The BBQ: Gas verses Charcoal

In the beginning there was only wood and a rock fire pit but today we are faced with options only the space age could conjure up. Decisions, decisions and more decisions, how do you make a clear concise determination on what type of BBQ to acquire? Everyone’s needs and wants for their outdoor extravaganza is different and as such their tools must match the job at hand.

Lets examine both.

GAS: Definitely a faster and cleaner way to BBQ. Turn the knob, press the button and instant flame. Heat your lava rock for a few minutes throw on your prize cut of meat and within minutes a palatable delight is gracing your table. That is, if you don’t run out of gas. I found this to be my number one problem with the gas BBQ. The cure? Have a spare tank on hand.

It only takes a few precious seconds to change tanks and your back on course. Gas grills are particularly good if you BBQ often on the stern of your boat, as charcoal tends to absorb moisture and becomes very difficult to light. Another consideration for this is no ashes to dispose of.

Gas BBQ’s are fast, no muss no fuss cookers ideal for the spur of the moment chef. Over a period of time they are less expensive to operate too. The down side of the gas grill is the expense. Although they have come down in cost considerably since their inception, the multitude of styles often make it hard to purchase the more affordable ones.

Stainless steel exteriors, double and triple shelves, additional burners for your side dishes, condiment holders, and cabinets for your accessories are impossible options to pass on, so expect to make a considerable investment when purchasing. The more reserved BBQer is more likely to purchase gas over the charcoal unit.

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CHARCOAL: Tribal desires drive men to the charcoal BBQ. The age old desires to build and tend a fire are urges just to strong to overcome for some men. The perfect arrangement and stacking of the briquettes becomes an ancient ritual to obtain perfection of temperature and evenness of cooking. The charcoal chef is born of redneck ancestors and beer guzzling traditions necessary to tend the wild eruptions of searing fat and dripping sauce.

If your choice is charcoal, prepare yourself for singed beards and blistered fingers for without these added wild antics, charcoal cooking is extremely uneventful until the prize is removed from the smoking embers. The costs for a charcoal unit range from relatively inexpensive to moderately priced depending on weather your setting it on stolen milk crates or you prefer it to be raised from the dirt on its own legs. Critics claim the taste of BBQ is no different whether you use gas or charcoal. I guess because of being from dubious ancestry, I much prefer the charcoal BBQ.

Regardless which barbecue you decide on, make sure the one you purchase has either stainless steel or porcelain cooking racks. More BBQ’s are tossed aside because of rusted and warped cooking racks than for any other reason. I also recommend one that has a vented cover. This serves several purposes. It protects the interior of your barbecue during inclement weather, it helps maintain temperatures under windy conditions, and it also helps in the flavor of your meats as the smoke is held internally while its closed.

Another important accessory to your BBQing experience is the utensils. Purchase only heavy duty stainless ones that wont bend or twist causing the loss of your dinner to the dirt. Although the 3-second rule always applies to BBQ, it’s really hard to brush the dirt out of the sauce.

Gas or charcoal, it matters little as long as the end result is a full belly and a smiling face. Neither unit is better than the other; they just fit different lifestyles and tastes, personalities and urges. Just gather together your family and friends and enjoy your companionship and creations.

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The following video, I Love Lucy | Building a B.B.Q. (Part 2), courtesy of You Tube.

Chef’s Secret's

As in every trade, the master tradesman has his or her secrets that set them apart from everyone else. Learning the basics will get the job done, but learning the secrets of the trade gets the job done effortlessly and often times better. Seldom can we pry these secrets from the masters. They are usually passed down to a favorite apprentice upon retirement, or subliminally slipped to them, kind of like the coming-of-age thing.

But as with all good secrets, some just leak out and the wary ear takes note. This knowledge is a wonderful tool. It allows us to expand our horizons, broaden our own expectations, and many times dazzles our counterparts and peers. It is the feeling of pride you get lifting the holiday meal from the oven, the aroma drifting from room to room, and the contented faces of your guests at meal’s end.

Knowledge is the weapon that turns so many ingredients into that succulent meal or dessert. Adding a dash of this and a dash of that at just the right time, at just the right temperature, can make the difference and turn that same old turkey dinner into a holiday feast. It is that one secret ingredient you added to your dessert that made it not just good, but outstanding.

