Cost

Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it.

If you are looking for a cheaper grill, then you should probably consider a charcoal grill. While larger charcoal grills are available, smaller grills can be purchased for as little as $10 to $15 at your local department store. Fancier, large charcoal grills can be purchased for about $60 to $75. Charcoal requires purchasing charcoal and lighter fluid each time you, so you must remember this when considering the cost.

Propane grills are slightly more expensive, starting around $100 dollars.

A smoker grill is slightly more expensive then a propane grill at about $130 each.

Natural gas grills on the higher end of cost. The mechanical part of this grill make it larger and more complex. The Natural gas grills are meant to be hooked up to your home line. Typically these types of grills start at about $300.

Multiple fuel grills are the most expensive at about $450 and up. Multiple fuel grills allow you to grill using one or a combination of fuels.

Ease of Use

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home's natural gas line, eliminating the need to provide the fuel source. Natural gas grills are also one of the easiest grills to clean since you do not have to worry about cleaning out the charcoal or wood.

The next in line would be the propane grills, as they have similar features of the natural gas grills. The only issue keeping Propane grills from being equal to natural gas grills is the fact that you must provide the propane somehow. This usually means hauling and handling propane tanks.

The hardest grills to use are charcoal and smoker grills. Both types of grills require additional purchases of supplies, and then requires extra cleaning once grilling is complete.

Remember that bigger grills require more space to store and more time to clean. Bigger is not always better when it comes to grills. If you want a grill that is easy to clean, you will want to think about a smaller grill.

Flavor

If you are concerned with flavor, you first choice should be a charcoal or smoker grill. Both of these grills allow you to replicate a true "smoked" flavor. Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. This is good if you are wanting to slow cook your meat.

If you are wanting to cook something a little quicker, you may want to stick with the charcoal grill. A Charcoal grill will cook quickly if you want it too, and it will still provide a good "smoked" taste.

Space

Finally, the space you have available should be a consideration. When you grill is not in use, you must have a proper place to store it. Charcoal and Propane grills are ideal for smaller areas such as apartments and city homes. If you have a large amount of space available, then you may want to consider the larger options.

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– Rub grill with oil prior to cooking to prevent sticking.

– Bring meat to room temperature before barbequing, but do not leave it standing for more than an hour. If you are planning to marinate then do so for about 2 hours at room temperature or overnight in the fridge.

– Always turn pork with a tong or a spatula. Piercing it with a fork will only cause the juices sealed within to be lost.

– If you are using a gas barbeque turn on only one side and place the roast on the other side. This will prevent flare-ups. Also, when gas barbequing, pre-heat grill on high for 5-10 minutes and then bring it to the desired cooking temperature.

– For a charcoal barbeque, light coals 30 minutes before barbequing.

– Baste the meat with marinade only if the sugar content is minimal. Otherwise, do it in the last quarter of barbequing time, to avoid charring and drying of meat.

– Add salt only after the meat is cooked. If you do it before, it will draw out the moisture and dry the meat.

– When barbequing burgers, it is best to use lean ground pork from the shoulder or picnic roast. Lean meat is important because it binds the burgers well.

– When barbequing kabobs leave a little space between the meat pieces on the skewer. This allows the heat to penetrate the food evenly.

– The pork roasts are best cooked with the barbeque lid down and an aluminum drip pan with water below. This prevents flare up.

– Steak and chops are best barbequed on direct heat over low to medium coals. Once again remember to use tongs (not fork) for turning.

– In the case of ribs, precook ribs in simmering water for about a quarter of an hour and then grill over direct heat (low to medium), turning often. Brushing often with sauce will prevent charring.

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Those who use turkey smokers get so accustomed to the flavor that they avoid baking, roasting, deep-frying or braising turkeys. To them, a smoked turkey has a richness, flavor and taste that is unmatched by all other methods.

Some of the advantages of smoked turkey according to the connoisseurs of this style of cooking are:

– The smoke imparts a succulent flavor to the meat along with lending it a mouth-watering aroma.

– Smoking combined with brining gives you a taste that cannot go wrong, because the brine brings out the essence of the flavor of the meat.

– Smoking is also a very simple procedure that doesn't take too much out of you; all it requires is for you to place the turkey on the smoker and leave it there till it cooks. The temperature is automatically regulated and you don't have anything to worry about.

- Finally, you can cook smoked turkey both indoors and outdoors; each way has its own advantages and the end result is always a delicious turkey treat.

Turkeys are best smoked using a charcoal grill smoker because all it involves is raking up the lighted coals into two heaps at opposite sides of the grill, and placing an aluminum foil drip pan in the middle. The turkey is then placed on the grate over the drip pan and a handful of soaked hardwood chips are tossed on each coal heap to produce a copious stream of hot smoke.

The rest as they say is … yumm!

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Step 1- Gathering The Necessary Items

You will need some common household items on hand when it comes time to clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

Step 2- Brushing Your Grill Off

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove.

Step 3- Spray Cooking Oil

Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure your barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.

