When we talk about Mardi Gras it is constant that we mean life and fun in Louisiana. It’s all about fun and nothing exemplifies this attitude better than the Mardi Gras! This festival is known worldwide for its lavish party in New Orleans.
Grilled foods stays true to the spirit of Mardi Gras. It denotes abundance of great food and the convenience of old-fashioned grilling that brings a festive atmosphere.
The Mardi Grass grilled food spirit celebrates authentic Cajun specialties such as Crawfish Etouffee, Chicken & Sausage Jambalaya, Crab Boulettes, and Seafood Courtbouillon. If you want to sample other specialties like Seafood Gumbo, Crab Bisque, Blackened Catfish, and Stuffed Flounder loaded with Crabmeat, there’s only one place to go, the Sea Orleans!
Grilling and barbecuing are two the same methods of cooking. But did you know that grilling is a lot different from barbecuing? Let’s see why.
Grilling is cooking food on a grill and over an intense heat for a shorter period of time. To get the most perfect grilling, allow the coals to go flaming hot; when they subside and the coals are glowing from below, a fine layer of ash will appear on top which means they are ready for grilling. A few minutes after the red-hot stage will give you the ashes you need to before placing food on the hot rack. For excellent results, always brush a little oil on the grill and have your food lightly but evenly oiled before cooking.
Barbecuing on the other hand, is cooking long and gently over slowly smoldering charcoal. You’ll get the best barbecuing results when you arrange coals to one side of grill as this ignites and allow them to get red hot. Allowing the coals to become gray throughout and to heat with a sufficient space can provide you the temperature required before cooking. Allow food to cook very slowly.
For the best barbecue flavor, use either all hardwood chips or a mixture of hardwood and charcoal.
Some of us thinks we need the fancy cooking oils, vinegars and seasonings to make the best marinades for grilling. We even consider only a delicious variety of fish can render the best-tasting grilled fish dish.
I’m not sure how you take this, but for me, even the bare-bones pantry with the cheapest tomatoes and cooking ingredients can render the most delicious crockpot and grilled meals. I find the acids in the tomatoes do great in some of my all-from-scratch marinades. Funny and weird? 🙂
Owning a heavy-duty metal grill pan probably has been a help because I may have the cheapest ingredients but the large enough pan was more than enough to hold any of my cheap cuts of meat, turkey or beef roast; and with my humble marinade, it’s like having a dish with the most delicious gourmet ingredients.
So I must say this, don’t underestimate what we call scratches in the kitchen. It would be a disaster if you were having guests and realized at the last minute that you were missing something essential.
Yes, no one know how it goes; a grilled soup? Its truly funny to pouring a can of soup on your cooking grate. Making a grilled soup is about adding a real grill flavor to your soup. Did that set things straight? 🙂
Another way to enjoy grilled soup is any grilled food like meat or fish that’s added to the soup or stew. Everything that you put on your grill grate is a great idea of extra flavors to impart on your favorite soup.
Here’s a wonderful grilled soup recipe from the great Scandinavian cooking. You might also want to try the following “grilled soup.”
One of the my favorite fish to grill is tilapia. I love the white flavorful meat still oozy hot for dinner. But I never thought tilapia would flake so easily and would fall off the grates, that’s often the problem with this fish. If I only had one entire tilapia fish that keeps falling off the grates as it cooks, I wonder what would happen to the fish the moment I serve it. 🙂 Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking – that’s what I know!
Now that we know that tilapia can be delicate when grilled, it’s just ideal to always brush a little oil (sesame oil is best) around it before putting on the grill, or grease the grill properly to prevent the flesh from sticking into the grates.
I also have began putting my tilapia in a foil before grilling. This way, you’re 100% sure the fish will come out whole and will be served intact.
Men may be excused if they can’t make desserts, but I think not if they can’t prepare a classic meaty meal or even the simplest burger.
The simplest and most delicious meal a man should always be ready to make with his two hands is a burger. There’s something really nice about a man who can prepare patties, and throw them on the grill and cooking them to bleeding perfection.
Spicing is a man thing and throwing some spices in there while you’re at it is a skill. Anything from chili powder to BBQ sauce works. There are grilling recipes that can be made with just a pan. Some guys I know don’t consider cooking a worthwhile venture. Besides the occasional stint behind the grill, they’d rather bask in blissful ignorance than feed themselves in more than 3 steps: stab, chew, swallow.
So ANYTHING tastes better after being cooked on an open flame, meat, chicken, steak, tacos, candy…ANYTHING. So whether you’re married or single, treating yourself to some home cooked goodness on the grill is always a manly thing.
