BBQ Parts You Should Know About
Replacement Weber BBQ parts can maintain the integrity of a barbecue, no matter which model it may be. New components and accessories can enhance and add new ways of cooking with a Weber, making barbecuing easier or a more varied. For either charcoal or gas grillers, there are tools, parts and accessories available from a variety of suppliers in most countries.
The classic design of the Weber charcoal grill has made it popular for several generations. No matter when you purchased yours, or even if it was a hand-me-down, replacement parts, like wheels and grill grates, can keep you grilling on through summers to come. Replacing the six inch wheels which may have become damaged over time will continue to make it easier to change the location of your barbecue.
Over time, grilling and charcoal grates can deteriorate. Rust can damage cooking surfaces as well as the grates used to hold charcoal, particularly if they have not been cleaned well or damaged by weather. Weber provides a selection of grates and cooking grills to replace those damaged, even offering a hinged cooking grill which can make adding fuel to the BBQ easier.
New parts, such as a charcoal fuel rail make it possible to cook in different ways in the barbecue. Fuel rails hold burning charcoal in one area of the barbecue so that indirect heat can cook foods, such as poultry. Foods cooked with indirect heat are baked rather than grilled.
Weber gas barbecues may require new pieces to maintain their reliability and safety. Parts such as igniters or gas tubes for burners can keep the barbecue operating as well as it did in its first days of use. It is possible that ignition systems or gas tubes of the barbecue may become blocked or worn by constant use.
Other barbecue parts, such as thermometers, can be useful for telling the internal temperature of large cuts of meats as well as the general temperature of the barbecue if it is not already fitted with a thermometer. Knowing the internal temperature of meat which is cooking in a barbecue can be important for the sake of doneness, for example the internal temperature for a medium-rare roast should be between 145 degrees and 155 degrees Fahrenheit. In the case of roasting a whole chicken the internal temperature is extremely important in order to prevent salmonella, it should be 180 degrees Fahrenheit.
Griddles, roasting racks and rotisseries can increase the cook’s repertoire of barbecued dishes. Pancakes, griddle cakes as well as flat breads can be made with a griddle. There are an assortment of roasting racks for a variety of meats, like ribs, roasts and chicken as well as kabob skewers. Roasting pans can be used for making baked pasta dishes or cakes.
Cleaning is an important way to maintain a barbecue, whether it is gas or charcoal. Grill and grate brushes and scrapers can make it easier to keep grates clean and free of rust and fatty residue from cooking. Keeping a barbecue covered with a fitted cover will prevent damage by the elements when it is not in use.
There are wealth of replacement Weber BBQ parts as well as components and equipment which can be added to both past and present models of grillers. These parts are useful for the maintenance and function of the barbecue as well as extending the possible uses a cook may imagine. The more equipment and tools used the further uses there are for a barbecue, which could become the primary cooking method in the summer months.
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Categories: BBQ Shopping Tags: about, Know, Parts, should
A Fresh New Vegan You
Learn how to go vegan to help end animal abuse on factory farms, to reduce greenhouse gas emissions, to help improve the lives of starving people around the world, and most importantly, to improve your health.
A Fresh New Vegan You
Categories: BBQ Shopping Tags: Fresh, Vegan
Direct Cooking Method using wood chips
Direct Cooking Method learn how to barbeque on a gas bbq using wood chips.
BBQ Secrets!
Few people do BBQ better than Big Bob Gibson, who runs his own BBQ restaurant in Decatur, Alabama, and thanks to his partnership with his grand-son-in-law Chris Lilly, has produced a quintesentially Southern style tome of BBQ magic.
The book contains everything for the novice and intermediate BBQ chef to take on board and use in their day-to-day cooking including a large selection of glazes, sauces, slathers and spicy dry-rubs.
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The reader has the opportunity to learn from the guru’s decades of experience in both personal and competetive barbecue. where he and Chris Lilly impart their vast knowledge of BBQ food, recipes and cooking techniques.
Amongst the many topics contained within the book, wood flavors are covered in detail, revealing what type of woods work best with certain types of food, how to use the correct heat, whether you are using a charcoal or gas grill, or even a ground-based BBQ pit.
The recipes contained within the book are much more than the re-iterations of run-of-the-milll barbecue recipes found in other publications, and a short while spent reading through them will reward the reader with a wealth of hints and tips that unlock the secrets to cooking the best tasting pork, beef brisket, poultry and ribs.
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Bob Gibson’s book doesn’t stop at savory offerings either, included within his book are Lilly’s own dessert recipes, which included show-stopping dishes such as “Big Mama’s Pound Cake” which by looks alone is a dessert that simply must be tried.
