is a wonderful way to encourage guests to talk and visit and contribute their grilling tips. Nothing like a fire to get the aroma of cooking in the air.

While guests are roaming and giving advice, why not keep them occupied with this great holiday Pumpkin Bread? You can even warm a slice on the grill and then bring out the butter for a yummy warm treat!

Ingredients:

• 3 cups sugar
• 1 cup cooking oil
• 4 eggs
• 3 1/3 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• 2/3 cup water
• 1 15 ounce can pumpkin

Procedure:

1. Grease bottom and sides of two bread pans, (regular size)
2. In large mixing bowl, beat sugar and oil with an electric mixer on med speed.  Add eggs and beat well.  set aside.
3. In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.  Add flour mixture and water to sugar mixture, alternately, beating on low speed after each addition just until combined.  Beat in pumpkin and spoon batter into prepared pans.
4. Bake in 350 degree oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.  Cool in pans on wire rack for 10 minutes.  Remove from pans and continuing cooling completely.  Wrap and store overnight before slicing.

YUMMMM!  Cream cheese spread or soft butter is perfect on top of brilled/warmed slices.  Don’t let everyone fill up on this bread if you’re serving super tender steaks!!

The category of The Wine Glass will suggest wines that will go great with these easy recipes.  Not all food is grilled.  Sweet and spicy salsa is yummy with chips and a bottle of wine is fine.  Grilled chicken or pork is an all-star winner and a steak is perfect-o!

Ingredients

• 1/2 tsp cumin
• 1/2 tsp salt
• dash cayenne pepper
• 1 jalapeno pepper, seeded and minced
• 2 tbsp chopped cilantro, fresh
• 2 tbsp fresh lime juice (about 1 medium lime)
• 1/2 c red bell pepper, diced fine
• 1 c pineapple, fresh or canned, drained if using canned
• 1 cup papaya, diced
• 2 cups mango, diced

Procedure

1. Combine dry ingredients, mix well.  Set aside.
2. Combine all other ingredients, sprinkle dry ingredients over them, mix well.  Chill.  Serve with chips.

Wine Suggestion: Zin and white Zin – Zin has a wonderful all-American identity and goes well with foods that are typically American foods.  Zin pairs well with big bold flavors such as foods from the grill.  Zin is sometimes called the all-weather wine, and during warm-weather, it is a better choice than Cab or Merlot. So, if you’re in sweaters sometimes, but still playing in the sunshine, enjoy the Zin choice for your wine!

Yield:  3 1/2 cups

The Griller’s Tip:  Because hot peppers contain volatile oils that can burn your skin and eyes, avoid direct contct with chiles.  When working with peppers, wear plastic gloves.  If your bare hands and fingers do touch the peppers, wash well with soap and water.  Do NOT touch your face, eyes, mouth after touching peppers.  Play it Safe!