Grill’s
have the capabilities to cook almost anything you can think of. From
Chicken to steak, to burgers and dogs, to fish and ribs to even pizza,
it can all be cooked up.
People have been barbequing since the invention of fire.
So that is definitely a long time ago, and yet, Barbeque is as popular
as ever. With the advent of Barbeque Grills, grilling has become a more
refined and tastier process.
The origins of both the activity of barbecue cooking and
the word itself are somewhat obscure. Most etymologists believe that
barbecue derives ultimately from the word barbacoa found in the language
of the Taíno people of the Caribbean. The word translates as
"sacred fire pit”.
Because of the sophistication of many Barbecue Chefs,
the foods you can taste and experience have grown by leaps and bounds.
Grilling is a great way to get family and friends together
and have a good time. Many people can help with the Barbeque Grilling
process, which is another way to bring everybody together.
People love to eat barbequed food. Whether it is a hamburger
or hot dog, these foods just taste better hot off the grill, than they
do on a stove or oven.
Steaks on the grill are unbelievable. The flavor is intense,
and the steak stays juicy and delicious. Cooking a steak over a hot
flame is the absolute best way to cook steaks each and every time.
Barbecuing encompasses three distinct types of cooking
techniques. One type is charbroil-grilling over direct dry heat on a
ribbed surface, usually a hot fire for a short time. A similar technique
is griddling over direct dry or moist heat on a flat surface over a
hot fire, at the same pace as charbroiling.
Grilling may be done over wood, charcoal, gas (natural
gas or propane), or electricity. Another technique is braising, which
combines direct dry heat charbroil-grilling on a ribbed surface with
a broth-filled pot for moist heat, cooking at various speeds throughout
the duration (starting fast, slowing down, then speeding up again, lasting
for a few hours).
The other technique is cooking by using indirect heat
or low-level direct radiant heat at lower temperatures (usually around
240°F) and significantly longer cooking times (several hours), often
with smoke.
While the number of BTUs that a grill generates contributes
to the maximum heat that a grill can reach it is not the only factor.
It is very difficult to determine the heat output of a grill from just
the BTU rating.
Size, materials, design all play a role in how much heat
you are going to get so don't buy a grill simply because it has a high
BTU rating. Compare that number to the square inches of primary grilling
area to get an idea of how well this Barbeque Grill might heat.
As a very general rule of thumb you want to see about
100 BTUs for each square inch, or at least somewhere in that range.
For example a Barbeque Grill with 500 square inches and 50,000 BTUs
from the main burners probably produces a good amount of heat.