Competition BBQ Secrets is chock-full of fantastic photographs which capture the essense of great BBQ food, along with simple and easy to understand guidelines, as well as a slew of engaging stories.
While the book clearly aids the novice and intermediate BBQ chef in creating sensational food, it doesn’t forget about the bare-bones basics of BBQ such as how to start a fire, the correct use of coals and the best type of grill to use.
Far more than a straight-up BBQ recipe cookbook, Bob Gibson’s Competition BBQ Secrets is much more like an encyclopedia of BBQ as it contains invaluable background information that is so very hard to find.
Competition BBQ Secrets is available as an e-book as well as in paperback format, and is undoubtedly an invaluable guide for anyone who enjoys cooking or eating BBQ food.
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http://www.theshopforyou.com
Categories: BBQ Shopping Tags: Secrets.
The BBQ ? The Ute ? Vegemite ? True Blue Aussie Icons
Need a BBQ for your home? Then you need an Australian made BBQ from Lifestyle BBQs. If you love everything about Australia then it is important to support local industry. The BBQ is a common Australian icon, which unfortunately we cannot claim as our own invention. But the BBQ has been accepted as our own over the generations and at Lifestyle BBQ’s their BBQ’s are proudly Australian made.
Other famous Australian icons that are Australian made, and often common sites when a BBQ is in progress, include:
THE UTE was designed by Lewis Brandt at Ford Motor Company in Victoria, 1934. The ute is very popular amongst famers and tradesmen and is ideal for transporting food and drink to and from a BBQ. They also provide extra seating at a BBQ.
THE HILLS HOIST rotary washing line is another common sight in many Australian backyards and was designed originally by Gilbert Toyne in 1912. In 1945 Lance Hill further developed it and named it the Hills Hoist. A great invention for the drying of clothes but also great for creating additional shade at a BBQ by simply throwing a tarp over the top of it.
AEROGARD INSECT REPELLANT was invented by Australian entomologist Dr Doug Waterhouse in 1963 and is a must have summer item for most Australians who are bitten by insects during summer. The most common place to find aerogard is at a BBQ as insects are attracted to the food and people. BBQ goers DON’t FORGET THE AEROGARD this Summer.
VEGEMITE may not be an icon you initially associate with a BBQ but is an Australian invented icon that can not be overlooked. Dr Cyril Callister was the inventor of this black, thick paste made from brewers yeast waste, which was then launched to the masses by Fred Walker in 1923. Vegemite is one of the richest sources of vitamin B which makes it perfect for incorporating into your BBQ cooking. Why not try some of these Vegemite inspired BBQ recipes at your next BBQ – Vegemite and rosemary lamb cutlets, vegemite and beer marinated steaks, vegemite Asian prawn skewers or vegemite and honey chicken drumettes.
THE WINE CASK may not be the most sophisticated Aussie invention but it is a popular one, especially at an Australian BBQ. It was invented by Thomas Angove in 1965 and then Penfolds Wines added the very familiar dispensing tap. The wine cask is almost is well known around to world and is an innovative Australian icon. The wine cask is not only great for holding wine but can also be used as a pillow and/or floaty, as many Australian’s would know.
THE AUSTRALIAN CRAWL, today most commonly known as freestyle, was first adopted in the early 1900’s in Sydney. It became world known around 1912 when swimmer Fanny Durack, who most possibly invented the version we know today, won an Olympic gold medal in swimming. She was not only the first woman to win a gold medal but also broke the men’s swimming records. The Australian Crawl is a common sight at pool side BBQ’s across Australia as children, and adults, compete against each other.
Meet Tlc’s Bbq Pitmasters
The ‘steaks’ are high, it’s time to ‘meat’ the contestants!
Myron Mixon (above) is a three-time world champion from Unadilla, GA.
Team Name: Jacks Old South
Location: Unadilla, GA
Name/style of pit: Jacks Old South Indirect Water Smokern
Amount of money won in competition: Between $50000 and $100000 a year
Favorite dish to cook/most awarded dish?: Whole Hog
Favorite Food (other than BBQ): Fried Chicken
Secret Tip: Select High Quality Meat Before BBQing
Paul Petersen is executive chef at Rick’s Chop House in McKinney, TX.
Team Name: Pablo Diablo BBQ Team
Location: McKinney, Texas
Name/style of pit: David Klose Pits – Custom Built Offset Smoker
Amount of money won in competition: none…yet!
Favorite dish to cook/most awarded dish?: Ancho Glazed Quail with Fried Quail Egg
Favorite Food (other than BBQ): Classic French
Harry Soo is head cook of team Slap Yo’ Daddy BBQ in Diamond Bar, CA.
