Archive for July, 2009



no. the smoke and what ever you use to cook the food
influences the flavor
charcoal, "flavored" wood chips. etc.


http://www.tourfactory.com/s471297/r_www.youtube.com

For more information, contact:
Tim Anderson
928-308-9595
Realty Executives Northern Arizona

This Limited Edition is sure to impress! The highly acclaimed StoneRidge English Juniper plan has 1785 sq.ft., 2 bedrooms plus a den/bedroom , 2 full baths and a 3-car garage. The gorgeous granite kitchen has a new French-door refrigerator, Alderwood cabinetry, island and walk-in pantry. Additional upgrades include designer flooring, lighting, ceiling fans, mounted speakers, tiled gas fireplace and designer paint. Finished garage includes a workshop, lots of cabinets, new lighting, overhead storage, 50 amp electric circuit, epoxy floor, owner-owned soft water unit and an additional refrigerator. From the extended patios, you can enjoy the large corner lot which has been professionally landscaped and has a hot tub spa hook-up. When not enjoying the home, move outdoors to enjoy the many amenities of StoneRidge which include the public golf course, pro-shop, on-site grill/restaurant, fitness center, indoor and outdoor pools, tennis, and other athletic yards plus area parks and miles of walking/hiking/biking trails. 1. Three Car Garage: Custom storage cabinets! Epoxy floor! 8 foot tall garage doors! 2. Large Driveway: Easy access straight-in entry to garage! Parking for at least 5 cars in driveway! 3. Professional Landscaping: Mature, Healthy Plants, Two paver patios off rear covered patio. 4. Spacious Modern Kitchen: Granite countertops! Executive Height Counters,Extended 36′ High uppers with top & bottom decorative molding! Under-cabinet lights!Rolling Cabinet pull-outs! 5. Appliances: including: Range,Built-in Microwave,new refrigerator,Dishwasher,Disposal, Water Softener! 6. Master Suite: Custom Closet Cabinetry in walk-in closet, Garden Tub in Master Bath!Executive height Counters (also in Guest Bath)! Comfort Height Toilet (also in Guest Bath)! Split floor plan for Privacy! Seller will credit buyer $750 at close of escrow to install closet in 3rd bedroom per buyers request! 7. Custom Flooring: Large Ceramic Tile Floor in Kitchen, Baths and Utility Room! Upgraded Carpet Throughout! 8. Entertainment: Surround Sound Pre-wired, Speakers in Great Room, Kitchen,Garage, & Covered Patio! 9. Living Area Upgrades: Home Professionally Painted! Move-In ready! Wood horizontal blinds with decorator drapery rods, Tiled gas Fireplace! 10.Large Corner Lot: Golf Neighborhood! Located in Low Traffic StoneRidge Phase 1 Streets!

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In this video we give you a detailed demonstration of a Weber Gas Grill. We highlight the features of this particular grill, and show you exactly how this grill performs by cooking up some of your favorites.

At BBQGuys.com we don’t just sell the grills, we show you how to use them! You can see more informative videos at www.bbqguys.com.

Duration : 0:5:47

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Welcome to Brockville, where we ain’t got none of that fancy charcoal or propane. We use Electric Grills, and we use ‘em outside. Yep, just drag that ‘ol orange electric cord out and slap some meat on the grill. Mmm Mmm Good.

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In this video we give you a detailed demonstration of a Cookshack smoker. We highlight the features of this particular smoker. Visit ElectricGrillDepot.com.

At BBQGuys.com we don’t just sell the grills, we show you how to use them! You can see more informative videos at www.bbqguys.com.

Duration : 0:9:24

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Dr. Russ, a member of Harris Teeter’s yourwellness team, covers a few great tips on healthy grilling.

Duration : 0:2:58

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If you have any recipes please give the name of the food and the recipe, thanks :)
MAPLE GLAZED RIBS

——————————————————————————–

PREP TIME 15 Min
COOK TIME 1 Hr 25 Min
READY IN 3 Hrs 40 Min

INGREDIENTS
3 pounds baby back pork ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder
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DIRECTIONS
Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed

MAGGI

Im considering buying a george foreman as i have an electric oven with no gas grill and its useless for grilling does it take ages to do cheese on toast on a foreman and i know it sounds daft but im assuming one side browns from the bottom panel and the cheese is placed on thentop untoasted side does the cheese melt before the bottom toast burns!
its the grill and melt version where the top plate doesnt touch the cheese

Just get one of those Breville sandwich toasters - couldn’t live without mine! Then you can have cheese IN toast - and you can add beans and stuff too…awesome!

There are other brands that do them too, possibly a bit cheaper.


"Broil" means cooking by radiation.

When you say an Electric Grill I’m assuming you mean a George Foreman style grill? If that’s the case then technically no you cannot "Broil" corn with it because it does not radiate enough energy. You can grill corn though… or broil corn in an electric oven.

I am planning to cook salmon fillet and I was thinking about making it in an Electric Grill..I have this type:

http://www.gas-grills.org/images/pictures/george-foreman-gr31sb-jumbo-stainless-steel-indoor-electric-grill.jpg

Will it come right if I cook it in that grill?Any ideea if I should close its lid or just leave it open?
And the last question..should I make any marinade for it?
Thank u in advance:)

Problem: salmon is fragile and also has a lot of liquid in it.
I would leave the grill open because you would break the salmon up from the weight of the lid while cooking; the salmon will spit liquid all over your workspace while cooking, however.
I grill my salmon out of doors on a (non-pretreated [for construction purposes]) cedar plank I have soaked in water before hand which more or less poaches the salmon in my smoker.
Marinades tend just to add all that much more water to the fish which will give it more cause to break up while cooking. A little glazing or light sauce while cooking is okay, but you need to be careful.
Hope this helps.
If you are planning to do a whole salmon with all the skin on it on both sides; the skin may help the salmon stay together while cooking (even with the lid on your grill) but again I would be cautious.