Wandering down this path of taste-tempting delights, keep a wary ear to the ground. There is no telling what secrets will slip. It is no matter what culinary path you choose to follow—baking or BBQing, burgers or soufflés—there are always secrets ‘round the corner. You may even develop a few of your own to pass along. Grandmothers are a tremendous source of culinary secrets that have teased the palates of families for generations.

Some Chef’s Quick Tips:

• Easily peel tomatoes by first putting them in boiling water then removing them again immediately. Let stand for 1 minute, then quickly put them in cold water.

• "The Royal French Fry" Want great gourmet French fries? Here is the secret. Allow crinkle-cut potatoes to stand in ice cold water, in the refrigerator for 1 hour before frying. This hardens the fries so they do not absorb as much fat during frying. Dry thoroughly before frying. Then fry them two times. Fry them for only a few minutes the first time. Then dry them well, dust them with a small amount of flour and fry them until they are a luscious golden brown.

• Tired of waiting for that baked potato? Potatoes bake faster and the skins do not crack if you oil or rub the skin with butter rather than wrapping in tin foil. You can also insert an aluminum nail in them, which will also speed the cooking time by 15 minutes. For one of the fastest ways, just boil them for 10 minutes and then place them into the oven.

• Both onions and potatoes have a tendency to give off natural gases. That is why you should never store them together. The potatoes become soft and rot.

• Want some sexy potatoes? Potatoes loved to be stored in pantyhose. All you do is cut a leg off a pair of pantyhose, drop the spud in, then hang it up in a cool, dry place.

• Here is a way to add a little zest to your stir-fried vegetables or salads. Just add some radish leaves; they are not as spicy as the radish itself.

• Beat egg whites in a way to always trap the most amount of air. Do not over-beat or they become dry and can cause a collapse.

• Want easy to peel hard-boiled eggs? Just add salt to water when boiling.

• Create great deviled eggs. Keep the yolks centered by stirring the water while cooking the eggs.

• Did you know that you can use cottage cheese in place of sour cream for making dips? Just blend it in the blender until it is creamed.

• Cottage cheese lasts longer when stored upside down. When you open cottage cheese, spores enter from the air and live on the oxygen layer in the container. Turning it upside down allows it to fall to the top, eliminating a percentage of the oxygen layer. Spores do not grow as fast, and the cottage cheese can last 7-10 days longer.

• Add sour cream to hot recipes just before serving. If you need to reheat a dish containing sour cream, reheat it slowly so the sour cream does not separate.

• The best way to cut cheese is with a dull knife, especially if you warm the blade first.

• After flouring a chicken, chill it for 1 hour so the coating will adhere better during frying.

• All poultry should be cooked to a center temperature of 185 degrees F.

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The following video, Chef To Chef, courtesy of You Tube.

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How To Shop For A Turkey

When purchasing a whole turkey, turkey parts, or any type of turkey product, it is important to read the label to ensure that you are selecting a product that fits your requirements. Whole turkeys sold in food stores are inspected by the USDA, so you can be sure that the turkeys are safe and of good quality. Look for the USDA stamp on the label.

The youngest turkeys have the most tender meat. Most commercially produced turkeys are young turkeys, so the meat is usually always tender if the turkey is rated Grade A and if it is cooked properly. The youngest turkeys that are available, usually less than 4 months old and under 8 pounds in weight, are labeled fryer/roasters and have the most tender meat of all.

The designation of the turkey being male (tom) or female (hen) may or may not be found on the label because it has nothing to do with the tenderness or overall quality of the bird. The main difference is that a tom turkey ready for market is larger than a hen.

Turkey processors and food stores use several different dating methods to ensure that the consumer receives a product that is fresh and safe to eat. The dating methods are described below.

Turkey Dating Methods

Sell By
A whole turkey or turkey product that has the words, "sell by", followed by a date stamped on the package, indicates that the food store may display the product for sale until that date and the consumer should purchase the turkey or turkey product before the date expires. The turkey is still safe to use for another one or two days beyond the sell by date.


Best if Used By or Best if Used Before
A product with the words, "best if used by" or "best if used before", followed by a date, indicates that the optimum flavor and quality can be enjoyed if the turkey is prepared before the date expires. The date does not indicate that product is unsafe to eat after the expiration date.


Use By
A whole turkey or turkey product with a "use by" date stamped on the package indicates the final date that the product should be used.