Team Name: Slap Yo’ Daddy BBQ
Location: Diamond Bar, CA
Name/style of pit: Weber Bullet Smoker aka Weber Smokey Mountain aka Weber Water Smoker aka WSM
Amount of money won in competition: $20K in 2009
Favorite dish to cook/most awarded dish?: Spareribs
Favorite Food (other than BBQ): Anything Thai or Japanese
Secret Tip: Cooking BBQ from the heart with love and intention. Practice, practice, practice
Tuffy Stone owns Q Barbecue and A Sharper Palate in Richmond, VA.
Team Name: Cool Smoke
Name/style of pit: Jambo Pit, offset style pit and I use hickory wood. I call her the “Grillvette”.
Amount of money won in competition: Approximately 125,000 dollars since 2005 with this pit.
Favorite dish to cook/most awarded dish?: My favorite bbq category to cook is either chicken or ribs, but if I have to choose one it would be chicken.
Favorite Food (other than BBQ): My favorite food is a steak, caesar salad, and a chewy red wine.
Secret Tip: Secret is that too many people over smoke their bbq. You can prevent this by running a clean fire and by wrapping ypor meat with aluminum foil after your meat has nice color. Then finish cooking until done. This will prevent over smoking.
Johnny Trigg is considered the “godfather of BBQ,” he’s from Alvarado, TX.
Team Name: Smokin Triggers
Location: Alvarado, TX
Name/style of pit: Jambo,26” Offset
Favorite dish to cook/most awarded dish?: Ribs
Favorite Food (other than BBQ): Seafood
Secret Tip: Good quality meat
Lee Ann Whippen is owner of Wood Chick’s BBQ in Chesapeake, VA.
Team Name: Wood Chick’s BBQ
Location: Chesapeake, VA
Name/style of pit: Pits at restaurants “Ole Hickory & Southern Pride”
Competition: On trailer and for competition-Jedmaster (rotisserie smoker) also use WSM (Weber Smokey Mountain) and Green Egg Ceramic Smokers
Amount of money won in competition: Amount of money won varies year to year…average 7-10k per year
Most awarded dish in BBQ: Bone in Pork Shoulder with Ribs close 2nd.
Favorite dish to cook for BBQ: Misc categories is Shrimp stuffed with Crabmeat and almost always places in top 3.
Favorite dessert dish to cook at BBQ contests: Coffee Ice Cream balls with Peanut Brittle and Warm Kahlua Fudge Sauce and Homemade Whipped Cream. Awarded a perfect score of 180 this year!
Favorite Food: Depends on my mood! I love all food but if I had to pick French as I love rich creamy sauces and Thai as I crave hot & spicy food too! Favorite dish Steamed Lobster with drawn butter….simple and delicious! Secret tip…when cooking and deciding on a recipe to cook, don’t substitute with low calorie. Recipes with real butter, cream and fresh herbs and spices always are good. Also, ask your butcher to leave more fat on your meat as this creates tenderness and flavor! You only live once!
Jamie Geer is based out of Burleson, TX.
Team Name: Jambo Pits
Location: Burleson, TX
Name/style of pit: Jambo pit,26” offset
Amount of money won in competition: $20,000.00
Favorite dish to cook/most awarded dish?: Chicken
Favorite Food (other than BBQ): Fried chicken
As temperatures soar, it’s not just the meat that’s getting cooked as the 7 BBQ Pitmasters compete through the series for the $40,000 at stake.
I hope you enjoyed reading about TLC’s BBQ Pitmasters. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about TLC’s BBQ Pitmasters and catch up on their progress in this popular TV series.
Categories: BBQ Shopping Tags: Meet, Pitmasters, Tlc's
Kingsford O Grill 3000 BBQ Review
A video review of the Kingsford O Grill 3000. From Techmoan.com
Categories: BBQ Shopping Tags: 3000, Grill, Kingsford, Review
Barbecue Champ – The Best Competition Barbecue Recipes
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Barbecue Champ – The Best Competition Barbecue Recipes
Categories: BBQ Shopping Tags: barbecue, best, Champ, Competition, Recipes
All You Need to Know About BBQ
A barbeque or BBQ that is refereed to as now, is a method of cooking food. It is great for all types of meat and even pizza. BBQ also refers to the cooking paraphernalia itself and all the parties that comes that follow with a BBQ! BBQ is mostly done outdoors but you also have indoor BBQ’s these days.
