Tutorials and Guides

Raining Outside? Try Indoor Barbecuing

Yes, there is such a thing as indoor BBQ. But hey, indoor barbecuing doesn’t mean using your ever-reliable wood or gas grill. First of all, that’s illegal in most places because it’s a major fire hazard. Second, it could kill you since these types of grills produce large amounts of carbon monoxide. What you need to know is that there are two basic types of indoor grills ñ the open grill and the folding contact grill.

Indoor Barbecuing 101

An open grill is pretty much like the electric version of the wood/gas grill. It provides you with the outdoor barbecuing feel as you occasionally turn the meat while cooking and even produces flavour closer to the outdoor variety. . On the other hand, the folding contact grill works much like a panini press or sandwich maker. (Such as the George Foreman Grill). The upside to using this kind of indoor barbecuing grill is that is cooks your food faster as it simultaneously cooks both sides. Thus, it doesn’t require turning so you can do other things while grilling at the same time.

The George Foreman Grill is an electric grill which has non-stick grill surface, grooved to give those desirable grill marks on food and a cover which has the same type of grooved surface.

Food is placed on the grill and the cover is closed on top of it, enabling the grilling of food from both sides at once ñ cutting the normal grilling time in half. The grill is built with a tilt toward the front and a plastic dish is place under the front end so that fat can draw off away from the food. This is considered a low-fat feature. It also helps with the ease of cleaning in which George markets as one of the most important features of the grill.

The George Foreman also cooks food more evenly because the surface maintains a constant temperature that’s easy to control, so you won’t get hot spots or flare-ups. You should never use an extension cord with any electric grill, and always use an outlet with a ground fault circuit interrupter.

The George Foreman Grill currently comes in nine versions and prices range from £19.99 to £99.99

However, as we always say, equipment is just one aspect of producing amazing BBQ dishes. Though it’s true that using an indoor barbecuing grill means none of that smoky flavour, which only wood or coal can deliver, there’s definitely more to barbecue taste than smoky flavour. There are a variety of rich, bold flavours that characterise a good barbecue dish and these you can definitely get from a good marinade, dry rub or BBQ sauce. If you’re looking for the greatest ones with the richest and boldest flavours, visit and check out their wide selection of products, which can be delivered right to your very doorstep.

BBQ Myths Getting You Down?

If you’re cooking your food properly on your barbecue, you’re getting delightful results every time. However, all too frequently, people are falling victims to very common barbecue myths. It’s not because we’re gullible or stupid in any way. Many BBQ myths are so well known and so wide spread that they are more frequently passed on as truth than they are as the myths that they truly are.

For example, many people love to try to get perfect grill lines on their BBQ foods. Either straight lines, or the more fancy criss-crossed ones are often accepted as a sure sign of the expert BBQ chef. What this involves is flipping your meat, so that the lines are on the both sides. However, many people don’t ever get to achieve this art form because they have fallen victim to one of the main barbecue myths. They believe that flipping or poking your grilled food makes it tough ñ this is a myth. In fact, flipping your meat not only creates great grill lines, but it also makes certain that you cook more evenly.

While you read up on the swath of information available for providing tips and tricks for the best results on your BBQ, make sure that your source is reliable. While some of this information is very helpful, much of it can be exaggerated or based on what the author thinks rather than what is actually known.

The belief that poking or flipping your food will let all of the juices out and make it tough would only work if your food was shaped exactly like a balloon ñ which it isn’t. Meat is made up of hundreds of small cells, each filled with its own moisture and juices. Should you poke your meat with a fork while it’s on the grill, you may pop one or two cells, but it won’t let all of the juices out only that of the cells you’ve punctured. Certainly, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you’ll lose a great deal of your juices, but other than in a horror movie, there really isn’t any reason to treat your meat that way.

Similarly, flipping your meat doesn’t let a great deal of the juices out either. After all, flipping doesn’t puncture any of the cells, so as long as you don’t flip it and smack it hard, then you won’t lose much by the way of juices at all. Be gentle its already dead!

The problem with flipping your meat on the grill lies when cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry.

So flip those burgers and poke that steak! Get those grill lines just the way you want them. Your food will always be good and juicy, just like the pros do it.