Note: If you decide to freeze a fresh turkey after purchasing it, the expiration dates are meaningless because the product is no longer perishable while it is frozen. The date stamped on the package can serve as an indication of the time period that the turkey was purchased so that it can be used within the recommended limits for freezing.

The label on fresh and frozen turkey will also show the nutritional information. The nutritional information will include the recommended serving size, calories, fat and cholesterol content, and a list of the nutrients including vitamins and minerals. As required by the USDA, the label will contain helpful information pertaining to food safety and proper handling. Cooking instructions are also included.

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This recipe is perfect for those people who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED Turkey 6-7 lb. 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn salt/pepper to taste Preheat oven to 350O. Brush turkey well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan in the oven. Listen for popping sounds. When the turkey's backside blows out the oven door and flies across the room, the turkey is done.

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Inspection And Grading
The USDA (United States Department of Agriculture) inspects turkeys for quality. The USDA seal can be found on the package, ensuring that the turkey has passed inspection and is suitable for human consumption. Most turkeys sold in food stores are des ignated "Grade A", meaning that they are of the highest quality. Grade A turkeys have no surface damage such as broken skin, tears, bruises, or cuts and all pinfeathers have been removed. There are no broken bones and the bird is plump and has a pleasing shape. Turkeys that do not receive a Grade A seal are still safe to eat, but their appearance and overall quality may be less than ideal. The other grades given to turkey, as well as other kinds of poultry are Grade B and Grade C.

Poultry is graded according to the following criteria:

• Conformation (proportion of meat to bone)

• Fat coverage

• Fleshing

• Absence of pinfeathers

• Absence of damage, including cuts, bruises, and broken bones

Look And Feel
Inspecting and feeling fresh turkey can provide information not found on the label. Look for indications that the whole turkey or turkey pieces have been stored at improper temperatures. Fresh turkey pieces can be squeezed or pressure can be applied to the package to feel for signs of freezing. Look for ice crystals forming on the bottom tray of the packaging or along the wings and edges of the pieces, which indicates that the turkey has been stored in temperatures that are too cold. Partial freezing is not harmful in terms of wholesomeness, but it will not extend the "sell by" date.

It is also important to be aware of whole turkeys or turkey pieces that are stacked too high in open refrigerator cases in a food store. The turkeys at the top of the pile will not be chilled to the proper temperature because they are above the proper storage level of the refrigerator case. This can result in the growth of bacteria especially if the temperature rises above 40°F, which will greatly decrease the time period that the turkey is safe to eat.

A similar problem occurs with frozen turkey that is stacked too high in an open freezer case in a food store. The turkeys on the top may be above the freezing line of the freezer case, which results in the turkeys being stored in temperatures that are inadequate for proper freezing. A frozen turkey should be rock hard and show no sign of freezer damage.


Quantity To Buy
If you are unsure of the quantity of turkey to purchase according to the number of guests you will be serving, it is always a good idea to allow for 1 pound of uncooked turkey per person when purchasing a whole turkey. This is a fairly accurate quantity per person, allowing for smaller appetites as well as extra helpings for larger appetites.

It is also important to keep in mind that a larger bird is a better value. Larger turkeys have more meat in relation to the amount of bone and cartilage. With that in mind, allow for up to 1 pound per serving when purchasing a turkey of less than 12 pounds and allow up to 3/4 pound per serving when purchasing a turkey weighing over 12 pounds.

© 2007 Judi Lynn Lake. All Rights Reserved Worldwide.

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Order, 7001 Forgotten Secrets of the Ages Today on Amazon.com

Order in Time For The Holidays! 7001 Forgotten Secret's of the Ages is a marvelous potpourri of history, facts, secrets and trivia all about food. Beginning with the history of food, this is one book that will keep all trivia buffs and information seekers busy for years to come!

Loaded with information 'from soup to nuts', secrets known throughout the ages are rediscovered to preserve for generations to come. Here you will discover all cooking and baking secrets; unusual food facts you will use everyday to save yourself time, money and aggravation; current nutrition facts and health tips; how to make children interested in eating healthy Plus important food safety information that restaurants and grocery stores are not telling you.

Also included are recipes for the most casual barbeque to the most formal dinner parties; theme party ideas, and even what was served in the Victorian days! Easy and fun to read format with an index, 7001 Forgotten Secret's of the Ages is a true treasure! It also makes a great gift for anyone on any occasion.