Planning for a new grill? I too want to be able to grill, both for my own personal cooking and for parties and such, and so I need a grill. I have seen a myriad many different grills, but I honestly can’t tell what would be best for me.
My neighbors use a charcoal grill, some biggish Weber variety, and a chimney charcoal starter which we debated for some stupid reason and have been totally happy with. While charcoal and gas grills are the most popular, one of the most common alternatives is an electric grill which is typically portable, and most are small enough to place on a table or countertop. Unlike gas or charcoal grills, electric grills can be used indoors.
You will love the side burner with the flip down cover so that you can still use it as a table/landing pad/staging area if you don’t want to use the burner. Its a great thing to be able to warm up or recude a sauce or to cook a side (beans or rice or whatever) while grilling. So, given the options I’d definitely get a grill with a side burner.
Is very classic. This is a long metal rod suspended horizontally above the fuel source and rotated slowly, usually by an electric motor. It is used primarily for slow-roasting poultry or vegetables.
Cooking meat on a rotisserie creates succulent and tender meats because the meat is roasted, not grilled over direct heat. As the spit rotates, the meat cooks while being basted in its own juices. Meats prepared on a rotisserie are lower in fat because the natural fat drips off into a drip pan during the cooking process. The method of cooking meats on a rotisserie allows for an evenly brown and crunchy outside, and moist and flavorful inside.
A multi-tier rotary grill for grilling and heating food items such as hot dogs, sausages, metts and similar food items. Because the temperature drops considerably as the distance between the cooking surface and fuel source increases, the second cooking surface is typically used for things like steaming vegetables and keeping cooked meat warm.
Don’t Keep a Dirty Grill
Always remember that residue accumulates over time and settles into the nooks and crannies of your grill grates, causing the sticking that can tear off the beautiful crust you worked so hard to create. A wire brush is all you need to get rid of these residues right after you’re finished grilling and the coals are still hot. Then you can apply a light coating of oil to protect the grates until the next use. This what’s makes dirty grill a good grill.
Don’t Fear the Flame
There’s a difference between good flames and bad flames. Flare ups, when controlled, can help add flavor to your food. That acrid black smoke coming from a brisket with barbecue sauce that’s been on too long? That’s bad. Drippings from a naturally fatty piece of meat or fish that cause flames to briefly leap? That’s fine. Resist the urge to move the meat to a section of the grill away from the flames.
Don’t skimp on sauce
Dunk your meat in barbecue sauce after it cooks and you’re missing an opportunity to heighten the flavors of the sauce. Instead, apply the sauce throughout the cooking process if the meat begins to look dry. If you’re constantly coating the piece of meat in sauce, you’re adding layer upon layer of flavor, and the sauce won’t burn. Let the sauce reduce.
Don’t slice your meat in a hurry
Let your meat rest. The meat will continue to cook after you remove it from the grill. It’s a gentle, more delicate heat that tempers the taste and the tenderness. As a general rule, the thicker the cut of meat, the longer it needs to rest—thin steaks rest five minutes, a whole pork butt rests 30.
No matter how well seasoned the outside of your meat is, the inside may be bland. Avoid this with “board dressing,” says Lang. Combine 6 tablespoons of olive oil with 2 tablespoons of finely chopped fresh flat-leaf parsley, and kosher salt and freshly ground black pepper, to taste. Let you meat rest on this board, flipping once, and when you slice as well. The juices from the meat will mingle with the board dressing, heightening flavor. And don’t forget to season your meat once more after you slice it and before serving.
Source : The Men’s Health BBQ Center
While everyone seems to ask what pots and pan do I need for a fully functioning kitchen in the new year, a grill is never out of the list . This is still among the useful tools that make tasks in the kitchen and cooking much easier. Some are quite versatile and have multiple purposes while others are pretty specific in what they do – still the basic grilling.
You can have a three burner that’s heated perfectly evenly, resisted flare-ups, and cooked chicken without charring to the most ordinary old-fashioned dirty grill, still their one main purpose goes back to grilling your food. Still there’s nothing better that I enjoy old-fashioned grilled dishes. I have with me and still has been using my Cameron’s stovetop and Cast Iron Grills from Chasseur for quite sometime now, and we frequently enjoy perfect family outdoor get-togethers whenever we get an opportunity. Its steel body and legs haven’t got corroded even a little bit, in spite of leaving it out in our garden for days.
You can even go for classic BBQ flavor. Cameron has chips available. A small mound in the middle and sprinkled a little bit around the pan for good measure, is a really fabulous thing.