BBQ Grill Accessories And Gas Grills Smokers Making Tasty Treats
Smoking meat is all about cooking the meat slow and steady, unlike grilling where grill fare are seared at very high temperatures. If you are deadly serious about BBQ and meats exhibiting smokey goodness, then you need to learn a bit about it. Smoking meat is part skill, part experience, and part machinery. If a person is wet behind the ears to meat smoking, asking peers about primary things one needs to learn will really help. Most smoking enthusiasts won't share secrets about their recipes, but they will share the basics of what to do. One can look on the Internet for recipes and some of that wonderful taste. The longer a person smokes meat, the easier information and secret recipes can be learned.
The indirect method of smoking allows you to use an ordinary grill as a smoker and believe it or not, you can create some excellent meat this way. Smoking meat is a wonderful way to tenderize tough cuts of meat, such as ribs, brisket and pork shoulder. Smoking meat is cooking it between 190f and 225f while in the meat smoker. Cold smoking meat is primarily for cured meat like ham, bacon etc. And is done within the meat smoker grill at temperatures below 80f. Cold smoking usually takes longer than hot smoking. You can short smoke meat like steaks and chops on the BBQ grill with gas grills smokers or long smoke meat inside gas grills smokers. Whether you smoke your meat inside a barbecue grill or meat smoker, any way that you decide to push smoke into the meat is a great way to enjoy it.
Smoking meat calls for presenting the proper internal temperature. Because outdoor temperatures will dictate cooking time, you cannot rely on time alone. There are many recipes floating around but they cannot be applied across the board. Meat smoking is also a growing trend for great flavor by adding taste to food without adding extra fat. When the smoke encircles mild meats like pork, fish and poultry, it creates a scrumptious flavor and rich color that's hard to resist. Smoking is easy to do and can be completed in a kettle-style grill using indirect heat and adding wood chips to banked coals. At least two hours before you plan to commence cooking, place wood chips or wood chunks in water to soak. Estimate two chunks of wood or a good handful of wood chips for each hour of planned smoking time. If you have unused soaked wood after completing smoking, it can be dried and used at another time. Build the fire about 40 minutes before you plan to start grilling. Remove the grate from the covered cooker and build a hill of about 25-30 charcoal briquettes on one end of the fire grate, light them, and let them burn down to glowing embers, covered with spent ash. Leave only one of the bottom air vents open directly under the charcoal. Place an an aluminum pan filled two-thirds with water opposite the charcoal.
Smoking meat is mainly used to break down and add flavor to the meat. It can also be a low heat and slow method that works superbly for fatty or tough meat like beef brisket, beef ribs, pork spareribs, or lamb shoulder. For that signature smoky flavor, you need wood chips. Apple, maple, mesquite, and hickory are the best wood chips to use. There are some considerations when smoking meat on your own. To prevent food borne illnesses, be clean when working with raw meat. Wash surfaces and your hands regularly, separate meats in different stages of preparation, and cook & chill using proper temperatures. Defrosting the meat properly is an important step in the process. Defrosting while smoking can cause bacteria to breed within the meat. Remember, smoking takes longer. Regular grill cooking happens much faster and the bacteria would not have time to propogate, but with smoking it is almost a certainty.
Smoking meat is by far the greatest means of achieving that desired flavor but it also requires the most effort. With the benefits of our up to date barbecuing tools the equivalent results can be realized without all of the extra activity involved. The most rapid way to add the smoke flavor to any meat is by using liquid smoke. This can be added to any food from baked beans to grilled fish. There are several pitfalls to this item as it does not impart a true smoke flavor to your recipe nor should the liquid be employed on an ongoing regular basis. We recommend this product only to spice up homemade sauces. You can use your backyard gas grills smoker to smoke meats. Several manufacturers of grills now include a smoke trough where you can insert a mixture of wood chips, pellets or chunks of hardwood for use as smoking material. The covers on these grills generally call for closure when meat smoking is required. If you have an older grill which lacks the trough don't worry, as you can invest in a smoke box at your local homewares store, or you can put together your own out of aluminum foil pockets to hold the wood chips. The only problem with using gas grills smokers for smoking is that the grill tends to cook the meat too rapidly. It must be remembered that the art of correctly smoking meat is to cook the meat slowly over a longer period of time at lower temperatures. Making use of the typical backyard grill setup for smoking the meat can result in the food being done much too rapidly while failing to impart the desired subtle wood characteristics. This is why you need low temperatures and the proper equipment. Fortunately such equipment is available today without breaking the bank.
Smoking meat is great for providing a warm and friendly atmosphere for guests, perhaps inside a nice gazebo or around a picnic table. Most of us savor the simple act of staying outdoors and eating delicious grilled meat but it often doesn't cross our minds that what appears to be healthy grilling can turn out to be less than healthy. Heterocyclic amines and polycylcic aromatic hydrocarbons may sound like complex words to most of us, but if we look closely into their meanings we may look at grilling in a whole different way. Heterocyclic amines are cancer causing substances that appear linked with the grilling of muscle meat and they have been shown to possibly cause cell mutation in animals and perhaps even in humans.
Polycyclic aromatic hydrocarbons, for example, are cancer causing substances produced by fats leaking onto the hot coals and then being released through the smoke. The smoke produced releases these compounds which coat the meat. There is a silver lining though! The above cancer causing compounds do not necessarily mean that you should ban grilling from your summer time gatherings. There are some steps you can take to reduce the amount|number of these substances from covering your meats. Marinate your meats before grilling and grill a lot of vegetables along with the meat to avoid filling up on meat alone. Also, do not overcook or char your meat. The more charring, the more cancer causing compounds will be formed and found on your food. Cook your meat slower and at lower temperatures, and grill not too frequently because in moderation, grilling and meat smoking can be thoroughly enjoyed.
By: Gus Guzman
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