There are three distinct cooking styles in BBQ. The first is charbroil-grilling which is done directly over a ribbed surface over dry heat usually just for a few minutes. Another type is grilling which is very similar to griddling. Griddling is done over moist heat with a dash of butter or olive oil! Unlike charbroil which is done over a ribbed surface griddling is done on a flat surface. Braising is method that combines moist heat and dry heat on a ribbed surface just like in charbroil-grilling and the food is cooked at different speeds.
Now let’s find out more about BBQ apparatus and the different variants. If you’re looking out for one you need to know the basic of all the BBQ out there. You have wood, electric, charcoal, propane and even solar powered BBQ.
Wood BBQ
A wood BBQ is really interesting as the different types of wood give the meat its distinct flavours. Oak, mesquite, maple, guava, apple are just few of the different types of wood used in a BBQ. Different woods burn at different rates and one has to be careful with its selection. The heat emitted from all is also varies.
Charcoal BBQ
Charcoal BBQ are not as cumbersome as wood BBQ and also a more economical option in the long run. It may not give the food a special flavour like the wood BBQ does make cooking faster and easier. In the charcoal you can either use briquettes or lump charcoal. Lump charcoal is basically wood that has been charred to make charcoal. Charcoal is the pure carbon and cannot be burnt indoors because of the poisonous fumes. BBQ enthusiasts prefer charcoal to its artificial variant.
Electric and Propane BBQ
These are the latest BBQ in the market. They are light and easier to cook on than wood or charcoal BBQ’s. They have a knob to control the temperature which makes a burnt stake an urban legend! They are a little more costly than wood or charcoal BBQ but people still prefer cooking on in because there isn’t much preparation time in an electric, natural gas or propane BBQ.
You also have solar BBQs which use the heat from the sun to make it work. An effort to go green indeed!
Now if you are all fired up to buy your very own BBQ in Sydney or any other place in Australia we recommend Homefires. They have a wide of range on BBQ in different sizes. You can also find gas, wood, charcoal and also BBQ’s from Weber & Beefeater. For more information, please visit www.homefire.com.au
Kylie Tennant has a wide experience selling consumer goods and he likes to use this to write articles over the internet to educate people about his field of work.
Categories: BBQ Shopping Tags: about, Know, Need
Bbq – Bbq Like A Real Man!
Want to be a real man? Then you need to know how to throw a BBQ like a real man. Throw away the soy lattes and the metrosexual lifestyle and get ready for your BBQ transformation. By following these simple steps to manliness you will come to realise where you have been going wrong with your BBQ.
Firstly: You need a BBQ. If you don’t already have some variation of a BBQ then shame on you, but fear not as you have come to the right place. A manly BBQ is simple yet sturdy, reliable, unpretentious, tough and strong and able to stand up to the harsh Australian conditions.
Secondly: You need the correct BBQ attire. If you’ve been hosting your BBQ’s in jeans and a collared shirt, or cargo shorts and a t-shirt then you have a long way to go to manliness. The traditional Australian BBQ attire includes stubbies, singlet and thongs (optional). Traditional BBQ attire is essential to comfort and exhibiting your true manliness.
Thirdly: A real man drinks beer at a BBQ. You may be tempted by the champagne cocktails going around but you must resist. Head straight for the beers and don’t forget to have your own stubby holder on hand. Remember to never be without a beer in your hand throughout the duration of the BBQ. As BBQ host you must always offer beer to those other real men that are without a beer or running low.
Fourthly: If you are a visitor to a BBQ then remember to maintain your manliness. This means that as a real man you take beer and steak to a BBQ and not champagne and an antipasto platter. Remember to follow each of the other steps to BBQ manliness even when at another’s BBQ.
Fifthly: As a BBQ owner a real man knows to treat their BBQ with respect. Like your home and your car your BBQ is one of the most important inanimate objects in your life and as a man you should know how to treat it. Be sure your BBQ is cleaned after each use, cover your BBQ against the elements and make sure your BBQ is fixed as soon as a problem is found.
Sixthly: At a BBQ a real man stands – they don’t sit. Real men will stand around the BBQ taking turns to cook the meat whilst discussing manly subjects, e.g. how the meat is cooking, what needs turning, the beer, football. There are many dangers involved in this step (spluttering hot oil, smoke, intense heat) but it will be a true test of your BBQ manliness.
Seventhly: A real man only cooks meat on their BBQ and doesn’t enjoy cooking any other type of food. So veggie burger wielders and chicken and fish eaters should be warned prior to the BBQ – “if you don’t want your white or faux meat touching real meat cook it yourself, preferable away from the BBQ and away from the meat”. As a man you must stand your BBQ ground.
Categories: BBQ Shopping Tags: Like, Real