Step 4- Use Baking Soda and Aluminum Foil on Your Grill

Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup that cannot be taken off with a wire brush.

Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup.

Step 5- Clean Your Racks

The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

Step 6- Preventing Problems

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

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Planning A Barbeque

First, no barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guests for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to hard as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.

A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your décor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later!

Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead!

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The imagery is not metaphorical. The barbeque chain that debuted in 1992 in Michigan has now gone to Mongolia to have a more flesh and blood bonding. Meanwhile, in the US the chain continues to grow at a rapid pace, and is well on way to achieve its target of having 50 restaurants and $100 million sales by 2007.

Its other goal — of being recognized as the number one barbeque player in the Midwest – is also within handshaking distance. The company is also on the lookout of franchisees who can speed up its expansion, and make it a household name across America.

What makes Mongolian Barbeque unique is its style of cooking. The food is barbequed in the open on large, round stone grilles at temperatures that are as high as 600 degrees, and the customers have a choice to make their recipe from a great variety of meats, seafood, vegetables, salads, sauces and spices.

The concept that the restaurant calls "Create Your Own Stir-Fry" has created a wide base of loyal customers. These customers return time and again to experiment and innovate. Many just love placing the order. There are heated, animated discussions as families pick and reject ingredients. There is bonhomie, warmth and loud chatter that makes Mongolian Barbeque a very lively and enjoyable place to eat.

The company believes in providing the best interactive dining experience, and goes great lengths to make every meal an enjoyable experience.

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The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home's natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a none stick feature.

Natural gas grills are not portable as you will need to be able to hook them up to your natural gas line, so weight should not be that big of an issue when you go to purchase your first grill. Instead, you should look at the surface area available. Will you be able to cook for just yourself and one other? How about a family of 5?

Natural Gas Grill Brands

Broilmaster- One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself on creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU's of cooking power, and has a cooking surface area of over 695 square inches.

Brinkman- These simple natural gas grills put out a lot of power, and can be purchased for much less then it's competition. The Brinkmans, like the Broilmasters, are built of solid construction and meant to last a long time. Typical power output is around 45,000 BTU's. Smaller units can range from 12,000 to 15,00 BTU's.

Lynx- Lynx natural gas grills were specially designed for cooking higher end meats such as steaks and ribs. This grill have a patent design that is suppose to lock in flavor and juices. The Lynx run on the higher end of the price range, anywhere from $500 to $3000. The typical cooking power is about 50,000 BTU and has a cooking surface area of 840 square inches.

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Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn.

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Traditional Brisket:

Serves: 16-18 persons

Preparation Time: 2 days

Rating: Totally worth the wait!

Ingredients:

* 10 to 12 pounds of first-cut beef brisket
* 6 c. cold water
* 6 cloves of minced garlic
* 6 large onions sliced
* 1 1/2 tsp. sweet paprika
* 6 tbsp. vegetable oil
* Salt and pepper as required

Procedure:

* On the first day, begin your brisket preparation by preheating the oven to 375o F and placing a Dutch oven (a thick-walled metal cooking pot with a tight-fitting lid), containing 2 tbsp oil in the oven for 10 minutes.

* Roast the dried brisket in the Dutch oven for half an hour after adding required seasonings.

* Simultaneously golden-fry the onions and add the garlic, paprika, salt and pepper. Stir for a minute and then add water and set it to boil.

* Spread this onion mixture over the brisket and cover Dutch oven, keeping lid ajar 1/2 inch, and bake for 3 1/2 hours. Check every so often if more water needs to be added.

* Cool the brisket for an hour and then wrap it in foil to chill overnight. Scrape the onion mixture and put it in a cup to chill separately overnight.

* On the second day, once again preheat the oven to 350F.

* Add water to the onion mixture after scraping off the crust of fat, and then blend it into a smooth curry. Heat in an ovenproof skillet.

* Slice the brisket, add it to the skillet and put in the oven for half an hour

The brisket is ready for serving.

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To meet this need, the grill manufacturers have come up with several models. These are light, easy to transport and can be set up easily. They are also pocket-friendly, and can be bought from $50 to $200.

However, they need to be handled with care, especially the propane grills. No one can take chances with natural gas or liquid propane since it is highly inflammable and can blow up if handled in a casual or careless manner.

It is important to ensure that the grill has no holes or leaks. This is a precaution that every gas grill owner must take, even if it may be tedious. The owner should not light cigarettes or candles around the grill because as even a slight leak could trigger an explosion. Also, the owner must never fiddle around with the safety valve fixed on the propane tank.

Similarly, the propane tank must be kept within holds when transporting a grill to distant places. It should not be allowed to roll in the car boot or the back of a pick up truck because such action increases the gas pressure inside the tank, and the tank may even explode.

Charcoal grills don't suffer from these disadvantages. They are robust and can be transported with ease. Their only negative point is that they take hours to light up in damp or rainy weather. On such occasions, it is better to carry a propane grill despite all its attendant disadvantages.

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